Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Rio Bans Coconuts on Its Beacheshttp://www.slashfood.com/2009/11/25/rio-coconut-ban/http://www.slashfood.com/2009/11/25/rio-coconut-ban/http://www.slashfood.com/2009/11/25/rio-coconut-ban/#commentsFiled under: ,

coconut on the beach in rio de janeiro

Photo: Rodrigo_Soldon, Flickr

As it gets ready to host the 2014 soccer World Cup and the 2016 Olympic Games, Rio de Janeiro is cleaning up its beaches by forbidding the sale of coconuts.

The city decreed that coconut husks, tossed aside on beaches by locals and tourists alike, are a nasty eyesore and as of Dec. 1, sale of the fruit is banned on the sand, AFP reports.

"Go on Ipanema beach at the end of the day and you'll see a mountain of coconuts that people have left on the sand. What attracts rats most to the beach are coconut husks," Jovanildo Savastano, the official in charge of the beaches, told AFP.

He said up to 30 tons of empty coconut shells are found each day.

Continue reading Rio Bans Coconuts on Its Beaches

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]]>beachesbrazilcoconutfood banFoodBanolympicsrio de janeiroRioDeJaneiroworld cupWorldCupJennifer Lawinski2009-11-25T16:00:00+00:00Coffee, Seed to Cup, with the CoffeeMeisterhttp://www.slashfood.com/2009/08/18/coffee-seed-to-cup-with-the-coffeemeister/http://www.slashfood.com/2009/08/18/coffee-seed-to-cup-with-the-coffeemeister/http://www.slashfood.com/2009/08/18/coffee-seed-to-cup-with-the-coffeemeister/#commentsFiled under: , , , , ,

hills
Coffee beans drying. Photo: william.neuheisel, Flickr

Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series of tips for the caffeine-addicted.

Hey, wait a sec! Are you really about to dump out the rest of the too-big coffee you ordered this morning, drank a third of, forgot about and let get lukewarm? Come on, pal -- you think this stuff grows on trees?

Well, actually, it kind of does -- except they're more like bushes. And the beans that we enjoy roasted, ground and percolated in the morning are actually seeds, not beans: They're more like a cherry pit than any legume you put in your famous Super Bowl Sunday chili. And much like every other fresh fruit or vegetable we enjoy, the beauty and deliciousness of a coffee is fleeting, seasonal and really labor intensive.

Read more about coffee's journey from seed to cup after the jump.

Continue reading Coffee, Seed to Cup, with the CoffeeMeister

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]]>coffeemeistererin meisterErinMeisterErin Meister2009-08-18T16:00:00+00:00Queso Blanco: The Joy of Latin American Cheesehttp://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/#commentsFiled under: , , , , , , ,

Before I moved to New York, I generally thought that the proper cheese for most Latin American foods was Monterey Jack. While my local Mexican restaurant occasionally sprinkled a feta-like concoction on top of my beans, I assumed that it was some sort of seasoning, more or less used in the same way that a sprinkle of parmesan, romano or peccorino is the traditional accent for Italian food.

I quickly realized that things are a bit different in Latin American communities. Outside Super Mundo, my local department store, the "Sabor de Mexico" taco truck is more or less permanently parked. While not as good as the "Miraveles de Mexico" restaurant a few blocks up, the taco truck serves some of the best burritos, tacos and flautas I've ever had. As I became a regular customer, I noticed that every dish had a nice smattering of crumbled cheese on top.

Continue reading Queso Blanco: The Joy of Latin American Cheese

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]]>Mexican cheeseMexicanCheesequeso blancoqueso frescoQuesoBlancoQuesoFrescoBruce Watson2009-03-19T11:00:00+00:00Send Your Pizza South of the Borderhttp://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/#commentsFiled under: , ,

South of the Border pizza

For a long time now, I've been dreaming of guacamole on pizza. I've done the meats, seafood, and vegetables, the spicy and mild, the thick, crust-crumbling toppings and the less-is-more toppings, and I've even subbed pestos for tomato sauce, but I never got around to the other creamy green. A lot of this had to do with price -- I didn't want to spend a lot, or potentially waste the delicious avocado, on a pizza that might not turn out well. But then I saw a guac-centric pizza at a restaurant last week, and I rue my hemming and hawing.

If you love pizza, and you love Central American dishes, you must try fusing the two. The guacamole offers a great twist on the classic tomato sauce, and it teams well with sauteed veggies, pork (Cuban-style!), and a nice sprinkling of cilantro. It's like a larger and more diverse taco, and the tomato doesn't even have to be forgotten. Rather than the sauce, try adding some tomatoes broiled with spicy seasoning, or even a little bit of salsa.

Just like a towering pile of nachos, the South of the Border pizza is up for almost anything.
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]]>guacmolepizzapizza variationsPizzaVariationsSouth of the Border pizzaSouthOfTheBorderPizzaMonika Bartyzel2009-03-12T11:01:00+00:00Escazu Artisan Chocolateshttp://www.slashfood.com/2009/02/18/escazu-artisan-chocolates/http://www.slashfood.com/2009/02/18/escazu-artisan-chocolates/http://www.slashfood.com/2009/02/18/escazu-artisan-chocolates/#commentsFiled under: , , , , , , , , ,

escazu chocolateAs a dedicated Slashfoodie, you've already noticed that for Valentine's Day, we at Slashfood wrote a lot about such expressions of romantic appreciation as were appropriate for general readership. We introduced you to chocolate from Askinosie, Dagoba and Green & Blacks. Hopefully you're not too chocolated-out after the weekend for just one more bite. Because if the chocolate is Escazu, you will want to make room.

Escazu is a town in Costa Rica and a chocolatier in Raleigh, North Carolina. According to the Escazu website, chocolatier Hallot Parson formed Escazu Artisan Chocolates after travels through Venezuela and Costa Rica, including visits to the cocoa farms. Thus was born -- perhaps more accurately bloomed -- the vision of artisinal chocolate executed with respect to chocolate's Latin American heritage.

Continue reading Escazu Artisan Chocolates

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]]>artisan chocolateArtisanChocolateeric dieselEricDieselescazu chocolateEscazuChocolateEric Diesel2009-02-18T09:03:00+00:00Provoleta - Cheese Coursehttp://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/#commentsFiled under: , , , , , ,

Provoleta
The distinctive smell of barbecued provolone topped with chili and oregano will forever remind me of a barbecue I went to in Buenos Aires. Before being served a series of different meats in a typical Argentinian asado, grilled provolone is often eaten with a savory chimichurri sauce that's made with parsley, cilantro, garlic, salt, pepper, onion, and paprika with olive oil, lemon juice and vinegar.

In supermarkets thoughout Buenos Aires, you can find frozen provoleta that you can simply heat up in the oven or microwave. Sometimes you can even find it stuffed with ham, bacon, red peppers, and tomatoes. This incredibly rich and crispy treat makes me think of the salty Greek appetizer Saganaki - fried Greek cheese. I'm wondering if one can find these frozen provoletas in supermarkets in the United States. Although it's easy to make, the frozen ones I purchased in Argentina were absolutely delicious!

Below are a couple of Provoleta recipes:

  1. Grilled Provoleta
  2. Provoleta with Crushed Red Pepper
While both recipes seem identical, the first one also offers an excellent recipe for chimichurri sauce. When entertaining, I highly suggest you make this dish as an appetizer. It's sure to be a crowd pleaser.
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]]>asadoasadosbuenos airesBuenosAirescheese courseCheeseCoursegrilled cheeseGrilledCheesemelted cheeseMeltedCheeseprovoloneMax Shrem2009-02-03T11:00:00+00:00Carmenere - Wine of the Weekhttp://www.slashfood.com/2009/02/02/carmenere-wine-of-the-week/http://www.slashfood.com/2009/02/02/carmenere-wine-of-the-week/http://www.slashfood.com/2009/02/02/carmenere-wine-of-the-week/#commentsFiled under: , , , , , , ,


April may be the cruelest month, but January is surely the coldest. It's the perfect time to break out big, robust red wines that warm your body and soul. And what better to eat with a big red wine than a big steaming bowl of chili?

This weekend we had about a dozen people over for a blind tasting of six Carmeneres, all from Chile (the country--don't get Chile and chili confused!). Carmenere is Chile's signature grape, brought over from Bordeaux in the late 19th century. The wine is deeply dark and full-bodied, and in Chile can have a somewhat vegetal flavor, though it can also be quite fruity and spicy.

The six we tried ranged in price from $10 to $47. Chile is known around the world for its value wine, and it definitely delivered in our tasting. When the bags were pulled off, it turned out that several of us put the $10 wine in our top favorites. Surprisingly, everyone from the least- to the most-experienced tasters felt that all of the wines were good, and comparable in their quality, even though the prices were not.

More tasting notes and my "Chili for a Crowd" recipe after the jump.

Continue reading Carmenere - Wine of the Week

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]]>blind tastingBlindTastingcarmenerechilechiliwinewine tastingWineTastingGretchen Roberts2009-02-02T14:00:00+00:00Wine of the Week: Fair Trade winehttp://www.slashfood.com/2008/11/02/wine-of-the-week-fair-trade-wine/http://www.slashfood.com/2008/11/02/wine-of-the-week-fair-trade-wine/http://www.slashfood.com/2008/11/02/wine-of-the-week-fair-trade-wine/#commentsFiled under: , , , , ,

Fair Trade Certified
One of my favorite stores to wander into when I'm downtown is the Ten Thousand Villages Fair Trade Store. The merchandise is always high quality and a remarkably good value despite the fact that the people who craft the items are assured timely and fair payment for their work, plus ongoing contracts to guarantee future income.

Now Fair Trade has come to the wine world with the first nationwide introduction of Fair Trade Certified wine. So what does "Fair Trade" really mean? In the wine world, many family vineyards in developing countries have a tough time meeting market demand for quality grapes AND paying their workers enough, ensuring safe working conditions, and getting a good enough price for the crop to eke out their own living.

Fair Trade Certified means a producer is guaranteed a minimum price for the grapes, their workers earn a living wage, and wine-producing communities receive community development funding. At Stellar Organics Fair Trade Certified vineyard in South Africa, for example, workers have established a commercial community organic vegetable garden with its own educational garden used to train children in organic farming. Income from the garden and vineyard go into a university education fund for children of the workers.

Continue reading "Wine of the Week: Fair Trade wine" after the jump.

Continue reading Wine of the Week: Fair Trade wine

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]]>argentinacabernet sauvignoncabernet shirazCabernetSauvignonfair tradeFairTradesouth africawineGretchen Roberts2008-11-02T14:01:00+00:00Heavy metal wine--a health risk?http://www.slashfood.com/2008/10/30/heavy-metal-wine-a-health-risk/http://www.slashfood.com/2008/10/30/heavy-metal-wine-a-health-risk/http://www.slashfood.com/2008/10/30/heavy-metal-wine-a-health-risk/#commentsFiled under: , , , ,

corkscrew
The other shoe has dropped: it turns out wine doesn't solve every health problem from A to Z. Researchers in England have found that red and white wines from most European nations carry potentially dangerous levels of at least seven different heavy metals.

To put the danger in context, the U.S. Environmental Protection Agency has a measure called THQ (Target Hazard Quotients) that establishes safe levels of frequent, long-term exposure to various chemicals. A THQ over 1 indicates a health risk, and in the recent news, seafood THQs between 1 and 5 have raised serious concerns.
The wines studied from Europe, the Middle East, and South America, have THQs ranging from 50 to 200 per glass, with some going as high as 300.

The top offenders were Hungary, Slovakia, France, Austria, Spain, Germany, Portugal, and Greece. Safe wines came from Argentina, Brazil, and Italy. But don't lead the cry for "buy American" just yet: U.S. wines weren't studied because there's no source for data on heavy metals in U.S. wines.
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]]>EPAhealthmetalwineGretchen Roberts2008-10-30T13:03:00+00:00Wine of the Week: Sauvignon Blanchttp://www.slashfood.com/2008/10/27/wine-of-the-week-sauvignon-blanc/http://www.slashfood.com/2008/10/27/wine-of-the-week-sauvignon-blanc/http://www.slashfood.com/2008/10/27/wine-of-the-week-sauvignon-blanc/#commentsFiled under: , , ,

Veramonte Sauvignon BlancWhile grape growers in the northern hemisphere are just winding down harvest, the southern hemisphere is six months ahead of us. It seems we should still be drinking our 2005's, 06's, and 07,s, but I've just opened a bottle of the 2008 Veramonte Sauvignon Blanc Reserva, a gorgeously fresh and lively wine from Chile's Casablanca Valley.

Ordinarily I think of Sauvignon Blanc as a summer wine because its bone-dry acidity and grapefruit flavors zing through your palate and refresh a thirsty mouth like no other wine can. But dry, unoaked varietal Sauv Blancs are mostly meant to be drunk young in order to stay fresh--so the younger, the better, and when the southern hemisphere 2008s roll out in the fall, it's best to catch them while you can.

Many producers in New Zealand and Chile use a new harvesting method of picking grapes over a longer period of time at different levels of ripeness, which gives the wine a heady combination of raciness and curves. Pick too soon, and Sauvignon Blanc, already a vegetal varietal, is too green, too grassy. Pick to late, and the wine is flabby and flat instead of full and round. The combination picking results in a multi-dimensional wine that has the best of both worlds: flinty minerality and ripe body.

Continue reading Wine of the Week: Sauvignon Blanc

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]]>casablanca valleychileharvestnew zealandNewZealandsauvignon blancveramontewhite winewineGretchen Roberts2008-10-27T14:00:00+00:00Central America turns to genetically modified cropshttp://www.slashfood.com/2008/08/12/central-america-turns-to-genetically-modified-crops/http://www.slashfood.com/2008/08/12/central-america-turns-to-genetically-modified-crops/http://www.slashfood.com/2008/08/12/central-america-turns-to-genetically-modified-crops/#commentsFiled under: , , ,

Corn growing in Central AmericaLast week, I listened to a story on NPR about countries in Central America, notably Honduras, that are turning to genetically modified crops as the global food crisis worsens. Honduras is the only country in Central America that has embraced genetically engineered corn.

Genetically engineered corn is against the law in most of Central America where the crop has been grown for thousands of years. They ban genetically modified organisms (GMOs) to protect their many diverse varieties of corn from contamination. But with the price of corn doubling, Honduras has recently decided to use GMOs.

The food crisis is bringing about a new trend towards genetically modified crops. Egypt just approved GMO corn, and China increased its funding in research on GMO foods. However, this may be a destructive temporary solution. Environmentalists are concerned that biotech crops could damage the natural diversity of plants. These crops are made by injecting new genes that were found in other species. In essence, they're getting rid of previous natural varieties and creating new ones.

What do you think? Should countries view GMO foods as a solution to the current food crisis?
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]]>food crisisfood newsFoodCrisisFoodNewsgmogmofoodshondurasMax Shrem2008-08-12T12:04:00+00:00Fun with guinea pigs: Dressed for dinner!http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/#commentsFiled under: , , , , ,

Warning: this post may offend people who like cute little furry guinea pigs.

A few days ago, I wrote a post about chicha morada, the amazing Peruvian blue corn drink. Thinking on it further, I am becoming increasingly convinced that Peru produces some of the best dishes in the world; with that in mind, I plan on writing a fair bit more about the wonders of lomo saltado, papas a la huancaina, and other treats. However, in the interests of total honesty, I also have to acknowledge the dark side of Peruvian cuisine, the surreal side, the side that dresses up guinea pigs in colorful costumes then roasts them with cheese.

The twisted tale of the Peruvian Guinea Pig Festival begins in a cute, whimsical way. In the small city of Huacho, located north of Lima, somebody came up with the bright idea of holding a regional carnival to honor the cuy, or guinea pig. Now in its third year, the event features contests for fattest, quickest, and best dressed cuy. People from the surrounding communities primp and preen their top animals, preparing them for the race and dressing them in the height of rodent fashion. It is not uncommon to see the animals dressed in bright silks and taffetas, sporting little hats and crowns, and generally looking like a cross between a fur mitten and the infant of Prague.

While the winners of the fastest and best dressed contests are spared from the final competition, the remainder of the cuy become fodder for the greatest test of all, a battle royale that pits woman against woman, village against village, and cuy against cuy: the fight for tastiest guinea pig. Amidst an orgy of stuffing, roasting, skewering and smoking, the women of Peru demonstrate their skill with one of the country's traditional delicacies.

Continue reading Fun with guinea pigs: Dressed for dinner!

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]]>chicha moradaChichaMoradacuyfeaturedguinea pig festivalguinea pigsGuineaPigFestivalGuineaPigsHuachoPeruBruce Watson2008-08-05T17:05:00+00:00Chicha morada: The perfect Peruvian pick-me-up!http://www.slashfood.com/2008/07/31/chicha-morada-the-perfect-peruvian-pick-me-up/http://www.slashfood.com/2008/07/31/chicha-morada-the-perfect-peruvian-pick-me-up/http://www.slashfood.com/2008/07/31/chicha-morada-the-perfect-peruvian-pick-me-up/#commentsFiled under: , , , ,

Unlike Manhattan, which is revered for its cuisine, or Queens, which is famed for its ethnic variety, the Bronx is known for its outstanding little Italy, its collection of Puerto Rican cuchifrito joints, and little else. However, in my constant search for the ultimate neighborhood restaurant, I sometimes find wonderful little gems. A few months ago, I wandered into the provocatively-named "Pisac: Peruvian Food and Pizza." Having tried a few Peruvian dishes in college, I was eager to try some more, and Pisac seemed like the kind of hole-in-the-wall joint that ends up becoming a favorite.

Over the last few months, my wife and I have made Pisac a regular hangout. In the process, we've discovered the wonders of chicha morada, a Peruvian purple-corn drink that is simultaneously sweet, spicy, and fruity. In addition to this, it contains a dizzying array of juices that makes it into something of a Peruvian cure-all. In fact, the patrons of Pisac constantly claim that a combination of chicha, ceviche, and Peruvian lime/onion sauce can cure everything from an underactive libido to leprosy.

Continue reading Chicha morada: The perfect Peruvian pick-me-up!

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]]>chicha moradaChichaMoradaJoe DiStefanoJoeDistefanoPeruPisacpurple cornPurpleCornThe Splendid TableTheSplendidTableBruce Watson2008-07-31T09:59:00+00:00Mama, make me some salchipapashttp://www.slashfood.com/2008/06/25/mama-make-me-some-salchipapas/http://www.slashfood.com/2008/06/25/mama-make-me-some-salchipapas/http://www.slashfood.com/2008/06/25/mama-make-me-some-salchipapas/#commentsFiled under: , ,



I'm a big fan of Peruvian cuisine. It's considered one of the most varied in the world, with more dishes than French or any other. The reason for this is the cultural medley of Native Indians, Spanish, German, Italian, and other Europeans, African and Moors, Japanese, Chinese, Indian, and more. One dish that I first tried in a Peruvian restaurant, but is common throughout much of Central and South America is salchipapas.

Salchipapas is a relatively simple dish of cut up fried hot dogs and French fries. Simple, until you add a few condiments like chopped pickled onions, aji hot pepper sauce, etc. Then this dish becomes one of the comfort foods of the region.

Here's a gallery of photos of salchipapas.

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But for some really great photos of the dish, plus recipes, visit Laylita.com where Layla, an American who spent much of her life in Ecuador, has done salchipapas proud. You won't belive how hungry you'll get or how often you'll visit her site for the great recipes, photos, and stories. If only she wasn't married...
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]]>Central AmericaHot Dogs and FriesHot Dogs Around the WorldHotDogsAndFriesHotDogsAroundTheWorldSalchipapasSouth AmericaSouthAmericaJonathan M. Forester2008-06-25T09:01:00+00:00Midnight Sausage: Lima, Peruhttp://www.slashfood.com/2008/06/23/midnight-sausage-lima-peru/http://www.slashfood.com/2008/06/23/midnight-sausage-lima-peru/http://www.slashfood.com/2008/06/23/midnight-sausage-lima-peru/#commentsFiled under: , , ,



Meat market in Lima, Peru. From Flickr user ravakhan2.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Saugus, MA
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]]>butcherbutcher shopButcherShoplimameatmidnight sausagemidnightsausageperuperuvianperuvian foodperuvianfoodsausagesausage counterSausageCountersausagessouth americaSouthAmericaKat Kinsman2008-06-23T00:00:00+00:00Midnight Sausage: Toluca, Mexicohttp://www.slashfood.com/2008/06/16/midnight-sausage-toluca-mexico/http://www.slashfood.com/2008/06/16/midnight-sausage-toluca-mexico/http://www.slashfood.com/2008/06/16/midnight-sausage-toluca-mexico/#commentsFiled under: , , , ,



VIA: ilhuicamina's Flickr

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour (until I run out), so please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously -- Midnight Sausage: Polish Village, Chicago
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]]>chorizogreen chorizoGreenChorizomexican cuisinemexican foodMexicanCuisineMexicanFoodmexicomidnight sausageMidnightSausagesausagesausage counterSausageCountersausagestolucaKat Kinsman2008-06-16T00:00:00+00:00Midnight Sausage: Oaxacahttp://www.slashfood.com/2008/06/14/midnight-sausage-oaxaca/http://www.slashfood.com/2008/06/14/midnight-sausage-oaxaca/http://www.slashfood.com/2008/06/14/midnight-sausage-oaxaca/#commentsFiled under: , , , ,

Mercado, Oaxaca

Sausage Counter -- Oaxaca, Mexico

VIA: johnd atl's flickrstream

Previously - Midnight Sausage: Paris

I'm posting images of sausage counters the world over each weeknight witching hour (until I run out), so please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.
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]]>mexicomidnight sausageMidnightSausageoaxacaoaxacan cuisineoaxacan foodOaxacanCuisineOaxacanFoodsausagesausage counterSausageCounterKat Kinsman2008-06-14T00:00:00+00:00Ingredient Spotlight: Dulce de membrillohttp://www.slashfood.com/2008/06/02/ingredient-spotlight-dulce-de-membrillo/http://www.slashfood.com/2008/06/02/ingredient-spotlight-dulce-de-membrillo/http://www.slashfood.com/2008/06/02/ingredient-spotlight-dulce-de-membrillo/#commentsFiled under: , , ,

dulce de membrillo
Living in Argentina during high school, I ate dulce de membrillo many times before I had a clue what the sugary, dark orange paste was. I later learned that membrillo is Spanish for 'quince,' and dulce de membrillo (literally, 'quince sweet') is simply a dense quince jelly.

The quince, which resembles an overgrown chartreuse pear, is a fruit native to Asia, now grown all over the world. Unlike pears, however, quince are not eaten raw (I've tried - they're sour and astringent and hard as rocks).

In Spain and Argentina, dulce de membrillo is sold by the slice from massive bricks and generally served with nutty, salty Manchego cheese or on buttered toast. I've also run across it in Israel, served for breakfast with thick, sour yogurt. Here in the US, you can find it at Spanish specialty stores, and some Hispanic markets and regular gourmet shops. It's got an interesting grainy texture and a somewhat floral, apple-like flavor. It's quite sweet - sweeter than most jams and jellies - which is why it's so good paired with cheese or plain yogurt. Try it with slices of Manchego on crackers, or slip some inside a wheel of brie and bake until gooey.
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]]>dulce de membrilloDulceDeMembrillomanchegoquincespainEmily Matchar2008-06-02T15:30:00+00:00World's biggest barbecuehttp://www.slashfood.com/2008/04/28/worlds-biggest-barbecue/http://www.slashfood.com/2008/04/28/worlds-biggest-barbecue/http://www.slashfood.com/2008/04/28/worlds-biggest-barbecue/#commentsFiled under: , , ,

world's biggest barbecue
Tiny Uruguay has made off with the world record for the biggest barbecue, grilling 26,400 pounds of beef in a Montevideo sports field. 1,250 cooks in chefs' white hats and aprons went through 6 tons of charcoal, using 1,500 metal barbecue stands. The barbecue was so big the fire department was called to light the grills and make sure the flames stayed under control. At least 20,000 hungry citizens paid the $3 entry fee to help eat the finished product. The April 14 barbecue, held to promote the Uruguayan beef industry, beat the previous record of 17,600 pounds, set in Mexico in 2006.

If Uruguayan beef is anything like Argentinean, then I'm sorry I couldn't have been there.
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]]>barbecuebiggestrecordsouth americauruguayEmily Matchar2008-04-28T16:00:00+00:00If your food were an animal, what animal would it be?http://www.slashfood.com/2008/03/24/if-your-food-were-an-animal-what-animal-would-it-be/http://www.slashfood.com/2008/03/24/if-your-food-were-an-animal-what-animal-would-it-be/http://www.slashfood.com/2008/03/24/if-your-food-were-an-animal-what-animal-would-it-be/#commentsFiled under: , , ,

Crocodile BreadThat would have to depend on the food! I've always found it interesting when people assign animal names and characteristics to the things that they eat, so a recent blog post by Canela & Camino (in Peru!) about something as amazingly wacky crocodile bread really made me smile. According to the post, crocodile bread gets its name from its shape and texture, which absolutely makes me want to try it. Any baked good with the texture of a reptile sounds at least worth attempting.

I've made tiger cake, named aptly for its lovely chocolate and vanilla stripes, and other gimmies that come to mind (candy and brands excluded) include pigs in a blanket, hush puppies, elephant ears and bear claws. Not a healthy bunch of dishes -- crocodile bread is definitely more appealing to me.

Anyone have an animal-inspired dish to share? Obviously, cooked versions of the animal don't count.
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]]>crocodile breadAlanna Kaufman2008-03-24T11:00:00+00:00