Marty's Big Adventure

[IWOmusic]

Third Stop - CHILE

A Chile flag and icepick atop a summit in Patagonia

[IWOmusic]

Punta Arenas is the Southernmost city in the world. Seems that the brightly colored roofs have to make up for the rough climate...

[IWOmusic]

SANTIAGO

Santiago is a city that successfully combines the best of old world charm and modern sophistication.

[IWOmusic]

The "moon valley" in Chilean Andes.
At the lower right, you may see that the small black dot there is in fact a human figure…

[IWOmusic]

There are many volcanoes in the Chilean altiplano (where the Andes are at their widest), but it is only when you come to the thermal springs that you really get an impression of the volcanic activity that formed these mountains. El Tatio - geyser.

Atacama desert - the driest place on Earth...it never rains there, ever.

[IWOmusic]

Salto del Laja - waterfall

Church in Chilean Table lands (flat region)

[BBE]

South America is the ancestral birthplace of potatoes and tomatoes, and corn seems to have originated across Central and South America (the exact origin is unknown).

Potatoes:
The birthplace of the "Irish" white potato that we eat today is in the Andean Mountains of South America, at heights of 4,000 to 6,000 feet. The potato was cultivated more than 6,000 years ago near Titicaca Lake, on the border between Perú and Bolivia, where the greatest diversity of wild species can be found. The Aymara Indians developed over two hundred varieties on the Titicaca Plateau at elevations above 10,000 feet. The influence of potatoes extended throughout the Incan culture. Incas counted units of time related to how long it took for a potato to cook to various consistencies. Potatoes were even used to divine the truth and predict weather.
Potatoes have been one of mankind's most important food staples for the past millennium. So, Spanish Conquistadores didn't find the gold and silver they were looking for but they found a much more valuable treasure. Just think about how many people have been saved from hunger and starvation thanks to the amazing potato!
(from "The History and Origin of the Potato", on http://www.cantaremusic.com)


Tomatoes:
Tomatoes have their origin in Peru and were brought to Europe in the 16th century but it is not until 19th century that raw tomatoes were eaten. They were considered poisonous till then.
Although botanically a fruit, they are served and considered as a vegetable. (from http://www.dietobio.com)
Heirloom tomato varieties:


Corn (maize):
Perhaps as early as 1500 BC, maize began to spread widely and rapidly. As it was introduced to new cultures, new uses were developed and new varieties selected to better serve in those preparations. Maize was the staple food, or a major staple, of most the pre-Columbian North American, Mesoamerican, South American, and Caribbean cultures. (from Wikipedia)

3 photos above are from Wikipedia.

Getting hungry now?
Here's a recipe to celebrate these yummy foods, all together in one dish:

BRYANNA’S POTATO, ROASTED CORN, AND BEAN SALAD WITH TOMATOES (from http://veganfeastkitchen.blogspot.com)
Serves 12

4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)
2 c. shelled frozen edamamé (green soybeans), or baby lima beans (or use shelled or frozen baby peas)
4 cups fresh or frozen sweet corn kernels
2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained
NOTE: I only had regular onions, and this process makes the taste much less strong. If you want the onions really raw, use a sweet onion instead.
1/4 c. cider vinegar
Salt and freshly-ground black pepper to taste
1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon)
2 medium ripe, firm tomatoes, diced

CREAMY VINAIGRETTE:
NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.

1 c. COLD vegetarian broth
2 tsp. cornstarch or potato starch
1/3 c. cider vinegar
1 tsp. salt
freshly-ground black pepper
1/2 c. mayonnaise

Cover the potatoes with water and bring to a boil. Cover and simmer until they are tender, but still firm. (OR micro-steam them for 10 minutes.) Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).

Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.

Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. (NOTE: If you use frozen baby peas, just cover them in boiling water and let thaw, then drain.) Fold the beans into the potatoes.

Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.

To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a hand immersion blender (or blend in a blender or food processor).

Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.

Nutrition (per serving; made with my homemade Tofu Mayonnaise):
223.6 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 328.0mg sodium; 1120.5mg potassium; 49.4g carbohydrates; 5.8g fiber; 2.7g sugar; 43.6g net carbs; 7.2g protein; 3.7 points.

[cfbj01]

Thanks for the history lesson/pictures/tour everyone.

[IWOmusic]

Ok, since we are talking about the food...I found something interesting...
Chilean cuisine has both Indian and European influences. The national dish, porotos granados, for instance, has ingredients characteristic of Indian cooking (corn, squash, and beans), with distinctly Spanish contributions (onion and garlic). As may be expected in a country with an extremely long coast, seafood has a prominent role in local culinary preferences. Traditional Chilean seafood includes locos (abalone), machas (razor clams), erizos (large sea urchins), and cochayuyo (seaweed). Another national delicacy is caldillo de congrio, a soup of conger eel, tomatoes, potatoes, onions, herbs, and spices.
I bet Marty will volunteer to try some erizos....

[redjasper]

MMMMMMMMMMMMM-good!! You guys are making me hungry...

Maybe I should bake something
... or order something
... or have a refreshment

[cfbj01]

IWO if that last pic is the erizos

I'm sure they are very tasty though

[IWOmusic]

Sept 12, 2008 9:40:09 GMT -5 cfbj01 said:

IWO if that last pic is the erizos [img src="martycasey.org/emoticons/yuck.gif"]

[/IMG]

I'm sure they are very tasty though

[/quote]
They are...would you like some hot or mild sauce with them?

[cfbj01]

They're all yours IWO - Enjoy

[blueeyz]

Is there a quiz at the end of the 'adventure?' If so...is it multiple choice?

Seriously....thank you for the beautiful pictures and education!!

[IWOmusic]

Sept 12, 2008 18:01:54 GMT -5 blueeyz said:

Is there a quiz at the end of the 'adventure?' If so...is it multiple choice?

Seriously....thank you for the beautiful pictures and education!!

LOL

It feels like some free-style-everything- goes geography project... except no grades....yet

[IWOmusic]

So, before we'll move to another country let's have a drink to toast this unbelievable adventure ....in a true fashion Chilean style!!!
We might contemplate a few choices here...

List of some typical Chilean Drinks.

BIGOTEADO - (Warning: avoid drinking this no matter what state you are in!!!) This 'drink' contains the leftovers of any glasses that happen to be lying around which are then poured into one resulting in combination that test the most harden of stomachs. This is usually given to someone as a joke when they have had so much to drink that they don't realize what they are currently consuming in front of them.

BORGOÑA - Cold red wine with chopped strawberries.

CERVEZA - Beer. (Marty, I think you are safe with this one )

CHICHA - Is sweet fermented wine typically made from apples though sometimes from grapes too. This is typically drunk around the 18th of September for the national day celebrations.

COLA DE MONO - Aguardiente liquor with milk, Cinnamon, coffee and sugar. Typical drink around Christmas time.

FANSCHOP - A glass half filled with tap beer and the other half with fanta.

JOTE - Red wine with Cola.

LECHE CON PLÁTANO - fresh milk blended with banana.

MELON CON VINO - Melon Tuna (a type of Melon) with the top cut off and the seeds taken out with white wine poured inside of it.

MOTE CON HUESILLO - cooked dried peaches and stewed corn served as a drink.

NAVEGADO - heated red wine with slices of orange and sugar.

PIPEÑO - a type of sweet fermented wine (semi-transparent in appearance).

PISCO - Chilean brandy liquor made from distilled grapes. Normally produced in the Valle del Elqui area in the Fourth region. More info here: Pisco

PISCO SOUR - popular Chilean cocktail. Ingredients: pisco, lemon juice and sugar, one egg white, sugar - shaken together.

PISCOLA - pisco with Cola and ice.

PONCHE A LA ROMANA - Champagne with Pineapple ice-cream. Typically served on New Year's eve.

SCHOP - Tap beer (sometimes written with 2 P's as in Schopp)

TERREMOTO - Pipeño (see above) con pineapple ice-cream served in a one-litre glass. Terremoto literally translates as 'Earthquake' since you are left with the ground (and legs) feeling very shaky. The next round usually contains the same drink though only in glass that holds half a liter. This is called a Replica or 'aftershock'.

VAINA - sweet cocktail drink. Ingredients: port wine and sugar - shaken together and after serving, sprinkled with cinnamon.

VINO BLANCO - white wine.

VINO TINTO - red wine.

Interesting Fact

Chilean Red Wine - Carmenere

The Carmenere grape variety was once heavily planted in the Bordeaux region of France. Nowadays, it is almost impossible to find Carmenere in Bordeaux as a Phylloxera plague in 1867 nearly destroyed all the vineyards of Europe. Fortunately, this grape variety was imported into Chile in 1850, so it wasn't wiped out when the plague attacked. Until recent times, wine lovers had forgotten that Carmenere had survived in Chile. It was often mistaken for and sold as Merlot before its true identity was rediscovered.

Salute Amigos!

My choice....terremoto (a drinkable earthquake) [img src="martycasey.org/emoticons/headbang.gif"][/IMG]

...or you can order a smaller version, Temblor (aftershock)

[IWOmusic]

Fourth Stop - ARGENTINA

[IWOmusic]

BUENOS AIRES

[IWOmusic]

OPERA HOUSE

BRIGHTLY PAINTED HOUSES IN LA BOCA

[IWOmusic]

MY FAVORITE ARE ALWAYS STREET SHOTS WITH PEOPLE

Bueons serious chess on vibrant stairs

Tango dancers



Almost tango dancers



Street musicians



Street vendor selling hot peanuts



Street chefs



Rush hour