Locro

On 1 November, Pablo Flores wrote:


>Dan Sulani <dnsulani@...> wrote:
>
>>     Today I asked an Argentinian who I work with
>
>Oh! Where is he from exactly? And where are *you* BTW?
>
    We  both live in Israel. He comes from
Buenos Aires (the city itself); I'm from a small
town in the U.S.A.. (How small? Let's just say that I lived
a 10 -15 minute walk from the woods, and the creek
flowed behind the houses across the street from me.)

<snip>

>>     1) asado (which he translated as grilled meat)
>
>Or barbecue, maybe. It's (cow) meat, with intestines,
>and some other viscerae <sp?>. Including ribs, too.
>How much meat? I've had over one pound... It's usually
>cooked on a wire frame, just above some coal fire
>(*never* in an oven or using fuel!), and the _asador_
>(the cook, that is) is traditionally granted wine or
>beer while he stands on guard beside it, and greeted
>with an applause when the asado is served. :)
>
Interesting.

<snip>

>> Can anyone tell me what locro is?
>
>It's a kind of stew, with cow meat, pig paws, tail,
>and ears, white maize or wheat, beans of several kinds,
>and some other stuff I don't know the English for. It
>used to be traditionally eaten on patriotic holidays,
>together with empanadas and lots of wine,
Understood. Thanks.

but it's like
>eating a time bomb. And it's not easy to make -- takes
>several hours.
Sounds like the felafel I prepare for my family on special
occasions!  :-)
(I add hot red-pepper powder and extra cumin to the
spiced chickpea flour before adding water, shaping it
into balls and deep-frying them. Then, into the pita bread
along with these, I stuff deep-fried vegetables, especially
sliced eggplant and onion, french fries (chips, in British
English)  cut from both white potatoes and from
orange sweet potatoes; not to forget the hot green peppers,
sliced pickled and fresh vegetables. My kids then like to
pour t'china sauce (made from sesame seeds) over the whole thing!
[Not me! I know my limits! ;-) ]  )
It goes down real nice. But after a while ...  :-D

Dan Sulani

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