Hector

They are lovely with goat cheese. Simply boil the leaves first till almost done and then roll the cheese in them and bake them. Mario Batali has a pretty good recipe in his first book. Elie ← Or better! Grill!

Pimenton picante is excellent. Also dried whole peppers, and canned, grilled peppers with high quality; pimientos de piquillo which is excellent to stuff as an appetizer. What I've brought home from Spain, the last time: Lots of Jabugo Ham Budín, dried sausage. smoked pimentón. masa de harina, corn meal.. unavailable in elsewhere in europe chorizos morcilla; blood sausage. canned glass eels with garlic, funny little wormlike creatures in oil! cheeses - idiazabál, cabrales, tetilla, manchego + others olive oil olives, fresh local varities viagre de jeréz - Sherry Vinegar. Always to be bought from spain. pimientos de piquillo mojo picante squid inc. Big bit of bacalao

Wow! what a dish. Hope I could learn to make these things. Thanks for your reports. Looove Euskadi.

Almass, I for one I'm interested in reading your arguments which make you thing that Parma ham is superior to Ibérico. And if no argument other than experimentation, that's it buy them and compare them, is offered, then I'm afraid that we would have to be far more specific about what's to be compared. Are we talking of making a comparison of the very best of each products, a random selection, or what? Just the fact of having 5 official D.O. for Ibérico, each one with its own nuances (feeding, climate, aging periods, . . .), makes the whole comparison process quite difficult. ← I missed your post and hence answer only now. Myself and many like minded people think that "in general" Parma ham is superior to Serano ham. Now this is not only a personal palate judgement but translated in sales figures among delicatessen food shops and a small chain of restaurants belonging to the same group in both the UK and France. I assume Serano ham would fare higher in Spain and Parma ham would fare higher in Italy for obvious reasons. ← The reason that Parma ham is more popular is that Italian food is more famous, and that spanish charcuteries was outlawed for export in the EU for many years for the "swine plague".. Jamón Serraño, Jamón Iberico has far, far, far more quality, more and better taste. it's so wonderful! I'll sometimes get cravings for it, even if I haven't eaten it in months!

You might want to add "In my opinion" to your quoted sentence. Many people would not consider Jamon a poor brother to anything. Regarding what to bring, be aware of custom regulations. Some items such as Jamon Iberico are ilegal to bring to US soil. You have the risk of losing those items. Alex ← Jamón Serraño is far superior to parma ham. Jamón Iberico de Jabugo Bellotta is prefered. EXCELLENT!

that is actually not as strange as you think. A) I do the same thing, it is a nice kick B) the Indians that first started drinking hot chocolate also did this. I can't remember why, but a little cayene or chili powder in hot cocoa is awesome. ← The original Aztec / Mexíca recipe for chocolate (Cocahuatl) blood honey cocoa butter chillies

I put red thai chilli sauce on sandviches. You know the very thick sugary variety but still very strong. Sometime I add slices of ham and turkey!

Carl's Swedish "Lovely Lamb Borsch" Serves 8 as Main Dish. I've made this dish many times. It's an alltime favorite of my family. I've got the idea when my father who owns quite a number of sheep and one day, he went home with a fresh slaughter with loads of good cuts of lamb and lamb bones which I was eager to do something good with. The dish's inspiration is both Swedish and Russian. It's a beed root soup which uses both cured pork, lamb and beef allthoghter in a rustique countrycooking way. But also retains to good modern tastes with the quantity of vegetables. Good beetroots, allspice, dill, stock, and meat. Some might consider the root vegetables I use in this soup quite dull, but in this soup they are practically excellent. In Sweden we do not make beet roots soups like this one is made traditionally. Though this dish resembles many dishes in Sweden, and mostly it's like the classic "boiled lamb in dill sauce" which is an old country favorite. But that dish hasn't the refined seasoning and the variety of good meat and vegetable as this great dish has. Making the stock and boiling the meat. 1000 g good lamb suitable for long boiling, or anykind of beef or lamb part used for stews 100 g g of english bacon or any kind of cured pork coarse sea salt to taste whole black peppercorns 2 whole onions 3 cloves of garlic a calfs bone with marrow in it- "ossobuco style" 100 g of pork "schpek". e. g firm white part of bacon Making the soup. 50 g butter 1 tsp wheat flour 4 parsnips, chopped coarsley 4 small carrots, chopped coarsley LOTS OF fresh peeled beet roots a bunch of fresh leaf parsely a bunch of fresh dill 1 T whole crushed allspice or more a dash of red vinegar For serving: 3 dl creme fraiche, or fat sour cream (smetana) in a separate bowl First. Boil the lamb and make the stock. Put the stewable lamb meat in a large pot, along with the whole onions, the garlick, the calfs bone, the pork "schpek", the bacon, and lots of sea salt and peppercorns, a sprig of parsely maybe. Fill the the pot with lots of water, as much as used for soup, like 1,5 liter water (but more if you want to have a nice stock for other dishes too), and bring to boil. Let the pot simmer and til the meat is ready. Meanwhile. In a big boiling pot, also suitable for frying, Sautée the parsnips, the carrots,in the butter allong with the flour. Stir. Set aside. When the meat is ready you drain the pot over another big pot so you save the stock but separate the meat from it.Throw away the schpeck, the garlicks and the onions, and the bacon if you don't want it. Or save the garlic and mush them into your soup before it's finnished. Then you remove the meat from the calfs bone and cut it into small pieces, that can be used in a soup. And the same goes with all the other meat too. Add the meat to the root vegetables and fry the meat shortly. Pour the stock over the root vegetables (not the beet roots, add them later) and meat. Stir around, then add how much stock you think should be good for a good soup. Bring to boil and let it simmer, add chopped dill, chopped parsley and the crushed allspice and the vinegar. Then precisly before serving: grate lots and lots of peeled whole beetroots to coarse pieces. Like the pieces you get when you grate cabbage or carrots. Grating beetroots is quite hard, but it's very rewarding. Mind that the beetroots have a purple juice that gives stains that isn't easy to take away. Add salt and pepper to taste. Just before serving the dish. Add the grated beetroots to the pot and bring to boil shortly. Taste and adjust the flavour. Too much vinegar? add more allspice. too much allspice? add more vinegar. Too little pepper, too little salt? you decide. Serve in big deep dishes. Serve creme fraiche/smetana or fat sour cream on the side, as a condiment that can be stired into the soup, enjoy! Keywords: Lamb, Eastern Euro/Russian, Soup, Beef, Main Dish, Intermediate ( RG1326 )

Carl's Swedish "Lovely Lamb Borsch" Serves 8 as Main Dish. I've made this dish many times. It's an alltime favorite of my family. I've got the idea when my father who owns quite a number of sheep and one day, he went home with a fresh slaughter with loads of good cuts of lamb and lamb bones which I was eager to do something good with. The dish's inspiration is both Swedish and Russian. It's a beed root soup which uses both cured pork, lamb and beef allthoghter in a rustique countrycooking way. But also retains to good modern tastes with the quantity of vegetables. Good beetroots, allspice, dill, stock, and meat. Some might consider the root vegetables I use in this soup quite dull, but in this soup they are practically excellent. In Sweden we do not make beet roots soups like this one is made traditionally. Though this dish resembles many dishes in Sweden, and mostly it's like the classic "boiled lamb in dill sauce" which is an old country favorite. But that dish hasn't the refined seasoning and the variety of good meat and vegetable as this great dish has. Making the stock and boiling the meat. 1000 g good lamb suitable for long boiling, or anykind of beef or lamb part used for stews 100 g g of english bacon or any kind of cured pork coarse sea salt to taste whole black peppercorns 2 whole onions 3 cloves of garlic a calfs bone with marrow in it- "ossobuco style" 100 g of pork "schpek". e. g firm white part of bacon Making the soup. 50 g butter 1 tsp wheat flour 4 parsnips, chopped coarsley 4 small carrots, chopped coarsley LOTS OF fresh peeled beet roots a bunch of fresh leaf parsely a bunch of fresh dill 1 T whole crushed allspice or more a dash of red vinegar For serving: 3 dl creme fraiche, or fat sour cream (smetana) in a separate bowl First. Boil the lamb and make the stock. Put the stewable lamb meat in a large pot, along with the whole onions, the garlick, the calfs bone, the pork "schpek", the bacon, and lots of sea salt and peppercorns, a sprig of parsely maybe. Fill the the pot with lots of water, as much as used for soup, like 1,5 liter water (but more if you want to have a nice stock for other dishes too), and bring to boil. Let the pot simmer and til the meat is ready. Meanwhile. In a big boiling pot, also suitable for frying, Sautée the parsnips, the carrots,in the butter allong with the flour. Stir. Set aside. When the meat is ready you drain the pot over another big pot so you save the stock but separate the meat from it.Throw away the schpeck, the garlicks and the onions, and the bacon if you don't want it. Or save the garlic and mush them into your soup before it's finnished. Then you remove the meat from the calfs bone and cut it into small pieces, that can be used in a soup. And the same goes with all the other meat too. Add the meat to the root vegetables and fry the meat shortly. Pour the stock over the root vegetables (not the beet roots, add them later) and meat. Stir around, then add how much stock you think should be good for a good soup. Bring to boil and let it simmer, add chopped dill, chopped parsley and the crushed allspice and the vinegar. Then precisly before serving: grate lots and lots of peeled whole beetroots to coarse pieces. Like the pieces you get when you grate cabbage or carrots. Grating beetroots is quite hard, but it's very rewarding. Mind that the beetroots have a purple juice that gives stains that isn't easy to take away. Add salt and pepper to taste. Just before serving the dish. Add the grated beetroots to the pot and bring to boil shortly. Taste and adjust the flavour. Too much vinegar? add more allspice. too much allspice? add more vinegar. Too little pepper, too little salt? you decide. Serve in big deep dishes. Serve creme fraiche/smetana or fat sour cream on the side, as a condiment that can be stired into the soup, enjoy! Keywords: Lamb, Eastern Euro/Russian, Soup, Beef, Main Dish, Intermediate ( RG1326 )

Love your page and your companies produce.. I'm going to purchase some of your native spices I swear. Really interesting stuff.

Wow! excellent dishes I see. I love this kind of german cooking... PS: Question: does alter schwede has anything to do with Sweden (Schweden) or swedes?

Why not? Sounds right up my alley. ← haha.. Maybe. But I think it's too much a waste mixing those two up. Sounds like it's going to have a real slippery consistency.. If you want the recipe, I can post it.

Sounds wonderful. Cheap lobster and sugar cane juice is so great! If you have any Tanzanian or Zanzibarian recipes it would be nice to see them / I need more African inspiration. ← I don't know if you can read French but if you google Cuisine Africaine alot of French langauge websites come up. For Norther African try Cuisine du Maghreb ← Mais Oui! I can read French (Spanish, Swedish, Norveigian, Danish, Portuguese too ) Didn't knew there was so many good African food pages in French, so thank you! I'm very familliar with Mahgreb cuisine, but thankyou!

Wow! didn't know that. How do they make those so supperior to other substitutes them? let say, how do you make a thing that mocks the texture of such a thing as duck?

Wow! I didn't knew that Peruvian cuisine could be all this.. In nearly all my cookbooks, the only peruvian recipes are different forms of boiled potatoes and chevice...

I agree that these islands, St. Martin included, have excellent French food, boulangeries and charcuteries, and very good European-style restaurants. But in terms of indigenous cuisine, I find them lacking. ← Really? I've never been there but was served really nice things by a frenchman who had been there cooking. Feroce is quite exotic and nice, Feroce is dried salt cod mashed with avocado on cassava farine (ground meal). It's nicely served with a chili sauce, quite good actually. Then I was served grilled chicken in some marinade along with curacao, rum and other booze. Really cool stuff yeah.. He told me that he used to make a stew with squid and tripe, but I don't dare ever eating that thing!

Other Crimes on Food: All the vegitarian meat-substitutes: Soy-"Hot Dogs", Quorn-"Chicken"-Fillet, "Beef" made out of soy-proteine, "meat"balls made out of soy, "hamburgers" made out of soy, Ground "beef" made out of beancurd... Why do you even call it hamburgers, hotdogs whatsoever? It's not meat and it's dry, tasteless (apart from a resemblance of soy), not chewable and disguuuusting! Using Margarine. You know why. Pasta-sallads This is probably hard for anybody who hasn't had any longtime experience of eating pasta sallads, like I and the average swedish person have. At almost every buffet here in sweden, there's always going to be a pasta sallad; some kind of pasta (like fussili) with different kinds of sallad, chopped tomatoes, cheeses, cucumbers, avocadoes, sun-dried tomatoes, salami, fruits, pesto sauce etcetra and it's always going to end up tasting crap. It's always underseasoned, the oil makes the pasta soft, slippery and greasy in a bad way, the vinegar gives the pasta a touch off unebearable acidity that makes you get chills... The vegetables are always soft and hurt by refrigeration. A vocado always goes brown after a while. Cheeses(like feta or mozzarella), fruits and pesto sauces which is sometimes added goes terrible with the oil and vinegar and the by the vegetables mashed pastas starch... I could go on all day about this. Anybody who has a simillar experience of this?

That is so true.. don't mess with the Spanish ham. Or even worse!! When non-Spanish Europeans remove the wonderful, delicious, extravagant white fat of a wonderful piece of Iberico Bellota ham and disposes it at the side of their plate, because they are afraid of fatty foods. that makes me so angry I want to go shove the fat up their mouths!

Classic! in my country; Sweden, we call that a "kaffegök" which means a "coffee-cuckoo". But we never had sugar in it. I think most Scandinavians wouldn't consider making coctails with Aqvavit, it's too spiced and people like vodka instead. Allthough it sounds very interesting the ones that has been spotted here. Aqvavit is traditionally one of those spirits that should be enjoyed with strongly tasting food, mostly seafood and herring I think.

Wow! that sure is some nice delicious! ribs! If I ever visit the states, this is the kind of things I'm going to look very hard for!!

Yes off course!!! All recipes is welcome, chinese or not (but preferable chinese)!

Sounds wonderful. Cheap lobster and sugar cane juice is so great! If you have any Tanzanian or Zanzibarian recipes it would be nice to see them / I need more African inspiration.

This sounds really great and very interesting!! Especially the chicken with calamari and chorizo, the tamale, the dessert and the way of going back to pre-columbian staples. Which is cool. If you have any recipe of this cuisine I'd like to have some!

Iguanas in spain!!! wow. never heard about it. but I know that you can be served Orellas for an apetizers. Which is dried pig ears!

Ugali is very simillar to the Italian polenta... I think many westerners would like it because of that reason.. Then I've heard that there's good cooking in Zanzibar off the east coast of Tanzania. Where there's lots of cooking with spices like: vanilla, black pepper, and cloves. I ate recently a terrific Zanzibarean dish, which was called: Kuku Paka, I think. It was chicken which have boiled to be tender in coconut milk with onions, vanilla, cloves, maybe garlic. And then it was barbecued, it had a nice coconut taste.