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farcego

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Everything posted by farcego

  1. Can you please properly develop the ;ast sentence? the alternate weed management promoted by scientists? Thanks in advance
  2. And of course, in the past, people used die for many reasons that were unknown (including giving more bread to the young kid that developed intolerance to gluten, and their parents could only think of feeding him better and or more, trying to help him because nobody knew at that time what was affecting the kid was the gluten) We are expecting to have more and more of this type of health disorders. It is as simply as because now people affected by these serious intolerances that used to die in the past, now they survive, live, and have more kids, and in many cases, we just talk about genetics.... We all will die. Don't spent too much time to think on weird and or conspiracy. If you don't die for lack of higyene while being born, you may die by starving as a kid, or from a flu. If not, you may got injured while hunting (in the old ages, think about it). What happen when your society has do a great job of fixing the classic way of dying? You/we will still die. And then "new" ways of dying (that existed too 100.000 years ago) became more prominent, because breaking a bone is no longer a classic way of dying...... cheers
  3. Terrific thread @Duvel I am also back recently to Spain (to the Cantabric coast), and i can see a few things in common, like going for snails, , cured meats, local beans (I still need to get my local bottle of Spinaler sauce ), well, a kind of stuff one can always enjoy when being around... Nice weather, family, holidays, and fine foods... what else? Keep updating here, please, I also liked a lot some of "the little one" pics, always eating, probably well educated on fine foods since earlier by his dad 😜
  4. making infiltration into the meat is a slow process, like curing (think about the cost of 1 year vs 2years or 3 years dry cured meat). The flesh regulates its concentration using sodium-potasium pumps,and they require energy (ATP), and being "alive" tough. Otherwise it will be really slow.... and that's why curing meat is always a slow process, and for good ones, bacteria etc. Other tissues, like connective, are more friendly to interact/benefit from marinades, and they are everywhere too, surrounding the muscular packages etc of what we normally call meat. They are the friendly ones to get more flavors and liquids from our marinades. I personally avoid touching/cleaning/rinsing anything to be cooked with just freshwater. Not for me. cheers
  5. farcego

    Anchovies

    Sorry for a late answer, I am also quite busy back home after 10 years abroad.... in regards the message, yes, my bad. I'll try now better: I am quite used to the premium ones since a kid (in fact I have make them sent to me over 17.000 Km overseas from Santoña, North spain, to the fartest corner of Australia, last time just a few month ago). So now back to an area where anchovies are ubiquitous and part of our food culture (thanks to the Italians 100 years ago), I want to make a progression taste of anchovies from the cheapest ones that cost really nothing towards the top ones that may go up to some euros per fillet (you can get the cheap salty stuff from much lees than 1 euro per small tin). Of course It does not mean I am eating all the cheap ones that came in every tin (but I already have some good surprises). Some that I am rating not worth at all, may end up being good enough for a basic anchovy mayo or butter.... but I guess not. Please, feel free to make any question you may have, I am taking that as a personal, funny thing to do with respect of a product I really enjoy and have been eating so long cheers Fer
  6. Being used to go for premium anchovies, after my recent arrival to Spain, I am getting the cheapest anchovies possible here.... and while some are stuff that I would not dare to offer to my worst enemy (if any), I have already found really pleasant surprises for their cost. Still many brands to "taste", and expect to go up in the prize tag as I got ridden of the cheap stuff towards my average, good ones, anchovies and the top ones, I may open a post here about them once I get a larger number of brands and price tags. I am keeping track of mi impressions, so it may be something fun after all the salty, mushy, unpalatable ones I have already had.
  7. That would actually end the problems of overfishing, as most people eat fish without knowing to id the species they are eating, and too often, already deboned, skinned etc.... they buy a long piece of seafood with a name But seriously, even if someone cannot id what is buying, or even recognize the taste (it may be his/her first trial, or just to pretend), that cannot justify the fraud.
  8. farcego

    Dinner 2021

    I live in the beautiful Apple Island - Tasmania, where recreational license allows divers to get up to 50 scallops per day (for now, I am leaving next week)
  9. farcego

    Dinner 2021

    something simple and delicious, scallops parmesan: [img]https://i.imgur.com/ZOD2Hfx.jpg[/img]
  10. I just know them as chicken Parmi, down here in the Apple island. Didin't know thwere were chicken parmi wars, as paella wars hahahaha
  11. Dry figs are very common along the Mediterranean basin (where fig is mostly from, historically, and thus it is a way to keep the figs year round since the old days). My dad always had a jar full of them and just pick them as a snack. It is good to see they are available too in China, because I have miss them a bit in other countries and I though it was a very localized product. I am sure there may be multiple recipes to use them, but I would tell you give them a go in the easiest way, grab them from the peduncle (if any) and eat them, as they are, without the peduncle. Then, if you like them (I am sure you will), it will be easier to you to think about how to cook with them. From my personal experience, i use to put some together with other stuff like dried apricots etc inside a teal before roasting the game in the oven. Surely some more Chinese styled recipes, with pork, may go well too in a sour sweet style?. cheers PS-edited: There is "pan de higos" ("figbread"), which is made mostly of figs, not really a bread, rather, crunched dry figs in the form of a "tosta". Very good for using on a hike etc...
  12. I would say most parmis all of you have posted here looks much better than the average parmis I have eaten in australia. While i rather prefer they other way (to put cheese and jamon-other cured meat) inside two slices of meat (veal, chicken, or pork), i have enjoyed a few parmis, and yes, i considered it as a very Australian :).
  13. First image is what I would call a superb cured top pork!! If I had it here I would keep it secret from my friends! cheers
  14. But the current boundaries are very different after 100' or 1000's years of historical cultures. Still, when it came to a natural process of ageing etc, for a staple product, it may been developed in different places in an independent way
  15. Very interesting. It may be hard to figure out the actual origin of black garlic, and it can actually be developed in depdently in differentplaces, but to me, it is someting asian. wipidedia, and claims of who invented dishes, are sometimes funny but also very weird. For example, i have read that Avocado Toast wwas invented last century in Brisbane, Australia. C'mon, 10.000 yars of cultivation f avocados in America, a staple food, called the "poor man butter" by spaniards during the old times when they were there, and really someone can claim in australia to invent the spread of a rippen avocado into a piece of roasted bread, plus some onion, tomatoe (another american vegetable) etc...? I am very happy to read about origin of products of recipes,specially inconclusive ones, like the black garlic, but any time i came across stuff like the avocado toast debate... i wonder If should stop reading about that kind of historical stuff. nice thread, BTW. cheers Fer
  16. Thank you both, @weinooand @liamsaunt. I have check and it is the same species, but with different name, and surely flavors. Likely like it happen in France-Spain, where oysters of the same species farmed in different areas have different flavors etc.... tasting as completely different stuff, and named differently I really miss oysters with this looking... here in Tasmania, with with quality oysters locally farmed, I cannot get this style.. Here they are super creamy, too much, and as a friend says, they are oysters designed to be enjoyed by non oyster lovers... or as an introduction path to oysters... they are very good, I cannot complain, but they are not the style I had in Europe, and surely, as I see, not in USA. i attach a bad picture of a plate of oysters, but you may be able to see in the ones not brutalized that they have a long, pale yellow area, which I presume has to be with spawning, that made then too creamy and too sweet for an oyster. The ones you had is what I would be looking for in oysters....
  17. where the oyster "eastern oysters (Crassostrea virginica)? They look like, and never try them... cheers Fer PS, I assume you are based in the states, thats the reason of asking about the oysters
  18. farcego

    The Egg Thread

    With no clue, i would challenge the idea of chickens being introduced to the middle east by the Romans. Chickens, I mean, what we grow for eggs and meat, is the domestication version of Gallus gallus, a species that only lives as a wild species in south east Asia, so thinking of spreading of the domestic fowl, they should have arrived to the middle east before they arrive to Roman. I would see that could have happen to ducks, but i reckon there is also ancient information from Egypt in regards duck consumption (and fattening) Some other species now considered in the western word, that we have easy access to their eggs, to me only quails came to mind. Still, at least in Europe, it is mostly Japanese quail Coturnix japonica, (a bit larger and more productive in eggs than the european- C. coturnix), and oin other place some quails for North America I reckon are used too for egg production. cheers
  19. This type of meat was commonly sold mislabeled as if it was Ox, and still probably commonly sold as, specially in restaurants. If the cows had an appropriate life, and they have time to rest and feed for some months after being away from the dairy business, I must say they can be better than most ox (castrated male) from similar life circumstances. Alas, "old cow" does not sell as good as "ox" , and it has been in the last decade or decade and a half when people has started to place this meat on value and use their real name...
  20. I think it goes well with bone marrow. One of these types of fatty + delicate combinations. I can recall in my mind Ferran Adria use to do it... in a couple of searches online you may find how to do, as I never taste that combination. Personally, If I got that gift, I would go straight to taste and enjoy the champagne... I wish I were an expert on caviar, but it is far beyond my pocket....
  21. please, keep doing so!. I can imagine some Spanish style restaurants there, but I can also see a lot of stereotypes... what we eat in north west Spain has nothing to do with what it is eaten in andalucia, or in Valencia etc, even if Spain is very small country, to me, with quite a bit of experience from Spain, is like Chinese food, that changes so dramatically in a few hundred Km... but well, that's the beauty of food PS, some relatives (cousin) that lives in London were involved in David Muñoz restaurant StreetXO business, now closed.
  22. farcego

    Dinner 2021

    Thanks, I didn't knew. I know Limon is a modification of the old Persian word that was used during the Islamic control of Iberian peninsula, when Lemon made its real appearance on western food (probably a bit earlier in east Mediterranean cuisines?). I am not good on history of food when it came to ancient times. Cheers
  23. farcego

    Dinner 2021

    Kind of funny, the word Limon (Spanish translation of Lemon) in Spain refers to the yellow (Lemon), but in Mexico, the word Limon refers to the green (Lime) cheers
  24. Thanks for this thread. I must said that I've only been once in UK, as poor recently graduated Spanish biologist attending to a workshop in St Andrews. However, I must admit that on that trip, I discovered Kippers, and I love them (I sometimes found them here down under from Scotland, frozen, and I empty the market supplies, of course). I also love other products like Worcestershire sauce (in spain we use to call it "Salsa inglesa", just British sauce) and Shropshire and Stilton cheeses. I certainly appreciate these products that I can associate clearly to Great Britain, and I am sure there are much more, some already in the thread, sometimes I use HP sauce, and the mentioned cox's orange pippin are my top apples, locally grown here in Tasmania in smallish numbers. However, I don't have in my mind an idea of how British cuisine is, compared with the idea of french, Italian, middle eastern etc... It does not mean I know a lot about these cuisines, but I have traveled there, and I have eaten in styled restaurants all around the world, and everybody seems to know what to expect in an Italian, Greek, or Indian restaurant. However, such a thing as a "British restaurant" is something that does not exists as a concept, I reckon. Closest thing to me would be the Pubs, that I often visit here in Australia, but still, a pub meal with a couple of pints is something to "random" to me for considering it as a British representative. Most recipes I've seen around are largely unknown out of UK It is great to see all the discussions here, including historical references. I hope those with more knowledge keep talking about British food, so others can enjoy and learn. cheers Fer
  25. farcego

    Dinner 2021

    Mashed potatoes (with cashel blue cheese, butter, birdeye chile and Majorcan sweet paprika - Pimenton dulce de Mallorca), caramelised onion, and cold smoked ocean trout.
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