What Food From Your Home Country Did The Argentinians Ruin?

[EdRooney]

I went to a strict Catholic culinary school and they told us to never pound our meat.

 

[garryl]

every Asian is ruined here by Argentines and Chinos.

 

[AdrianB1983]

They didn't appreciate it. They said my pizza "had no topping", that the mozzarella di bufala and the burrata cheeses had no taste, the tiramisù had no enough sugar.
I gave up.

I guess good food is like grammar: you can appreciate it only if you know it. Else, you can live well without it anyway.

Well, or perhaps we are use to eat some kind of food and we like it in some certain way, and when you bring "the real thing" we find it strange and not tasty. For example, my dad traveled around the world and he's always telling me how Italian pizza is not good, mainly pizza from Naples. I'm visualizing Isadora reading this and going WTF?!
Now that I think of, it's weird how your family complains your pizza has no toppings and then many people here complain how argentine pizza has no toppings. To me both are wrong, a good pizza shouldn't be judge from the toppings. Mozzarella pizza should be the norm to judge pizza (perhaps with a little of parmesan or provolone cheese on top).

 

[PhilipDT]

Aluminum appears to be linked to Alzheimers, so I try to remove all sources of aluminum from my kitchen, or at least any place where it may come in contact with food. This is not easy to do. I still haven't found a cast-iron meat hammer.

That was a recommendation that got passed around a while ago based on the results of one study in the 60s. Basically while aluminum is a known neurotoxin at high concentrations, there hasn't been any conclusive link between elevated AL exposure and Alzheimers.

http://www.webmd.com...ms-risk-factors


Even if there was a link, Aluminum cookware is considered safe. Tomato sauce (acidic) cooked in a raw aluminum pot and stored overnight contained only .01 mg of AL per liter (http://tinyurl.com/p5kubtq) an amount which is pretty inconsequential considering that drinking water in buenos aires has .11mg/L (AYSA Informe 2012).

If thats what cooking an acidic sauce in AL leeches, I'm pretty sure that whacking a PH neutral piece of meat with a hammer for a few seconds is not going to cause a lot of AL transfer.

See: http://www.psycholog...rain-won-t-mind

 

[Jaredberryman]

Isadora, it sounds like the family you are staying with cooks badly (the soy milanesa sounded absolutely hideous). But you need to understand that you are in another country and they are not going to cook like in Italy. Many Argentines have the same attitude about food as Italians. It depends greatly on the people though. You can find almost everything in Argentina, and you have only been here a short time. But it will not be like Italian food, it's its own thing. The best meals are at people's houses who really cook and sit down to eat together. In my experience, Portenos live such a rapid paced life that they are less likely to be good at food, or take the time to cook (although there are big exceptions). Try some new kinds of food that are distinctly Argentine. My mother-in-law, for instance, makes the most incredible lentil stew I have ever had. My best friend's wife knows how to make locro Tucuman style (man is it good). When someone decides to cook cordero a la cruz in the campo somewhere, take the chance to go. Try some cuisine from the south, like fresh trout. And you can't beat the ice cream.

 

[Jaredberryman]

Aluminum appears to be linked to Alzheimers, so I try to remove all sources of aluminum from my kitchen, or at least any place where it may come in contact with food. This is not easy to do. I still haven't found a cast-iron meat hammer.

You can get a wooden one, although it is not as heavy. They are not hard to find.

 

[PhilipDT]

You can get a wooden one, although it is not as heavy. They are not hard to find.

I wouldn't be thrilled about whacking my raw meat with a wooden hammer that I would then store along with clean tools. You can always just smack your beef with a frying pan or a rolling pin wrapped in cling film.

PS God damnit Ed. After your post, I can't read what I just wrote without snickering like a fourth grader.

 

[internationalguy]

If you MUST massacre meat by making it thin... use some plastic or aluminum foil. Put the meat in the middle. Pound it silly with a bottle of wine.

 

[Girino]

Thanks God we (will) have bacon!

 

[internationalguy]

I hope Argentines aren't in charge of making it.