[QUOTE=SunSeeker;430546]I thought I had a decent price on the airfare I bought end of November until I saw the prices on Monday, $200 LESS! Dangit! LOL,[/QUOTE]489 us$ return fare bue-Rio-bue!
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[QUOTE=SunSeeker;430546]I thought I had a decent price on the airfare I bought end of November until I saw the prices on Monday, $200 LESS! Dangit! LOL,[/QUOTE]489 us$ return fare bue-Rio-bue!
[QUOTE=SunSeeker; 430546]Thanks for the suggestions TL. Still in BA until Friday night, then head to Rio for 8 days.
Haven't checked out San Telmo yet, and may have to check out Recoleta again tomorrow.
I thought I had a decent price on the airfare I bought end of November until I saw the prices on Monday, $200 LESS! Dangit! LOL, [/QUOTE]Royale Something? Or Something Royale? On Lavalle 951 near 9 de Julio is a huge candy and nuts and dried fruits, etc, etc store.
Every kind of Alfajor in Argentina plus booze, etc.
Anyway, in the back they sell "Chimichuri" by the kilo, maybe $48. 00 pesos per dried kilo which would be a lot of Jimmy.
Nuts, and raisins and apricots and chocolate covered everything too.
The hand-made stuff inSan Telmo and Recoleta is ONLY on the weekends.
TL
[QUOTE=Member #3320;430553]489 us$ return fare bue-Rio-bue![/QUOTE]Damn it went up again, it was cheaper on Monday
[QUOTE=Toymann;430537]Prefer balsamic vinegar actually, sometimes some finely chopped black olives, you can experiment but oil and vinegar is all you need. Remember, only half the vinegar if it is American. Hope this helps. Toymann[/QUOTE]Agree balsamic makes the best chimi and would add, use a lighter olive oil. Use virgin but not extra virgin. Also, olive oil doesn't keep well and what I do is normally have two bottles and the older one I use for cooking and the fresher one I use for salad dressings. Like I buy a bottle and when it is half empty I buy another one and then the half empty one becomes the cooking oil bottle. Use the fresh stuff for the chimi. I like to use garlic puree instead of chopped.