View Full Version : Mansion cuisine
Here are some of the dishes I have prepared for mansion guests. This is just a sample of some things I can remember:
Paella for thirty people. It was awesome. Ask anyone who was there. Now if I ever do it again, do not tell me you want yours "without clams" or "without chorizo" or without ANYTHING or I will shove it straight up your ass. Anything you don't like, don't eat and shut the fuck up.
Strawberry pancakes.
"Real" hash browns, meaning parboiled the day before, shredded, and sauteed at a fairly high temperature until golden brown.
Lentil stew with pork.
Green chile.
Mustard crusted pork chops.
Cream of mushroom soup.
Grilled ham, turkey, pastrami, and cheese sandwiches with sauteed onions, on French bread.
Marinated chicken breasts, poached, chilled, and sliced, served with a honey-lemon-mustard sauce.
Stir fried beef with water chestnuts, bamboo shoots, artichoke bottoms, and I forget what else.
Today I made a tasty treat out of scraps and leftovers that was like a pork hash. I wasn't fully satisfied with it. It smelled better than it tasted and maybe I put too many jalapenos in it for some people's taste. Then tonight I used the rest of the pork chops, chopped up, in a rice pilaf with shredded cheese melted on top. I don't think it sucked too bad because everyone had seconds.
I also make great omelettes and fritattas. I'd like to make Eggs Benedict some time if the demand is there. I can make any kind of soup and am quite adept at all the classic sauces. Ask Jackson if I can cook 15 or 20 steaks to varying temperatures and have them all come out at the same time, even if he makes me cook outside in the pouring rain.
Hunt 99 gets shit on a shingle.
Greetings everyone,
To DH, 20 steaks is a chip shot.
There's no arguing with his culinary skills.
Thanks,
Jackson
I got the ring, you name the place and time. I love chorizo and clams.
I've always said that if I wanted "Home Cooking" I would stay home. Why somebody would fly 5,000 miles to have home cooking instead of eating out is beyond me. Buenos Aires is one of the best restaurant cities in the world, and in a dozen trips there I've barely scratched the surface. Every time I go I find new and better restaurants. On my last trip I discovered Armbia with the aid of Capt Dave.
Tonight I simmered some chicken breasts and then smothered them with a creamy mushroom sauce, nestled in a bed of rice pilaf. I served it with an Argentinean style salad of shredded carrots, red cabbage, and onions in a light vinagrette.
Tomorrow I will take the broth in which I simmered the chicken breasts and turn it into a soup, or a stew, or a sauce; I haven't decided which.
The mansion guests had ample opportunity and ample resources to go into town to eat, instead. They chose to eat "home cooking." Perhaps they are crazy. But I will say that if I did not know the plates were dirty it would be hard to tell; that's how well my guests cleaned their plates.
And Rosie did most of the dishes, plus cleaned all the counters and the table.
Tomorrow morning I am going to make lobster omelettes with Gruyere cheese and there will be fresh squeezed OJ, and ripe grapes as a garnish. Yum. Or, one could go to La Biela for stale pastries.
EZE_Amante
03-03-06, 11:02
I have been in town for a bit over a month now, and have had the great pleasure of sampling Dickhead's cooking on several occasions. I dined at the mansion last night, again, and to say it was an outstanding meal is simply an understatement. I think that to call the food that Dickhead prepares "home cooking", is something of a misnomer, as I've certainly never had meals at home that come close to being as good as those I've had here at the mansion. While the cuisine has an American flair, it is not what I consider "home cooking". It is always presented well, tastes great, and is accompanied with a decent bottle of wine and good conversation.
Also, this is the only place in town I've been able to eat a real American style breakfast. In my experience, and I'm not a newbie, you can not order hash browns anywhere in the city. If someone knows of such a place, please post the info.
EZE
Also, this is the only place in town I've been able to eat a real American style breakfast. In my experience, and I'm not a newbie, you can not order hash browns anywhere in the city. If someone knows of such a place, please post the info.While the price may flip some of the budget police radar, personally I think the best American style breakfast can be had at the breakfast buffet in the Alvear Palace Hotel. It's 62pesos, and the menu changes, so can't guarantee hash browns all the time, but it's got pretty much what most would call all the options of a nice American style breakfast - various fruit and cereal plate options, scrambled eggs plain or with added items, actual breakfast sausages, bacon, ham, various other offerings that change every now and then, fresh OJ, coffee, all sorts of breads and pastries, etc. Not much different than the breakfast buffet at a nice casino in Vegas, which is to say it's buffet style but it's about as good as a normal individually ordered item.
Daddy Rulz
03-03-06, 18:14
While the price may flip some of the budget police radar, personally I think the best American style breakfast can be had at the breakfast buffet in the Alvear Palace Hotel. It's 62pesos, and the menu changes, so can't guarantee hash browns all the time, but it's got pretty much what most would call all the options of a nice American style breakfast - various fruit and cereal plate options, scrambled eggs plain or with added items, actual breakfast sausages, bacon, ham, various other offerings that change every now and then, fresh OJ, coffee, all sorts of breads and pastries, etc. Not much different than the breakfast buffet at a nice casino in Vegas, which is to say it's buffet style but it's about as good as a normal individually ordered item.Gotta agree with the Doc, the breakfast / brunch at the Alvear is pretty much out of this world. Expensive as hell for BsAs but on par with whatever you could find in the very best hotels anywhere. Plus the time I had it there was very hot chicks doing white glove service. Wouldnt do it everyday but it should be a stop on the culinary trip here.
In my opinion, eggs that come out of a chafing dish (or steam table, or any similar holding device) cannot compare to eggs that go right from the pan on to your plate. It's just not possible to get the same results.
And anyway, what if you want your eggs over medium or poached instead of scrambled?
Two nights ago I made cream of mushroom soup with chicken. Yesterday I fired up the parrilla and did burgers and chorizos, nothing too imaginative but it came out nicely. I have learned to pile the charcoal in a large heap and then spread it out only slightly, leaving a major hot spot in the middle to work with. In general I have wanted the parrilla here to be a lot hotter even when lowered down as close to the coals as possible.
Tonight I made poached salmon (I poached it in diluted chardonay and a little chicken stock) in a tarragon lemon butter, rice pilaf with a light soy drizzle, and a sautee of zucchini, mushrooms, onion, and garlic. A good time was had by all although one of the chicas had the temerity to request dessert. Fortunately my wing man came up with some bread and cheese. In hind sight we had some Granny Smith apples that could have fleshed out the "dessert" but I forgot we had them.
But it rained before we could get in the pool so we had to fuck instead.
Tomorrow I am going to make strawberry pancakes again but this time I am going to fold some strawberry yogurt into the batter, just to see what happens.
Rock Harders
03-08-06, 02:53
Dickhead-
You speak of poached salmon, I am a big seafood fan, especially a fan of buying fresh fish and cooking it myself, where is a good place to buy fish in the capital federal?
Suerte,
Dirk Diggler
Dirk,
DH is going to know alot more about this than I do, but there is a decent place on Rodriguez Pena. I don't know the exact block, but if you are at the Shamrock and walk north (towards Recoleta) within 2 blocks or so you will find 1 block that has a bunch of small "specialty markets". For instance, one for bread, one for cheeses, etc. Most of these places are on the east side of the street, but there is a seafood place on the west side. That's pretty sketchy, but someone will weigh in with better info!
The dog.
PS-I keep meaning to ask about sushi places in town but forget. Clearly, world class sushi places are not to be found here. I am told this is because of the lack of demand, not due to an inability to get the fish here. So far, I have been to a number of sushi places, and though many do well with what they have, they are limited to salmon, at times tuna, and then, not much else. Very sad for sushi maniacs. When I was here in September I checked out a sushi place on Vicente Lopez in Recoleta Village (if you are headed towards Madahos-on the left) Upon my return I see the place is boarded up. A real shame-they were trying to do it right.
Dogg,
I ought to just say RTFF, but I won't because you are a font of good G2 on BsAs. However, if you had used the search function to search for "sushi" and you would find at least three good sushi joints reviewed on this site. Azul Profundo, Dashi, and Renault Museum all have excellent sushi.
"but there is a decent place on Rodriguez Pena. I don't know the exact block,"
Yes, two blocks from Shamrock. Between Las Heras and Vicente Lopez. I think it's called San Francisco Seafood. It's on the even numbered side (same side as Shamrock)
I bought this salmon at the Carrefour on Libertador in Vicente Lopez, which has an excellent fish market, somewhat surprisingly.
Dogg, I ought to just say RTFF, but I won't because you are a font of good G2 on BsAs. However, if you had used the search function to search for "sushi" and you would find at least three good sushi joints reviewed on this site. Azul Profundo, Dashi, and Renault Museum all have excellent sushi.Thanks for the tip Hunt99. I don't know how I missed the sushi threads. BTW, does anybody remember that sushi place on Vicente Lopez I mentioned in my post below? It was on the left walking towards Madahos. Surprisingly enough, I think it was called "Vicente Lopez". When I was there in early September there was a girl tending bar by the nickname of Aleke. I don't remember her given name. Parents from the states and Corrientes, with some greek heritage, among other countries. What a knock out. I was as dissapointed in her absence as I was the shuttering of the restaurant. I intentionally remembered her unusual nickname so I could surprise her with it when I returned. So much for that.
I can't get grits here, and bacon is not the same. Go with hash browns and ham, and it's awesome, but really I was a breakfast cook for years (because I was officiating high school sports and wanted to get off early) and I say without a trace of modesty that I am one of the best egg cooks on the face of the earth.
My waffles are just fine but I don't have a waffle iron. BYOWI. Or, just go with pancakes.
Amantelondres
03-08-06, 21:08
The Gran Bar Danzon in Libertad between Arenales and Juncal is a great bar / restaurant, very buzzy with a great crowd, no WG's but some gorgeous women. They have a Happy Hour and serve some excellent sushi. Go for it!
Check their website at.
www.granbardanzon.com.ar
The Gran Bar Danzon in Libertad between Arenales and Juncal is a great bar / restaurant, very buzzy with a great crowd, no WG's but some gorgeous women. They have a Happy Hour and serve some excellent sushi. Go for it!
Check their website at.
www.granbardanzon.com.arThanks Amantelondres for the info. Between your advise and others today I will have alot of sushi places to try out. Estoy muy contento!
Just to clarify Papa Benito's post: There are no "chicas" (hookers) in this place. At least none that are working.
Yes Danzon is a regular place w/o working girls that I know of anyway. A cool place.
Uglier chicas than USA, Pappy? I've seen many stunners in there although there are often a fair amount of older MILFs. I would not know good sushi from bad but it may be time for another eye exam Pappy.
In 3 years, I have never seen a stunner in there. Few are better than average. The best chicas have always been the chicas with me. Possibly we are on different levels?Maybe. I'm assuming that your chicas are working girls? I would classify maybe 3% of all working girls here as attractive/sexy, versus at least 50% of the young amateurs. In 5 years here I don't recall ever seeing a truly gorgeous working girl, whereas I often see several per minute walking on an average BA street.
Its fairly difficult, for instance, to find a scary, coyote fugly in the amateur population here. However, if you look at platynum.com there are hundreds of them (the vast majority), although many are imports apparently.
Unfortunately that seems to be the case in most countries. As lucrative and socially acceptable as it may be, the good girls don't end up as whoares. Usually the bottom of the barrel. But finding the rare diamond in the rough is part the fun I guess. And even if you end up bottom feeding in Argentina you're still beating most US warhogs.:mad:
I think Danzon is a great place, personally. You really don't go to a place like this for the food, but for the scene. There are plenty of good looking women in this place, IMO. However, this isn't the kind of place that the average short-term monger will want to hang out in.
A year ago I brought two lady friends in with me one evening, and proceeded to make out with them on one of the couches off in the corner. Got myself lots of admiring looks from the guys in the place, and a couple of dirty looks from the women.
Which was probably my intention. Heh heh heh.
To get the thread back on topic, last Sunday I fired up the convection oven and made a good-sized quiche Lorraine, about 2.5 times the size of a pie-sized quiche in the US. I thought it came out pretty well although the next time I think I will get the bacon sliced by the butcher first. The convection oven works well so I will be using it more as the weather cools off.
The quiche and a salad and some munchies got 8 people to where we never even fired up the parrilla. So, last night I cooked six steaks for four people and I am going to use the leftover two in some other dish tomorrow.
I've got enough bacon for another quiche so maybe a Florentine would be in order.
Some were working, some were not. To the contrary, I have found several good girls, working. Usually, their family situations forced them into prostitution. You are confusing. You say only 3% of working girls are attractive / sexy. But, your posts indicate that you sex many. You say 50% of amateurs are attractive / sexy. In an old post of yours, you claim success with 95% of the amateurs that you date. Why would you ever sex working girls with your 95% success ratio with amateur? Possibly, you need working girl guidance-- better clubs, better privados, different internet websites, member recommendations, Roxanne, Capt Dick's tour, etc.I would think, Papa, that Moore's attitude parallels that of many of us: that sometimes you just want a quick roll in the hay and send the girl away, rather than having to play girlfriend games with an amateur. That you might have one doesn't exclude the desire for the other. I also disagree with Moore's percentages on the looks of working girls. Frankly, I don't see much difference between the typical BsAs WG and the typical BsAs girl I see walking on the street. It's all a matter of personal judgment, of course.
Sushi--medium to bad, served warm. Happy Hour = 6 pieces+copa blanco= 17 pesos. Prices up abot 50 per cent in 6 months. A very crowded, AR yuppie bar, smoke filled room, average chicas, at best! Good jazz from 7 to 9pm on Wed+Fri. After work early place from 6-11pm. Very similar to any USA yuppie bar, but uglier chicas.Papa, thanks for the report on Danzon, and the others that followed. I think I got the whole sushi thing started last week when I was bitching about local lack of sushi. Just getting back to you now. I was offline for a few days after my move.
Dog
I cooked the rest of the bife de chorizo with a nice mushroom and red wine sautee, and I also fired up the convection oven and cooked three large slabs of salmon, with a bit of fumet in the bottom of the pan.
I am impressed with myself because the steaks and salmon came out just right even though I only left the swimming pool once during the cooking process. I ate the salmon and not the steaks so I can't say how they were affected by having been frozen. Perfect pink mediums, all three.
Also I served spaghetti in salsa de fileto as a side dish but the chicas STILL bitched about not having any bread. I told them I never serve bread with pasta and then they started scouring the cupboards for crackers.
Thanks to Natalia of Jaz for doing most of the dishes. Also thanks to her for letting me suck on her tits even though I had no intention of paying to fuck her. She has a very good body but the three mansion guests who have fucked her so far are not impressed on a performance basis.
I think the Mansion Chica of the Month is probably my friend Roxana the barber. She gives an entire new meaning to the phrase "getting a little trim."
Those who prefer their fish cooked may enjoy my cooking. Those who like to eat raw fish most likely will not as it shan't be on the menu any time soon.
Papa, thanks for the report on Danzon, and the others that followed. I think I got the whole sushi thing started last week when I was bitching about local lack of sushi. Just getting back to you now. I was offline for a few days after my move.
DogDid you end up at any of the sushi places discussed on the board? Any reports?
Shamed to report no after my moaning, but will. When I do I will be sure to report. See my post earlier today for a great, inexpensive pizza place in Barrio Norte.
Rock Harders
04-07-06, 14:56
Dickhead-
I went today to San Antonio SeaFood (not San Francisco as previously posted) and bought a half kilo of salmon filet to cook for lunch. I was shocked to see that the price was $46 AR / kilo. At a retail fish market in the USA I pay $10 USD / pound, but I have seen it advertised at large fish markets in New Jersey for as low as $3.99/ lb. The only explanation for this is that the USA salmon is farmed (which I know it is) while the salmon for sale here is wild caught. Please fill me in on this, I eat salmon 4 times a week, and I don't want to pay $23AR everytime I want it, especially when I am doing the cooking myself.
Suerte,
Dirk Diggler
The pink / red salmon here is flown in from Chile and thus is pricey. No real way around it. Try merluza.
I don't believe there is any wild salmon available here, at least commonly. Most Chilean salmon is "farmed", probably the best evidence is that the fish are all almost exactly the same size.
The salmon at Carrafour here in Vicente Lopez is cheaper (I haven't checked recently but last time I looked it was about 26 pesos / kilo) and VERY fresh. I was a commercial salmon fisherman for about 15 years, and I'm a little fussy - the fish there have bright red gills (the first thing to go) and the flesh is "springy" and not starting to come off the bones. My guess is they are no more then a few days old at most!
David
28 pesos today at Carrefour, but 32 the last time I looked a few weeks ago.
Hello Dave, Ben.
Dickhead we have never meet but I have heard alot about you.
It's been a while since I have posted but this subject is one I live with.
The Chilean Salmon is most definatley farmed seeing there wild species are protected and are only available for sport fishing with limits.
I was in Punta Arenas the day after I saw you last Dave. I didn't get to fish but I bought alot of salmon (Atlantic) while I was there.
Chile has 3 species they raise and export which are Atlantic, Coho and Salmon Trout (hybred)
Dave, the fish we saw at the market the day shopping was Atlantic which at current is selling at export wholesale levels of $3.35 lb ($7.38 kg. As a fillet trim c skin on.
Dickhead I hope some day to enjoy some of your cooking at the mansion.
Bowdie the fish monger
Today's the first time I can remember cooking three full meals in one day here. Breakfast was home fries with eggs over medium (any other form of fried egg was available too but I was tired of scrambled). Lunch was butterflied, grilled chorizos with cheese on French bread. For dinner I poached chicken breasts in chicken broth, white wine, tarragon and pepper corns. I then used the resulting reduced broth in a sauce with portobello mushrooms, white mushrooms, white wine and cream (well, some cream and some milk) I thickened it with a roux made with 50% butter and 50% oil. I laid the breasts tenderly on a bed of saffron rice (well, mostly tumeric but anyway it was yellow) and lovingly painted them with the sauce.
For those potential guests who may have concerns, I do strive to limit the fat content of my meals. I can cook eggs with very little oil, the grilled French bread was not buttered, and the sauce merely moistened the dinner; it wasn't swimming in it. Also, I attempt to serve nutritionally balanced meals when the meals are planned, which none of these were. I don't cook with a lot of salt, either. I try to have some kind of salad on hand at all times.
For tomorrow, the Captain said something about his famous coconut salmon, or something like that. The beef stroking off that he made for Rosie's birthday was mighty good.
Sunday I think I will make cordon bleu because I want to use the oven again. Then again I might not because I don't like veal, we had chicken tonight, and it's too far to go to get rabbit.
Tomorrow I think I will take the two chicken breasts I poached tonight that we did not eat and which I have cut into strips, and make a stir fry with brocolli and some soy. Heavy on the garlic. That will be lunch. Breakfast will be light but I think I will run the grapefruit through the juicer before I go to bed, if I don't get too drunk.
But if I get lazy lunch could be taking the (cold) chicken strips and dipping them in some of that Gulden's Spicy Brown mustard mixed with a little lemon juice.
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