farcego

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.

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

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

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

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

Thank you @Kim Shook@kaybind @TdeVfor welcoming me As a funny fact of myself, I can say that when I was around 5 years old, I already loved blue cheese, anchovies, snails, and the treats I would ask to my parents if we were in a bar after one day at the beach where always sour, strong flavored, like bitter soft drinks (bitter kas) or banderillas (pickled baby cucumber, guindilla (Spanish green pickled chile) pickled pepper and olives). when I reached ~10 years old, almost any timnle I would go for dinner out with my parents, I would order steak tartare if available. Yes, manchego is one of the most international cheeses from Spain. There are plenty of them. Where I belong (Cantabria) the best known cheese is Picon bejes tresviso, a strong blue cheese similar to Cabrales and Valdeon (all three are made in the same mountain range, which is split between three autonomous communities, and each one has its cheese and they are different each other). We have other cheeses like "queso de nata" (caw milk, soft cheese), "quesucos lebaniegos" (hard, small ones made often with goat milk) plus more recently added ones with the growth of small artisan cheesemakers. I particularly like from cheesemakers La Jarradilla, the cheese named "Queso divirin", soft paste with really earthy and mushrooms scents form the darkish rind. Cheers Fer

Well, that's an amazing dinner, amazing, but I would say the trout may be steel-head? [also known as ocean trout, fjord trout etc....]. From the picture I doubt it would be an arctic char, and I have fish some chars while in Norway. Never seen chars in Spanish restaurants, even if they were introduced in some lakes around Spain decades ago, thankfully it didn't work well

Spanish omelette [obviously with caramelized onion 😍] and Salmorejo [Spanish cream based on tomatoes and bread], with an Australian tempranillo red wine.

Hello there!! I am Fer and in a Spanish born food passionate. Being born in the cantabric coast of Spain, I love fine seafood, stews, and meat. I also have lived in other parts of Spain, like Segovia (famous for the roasted piglets among other stuff). As being a wildlife biologist, I have spent last years abroad, some years in Norway and lately in the apple island (Tasmania). I then have shared home with people with diverse backgrounds like Zimbabwe, Egypt, Nepal, Sri Lanka, Madagascar, Nigeria or Mexico, which have also impact me on the cooking way. My main interests are linked to cheeses, and in general meats and seafood. I also like nice drinks (beers and also wines like galician mencias or godellos) but so far they are for me a nice add to a fine food (of course it may change at some point) cheers Fer