About two months ago I took a weekend trip to an area called Tigre, with a group from my program. It’s a beautiful Argentine get-away on a muddy river (darkened by sediment, not pollution). The area seems mostly inhabited by vacationers and those who run businesses for vacationers, and is known for a fruit fair.
Right about now, in full summer, the area would be at it’s best, I think, because it will be warm enough to swim and the flowers will be more in bloom. As it was, it was a great place; we pedal boated and kayaked, walked around the woods, and played Scrabble in Spanish.
Our program organized the hotel, and as we looked around at the 2 person luxury cabins in the woods we’d been assigned to, we realized we’d been placed into a honey moon suite. It even came with a sexy music CD and beds that slide together.
While made a few more small steps of food tasting in the name of one large step for foodiekind. Some of the more intriguing elements were cow kidneys, a new type of blood sausage, cow gullet, and cow intestine. The blood sausage was lumpier and less intense than what I’d been given at my first homestay; I rate this an improvement. I couldn’t finish the kidneys, thanks to their overpowering flavor. The intestine itself had no offensive taste, and was overcooked to be very chewy. Victory went to the gullet, which I really just remember as being kind of soft.
I also came to realize that in regards to alfajores, the maicena kind is where it’s at. These are more likely to have a thicker dulce de leche filling, instead of a token coating, and the dense cookies of these don’t taste artificial, unlike the average kiosko alfajore.
If I remember correctly, the dark one is blood sausage, and the kidney is speared on the fork.
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