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I will not start a flame war, picanha is nice. You can add tira de asado, bife de chorizo, ojo de bife, bife angosto, matambre (also matambre a la pizza), entr
by ankaAr 5y ago
I will not start a flame war, picanha is nice.
You can add tira de asado, bife de chorizo, ojo de bife, bife angosto, matambre (also matambre a la pizza), entraña, vacio, cuadril, chorizo, morcilla, salchicha parrillera, lomo, roast beef (that is very tasty and cheap), chinchulines trenzados, riñones, tripa rellena..
you can add those to your repertory, but picanha is nice too.
- tptacek 5y agoWell played, friend. My counter-troll was deflected. I'm less interested in how Argentina cooks steaks than I am in how they cut them. South American beef butchery is super interesting. I'm in Chicago, and there are a couple butchers here that are really into Brazilian and Argentine cuts. We don't really burn our steaks here, but one very fair knock on American steaks is that they are super boring. Ribeye strip ribeye ribeye filet ribeye "sirloin". Bleh.
- ankaAr 5y agoHEY! im moving to chicago soon, they have really nice butchery shops (and some are argentinians and not too good). I think there is one way to cook for every one that is cooking. And you will find a lot of ways to cook them, some you will like, some you will not. Lets do a hackers barbacue next time there!
- tptacek 5y agoIf you move to Chicago and want to get together to eat meat you will have no trouble getting me to show up.