farcego
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Posts posted by farcego
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Some home made thick chips and "salsa Spinaler", a vinegar based sauce that goes very well for snacking
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7 hours ago, Annie_H said:
I'm sure there is a buyer for all of it. Whatever the grading system is, prime would go to the top quality producers. Nuri brand uses the best quality ingredients even a secret recipe for their red sauce. They clean, then racks go into a steamer before packing. Best quality olive oil. A few documentaries on-line. I don't think a smaller sardine would be inferior, especially using good ingredients, but a consistent size would be preferred because of packing/cooking times.
Pet food, zoos, dried and ground for fish tanks, garden fertilizers, fish oil.
Like many product producers, a cheaper list of ingredients and cheap oils, mass produced quickly, still has food value for those needing an affordable and much cheaper protein source.
The Capelin run is three weeks every year for commercial fisherman in Newfoundland . Probably just about over I think--mid July. Japanese buyers meet boats at the dock and visit the processing plants. They pay top dollar and only want the prime females. With the roe. They even test for the diet. A way to check that by snapping off the head and sliding the guts out. Leaves the roe behind intact. They do not want a 'red' feed--whatever that is. A good net pull may not be heavy in quantity or weight, but it seems to be easy for the captain to see 90% female and the proper diet--a money pull. Testing each boats container at the plant grades the catch.
Capelin spawn on/near the beach so I've never had a full female with the roe. 30 second video...
https://www.youtube.com/watch?v=qusHwTzf3Wo
In Japan it is called shishamo. Head on roe filled females.
The males are salted or smoked or brined and frozen. Used to see tinned but not sure now.
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.
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4 hours ago, blue_dolphin said:
In my post above, I mentioned the entertaining artwork on some of the sardine packaging. My shelfie wasn’t sharp enough to clearly show the cartoon designs on one of the brands from Portugal but this link to their website does. Notice the skinless ones are changing behind a screen or taking a shower or sauna while a smoked sardine is popping up out of a chimney:
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.
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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.
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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).
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On 5/18/2022 at 5:32 AM, liuzhou said:
I'm excited. This afternoon after a difficult day of dishonest idiots throwing their toys out of the pram and disappearing vaccinations, I found a new vegetable. Well, new to me, that is.
This is 车前草 (chē qián cǎo) or plantain herb (no relation to the banana-related fruit of the similar name). This is Plantago major, native to Europe and Asia, although apparantly introduced elsewhere. It can be eaten raw when young, but we don't do that round here. More likely it will be stir-fried as most vegetables are.
I haven't tried it yet, so no comment on taste, but I'll update when I try it.
Not a great image, I know, but sadly, the market floor isn't really set up as a photo studio!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).
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On 5/9/2022 at 12:01 AM, AAQuesada said:
Rioja's age pretty well if you have a good one. Heck when I visited Lopez de Heredia in Haro they poured a 14 year white that tasted like it had years still left in it, truly amazing. @Owtahear I recommend you send your wine to me and i'll let you if it's still good 😇
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.
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suckling lamb, and pig are really stunners on the oven!!
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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
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37 minutes ago, liuzhou said:
China does grow white garlic (in Shandong province), but in very limited quantities. In fact, asparagus of any sort is quite a recent find here. Five years ago I was lucky to see it once a year; now the regular green kind is in most supermarkets.
I seiously doubt much, if any, white asparagus is exported. At least for now.
I still prefer English asparagus in its short season. Perfection.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)
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39 minutes ago, weinoo said:
Belgium and Holland.
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)
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Just now, heidih said:
Beef ribs are not my favorite but with them I especally do not understand thinking your marination was an issue. What was not good about them? To me having done a lot of ribs from both beef and pork - it is tha cooking method that imparts/affects ideal texture. The brushed on sauce - well ok but that is not the definng factore to me.
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!
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8 hours ago, weinoo said:
2nd seder for us...Erwin had posted earlier in the week that they'd received their first shipment of spargel, so...
Spargel with jäegerschnitzel (mushroom gravy on the side). Buttered potatoes. And a nice Salomon grüner to go along.
A little bit about spargel...Why Germany Calls The Spargel Vegetable 'White Gold'
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?)
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beef back ribs for last night. Certainly I should have marinated them better/longer. Let's see next time
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2 hours ago, liuzhou said:
Mackerel is most certainly farmed, although most is still wild caught. I have visited a mackerel farm in Japan and seen it for myself.
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)
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On 4/12/2022 at 11:47 PM, liuzhou said:
These are Chub Mackerel (
). In Chinese, they have many names, but the one preferred here is 花池鱼 (huā chí yú). Also, known in English as the Pacific mackerel, they are closely related to the Atlantic mackerel. Despite the japanicus in the scientific name, they are found (and farmed) worldwide and often turn up in canned fish products and cat food.
That said, they are high in nutritive value. Those in the image are about 8 to 10 inches in length.
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
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Cooking skills are so relevant, but some products requires additional techniques or "hardware" not easily available at standard homes.
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6 hours ago, Katie Meadow said:
I avoid farmed fish and shrimp if possible. The one thing that made a deep impression on me was not about toxins, but news that farmed salmon is actually grey in color, and they have to color it artificially. I have no idea if this is true. Also I find it greasy. Wild west coast salmon is fresh tasting and not greasy. The one exception I keep hearing about is farmed North American trout. Canadian and American raised trout have a good reputation. Here in North Carolina every restaurant serves a brand of trout called Sunburst, which I intend to try soon.
Farmed Trout will get the color from same "artificial" colors.
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On 4/5/2022 at 11:13 AM, scott123 said:
That's an interesting link, thanks.
Just to be clear, for the most part, I'm not talking about the health impact of eating fish bacteria. The whole purpose of defecation is to separate nutritional components from toxins. There isn't an animal on this planet that is meant to live in a pool of it's own toxic waste. The only way that fish farmers are able to keep the fish alive is by dumping obscene amounts of antibiotics into the pens. It's these antibiotics that we should be worrying about the most when we eat farmed fish (regardless of what the label says). And it's the fact that unhealthy animals have a fraction of the nutrition that healthy animals possess.
Well, that's brave. Do you really consider all non digested stuff as toxic? You should read about biology more in depth.
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21 minutes ago, heidih said:
Thank you @heidih and good grace I may be allowed to go in with some of my seafood staples. i would miss them otherwise
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a bit of topic but BTW, is there a lace to check for acvcepted food to be carried to the US by plane?
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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
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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
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On 1/22/2022 at 12:21 PM, Shelby said:
Had to get out yesterday and run some errands. Dropped in to the Asian Market. It was PACKED with people. While there were a lot of shortages, their meat section was full.
These landed in my cart.
We will see what trouble I can get into.
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
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Dinner 2022
in Cooking
Posted
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?