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carolcooks2 · 4 years ago

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Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable but I will give it a good go… I am not one to back of if challenged…hehe

Today it starts with Bicarb(B)

Bicarb – Also known as Sodium bicarbonate, aka baking soda…Baking soda tends to be the American name, while in the UK and in Australia we tend to call it bicarbonate of soda (Bicarb).

Bicarb, or baking soda, is an alkali that is used to raise soda bread and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake, and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk, or milk.

Bicarbonate of soda gives off carbon dioxide, which expands in a mixture. Once the mixture is cooked, the carbon dioxide is replaced by air, leaving a light cake or bread.

As with all raising agents, use the amount specified in the recipe. Adding extra bicarbonate of soda can result in a peaked or collapsed cake, a strong unpleasant flavour, and a greenish tinge.

Carob – I have just learned something I thought carob was another name for cocoa well it isn’t…Carob powder and carob chips are similar to cocoa powder and choc chips in colour, however, carob is less bitter and has a naturally sweet flavour.

It is also caffeine-free and higher in fibre…It can also be used as an alternative to cocoa powder and by adding coffee it will also taste like chocolate.

Carob bean juice can also be used as a safe and effective way to treat diarrhea in children.

Crab – Who doesn’t love a crab sandwich or a crab curry? I know I do … There are thousands of different types of crabs that are divided into over 850 species. Most varieties of crab have a hard outer shell (called an exoskeleton), 3 walking legs on either side of their body, and 2 pinching claws.

Of course, like other foods, there are always the more popular of the species which we love to eat…King crabs are one of the most common and best types of edible crabs due to their large size and delicate taste.

Of the smaller crabs, the one which is very popular here are Blue crabs which are a type of swimming crab that have 2 paddle-like feet to help it swim. In fact, its scientific name literally means ‘beautiful savory swimmer.’

Crumb – a very small piece of bread, cake, or biscuit…which has many uses it can be used to coat meat or fish or as a sprinkling with some cheese on top of an au gratin…

Biscuit or cake crumbs can be used as a fruit topping or toasted and used to top ice cream or as a decoration for a dessert…So whatever you do don’t waste anything like this as it can be made into crumbs…

Corncob – the part of the maize plant on which the grain grows…

A popular and tasty vegetable which can be boiled, baked, BBQ’d…Cut from the cob and made into creamed corn, or eaten as a side or a topping for a jacket potato it is very versatile, plentiful, and tasty…

Curb –delivery (food industry term): The practice of delivering an order in bulk to the pavement in front of a retail store; or from the tailgate of a truck to an adjacent platform

Herb – A Culinary herb, which is available fresh or dried, include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavour, and texture.

Hobnob- A New World style of wine that is evenly balanced, fruit-forward, with a rich mouthfeel and hints of oak. 5 popular varieties – Pinot Noir, California Chardonnay, Merlot, Red Blend, and Cabernet Sauvignon. …

Hobnob is also a biscuit/cookie …It is the brand name of a commercial biscuit. They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. McVitie’s launched Hobnobs in 1985 and a milk chocolate variant in 1987. Wikipedia

Honeycomb- A honeycomb is a mass of hexagonal prismatic wax cells built by honey bees in their nests to contain their larvae and stores of honey and pollen.

This is my lovely fresh honeycomb…

Honeycomb is also a lovely sweet which can be covered in chocolate crunchie or used in desserts…

Made with golden syrup, sugar, and bicarb it is fun to make and although very sweet good to eat as a treat or stir some through your ice cream.

Ingredients:

butter, for greasing

200g caster sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

Let’s Cook!

Butter a 20cm square tin.

Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

Once completely melted, turn up the heat a little and simmer until you have an amber-coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot indeed..be careful…

The mixture will continue bubbling in the tin, simply leave it, and in about 1 hr – 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Enjoy!

Kebab- I love a good homemade kebab either formed around a skewer and then cooked on the BBQ or if I am making chicken kebabs then I use lemongrass as my skewers and then they impart a lovely lemon flavour. or marinate your meat and skewer it with onions and peppers and pop on the barbie…

or make your own kebab meat like I did the other week and make your own pitta with love green chilli peppers.

Lamb- A meat I cannot always get here and to my way of thinking lamb, if it is lovely spring lamb, is best eaten with jersey royal potatoes and fresh peas and beans…

Rhubarb –A perennial plant with thick red stalks and large green leaves that are poisonous. The stalks have a tart flavor and are often used in pies and tarts. My favourite rhubarb pie and custard.

They do have absolutely glorious looking leaves but never ever be tempted as they are poisonous to eat…

Scab – Causes rough scabby patches on the potato skin and the flesh underneath. It is unsightly and can affect storage potential. Any potatoes with scab should be used quickly.

Shrub – An old-fashioned sweetened fruit drink, sometimes spiked with liquor which seems to be having a revival over recent years. All you have to do is make a flavoured vinegar for wonderful drinks with soda and ice or with cocktails…

Sparerib – The long cut of meat from the lower breast bone of the hog. Spareribs are best cooked slowly so that their fat can be rendered and they can become tender.

These were absolutely delicious…finger bowls required and a bib…

Squab – is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken.

Syllabub – An English dessert comprised mainly of whipped cream sweetened with sugar and flavoured with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

That’s all for this week see you in two weeks for the letter C (organiC)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

The Culinary Alphabet with a twist…The letter B(herB)

The Culinary Alphabet with a twist…The letter B(herB) Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

#blogging #Crab meat #Honeycomb #Kebabs #Pork Ribs #Recipes #Squab #The Culinary Alphabet #Yeast Free Irish Soda Bread

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comfsy · 7 years ago

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A Foodie’s Guide to Santiago | Chile

by Victoria Khroundina

When we think of the best food destinations in the world, Santiago isn’t a city that immediately springs to mind. Chile is mostly known for its fish, empanadas and of course wine, but many of its other culinary treasures are still waiting to be unearthed. Santiago might not be a magnet for diehard foodies just yet, but its gastronomic potential is undeniably growing. The city’s restaurants are steadily populating Latin America’s 50 Best Restaurants List and the premiere of MasterChef Chile a few years ago has sharpened people’s food knowledge – and their palettes.

The narrowest country in the world is framed by the Andes, one of the world’s longest mountain ranges, to the east and the Pacific Ocean, home to a myriad sea life, to the west. The north is home to the arid but pristine Atacama desert, the world’s highest, and vegetated Patagonia is in the south. It is this unique climate and landscape that makes Chile an ideal place for growing a huge variety of fruits and vegetables. It’s got some of the best beef in the world (second only to adjacent Argentina) and its wine credentials are top-notch. The variety of seafood products (not just fish but also shellfish, molluscs and seaweed) is simply staggering. There is also an increasing number of biodynamic farmers and winemakers who are growing their crops without the use of pesticides, fertilisers or artificial chemicals, resulting in fresh, healthy, delicious produce.

Chileans love to eat – so much so that they have four meals a day! They start with a ‘light’ breakfast (desayuno) of bread, smashed avocado (which they surprisingly don’t salt), cheese, jam and very sweet tea or coffee (Chileans have a real sweet-tooth). Lunch (almuerzo) is a big meal consisting of 3–4 courses (including soup, main, salad and dessert). Then there’s once, late afternoon/evening tea (eaten between 5pm and 7pm), which typically consists of breakfast foods like pastries, sandwiches, avocado, scrambled eggs, jam, and tea and coffee. Dinner (cena) is eaten between 8pm and midnight, and involves knocking down a couple of glasses of wine.

As Chile’s bustling capital, Santiago is home to some of the country’s best restaurants, cafés and markets. The capital is also where you can delve into the fine-dining scene – something not possible in many parts of the country. Whether visiting for a day, week or month, there’s no shortage of places to embrace the Chilean tradition of feasting, drinking and chattering away no matter the time of day. I enjoyed every morsel, every drop and every vignette of effervescent conversation.

First stop: coffee. Chile is not known for its strong coffee culture and many people are content with drinking Nescafe at home. But out and about, the coffee of choice is a cortado, literally translating to ‘short’. It’s basically an espresso with a dash of milk. You can get it in most cafés or restaurant – but the quality does vary. There’s also been a recent burgeoning of pop-up coffee trucks serving cortados and other variations of espressos with or without milk. Stop by Plaza de Bolsillo Morandé, an inner-city oasis brimming with food trucks, for coffee from the Porta Café. Sip it while you marvel at a mural by Alejandro ‘Mono’ González, known for his socially conscious art.

The best coffee I tasted is at 3841 Coffee Roasters on José Victorino Lastarria. In this cosy space, tattooed bearded hipsters cut hair in one part and serve perfect espresso made using Ethiopian beans roasted in-house in the other. The two young owners learned their craft in Brisbane and Australia is known for its obsessive coffee culture. This is not a café per se, more of a takeaway joint to drop in on foot or bike (there’s a handy window for those on two wheels) and get your caffeine fix as you explore the colourful bohemian Lastarria neighbourhood.

Another peculiarity of coffee drinking custom in Santiago is its infamous cafés con piernas. At these ‘cafe with legs’, your coffee is served by scantily dressed waitresses. These were established in the 1950s to try spruce the coffee drinking culture (basically as incentives for workers to take a break), but although the 1950s are long gone, this out-dated tradition has for some reason stuck. We didn’t visit a cafés con pierna but we did observe flaxen-haired women in tight, red velvet dresses serve drinks to people of all ages at an outdoor café in the city centre. No one seemed bothered by or enamoured with them.

To get a good (touch and) feel for the produce of Chile, visit a few of Santiago’s markets. The Mercado Central, housed in a 19th-century neoclassical building, is the city’s main market. Appreciate the beauty of the building – particularly the intricate domed towers on the pyramidal roof – before passing through the wrought-iron gates to the famous fish market. The city conjugates here for seafood lunches and there is an overwhelming number of restaurants to choose from. Avoid the brazen, touristy spots in the middle and head to one of the smaller, homelier restaurants or stalls on the market’s edges.

Delicacies include pastel de jaiba, a crab stew made using only cheese, milk, bread and crab – it’s the ultimate comfort food. For something lighter, try a fish stew like the tomato- and potato-based caldillo de congrio. Known for its hangover curing properties and being poet Pablo Neruda’s favourite, its base is a fresh, flavourful broth made from boiling conger eel heads with garlic, coriander, carrots and pepper. True seafood aficionados should go for the locos, a type of Chilean abalone. These edible sea snails are named after a word derived from the Mapuche language, which translates to ‘crazy’. Why the abalone is christened this is a mystery, but the flavour is definitely not for the faint-hearted.

For a sensory overload, don’t miss the nearby Mercado Vega. Stalls and stalls of kaleidoscopic arrays of fruits, vegetables, meats and dry goods paint a picture of Chile’s culinary riches. Everything is cheap and some vendors want you to buy in bulk so they might not sell you a single apple to snack on. Don’t take it personally – just move onto the next stall. Many stalls are run by vendors from neighbouring countries such as Peru and Colombia. Buy some yucas (cassava root) to take home (we hand cut ours and served with fried fish) or cactus to make a sauce. There are also stalls selling great coffee and if you need sustenance, order a pizza slice from the hilariously named Livin’ la Pizza Loca. For a healthy pick-me up, grab a delicious juice from one of the vendors at the Abastos Tirso del Molina part of the market. Try one made from cherimoya (a type of custard apple dating back to Inca times), lucuma (a subtropical fruit which has a creamy, citrusy flavour with hints of maple syrup), or maracuya (a milder and sweeter passion fruit). Remember to say ‘sin azucar’ if you don’t want any added sugar.

Once it hits past midday, it’s not too early to get stuck into the world-famous Chilean wine. Chile has a viticultural history dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines into the region. The most common grape is the Carménère, which was originally planted in the Médoc region of Bordeaux. These days, it’s almost extinct in France and Chile boasts the world’s largest planted area of this grape in the world. Wine producers are getting more and more experimental with it too and blending it with other grapes such as Cabernet Sauvignon. It’s a delicious, deep, lingering red, somewhere between a Pinot Noir and Merlot in strength, which makes it easy drinking but still full-bodied.

An absolute must-visit for wine lovers is Bocanáriz in Lastarria. There are almost 400 wines on offer, with knowledgeable sommeliers on hand to help you choose. Although primarily a wine bar, Bocanáriz also has a robust menu. The idea is for the food to enhance the taste of the wine, not the other way around. The dishes are categorised by notes such as iodized, citrusy, light, creamy, herbaceous, sweet and sour, spicy, smoked and aged. There are also themed flights of wine, including one dedicated to Carménère, another to ‘wild’ wines, iconic wines, ‘extreme’ wines (from vineyards located in locations characterised by inhospitable climates and landscapes), and more. We declined (with difficulty) a flight and had a glass of Koyle Carménère from the Colchagua valley. The fit-out is slick but cosy and getting a table on a weekend nights is no meat feat. Stop by in the late afternoon for a pre-dinner drink.

Something I had no idea about before visiting Chile is the country’s obsession with sandwiches. Called sánguches, these aren’t your standard ham and cheese toasties. They come loaded with ingredients and enjoyed at any time of day – for breakfast, lunch and especially as a pre-dinner snack. We got introduced to the Chilean tradition of once when our hosts served us a spread of ham, cheese, avocado and bread rolls to self-build sandwiches at 6pm. Thinking this was a quick and simple dinner, we loaded on these only to discover that dinner (cena) doesn’t get eaten until later.

One of the most exciting parts of sandwich construction and eating is getting to choose the bread. Chilean cuisine has many different types of bread, the most common – and perhaps tastiest – of which is the marraqueta, a bread roll similar in taste to a French baguette. Chileans buy it bulk and carry it hot from the bakery in those old-school reusable cotton mesh bags. It’s enjoyed at any time of day and with any meal, including as the first course to every Chilean asado (barbecue), when these are stuffed with a sausage (choripan). Frica (a round, flat, light roll) and pan amasado (a round roll baked in a brick oven) are other good choices.

We came head-to-head with Santiago’s sandwich culture on our first night when we stopped for a ‘snack’ and a pisco sour at El Mitico. At this laid-back pub-type restaurant in Provedencia, the humble sandwich gets a reworking into 12 different types. There are seven Peruvian sandwiches and five Chilean offerings – the most popular of which is the Chacarera, which is packed with tomatoes, green beans, green chilli, mayo and parsley pesto. Also delicious is the Con cabra, which has goat’s cheese, avocado, caramelised onion, shoestring fries and coriander mayonnaise. Each sandwich comes with your meat of choice – slices of roast beef, suckling pig, chicken or fried fish. As a bonus, the pisco sour was surprisingly strong and well balanced. (On a side note, we didn’t find a great place for empanadas in Santiago and we had some awesome, home-baked ones at our relatives’. But in the country in general, the best empanada I had was deep-fried and stuffed with cheese and shrimp at an unassuming stall, aptly named Delicious Fried Empanadas, on the outskirts of the coastal town, Con Con.)

Santiago’s fine-dining scene is still young but it’s imaginative and brave. All the action happens in the upscale Vitacura district. The area itself is a bit soulless but it’s full of fancy rooftop bars with stunning 360-views of the city and pioneering restaurants. Catch a taxi there to avoid the climb.

Our dinner at Boragó was a highlight of the entire trip. Chef Rodolfo Guzmán’s contemporary, innovative spin on Chilean cuisine earns him every bit of his fourth place on Latin America’s Best Restaurant List (Boragó is 42nd on the World’s 50 Best). A foraging Svengali, Guzmán’s ambition is to introduce little-known wild Chilean ingredients to the world. He scours the salt flats of the Atacama for native herbs and plucks sea asparagus from the rocks dotting the shoreline of the Pacific. The name too pays homage to foraging – boragó translates to starflower, of the flowering herb family Boraginaceae.

Guzmán worked at Mugaritz (number 9 on the World’s 50 Best List) in the Basque country before returning to his native Chile and opening Boragó in 2006. It struggled in its early years (Chileans haven’t fully caught on to the fine-dining scene and cooking meals at home has always been the norm, so Guzmán’s visionary dishes fell on dead mouths), but it’s now packed every weekend.

Rather than borrowing from European cooking conventions, Guzmán’s menu is a firm nod to the local traditions and ingredients, whether these are indigenous seafood, the ancient culinary culture of the Mapuche people or vegetables from bio-dynamically unique farms from all over the country.

We had the 16-course degustation that lasted almost four hours and brought more than one tear to my eyes. Even the house-baked bread to start was exceptional. It was served with the favourite Chilean condiment, pebre, a mix of chilli, coriander and red pepper paste, which Guzmán makes extra special by adding toasted flour.

Other highlights included the chupe of mushrooms from Quintay (a coastal town near Valparaíso), which was an incredible, earthy mushroom puree topped with spinach endemic to Chile. Seafood wise, we had jibia (local cuttlefish) served under red plum leaves flavoured with murra, a popular berry that is mostly used for juicing (it tastes like a hybrid between a grape and a blackberry). The Cojinova, a local fish, was served filleted under bitter plants withered in burnt butter and cochayuyo (a seaweed indigenous to Chile and New Zealand). Carnivores will appreciate the lamb cooked à la inverse served with vine leaves, grapes and herbs. But really, there wasn’t a bad dish. The plating too celebrates the treasures of Chile’s wild beauty. The very last course, the Cold Glacier, was a potent mint bomb that completely refreshed the mouth. It was almost like the slate was wiped clean and you could do the 16 courses all over again.

If you want to try noveau Chilean cuisine but are feeling slightly intimidated by 16 courses, try lunch or a six- or nine-course dinner menu at the much more casual 99 in Provedencia (it won’t break the bank either). Here, ex-Boragó chef Kurt Schmidt (who’s also a Noma and Azurmendi alumni) breaks out on his own to serve wonderfully executed dishes that likewise celebrate the intense flavours of Chilean ingredients. He’s joined by Gusta Saez, crowned the best pastry chef in Latin America in 2016, at an eatery that’s being dubbed the leader of ‘Chilean bistronomy’ movement.

The fit-out is stripped-back but classy, with tables carved from roughly chopped timber with streaks of turquoise paint, recycled furnishings and beautiful wooden plates. We had lunch on the terrace that opens out onto bustling Providencia, indulging in some people watching while enjoying amazing food.

Typical dishes include ‘fungal textures’, mushroom varieties in raw, cooked, powder and puree forms; lamb tongue on a cauliflower puree with prunes and caramel; and carrot sorbet with coconut foam and caramelised peanuts. For lunch, the food and the vibe are a lot more casual. We had creamy tomato soup garnished with shavings of dehydrated tomato, an Asian-style bao with pancetta, oven-roasted sea bass with a medley of Chilean potatoes, a delicious bean ‘stew’ with cameos by mushrooms and broccoli, and two desserts, including a chocolate cheesecake served with a lemon reduction.

The drinks list showcases independent Chilean producers making natural and biodynamic wines, which is all part of the restaurant’s overall commitment to sustainability. I had a beautiful Pinot with the savoury courses and a German-style Riesling with dessert. It married so well with the mouth-watering strawberry shortcake (our second dessert!!). I couldn’t tell you the names of the wines unfortunately as the friendly waiter recommended something from the opened bottles and I happily accepted.

Like Indian in London or Mexican in LA, Peruvian cuisine is widespread and very popular in Santiago. Known as the original ‘fusion’ food, Peruvian cuisine has incorporated influences from every continent and fused them with ingredients that date back to the Incas. It’s not only about ceviche – there’s an abundance of other fish dishes and a huge assortment of potatoes, corn and chillies, to name a few. The flavours are also a lot more potent than some of the more nuanced flavours found in Chilean cuisine.

Peruvian restaurants are a dime a dozen in Santiago – from fancy (and pricey) white tablecloth options to downtown eateries favoured by Peruvian immigrants. Like with everything, some are great while others not so much. For reliability and taste, it’s hard to go past Mistura Del Perú. With three locations (in Santa Isabel, Infante and Pedro de Valdivia) and prices that won’t make your jaw drop, it’s a great way to sample exciting Peruvian food.

The menu is vast and, be warned, the servings are massive. Start with some ceviche – we had the mixed, which comes loaded with cuts of fresh local fish, octopus, squid and prawn, and dressed with red onion, red pepper and seaweed. There is also a great selection of tiraditos, a dish of sashimi, similar to crudo and carpaccio, served in a spicy sauce. We had the tuna, which came lightly scorched and drizzled with a pumpkin and chilli reduction and then topped with mini crumbed calamari. For some bulk, go a rice dish (the ‘green’ rice, which is rice flavoured with coriander and mixed with shrimp and mussels was perfectly al dente and delicious). The grilled ocean trout had a pleasant charred flavour and was very juicy. The vegetables it came with were crisp and the asparagus was knockout.

Just like there are a plethora of Peruvian restaurants, Chile’s fish and seafood culture lends itself perfectly to Japanese cuisine. We couldn’t get into Osaka (number 43 on Latin America’s Best Restaurant List) where popular Peru-born chef Ciro Watanabe serves Nikkei fusion dishes so we tried Hanzo, a restaurant of the same ilk in Vitacura.

The vibe is sophisticated – minimalist fit-out, low lighting, down-tempo tunes – it could very well be in New York instead of Santiago. The menu is long, with every Japanese and Peruvian delicacy you could want. There’s nigiri, sashimi, maki rolls, salads, soups, hot plates, rice – the choice is overwhelming. We had ceviche, which sees thick cubes of fish and avocado enlivened with nori (seaweed) and chulpe corn, and dressed with soy and leche de tigre (Peruvian citrus-based marinade used for curing seafood). The spicy tuna gunkan sushi – aka battleship rolls – was likewise delicious, but we particularly enjoyed the potato croquettes, which are made with two types of Peruvian potatoes, drizzled with a mild yellow salsa and topped with a creamy mass of octopus and shrimp. The carpaccio beef, dressed with sesame oil and citrusy ponzu sauce, and garnished with avocado, tiny fries and crunchy quinoa croquettes – a true showcase of Japanese and Peruvian fusion – didn’t taste as flavoursome as it sounds. The drinks list is also disappointing, with wines from just one vineyard. Nevertheless, it was a great meal to conclude our odyssey of Santiago’s gastronomic delights.

Directory:

Porta Café

Various locations

Plaza de Bolsillo Morandé 83, Santiago, Chile

3841 Coffee Roasters

José Victorino Lastarria 228, Santiago, Región Metropolitana, Chile

http://www.3841.cl/

Mercado Central

San Pablo 967, Santiago, Chile

Mercado La Vega

Calle Davila Baeza, La Vega Central, Santiago, Chile

Bocanáriz

José Victorino Lastarria 276, Santiago, Región Metropolitana, Chile

http://ift.tt/1IvSfd6

El Mitico

Av. Nueva Providencia 2020, Providencia, Región Metropolitana, Chile

http://ift.tt/2hW7Avy

Delicious Fried Empanadas (Empanadas Fritas Las Deliciosas)

Av. Borgoño 25370, Con Con, Concón, Región de Valparaíso, Chile

Boragó

Av. Nueva Costanera 3467, Vitacura, Santiago +56 2 2953 8893

http://www.borago.cl/

Andrés de Fuenzalida 99, Providencia, Santiago, Chile

+56 2 2335 3327 http://ift.tt/1R3nXQl

Mistura Del Perú

Santa Isabel 0496, Providencia, Santiago, Chile

Av. Pedro de Valdivia 3580, Ñuñoa, Santiago, Chile

José Manuel Infante 1502, Providencia, Santiago, Chile

http://ift.tt/2hYhOLY

Hanzo

Av San Josemaría Escrivá de Balaguer 5970,

Vitacura, Región Metropolitana, Chile

http://www.hanzo.cl/

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outsidespaceblog · 7 years ago

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A Foodie’s Guide to Santiago | Chile

by Victoria Khroundina

Directory:

Porta Café

Various locations

Plaza de Bolsillo Morandé 83, Santiago, Chile

3841 Coffee Roasters

José Victorino Lastarria 228, Santiago, Región Metropolitana, Chile

http://www.3841.cl/

Mercado Central

San Pablo 967, Santiago, Chile

Mercado La Vega

Calle Davila Baeza, La Vega Central, Santiago, Chile

Bocanáriz

José Victorino Lastarria 276, Santiago, Región Metropolitana, Chile

http://ift.tt/1IvSfd6

El Mitico

Av. Nueva Providencia 2020, Providencia, Región Metropolitana, Chile

http://ift.tt/2hW7Avy

Delicious Fried Empanadas (Empanadas Fritas Las Deliciosas)

Av. Borgoño 25370, Con Con, Concón, Región de Valparaíso, Chile

Boragó

Av. Nueva Costanera 3467, Vitacura, Santiago +56 2 2953 8893

http://www.borago.cl/

Andrés de Fuenzalida 99, Providencia, Santiago, Chile

+56 2 2335 3327 http://ift.tt/1R3nXQl

Mistura Del Perú

Santa Isabel 0496, Providencia, Santiago, Chile

Av. Pedro de Valdivia 3580, Ñuñoa, Santiago, Chile

José Manuel Infante 1502, Providencia, Santiago, Chile

http://ift.tt/2hYhOLY

Hanzo

Av San Josemaría Escrivá de Balaguer 5970,

Vitacura, Región Metropolitana, Chile

http://www.hanzo.cl/

The post A Foodie’s Guide to Santiago | Chile appeared first on roam.

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vernal-acrobat · 7 years ago

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My Day So Far: Sept. 19th, 2017

Early a.m. I am awoken from sleep to hear the characteristic sounds of alarms of war. War upon America. Ernest Choi had obviously developed a vulgar attitude and persona during his drinking and, (I assert), his secretive methamphetamine bouts. It “came out,” last night, that he had stalked my parents via the internet, in order to provide them with an offer of methamphetamine procurement and elderly care services. He makes trite offerings such as he had, in having me over, in which he purchased crystal meth. Supposedly, Ernest had been in contact with my parents to procure them some crystal meth, and his part of the deal included leaving some crystal with me; although he engaged in bartering with me for some of it. (This all happened unwittingly; I showed up to his place, after he messaged me to come over, on Facebook, earlier on, in the day. This day, being the 17th, currently - although this writing was begun on the Sept. 19th). There was a lot of talk of how he cuts the crystal meth, then he had his dealer cut the meth for him, now he harasses potential clients in order to cause them anxiety, so that they inevitably purchase meth.

Many lives are put on hold because of this sort of unholy intervention. Ernest is particularly lacking in spirituality.

According to the narrative, as it had played out; Ernest was in communion with Kin Jong Pak? ... as to the intelligence breakdown of the America Ernest lives in. Ernest feels at odds with his sexuality; he probably likely adores young petite ladies; Caucasian, as it were. I make this observation (and subjective opinion, though unprofessional) as a result of his overbearing alter-persona, which sounds like Rick Ross yelling loudly and profanely.

There was a party scene at some remote location.

Why Are White People So Contentious? - cont., Sept 19, 2017.

I was privy to the party interior, as a result of investigative reporting / eavesdropping. My parents had become the bullied center of a group of young, old, neighboring, networking individuals.

then:

Just past 2:00 am. I am here. Olive at 7th. 7-11.

Purchased some food and drink, since I’m hungry, upon having been awoken by the war drumming of earlier.

“Bearded import southerners” (ostensibly), were at hand, as I awoke, inevitably (thank God). One passed by with a “hey.” The offhand assumption presented to me was a fight-or-flight mess, surely to feature bloodshed.

Wait! [in “right now;”] remember

... that ‘brother’ had invited me to set up / tear down, as crew / labor on Sept 22nd.

the dealers on Spring at 4th.

Security guards are there to protect private interests,

in this case, the guard that threw me out of the Wells Fargo ATM area is light-skinned / perhaps Hispanic.

Security guards, in general, I find, are commonly black.

An inference? The race of the security guards we see, perhaps, in local areas, contrast with the most prominent gang type in the area, in order to promote fair treatment in racial discriminatory concerns, among the population.

Semiotics of a 7-11 visit, post-2 a.m. Sept. 19th, 2017. Tuesday, Olive at 7th.

... The point?

* Perhaps the opposite race minority is placed as security guard in cases where racial superiority in gang territory is asserted; i.e., by the presence of street dealers, cat callers, trannies, [ ] (follow up re: human trafficking), trite people; i.e. a black guy outside 7-11 jungling some change, in order to ask for a condom; no, he asked me if I have a condom for sale. Trite, I found it. Was he asking if I would like to suck his cock for drugs?

There was some talk (inside my head) of the demands upon the blacks, for being a dominant community presence, in drug dealing, around DTLA: to solicit, to others, an offer of making available their ostensible carnal pleasure instincts to less-than-well-endowed “small fish” in the drug purchasing world.

Detail - There is a white guy inside 7-11 who is skinny, looks like Sting (era, circa) who is hanging out, asking how much a gallon of milk is.

the momentarily momentous moment where the idea for a new Tumblr came up: (Originally: DTLAGoogleLocalGuide dot Tumblr). The guy at Hill St. on the same south side corner, except here; east side opposite, in addition to being one block away.

He “hollers” at a big booty girl, asking if she can have that ready for him,

Maybe big booty girls just pad this asses and wear a sex toy underneath their skirt, in order to participate in the nightly festivities.

An Archetypal Business Entrepreneur could, perhaps, capitalize on this, based on a presumption that this is one of the knee-jerk jaunt-movement practices handed down from the 1960′s civil rights thing.

More... from “Wait!”...

Reality Check? [ ] - A lady, who sounded “Brittney” familiar (or actual) stated, around 1:20 am, that the bearded night-wandering out-of town guys were, in actuality, “just out looking for food. For food! That’s it!

OK! Reality “Me” -

The first guy who walked up

Wait! [ ] -

The asserted “Sheriffs of DTLA” jog around the block scenario. Trannies, come join us. Wilmer Valderrama ( “can’t keep up, then we arrest you for stalking us!”)

An attractive (ostensibly) lady sheriff ( “as I hear it,” )

The actual source and significant intent of the engram? (Suggestion, statement, belief, call to action for the...

Wait!

Did the lady walking, by, again, really just ask for a “dollar of speed?” Or was it “a dollar so I can get something to eat?

...

Am I being a significant contributor to depravity? On account of drugs?

Whoa - whoa - whoa - back track...

...

... for the agents provocateur(s)?

OK! Reality “Me!” cont., Sept 19th, 2017

cont: the first guy who walked up, and did so, and he found me standing up to greet him

meanwhile, I had been briefed on the runners of the area (by night) as having been particularly “made up of” sheriffs. Sheriffs of DTLA, this isn’t WeHo, after all Sheriffs of DTLA hold it down for Skid Row. They make sure that no race riot stuff happens.

side note: apparently, Darlene had become a sheriff, she was particularly groomed for this position, since University of California at Riverside “Days” of incoming class of 2000 freshman.

The ostensible takeaway of the running thing (as it is seen, from my perspective, in hindsight), is that they are a competitive, territorial, and communal people; the sheriffs. The cost of me agreeing with a suggestion that I materially, with my physical and psychic self, engage in a belief of “rushing,” as it were, to draw, from gathered lore, about the Greek fraternal and sorority systems of living, as I had witnessed it. (reiterant, [poot] [I just took a 2nd shit on my favorite sidewalk in all of Greater LA] [perdon] I know): rushing... for the sake of entering an implicit “bid” of my “life’s worth” for the cause of having a career with the DTLA Sheriffs, would be that I submit to becoming IRL transsexual.

OK! Reality “Me!” cont. 2, Sept 19th, 2017, circa 4:00 a.m.

IRL Transsexual... - given that I’m decidedly of a beautiful, handsome consideration about myself (ongoing contentious row; the “validity of my narcissism” in relation to the actuality of expectation of “go handle it yourself, or feed me some dope and jack off in front of me,” (in the case of female caseworkers), or “dope, just dope,” please... “there’s no way your case worker could possibly jaunt as staunch as you, Jay; Whoa.... there (in the case of my male caseworkers). The ‘actual trans’ caseworkers’ disposition? Ostensibly? There was that soooo indulgent dalliance du jour jaunt about “how valid” Jay’s heterosexual walkway - adjacent tryst, just post-DTLA Proud weekend “thing” amongst other things, such as the Los Angeles Times Food and Wine Festival: was, (to finger my butthole and “plop” suck smack it... “Pretty vintage, harvest gold, ultra - pasteurized, custard brulee.” How that is Jay’s shitness, IRL? Pero, like now? Pretty two shits on my fav sidewalk, therebeing, just off hand, for the sake of a total train wreck, in writing. But minerals - content, therein, assured? Shitlessness post first dry wipe - mineral flush status, since last week, (I fought off salmonella, no ER), I got bums, AF jaunting some contentious row - ass shit coming at me, “priceless,” and I eat garbage (pronounced in the French, like “aged.” “Ostensibly I clean the streets, ostensibly like I’m the Messiah.”

OK! Reality “Me!” cont. 3, Sept 19th, 2017, circa 4:00 a.m.

The hippie dude at Pure Life Organics in Hollywood even contended about how coco parfait I come with a triple flusher...

Meanwhile, to get back on to the tabloid reality:

The homeless -est -ass jauntedest bum via Chinatown metro station to LA Recycling is apparently manufacturing true vintage couture “Incan style Barranca” roadway repavement, direct from the spot he never moves from, ostensibly, thanks to his asshole, and abject amounts of humic and fulvic minerals.

OK, the night before, perhaps people by California Endowment, where I didn’t sleep, except for,...

Oh, yeah,

The sheriff’s running thing, at Grand Park; quick and dirty: Scientology belief establishment: remote biometrics readings, re: established (actual physically,geographically within reasonable sensorimotor perceiving range, ~ 50 + people (here, joggers) gather to make someone momentarily “do something” ostensibly universally offensive (rush of blood to the head) such as to appear to be in “La La Land,” of all places, whilst otherwise normal, amidst... normal people, of all things...

Meanwhile...

Triple flusher, (2nd coming, stauncher than before),

OK! Reality “Me!” cont. 4. Sept 19th, earliest traffic. People are waking up, I made my first typo here, today. Solomon Leyva’s mind appears to be present.

OK.

So, the important thing is, is that someone

(we) - Solomon asserts,

(we) got it. Skip the notes about conjecture as to how contentious popular support and shortness - of - breath in satellite public speaking via hearing aid (while reading, out loud, Dalliances Du Jour on a dirt walking track betwixt families, parents, kids, mothers, mothers’ mothers, etc.

Takeaway. I found myself short of breath upon attempting to jog, unfettered by load-bearing- weights parameter [on] and enough, assertedly, for the rest of the “standard” fare of people in the park - on the track, near me; (obviously), amplificated on the main yards perimeter around me, and finally “Jaunted, AF, beyond as the ostensible podium speaker of DTLA via Chinatown (perspectives - check) as far as the aural environment may have “actually been,” or, at least, “as was du jour, pour “gio flex” Vlassic pickle attainment butt-suckling crass aficionado (bait...)

Takeaway, the third splosh of my shit will be post-rooster crowing; we’re not gonna all turn Catholic, all of a sudden, somehow (it’s obscure...)

I can wait.

Thank you - the late night Union Station, for paper towels. I reuse.

Rolling Back the Transcripts: Sept 19th ~5:30 a.m. Construction workers arrive on site.

Asspad aficionado status - Literally: shitless, stainless, stink - free, panty - sales now legal in CA on craigslist, (asifever...) - Status

Shitsicles on mute: check.

[ wait. full stop *** I found this to be particularly stalking depraved, on transcribing to Tumblr. two above refrains. ]

We are the literal radioactive cleaners (and voices), at times, of the transmittable diseases of society, as the minerals (ionic) consumer

Fulvic minerals, though?

LA Recycle Bum

I heard that the bum of that street used to be my dad’s friend, and my dad told him he’d be a bum for life, until he meets my son,” my father said.

He did sustain radiation poisoning, though, on his face, and he is looking considerably less full-featured.

skin boring land-fish alligator parasites are prolific on the grasses close to the ostensible adjacent perimeter (shared perimeter of the circle of impending disease and decay of the grounds around him. There is a public health crisis about and around him.

Opposition: He’s practicing his freedom of assembly.

[ full stop - soooo oppositional row, here, against public health and the parks system of the state ]

Then, a reverie:

Then, I have Simon Shin in my mind, and (possibly) recently spotted at Grand Park. Some of my luggage was stolen, recently, first of all. Second of all, he’s hiding out from me on Facebook. Turns out, as of 12:10 pm, not true that he’s hiding out.

“I got married to you, in my mind!” says a voice. Believably well enough, Simon, himself, on transmitted microphone (active)

“hey Jay”

“hey, Simon!”

but meanwhile, voices from the past preempt whatever intelligence (socially) I had commonly previously done unto others (less savory)

The Haunting Past:

“treat everyone equally” people

(satirically) “let’s be un-Christian, together”

Meanwhile -

my back hurts.

ladies say

“Jay, you need to stop this jaunting that you do.”

“People need to stop targeting people for robberies.”

Back to the Bearded White Guys

Lady that sounds like Brittney is associated / “as” associated

“They’re just looking for food.”

Used against her

How? Via standard daytime bums’ behavior?

no, these, on the other hand, were camped-out, non-standard microcosm DTLA Grand Park locals

Defending bums for bums’ sake

as a dealer (used to help me out)

then, I receive the ugly side of things.

“Koreans’ deprive the unfortunate target du jour of crystal meth for a week, then they jaunt all around the target, pridefully (behind closed doors)

It’s ostensible

I’m not the only one who notices it.

“This guy” “I’ve been hanging out with” threw me out of his place, assuming that my most primal needs of the moment were the same as his (then / current) primal needs. He, as a housed person.

“Whatever that means.”

Rolling Back the Transcripts: cont. 3, Sept. 19th, 2017. Flowing Traffic, Bike Patrol.

[tidbit] pre-dawn hi-jinx

Someone in the street yelled, call 911!

30-45 minutes later, a police cruiser drove by with a flat tire.

meanwhile, back to my sleeping spot by the superior court, on grand.

“Nightcrawlers” have been imported, from somewhere, afar, to my “spot.”

I have parasites and eggs on me now. I’m at the clinic.

They were not the characteristic people who sleep there

There were lots of parasites in the corner where I sleep, with a stuffed tissue placed there, as an obvious targeted discrimination / hate crime. I wear a similar type of tissue in between my butt cheeks, commonly, to help me stay clean down there.

I cleaned the leaves and debris of the area around my sleeping spot, on Sunday.

The friendly, pro-social locals are black, and me.

“Girls” are dictating this currently

Possibly terrorist threats by former peers, at the clinic. Turned out to not be true.

Currently: The Cruelty and Narcissistic Grandiosity of my Peers, of like, 20 Years Ago.

8:30 am - I come to Telecare to go to the clinic. The clinic is closed, today. Now I’m sitting and waiting for the members’ room to open at Telecare at 10. Prior to this, but after Telecare opened at 8 a.m., there were litanies from the children of last - generations’ expats from small islands or some sort of violent demographic. I would literally be a patient Christian man against their pre-workday jaunted - ass fuckboy “row” movement, to make me temporarily unconscious, so that they could do such “vintage” AF fare, such as taking my “top ink pens I’ve found, et al” list current (now former) fave, which disappeared last night before this current sleepful (partially) night, just “inexplicably,” whereas shitloads of poppers were audibly being heard let off, somewhere nearby (enough). The paranoia of an isolated socially tragic David Yang. Juliana Bonilla, who is a life-long “target” object of affection through David’s ostensible aficionado status of getting his kink off on celebrities (that was a sometimes super hot thing, I admit). sic: Features of the master race, though? “My brother, through his two children, produced this aesthetic even more effectively than my own Standard White Guy. It’s ostensible. He shuns his country’s orchard pride heritage for some shoddy cocky one-parent upbringing, egotistical assertion of old and stale jokes (coming from him). Does he really do any vintage - ass

The Cruelty and Narcissism of my School-Days Peers: Sept 19th, 9:00 am, 2017.

- shit? Do any of them?”

That concern is easily just discarded and forgotten as I think about how none of them went to church functions like Craig McGrath, and I (leaving women out of it (sigh).

Tragic personality faults. Inexplicable, incomprehensible publication (self-publishing, to “friends-only” advertised network,

But they did the school newspaper, back in high school. It’s obviously uncomfortably biased against “others” and they don’t appreciate valid communication. Meanwhile, my shit is put at risk, by stalking nightprowlers.

The main point about the white prowlers is that the first guy walked around and just sat there, like something was gonna happen for him, at like, 1 a.m.

* @ the corner

The point? My writing is right now inexplicably deprecating, in grammar. They’re ostensibly hanging out, as a group; with individuals of lesser intelligence.

I tolerate this kind of thing for one day, or up to a year-and-a-half, for a pretty lady. Prettier than Juliana, at least. At least I can properly discern my former pretty lady’s personality traits. My former pretty lady has a sociable attitude and a funny personality. We leave each other alone, to a large degree. Nearly asifever never.

The Cruelty and Narcissism of my Former Peers is Out-tabloiding Law Enforcement Jaunts.

No. The night started off by me rubbing one out. Quickly, in the grass; there were passersby, it was quick. It was strongly suggested to me that I do so. Then, I went to my usual spot and my caseworkers (some mix), current law enforcement - sheriffs, police, intelligence agency - assisted, (some mix), and my former peers, ostensibly jaunted all over me, like some small island nation people are aught to do, being children of expats, who emigrated to the US “because they were too nice” for that place, ostensibly.

What a shame, yet these adult children have no authority above them. No learning behind them, apparently.

Yet, they want credit for contributing their presence and ego, multiplexed through my hand(s) at the pen, at the keyboard, and at the mobile device (hopefully by next week, again), and pretty much, besides that, complete social media blackout. No nothing, no remnant of a person who existed.They are in long-winded, heretofore, yet now, jaunt AF quick reification thereof, for PR concerns (which I manage) (as an admittedly valid narcissist). This is the asserted offering of persona that I, Jay Ammon, might presumptively take on.

Wait!

The knife. Ostensibly, mayhem accessories, I find them (off hand).

Jay is the guy who posted all kinds of raucous Instagram comments and hearts, one jaunted morning, mostly to no fanfare, save one comment: “wow.”

Normal Day, Now (Fashionably Bum Athleisurely Technical Institute Late...) 9:29 am.

It’s OK. For me, I ate ice cream from Rite Aid (ostensibly icy thrifty (2 for $4).

A jaunted - ass - leisure breakfast

The not-OK thing, though, is the antisocial thing. Go to the Scientology Celebrity Center and see what kind of literature they offer you. They gave me 2 pamphlets; one on anti-social personality disorder.

i totally have Scientology Celebrity Center people (grade) people in my life, from my 10 - year tech thing I did, on craigslist. I know som heavy metal dudes, from like Ozzy era, I know porn dudes (kinda just a bit, but kinda some classic shit, in there). This ostensibly describes me, here, before this, and coming: Some of everything.

This is ostensible Jay’s practiced AA speech contribution offering. Jay did that.

Other dudes I just email, at total random, aberrant times (according to standard relevance), and the, I start publishing shit about cock fucks that used to tease me... still do, behind closed doors.

Ostensible threats to my survival are du jour as my gurgly belly, lately. Stauncher than before... still shittin’.

Okay. I’ve been writing by hand for about 7-8 hours. I got an arm tap of affection from a stranger, gave a lady a sip of Rockstar, and I gracefully left the bench before the bike patrol told me to leave, as if I was emotionally and socially retarded. Tons of voices in my head, throughout. One more lady, wait... one more.

“I think that Jay and some others, not mentioned, are social.”

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