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Chile, meals and drinks.

Food and Drink de Chile

clay oven. City of Lorenzo Peralta Punilla. 2009 Photo Anabella

As a good fan of popular table, attracts me to make inquiry our food, not only touring places that bring me the ways of our country, but also looking for recipes and writings of others, who share or shared the same hobby.

fell into my hands an old review of "Chile Food and Drink" of Mayor Alfonso, described as a guide tasty bites tastiest southern Chile.

The food says "natural" that each town or village in our country that is not found in recipe books. The secret formulas that have transferred from generation to generation and comes from "good hand" and the wisdom that people acquire in-her own words, "the difficult art of eating and hunger." Speaking of dishes

circulating outside the fancy restaurants, dishes full of tastiness and authenticity. It also mentions bites as an essential part of life for Chileans. Describe

bites as the place where they serve typical food from different localities, and special spicy food "to make thirst" or get something under any pretext, cold, heat, the outcome of a sporting event, also a celebration birthday or any other like that.

Other popular pierces us some Southern recipes, such as "Platacho" he describes as "a desire to eat a substance friends combined sea and land pan with substance."

Piure, stock photo Anabella Coquimbo 2009

Piure Carbonada of

piure A carbon of Alcalde says a "Platacho", leading the seafood chopped and fried in oil or grease, then you chop the potatoes and add some color rice and the dish is ready.

gives us the data, which for those who reject piure its strong iodine taste remember that as experts, "suffering is compensated because it is extremely criaturero" alluding to its aphrodisiac properties and the way to be good for coughs and "rushes" of the nerves.

About carbonated, Eugenio Pereira Salas says in his Notes on the History of Chilean cuisine, which according to its origin is Vicuña Mackenna Mendocino.
In the chapter devoted to the kitchen Republican, mentioned its use with another endless popular dishes that were in vogue and were much appreciated.

Another of the wines mentioned among the time required is slippery or pantrucas, made with flour wheat, oil, egg and cheese ground into rich broth. Interesting variant of the recipe or pancutras pantrucas as some call it until today, the incorporation of ground cheese is not usually appear in the recipes that we see today.

Finally, interesting and exciting that foreigners praise the Chilean cuisine is constant throughout the century and tells Don Eugenio descriptions that delight was a well known artist of the time, the carbon and casserole ; with otos dishes that are part of the wealth of the national cuisine.

sale notice Limarí Camarones River. In Salala IV region. Anabella Photo

ground shrimp or crayfish

To make the shrimp appear in Las Vegas after a rain (this is another recipe that he gave his friend Mayor Alfonso Gallardo skinny Colonel). He proposes the shrimp soak in two liters of milk from the night before, then cooked in water, hopefully add some pisco.

Once said to be ready for the grinder and pass through a sieve, estimating about 25 shrimp per person ... because the more you eat, but goes like this.

Among other seafood aphrodisiac, Mayor suggests the crazy, the hedgehog and the oyster mussels, the broth of mussels and barnacles soup soup also called Mellincera.

While other reference to preparations of crawfish is situated in the detailed nortino typical eighteenth century, which recalls the pebre shrimp prepared with garlic.

Even today on the road to the north, you can see the roadside vendors offering their crawfish, Pasadita approaching a bridge out of Ovalle.

Hualpén barnacles in a restaurant.
www.turismovirtual.cl/.../gracilaria/lenga8.jpg

Broth of barnacles
reviewed by Mayor Alfonso

Wash the seafood and cook in a pot with water.
The broth is strained and it adds the picoroco almonds and seasoned with pepper, cumin, pepper, oil, some color and marraqueta (called French bread, or beaten by region of Chile where you buy it) this is fried with chopped onion. Serve notice to anyone responsible for its effects.

As these dishes are served well watered, a good wine or fresh chicha is likely to grab a "cute" (hangover). Do not worry, it blows us several dishes that are good to scare the monkey. Here are two of them.

Caldillo Mañanero
reviewed by Mayor Alfonso

He says he served in Arauco. To prepare onions cut in pen, then this is fried with pepper, cumin, garlic and oil. Bread was minced and added "if the forces will reach" add a bit of horse meat or jerky. Others are never add an egg to the broth. Why

serving the chowder morning? ... to scare the monkey, to lighten the tongue, removing the headache, the blood circulating and straighten the spine. No best remedies landlords!


Other references to whet the appetite are the foods of the cooking places of market turkey casserole with plenty of chili and tortillas embers. Or pebre spooned, which according to information given to you by Mayor Alfonso Chillán is southern descent, prepared with tomatoes, peppers, onions very fine, cilantro lemon or vinegar and above all always served grilled with homemade bread or buns.


Cholga with Sausage Recipe
Mayor Alfonso bites.

have to open the shellfish and put in a piece of sausage or Carampangue Chillán. Before closing it adds a bit of bacon and some assorted vegetables, plus a few drops of lemon.

then tie the clams before they are baked for a while, the points that must accompany it with white wine of San Carlos (Ñuble area) and add that hopefully is majudo old crop and add some toast with butter.

back on the road north ...

Shrimp and cheese vendors. Limarí River. April 2009. Anabella Photo

To conclude with some current data to prepare crawfish, recipes of these two gentle people of the town of Salala in the IV region, which will be on the edge of the road with fresh shrimp.

party comments, that these shrimp do not need to let them soak in milk from the night before, say it is done with the mud of streams and add-those who are drawn to the south, while these are dive in the same river.

River Shrimps Limarí IV region. Anabella Photo

To prepare crawfish.
Sara Castillo and Luis Alfaro, Salala

These shrimp are cast to cook in water salt, no matter if one starts with cold or boiling water. The important thing is to boil them a 10 to 12 minutes and is done.

and peel is removed. Once served cold with mayonnaise as a starter. O with mashed avocados.

cooking water, one must pass through a sieve and then you can season with fried onions and some diced vegetables (garlic, carrots, potatoes, and "mountains" green "these are such as parsley or cilantro) and is as spectacular as say soup, stew or soup, if you want you can add a few chopped or whole shrimp to each plate.

Alternatively, when raw river shrimp is to throw them boiling water to make it easier they are free of shell, or freeze a couple of hours for the peel out with less difficulty. Then peel and are ready to prepare them as you prefer.

river shrimp to skillet
Sara Castillo and Luis Alfaro, Salala

Put olive oil in skillet, add onion, finely chopped into cubes, add cumin, garlic and color: Sauté in this peeled shrimp and add a little salt and butter at the end.

A variant of this is to add some white wine or substitute frentón olive oil white wine. Another

their proposal is to skip the shrimp with oil and add onion, tomato sauce, or better if you put fresh tomatoes peeled and chopped into cubes.

Don Luis's favorite is sautéed in oil with red pepper and goat horn adding salt to the final.

freshly caught river shrimp Limarí. Anabella April 2009 photo.

Deathwatch By Robb White Notes

Quixote. Did you know ...?

such letters this month, when met 393 years of the death of our most universal writer: Miguel de Cervantes Saavedra. I would like to rescue some of the curiosities that throughout history have been going around the big novel unmatched, mother of how many have been written in the last four centuries in Castilian.

Did you know ...?

- The first attempt to erect a monument to Cervantes was the work of invading monarch, José Bonaparte in 1809. His first idea was to raise at Alcala de Henares, and would be paid for by all cities of the kingdom except by the Alcalá. Later he changed his mind and called a tender to erect the monument in Madrid on the site of the house where he died. However, the vicissitudes of his reign were finally thwarted in their desires.

Picture of Joseph I

Did you know ...?

- Mariano de Cavia, responsible journalist and Cervantes among others, for organizing the centenary of Don Quixote III, made a fun environment classification Cervantes scholars "hardened and empecatados cervantólogos, cervantógrafos, cervantósofos, cervantólatras, cervantófilos, cervantómanos, cervantópatas and cervantópetas " reflected in his view, the typology of madmen by the writer at that time.

Did you know ...?

- Guillem Morey Mora in 1969 published a book which stated that El Greco was the real author of the work of Don Quixote. According to it the Greco would really be a Jew, wrote the manuscript of the book in Arabic under the name of Cide Hamete over the years 1585 and 1590. Convert the painter recoated after Christianity and the work of the Inquisition, left with the promise of absolution. Later Cervantes buy it in Toledo, send and end up posting to translate it touches. In this way the true author, according to Morey, become a character in his own book, since it would Hamete another Theotocópoli Dominico.

Did you know ...?

"None of the portraits that we now can make as genuine Cervantes. Although at the time, the same writer says Jauregui was doing one, the current picture posted in Academia, you can not authenticate securely. The main arguments against are: the table despite being a picture of the time has been retouched, even in the twentieth century. Cervantes was never called that same Don Miguel, but Miguel and Juan Jauregui did not sign, but as Don Juan. Finally the type of picture captions were not fed frequently in the paintings of the era.

Portrait attributed to Jáuregui

Did you know ...?

-The popular hero of Cervantes's most notable work has grown to become one of the most universally recognized at a glance.


Did you know ...?

"At a time when few people could read, bullets -called "hallelujah" were the type of illustration that helped popularize the character of Don Quixote and his adventures among the lower classes of the nineteenth century.

Hallelujah "Life of Don Quixote"

Did you know ...?

-Between 1871 and 1873 was published thanks to Colonel Francisco López Fabra, the first facsimile edition of Don Quixote that according to its editor was the first work reproduced in the world by the process of photo-typography. We can now purchase a reprint of these and other iconography in 1879 after reviewing 60 public Fabra illustrated editions.

home current reissue, editorial Extramuros

Did you know ...?

"One of the rarest editions known of Don Quixote was published between 1905 and 1906 in San Feliu de Guixols. The issue in question is printed on very thin sheets of cork in two volumes in a room with Gothic types. The initial print run was 52 copies and each copy was accompanied with an affidavit justifying the circulation could not be higher due to the difficulty of finding high-quality cork. The success of this rare edition was published in 1912 and another in the same material.

Qujiote cork, 1909

Did you know ...?

"One of the most curious translations, and in turn we can find polemics that not long ago made the philologist Mexican and U.S. resident, Ilan Stavans . The controversy is coming because the translation of Spanglish, the slang spoken by approximately 25 million U.S. Hispanics Stavans, a professor at the Massachusetts College Amberts, begins his work as follows: "In a small square of the Mancha remenbrearme Which name I lived, not so long exhausted, one of those gentleman Who always have a spear in the rack ... "

Did you know ...?

- José Coll i Vehí in 1874 wrote an essay on proverbs cited in Don Quixote, sorted by topic and glossed. From this I conclude that the sayings were 73 in the first half and 200 in the second and accounted for a quarter of those contained in the Dictionary of the Royal Academy. ---------------------


All these sights and many more will find all those good readers who want the entertaining work entitled: Locos por el Quijote , teacher and writer of documentaries Manuel Serrano Velez.

The work of Don Quixote

The Microchet Hair Extension Dt Louis

the Image Bank Quixote

continues its journey through the virtual paths, and recently the "Images of Don Quixote Bank 1605-1905" , which since 2003 has been photographing different historical prints relating to the work, got the post last March in the Internet space, the not inconsiderable figure of 12,990 prints a total of 400 national and international issues

This image bank draft, thanks to the initiative of the Center for Cervantes de Alcalá de Henares in collaboration with the Ministry Culture of the Community of Madrid and the Public Company famed Don Quixote de la Mancha 2005 , was first put available to Internet users a rich catalog of issues and images of the Ingenious Gentleman and his squire.

No doubt his painstaking work is much appreciated by all those curious and fans of Cervantes's work, as it helps to understand a little better mental conception of the characters and the novel was taken at different times and countries.

In short we have a portal that far to terminate its work, still looking through the shelves of curious editions around the world to photograph and label it so you never forget to pass the trunk.



Edition: 1780, Madrid, The Ingenious Hidalgo Don Quixote de la Mancha (Joaquín Ibarra, at the expense of the Royal English Academy)



------------------------ To enjoy images visit the website:

www.qbi2005.com

For quijoteros products:

www.tiendaquijote.com