luizhorta
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Posts posted by luizhorta
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I'm writing, in fact my newspaper's food and wine section is, an article about butter in general, specially those found here, not many, with an odd local contribution, "manteiga de garrafa", a bottled liquid one, used in many dishes in northern Brazil.
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I need to find the best (or the top, say 3 or 4, best) butters in France. Artisanal or industrial producers welcome. I am writing an article on butter, but beyond the 2 very common that are imported here in Brazil, don't know any other. Thank you all.
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Andoni Luis runs just Mugaritz. And now this new hotel restaurant. Martin Berasategui has: Kursaal, Bodegon Alejandro, Gugghenheim (in Bilbao) and the 3-star original Martin B in Lasarte, plus the Lasarte restaurant in Barcelona (Hotel Condes de Barcelona), each one has a sous-chef under his direction. Andoni Luis worked with Berasategui before setting Mugaritz (and with Adrià for years too).
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I've been in Els Casals last december and his work (with his 3 brothers, his wife and his mother) is amazing. Not only for the philosophy of all that but also because the food was delicious, the pork superb, the woodcock very, very good. I've stayed one night, and it's just around 50 euros to eat and more 50 to sleep and have a perfect breakfast with bread made there and a variety of sausages too. Rovira deserves his star and more attention, nice that you posted your commentary on his appearance in MF.
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This press release just arrived from Food4Media.
Does foam freeze?From January 2008, Harvey Nichols will exclusively launch a range of naturally aromatic olive oils created by Ferran Adria of El Bulli Restaurant, priced at £6.50 (200ml). In partnership with expert Spanish oil-maker Borges, the Michelin starred chef has devised eight different infused oils and dressings to accompany an assortment of dishes.
It's not a recent product, curious that only now it arrives in the UK. Some are very good indeed, like the Vanilla one (with an entire vanilla pod inside) and some are awful, like the garlic one (garlic adds an oxidated flavour to the olive oil).
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Google answered that one:
"I’ve always liked the story why “horse” butchers are open on Mondays. It is because in the 19th century, horse racing - and these always took place on Saturdays and Sundays – used to be rough so that many horses were injured and had to be shot, which resulted in a large number of dead horses by Sunday night. Therefore, why waste good food? Horse meat is not only low in calories but also in cholesterol and it takes a gourmet to tell it apart from beef. The dead horses were therefore taken to butchers to be cut up and sold. This was before refrigeration, so a butcher could not wait until Tuesday to get rid of his stock of horse meat and opened on Monday".
from Marilyn Z. Tomlins' blog
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Sorry John, I wrote an "also" after January the 1st that changed the sense of my post. I mean, some catholics eat only fish on the 1st day of the year.
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Because fish is part of the allowed diet for many religions on holydays? We catholics can eat only fish on some occasions during the year, namely Holy Week's Friday, Ash Wednesday and...January the 1st (for some) and all fridays during the year.
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Remarkable description of a meal! Thank you! Would you mind telling us about the prices of the dishes/menu?
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Dry Martini, the very good cocktail place will be open all days, including Christmas and New Year, as the owner says: the bar never close. I had a new pearly gin tonic there that was astonishing. I happen to visit due to a comment by Ferran Adria saying the place is his favorite for creative cocktails and saw why he did say that.
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I do agree Victor, not a big fan of Wagyu myself. Have you tried "our" brazilian version of meat at Rubayat in Madrid?
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I will help you! :-)
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And you are 21, of course you will return to the basque country! Drink as much Txakoli as you can and eat Idiazabal cheese! With your friends it will be a good idea to visit a Sidreria, to eat typical food (cod, big beefsteak and drink refreshing cider. It's delicious).
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Judith is the best person to give you hints, since she visits frequently. I would say the smoked foie or any foie dish is a must there, as well the flower petals, buds and baby vegetables with a cheese broth. Recently I had the clay coated potatoes that was wonderful. As to Elkano, it's a special place, for terrific seafood, but it is in Getaria, not easy to reach without a car. I would choose the pintxos suggestion from Dan Ryan or try Martin B's instead. I think Guggenheim is worth the price, but it's more on the Mugaritz side (Andoni Luis himself onde said the place to be as a Mugaritz outside Mugaritz). A Berasategui menu of his all times hits is an impressive experience.
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I would recommend lunch at the Guggenheim, Josean Martinez is a very good chef and his lunchtime menu affordable. The same at Kursaal, in San Sebastian, that is under Martin B's supervision and offer a good midday menu, not expensive and well done. Mugaritz is a must go, of course, I think the menu is what you said, around 110 euros, but there is no a la carte option, and the menu is sublime and like a simphony, so you can't skip one movement in the risk of losing the entire oeuvre. I would save for it because it's worth. You can check at their site, because I think there is a shorter version for 90 euros, but I am not sure, in any case go to Mugaritz and take the menu.
Hi everyone,In a few weeks im going to be spending the weekend in the basque country. Ill be in bilbao for one day (not dinner though) and in san sebastian for 2. I know that there are several highly rated restaurants in these two cities (especially the later), but can someone recommend a few must go places that aren't a fortune? I'm traveling with a few friends who are not as obsessed with food as I am, and so they probably won't want to spend a fortune on food. That being said, we are considering going out to one nice place (it's my birthday weekend
). I was considering Mugaritz....does anyone know the average price ? I think i heard the tasting menu is around 110E. Do they have other smaller tasting menus that cost less? If not, does anyone know about how much it would cost to order a la carte?Thanks for the info/recs
-Charlie
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Try "Trip to Havanna" a dessert from the Roca's. I think it will suit you well. How is Elvis?
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http://www.elmundo.es/metropoli/2007/05/11...1178834513.html
What about Ordago? I think they're pretty much in the same shape they've always been. Good traditional Basque cuisine.There aren't many restaurants in the area, I agree, but you can do pretty well tapas wise, and if you walk a little --or take the tub--, hit L'Andecha or Cafetería Bruselas for some upscale raciones, wouldn't you say so?
I've been trying --unsuccessfully- to find something Álvaro Lerena --I think-- wrote for Metrópoli about eating in the area during the last San Isidro.
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Can see in the photo: Paco Roncero, Joan Roca and...who are the others?
Doc you rock!
Someday we should join efforts and photo-eat together.
Had Quique's "Sticky Senia Rice on a bed of smoked eel with pearls of red fruits and wild rosemary flowers from Montgó" at the James Beard Foundation's Spain's 10 event. The rosemary and red fruits were great, not sure about the rice and eel. Felt too much like the congee it wasn't. He also made a "golden egg" (which I believe was a slow poached egg with chicken consomme compounded with gold leaf and garnished with more gold leaf nuggest). It tasted like a whole bunch of karats.
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And I am having fun! In fact I've posted the thread in the french forum, where people tend to be more full of savoir vivre, but the moderator moved it here, 'cause the movie is not due to show in paris till august.
I'm quite surprised there hasn't been more of an uproar from the bible belt about alcohol being in the movie in the first place. Unless they are still boycotting Disney for whatever.Disney has never been known for being historically accurate. Pocahontas has been decried for years. Just the fact that you have a talking rat with a palate should cause the suspension of belief that makes cartoons so great.
Back to my original point. It's a cartoon. If physics don't apply, any other form of serious study falls apart. Neat that they mentioned the wine and tried to be accurate with the labels, but in the end, it's still a cartoon. It's supposed to be fun.
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It's quite evident, just make an image search of a Cheval Blanc and a Lafite label. Then you will see in the movie, that is very realistic in depising the bottles.
Yep and next time I discuss the movie with non foodie friends I'm going to quote this thread!
Seriously-I'm a full fledged foodie and know a little about wine(enough to recognize the names, Cheval Blanc, Lafite and Latour anyway) but I'm not as educated as Daniel Rogov.
I think the e-gulleteers saw a different movie than a lot of the people in the theaters.
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The Cheval never appeared, it was a Latour '61 and a Lafite, whose vintage is not visible, or not mentioned either. The Cheval, as Docsonz explained, was asked but the restaurant had no bottles.
Alas, one of the few faults in the film…..for unless ordered in magnum format, the two wines in question, no matter how great in the past, are now well beyond their peak and surely lacking the greatness of yore. My most recent tasting notes for both wines follow.Chateau Cheval Blanc, St. Emilion, 1947: During its youth – that is to say, up until its 50th year – this was beyond question one of the greatest wines ever made. My own first tasting was in 1980 when I wrote that the wine was full bodied and unctuous, balanced exquisitely, with abundant but well rounded tannins and plenty of spices, black fruits, leather and hints of mocha. My second tasting in 1990 showed the wine still remarkably young, with a length and width and were enviable, and with all of its charms intact. Drinking the wine now was both a glory and a sadness, for the wine is now beyond its peak and shows only hints of the “glory that once was”. Still alive and with good fruits but now a bit flabby and tired, the wine should be consumed in the near future. (First tasting 12 Apr 1980 – Score 100; Second tasting 30 Oct 1990 – Score 98+. Most recent tasting 13 Jan 1999. I will not score the wine as that would be an insult to its greatness.)
Chateau Lafite Rothschild, Pauillac, 1947: Tasted three times, once from magnum format and twice from standard bottles, in each case showing that this once superb wine is now growing tired, showing “the toils and tribulations of aging”. Now showing herbal, earthy and tobacco flavors but those yielding in the glass as the wine sings its swan’s song to reveal cherry and berry fruits, those holding only for a few minutes and giving a hint of past glory. As a reminder of great days gone by, marvelous, but most assuredly not for further cellaring. No score assigned. (Re-tasted 23 Feb 2000)
Ahhh...I believe the Lafite he was eventually served was a '61, though. (Or was that the LaTour?).
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Right! That's it! Thanks.
Watched the movie yesterday and noticed that Anton Ego, the critic, asks for a Chèval Blanc 47 but what appears in his table is (for my eyes) a Lafite bottle. Anyone to confirm it? Or shall I get new glasses?I do recall seeing Lafite, but think that he was told that they were out of the Cheval Blanc.
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Watched the movie yesterday and noticed that Anton Ego, the critic, asks for a Chèval Blanc 47 but what appears in his table is (for my eyes) a Lafite bottle. Anyone to confirm it? Or shall I get new glasses?
Butter
in France: Cooking & Baking
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More or less, I had an ilusion that I would find a better offer here, comparable to the one we have with wines, but was deeply dissapointed, found only 10 different butters from abroad, and the french in the market are President and Bridel, nothing else. so we will have to conform to what you said, "in France, bla bla". Thanks!