A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Day 115. Yup, we’re still here in quarantine. Is the renewed lockdown working? Probably too soon to be sure, though the daily rise in cases, while it continues, seems to be slowing, and the mortality rate is definitely declining, so there’s hope. As scheduled, we have another nine days, until next Friday – I have… Read More Qasa SaltShaker – Pan Chapla
“The invention of goulash began with one of the humblest groups in Hungarian society, the cowherds, according to the distinguished Hungarian ethnologist Eszter Kisbán. Groups of five or six single men, with their dogs and a couple of horses to pull their supply cart, spent months or even a year at a time out on… Read More Qasa SaltShaker – Goulash
Yes, this Quarantine is going to go on forever. Here we are, two weeks into being allowed to go out in the evenings for a walkabout, finally, at the point we were almost three months into it, for a bit of exercise. The city’s mayor just extended the hours by two to give us a… Read More Qasa SaltShaker – Vincisgrassi
Yup, we’re still in Quarantine. Ostensibly, with some easing – as of this past Monday we were allowed to venture out for exercise for the first time in almost three months – specifically, “running, riding a bike, walking, or roller-skating”, no more than two people together, maintain physical distancing of 2 meters from other people,… Read More PeQuliar Pastas #11
Our plate of the week for takeout and delivery, Friday and Saturday, May 22-23. Nuestro plato de la semana para llevar y entrega, viernes y sábado, 22-23 de mayo. The first time I tried Adobo de Chancho was at a restaurant in Cuzco, Pacha Papa. I loved it. I recommended it to people visiting the city. A… Read More Qasa SaltShaker – Adobo de Chancho
It’s been awhile since I just did a post sharing “what have we been eating”…. Also, I’ve been offering some online classes – and if you’re sitting there at home thinking, I’d love to take a cooking class, why not…? Italian, Peruvian, French, Argentine, and more. Simple or complicated. Demo or cook-along. Contact me and… Read More Cooking in the Qasa
We’re back…. Sort of. We’re still in quarantine, but things have eased enough that we can start offering food for pickup and/or delivery. We’re starting slow, because we’ve not done this before and we’re still figuring it out. One or two days a week, one or two dishes, and limited quantities. It will, hopefully, be… Read More Qasa SaltShaker – Fettuccine Bolognese
Anticipation. Is keepin’ me waitin’. It’s kind of how we (and I’m sure pretty much everyone else who’s sheltering in place) feels. Once again we have another “end of quarantine” in sight, this Sunday, but we all pretty much expect another two week extension, as has already happened three times. The city government has proposed… Read More How to MaQe Rice