Rubber or Souvenirs to get
Is there any particular type of rubber that's good down here that they don't sell in the States? Looking to bring some back, but then I feel like I can find anything online.
Or any souvenirs I can get down here for people back at home? Anything really, special, unique, and inexpensive.
I already have Mate & Dulce de leche on my list.
Oh I didn't know that's what you wanted
[QUOTE=LateNightExcur;430469]Totally agree. Just feel weird going back empty handed including myself. No gifts for friends and family. I haven't done much shopping down here.[/QUOTE]F&F gifts;
These go over well.
1. Those fake bolos that the cowboys use.
2. Coasters with BsAs photos, these are all over the place, they are cheap and people like and use them.
3. Spices for Chimi-Churri (I'm 95% you can get these through customes, I seem to remember that dried spices aren't considered food, but check the web site)
4. Obscure tango CD's.
5. Mate's and Bombillas, I don't know if you're going to be here until next Sunday but there is a couple on Defensa, right by the bench with Mafalda [url]http://goo.gl/maps/au1h2[/url] That do custom ones that are nice. They made me a pair with Steelers logo.
Hope this helps
Buy the prepacked variety Bob.
[QUOTE=AllIWantIsLove; 430484]Where do you find such spices? When I have bought chimi-churri (and I have always been disappointed) I haven't noticed any spices nearby.
Do they include a receipe?
Thanks, Bob[/QUOTE]My preference is Alicante, but you can find as many as 5 or 6 varieties in any decent Argie supermarcado. I prefer the packaged dry spices compared to the premixed as they keep better back in the US. As far as premixed, I really like the hellman's variety myself. Go figure. LOL. Toymann.
Ps. One last chimi tip. If you want good chimi you need to mx it up 4 to 5 days prior to serving. It seems to need a few days to mature to optimal flavor. Don't forget to add oil every day during this process.
That's pretty much it dude.
[QUOTE=AllIWantIsLove; 430526]Thanks TM.
What all do you need to add to the packaged dry spices? From other posts I gather olive oil and vinegar. Anything else?
Thanks, Bob.[/QUOTE]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