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Chile Chile: drinks recipes or "tufts"

Chilean Drinks
or "tufts chilensis"

Queilen Cartel, Chiloé 2009. Photo Manuel Pinto.

Before starting this post, I should clarify that the issue of drinks in general is not my forte, not that I do not take, what are my meals, but between reading and reading I'm finding with data I could not pass and want to share.

time ago, on January 13, 2008 left some notes in the Chilean Cocktail 1. Appetizers in is a brief overview and some indications of several drinks "chilensis" consumed so far: The Vulture, Earthquake, Clery, Burgundy, Pisco Sour, Sour Roto, dripping, raw, cut, Serena Free , Sour Papaya, Mango Sour, Pichuncho, sailed Wine, Chilean Manhattan, and a newer Pericote the Late Harvest Sour. At that time I was reminded by comments that I left out the reply, and strikeouts Colemon milk.

In recent days I crossed other drinks and / or beverages in documents dealing with food in chile, in them explores the flavors and aromas of the most representative dishes of our country and also of sociability generated around food. In these readings repeatedly jumps on the subject of drinks, liqueurs and alcoholic beverages and others without alcohol consumed at different times in our country. And so, here I am sharing some of them.

Tenaún, Chiloé 2009. Photo of Manuel Pinto.

One of the articles, the branch of the social history of food, "used as an information source that contains satirical how and they ate the Chilean 1900, whether of people or the elite. The other publication of a journalist and writer who portrays the customs of people at the time of eating and socializing, snacks, meals and beverages of the present eighth region and some data from a little farther north or south. And of course the ubiquitous (almost my bedtime reading) Notes on the History of Chilean Cuisine.

The first two agree that alcohol consumption was substantial, one with enough humor described in the immediate vicinity of the valley to the resort, on a single block had 7 wells (points of sale of wines and chichas) plus some clandestine bonus. The other poses a problem long as is alcoholism.

seems that the thing comes before ... now there are more regulations for the installation of alcohol outlets, but constantly read and hear the high rate of consumption especially in young people. Since this is an issue worldwide.

Personally, I like to drink a glass of wine, pisco sour or some other concoction, usually with something p'al chew, so my intention is not to condemn anyone for the " intake "of a drink, but rather I have a few drinks consumed over time in Chile, everyone knows your needs.

Mistelas www.manosdelsur.cl / girls / licores.jpg

to date are 17 different types of "drinks" Chileans described in this blog and since the last post of some of them I noticed that almost overnight, to put it in some way, have proliferated occurrence of a series of Chilean bottled cocktails.

first popularized years ago was the pisco sour bottling, there are now several other sour before you necessarily had to prepare at home. On the other hand, in bars and pubs creativity in the preparation of drinks has increased, there have been various competitions to create and present the most varied preparations, have also been growing web sites specializing in wines and demases-or it may be that I now pay more attention to them. Something must also influence the positional attempt to Chile on the map gastronomic, culinary and ethyl world.

I have heard of curiosities, pisco sour with celery, or pepper, basil, honey and ginger and many others. Also the traditional and emerging wineries strive to bring new products, there is an increase in the export of our wines, at the rural level, have become to prepare and disseminate mistelas and homemade liqueurs with old family recipes.

The earthquake in http://www.chile.com/tpl/gallery/index.tpl?id=84424

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Chile Swallows
To not leave you forgotten some of the drinks have been taken in Chile, I comment on a very picturesque the "cache lazy", outlined by Mayor Alfonso, described as a bottle of wine mixed with two beers, that if "should ask with some malice. "

There are others, that I remembered having heard mention read more than one opportunity, "Chuflay", referred to as popular coal mining area, although I also heard from the north of Chile in rural areas, it is the mixture of liquor and bilz (fancy drink) and sometimes with papaya juice or soda pap.

Looking for some pictures to illustrate, I met a Bolivian history that comes from the English Chuflay sure fly "(" Secure Flight "), citing that leaves no hangover. This is because riding the train from La Paz Bolivia to Antofagasta in Chile, the driver went to the dining car and asked for his favorite drink, not having what he was served a drink based on singani (typical Bolivian drink) with gaseous ice and lemon. It must be the inspiration!

is also the "submarine", which is served in a big glass in a pilsner is empty and turns it (with packaging and all) a glass of anise or description by A. Pisco Mayor. This concoction was also on the list of slides in a bartending course that once took, whose recipe was as follows: In a clear glass lager ¾ place and then drop into a glass of those short drink with grenadine, mint, KUMELA (liquor cumin, etc.). (Or any product to suit the client).

is also a poor and non-alcoholic drink called "Huañaco" in food and beverage of chile say, which is made with broth or substance extracted from potato cooking, the roux is added. Ensure that they know, they recommend to be healthy because it "strengthens the body, clears his throat, improves eyesight and varicose veins."

Furthermore Pereira Salas describes and locates the "Guanaco" consumed in winter instead of Chupilca by the Linares area, and their description is in the roux mixture to the broth resulting from the cooking of the head pig. Recently in a posting on a website, I saw that recommended Cauquenes test, indicating that continues to produce and consume.

The Piojera http://www.chile.com/tpl/gallery/index.tpl?id=83871

Another "refresh" recommended, is one that prepared when there was no wine to accompany; of southern origin called "Turkey of flour, prepared with boiling water, sugar and flour toast. They drank, they say, on hot days, when the money is not given for "half duck" or a pint (of wine is it?).

The "Horned flour" reminded me of the "Ulpo" tested in childhood, I turned to who never fails me, Don Eugenio; record that left many preparations. The Ulpo describes as a kind of porridge made with flour or roasted poleada dissolved in water, is eaten. Says that according to the way they prepare the roux, given different names; ulpo, if the mixture is clear and water, "Sanco" if it is a thick stew with fat. "Chupilca" they say in the south, if the mixture is clear, but goes with liquor or wine instead of water or juice of a watermelon and more at the same center is called jesses.

also mentions the "Wren", which comes from the Mapuche, when prepared with hot water or milk and with or without sugar rather thick that on the south and the north they call it "Car".

While we're on the same product as named by area, recalled that the spirit in Chile has been called "Sneak" Guarisnaque "or" Guacucho. "

With spirits also prepared the Gloria or Cordial, drink made of hot, burnt sugar and rum.

punches drinks are also made from a mixture of alcohol such as rum or other alcohol with water, lemon and sugar, which the Mayor called "punch-in-water lowering to snow, it must have served very cold, or the" punch milk "which is similar but change the water for the other ingredients.

Pereira Salas also described the "Eggnog" which was prepared by mixing rum with milk, egg white and sugar. Another is mentioned by him or Candiel Candial, drink made with egg, milk and brandy

One that comes to date is the inevitable "Monkey Tail" of the time Pascuero.

Cola de Mono www.top100.cl/.../uploads/2008/12/colademono.jpg

We always the southern chichas apple and grape the central region of origin or other nortino. There chicha is-new-year's and the girls are old and cooked.

Chicha is a Caribbean name, the English general fermented alcoholic beverage made of maize Andean cultures, also using other products to produce it as a carob bean, molle, cassava and chuñu.

Another traditional drink is the Host, which results from the fermentation of fruit, or spices with sugar and water. Among the best known is the Host of Culen, made with an infusion of its branches which may or may not add brandy and some sugar. And if it culen Eugenio again, with what he calls Lucas, described as a sugary syrup, brandy and culen.

The Mapuche Muday, chicha primarily produced by fermentation of corn seeds or machinery.

The Murtao or Murta, with the fruit of the myrtle and more sugar or syrup alcohol. mistelle.

Other preparations are in my memory are the inevitable malts with egg, or the popular malts with condensed milk, toast or flour with cocoa liquor, the last I knew is a mixture of malt with vanilla ice cream and well stirred or clay.

There's more, the inevitable summer wine with melon and ice cream fanchop well.

I'm sure have been left out of this review several others entanto this is an open list, one day I dive in looking for recipes liquid recipe, its proportions and instructions for preparation.

meantime here's a recipe for homemade Cinzano taught me in the field of region VII Dona Eloisa Barrios years ago and was as follows: 1 liter of spirits, 5 liters of white wine, ½ kg. made sugar syrup, all this together and bottled for the celebration you want.

Earthquake in http://www.chile.com/tpl/gallery/index.tpl?id=83871

If you get to try any of these concoctions, please remember if you drink, do not drive

.

Aerobics Costume 2010

Toledo: Lux


recall some time ago, that the city of Toledo intended to promote the figure of "El Greco" to commemorate the fourth centenary of his death, and one of the events and cultural activities related to the famous painter and the city, we are for next weekend, on 3 and 4 and for 11 and 12 July, a promising show of lights and sounds as we describe the Convening Authority: "intends merge architecture, music, painting, signage and video effects with figurative abstractions present in the imagery in the Cretan artist's work. "


Basically will be a series of projections on some of the Toledo's most emblematic buildings: the Cathedral, Puerta del Sol and others that serve to magnify even more, if possible, the beauty which itself characterizes the English capital.

"Toledo: Lux Greco" will count implementation:
- 180,000 W
lighting - 13 high-power projectors video
- 6,000 m2 of projection
- 50 technicians for operation and maintenance.

Zocodover Square (recreation of the event) --------------


To learn more about what we see:
www.castillalamancha.es
www.turismocastillalamancha.com

My Chemical Romance Skeleton Costume Pajamas

Greco of Toledo Corpus

These days they are being held in Toledo your big party: the Corpus Christi. It is a religious and festive celebration that despite some ups and downs in question to the date of the making, this year, thanks to which also was a holiday in Madrid, the old city streets were flooded with thousands of people who fervently hoped the appearance of beautiful Arfe custody.

Custody is an exquisite piece of jewelry from the early s-XVI made of silver and gold, shaped like a temple with a large tower and reaches a height of over two meters tall and weighing 200 kilos
As
curiosities would highlight: first the complicated assembly work that forced the author to write a manual to disassemble and assemble the custody as it has under its belt, with the not inconsiderable figure of 5,600 pieces and 12,500 bolts, and secondly, is interesting to note that in his tour of the city uses a carriage built in the eighteenth century, by which, through a special mechanism Custody remains vertical always despite the many slopes of the Castilian city.

Pass Safe

Another element that characterizes Toledo these days is the beautiful tapestries and banners that adorn balconies and facades, immersing visitors in times of Toledo and where layers and swords were common on the streets.

Here are some examples of the wonderful historical motifs:









Another
offers every year accompanying the celebration of Corpus Christi is that of his many concerts, among which would highlight the English artist Ana Alcaide , with its ring time has captivated more than a bystander .

Ana Alcaide playing in a yard
Toledo
We can not forget one of the most interesting cultural activities: the X Toledanos Patios Competition, whose protagonists-their patios - open their doors to all those travelers who want to discover these magical places Toledo showing under his belt styles as diverse as the characteristic Moorish or Renaissance Toledo.

Patio n º 29, Calle del Cristo de la Parra, 9 (Convento Santa Isabel)

Patio n º 29,

Patio No. 6, Plaza Amador of Rivers, 2

Patio # 6

Patio No 9, Calle Nuncio Viejo, 9

Patio No 9

Ultimately Toledo and his party big up a sum which excellent results are a reason to approach a historical little wonder that few cities can compete. --------------

For more information:

www.corpuschristitoledo.es

Male Waxing Eyebrows Before And After Pic

Soup for the cold II Chilean

Chilean Soups for Cold II
some of our history.

Carbonada, Ovalle June 2009 Photo Anabella

Continuing the theme of former Chilean soup, you can not stop mention the "reponedor" Caldo de Gallo, which is still possible to find a pair of local government, and whose recipe on Chile.com.Caldo de gallo

soup Another aspect is the stews, soups or broths are made with fish or seafood, onions and sometimes with some potatoes. Some people will also add a little milk or other vegetables or as they said antañote may include "an egg down."

A curiosity that I found, is a preparation made with changle; of reading that s or taste like meat. Describe a sort of soup made of oak sprouts, cauliflower-like, this will add bread crumbs, onions and peppers. The changle is described as edible mushroom whose consumption is boiled in water with onion, salt, fat and generally served with potatoes, Pereira's appointment as usual eighth and ninth regions, ie the south of Chile, so I guess I should come from traditional food products and Mapuche. Actually I found this product in other preparations that comment is irrelevant now that have nothing to do with the soups.

To "finish" soups descriptions found in the History of Chilean Cuisine and coming to us today. Mention some plates consisting of broth with slices of bread, rice, pasta etc. Or whose base is a liquid food and a few slices of bread.

A third version speaks of pasta, mixed with starch or vegetable broth, and finally describe it as giving food to the poor in convents. But no further descriptions about them.

www.cronistas.cl/articulo28.html

Mackenna, with its history of Santiago Salas is quoted by Pereira to tell the Valdivia-known soup or broth Chilean data from 1645 and that its origin would be at the ranch (food) that was given to the garrison of Valdivia. The Viceroy Mancera, witty to save meat shortage of the time in this southern city, sent from Valparaiso the following products or cooking supplies: flour, frangollo (wheat, barley or ground maize), oil, pepper, dried meat and onions over a bowl of quinces, figs and dried oregano Putaendo.

The bushel is a sort of square wooden poruno that even saw use when girl from the south when they sold murra (blackberries), hip or myrtle, is an old measure of weight and volume.

But let us follow the thread of these products sent from Valparaiso Valdivia. The list of supplies shipped, was apparently what was on hand for cooking and are the ones who gave life to the famous-today-Valdivia.

jerky Those who have had sight, know that meat is sun dried and salted, it's pretty hard to sink his teeth as well, so it is recommended that crushing grinding stone (or mortar), even in the north have seen you have first to get wet or wash the excess salt and then roasted in the oven to the coals or in a toaster for bread tin to finish by grinding or crushing in the mortar.

But let the Valdivia, as described in the notes of Don Eugenio, the jerky was easier cook and then the soldiers and chili seasoned with fat, but that the initial preparation, note that Santiago of those times, we were adding "olives, (y) hopscotch sour orange to give it more flavor and more spice as he says.

Valdiviano Another photo journal of Todogar 1992

I recall that the same Don Benjamin, is the one who mentioned that the carbon source: food cooked in broth, which leads diced beef, potatoes, onion, rice, squash and vegetables, is Mendoza and the casserole, stew soup as Pereira Salas, mainly made with poultry, pork or beef, served with rice, chuchoca, potatoes, vegetables served in the cooking broth is derived from the English Rotten Pot.

You forgot to mention the delicious dish of pork with chuchoca, and I suppose in poultry should also include the "turkey" or turkey also chuchoca another classic legacy of the old peasant food.

Casserole with Chuchoca Pava, special Todogar journal Latin American cuisine.

find some recipes for casseroles, post published in March 2008, The rich stew Chilean.

There is plenty more to say about the pots, but I'll leave for another chance, now let's look at a couple of recipes from some soups or Chilean wines quite popular, those that are prepared in modest homes and / or in the field for warm the belly and kill hunger ", which are well useful to remember now that the crisis we are talking about ... who knows, can get us out of any trouble

These preparations do not appear in the regular recipe, some were collected and described by Alfonso Mayor, in a book in which the author made a good summary of what he calls the "natural history of manners and customs of our people at the time of hunger, cold and thirst, "a book that is captured the wit, the wealth and imagination of" our popular Cookery "which has no limits, because as well say every town and every village has retained ( even today) secret formulas that are not on the official prescription and still is a classic in some homes or "chopped" over Chile. Between meals

simple mention bare bone Casserole, which where you can add a little rice and some vegetables that never fails.

To this day the butcher bone sold for pot, buyers usually ask for "the most carnuditos" for the pot. Even to suggest haute cuisine kitchen funds used as a basis for soups or sauces, use beef bones clean chunks or bones and giblets (interior) of chicken, that if in these preparations is the technique used put the bones in a pot and blanch (bring to a boil) from cold water and then wash and cool to extract the "bone sawdust" and replace the bones in a pot, again with cold water and simmer over low heat , cleaning the surface. This would be a way to prepare casserole bare bone to him that he could add as style chili, because it happens faster and cold rice or vegetables that describes Mayor.

pantrucas casserole crazy with fine. Mayor Alfonso
Food and Beverage in Chile.

This is named as the dish of honor that there was a sting in Talcahuano. To me it sounds to rescue the stock from cooking the insane, add pantrucas skinny and maybe some vegetables like onion and fried, maybe a couple of slices of carrot, should not miss "the color" on one of those also Tiririca a couple of pepper and cilantro or parsley garnish. Each could assemble their own version.

As traditional recipes do not account for this type of popular dishes, it is not only an exercise and figure out how to prepare it.

whose nickname was seafood soup soup soup mellincera boyfriends. Preparation is also reviewed by the Mayor, said that she used barnacles. Unfortunately there are more explanations and descriptions of their preparation, but situates in the area such as coal and food "snacks."

pantrucas soup with meat, magazine Todogar 1992.

Pantrucas and Concon for soup. Mayor Alfonso
Food and Beverage in Chile.
pantrucas
The humble, is a dough made with flour, egg and butter.
The dough must be kneaded says conveniently uslereada and then pulled to the pot with boiling water, which is why it is also known as "Drop a pot, served with potatoes and onions.

The Concone:

are also pantrucas mass, but it forms with them a species of "Monkey" guys. Are cooked and served in broth.

Pantrucas
Celinda del Rosario Jeraldo
IV Region, South San Pedro
in rescue and local recipe-Rio Hurtado-

1 kilo white cow bone
¼
kilo of ground beef 1 cup white flour 6 medium potatoes
zanahorias1
2 / 4 kilo of green beans 2 eggs

Seasonings to taste
1 teaspoon butter. Cook

bones in a half hour and a half liter of water, when cooked add the diced vegetables, while vegetables are sewn, the dough is prepared for pantrucas.

pantrucas To make pouring the flour into a bowl with a pinch of salt, butter and a quarter cup of warm water, stir. Knead until smooth and stretched uslero leaving a thin crust, cut into small and keep adding pictures to a picture of the preparation of the bone while it is boiling gently. Apart

is to fry the ground meat with seasonings and, once cooked should add to the preparation, cover and simmer gently for 20 minutes, uncover, add the two eggs, stir and ready to serve.

That soup for now ....