It's possible I am developing unhealthy habits for empanadas and tortitas negras con dulce de leche.
In Argentina, empanadas can be baked or fried and I've now had them from Tucuman, Salta, and local Buenos Aires. It's impossible to pick a favorite: carne; queso; pollo; jamon y queso; queso y cebolla; queso, aseituna, y huevo. Moving from savory to sweet, the pastries (facturas) are really out of this world. I've had to impose a once per week self-limitation on a certain nearby bakery so that my eating doesn't outweigh (no pun intended) the calories I burn running.
I'm finally cooking at home now that I have had unaided (but supervised) lighting of both the oven and the stove-top. The oven is either "on" or "off" and I'm not quite certain what the cooking temperature may be. It's between a "3" and a "4" and twenty to thirty minutes of baking seems to give most items from the freezer a good warm and a crispy crust. I keep the window open periodically for ventilation (just in case).
So I'm settling in, despacio, one bite at a time.
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