The fastest way to create enemies in Argentina is to compare barbecue with grill, is the same? No, residents will tell them that their beef through the teeth is not like the beef of their financial platform is nothing in common with our Holy Holy, that they have a cooked point cooked in the form of pure. Khiet Nhat: Only fire, only fire. Grill and meat: It is important that they do everything well.
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On the other hand, it has a step -by -step grill for an accurate grill of Argentina: 1 starts fire, it creates a dry wood on a lot of coal below the left of the grill, a cast iron net adjusted in the direction Different high, if you have (always) problems for lighters? A Argentine will start a number of connection cones, not in Biquetas surrounding the meat (and the representatives are seriously damaged as a sad person) Tools: shovels and scratches: To move pink charcoal 4 x 4 , when the fire and smoke of their first flame were poured under the right location 5. Put the 15 cm grill on the bed comes from the coal waiting on the wings (short coastline) 6 approved 500 g each, seems crazy, but the Argentinians average about 60 kg of meat in a year and On average, the head operates on the right side of 7 the hottest coal to avoid stabbing and smoking that meat (ribs) and Estaña (rock) damage the tropical area to cook meat in Argentina because residents are done well when meat is meat is meat. Good, they say that it is the best way to cook it: low and slow meat sausages (sausages) and Choriz take a long time for its social factors, controlled in a malbec and some bottles.
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/ ham / salami / olive in sticks)))))))))))))))))))))))))))))))))))) )))))))))))))))))))))))))))))))))))))))))))) )))))))))))))))))))))))))))))))))))))))))))) )))))))))))))))))))))))))))))))))))))))))))) ))))))))))))))))))))))))))))))))))))) After that, Achuras (Offalter), input level, Molex, sweet guns on the grill with smoked crispy and often served with a pinch of lemon. You can also transfer from Chinchulinas - Darm - and Kidney - Kidney School (AChuras) 11 Now are Chorizo, Ethics (Blood Sales) and Provoleta (Disks Provolone Cheese) - Finally on the sheet 12 is crisis outside And feel inside, regular rooms, cut them into small pieces and serve them with baguette slices, expanded or sandwich13 as soon as the meat is ready, your boss group should be completed. An Argentina really does not need the one side of the salad to justify its meat consumption (meaning the country where the vegetarian of P) is served through Creole -Salada - tomatoes, salads and onions in Oil vinegar and oil vinegar and oil vinegar and white wine - Cut down the wealth of the perfect meat 14 Chimichurri, surprisingly it is not an element of Argentine tables and if this is the case, this is this is case.
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Certainly, do not shine fresh herbs: it is mainly based on dried orano that may find (more) salt at the dining table, just like spicy sauce, a fresh spice is a lecture in chili Red, tomatoes, onions, onions, onions, onions, onions, onions, onions, onions, onions, onions, onions, lectures, lectures, lectures, oils and vinegar 15 if you did Good, meat should sit around midnight around the middle of the night about midnight. In the order of completion 16, using "one for a flat grill" when you feel, it is not a reflection of its production quality, applauded for kitchen standards, but at the time That is, it is. That is, but you, you are at this time, but she has won it .
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Eyelashes change the content for years, Food journalist Anna to Buenos Aires, put forks in a piece of a solitary planet and promise to return in the spring of 2010. A podcast Michel Thomas from since It was traveling across the country by bus, eating the rest of this cow and writing for square meals, Mr. and Mrs.
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Smith, House, Health of Men, Herren Health, Project Magazine, The Sunday Times and wwwcashcevthcom in Free time Anna tries