When you think of Argentina two things come to mind…Steak and Wine. However, we (Sophie and Lydia) bith feel a large part of Argentinian culture has been forgotten, and we are here to rectify this tragic error. The beauty of Dulce de Leche has to be experienced to be believed, but we are here to pass on this joy to the masses, via the wonderful medium of the world wide web.
While in Argentina, the four of us feel we have been responsible for the death of about 20 cows, and provided the annual income for at least 2 wineries, each. Every meal now permits us to sample and judge some of Argentina’s finest wines and cow as true experts. Our personal favourite is a nice glass of Cabernet Sauvignon, accompanied by a large slab of cow buttock, cooked to perfection (very rare, possibly still alive) obviously;the Argentinians have a reputation to uphold! Followed by (more a personal preferance of mine (Lydia)) a sachet of Dulce de Leche, theived from Hostal Inn!
Let us explan this wonderous phenomonon (sp -3. see me). Dulce de Leche is effectively boiled condensed milk, to a beautiful state, somewhere between caramel and fudge. it is a common breakfast condement amongst the locals, and forms a major part of most sweets found on your standard Argentine menu. Our theory of this incredible abundance of sweet ambrosia is due to the immense stock of cows required to feed such a carniverous nation, who must while their bovine days away, lactating till their hearts content, hence producing a mass surplus of dairy, which must be consumed, lest a major economic crisis ensues; supply and demand, aren’t you proud Daddy!
Excuse us now, as we depart for our last supper in BA, guess what……..
