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  1. What makes an authentic paella? Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.) How varied are paellas compared to risotto? What kind of image is conjured up for you when you think about or hear about paella? For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella. I have made recipes which were a blurring of lines between paella and risotto. What are your favorite kinds and recipes? Discuss...
  2. Turron is usually translated as "nougat," and some is very much like what I've come to know as nougat, or at least the hard nougat, but I've seen "turron" that appears to be more like nut brittle and "turron" that's more of a soft paste, although moister than halva to my thinking. I have also seen a whole range of other candies sold as turron that are variations of the ones I've described and some that seem unrelated. Butterfly mentions experimentation in his reply to the Christmas bounty thread, but it seems "turron" has long been a loosely used term. Are there any strict definitions and what is the range of products that carry this label?
  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. 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.
  5. 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.
  6. 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
  7. My boyfriend is heading off to Barcelona, and asked the inevitable question: 'Anything I should bring back?' My reply of 'Anything that looks delicious or interesting' didn't help much. I've never been to Spain, and have no idea of what sorts of edible/drinkable things are worth finding and bringing back. Various sites promoting Spain/Barcelona aren't that helpful, since they push what they want to sell/figure will appeal to tourists, and those aren't likely to be the most interesting or noteworthy things. We're interested in everything from low-end, mass-market items, to high-end specialties, as long as they can survive and are permitted on short-haul, EU flights (some of the more durable seasonal produce, perhaps?). Also, since my boyfriend will be spending the majority of his time at a conference, he's unlikely to have a chance to do any really intensive or out of the way hunting, unfortunately. Anyway, if you have have suggestions (things you ate there/brought back/wished you'd brought back/were given by someone who'd been there), I'd love to hear about them!
  8. 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.
  9. 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!
  10. 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...
  11. I just visited BCN and went to La Boqueria and Santa Caterina. I was most impressed with Boqueria but some people have told me others are better, cheaper, more respected by locals, etc. So what's the answer? What's the best, and how do we define best?
  12. 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
  13. 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?
  14. I've recently discovered Fideua at a local Spanish restaurant and have fell in love wth it! The noodle used in this dish has a vey nice texture. What type of noodle is usually used in this dish? Anyone tried making this at home with success? Please share!
  15. Time and time again I come across recipes which suggest pimientos choriceros especially from The Basque country and Cantabria. Can anyone tell me what is its likely name in English and where I can find them preferably an image, thanks
  16. Are there any Spanish/Small Plate type restaurants in Denver/Boulder?
  17. The2006 Independent News and Media Limited Published: 14 December 2006 http://news.independent.co.uk/europe/article2073028.ece
  18. I'm the mother of an almost-six-month-old, and I'm thinking a lot about how to raise a daughter with a good palette. Rice cereal (the traditional first food in America) doesn't seem like a good start-- I certainly wouldn't eat it very happily. So I'm wondering about other countries and other traditions-- What's the traditional first food for babies in Spain? (I'm also going to post this in the following forums: Italy, France, Japan, India, China, Middle East, and Mexico. Apologies to those who run across this question in other places!)
  19. Note from the host: This discussion started in the Fabada thread. I think the issues discussed deserve their own thread I really like José Andrés' restaurants in DC--and respect him as a chef--but I don't quite agree. I think the pork products (and fish and shellfish) available in the US are quite inferior to what is so easily available here. The best items from Spain are not imported. It is possible to source decent alternatives for some items, but you will have to look hard at small suppliers and pay quite a premium. All the more reason to come for a visit...
  20. I thought I'd share my version of The Hirshon Gambas al Ajillo (Garlic Shrimp). To my palate, this is the best version, let's see if others agree with me - and share their recipes as well for a cookoff by some enterprising eGulleteer. The gauntlet is thrown down! cheers, JH ______________________________ The Hirshon Gambas al Ajillo (Garlic Shrimp) 1/2 cup butter (one stick) 1/2 cup extra virgin Olive Oil 12 cloves Chopped Spanish Purple Garlic 2 lbs. medium shrimp, peeled, soaked in salty water for 20 minutes, washed and drained 1/4 cup beef broth 1/3 cup lemon juice 1 tsp. smoked Spanish Paprika 3 T. crushed dried chili peppers, (I prefer cascabel for this recipe) 2 Bay (laurel) leaves 1/2 cup Fino Sherry wine Salt and Black pepper, to taste 1/3 cup Chopped Parsley 1/4 cup chopped fresh Thyme leaves 1. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat. 3. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat. 4. Heat oven to 500 degrees F. with large terra cotta cazuela or ceramic dish on oven shelf. 5. When the cazuela becomes very hot, remove to the top of the stove. 6. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and broth (which has been brought to a boil). 7. Stir, add in parsley and thyme, stir again and return to oven for 5 minutes. 8. Serve with rice or bread to absorb the juices!
  21. Note from the host: I splitted some posts from the thread Quality of regular restaurants compared to Italy to create this thread. The detail achieved in the debate regarding the specific figures of cod fish consumption in Portugal deserves its own thread. Miguel, Miguel, Miguel... I have always the impression you suffer from this nagging, resentful Spanish complex endured by old-time Portuguese nationalists: "De Espanha, nem bom vento, nem bom casamento"... Should I translate? Old-time Spanish nationalists have the same boogaboo vis-à-vis France, by the way. I'm happy to report that I don't. I'm getting a bit fed up with your supposed expertise. How long have you been writing about food and wine? Which Spanish restaurants do you really know? Where are you coming from, anyhow? I know Portugal. I visit Portugal constantly. I go to big-town restaurants and to small-town inns in Nelas or in Régua or in Valença do Minho or in Estremoz. Everyday food is better in Spain, and it has been better for a long time. Quite a bit better. But I have strenuously tried to avoid Spanish-Portuguese comparisons on this board because it isn't fair given the size, wealth and culinary diversity of the two countries. However, if you insist, I'll go into that in Technicolor. With the credibility, or lack thereof, inherent to the fact I've been a food and wine writer for major European and American publications for the past quarter century. Now on the codfish information. My father never was responsible for fisheries anywhere, but I'm a professional reporter and I like to deal in fact, not in fiction. So please do consult this Report on the seafood consumption data found in the European countries of the OT-SAFE project from the Vrije Universiteit in Amsterdam. Besides pointing out that "statistical data concerning seafood consumption is not available for Portugal", they do indicate this: "The Portuguese seafood consumption per capita (Kg/year) depends substantially on how cod is included in the statistical data. As an example, between 1992-1994 the Portuguese seafood consumption per capita (Kg/year) was 37.4 if cod was included as dried fish, however if it was converted to fresh codfish (which is the normal procedure in FAO) then the Portuguese seafood consumption per capita would be 61.6 Kg/year." Quod (not cod) erat demonstrandum.
  22. Language will be an issue here, since I guess most of the titles considered as must have won't be available in English. Nevertheless, I think it could be interesting to find which books covering Spanish and Portuguese food at large (any topic ranging from history to recipes) do you think should be present in every serious library on the topic. Suggestions, please?
  23. The Week of June 7th, 2004 Metrópoli, El Mundo’s supplement for Madrid includes a review of El Placer de Comer, a new and promising restaurant in the heart of Malasaña. Fernando Point’s review remarks the inspirative dishes with a touch of fussion and a very correct wine list. On the same magazine this week’s Top Metrópoli is dedicated to Roasted Sardines and liste their top ten places to eat them in Madrid. Unfortunately, the contents of Metropoli for other cities are not available on line. Also, in El Mundo Sunday's Magazine there’s an interesting Vinegar tasting made by Viridiana’s Chef Abraham García which includes a few recipes on vinaigrettes by Hespen and Suarez. El Correo Digital, the Basque paper includes a gastronomic section where the always polemic Rafael García Santos writes this week on Tubal, the wonderful restaurant of Atxen Jimenez and her son Nicolas Ramirez in Tafalla (Navarra). He also writes an interesting article praising the new dishes with melon as main ingredientcreated by top Spanish chefs. On the same paper there’s a frozen crème recipe and this week’s seasonal product article is for the verdel (Atlantic mackerel, scomber scombrus) also known as chicharro. Barcelona’s paper La Vanguardia includes a monthly supplement made by the group 5 a taula with a restaurant review that praises the new wine bar and restaurant Enoteca Bombaci at the Hotel Arts in Barcelona. 5 a taula, which in English means five at the table, is a group formed by Miguel Espinet, Sergi Ferrer-Salat, Josep Vilella, Miguel Gay y Josep Maria Sanclimens. This group publishes a homonym column in the newspaper. And also an interesting article where Santi Santamaría starts the inauguration of the renewed Can Fabes. Asturia’s paper El Comercio take’s a view on el Mesón Restaurante Don Sancho, a popular restaurant with superb fresh seafood at reasonable prices in Avilés, and the centenarian Casa Zabala in Gijón. This week’s recipes are for Red Mullets and an interview with Alejandro Urrutia, owner of the restaurant Paladares. La Libertad digital, the internet newspaper always include a gastronomic article signed by the veteran critic Caius Apicius, this week is dedicated to the tapas served on the Royal wedding by Arzak, Adrià, Roncero and Jockey. Please notice that to read some of the articles you need to be registered. If you want to discuss this article there is a thread for that here.
  24. Dear Friends, Kindly take a second or two to become aware of my serious condition and its remedy. I have just finished a leg of Joselito's Gran Reserva. It was 7 1/2 kilos and lasted almost a year. At the same time, another blow hit my larder. With tears in my eyes I had to cook the last four remaining pieces of bacalao, the pil-pil cut. As my travel plans will not take me to Spain for a few months, is there any decent e-shop you know that I could buy joselito and bacalao from? I hope there is at least one noble and able soul, who will help me resolve the urgent condition I am confined in. Thank you
  25. HI! I've thought about a fun idea those from us who live in Barcelona could undertake... How about taking 30 € to La Boqueria market each and seeing what do we cook out of it? I don't know, I think this might stretch out culinary muscle. Then we can write the menu each one of us cooked so that everyone else at the forum can have a look. Would anyone be interested in this? How do we go about it --- are everyday, back of the pantry groceries like flour and oil included? What do you reckon? Just think aloud. Mar
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