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baking in barilouche

ARGENTINA: BARILOUCHE

Oh, the joy of fresh produce and a kitchen!

Argentina is famous for meat but there is an excellent range of fresh vegetable the like I have not seen for years! Let the cooking begin.

I decide to attempt to beat the locals at their own game...

... by whipping up a bunch of empanadas.

With the pizza, there is no contest at all -- Argentinian pizzas are all but inedible and mine, if I say so myself, are pretty damn good.

{ 7 } Comments

  1. Kurt | March 2, 2014 at 7:52 pm | Permalink

    Mmm…

  2. karin and marten | March 3, 2014 at 12:18 pm | Permalink

    looks way better than my apple pie !!

  3. Trailer Park Cyclist | March 3, 2014 at 11:40 pm | Permalink

    I’m sitting in a creepy motel room downing shots of Jagermeister chased by Ruthless Rye IPA with a chaser of mouthfuls of girl scout cookies (don’t ask) and wishing I was somewhere else. At least I have Ike and Tina on Pandora and Miss Anna in the far and gone…

    tj

  4. anna | March 4, 2014 at 1:02 pm | Permalink

    I’d love to try your apple pie, Karen… I’ll drop by when I make it back to Europe one day.

    I’m sure there’s a story worth telling there, tj…

  5. Silke | March 4, 2014 at 6:28 pm | Permalink

    looks like very good. like your empanadas. Next week I’ll go northwards from Ushuaia across the ruta 40 and the carretera austral … hope we will meet … I will have a look for you

  6. anna | March 4, 2014 at 8:28 pm | Permalink

    Hey, Silke! Great! Hope to see you on the road.

  7. Steve Tober | March 8, 2014 at 3:36 pm | Permalink

    the cheeseless pizza is making me drool over my keyboard
    Where will you get to before winter sets in?

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