Content about Argentina
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January 28, 2009
When I arrived in Buenos Aires, "Ojo de Bife" ("eye of beef") was at the top of most steak menus, giving the blessed ribeye its appropriate place in the steak pantheon. It reminded me of a Jeffrey Steingarten passage from his essay in Men's Vogue about a search across Spain for great steak--which has led me to order ribeye almost exclusively since reading it:
...the most delicious beefsteak is a thick (about two and a...
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January 27, 2009
Before heading to Buenos Aires, I'd heard mostly about the steak. Friends who'd gone had talked fondly of beautiful architecture and vibrant street life. But their eyes really lit up when they started raving about the beef. Supposedly, it was some of the best in the world, deep and rich and pronouncd in beefiness. The quality of Argentinian beef is especially significant because the majority of it is grass fed.
In the U...
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January 25, 2009
You might assume that Nick has hijacked The Paupered Chef, chopped my body into little pieces and hid me in the attic (between sessions of ravioli-making and chili shenanigans). But this is not the case; I am alive and well. I left Estonia for close to a month to bask in holiday cheer back home in the States. But now I've returned to the cold and dark climate of Northern Europe, where the sun still slips below the horizon...
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All content copyright Nick Kindelsperger and Blake Royer.
