Silly Disciple

Jack, pasteurization of fresh stuffed pasta is done by means of a steam tunnel, like this one. The pasta then goes into a blast chiller to bring it back to 0-5C temp range (or -20C if it's to be sold frozen). Furthermore, protective atmosphere means not only reduced oxygen level, but it usually means vacuum packing using inert gases, which further extend the pasta's shelf life. Not sure how the SV approach would work. I would think you would have to be very careful with the packing in order to prevent the individual pieces sticking to each other, you would loose the shapes, etc.

They are probably pasteurized. Even so, I am surprised that the fresh ones you make last for a day or two. We make our pasta in a way that resembles home made pasta more than industrial, and they last on average for about 4-5 days. Could you describe how you make them? One option you could consider is producing a larger batch and freezing some of it.

Ah, neat, I didn't know that was the space they took. It's a very nice space, shadowed by the catastrophic failure that the whole Foodball concept was. Any idea on when they plan to open?

Go to the source, Sole Graells. They manufacture the products for Adria et al. Even if you weren't looking for the Texturas, is a cool kitchen and pastry shop, definitely worth a visit. Sole Graells Príncep Jordi, Nº 2-8 08014, Barcelona (+34) 93 423 51 31 in google maps

I'm usually in our stall in the market most afternoons. PM before your next visit and we'll figure something out.

IIRC there's a cod recipe in Roca's Sous-vide book.

Interestingly, I was searching the library of congress database and came up with this: LC Control No.: 2007049387 Type of Material: Book (Print, Microform, Electronic, etc.) Main Title: Under pressure : the art and science of cooking sous vide / Thomas Keller ... [et al.] ; photography by Deborah Jones ; foreword by Harold McGee. Published/Created: New York, NY : Workman Pub. Company, 2008. Projected Publication Date: 0810 Related Names: Keller, Thomas. Description: p. cm. ISBN: 9781579653514 Subjects: Paper bag cookery. Pressure cookery. Food--Packaging. LC Classification: TX833 .U47 2008 Dewey Class No.: 641.5/87 22

Victor, these are two of the animals that Jose showed us last time we where there, and supossedly being served this month at El Capricho. Whether all his animals are oxen is hard to say, but I would think that some at least are.

If I'm not mistaken, the market will be open both on 12/24 and 12/26 (not 12/25). 12/24 is a crazy day for the market, everyone places their orders ahead of time and come by during the day to pick up.

see this old thread No cilantro in traditional Argie recipes, the herb is practically unknown in traditional local cuisine.

Indeed, Llorenç Petras is the man to go to if mushrooms is what you're looking for. Bear in mind though that he's only open till about 1:30-2pm.

Thanks Rogelio. We're not hiring a car though, so can you get there easily by cab or train? If not I'm sure we'll find plenty by just walking around the Gothic quarter. ← You can take the train and then a taxi. Bear in mind though that Hispania is not exactly bistro-type, but rather a high-end, product-oriented restaurant, quite possibly one of the best (if not the best) in its category around here. For what you're looking for, I would try Origen 99.9%, with three locations in Barcelona. Simple Catalonian food and not expensive at all. It's good, but as with a bistro, don't expect to be blown away by their food.

Thanks everyone for the comments, it's always a pleasure!

OK, so priority wise, if I only have one major meal in Barcelona, which should it be? When is your stall in Boqueria open? I will try to stop by... ← In Barcelona proper I would opt for Abac, although it's not precisely modern/hi-tech. If this is a requirement then I would go for Alkimia, although I'm not a big fan of it. If you are interested in product, then you should not miss Hispania (35km. from Barcelona) or Can Jubany (about 70km). For what is worth, I shared a meal with a group of people at L'Esguard, one of which was good friends with Romera, and none of us found the meal to be good at all. At one point my wife said "enough with the jelly" and stopped eating. As you point out, Micri was a great invention, which has been now superseded by other products. I understand that some people swear by this place, but I'd much rather spend my time and money at Can Roca. If you've had some of their dishes already, and you don't want to repeat, I would mention it to Pitu and I'm sure they will accommodate you. Re: the Boqueria, we are open Tuesday to Saturday 9am to 4pm. I'm usually there from noon onwards, but please do let me know if you decide to stop by earlier.

Alkimia and Comerç 24 are two modern Catalan missing from your list. Also, as Doc points out, Hisop would fall in this category. Jordi Cruz at Estany Clar In Cercs, near Berga, is doing some interesting things, but I haven't been there so can't comment on whether it's worth visiting. Not terribly modern but worth visiting is Can Jubany in Calldetenes, near Vic. Can Roca is definitely worth the visit.

I ate at Abac and Cinc Sentits last month, and I agree regarding them not being very Adria-like. (I thought Cinc Sentits used to be a little more so though.) Of the other Barcelona restaurants I've eaten at, for a more "modern" experience, maybe Espai Sucre or Comerc 24? Bill ← Probably. Comerç 24's owner, Carles Abella, is a "recognized" El Bulli alumni. And Espai Sucre's Xano Saguer and Jordi Butron have a long history of collaborating informally with Albert Adria and some of El Bulli's purveyors, like Sosa, Sole Graells, etc.

Hi Richard, Since we change our menu following what we find fresh in the market every week we don't keep an updated menu online, although perhaps we should. On any given day we will have three or four different types of plain pasta (as in not stuffed), like egg, tomato, spinach, squid ink, beet root, whole flour, etc. Then for stuffed pasta we usually have at least one meat filling (it might be pork or veal), one or two seasonal vegetable options, and one special. For instance, now we have a Butifarra (Catalan sausage) with mushrooms and onions ravioli, a spinach and Ricotta ravioli, a beetroot and goat cheese panzerotti, and an eggplant and Pecorino panzerotti. We also have at least three home made sauces to choose from, as well as soup and an alcohol-free sangria. Also, we do have the daily menu in English in our stall, so do stop by when you visit the Boqueria, I'm sure you'll find something you like.

Llorenç Petras is the owner of a stall which specializes in mushrooms, quite a personality in his own right. Here's an article, in Spanish.

Our stall is towards the back of the market and to the left, close to Petras, the mushroom guy. You can't miss it, the orange tiles are so bright it sometimes hurts . We do serve pasta dishes to eat there or take away.

I can't remember the exact price but I think the whole meal was <150 euros inc. starters and wine. I remember thinking it was reasonably priced. ← 150 eur for how many people?

While they are all influenced by Adria and Arzak to some extent (who isn't), none of these places would be considered Adria-like, I think. Alkimia and Hisop are the most modern, perhaps. I would ABAC call after 8pm, local time.

I'm not sure what you mean by nueva cocina, care to explain? While most of these restaurants have different degrees of "modern touch" , as CS and Alkimia do as well. As for Abac, you can give them a call at 93.319.6600

Jamonisimo is just a store with a few tables, you can walk in with no reservations. In Barcelona, similar to CS, I'd recommend Abac, Lasarte, Saüc, Colibri or Hisop (in that order) instead of Alkimia. For rerefence, for most of these places you're looking at 60-100 euro a head depending on what you drink.

Gabe, Yukio Hattori is not only an Iron Chef commentator, but the head of one of Japan's most prestigious cooking schools if I recall correctly...

Value for money means you can either get same quality for less money, or better quality for the same money, which is the case with Cabaña Las Lilas. I am not comparing it with restaurants elsewhere in the world, but with restaurants in Buenos Aires.