"much boiling pot, loses flavor."
Kitchen iron-coated brick. 2010. Photo Anabella.
Chilean This old saying is maybe a good way to begin to share my recent experiences around
Who does not know that overcooked food loses its values?
The last month and both 've had between Santiago and other rural towns within Cauquenes Chillan, doing a couple of "technical stop" for a JJVV of Rancagua. Why? In all cases it was training workshops.
Most of these workshops have been with people living in rural villages within and Cauquenes Chillán, people left their homes uninhabitable due to the earthquake in late February and have received support from
is not the case here dwell on the subject (although there are sick to tell about what has been relevant support, the way it was carried out )-I want here, is to share thoughts, findings and aspects of everyday life in these places and their people, in relation to products and local foods.
Warming sopaipillas on fire. 2010. Photo Anabella. 
old burner. Market Cauquenes 2010. Photo Anabella.
This "equipment" they have received a number of families for cooking, is quite peculiar characteristics as it adapts to local customs and possibilities; -especially given the current conditions. From what I'm talking about is a small oven efficient in the use of wood, and that just "a chip" can bake a kilo of bread (and all kinds of foods are usually prepared baked), once to continue farming practices and customs of kneading and baking bread daily.
Cooker in soil. 2010. Photo Anabella.
With the old traditional clay ovens, iron and "jar", the consumption of fuelwood is much higher, as well as pollution and depredation of the resource. Here with these artifacts calls "alternative technologies" is that respecting the traditions and possibilities, to use as little wood as possible to pollute less, improve conditions under which food is prepared.
pot furnace. 2010. Photo Anabella.
The other device also low fuel consumption makes up for the lack of a kitchen, because on one hand has a small "burner and the other a" kitchen witch " .
To cook simply put the pot on the fire and boil the contents only for five minutes and then cover the pot and bring it to the "kitchen witch-known in other parts of Latin America "as" hot boxes. "
efficient furnaces and stoves and kitchen witch 2010. Photo Anabella.
This experience has involved meeting with groups of people in different locations, with ell @ s talk about what their food, they grow or consume products, how prepare, what to eat in winter and summer at each location, etc.. To cope with this basic information, indicate how to prepare their food using these devices of the so-called alternative technologies. "
Kitchen Witch and hob, ONN design. 2010. Anabella Photo
burner and "kitchen witch", here is cooked without fire leeento constant so the pot does not boil the whole time so no flavor is lost or the "nutritional values." Solving the "problem" described in the old saying "much boiling pot, loses flavor. "
I must confess that the experience was intense, well-traveled and extremely interesting, "hoping to have contributed something. For my part I have learned a lot at this time about the peasant food of this area (my adventures are on the inside, I have not come ashore yet.)
This is not the place to share the stories I heard about the disaster and as little by little emerging into a life more normal. " As this space is about Chilean food, I can not express my horror when l @ s heard stories about the power of old, which is eating now and how they have gradually been leaving to make such preparations , have been lost as traditions and customs; even as waste products that remain on hand, and not consumed.
There's a "common knowledge" in danger of extinction, part of our heritage "immaterial" and our identity is lost in the nebula, much longer one is in memory of l @ s seniors in various communities. Fortunately can still find "traces", talking to some individuals or through certain foods (but these preparations are hardly recognized in any cookbook) other hand there are also several related festivities also meals, and proverbs are expressions of popular knowledge, as Oreste Plath "proverbial phrases are authentically Chilean are the translation of the lore, the essence of the socialization of common sense "and many proverbs are based on food and domestic products.
"the Chilean More beans!"
Cauquenes Way, 2010. Photo Anabella.
In recent weeks, having resumed travel extensively, but not this time by train car to reach every corner where I go. I returned to find many products and preparations, and many men and women who share the theme of Chilean foods-those of the house, not the recipe books, which is eaten daily by our fields and cities.
I have collected a huge amount of information: data, recipes, product photos, lists of foods that are consumed at present by those places, even I have done a "find" something only be prepared in one location, something that had no reference to that day.
There is so much to order, thinking and sharing that overwhelms me not having the time to do it now. So while both try to go slowly ordering information, reflect and put on record to share all this learning. Now what I described above and now a couple of pictures of some of the preparations that have been seen.
Noodles and free-range eggs, fried. 2010. Anabella picture.
pasta with sauce and fried eggs, common in the family menu, strong, fast, punch and nutritional distress. calls attention to a city dweller as an intense color and flavor of these eggs in the field. From hens fed naturally, to the former, no industrial foods that alter your taste buds and pale. The most common variant of this preparation as a pinch punch, rice with egg prepared in thousands of Chilean households.
chuchoca Potatoes. 2010. Photo Anabella.
chuchoca Potatoes, color and sausage, in this not smoked. This was ages since I saw or tasted. Blunt, tasty, especially the chuchoca fine not freshly ground, I am unable to convey the feeling and taste, I can only say that it is a true delight.
Why is it that this is not a dish on the menus of local Chilean food?, If it is something that is consumed in various regions of Chile.
Casserole winter setting. 2010. Photo Anabella.
The inevitable pot, the beef and the products on the day. Summer usually takes corn, green beans or whatever is at hand, the photo was with chuchoca, but sometimes is replaced by rice, fideitos, locro (cracked wheat) and wheat in this area pounded by some places nortino.
also are prepared chicken casseroles, chicken, turkey, I even commented that duck or goose, pork, lamb and goat from the north with what you have more on hand.
ribs and mashed potatoes. Cauquenes 2010. Photo Anabella.
The inevitable pork ribs with mashed juice could have been chicken juice in general can be any meat or mashed as they have at hand ( lamb, rabbit, pork, poultry).
rib roast. Chillán 2010. Photo Anabella.
Another classic, baked pork ribs with rice, in this case was not spicy or smoked are the other ways you can find. This preparation also usually with meat or any kind of baked or grilled, with rice. Geez you eat rice in this country, if they seem Oriental. It should be easy to do so fast, it is also inexpensive and filling.
mud shrimp or plain. Photo Anabella. Cauquenes 2010.
This dish if it is "a jewel", absolutely in season and of this area are "plain shrimp or mud, they wash well, very well and then cook them in abundant boiling water and as I told the lady that prepared "dressings" I had to ask this brief them with the seasonings.
She took it for granted that I was clear what they were, but no, I had no idea. She prepared with some salt, lots of garlic and plenty of pepper. Although I have heard that other people put some white wine or other seasonings. Hitherto known only from books and descriptions of Mayor Alfonso "Chile Food and Drink. Also a blogger who made me want to test whether or yes, you can see why at: http://www.isidoradiaz.bligoo.com/tag/arauco. Vega shrimp differ greatly in flavor of Rio's Limarí.
fried fish and chips. Chillán 2010. Photo Anabella.
This me seems is the way to eat fish more than the taste of Chilean fish and chips, this is in almost all. If even in remote inland towns to the coast, passing trucks sold fish. In this area I also talked a lot about the mountains in the oven with butter.
And finally something very handy, at any time to "kill hunger" or "gut fill" some delicious scrambled eggs, served with homemade bread or tortilla (or at) coals and a tea or mate with some herbs (mint, pennyroyal, etc..).
field scrambled eggs and bread. Anabella Photo 2010 So far we got the momentum and more time ... for now; recipes below. This is a kind of introduction to all the other things I want to put into writing. I think a good way to start my bicentennial celebration.
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End Part Chillán and Cauquenes. 08/07/1909 2010.
