Asado Argentina
Edit Page
Report
Scan day: 17 February 2014 UTC
25
Virus safety - good
Description: Guide detailing the traditions and cooking of Argentinean barbecue.
Update: Somehow this post was deleted. Before reading, check out this post: When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water. After a few adjustments here and there, for taste, I’ll split the mixture in two with one getting a heavy dosage of hot pepper flakes for those who like a little heat. That’s about it. Parsley and garlic are the stars and no one else is going to steal that show–the pepper flakes hardly affect the flavor.
Size: 694 chars
Contact Information
Email: —
Phone&Fax: —
Address: —
Extended: —
WEBSITE Info
| Page title: | Asado Argentina |
| Keywords: | |
| Description: | |
| IP-address: | 65.181.131.239 |
WHOIS Info
| NS | Name Server: NS462.PAIR.COM Name Server: NS5.NS0.COM |
| WHOIS | Status: clientDeleteProhibited Status: clientTransferProhibited Status: clientUpdateProhibited |
| Date | Creation Date: 20-sep-2005 Expiration Date: 20-sep-2014 |