Curanto must be one of the most famous meal in southern Chile. Basically consists of seafood and potatoes. On the island of Chiloé is cooked in a very special way: All food is cooked underground. Although my grandparents are chilotes (and the name of this blog is a small tribute to them), i never took part of that experience. For me and my family curanto is prepared in a huge pot in which we put mussels, clams, potatoes, sausage, white wine (enough), onions and garlic chopped into pieces.
Usually put at the bottom of the pot a combination of lemon juice, white wine, garlic and onion. Then placed on top of seafood, then another bit of garlic, onion and wine and sausage, then another layer of seafood. The last potatoes. Cook over low heat for about 45 to 50 minutes.
The result is one of the tastiest plates to try in this part of the planet.
Some months ago I cooked a curanto for a group of French friends. Four ate all my large pot curanto. At the end clapped and sang. For a moment I had the exquisite sensation of being alive.
Curanto
Posted in Seafood
Moby Dick
The whole affair, the secret is about where the story takes you. Which landscape, what adventures and why. What are those words that serve as a potion. Of foolproof seduction.
It is night and pulled on my brand new mattress, entertain me by reading “Moby Dick.” Yes, “Moby Dick”, the masterpiece by Herman Melville.
I climb to his boat. I am a hunter of whales. I sit next to this huge black smoking from the tip of his spear. I’m a dreamer inexperienced. A coward and a pretentious stripped of malice. Crazy. A search of lost horizons. An adventurer. It was getting late, my eyes are closed injected. I remember Moby, a relative of Melville. But I do not know where I have recodrs of that talented musician.
Closure “Moby Dick,” I see you on another morning, i said to the book. While I’m sleeping, can i feel the taste of salt from the ocean and the wind in my face.
A passport to cross the border of the mirror
Life, this strange and indecipherable place where we stayed.
Getting mail from a friend who tells me where he had gone to live with your partner. Shortly after I talk with someone who gives me the news of his separation. But all good: we’ve reinvented me explained. A very nice woman, who does not know in person, write me where I am wondering that if I’m missing. Then I realize that I have no idea where she is or what his face or his voice.
I just started a book by Haruki Murakami (Kafka on the shore “) with the assurance that someone else has just finished his today in a remote corner of the planet. While watching the fire in my fireplace, a complete stranger (to which we must talk a) feeding a bonfire at the foot of the mountains. Death is the prologue to a life that awakens a new light with frightened eyes. A house of cards collapsing talks about all the projects with which we are in debt and we must build. The cool caress of the ocean heat explains the arms of a mother.
We are because we are not seeking any more what we are. But we differ. Forget to begin digesting new memories. We’re not really intended to disappear. Neither the descent into hell. Probably there is no Paradise. Elapsed. We can appreciate the joy, because the texture of the disaster. Learning to laugh, mourn.
We hate because we love. We are short poems. The next page of the book. The letter. Ink. The first gesture of the author. This unusual paradox, but intense shooting-is an invitation to adventure. We have been given a passport to cross the border of the mirror.
Posted in Uncategorized
The Sartorialist
You can express in many ways. Cooking is one. Dress another. And very special indeed.
This site is addictive and at the same time offers you the opportunity to attend a parade of ideas.
The Sartorialist. Delicious.
Scott Schuman is a strange case in the world of fashion. First it went through various channels and respected sales of clothing, until he decided to leave his job and devote himself entirely to his daughters and photography. Of course, his eye, that innate ability to detect where an epic style, it was a great ally in the second of its projects, which finished feeding the family economy. We can infer that Shuman is a successful man.
Started taking photographs in the street. Needless to mention, the blog was there, served on a plate. The sum of the elements was almost a truism.
In 2005 opened a blog that over the years has not differed greatly in their purposes or not in its design: simple, direct and effective. Photographs of the most diverse and unexpected patterns or models, plus some other comment to pass, complete and give life to one of the best blogs in the world of fashion: http://thesartorialist.blogspot.com
Each of his post has been noted, thorough, intelligent and obsessively selected. And the result is addiction so Desvelos by their followers. Once you’ve entered the kingdom of Schuman, you can not leave. Your eyes gaze becomes a captive.
A photograph leads to another, as much as one month to another and one day to the next. Because every 24 hours Scott raises new images of people dressed like you’ve never seen or that you have not just taken the trouble to see.
People, people, youth, adults, seniors, wrapped in fantastic, weird and wonderful fabrics, which in turn fired hundreds, thousands of styles possible are portrayed by the camera of the man of fashion.
Time defined her work on The Sartorialist: “It is a celebration of personal style. Are not always those that I like personally, but I can see great styles in different places. Often I am prepared to take the picture of a detail or a combination I like. As to what makes my blog: I think it is important to distinguish that my blog is dedicated to fashion, not trendy street Although the images are taken mainly there. “
Early in his autobiography published in the blog, and this may help us better understand what The Sartorialist, the photographer and fashion editor says: “I started The Sartorialist simply to share photos of people that I saw on the streets of New York that I thought looked great. When I worked in the fashion industry (15 years), I always felt that there was a disconnect between what I was selling in the showroom and what I was seeing real people (really cool people) wearing in real life.”. Jennie Yabroff few days ago, of “Newsweek”, Schuman included in a wider picture:
“Schuman is part of a growing group of bloggers posting pictures of fashion as worn by real people around the world. (Schuman needn’t be too worried about the competition: he has a monthly page in GQ and two book deals in the works, and last week’s opening of a show of images from his blog drew a line down the block.) Bloggers say their sites (Street Peeper, Last Night’s Party, Fashionista and Stylesight, to name a few) are both creating and responding to interest in street fashion”.
For some days I lose more time watching my humble combinations in the mirror. I dropped by more habitual discover where tenders. I concentrate. Think of ways. I think in colors. And one of the triggers for all this is the certainty that the photographs are inspiring my feverish mind, have emerged in public places like streets, squares and cafes of anywhere in the world. Styles that I have inherited but not on a catwalk but were born in the minds of others like me, like many, feel free to enjoy in their clothing.
Jay, a great chef
One month ago i was whith Jay, a young chef from Korea. Him stayed in my hotel with her wife for a few days and I did not want to lose the opportunity to cook together. That night we went side by side in my little kitchen. I done mine, salmon in white wine, and him a typical plate of Korea. A very familiar food as he explained to me. I remember in part what Jay cook: pieces of pork, onion, served with soy sauce, lots of pepper and some hot sauce and sweet. He put all these elements in a cooking pot and kept them for about 40 minutes. Meanwhile in another pot, cook white rice.
Looking for
http://iml.jou.ufl.edu/projects/STUDENTS/Hwang/home.htm
Finally, the plate served as follows: on the white rice without salt, with nothing at all, the chef put the kind of sweet and spicy sauce. Was a wonderful experience not delayed more than 40 minutes cooking.
My salmon was good enough. But his plate, made us laugh and mourn tears of gold. Its taste and explosive speed spicy texture, achieved a miracle: live life more intensely.
On a cold day: hot soup
www.dreamstime.com: Johnny Lye
On a cold day: chili. Red. Hot. This is simple. Hot water. Add vegetable broth (two). Then chopped onion. Black pepper. Chili. Potatoes. A bit of rice or noodles. Wait 15 to 20 minutes and put a little meat or ham cut thick. Add a whole egg and stir. I enjoy and I cry.
More and more hot
The beginning
I have spent 18 years writting in different newspaper and internet sites. Some of them it were very good years. The most important lesson of all that time was: if you want know something just go to the books. Then you have to work very hard, and one day, like the zen said, the master will come. O maybe not, but you will be waiting anyway, and you will lerning to many different topics. When you want cook something, the first chapter of the story is the book: the grandma´s book.
This is the beginning of a new and delicious meal.
Or you can go to a blog
http://theasiangrandmotherscookbook.wordpress.com
History
http://en.wikipedia.org/wiki/Cookbook
Digital Cookbook
Posted in Thoughts
Big pizza or just cornflour
Twenty years ago: cornflour. The same thing today. But i thinking now in that old years: living in Buenos Aires, studing, eating fast, dreaming, planning the rest of my life. The same thing today!. Okey, now i eat better and i am working very hard. Corrinne Bayle, say: “The more things seem to change, the more they stay the same”. Maybe it is true. Anyway. I am there with my kilo of cornflour. I have tomato sauce, cream and cheese. No more. I make the cornflour with hot water. Then, when is ready put 200 mg of cream and put all in a pizza container. Above of cornflour put tomato sauce and cheese. Put it in an oven, hot. Guau!, say my kid: that is a big pizza, ñam! ñam!. I do not say nothing, just look toward an imaginary sky.
Lunch
Like always, i do not have time. I must to do something fast. Now. Okey, give me five “lomos”: nice and thin pieces of meat. I relish the meat with a little salt and garlic. I heat olive oil in a skillet and put meat. I put in a bowl cream butter and half cup of Oporto and heat this mixture. If you want (i want) cut some potatoes into thin slices and put in boiling water for about 10 minutes. I serve the meat in the dish and put it over the mixture of cream and Oporto. Place the potatoes on the side.
Simple
If you can do it simple, just do it simple. Some times i spend thinking about how to make a good plate of salmon in a short time. I know, the salmon is a very special kind of fish and if you do not have patience you can ruin it. So, here i am: thinking about. An easy way: put on the salmon pepper, garlic and butter. Them then put it in a pan with three tablespoons of olive oil. Then, covers and wait.
In another skillet, you fries with olive slices of onions, garlic, red and green sweet peppers (cut these along as if they were thick thread). While you’re adding pepper, salt and paprika and a little white wine.
Be ready in twenty minutes. The color of the plate es nice and the taste is balanced with a hint of aggressiveness.
Okey, this is another simple way to eat salmon.
