Stay tuned.

After the recipe for the opening of my box from Try the World where we are visiting Argentina.

I have created my own meant to 425 degrees and at butter and flowered six Ram Akins and put them on a rimmed baking sheet.

So now, using my electric mixer, I am going to be two egg yolks and one large egg for about two and 1/2 to 3 minutes until it's, um, almost doubles in volume and they start to ribbon it.

Okay, so that has definitely doubled in size.

We are going to know ad in one of them 2/3 cups of canned or jarred.

Don't say dl ECI um, this is the jar that I got in the tri the world box.

And so now we're gonna add this in, um, and once it is well blended, I'm going to add in two and 1/2 tablespoons of flour.

So gradually adding in that flour a little at a time and one sets well blended, we're gonna divide that up into the Ram Akins.

All right.

So their field be careful.

You don't overcook 12 to 14 minutes in that 425 degree of it.

As you can see the middle is Gigli.

Just like being instructions.

Say to be anything more, I think will overcook it.

So we're gonna let this cool for just a tad and let it continue to cook just a little bit.

And then we'll plate this already to see if it's molten.

Oh, yes.

Beautiful.

Walton, Kultida, Letty cakes.

Enjoy you guys.

I got my try.

The World Bucks in the mail today on Dhe.

I decided I had to do the opening fresh without any pre opening to sift through it.

So you're gonna have to bear with me.

Look at how cool this is.

This is the reason why I wanted to show you.

Because it comes not only in this beautiful box, but you know, the outside wrapping box so that you're inside box comes to you unblemished by the post office.

Look at how beautiful that iss.

And then I got this far.

And then I said, You know what?

I need to stop.

Look at this culture guide.

It is absolute perfection.

It is just so well made A and it just isn't.

Well, we have a couple of we have a recipe here.

Oh, we could easily do this.

So here we go.

Here is what we will find in our Buenos Aires box.

So let's what?

We go ahead and start pulling them out.

So this ISS big love coups, butter cookies make any time.

Snack time.

Oh, man.

That's what hadn't try this.

Here, let me let me take a break while I open this.

All right?

We're back.

And my my taste buds came back pretty much.

Oh, okay.

Call corn.

This tastes like those, um poking that confused on my childhood.

Oh, my gosh.

Love, love, love, love.

Thank you.

Thank you.

Thank you for sending me things.

Oh, my God.

I can't believe that my you know, home, when you get older, things never taste the same.

Okay, I'm gonna need to check these off as we go through them.

Let's see what this is.

This is what's heavy.

Very heavy dolt day memory hole.

Real that I say it right, Bri or Okay.

Um, it is, um creamed sweet quince.

Oh, um, it is a fruit spread enjoyed from Buenos Aires to Patagonia that dates back to the Spanish occupation.

You'll find it in.

Oh, why do I need to even say these things?

I'm so sorry, people.

I don't speak Spanish or even anything remotely ball bowlers bowl.

Okay.

Spherical pastries with hints of vanilla and lemon and a typical fruit filled and typical fruit filled pies past the froyo Fulla.

Cut it way into thin slices and enjoy with goat cheese.

Or top it off with top off a piece of toast for breakfast.

If I can find the recipe for those, um, cute little pastries, we're gonna do that very, very heavy.

Um oh, here, let me show you this.

So yeah, it's kind of like Gay am.

Well, like they said, it's like a paint job, right?

Oh, I love this.

I love this.

I'm gonna discover all these beautiful, beautiful flavors.

Now, let's rumble around some more in this beautiful box.

Such a pretty box, mo uh, for me green olive paste.

See?

Of course, Isn't that group over there?

Days is green, but so I guess this must mean olive paste, right?

Green olives are freshly pitted and ground to make this delicious green olive paste, an Argentine take on the traditional southern French top.

Anod this spread is the key to make the tastiest Cana pays at your next garden party.

Enjoy it with a Fernie cocktail.

A dark liquor that hints of licorice for an authentic experience.

Oh, my gosh.

We're gonna figure out something to do with this, too, because, um, I've never had green olives.

I know it's a shame right to say that.

Um, but we need to We need to Okay.

This something.

This is interesting.

It is covered in bubble wrap they take.

Have you noticed so far?

How?

How well, these things are packed so that nothing happens to your products.

This is a cemetery.

A model.

Okay.

Uh, Jimmy Suri, parsley, garlic, oregano, red pepper and olive oil combined to form the Argentine staple chimichurri.

This robot sauce is commonly served on the side as a dip for meat and vegetables during the large Argentine barbecue is known as a sato's.

I think that's an S a T.

O s.

Um, and just recently, Scott Friend said when he went to this one restaurant to make sure that he got the steak with chimichurri so we will probably be going ahead and trying this on some state because I promised him that I would be making some of that for him and way have.

This must be the Argentine T jomana and in T.

Okay, I can't smell Oh, open and close and I tor it.

I hate doing that because I want to be able to take a beautiful picture.

We have three different teas in here from Patagonia from the Andes Mountains on from the pampas.

So we have three different beautiful teens that we will be able to try Tomato and Auntie Zin curate their teas with the help of internationally recognized artisanal T blender is using only authentic Latin American ingredients.

How beautiful.

This is perfect, you know, because were sick in the house this week.

And so, um, we are trying our hardest to get, um, better.

All right, we're coming down to the last two things.

This is memories of Patagonia Malbec wine marinade perfect for seasoning lamb, pork or turkey.

Memories of Patagonia's malbec marinade will soon become an essential part of our necks of your next backyard barbecue.

It's made from succulent Berries from Patagonia.

Honey from local pompous and malbec wine from Mendoza.

So at a taste of tradition to your grill.

Yummy, yummy!

Yum sze We will definitely be using this.

Oh, I can't wait.

Oh, my.

Okay, so that's one last thing.

If I go buy, this is Donna Delaema or don't see Oh, in a country with more cattle than people, fresh milk isn't given this Gore me built you, Delenn.

Dulcie dulce de leche is made with natural ingredients and with the best breeds of cattle by the family owned Magdalena company.

Oh, man, we're gonna I'll try to make a cheesecake out of this because I know it's just gonna be incredible.

So that is that.

And let me tell you just a tiny bit about this box.

The beautiful part about this is that it comes every two months.

Now you can buy it in several different You can do it like 36 $39 if you want to go per box and, um, they show you what the next box is gonna be.

So there are no surprises.

You'll know what you're going to be getting on.

If you subscribe for six months, it goes down to $35 a month with a 10% savings.

And if you go for a year, it then goes to 15% savings for $33 per box.

Please see below.

There will probably be a coupon code that will be provided or a link in the description box below the video.

Thank you so much for watching these videos and tell me in the description box below what you think I should use as my first as the first ingredients in one of my next recipes minus the cookies cause those air going in Ma Villa Thank you so much for watching.

Bye.