sarab

I enjoy the show "Dulces tentaciones" with the nun...I wish she were my abuelita She has lots of great dessert recipies too. Does anyone else ever watch that show?

mvictoria

Of course I do! I became a "fan" of hers when I was pregnant - I used to watch El Gourmet channel all day long those days!
La Hermana Bernarda (that's her name) has a couple of books published, I copied her recipe for "Chucrut" which is really easy to make, and it's now one of our favourite meals at home :-)

emilyb

Thanks mvictoria and sara, ill have to keep my eyes peeled for these programs. i do sometimes watch one girl on gourmet but I cannot remember her name. (she is not a nun though ). She has been in England though for the past few weeks doing shows on the food and cooking there, so it doesnt help my cause! do you know her name?

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Emily B

emilyb

While we are on the subject, does anyone have any advice on how I can get the breadcrumbs to stick to my milanesa? It seems as soon as I cut into the milanesa, the bread falls off. Any suggestions?

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Emily B

Hebe

I am not an good cook, but I use a little mayonaise or eggs
.

Hope it heldps

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"To him whose elastic and vigorous thought keeps pace with the sun, the day is a perpetual morning". Henry David Thrreau"

Gabriel

Well, I'm not much of a cook either, but back in Canada I used to cook spaghetti with shrimps. It isn't much of an Argentinian dish... sounds more like Italian food meets Spanish, but it was not bad at all! Perhaps you could have them with mate and make a proper international messy dish.

emilyb

Hahahah, well, thanks for the input gabriel!

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Emily B

analaura

you dip the meat in the eggs (some people also mix the eggs with some milk, it makes the ´milanesas´ not that soft) and then into the bread...

mvictoria

Hi Emily, her name is Narda Lepes, I was just talking about her at work the other day, saying how lucky she was that though her job she got to go places and try so many different meals.
I've never been to England and it's one place I definitely wanna visit someday. In the meantime, I've got good old Narda...

Also I'd like to thank AnaLaura, I didn't know you could mix eggs and milk to make milanesas. Great tip!

Mayte

Hi;
I need Locro recipe in English.
I find it difficult to find real equivalents of:

tripa gorda: I read it could be fat tripe (?) Chitterlings son chinchulines.
Maíz blanco? Corn es el grano de maíz del choclo, maize el grano seco?
White maize?

pechito de cerdo?
Cuerito?
falda?

Sería mejor conseguir directamente la receta, no?

Gracias
mayte