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what kind of bowel did this?

j
jsetla Jan 14, 2013 07:56 AM

Just returned from trekking trip to Patagonia. In Puerto Natales, Chile, at a phenomenal tiny place that had a few vegetarian options, we were served soups that came out of the kitchen to our table vigorously boiling and continue to boil in the serving bowels for a full 1-2 minutes. It was incredible. The bowels were basic dark brown, held about 4-5 cups, and were about 1/2-3/4 inch thick...look like dark wood, but felt like ceramic. Despite boiling, the top rims could be safely touched, but the lower area was too hot and so they were delivered to the table on serving plates. We asked the cook but our spanish was rough. Best as we figured, these were ceramic. We think she said once the soup was made, she ladled it into the serving bowel, and heated it again directly on the flames to a boil, then walked it out to customers. Has anyone seen this? I'd love to find a few such bowels. Thanks. Judy.

  1. filmboomer Jan 18, 2013 11:29 AM

    In response to jsetla, That sounds about right...my own bowels in that area of the world were kept pretty hot after I ate. The Chilean restaurant stools were a bit loose as well...butt I digress...

    1 Reply
    1. re: filmboomer
      m
      Mojave Jan 18, 2013 05:05 PM

      Ha!Ha

    2. w
      wabi Jan 17, 2013 05:47 PM

      I couldnt help but look.....

      1. j
        jsetla Jan 14, 2013 02:15 PM

        Now that I've seen the whole La Chamba line, and learn it comes from Columbia....I think that might be what I should try. Thanks for all the suggestions. Judy

        1. j
          jsetla Jan 14, 2013 01:53 PM

          Glad my misspelling gave everyone a good laugh. But I probably got more reads as a result. I'll try to upload a photo of the bowls. The Ceramcor Xtrema suggested by Thimes below might have the same properties. It was not the La Chamba. I do appreciate everyone's help. judy

           
          6 Replies
          1. re: jsetla
            e
            Eager6 Jan 15, 2013 04:50 PM

            Looks like a Paila.

            http://en.wikipedia.org/wiki/Paila

            "A paila is an earthenware bowl used as a plate in several South American countries. Dishes served in a paila are often prepared in it inside an oven. By extension the word paila is also used for the dishes eaten in it such as Paila marina and Paila de huevo. An advantage of this dish is that clay retains heat well and keeps foods warm."

            http://eatingchile.blogspot.com/2009/...

            1. re: Eager6
              t
              thimes Jan 15, 2013 06:02 PM

              looks darn close, doesn't seem to be the easiest thing to find for purchase - but I've just done a very quick search, may have to look for those and the korean granite bowl . . . .

            2. re: jsetla
              Chemicalkinetics Jan 17, 2013 07:10 AM

              So who are on the photo? For what it may worth, it has been picked up: http://www.chow.com/food-news/132804/...

              1. re: Chemicalkinetics
                j
                jsetla Jan 17, 2013 10:30 AM

                Thanks for letting me know. Author even corrected my spelling error for me.

                On the left is my son Adam Cronkright and in the forefront is my husband Peter Cronkright.

                I'd love to name the restaurant, but it's on a slip of paper still with my son as he hitchhikes around S. America. I'll post it if I can get from him.

                1. re: jsetla
                  Chemicalkinetics Jan 17, 2013 10:40 AM

                  In which case, the photo of your son and husband has just been more widely distributed. :) Now, they will have all the unwanted attention. :P

              2. re: jsetla
                j
                jsetla Jan 18, 2013 12:22 PM

                The photo is at the tiny corner restaurant, El Toqui, in Puerto Natales, Chile. A few blocks uphill from city center.The woman was a fabulous cook but said her business was down this year and a good TripAdvisor review might help. Vegan options in Patagonian meat country are hard to come by and she had several.judy

              3. Gio Jan 14, 2013 01:27 PM

                Could it have been the La Chamba clay cooking pot?

                http://www.williams-sonoma.com/products/la-chamba-columbian-clay-round-casserole-dish/?cm_src=AutoRel

                https://www.google.com/search?q=La+Ch...

                2 Replies
                1. re: Gio
                  j
                  jsetla Jan 16, 2013 04:11 AM

                  After looking at all the option, I'm thinking your suggeston is the closest I'll come. They have the right characteristics, come from Colombia, and similar appearance (I posted a picture on here later.) I found another site that shows their whole line and there are some bowels that are a suitable size. I plan to order 4 and try them out...they take 4-6 weeks for delivery....must come via llama. Thanks very much for taking the time to respond to my question. judy

                  1. re: jsetla
                    Gio Jan 16, 2013 04:19 AM

                    You're welcome, Judy. I think the La Chamba bowls will do very nicely for you.

                2. t
                  thimes Jan 14, 2013 01:14 PM

                  I'm not recommending this bowl in particular as I've never used it or this brand - but was it this type of bowl?

                  http://www.ceramcor.com/cookware/cera...

                  1. t
                    thimes Jan 14, 2013 11:39 AM

                    I haven't been to Chile, but they sound similar in nature to soup vessels I've seen in Asian restaurants, some of which are stone and some of which are ceramic. I've never seen them for sale but I bet someone will have a source.

                    3 Replies
                    1. re: thimes
                      paulj Jan 14, 2013 01:58 PM

                      Korean groceries and restaurants use ceramic or stone bowls that can cook and keep their contents bubbling.

                      http://www.maangchi.com/kitchenware/earthenware-bowl

                      Sometimes Iron Chefs use Chinese 'sand pots' to serve their food. That use true last night in battle whiskey.

                      Spanish cazuela is another option. They will continue to bubble after the heat has been removed. Years ago I had, in Ecuador, gabas al ajillo (shrimp in garlic oil) that bubbled at the table for some time.

                      http://www.spanishtable.com/mm5/merch...

                      I also recall Portuguese ceramic bowls at CostPlusWorldMarket.

                      1. re: paulj
                        e
                        Eager6 Jan 15, 2013 09:27 PM

                        Yeah. Maybe a cazuela:

                        http://en.wikipedia.org/wiki/Cazuela

                        Pretty neat. Wouldn't mind one myself.

                        Dang. I really need to go to Chile/S. America

                        http://gastronomichael.blogspot.com/2...

                      2. re: thimes
                        Chemicalkinetics Jan 14, 2013 02:40 PM

                        :) I bought a Korean granite stone bowl. It is awesome, but I only used it for three times. It is still awesome as a display.

                        http://chowhound.chow.com/topics/8451...

                      3. t
                        thimes Jan 14, 2013 11:31 AM

                        I have to assume you mean bowls . . . .

                        4 Replies
                        1. re: thimes
                          r
                          ricepad Jan 14, 2013 11:34 AM

                          Lordy, I hope so!

                          1. re: thimes
                            njmarshall55 Jan 18, 2013 11:01 AM

                            Face-palm.

                            1. re: thimes
                              m
                              Mojave Jan 18, 2013 05:04 PM

                              I was expecting haggis hehe

                              1. re: Mojave
                                paulj Jan 18, 2013 05:33 PM

                                wrong end of the digestive system

                                http://chowhound.chow.com/topics/886852

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