tag:blogger.com,1999:blog-1710073417412924020.post7993581652641931381..comments2024-03-21T14:29:41.877-06:00Comments on Oaxaca-The Year After: Empanadas - San Antonino styleChristopher Stowenshttp://www.blogger.com/profile/17338834673351573616noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1710073417412924020.post-47054400308935338822014-11-08T14:27:55.022-06:002014-11-08T14:27:55.022-06:00Mr. Stowens,
I always get hungry when you post pi...Mr. Stowens,<br /> I always get hungry when you post pictures of food. Really!! looks so tasty! By the way, I enjoy reading your posts. Thank You.Anonymoushttps://www.blogger.com/profile/17373816821338716654noreply@blogger.comtag:blogger.com,1999:blog-1710073417412924020.post-24369826253483109102014-11-06T07:22:54.297-06:002014-11-06T07:22:54.297-06:00You are so right. We all know it take a secret ing...You are so right. We all know it take a secret ingredient to make food taste really good.... and that ingredient is love. That love is very evident in the bread, tamales and empanadas. You could even taste it.Christopher Stowenshttps://www.blogger.com/profile/17338834673351573616noreply@blogger.comtag:blogger.com,1999:blog-1710073417412924020.post-60445510235627204352014-11-05T23:36:43.988-06:002014-11-05T23:36:43.988-06:00Hi Chris ! Casually, just before open your blog t...Hi Chris ! Casually, just before open your blog to see your wonderfull hard work, I was looking a documentery of that famous chef Ferran Adria,in his laboratory/restaurant I only spent ten minutes looking at this because I was talking with my self If I would like to go there and taste his famous cousine , but the kitchen was so gray all inox, full of young chefs all wearing the same clothes, all very serious, and working fast, much concentration, that I answer my self : No !, ( well only once for cultural aprentisage ) even it has been the best chef in years I dint like ( in the documentary) how they were preparing the meals I am going to eat, many tecnician and less soul and the good vivration that it is transmited to the food by the chef o coninera. ..... So I was in that reflection when I stoped and glimsed at your recent pictures of those beatutifull breads where the love is floatin on this. It is possible to feel , all the colors of the tamales, and now this series of empanadas, and the smile of the cookers and the fire and smoke of the stoves, completly the opposite. I really prefer one of those quesadillas, and a little piece of that artistic bread. ... Anonymousnoreply@blogger.com