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BonVivant

BonVivant

The most popular dish in Galicia, Spain: boiled octopus. The beauty of this food lies in its simplicity. Tender octopus, good oil, and paprika powder. (I used both sweet and hot paprika here)

KgL0I8w.jpg

 

It's not often that I eat green asparagus. Here with grated dried tuna roe, from Alicante, Spain.

eWkukEw.jpg

 

My criteria for eating green asparagus: domestic, young and slender. In southern Spain, dried tuna roe and salted tuna loin ("mojama", an exquisite delicacy, let sit in olive oil for an hour first) are served in slices with some almonds and lots of beer. I have grated dried tuna roe over a lots of things.

 

nYGUKvc.jpg

 

Took some time to remove the meat from a kilo of crab claws.

Qh7KXn7.jpg

BonVivant

BonVivant

The most popular dish in Galicia, Spain: boiled octopus. The beauty of this food lies in its simplicity. Tender octopus, good oil, and paprika powder. (I used both sweet and hot paprika here)

KgL0I8w.jpg

 

It's not often that I eat green asparagus. Here with grated dried tuna roe, from Alicante, Spain.

eWkukEw.jpg

 

My criteria for eating green asparagus: domestic, young and slender. In southern Spain, dried tuna roe and salted tuna loin ("mojama", an exquisite delicacy, let sit in olive oil for an hour first) are served in slices with some almonds and lots of beer. I have grated dried tuna roe over a lots of things.

 

nYGUKvc.jpg

 

Took some time to remove the meat from a kilo of crab claws.

Qh7KXn7.jpg

BonVivant

BonVivant

The most popular dish in Galicia, Spain: boiled octopus. The beauty of this food lies in its simplicity. Tender octopus, good oil, and paprika powder. (I used both sweet and hot paprika here)

KgL0I8w.jpg

 

It's not often that I eat green asparagus. Here with grated dried tuna roe, from Alicante, Spain.

eWkukEw.jpg

 

My criteria for eating green asparagus: domestic, young and slender. In southern Spain, dried tuna roe and salted tuna loin ("mojama", an exquisite delicacy, let sit in olive oil for an hour first) are served in slices with some almonds and lots of beer. I have grated dried tuna roe over a lots of things.

 

nYGUKvc.jpg

 

Took some time to remove the meat from a kilo of crab claws.

Qh7KXn7.jpg

BonVivant

BonVivant

The most popular dish in Galicia, Spain: boiled octopus.

KgL0I8w.jpg

 

It's not often that I eat green asparagus. Here with grated dried tuna roe, from Alicante, Spain.

eWkukEw.jpg

 

My criteria for eating green asparagus: domestic, young and slender. In southern Spain, dried tuna roe and salted tuna loin ("mojama", an exquisite delicacy, let sit in olive oil for an hour first) are served in slices with some almonds and lots of beer. I grated dried tuna roe over a lots of things.

 

nYGUKvc.jpg

 

Took some time to remove the meat from a kilo of crab claws.

Qh7KXn7.jpg

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