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Re: Locro (was Empanadas )

From:FFlores <fflores@...>
Date:Monday, November 1, 1999, 0:30
Dan Sulani <dnsulani@...> wrote:

> Today I asked an Argentinian who I work with
Oh! Where is he from exactly? And where are *you* BTW?
> about empanadas, and he replied that a _real_ > Argentinian meal consists of three things:
Well, not necessarily the three of them *together*!
> 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. :)
> 2) empanadas > 3) locro > When I asked him what locro was, he just shut his > eyes and smiled. > 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, but it's like eating a time bomb. And it's not easy to make -- takes several hours. --Pablo Flores