Yes, I've found God and he lives in Argentina. This is the anti-India capital of the world, where all things edible are a direct decendent of the oh-so-holy ungulate, the Cow.
The most popular edibles here are beef and sweets, and I don't like sweets. Any cut of beef you want--called bife in Argentinaa--can be found and from all I've had the pleasure of experiencing, everything is fantastic (No, I've not tried the Rocky Mountain, or Andean, Oysters yet). In general, I'm not particularly beef crazy. I love a good burger, will gorge on some braised beef and have made it my life goal to eat a steak for free at one of those brilliant eat-a-40oz.-steak-in-one-hour-with-10-sides-and-get-it-free establishments, but sans those universal loves, I prefer little baby sheep and pigs.
That might not be true much longer as I'm sure you've gleaned from the fact that every post revolves around beef. The beef here has a certain gamey quality, a biproduct (I'm guessing, someone can help verify this while bored at work) of the Argentine Gaucho method of ranching, which entails allowing the cows to roam free amongst the plains eating grass at their own pace. Shockingly enough, this seems to lead to some tasty beef, anything from steak and ribs to morcilla and chorizo (which is sausage and tends to be predominantly beef here, whereas in the States pork seems to be our main sausage component, sans perhaps the devilishly healthy Trader Joe's).
Anyhow, here is a short series of photos depicting my journey through this beef mecca, one in which I've come around to the more antiquated ideas of religion, such as: Polygamy (more than one cut of beef on my plate at a time), the Eucharest (Morcilla, or blood sausage is amazing, especially with bread, which is simply called Morcipan), Tithing (alright, not so true, but the standard tip, or propina, in Argentina is 10%) and Crucification (you'll have to see the picture).
Polygamy: From the grill to my plate.
The Eucharest: I think blood sausage speaks for itself. 
Crucifixation: perhaps a bit too far with the analogy, not to mention I think these are pigs.
Bife de Costilla: Beef ribs, admittedly enjoyable, but I'll take Texas BBQ pork ribs any day of the week.
Bife de Chorizo: Jugos = juicy = medium rare = heavenBonus Material: Chicken
Argentinian kids just don't know how luck they are, asking for chicken instead of Bife de Chorizo?
Me singlehandedly keeping the chicken business alive: a bakers dozen chicken hearts.
Argentinian kids just don't know how luck they are, asking for chicken instead of Bife de Chorizo?
Me singlehandedly keeping the chicken business alive: a bakers dozen chicken hearts.
That's beef-tastic! How stoked that you and Gordo can share experiences of eating Barf.
ReplyDeleteI am really intersted to see the percentage of pictures of you comsuming a beef product vs all other pics. I would put my money on the beef side as a majority...
ReplyDeletewhere do I sign up?
ReplyDeleteWhat is Beth eating this whole time?
ReplyDeleteJason says he wishes penne. But because of comments like that and his well-referenced sweat problem, I sticking to the vegetables they have here (mostly bell peppers, potatoes, frozen spinach, squash), eggs, and other pasta options.
ReplyDeleteYou're cracking me up with that last comment. Both Jason's response and your retort.
ReplyDeletethere's a difference between the barf i eat and the "barf" beth eats. hers is fake, processed, and unhealthier - just look at that unappetizing picture. mine is natural, fresh-out-the-mouth barf.
ReplyDelete