I’ll try to keep my posting about food down to once a week, because I’m sure no one cares about it but me.
The traditional Festive Undersea Mine (Christmas Jamon de Plancheta) was worse than expected. I was assuming it would be chopped-and-formed ham, but it was actually more like bologna. Our Christmas dinner was therefore baloney, smashed potatoes, watermelon, and avocado…you know, the classics.
Leftovers were good, however. Fried baloney, fried smashed potatoes with grated edam, and guasacaca.
Guasacaca1 Venezuelan avocado or 2 Haas avocados 2 white onions 2 green bell peppers garlic half a bunch of cilantro and half a bunch of parsley 2 tbsp red wine vinegar or to taste 1/4 cup olive oil or to taste salt and pepper
Throw everything except the oil in a food processor until it’s a liquid, then add the oil while the processor is running. Taste and adjust the seasoning. Put it in an airtight container and refrigerate for at least an hour. Serve with everything.
We had pizza yesterday at Pizza Piccolo in Centro Commercial Tolon. It’s a little bar and restaurant run by a guy from Merida who is super friendly. The pizza is delicious. I am not a huge fan of American pizza (I can’t stand Papa John’s or Domino’s, can tolerate Pizza Hut, and generally try to find independent pizzerias) with its spongy sugary crust and fake cheese, so keep that in mind. But even Mal said it was delicious.
One thing that surprised me was how good the buffalo cheese tastes on pizza. It melts very well and is like mozarella except creamier. I’ve tried three types of buffalo cheese now (hard yellow, semi-soft white, and soft white) and I have to agree with the Venezuelans that queso de mano, the soft white mozarella-type stuff, is pretty good. (The hard yellow is the NAST). I’ve been making tortellini and putting it on top and it’s great.
Today I’m going to try to make arepas and serve them with it, and also with suero cremoso, which as far as I can tell is whey. I was hoping to be able to use it like buttermilk for baking, but it’s pretty thick so it might be more like sour cream. We shall see!