Part Seven: Buenos Aires, Argentina

[1 2 3 4 5 6 7 8 9 10 11]   Images below are thumbnails. Click to see a larger version.

Day Twenty-six

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.

The 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. 

Market 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 you.

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.

After 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.

<< Previous page    Next page >>