tag:blogger.com,1999:blog-4815369823036697.post8834773413567122424..comments2023-09-30T09:07:27.339-07:00Comments on Cookbook Immersion Project: See? I Told You She Had Long TitlesEihttp://www.blogger.com/profile/06002642692299774106noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4815369823036697.post-64834917995729722392011-07-14T06:46:33.951-07:002011-07-14T06:46:33.951-07:00I need to find an Argentinian steakhouse. Ha--fat ...I need to find an Argentinian steakhouse. Ha--fat chance here in the booming metropolis of Corpus Christi. What you describe sounds much more delicious, Stacy. I'm glad to know that this was just a crappy recipe.Eihttps://www.blogger.com/profile/06002642692299774106noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-72941304784518481622011-07-14T06:33:26.389-07:002011-07-14T06:33:26.389-07:00Oh dear. Well...I guess she can't win them al...Oh dear. Well...I guess she can't win them all?Jocie's Momhttps://www.blogger.com/profile/17228058131163517696noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-84261942730728341762011-07-14T05:04:39.090-07:002011-07-14T05:04:39.090-07:00Plus if she called for processing this in a food p...Plus if she called for processing this in a food processor longer than 2 pulses that is not Chimichurri either- it needs to be chopped roughly, then mixed very gently- it is not a blended sauce like basil pesto. I suspect she ruined the recipe with too much red wine vinegar and too much processing. Don't curse the Chimichurri because if you had it in a proper Argentinian steakhouse you would be asking for more! tsk, tsk Giada!Anonymoushttps://www.blogger.com/profile/15858117659725253544noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-27362648319657240662011-07-14T04:59:17.411-07:002011-07-14T04:59:17.411-07:00This post makes me sad. Chimichurra is supposed to...This post makes me sad. Chimichurra is supposed to taste like a rough parsley pesto, not a vinagrette! It is a fantastic, addictive condiment and I highly recommend you try making it from an authentic Argentian recipe. First off, I would say a cup of olive oil is going to make a whopping amount of chimichurri- I would only use a recipe that calls for 1/2 cup. I would also steep a bit or red pepper and paprika and salt in the oil. the chopped garlic can be very slightly warmed in this oil mix too, in the microwave, low, for just a minute. The key to the great taste is the flavor mix of the garlic and oil and pepper. A couple TBs mild white vinegar, or better mix in lime/lemon juice added to taste only, just to give it a bit of pungency.Chopped Flat leaf Parsley is added last-then the whole thing should rest overnight to mix flavors.Anonymoushttps://www.blogger.com/profile/15858117659725253544noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-14825415177636012322011-07-13T23:41:10.514-07:002011-07-13T23:41:10.514-07:00Hmm...you know a dish is bad when bacon can't ...Hmm...you know a dish is bad when bacon can't salvage it. Kudos for trying though.Anonymousnoreply@blogger.com