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robertogreco : grilling   2

Buenos Aires Is a So-So Food City | Serious Eats [refers to: http://food.theatlantic.com/abroad/what-makes-a-great-food-city.php]
"According to Terrence Henry of The Atlantic Food Channel, Buenos Aires leaves much to be desired in terms of food and flavor. He notes that most restaurants use wood-fired grills, which he thinks blanket all foods with similar flavors. He also comments on the lack of variety in the street food available, saying that it is limited to empanadas."

[Counter-opinion here: http://mattbites.com/2009/05/31/buenos-aires-round-up/ See also: http://baexpats.org/newcomers-forum/4436-food-revolution-bypasses-buenos-aires.html ]
buenosaires  food  argentina  grilling 
june 2009 by robertogreco
Desserts on the Grill: Chefs + Restaurants : gourmet.com [see also fig recipe: http://www.gourmet.com/recipes/2000s/2008/08/grilled-figs] [and this article: http://www.csmonitor.com/2008/0827/p18s03-lifo.html]
"I continue to make desserts on the grill whenever I have the chance, and I don’t know why more people don’t do it. Grilled treats require little prep time and minimal cleanup; and most importantly when you’re cooking on a hot day, there’s no oven to preheat. The best fruits of the season are now at their peak of flavor, and the stone fruits are a no-brainer: peaches, apricots, nectarines. Tropical fruits, like mango and pineapple, are great vehicles for a bit of sweet and smoky char. I’ve also found a quick but elegant way to create a dessert using perhaps my favorite summer fruit of all, the fig."
grilling  fruit  recipes  cooking  food  figs 
august 2008 by robertogreco

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