THE DOOR TO ECUADOR.

 

 

Mexican cooking for Gringos & some other delights

p  r  e  s  e  n  t  s   :

 

THE DOOR TO ECUADOR.

 
F  o o d .

For those on a budget, the best way to stretch your money is to take advantage of set plate meals, an Ecuadorian institution in many restaurants. Lunches (almuerzos) and dinners (meriendas) usually give you a soup, main course (including meat), and dessert for around USD 1.00. Vegetarian versions are often available upon request.

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At only pennies per bite, bakeries offer a delicious range of breads, sweet pastries, and savory snacks, such as empanadas (hot, crispy meat or cheese-filled pastries) and llapingachos (potato and cheese pancakes). Dishes sold in the street are also quite cheap, but hygiene is often questionable, and you may quickly surpass your intestinal limits. A good rule to follow is the “locals rule” — if the place is frequented by many locals, the food probably merits joining the crowd.

The regular diet of rice, potatoes, and meat (beef and chicken everywhere, ) is complimented by another national culinary institution, aji (hot sauce). Most Ecuadorian restaurants and homes have their own version of aji, each with its own intensity of “picante” (a word derived from the verb to bite or to sting), so sample a bit before smothering your food! If you don’t see a little bowl of aji on your table, just ask they´ve surely got it. In addition to aji, basic dishes are usually accompanied by the proverbial rice, small salad, and potatoes or patacones (squashed, fried green bananas). On the coast and in the Amazon, potatoes are often supplemented or replaced by menestra (beans or lentils) or yuca.

Soups are without doubt Ecuador’s specialty. Most lunches and dinners are accompanied by a savory soup as the first course. Chupe de pescado, a fish and vegetable soup with coastal origins, is becoming popular throughout the country. Those ready to throw their inhibitions completely to the wind should dip their spoon into caldo de pata, a broth containing chunks of boiled cow hooves, considered a delicacy by locals and believed by hopeful men to increase ” Courage “.

If you find yourself hankering for a familiar brand burger, burrito, or pizza, don’t panic — the major cities feature (for better or worse) the omnipresent American fast food chains, such as Pizza Hut, Taco Bell, and Burger King. And yes, that most multi of multinationals has finally arrived in Ecuador — the Golden Arches first appeared on Quito’s horizon lately, and the line for a Big Mac still extends out the door.

Seafood is popular and plentiful throughout Ecuador. Lobster dinners can be enjoyed along the coast and in major cities for very low prices.
The signature dish of the country, however, is ceviche, a seafood dish marinated in lemon and onions — Ecuador’s answer to sushi. Unlike sushi however, Ecuadorian ceviche is always dished up with popcorn! Ceviche can be made of fish (de pescado), shrimp (de camarones), shellfish (de concha), squid (de calamari), or all of the above (mixta). Exercise caution, however, choose your dining establishment wisely.

Drinks

For the sake of your intestinal happiness, drink only bottled or boiled water, not water from the tap. Distilled and sparkling waters from Ecuadorian springs are available throughout the country and are of good quality. If you head for the tap, you´ll probably be heading for the bathroom, or worse, the doctor a few days later. Remember that tap water is frequently used in ice, so request your beverages “sin hielo” (without ice) in restaurants.

Most bars serve pilsner-style beers of decent quality and very good value. If you are a fan of Cuba Libres, Daiquiris or Pina Coladas, the local rum is great, as well as ridiculously cheap. And finally, if you want to develop that WC Field’s red face or Jimmy Durante nose, why not try the local firewater: “Aguardiente”. It’s strong, frightfully cheap, and guaranteed to keep your toes warm.

Common Sense at the Table : a few tips

Allow yourself a bit of time to adjust intestinally; eat very cautiously the first few days and then slowly begin to venture out on a culinary limb. Keeping healthy is not only about avoiding germs, but also about acclimating to new ones. Many Ecuadorians complain about traveling to the States and getting sick from U.S. food or water, so it goes both ways!

Going against popular belief, food, rather than water, is usually the culprit of intestinal problems. Eating well cooked, piping hot food, is possibly the best way to avoid problems. Avoid uncooked and under cooked foods. Especially salads should be avoided until you´ve developed some local intestinal flora to be able to handle it. Fruits that must be peeled before being eaten, such as bananas, pineapples, and oranges, are usually a safe bet.

HOW TO DRAW A “BROKEBACK MOUNTAIN”.

 

 

 

 

BOB ROSS.

 

Robert Norman “Bob” Ross (October 29, 1942 – July 4, 1995) was an American painter, art instructor, and television host. He is best known as the creator and host of The Joy of Painting, a television program that ran for more than a decade on PBS in the United States and Canada.
Ross was born in Daytona Beach, Florida, and attended school until the ninth grade. Raised in Orlando, Florida, Ross had a brother Jim, whom he mentioned in passing on his show. Ross enlisted in the U.S. Air Force at age 18 after graduating from Elizabeth Forward High School in Elizabeth, Pennsylvania and was living in Florida early in his military career when the Air Force transferred him to Eielson AFB (in Alaska), where he first saw the snow and mountains that later became recurring themes in his artwork; he developed his quick-painting technique in order to be able to create art for sale in brief daily work breaks.

Having held military positions that required him to be, in his own words, “mean” and “tough”, “the guy who makes you scrub the latrine, the guy who makes you make your bed, the guy who screams at you for being late to work”, Ross decided that if he ever moved on from the military, “it wasn’t going to be that way any more”, “vowing never to scream again”. Ross discovered after beginning his sideline in painting that he was soon able to earn more from selling his work than from his Air Force position. After leaving the Air Force, he studied with Bill Alexander before becoming famous worldwide with his own television program, The Joy of Painting.

Ross had a son Steven from his first marriage, to Lynda Brown. Steven occasionally appeared on The Joy of Painting and is a Bob Ross–certified instructor. Ross and Lynda’s marriage ended in divorce in 1981. Ross married again, this time to Jane. Jane died of cancer in 1993, and Ross himself suffered from lymphoma in his later years. In early 1994, Ross cancelled The Joy of Painting to continue battling the disease, with his final show airing on May 17, 1994. On July 4, 1995, Ross died at home.

He is buried at Woodlawn Memorial Park in Gotha, Florida.

ETERNAL WORLDWIDE APPRECIATION.

Thanks Ross !

LET ME BE YOUR CHILD, JULIA !

Julia Child ,née McWilliams, August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.