Tag Archives: steak

Why would anyone want to be a vegetarian?

A small ribeye I bought at the market. Seasoned with salt, peper, and a little olive oil and tossed on the grill.

If god didn’t want us to eat meat, why did he makes cows out of them?

The grill is working great.

Ribeye steak and mushrooms, seasoned with salt, pepper, and a little bit of olive oil, topped with some salsa. This went nicely with Trader Joes’ Mission St. IPA.

Thought I was done with Argentina, did you?

Not a chance! I told I was milking the trip for blog content. I just took a little break over the holidays to do a lot of eating and drinking. Let’s get back on track here.

La Cabrera is probably the parrilla with the most press right now. It takes a spin on the traditional parrilla, and makes it more modern. They offer side dishes with every order of beef, like Korean banchan.

This table is all ours!

Sides mostly consist of tomatoes and potatoes.

First and only time we saw sweet potatoes during the trip.

Remember they’re big on pasta.

This is the only parrilla that has kobe beef.

Eating dead animals has never been so good.

Michelle was very happy in all her Argentinian attire.

Tired from eating all that food. Having a little after dinner treat from the lollipop tree.

Everyone who has been to Buenos Aires raves about this place. It’s good, but their meat isn’t any better than any of the numerous parrillas we went to in the city. I think there is a lot of hype surrounding this place. With that said, it’s definitely worth putting on the list of places to eat in Buenos Aires. Just make sure you have reservations. It’s a pretty popular place.

Argentinians eat a lot

There is still one thing I cannot figure out about the culinary lifestyle of Argentinians. How do they eat so much? They eat four times a day, eating a full meal, and at each meal they eat without leaving leftovers. We tried to eat like the locals one night at a parrilla called El Trapiche.

There are very few tourists in this joint. It kind of reminds of me a New York diner, very brightly lit and loud.

We started with the prosciutto and cheese dish. Ham is serious business in Argentina, not like the crap we have in the states.

This is a half order of morcillas (sweetbread). I’m used to eating them in the states, covered in some sort of sauce. Eating them off the grill with a squeeze of lemon is a bit too gamey for me. The mineral flavor of this only allowed me to get through three of these.

This is single order of flank steak. If it looks overwhelming that’s because it is overwhelming. Looking around at the other tables we would see pasta and potatoes in addition to the meat. I have no idea how the locals were putting it down so easily.

Let’s not confuse things. It was delicious. It was just far too much food for us to tackle. They asked us if we wanted to take any to go, but unfortunately since we were travelling we wouldn’t have had any way to reheat it. Plus, we had other foods to eat. We couldn’t be bogged down by leftovers.

Next time we head back to Buenos Aires, I’ll be ready. I’ll be packing a tapeworm.

Argentinians eat late, but not that late.

If you show up at a restaurant before 9:00 PM and you see people eating, they are definitely tourists. Michelle and I didn’t want to look like tourists our first night out, so we decided to grab a couple of drinks before dinner. We started out at our hotel bar and headed over to a speakeasy for some more drinks. By the time we ended up at dinner it was midnight. They told us they were going to stop serving in half an hour. We almost got turned away, but we convinced them we could eat quickly.

Chorizo. We originally didn’t order this, but a drunk tourist insisted we order it and even ordered it with our waiter as he was leaving. I have to say this is one of the best dishes that was forced upon me at a meal. One thing they don’t do in Argentina is spicy. We were told the chimichurri sauce was very spicy. It was nothing, not even a 1 on a scale from 1-10.

We weren’t very hungry so we just went with the steak. Bife de lomo.

Jugoso. The grass fed beef is so delicious. This was the first steak we had in Argentina, and it was enough to make me realize I was ruined for corn fed American beef.

Argentina Sneak Peek

I ate my cooking and didn’t lose my vision…yet.

With Michelle being busy at her new job, we don’t go out to eat together as often. I have an hour or two before she gets home from work so I’ve become a house husband. I decided it’s about time I started cooking. I don’t use recipes, because that’s like asking for directions. I’m a man, a man that would probably have much better meals if he read a recipe book but a man nonetheless. Here are some of the things I’ve started cooking.

This is what I added to a jar of pasta sauce. Sausage, mushrooms, garlic, onions, tomatoes, and two habaneros to give it some heat.

I really should have put this under some better light, but here the finished pasta. It was delicious.

I decided to cook up some steaks. I’m not used to working with meat unless it’s in a smoker or on a grill. I went with filet mignon, seasoned with a mix of salt, pepper, and thyme. Filet mignon’s a cut of meat I can’t afford to eat regularly, but I wanted to give myself an advantage in cooking.

The steak turned out pretty well. I topped it with some blue cheese crumbles that I forgot to add until very late, so it didn’t melt as much as I would have liked. It’s accompanied by some green beans, mushrooms, and brown rice.

These two meals are just about the most cooking I’ve ever done, and I’m really happy that they came out well. I have a fear of failure, which has prevented me from starting my cooking adventures up until now. This gives me a little bit of confidence to try new things.

Something smells not so Fraiche in here.

That something is your spelling. Michelle and I went to Fraiche in Culver City last week. How that is pronounced “fresh” is beyond me. Fraiche was one of the places within two blocks of our place that we hadn’t checked out yet, because it looked expensive, beyond our normal casual dining standard. Taco trucks are right in our dollar to flavor ratio. We decided to try it out because we had a Groupon.

People watching while we sip on our beers.

Steak Frites. Cooked perfectly and not drowned out by the sauce. I want to taste the meat.

Monkfish “Francaise”, poor man’s lobster. Say what you want about the socioeconomic status of those who eat this dish, but I love it.

The dishes were well balanced without one flavor overpowering any other. I don’t think that I will be eating here regularly without some money saving coupon in the mix, because I don’t think I could take a hit in the wallet from this place regularly.