Click photo to enlarge Hunks of parilla (or "grilled") beef are
cooked on an open grill over charcoal and flames at Gourmet
Porteno restaurant. Grilling is the common method for cooking
meat at most Buenos Aires restaurants, which are often called a
parilla.(Jammie Karlman photo)<p class='dotPhoto'>All Chico E-R
photos are available <a href=''>here</a>.</p>  BUENOS AIRES — It
must be summer in Butte County. That means Sycamore Pool in
Bidwell Park is overflowing with half-naked people, the
temperature's hot and the grills are even hotter. It's barbecue
season.  In Buenos Aires, it's definitely winter. That means I'm
wearing multiple layers (three on top, two on bottom, plus two
pairs of socks) and the temperature is sinking lower than the
United States' chances of retrieving Edward Snowden. But it's
still barbecue season.  It's always barbecue season here.  Cows
are as revered in Argentina as they are in India but for
different reasons. Ask any Argentine what the top resources of
Argentina are and I'm pretty