The Peruvian is more spiced and varied than ours, which is more traditional and derived from Spanish cuisine...yet I bet our hot-dogs will please even the inventors...
https://www.google.cl/search?q=hot+...sI4rQ9ATyjIGwAg&ved=0CEIQsAQ&biw=1280&bih=845
Yes, when I was in Lima, I was very surprised at the various hot dogs and sausages that could be found in the market, plus the difference in taste. They were quite good! In fact, my first meal shared with my wife was at a hot dog stand inside the market in Lima. Good times!
I am glad to make you bring back memories
It was very shocking to know that people eat only bred-and-sausage...here, nobody would eat it with at least a pound of avocado paste, he, he.
Bit of a shame.
Even with the classic Franc-Comtoise and Savoy, one needs a steady hand with that stuff, imo.
(for the audience : Alpage merely means it's from mountain grazed, both French and Swiss side. There's also a Swiss cheese brand called d'Alpage, bit of a stinker. In France, Beaufort/Comté types and Emmentaler are dirt cheap, btw. But the Swiss still have the lead, at a cost)
It has just occurred to me the reason why they won't touch the cheese. Once it has been cut open everybody at the shop would get the **** out ASAP. Massive stampede, I can imagine. It would be like opening Pandora's box. Haha I'm being very nasty with that cheese - a sort of revenge.
About cheese, I now remind that from time to time I receive as a gift fresh cheese from rural sites. Once I was asked by family members to get rid of the odor: I wrapped the cheese in alu sheet and conceiled it inside a drawer and forgot it for a couple of months...when it was evident that something was going on we searched for the cause...and found a beautiful camembert-like cheese. 
Next time I received country cheese, confident about my newly acquired cheese producing skills, I repeated the treatment and ended with...a good and tasty casu marzu
Experiment, guys! Just like you do for audio...
we searched for the cause...and found a beautiful camembert-like cheese. Next time I received country cheese, confident about my newly acquired cheese producing skills, I repeated the treatment and ended with...a good and tasty casu marzu
Experiment, guys! Just like you do for audio...
Seems to be quite a bit of confusion across the web. Formaggio carries a farmhouse Swiss one (only three wheels this year) noting slight funkiness. They even say you can use it in your fondu, but at $35/lb that seems a bit much.
I am glad to make you bring back memories
It was very shocking to know that people eat only bred-and-sausage...here, nobody would eat it with at least a pound of avocado paste, he, he.
Yes, that was a very nice surprise in the markets of Lima! I couldn't get over the varieties of avocado there, or as it's known in the region as 'palta'.
Ouch, for that kind of money, one would expect a Gruyère with a letter of recommendation.
(Huron ave, nice shop, watched the video)
This is when food is like crack! (not that I would know...
)This weekend for my daughter's graduation party, I threw some tomatoes and peppers on the oak fire and the wife whipped up some salsa for our guests (about 50) using the roasted veggies. We must have gone through a few gallons of the stuff. They put it on just about everything they could, excluding the cake. wow
Think I rather stick Swiss cheese up my nose, than to inhale it's burning fumes, if you forgive me for saying.
(not that I know how to base a ball of Alpage)
The clientele can be quite amusing, yankees (the New England type) can be very frugal, (plenty of sensible shoes, ill fitting home made sweaters, and frumpy floor length dresses) but buy white truffles in season at $275/oz.
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My son would agree, he buys a whole pig every year and some ends up smoked.
In Texas, you just have to buy a dedicated smoker. I also have a Weber that I've used to smoke some meats, including ribs, but that could get me in trouble with the local BBQ authorities here, so I'm looking at adding a true smoker soon.
What wood do you use? In these parts, we use post oak.