YANQUIS PRUEBAN ACHURAS | PILO
Yanquis Prueban Achuras es un programa de televisión de Argentina que se emitió durante el año 2015. Fue conducido por Pilo, un reconocido chef argentino, y su temática se centraba en la gastronomía y exploración de las achuras, que son las vísceras y partes menos nobles de los animales, como el hígado, riñones, intestinos, entre otros.
El concepto del programa era acercar al público general a este tipo de alimentos poco convencionales, que suelen ser relegados en muchos hogares, pero que en muchas culturas son considerados una delicadeza culinaria. A lo largo de cada episodio, Pilo llevaba a los televidentes a diferentes lugares de Argentina y del mundo para mostrar las distintas formas de preparación y consumo de las achuras.
Además de la parte de exploración gastronómica, el programa también se enfocaba en la cultura y tradiciones de cada lugar visitado, haciendo énfasis en la importancia de preservar y valorar los alimentos autóctonos.
Yanquis Prueban Achuras fue muy bien recibido por el público y fue elogiado por su originalidad y valentía al tratar un tema poco explorado en la televisión. Además, contribuyó a abrir el debate y la reflexión sobre la importancia de valorar y aprovechar todos los recursos alimentarios que la naturaleza nos ofrece.
En resumen, es un programa de televisión argentino conducido por Pilo, donde se exploran las achuras como alimento y se muestra su preparación en diferentes culturas. Fue destacado por su originalidad y aporte a la valoración de los alimentos autóctonos.
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Las achuras son un plato típico de la gastronomía argentina, que consiste en las vísceras y órganos de la vaca o del cerdo, como por ejemplo el hígado, los riñones, el corazón, las mollejas y el intestino. A continuación te dejo una receta para preparar yanquis prueban achuras.
- 500 gramos de achuras (pueden ser de vaca o cerdo)
- Aceite de oliva
1. Lava las achuras en agua fría y retira cualquier impureza que puedan tener.
2. En un recipiente, mezcla sal, pimienta y aceite de oliva. Agrega las achuras a la mezcla y déjalas marinar durante al menos 30 minutos.
3. Precalienta una parrilla o plancha a fuego medio-alto.
4. Una vez que la parrilla esté caliente, coloca las achuras y cocínalas durante aproximadamente 10 minutos o hasta que estén cocidas por dentro y doradas por fuera. Ve volteando las achuras para que se cocinen de manera pareja.
5. Retira las achuras de la parrilla y colócalas en un plato. Exprime un poco de limón por encima y espolvorea perejil picado para darle un toque de frescura.
6. Sirve las achuras calientes y acompaña con pan o alguna salsa de tu preferencia.
¡Y listo! Ya tienes una receta de yanquis prueban achuras. Recuerda que las achuras son un plato muy sabroso y nutritivo, pero es importante asegurarse de que estén bien cocidas antes de consumirlas. Disfruta de esta deliciosa preparación típica argentina.
Have you tried achuras? Achuras? No. -Achuras? No. -Achuras. Achuras? No. Achuras are the less desirable cut. Less desirable for me. -Less common. -Less common. Everything is made mostly of intestines. -Stuff like that. -Okay. Organs. -Yeah. -Sausages. That kind of thing. You put lemon on them? On some, yes.
When you are living in North Carolina, where I grew up, there's a saying, "Eat everything from the pig but the squeal." We are going to bring them, and you'll try different achuras. -Perfect. Yeah. -You probably know some of them. -Oh, God! -Be strong. We can handle this. No problem.
What do we have here? Chorizo! Have you eaten a choripán? -No. -You've never eaten a choripán? I don't know! This is the most common one. -I see people selling them on sidewalks. -Exactly. Perfect. I'm hungry too, so it's beautiful. Split it, right? That should be good. I'll try not to make a mess.
You can prepare a choripán. Yes, right on! This is the most traditional Argentinian sandwich. Choripán. So you can cut the bread in half. Good to go? You've had this before, right? I love choripán. Does it remind you of something you've already eaten somewhere else? It's like a bratwurst. Very good.
How would you compare it to, like, a New York hotdog? It has much more intense flavor. Much more. It's simple. Chorizo and bread. It's like a better version of bratwurst. Is it common to eat bratwurst? Like, in the summer, at a barbecue or at a baseball game. Yeah, it's like a bratwurst.
Pretty close to a bratwurst. I love it. Cheap and super tasty. I go two thumbs up. I really like chorizo. I'm guessing you've already tried it. It's intimidating. The most intimidating part is, like, cutting into it. I've seen this. I don't know what it is. It's a blood sausage. Have you tried this?
Just once. It looks soft, but I know what this has inside. Something in my mind tells me I shouldn't eat this. Oh, God! This is morcilla. I don't like it, but I'll try it. Its texture... Look at this! Alright. It's... Oh, God! It's the texture that is already, like, very gross.
It's supposed to be good for you, right? -Yeah. Supposedly, it's good for you. -Yeah. That's a strange interior. I don't like it. -This one. -It's not as bad. The first experience we had with it was, like... -Very intimidating. -So awful. We did not know what we were getting ourselves into.
I tried to put the fork into it and that was out. I was like... But I think, now that the expectations are so low... -It can't get any worse. -Yeah, it can't get any worse. So... I feel like I'm swallowing gum. That wasn't as bad as the first time.
Let me try another little bite. No. I've never had anything that makes me, like... Throw up? I don't like the texture of it. It's difficult even to chew. It seems to just stick in my mouth. I think the texture is the problem. It's not bad, though. It doesn't taste like blood.
It is more ugly to the view than to the taste, maybe. Yeah. Also... Yeah. It looks like poop. Maybe... like that. I don't need to eat morcilla regularly. No, no, no. You know what this is? No, I don't. No idea what this is. -I don't know. -Mollejas? -No. -This is mollejas or riñón?
-Riñón. -Riñón? Riñón, which translates literally to "kidney". Okay. Kidney? Do you really eat this? Alright. Riñón. Alright. -I'm gonna go for it. -Go for it. Texture is unique. It doesn't remind me of anything, but I like the taste. I like the texture. I thought it was going to taste a lot worse.
Not at all? This, for me, is easier to stomach than the morcilla because my teeth actually feel something that are biting into. I don't hate it, I can eat it. It's not something I would crave. What do you think about this? Not so bad. -It's something you would order? -No.
It's not fantastic, but... But you keep eating it. That's because I'm hungry and it's here. -It's not that bad. -This cut isn't so popular. But we eat them sometimes. Give it... I like it. Yeah, this is good. Oh, God! -It's chinchulines? -Exactly. Have you tried this or have you just seen it?
No, we have. Chinchulines. What do you think this is? -Intestine? -Exactly. You eat this with lemon juice. Do you want me to tell you what it is before or after? -After. -Okay. Oh, it's tough! So hard. Some lemon before eating it. Are all of these organs from pigs? This is cow. Cow? Okay.
You first. Bottom's up. Most of the achuras can come crispy, kind of burned. -Yeah. -Or a little bit chewier. Okay. I mean, it doesn't taste great, but it's not the worst thing I've had. I think she prefers one that is burned, so she can't actually tell what she's eating.
This one, to me, is less cooked than others that I've had. It has, like, when you bite it, a creaminess. What is it? It's the intestines. It's called chinchulín. Not terrible. Once again, texture is a bit odd. But, with some lemon, it's fine. It's a little difficult to eat.
-It's a little bit chewier. -A lot of hard chewing. The flavor is okay, but the texture is a lot of work. I'll give it a... I'm gonna give it one of these, but it's not super gross. Oh, God! You mentioned this one before. -Is it molleja? -Exactly.
It's a very expensive part of the cow. What do we have here? Neck meat? -No. -It's not chicken. -No. -No idea, then. Molleja. Molleja? I don't know. -You never had this? -I don't think so. It's a gland. So it can be from the throat or from the heart.
This is actually called, in English, "sweetbread". -Have you ever seen it on a menu? -I've heard that term. So, I eat a throat. Bon appétit. It's really crunchy. It sticks to your teeth too! Enjoy! Let's see. That's good. It can be crunchy, or a little bit less cooked or chewier.
When you say it's more expensive, I just feel obligated to finish it. No, don't worry! It's not as bad. I wouldn't order it. This one, to me, had decent texture. However it was cooked, it didn't gross me at all. Yeah. I like that. The texture is good. I'm surprised.
Not strong flavor, but nice flavor. I liked the sauce more than the actual sweetbread. Here, the lemon is better than what I'm eating. I'm gonna go with one of these. I like this one. It's called "sweetbread". I can eat that all day. Yeah. Thumbs up! I like mollejas! Which was your favorite achura?
My favorite was chorizo, by far. Chori! No doubt, it's chori. -Least favorite? -Blood sausage. My favorite is chorizo. I'm probably less likely to order... -Blood sausage. -Blood sausage. The texture of the morcilla is the worst. For me, chinchulines. My favorite is chorizo! The worst one is morcilla! It's... so gross!