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  1. Currently, Spain has arguably the best seafood and pork products in the Western world. Yet when it comes to how vegetables are treated, it is a sad state of affairs. What breaks my heart is that walking through the markets in Spain one is confronted by some of the best produce in the world. But what gives you wonder at the market bears little resemblance to what is served at the table—bland, textureless vegetables that have been so overcooked that might as well have come from the freezer. Salads are lackluster—some lettuce, tomatoes, a few olives and onions. No interesting lettuce variety or inventive dressing. Peas and favas are almost always stewed with sausages to the point where the vegetable retains none of it delicate flavor. The most common way of cooking spinach, swiss chard, broad beans or cabbage is to boil for 20 plus minutes until it is mushy an textureless. Then it is often sautéed in pork fat as if the goal is to extract out the flavor of the vegetable so that you can cover it up with the taste of meat. I can understand how vegetables like eggplant, peppers and artichokes may benefit from being cooked in this slow-simmered approach but why would you do this to green vegetables? Am I missing something? My experience is mainly with Cataluña and Andalusia. Maybe vegetables are treated differently in the north. Are things different in the Basque country, Galicia, Asturias, or Cantabria? How can a cuisine reach such amazing heights in terms of its treatment of seafood and meat and simultaneously be so behind the times in its treatment of vegetables?
  2. Hi, I'm an architect researching spaces and buildings related to food consumption and production, and am currently in Barcelona and later Madrid, for a week each. Can anyone reccomend a range of high and low endemic restaurants types in and around these two cities you think are worth visitng for their architecture/design as well as traditional cuisine/practices?
  3. Hi, I am writing an article about hi-tech interactive wine lists for a Chilean magazine. Recently, I read an article in the Periodico de Catalunya,in Spanish, kindly posted by Lenski on the Celler Can Roca forum, that said that the new wine list at El Celler de Can Roca is incredibly modern, a full sensorial experience. Josep, the sommelier, is quoted as saying "ours is a sensorial cellar. There is nothing like it in the world. When the client enters, 2 plasma screens show images and words about the wine he's thinking of ordering." Apparently, they go even further, getting clients to dip hands in a tub of steel mini-spheres to evoke the sensation of the bubbles in champagne, for example. When I ate there, the 3 brothers were still at the old address, but now they've moved to this swanky new space where they've got this wine cellar set-up. I'm sure e-gulleters have been there, so... Has anyone experienced this in person? I'd love to know more. Also, it seems Ferran has an interactive wine list too. Is anyone able to describe it? thanks so much!
  4. I just found some bags of Bomba rice with a sell by date of 2005. Other rices improve with age. I wondered if this applies to Spanish varieties.
  5. This is a question for all the Spanish wine experts out there... I have a chance to swap a bottle of 2001 Bodegas Luberri Rioja Finca Los Merinos for a bottle of 2005 Alvaro Palacios Les Terrasses Priorat. I know that I can drink the Rioja now (and even if I trade it, I'll get to enjoy a glass!) but am wondering if the Priorat will be a better treat in a few years' time. Should I go for it?
  6. The title says more or less all: being a true nerd, also when it comes to grilling, bakingand roasting, particularly Spanish style, I've come across this range of traditional/innovative ovens that I might fit in my new house. www.josper.es Apparently they weigh in at a hefty price and also weightwise, so I'd love to hear from anyone that har had a first hand experience, either privately or professionally.
  7. Through a link on a blog I stumbled upon a while back, I found some website that was like a spanish youtube for modern cooking. I've looked everywhere and i really can find the link again. Can anyone help out with this.
  8. I cant find the name of that lovely canned seafood from northen spain that appeared on tonys show no reservations. i believe he said it was about 230 euros a can.... but where to get it? the name begins with an E. does anyone have any information on this? and can it be ordered? thanx
  9. I'm tired of paying $1 crisp for something that probably costs 5 cents! Can someone tell me how to make these? Thanks.
  10. I am planning on moving to Spain soon, and am trying to decide on a place. I can live pretty much anywhere but there are a few things that I am particular about. Briefly about myself, I have a daughter with some health issues who is recovering nicely and the most significant intervention up until now has been food. My hope is that I would be able to improve this even further in Spain. I am looking for a place that is environmentally clean, away from industrial releases with good, clean air and water. Equally important is the availability of completely grassfed meat and dairy and produce grown without chemical fertilizers and pesticides. Extremadura looks ideal on google, but is it really so? Is the kind of food I am looking for easily available there? I am also very keen on cooking freshwater fish which seems to be in abundance there. The waters in Extremadura sound marvelous. Also, very taken with the availability of wild game. Oh, I could live in other parts of Europe but my heart is set on Spain The only reason to go elsewhere would be better resources for food. I have been reading on this forum and realize that some of you are very knowledgeable, looking forward to hearing your opinions and any advice. Aargi
  11. What Spanish wines are you drinking this year? Tasting notes or not. Favorite regions and vineyards. Questions and discussion.
  12. I've long been a huge fan of José Andrés, the Spanish chef who is an old friend of Ferran Adrià's and serves dazzling tasting menus at the tiny Minibar in Washington D.C. Here's a full report of my last meal there. Some of his specialties are the deconstructed guacamole, foie gras cotton candy and an amuse of caipirinha nitro (a solid and smoke-filled version of the traditional Brazilian cocktail). It's not just me that loves this chef, in fact: many egulleters have raved about his ultra-inventive cooking in the D.C. forum. The link to the Minibar topic is here For those who have never heard of him, here's a quick recap, quoted from the press release: "Born in Asturias and raised in Barcelona (...) His popular Washington, DC restaurant, Jaleo, was one of the first critically and commercially successful tapas restaurants in America(...) José has also been credited with introducing Americans to both traditional and avant-garde Spanish cooking, particularly with his exclusive Washington, DC-based restaurant, minibar by josé andrés. Food & Wine hailed José as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.” And the late R.W. Apple of the New York Times called him “the boy wonder of culinary Washington.” José is also a television star in Spain." It turns out he's just opened (or is about to open, I am not sure) his first West Coast restaurant, Bazaar, at the SLS hotel, which by the way has a very funky website The p.r. team sent me a release and photos (below) of the dishes but I was wondering... have any of you tried it yet? I'd love to hear your thoughts... WATERMELON CUBES WITH TOMATO SEEDS TROUT ROE CONES WATERMELON WITH FETA LOBSTER SALAD
  13. ok, having just come back from a phenomenal food trip to bilbao/rioja, im totally hooked on the aged ox steaks. is there anywhere in spain where its possible to buy this at retail? i tried a number of butchers in the area as i walked around, but i got nowhere. im sure my nonexistent spanish didnt help but it seemed that it wasnt possible to find any. do the asadors do their own sourcing/aging? surely there is somewhere to buy retail. if anyone knows please let me know... im happy to do the pilgrimmage.
  14. I am interested in experimenting with Spanish cooking, but have not found a good book on the subject. Does anyone have a suggestion for a nice, thick book on Spanish cooking? Thanks! Dan
  15. I recently moved to Barcelona, and have scoured around searching for shop selling artisan oils and vinegars in the city, only to find very little. Is there specialty store in the city for this kind of thing, or perhaps it's at a dry-foods store at one of the markets? Also, artisan dairy products, do they exist in town? Fresh local butters and milks? I've found eggs at the market, so that's getting close, but I'm missing my dairy. Thanks for your help.
  16. L’Angle/ October 19, 2008 Last year, I discovered Chef Jordi Cruz’s incredible culinary talent. My review of L’estany clar can be found here. After some delays, his new place L’Angle finally opened. The restaurant is part of HERE, a beautiful complex that includes the romànic monastery, the moderniste house, Alícia (Ferran Adrià’s food and science institute), a very sleek hotel, several restaurants and Chef Cruz’s L’Angle. I highly recommend spending a whole morning/afternoon to visit the installations, mainly the impeccably restored monastery. A cab ride from the Manresa train station will set you back around €15, a cab to/from Barcelona around €80-90. I want to apologize for the quality of the pics. They do not do justice to Chef Cruz talent. The restaurant has been appointed very elegantly, clean lines, a torrent of light, wood and black stone. Everything merges seamlessly with the setting. It is a contemporary space that feels very inviting and warm with a beautiful view of the monastery. The gardens that surround the hotel/restaurants are an olfactory delight thanks to the many herbs that grow there and that Chef Cruz uses in his creations. We had the tasting menu with the wine pairing. However, we asked for a limited number of wines (we had plans that required a somewhat clear mind). 1) Gin tonic subtil. Gin tonic foam, apple, lemmon ice cream. A very refreshing start. 2) Esqueixada de bacallà infusionada. Cod esqueixada. A staple of Cruz. The little “spheres” are romesco and black olives. A highly fragrant Arbequina olive oil finishes the dish. An excellent dish. 3)A very delicate “focaccia” with foie and not your usual roasted beef. 4)Ostra amb destil.lat de poma verda. Another Cruz classic but with a twist. The leaf tastes, itself, like an oyster and the delicate bitterness of the green apple beautifully contrasts with the oyster 5)Fals nyoqui de tomàquet. 6)Truita de riu amb pinya (River trout with pineapple) 7)Rogers tractats com una amanida 8)Foie rostit amb pera al cardamom (Roasted Foie with pear and cardammon) 9) Arrosset gorgonzola amb escamarlans de costa, gelea veneré I rúcola. Another classic from Chef Cruz large cannon. 10) Turbot salvatge rostit amb infusió de bolets 11) Garrí ibèric pur amb poma 12) Criofiltrat de maduixeta 13) Masses de xocolatata a les espècies. 14) Sopa fresca de meló amb kefirs. (A very delectable and refreshing dessert) And a week later, I had to go back to try the other “tasting menu.” I am only including different creations that were not part of the other tasting menu. 1) Mojito. The same technique as in the gin-tonic and still very refreshing. 2) Guisat de cloïsses amb fals nyoqui de carxofa. An outstanding dish. The false artichoke gnocchi and the “cloïsses” (“clam” does not accurately convey a cloïssa or almeja) were absolutely sublime, the whole dish came together wonderfully. 3) Calamar de potera amb aigua de calamar I allioli de citronella. The allioli was in the tube, but the “calamar water” was strongly infused with that, surprisingly, did not overwhelm the calamar: tender and lightly accentuated with black rice spaghetti. 4) Vieira saltejada amb textures d’oli d’arbequina, crema bretona, api-nap, soja en estats I clorofil.la. (Scallop sautéed with arbequina oil textures, bretonne crème, parnsnip…) This is another classic from Chef Cruz. Superb ingredients and a wide arrangement of flavors. 5) Pop gallec amb gelea de pebrots, aromatitzat amb fum de faig. A technique that I have seen before (Celler, for example) but it worked wonderfully here. Not for the weak of palate, the peppers gelea was strong complementing the delicate “pulpo” superbly. 6) Arrosset de llagostí I foie. 7) Llom de rap I gamba de costat amb guisat de pells I coralls, nyoqui tradicional de safrà I taronja amb oli Donostiarra. Another explosion of flavors and top quality ingredients. 8) Espatlleta de cabrit amb bolets A perfectly executed traditional dishes with some gustatory twists that shows how perfectly Chef Cruz combines traditional catalan cooking and modern techniques without compromising any and accentuating both. This is a trademark that is evidently in all his creations. 9) Brioix rostit al fron amb gelat de mel I cruixent d’anís. All the desserts were incredible, but this one was devastating in its simplicity. The moist cake mixed with the honey and rosemary ice cream was a perfect way to end my reencounter with Chef Cruz. If someone needs more info. on the dishes and would like a more detailed explanation or some pictures (I cannot upload them on egullet for some strange reason) email me and I will do so. I think he is a very talented chef and the new setting is incredible, a great compliment to his dazzling talent. Lenski
  17. Does anyone have a good fish escabeche link or recipe to share? Thanks
  18. The Program for Madrid Fusión 2009 is out and looks spectacular. This year a focus is on Mexico, including presenters such as Ricardo Muñoz, Patricia Quintana and Enrique Olvera amongst others. There will be a strong presence of US based chefs and culinarians including Grant Achatz, David Chang, Harold McGee, Sotohiro Kosugi and Jose Andres amongst others as well as the usual assortment of European heavy hitters. The dates are January 19-22nd.
  19. I'll be bringing along some of my Russian,Ukrainian and Israeli friends to enjoy some of our foods Next Sat and Sunday cheers! Cya there
  20. I recently purchased a few cazuelas of different sizes - they look like this. They were seasoned correctly, or at least the way I was told to. So, after cooking some artichoke hearts with olive oil and parmesan cheese in one last night, I popped it into the dishwasher, and this morning, when I opened the dishwasher I noticed an off-smell - that of rancid oil. Sure enough, it was coming from the cazuela. Bad. So, I'm wondering if the oil soaks into the pores and then turns rancid, or did it have something to do with the dishwasher? Any one else have this problem? And what exactly is the best way to care for this unique cooking vessel?
  21. I'm passing through Teruel in the first week of January and wondered if I would be able to get hold of some truffles. I won't be able to make it to the truffle market in Mora de Rubielos (sp.?) so wondered if there were any shops which might sell them. A long shot, I know... ps these truffles seem to be T. melanosporum - same as Perigord truffle - does anyone know if the are as good?
  22. Leftover turkey meat loaf, mashed potatoes and mushroom gravy: 2006 Abad dom Bueno, Bierzo Joven: This may be young vines mencia but this is good; very appealing nose of blackberry hard candy, earth and some red fruit hints; smooth and medium weight with a touch of grip, solid flavors that follow the nose, nice intensity and yet still supple; a medium length, clean finish. A new winery to me but one I‘ll keep an eye on. 13.5% alcohol, imported by Frontier Wines and about $12; I’ll buy more. Excellent with the meal. Chips, hummus and cheese: 2006 Dom. de la Fruitière, Muscadet Petit “M”: Fresh, clean, varietally correct with ripeness and cut; everything a Muscadet should be if its ready to drink young – and this is. 12% alcohol, imported by Jon-David Hedrick and about $9; a great price. Very good with the dish but even better without it. With no food: N/V Zardetto, Proseco Brut: Way to easy to drink and I have learned to buy them two at a time because everyone wants more. Not fancy but just delicious. 11% alcohol, imported by Locascio and about $12; I’ll buy more. With lobster risotto: 2006 J. Drouhin, Chablis: Fragrant with apples, lemon, seashore and flowers; fleshy but good cut with similar flavors that add licorice at the end, lovely balance, good depth, and extremely long. Unmistakably Chablis, ready to drink now and more a premier cru in quality than a simple village wine. 12.5% alcohol, imported by Dreyfus Ashby and about $20; I’ll buy more. Pasta with veggies, cheese, pine nuts and EVOO: 2005 Brunus, Montsant: 60% carignan, 35% grenache, 5% syrah; smoky, earthy, red fruit nose with spice accents, somewhat torrefied; rustic, big and somewhat alcoholic in the mouth but also ripe and deep with delicious, old-vine flavors that follow the nose, concentrated, grippy and intense; medium length. I’m not usually a fan of wines this big or from this region but this was better balanced then my description may indicate and had a visceral appeal. 14% alcohol, imported by Frontier Wines and about $20; I’d buy it again. Good with the meal. Best, Jim
  23. I have just made some Chorizo sausage and would like to know the best way to store it. It has been hung for 21 days and lost 40% of its original weight and now has a fine white mould covering. As far as I know its now ready for the eating process, but I would like to store it for a while. My question is should I vac pack and does it need to be frozen or kept in a fridg. Does anyone know how it is kept commercialy? Thanks for any advise on this. Norm
  24. Happy New Year to All! I prepared cocotxas pil-pil for lunch today and they were UNBELIEVABLE!!! I would like to ask for recipes as the flavors and the flesh texture of the cheeks are extremely sensitive. In addition, what wine do you drink with the dish? Many thanks and Happy Eating!!!
  25. ˙In this article from Men's Vogue, Jeffrey Steingarten says the best steak he has ever eaten was in Spain. His quest started during a trip to the basque region when he first had grilled buey or ox ( a castrated male greater than 4 years of age). His quest was later aided by two member of the eGullet Society, Pedro and Rogelio. Speaking of his meal at El Capricho: Those strong words certainly had me salivating, though I have never experienced what they had. Is there corroboration from others here? What kind of experience do people here have eating ox meat either in Spain or elsewhere? Does anyone have any particular recommendations on restaurants other than El Capricho where one can find steak this good? Any thoughts on El Capricho?
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