farcego

Hi, I am passing close to a LIDL this Friday. What can you tell me about this fondue? Anything else that I should not miss from the store?

Some home made thick chips and "salsa Spinaler", a vinegar based sauce that goes very well for snacking

At least in Spain, and with the exception of very few brands that own their own fishing vessels, the fish is auctioned for professional sector. That includes processing companies, but also restaurants and retailers mostly. And yes, the starting point of the price depends on three main factors, size (the larger the better), abundance (when there is a lot of catches, price drops), and season (depend for what purpose, not all months are considered equal) plus some others like fishing method, not just from a point of labeling/marketing -(artisan catch, line catch etc in the label) but the product itself suffer much more in a trawler than in a seine net (if we think of sardines, I've seen the sardines out of a bottom trawler, and they cannot be sold in a fish market, they just too bruised, but can be sold for cheap tins). Also, in the US, for example, you may pay at least twice the money that you would pay in Spain (and probably applies to Portugal) Regarding the "Sardinillas", named little or baby sardines in english, It is quite a personal choice. My old man loves them, but I prefer much more the tins with just 2 or as much, 3 individuals inside.

Thank you for sharing the link to their website. Now I am seriously considering buying and shipping a couple of their sardine t-shirts to my mother's house in Spain Going back to the sardines, I feel Spain has been quite behind Portugal and France in terms of marketing Sardines, given that we share very similar ways of eating and canning them (and we share same species and ocean). I really like some of the art that is on some french and Portuguese ones. This is relatively new to Spain, but some beautiful cans/boxes (and delicious inside) can be fund too.

I actually love sardines. It was staple/cheap fresh seafood in north Spain during the season when I was young, and latter on, I also love them canned. I've been disappointed overseas when often cans marketed as sardines reveals themselves as sprats or herrings (I both like them, specially the smoked sprats "Riga way", but not in disguise). I got very jealous when I saw some days ago @liuzhou Portuguese ones, and now with @blue_dolphin shelves. What I eat as a kid (and still when I can if back home) are what British call explicitly "pilchards", and it is what typically you get from Spanish, Portuguese or french cans (Don't know much about UK, other than some regions are famous for their Pilchards, but in my briefly time in Scotland -St Andrews- I just discovered the kippers and I focused on them). In other places, I have to explicitly search for "Portuguese" or other word in the package because some brands does not always state the species canned under the sardines name.

What an amazing post!!! This week I had a cheese I never had before, Saint Andre: It came well into a cardboard container and then, when we see the cheese: look at that! Really nice texture of a triple cream properly "affine", buttery and a bit "fungi", and the ripe add some pungent. I enjoyed enough to it at once without any help of other food, crackers, etc (it is how i normally eat cheese).

As a kid, I use to eat them raw, straight away from the stem, I remember it as very green and a bit pungent, the texture sliglthly reminds me of chia, but dryer. Anyway, it happened decades ago and I completely forgot them till you post them (thanks).

Lopez de Heredia Whites are particular ones, and not really representative of Rioja... at least if we talk about rioja's whites. I still have several that now are over 20 years old (some pretty older). Not my preferred type of whites (I have used them with game, often with woodcock), but very nice, and I got them for free (for some personal reasons). The same for some "rosados" I got and are really good.

suckling lamb, and pig are really stunners on the oven!!

And now my dinner today, as simple as it can be, fries and duck eggs. The fries are "fried" with some old onion I had, and some garlic cloves, and then, the ducks eggs for just a minute or so. Simple, not to complicated, and very nice

You quoted @weinoo but i wrote that. Yes, I was unsure. for years they use to came from Peru for the factories, where often they are processed. But I have somehow the thing of having seen them tinned with origin China. I'll check and if i found something, I'll post. Never had engish asparagus. I assume from a quick search they are green. Are they wild or cultivated? (i.e. in spain there are both wild, and cultivated greens, quite different)

Maybe, but I would suspect they are more in the central-european market? In spain you often see then as Origin Peru (not sure about china?), and the companies sometimes play with branding so they may look from the famous local spots. Just like with chikpeas, a few well appreciated regions in spain that still grow them, but you end up in the store with branding using regional names evocating this regions, with a small product of north America (Canada and US). TBC, nothing against overseas products, but against playing with names etc to attract costumers too close to break legal labeling (probably all us here in this forum check labels all the time, but not the majority of people)

mmm, actually, was my first trial of beef ribs.. so maybe I just don't like them as I like pork ribs? That's why I may give them another shot, but you may be right, maybe I was expecting something more fatty and meltier like the pork ones, so after reading your post, maybe it is just that I don not like much the product? I'll give just another shot, just in case as I never tried them, so it was easier to me to think my failure rather than it is a product not much of my taste? Thanks!

Delicious, fresh, but also preserved, some regions in spain (just a couple) grow terrific ones, but the average ones you may get came from overseas (Peru, and, maybe China?)

beef back ribs for last night. Certainly I should have marinated them better/longer. Let's see next time

Out of curiosity, How are they typically coocked/eaten around China (well, around where you live, China is simply huge....)? BTW I have always think that some of them (like mid sized Jack mackerels) should be terrific prepared as kippers are made in UK (no like the 'kippers' sold in tins and found elsewhere). Never had a chance to try (no equipment or skills to do so)

Never heard of farmed mackerel (and I spent too many years doing research in one of the finest Marine institutes of the world). Back to the fish, I love mackerels on the oven. I have often found it as underappreciated because it use to be inexpensive in seafood markets where it appear (like southern Europe). Had to fish them by myself while in Australia

Cooking skills are so relevant, but some products requires additional techniques or "hardware" not easily available at standard homes.

Farmed Trout will get the color from same "artificial" colors.

Well, that's brave. Do you really consider all non digested stuff as toxic? You should read about biology more in depth.

Thank you @heidih and good grace I may be allowed to go in with some of my seafood staples. i would miss them otherwise

a bit of topic but BTW, is there a lace to check for acvcepted food to be carried to the US by plane?

Hi, in my experience: In Spain, I would call it Kebab (mostly beef or chicken, unfortunately lamb is rare) In Australia, where I lived for years till recently, it's upon the place, in greek restaurants you have Slouvaki (lamb, beef, sometimes chicken), gyros (pork) but also durum or shawarma (lamb, beef, chicken) in street food places with middle-east fashion. In Australia, kebab is what we call in Spain "pinchos morunos", roughly. I also know that in mexico tacos al pastor are done in this way (Lebanese inmigrants make it popular in that country) [known from Mexicans BTW] Hope it helps cheers

hahaah that's fine and fun you guys i just googled it before and found a bunch of thai recipes, so I was thinking on some kind processing/curing or so ha ha ha

Just cuirous what's the diference between just duck wings and canh vit wings. All i can see is linked to thai recipes towards the duck blood