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farcego

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Everything posted by farcego

  1. send it to china!
  2. certainly not at all
  3. farcego

    Dinner 2023

    Birthday's dinner: lamb chops, potatoes and rochefort cheese.
  4. I just got pork feet picked this afternoon, from an online store. Ill se how they are
  5. farcego

    Dinner 2023

    first marinated in lemon juice and black pepper, then sauteed. The dips are fried garlic, mayo, and adobo from chiplote in adobo.. Next time will be in a taco with pico de gallo, avocado, and some adobo :).
  6. farcego

    Dinner 2023

    A couple of frog legs that were living in the freezer since Christmas,
  7. @liuzhou I thougth you got a 4-pack plus a different small tin. BTW, nice surprise today for lunch, the eel pieces were pretty large and not really broken. Very different to what I was expecting. [img]https://i.imgur.com/mp7j1RG.jpg[/img] [img]https://i.imgur.com/4SqMTA7.jpg[/img]
  8. Slice thin would have been great in my youth; sometimes I had steaks of liver, and that was, as you said, something to resoled mountain boots. PS. Overcooking liver may have to be with the past when parasites like Trichinella, liver flukes or others that may live in or around livers were not as well checked as now, and people raised and killed pigs at home more often.
  9. So he is following the steps of Ferran Adria! Surely this has to do with being highly creative. I am sure at some point they have to move forward. Like I always say, creative people are like lab rats, They need constant or regular environment enrichment or they became frustrated. At some point, even if they just open for a few months per year, it became boring to be in front of the same dishes and they need something else. Best of luck for him, I am sure he does not need money so he will be doing what he really wants to!
  10. Great thread. I won't pester it with comments to all the posts, but I would comment that you sometimes mentioned that some of the pork offal was not available in the west, i.e. when you lived in Scotland or moved to France. Most of what you show us is eaten (at least till very recent times) in Spain, some of the cooked dishes you showed could have been cocked by my old man . Not sure why, but a key difference between Spain and other Western/European countries is our 7 centuries of Islamic history. After that period, the use of pork was exacerbated, it was a sign of "old christian", opposed to the "new" Christians, that were the few Jews and Muslims that converted to Christianity so they could remain in Spain, and still refused to eat pork. Regarding the liver post (last one) I fully agree with you. The way pork/beef liver was traditionally (over)cooked by my parents was a crime against the product. Liver, tripe and hearth are among my most regular offal at home, followed by tail, kidney and cheeks, from whatever animal I can get it from.
  11. One of the best known brands in Spain, and from those easily accessible from almost any supermarket, pretty good for its cost, in the top level. Both products you got use a generic "atún"/Tuna, which is a generic term for the group of tuna fishes, but also it is used for Skipjack tuna in Spain, which is what you should have in the tins (just in case you came across other products labeled in both languages, the other main tuna species are referred as follows: "atun claro" = yellowfin, "atun rojo" = bluefin and "atun blanco" or "bonito del norte" = albacore). This are the typical small cans that are used in Spain to toss it on salad, on an omelette, so, independently of the quality (I have not had it for many years, but I have had other products from them and they stand to their quality/price) , but often the product does not have the "integrity" that is shown in the labeling of the 4-pack cardboard. Hope it helps
  12. farcego

    Dinner 2023

    red onion, king oyster, and duck eggs. The picture is not very good, but dinner was so good
  13. I had to move to Norway to get my first Peanut butter in a local store shelve, and It was a really nice surprise (before, I though it was awful ha ha) Nice thread, anyway, sorry for the smallish off topic. I've seen during my early life eyes on broth/rich soups, from time to time, but never got interested on them (maybe one of the few offals I have not go into). There were not readily available but it was a matter of pre-order to the butcher. Other nice stuff like lamb brains, callos (tripe), trotters, liver or kidneys used to be available straight away, but not anymore.
  14. back to skin/bones, to my taste, the sardines needs to have them. Actually, The one I like most, are the large ones (2-3 sardines per tin), especially when there are some guts still on the belly and have been processed as a whole.
  15. There is a duality of terms in Spanish when it came to pigeons. We have the word paloma for pigeons/doves (some doves are called tortolas, like turtle dove, for example), and the word Pichón for the young pigeons (what is normally eaten). In fact, you normally only see pichón on restaurant menus, and more rarely, "paloma", normally referring to (hunted) woodpigeon.
  16. I would understand "menudos" by context. The word "menudillos" is something sometimes used, and referred, to chicken guts as you said. Could be the Spanish equivalent to giblets? cheers
  17. Very interesting, at least as a non native English speaker that often wonder about different words with similar meanings, and the differences between them. In Spanish (at least in the Spanish spoken in Spain) we have the word viscera with the same meaning as you posted in English. Let's say is more a biological term (like inner organs, but of course, it excludes brain; for example, for us, visceras means all inner organs inside our trunk). We have a different word, casqueria, that means... well, anything is not a steak or or just meat... it includes visceras like liver, kidney, stomach, but others like the brain, tongue, eyes, testicles, trotters and so on. Not sure about marrow... Casqueria is a word essentially used when referring to food. Maybe just the equivalent to offal.
  18. farcego

    Dinner 2022

    This actually a well known brand in Spain, normally easy to find in the shelves of supermarkets. I have try other products from them, not that one, and they are nice.
  19. Very nice thread. I love goat as it is stewed in Lanzarote. Normally in Spain you don't get adult goat, rather young ones (cabrito). I am curious that you seems to have not have morena (moray), wich is something I also considered typical of the Canary islands (I have it in Lanzarote) cheers
  20. are those ones delivered by a kind of supersonic deer, or just they have its meat? (or maybe it is a local brand with that name?)
  21. I sometimes do them as you do, but I have never stab them, and never had an issue.
  22. Unbranded, really expensive anchovies, with maize bread, garlic, and a kind of Camembert made in the Pyrenees.
  23. Restaurante "La Salita", in Valencia has high praises from some of my friends. I have not been in Valencia for > 25 years. She was the winner of the 1st edition of Top Chef Spain (but Begoña's reputation as a cook came earlier that the trophy) website (in english): https://www.anarkiagroup.com/salita-eng
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