Wednesday, January 23, 2013

Farewell to Santiago

Heading back to US tonight.  Flight leaves SCL at 22:10.  (Question:  not really a time zone issue.  Why aren't there some day flights?  It's ten hours.  Could leave at 9 am, be in at 7 pm.  That's a lot more civilized than this $%&^! overnight thing, which is awful.  But anyway...)

Had our last lunch with the EYM today, at the "traditional" Chilean restaurant Tip y Tap.  (Check it out).  The EYM and I split an order of crudo, and papas salteados.  Really, really excellent.  The crudo was unusually good, and the papas were outstanding.

You would have to be seriously hungry to eat an entire serving of crudo, that's pure raw ground meat there.  But to split...yum.  Papas salteados are hard to describe.  It's a kind of frying ("jumping," or stir-frying, is the etymology).  But if it is done well it creates a combination of good moist potato with a little crust on the outside.  Definitely not french fries or home fries, but a Peruvian genius move.  Salteado is a fine preparation, generally, but just papas by themselves work well.


Anonymous said...

and you wonder why you get sick and pass out...

Justin Bieber said...

All about Justin Bieber