Jump to content

Search the Community

Showing results for tags 'Spanish'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. With the program looking to be particularly outstanding, I am giving serious thought to heading to Madrid for Madrid Fusión 2008, but will need to do so on a serious budget. Food, of course is the first priority, but good inexpensive lodging will go a long way to allowing for more to spend on food. I have a few questions, answers to which may be helpful to myself as well as others attending this event or simply traveling to Madrid. 1. What are the current can't miss restaurants in Madrid? 2. Recommendations for good, inexpensive hotels with reasonable access to the conference as well as places I would want to go in Madrid. Metro is probably the desired mode of transportation. Any do's and dont's regarding the metro? Economical access options for the metro? 3. Strategy for attending the conference. Can anyone relay a good strategy for getting the most out of the conference? Is food available there? Can one actually get to everything or will difficult choices need to be made? I will be interested in people's experiences navigating past conferences. 4. Post Conference. I am thinking of extending my trip for a few days after the conference. Possibilities include San Sebastien, Sevilla, Galicia or simply staying in and around Madrid. My first choice would probably be to head up to San Sebastien to score a couple of specific meals. Does anyone have any suggestions as to how to do that most economically? I will be traveling solo. Planning time is running short. Thanks for any help you can provide. You can, I think, safely assume that I will report back should I be able to put this trip together.
  2. Welcome to the Spain & Portugal Cooking forum, where we discuss all cooking and sourcing related topics specific to Spain & Portugal for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in this region. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  3. So I've reached the conclusion that my life will be meaningless without playing around with some food chemicals over the next couple of months. Which means I'll need to buy some. I've seen the reverse spherification kit for sale at €116, but I already have lecithin and agar agar, so I'm wondering if anybody knows an outlet in Barcelona that is selling the products individually? Or, if not, maybe an outlet that can beat that price? Simple questions really...
  4. These are EL MUNDO´s Metropoli recently released culinary awards for 2007: Restaurant of the year KABUKI WELLINGTON Finalists: DIVERXO, ZARANDA Top newcomer restaurants of the year DIVERXO, SENZONE (tied) Top traditional restaurant HORCHER Finalists: JOTA CINCO, ZORZAL Top out of town restaurant VILLENA (Segovia) Finalists: LA PARTIDA (Villanueva de la Cañada), R DEL CALLE (Aranjuez) Top foreign cuisine restaurant LAVINIA ESPACIO GASTRONOMICO Finalists: DON GIOVANNI, SAKE DINING HIMAWARI, ASTRID & GASTON, TRASMONTANO Top more than a restaurant RAMSES Finalists: ALBOROQUE, SULA Top up and coming chef FERNANDO DEL CERRO (Casa Jose, Aranjuez) Finalists: CESAR MARTIN (Balzac), DIEGO GUERRERO (Club Allard) Top sommelier RUT COTRONEO (Senzone) Finalists: OSCAR LOPEZ (Alboroque), DAVID ROBLEDO (Santceloni) Top maitre d' JOSE LUIS PEREIRA (Aldaba) Finalists: ISAAC GARCIA MESONERO (Gaztelupe), RAFAEL LOMAS (Lagrimas Negras) Top tapas or wine bar TABERNEROS Finalists: ESCAURI, MUSEO DE LA PATATA Top decoration LE GARAGE Finalists: LA TERRAZA DEL CASINO, FISH CLUB Top gourmet shop MANTEQUERIAS BRAVO, VIUDA DE CUENLLAS (tied) Finalists: LIVING IN LONDON, PLAISIR GOURMET Honorary awards Madrid: CUSTODIO ZAMARRA (Zalacain´s sommelier) Spain: LOLITA Y PAQUITA REXACH (Hispania) Worldwide: JACQUES MAXIMIN (Ex chef Table d'Ámis)
  5. I know you do not need to refrigerate the full bone but I have a quarter pound of slices and it feels weird to leave it out. Is it ok to keep it in the fridge? Thanks.
  6. My husband and I are staying in BCN for 2 months halfway between Boqueria and Santa Catarina markets - we're having a great time shopping and cooking but after 3 weeks we have decided we need to dive deeper into the markets and ingredients but lack the language facility to do so. Any recommended guides? Or any egullet/foodie BCN residents who could help (for a generous lunch??!!) Thanks
  7. I would like to express my uneven experience when trying restaurants after reading a review. I admit I am a great fan of "Metropoli", the entertainment magazine from "El Mundo". I have been following their recomendations for a very long time, and have discovered great restaurants that I would probably never would have tried otherwise. But, sometimes I have been dissapointed, which doesn´t mean I will stop buying the magazine or trying their feautured restaurants. This Friday I tried one of the tapas bars featured, Puerto Viejo de Algorta on Reina Mercedes 25. All of the hot pintxos were already cooked and on display, so if you ordered the campeon (chistorra with egg and fries, that apparently won a prize for its creator, Martin Berasategui) they will put it on the microwave. The same occured when other people ordered hake with praws breaded. The hake looked and tasted frozen and was quite dry. I was quite surprised to see they used the microwave to re-heat the pintxos. The quality therefore for me and my friends was just average. I believe this is not uncommon, but it did surprise me it got a good review... Any thoughts?
  8. Before the spring of 2003, I was a food and wine enthusiast like many others with a passion for travel, dining and fine wine. It was at that time due to an inopportune respiratory illness before a planned trip to SARS-filled China, that I discovered and became involved in eGullet, an episode of serendipity that changed my life and proved that the internet is indeed a land of opportunity. Over time, as a result of my involvement with this organization and the connections I have made through it, I have had the good fortune to develop a deep interest in culinaria into a true avocation. The result is that I have been conferred with press credentials for such culinary events as The Starchefs International Chefs Congress, The NY Fancy Foods Show and now the 2008 Madrid Fusión, something I would never have dreamed of five years ago. Though I am no more than a competent home cook, events like the Starchefs Congresses, the CIA's World of Flavors programs and Madrid Fusión, intrigue me because of the confluence of incredible creativity, especially in an area that appeals to me perhaps more than any other creative endeavor - the culinary arts. I relish the creative give and take that these programs foster as well as the opportunity to improve my personal understanding of what these creative icons are accomplishing. It doesn't hurt, either that these events often afford an opportunity to nourish the gustatory senses as well as the intellect and the soul! I arrived in Madrid on Sunday morning, taking the day to recover and re-orient myself to a city that I had not seen in person since 1974. Helping me do that was none other than eGullet Society member, Rogelio, who took me on a walking tour through old Madrid with stops for tapas before culminating in a fabulous lunch at Asturianos, however, that is material for another discussion. The rest of the day, I spent acclimating to the time change. The following morning I spent walking around Madrid taking in Picasso's Guernica at the Reina Sofia Museum and walking through the Retiro Park before taking the efficient and clean Metro to the Palacio Municipal de Congresos in northeastern Madrid where the conference would be held. Madrid Fusión is a large conference with a lot of coordination involved. Over 4100 people were involved with the event as either guests, speakers, journalists or staff. Speakers, mostly chefs, numbered 54. There were 140 members of the international press and over 500 from Spain, who provided daily newspaper and television coverage of the event. Given the complexity of the event and my relative inexperience as a first time participant, check-in to obtain my credentials prior to the 3:30 PM start time proved hectic and somewhat chaotic, although I did manage to complete the process and obtain a simultaneous translation transmitter/headphone set prior to the delayed start of the program. This year's Conference was billed as Gastronomy, Internet and New Technologies. Indeed there was a focus on these elements, where in years past according to what experienced Fusion goers told me, there had been none. Indeed, one would think that this would be a natural topic for this conference that celebrates all that is new and inventive in the world of food. Unfortunately, these elements when presented conflicted with other presentations and demonstrations and my involvement with these was minimal. Hopefully, others who were involved can relay their experiences here. Over the course of the next few weeks, I will do my best to convey a sense of what transpired at the conference as well as the flavor of the event.
  9. I live in Louisiana, and crawfish (you might call them crayfish, but you'd be wrong ) is a big deal. I've been hearing that restaurants have been recently, over the last few years, buying Spanish crawfish. As an import it's supposed to be superior to the Chinese product and closer to the Louisiana product. How big is the Spanish crawfish industry? They're able to undercut the Louisiana product on price. And that I can't quite figure out. Between the weakness in the dollar and, I'm assuming, regulation on a minimum wage, where do they get the labor to hand peel crawfish?
  10. I did a search and could not find that a topic on malasada's had been started? ..of course if I am wrong please let me know and point me in the right direction. I have made them for years with good results my "recipe" (and I use that term loosely because I don't have one I just make up the dough to feel) includes AP flour, yeast, canned evap milk, sugar, salt, softented unsalted butter and a couple of eggs a very gentle kneading and a long rise then a fry in hot but not french fry hot oil about 300 degrees I am thinking until golden and they float on the top of the oil ..remove and toss in sugar (sometimes I use vanilla sugar) like I said I have made these for years with good results but they are more donutty than malasadaish (if those can be words) ...I would love them to be lighter ..fluffier and fantastic for this Sunday when I have to take them to work for my coworkers to judge (they are HARSH!!! and two of them are Portuguese!!!) the best malasada I have ever had was in Hawaii on the big Island at the Hilo farmers market a woman had made them then stuck two together with a good amt of butter spread in the middle then the whole thing was tossed in sugar ...it was melt in your mouth eggy buttery goodness ... suck your thumb twirl your hair good!!!! so please if you are good at making malasadas ..if you have a good recipe ..or if you just like talking about deep frying some soft dough to eat with sprinkled sugar all over them and you! ..(I think there was a thread about RI style doughboys at one point?) l would so appreciate it! thanks so much in advance
  11. I'm creating a recipe for a contest and I need to get my hands on some Spanish specialty food items. Anybody know a great source/store in Boston or suburban West Boston???? Thanks! -Mark-
  12. The following comment by vserna in another thread got me thinking: Is this also true of Barcelona? I have to say, the conversations I've had with butchers about buying aged beef have been fairly short and pointless. At markets I only ever hear people asking if the meat is "muy tierna" and buying tiny, quickly-cooked cuts. Decent buey seems to be the best bet but I am yet to find anyone who has any interest in hanging the meat let alone anyone who practises it.
  13. Does anybody have any experience with The Spanish Pavillion in Harrison, NJ? Thanks.
  14. I've noticed in looking through historic Iberian sources that there seems to be a number of recipes for cat. As the recipes are from general recipe collections, I assume this doesn't represent a response to famine or invading Prussians. Was this a widespread practice and how long did it continue for I wonder?
  15. http://www.dailymail.co.uk/pages/live/arti...7SubG9m5XV/fomz My friend who follows tabloid news sent me this tidbit because she knows I'm a Mario fan. I highlighted the good parts. I wonder if they'll be cooking or just travelling and eating. Gwyneth Paltrow is putting Hollywood on hold to film her own TV cookery show, it was revealed. Although it's not too clear who will tune into a cookery show for Gwyneth's Paltrow's tips. But the cooking extravaganza, which is being made by American channel PBS, kicks off in October as Gwynnie and Mario take to the Spanish roads. The actress, 34, is a famously fussy eater and has been ridiculed in the past for her bizarre and strict diet regimes. They have ranged from strictly macrobiotic to Atkins to vegetarian-who-eats-fish diets. She still doesn't eat pork or beef, but is willing to sample other delicacies for the show. Gwyneth claimed: "I eat all that [spanish] stuff. The crazy fish things, the eels, I love it all." What about the Iberico ham and cold meats? The TV programme will pay homage to a country where Paltrow spent many childhood summers. It will also give her a chance to offer America a look at Spanish cooking. Channel 4 and ITV are currently in a bidding war to win the rights to show the programme over here. A source said: "This is so far removed from what Gwyneth is used to that the show is sure to be a ratings winner. It can't fail. One wonders if there's a macrobiotic recipe for disaster... "Even if it's proper car-crash TV it will be entertaining at least
  16. Hi all: While eating in Spain, how do you differentiate between authentic angulas and imitation ones? I have had angulas at a Spanish restaurant in the U.S., but could not say whether they were authentic or not. I will be visiting Spain in September, and would like to ensure I can try some authentic angulas. Thanks, Richard
  17. Although there have been several times when we seriously doubted that we would make it, after a year of comings and goings we can finally write: we’ve got a stall at La Boquería market in Barcelona!! Let me write it again: we’ve got a stall at La Boqueria!! ‘We’ consists of 4 partners, including Silly Disciple, Oriol –blogger from buenoparacomer—and Juan, an experienced cook. A year ago, an opportunity presented itself to get ahold of a stall selling fruits and vegetables and break into the quite closed circle of Boquería owners. Our project, transforming it to a fresh, seasonal, artisanal made pasta. Looking at it with some perspective, it’s probably safe to say that installing a nuclear power plant in the Sagrada Familia it’s easier than changing what you can sell in a stall in the market, but with some luck and some help, we made it. We’ve worked during these months to develop some recipes and fillings and we’re eager to see how people react. We plan to document our progress in this thread, so more on fillings, ingredientes, sauces and pasta later. In the meanwhile, here are some photos: The Boquería Market The stall before chaos in form of construction began Chaos and destruction We'll keep this thread updated. Questions, ideas, suggestions are welcome.
  18. When traveling there is almost nothing I enjoy more than visiting the local markets as they tell so much about a culture and its people. The Mercado Central of Valencia was one that I absolutely had to visit. I wasn't disappointed. The Mercado Central of Valencia has been undergoing renovations for over a year. While I had not seen it prior to the renovations, it is truly a magnificent building - the finest market architecture that I have seen. The modernist building designed by local architects, Soler March and Guardia Vich and opened in 1928 became the space for this market, one of the oldest continuing markets in Europe. My sense is that the Mercado Central is neither as large nor as varied as the Boqueria in Barcelona, its most obvious point of comparison. The day my wife and I visited was a day after it was closed for a holiday. We visited on May 2nd, which may explain a relative lack of quantity in the seafood stalls. Even so, the quantity and quality still far surpassed almost anything available in the United States. The photos will be presented as I took them, which is as we walked through the market and visited various stalls as opposed to groupings by type. I will let the photos speak for themselves. Explanations will be given where I think they are necessary. Otherwise, I will try to do my best to answer any specific questions. The nuts in the center of the photo are chufas or tiger nuts. These are used to make the Valencian specialty horchata. More to come...
  19. I have just learned that Pti's blog is now in English and was interested that she was an expert in Creole food; so a question that has always interested me: why are the rhums from the French Departments (e.g. Guadeloupe & Martinique) aged and labelled 5, 10, etc years as is Cognac, Calvados, etc in the mother country but ron from ex-Spanish possessions (eg Cuba, Puerto Rico) has levels of quality but is not aged or labelled by years, whilst the mother country's Spanish Brandy is.
  20. We have a lovely Spanish gourmet store down the block, and ever since Docsconz's write ups, I've been wandering over there to experiment with different ingredients. Yesterday I came across "El Lobo", a soft almond paste, flavored with honey and pressed into a bar. They had crumbles of it to taste, and it was delicious. My question is: what it traditionally done with this almond bar? Just eat it? Use it as a pastry ingredient? I made it into a sort of gelato, finished with some saba syrup and candied/spiced orange peel. I was pleased with it, but kept wondering..."what are you 'supposed' to do with it?" Thanks!
  21. The neighborhood seafood market is stocked with beautiful Spanish mackerel right now. I enjoyed Pacific mackerel pan-fried years ago, and believe I've had the Spanish mackerel in sushi. Does anyone have any recipes or methods to cook it? They're only $2 a pound, so I want to pounce while they're available.
  22. Does any one know of a bottle shop or licensed grocer that has a Spanish or Portuguese focus, in Melbourne?
  23. As it happens, rose' has been on my mind a lot this week. Summer is coming . . . Last summer, Dan (my SO) was visiting Stefan Asseo at L'Aventure Winery here in Paso Robles, and he came home with 6 delicious bottles of Stefan's rose' as a gift for me. I blew through those bottles; the wine was incredibly good and went with all our light summer fare--antipasto plates, shrimp, pasta salads, etc. When I hoped to get more, I discovered that Stefan was sold out. Lesson learned: I am starting my rose' shopping in April! And in keeping with that theme, Gabriella Opaz at Catavino has declared April to be "Spanish Rose'" month. But the catch is, you have to taste and compare a Spanish or Portuguese rose' to any rose' of your choice from elsewhere. Sounds like fun, huh? Catavino also has their own forum, (I love the "virtual tasting" graphic). Does anyone else have rose' on their wine shopping radar?
×
×
  • Create New...