Part Seven: Buenos Aires, Argentina
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below are thumbnails. Click to see a larger version.
Since arriving in Argentina and staying in my freezing cold room,
I have developed a chest cold. I suspect all the cigarette smoke
has something to do with it. This is not a good time to be indisposed,
with so many classes and cookery to attend to. Daksakanya suggested
a very powerful cure - a tea made from lotus root. There is an established
Japanese community here in Buenos Aires in the Escobar area,
and Daksa bought some fresh root and instructed one of the ladies
in the kitchen to make a tea of it every night and every morning.
very mild tasting and light pink-coloured infusion is made from
just a couple of the curious slices with holes, as illustrated above,
and it acts to draw and expel mucous from the lungs. It is working
gradually, and I highly recommend it. Apparently, powdered root
works well too. Despite my poor health, the show must go on! After
breakfast we went to the big central markets and started purchasing
ingredients for the big night. A friend of Daksa's (the one smiling
at the camera) works in the markets, so he was able to take us to
the best suppliers.
shopping is an exciting event for me, especially when I see some
new produce. We have estimated - or I think the term is "guess-timated"
- about 500 to 1000 eaters on the night. Unfortunately, no-one can
be sure just how many people will come, which does make it a bit
hard to calculate quantities.
I had actually never seen such large white
eggplants before, only the small Thai ones back in Australia.
Even though they are not on the menu, I thought I'd show them to
Saw lots of cherry tomatoes in crates. Actually I think these ones
were called grape tomatoes - there is a difference. I am used to
seeing them in little plastic punnets. I sampled a few - they tasted
very sweet. The basil is expensive, but we did need some
for the calzone, it's a vital ingredient, so I was looking
for the freshest and most aromatic.
returning from the market, we took a very late lunch at Govinda,
some pizza if I recall - the Argentines do Italian cooking very
well. Then I conducted a telephone interview with Daniel Flores
from "Diario la Nacion", a big local newspaper.
The telephones have been 'running hot' for days, so it augers well
for a well-publicised, and we hope a well-attended event. We have
a few more things to buy tomorrow morning, then the very serious
cooking begins. Better have an early night.
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