Amchefspain

Hi. I'm a little late on answering this as I just joined the forum and was looking through the Madrid dining section. Having lived in Madrid most of my adult life, it's fun to see what peoples favorite restaurants are. I was a little disappointed not to find my old restaurant, La Gamella, mentioned. But I sold it in 2004 to retire and have not been back since I left Madrid. But it is still there. And doing well, I understand. Broken eggs (Huevos rotos in Spanish) are simply fried potatoes, usually french fries, with one or two fried eggs on top. You break the yolks on serving. Not complicated but if you do it well it's really delicious.

Thanks for all your time and the information. Now I have to get to work trying to translate all this into Spanish. Well, not all but I do have to try to see what kind of CULTURE I need and where I can find a purveyor in Spain. Wish me luck and thanks again

Thanks so much for your reply. However I might've been a little premature in asking advice on this. Most of the information I could find about making quark was based on adding buttermilk. After a little more research I discovered that making my own buttermilk is like falling off a log. I just add Lemon juice just fresh milk and after five minutes, boom, problem solved. The next step would seem to be just add to fresh milk and let it clabber. And then drain it. In any case, your procedure is going to be a great help. Thanks again.

I don't know how many Spanish speakers are here in the forum but I can recommend what I think is one of the great World cookbooks (but it's in Spanish): La Cocina Completa de la Marquesa de Parabere (Maria Mestayer de Echagüe). It's from the last century but a real gem. If you are curious, visit www.parabere.com.

Does anybody have experience in making quark? I need to make it without buttermilk. I live in Spain and that product is not available. Thanks for any help.

Hi all. My name is Richard Stephens and thought I would introduce myself as I am new to the forum. I am a retired American chef and have been living in Spain since 1964. For more than 30 years I owned and cooked in a successful upscale restaurant in Madrid. Now that I am retired, I have moved from Madrid to a very small village in the mountains in the province of Guadalajara about a 2 hour drive from Madrid. So I now no longer work my restaurant but still love to cook. I am self taught so I come from the authentic Trial and Error Cooking Academy. During my career I have developed what I think are some very good original dishes. And as I have learned so much from so many, I am more than willing to share anything I know with anyone else. Feel free to contact me about anything. I love to schmooze!!