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Hi Chrissy!I agree. The Francesinha sandwich was a big mistake. I was glad to be able to share it and still couldn't eat my half; nor did I want to finish it.
Woody, I wonder if there will be any replies from pilgrims who loved that "sandwich".i ate the chips and left the rest; won't do that again!
I loved mine! But my tastes in food and drink are generally not very subtle. I lean towards strong flavours and calorie-dense foods. More likely to choose tinto rather than blanco, stout rather than lager, and a huge steaming pile of meat and fat surrounded by chips rather than the quinoa and lettuce alternative....Woody, I wonder if there will be any replies from pilgrims who loved that "sandwich".The leftovers on the plate are probably fed to the dog out back.
I love both dense foods and lighter fare. There was "almost" nothing I disliked on my Caminos and never left anything on my plate except most of that sandwich, and later a small bucket of tiny snails. They were slimey and you pulled them out of their shell with a toothpick...totally disgusting to me and I generally love seafood. I even wondered if they were raw.I loved mine! But my tastes in food and drink are generally not very subtle. I lean towards strong flavours and calorie-dense foods. More likely to choose tinto rather than blanco, stout rather than lager, and a huge steaming pile of meat and fat surrounded by chips rather than the quinoa and lettuce alternative....
It's my reward dish that I eat every time I arrive in SdC! I try to add sangria when it's available.Pulpo!
I miss nothing.During my first Camino I was introduced to the scrumptious tortilla. You know that thing that looked like a pie made with eggs and potatoes. Well today, the Mrs. (@J Willhaus )made one for breakfast. What a delight!
What Camino food do you miss?
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While I like Spanish tortilla, I'd like it more if it had a little less potato and a little more meat/cheese/egg.During my first Camino I was introduced to the scrumptious tortilla. You know that thing that looked like a pie made with eggs and potatoes. Well today, the Mrs. (@J Willhaus )made one for breakfast. What a delight!
What Camino food do you miss?
Morrisons in the UK do/did three of four versions of these. I have tried a couple and as Trecile says above how on earth can you take basic ingredients and make something so bad!The only cold eggs I like are hard boiled with a bit of S&P.
I've never seen pre-packaged tortillas. They must be like the "Frisbees" mentioned above, so if I ever see them I'll be sure to steer clear.
Padron peppers? I’ve lived in México for a spell, and know a bit about chiles, or at least the ones from south of the border, but had to look these babies up. And having done so and seen some fotos, they remind of los jalapeños y los sushitos. I attach an article I found, but do believe it’s a “gringo” source. Yep, from Alabama. But there must be a place across the pond there where you can get them. Thank you all for adding to my ever-continuing education about what to expect and look forward to en el camino.I agree with J Willhaus - Padron peppers. I cannot find a decent source in England. Any tips?
Toured France a few times by motorbike and can honestly say every meal was superb, some fine cooking, some rustic and everything in between. The French way (and English ex-pats in a couple of cases) of eating dinner makes it an event in itself. One evening dinner ran on to gone 10pm from a round a 7.30 start. My fellow biker the next day said I hope dinner does not last as long (we had moved to our next destination) and it was a lovely ex-pat retired couple but the husband was a chef and oh my! Gone 11pm by the time dinner finished!Folks: you are alil talking about food on the various caminos. Do any of you ever find good food in France?
They are most like shishito peppers, and most are rather mild, though they say that one in 10 is spicy, but I still don't think that they reach the level of jalapeños.Padron peppers? I’ve lived in México for a spell, and know a bit about chiles, or at least the ones from south of the border, but had to look these babies up. And having done so and seen some fotos, they remind of los jalapeños y los sushitos. I attach an article I found, but do believe it’s a “gringo” source.
Ah, ok. Thanks for the info. I eat some kind of chile así no más or in freshly made salsa with almost every meal, and look forward to trying the padrón on the camino, hopefully sooner than later.They are most like shishito peppers, and most are rather mild, though they say that one in 10 is spicy, but I still don't think that they reach the level of jalapeños.
Padron Peppers (Pimiento de Padron)
The Padron peppers (Pimiento de Padrón) are chili pepper originating from Padrón, Spain. They are typically mild but about 1 in 10 delivers a blast of heat.www.chilipeppermadness.com
You got me droolin, Camino Crissy! In México, we prepare chiles serranos, jalapeños and chiles güeros in a similar fashion, and top them off with a good squeeze of lime juice. More times than not, however, they will have some kick to them. Can’t wait to try the Padrón variety. Thanks!I do not enjoy hot, spicy peppers, but I loved the Padron peppers in Spain and ordered them often. They were served grilled, slathered in olive oil, and salt. I thankfully never had any jolts of surprise with hot ones.
There's a thread on it here: https://www.caminodesantiago.me/com...ak-sparks-national-debate.78632/#post-1103452On BBC News today there was an article on a bunch of people that got salmonella from a Madrid restaurant known for its egg tortillas. Now a Spanish debate on should eggs be runny in a tortilla.
I can imagine you as part of a Flanders and Swann tribute act....A shop down here has 1L bottles of Super Bock, just finished one, but amazingly, also Madeira wine, that I started to greatly miss after moving on from the Porto region.
A fellow next to me did take the Francesinha Especial today, and it looks very different.Normal for the French Riviera I suppose but I doubt they'd recognise it in Porto!Where is the cheese and the half-gallon of beer and tomato sauce? And the chips?
That looks pretty meagre for a Francesinha! Next time you are in Porto you'll have to try the real thing.Francesinha Normal on the French Riviera :
€6
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It's great !!
Dunno about Francesinha Especial, here it's the Lisbon version, next month maybe.
Yours looks like cheese on the inside. Every Francesinha I saw in Portugal was covered in cheese. Otherwise, it is just a fancy grilled cheese sandwich, with perhaps a smidgen of meat.A fellow next to me did take the Francesinha Especial today, and it looks very different.
Besides, Lisbon version not Porto.
And mine was full of cheese.
The French Riviera peculiarity is the French bread.
I had the real thing on the Rota Vicentina in Potugal. It was absolutely humongous, at least a 6" square drenched in a rich gravy cheese and stuffed to the gills inside over 2" high...this is no fish story! My son and I shared it and still could not finish it. I think the waitress snickered when she brought it to our table. I posted a picture of it on this very thread (#100).That looks pretty meagre for a Francesinha! Next time you are in Porto you'll have to try the real thing.
This YouTube video shows an easy and great way of making this. It's called a Spanish Omlette in the video, but it seems the same as a tortilla.All this talk of tortillas had me trying once again to make one. I caramelized the onion (red onion, as that’s what I had on hand), and cooked the sliced potato separately in the microwave with just a touch of water and olive oil. Then I layered the potatoes and caramelized onions in the pan with a goodly grinding of Himalayan Rose Pink Salt Crystals (good salt makes a huge difference IMHO) and black pepper, then poured on the egg in which I had also added some salt crystals. Oh, and a touch of milk in the egg. I won’t tell you what the finished product looked like but it was delicious. And with ketchup - oh, the horror of it! - absolutely divine.
Interesting, thank you. I’ll try it that way next time. I think the trick might be also to ensure that the pan is hot enough - and don’t skimp on the oil - when you add the final mixture, so it doesn’t stick. We are so often instructed to use a non-stick pan (not in this video); I don’t have any non-stick pans, and I saw some very regular - and obviously well used - pans used for tortillas on the camino.This YouTube video shows an easy and great way of making this. It's called a Spanish Omlette in the video, but it seems the same as a tortilla.
My recipes say don't cook the potatoes until they are breaking apart like that, but I think there are lots of ways to make a tortilla.Interesting, thank you. I’ll try it that way next time. I think the trick might be also to ensure that the pan is hot enough - and don’t skimp on the oil - when you add the final mixture, so it doesn’t stick. We are so often instructed to use a non-stick pan (not in this video); I don’t have any non-stick pans, and I saw some very regular - and obviously well used - pans used for tortillas on the camino.
In Spain tortilla means omelet.This YouTube video shows an easy and great way of making this. It's called a Spanish Omlette in the video, but it seems the same as a tortilla.
Seems it was a type of francesinha poveira, which is a Lisbon variant made with more sauce or less (mine had little, but it was juicy inside -- and about half and half meat and cheese), and made with baguette-like bread so that it can be eaten by hand.That looks pretty meagre for a Francesinha! Next time you are in Porto you'll have to try the real thing.
I've seen several people sharing photos in a Spanish cooking Facebook group I'm part of, of the potato chip (crisp, if you are British) tortillas they've made. They didn't look that bad in the photos and the people who made them seemed happy with them. So I thought I'd give it a try. Never again! I'll go with the former description above and back to my regular way of making them.A novel 10-minute tortilla recipe popped up for me just now. It might be shockingly disastrous or shockingly delicious, but its creativity gave me a smile anyway. Here it is for anyone adventurous enough to try: tortilla made with potato chips instead of sliced potatoes.
Tortilla Española with Potato Chips
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. This ingenious version from chef Ferran Adrià calls for potato chips instead of the usual thinly sliced potatoes.www.saveur.com
I was afraid it sounded too good (easy) to be true! Thanks for taste-testing and sharing your verdictI've seen several people sharing photos in a Spanish cooking Facebook group I'm part of, of the potato chip (crisp, if you are British) tortillas they've made. They didn't look that bad in the photos and the people who made them seemed happy with them. So I thought I'd give it a try. Never again! I'll go with the former description above and back to my regular way of making them.
I was served one of those in Crete a few years ago. It was truly awful.A novel 10-minute tortilla recipe popped up for me just now. It might be shockingly disastrous or shockingly delicious, but its creativity gave me a smile anyway. Here it is for anyone adventurous enough to try: tortilla made with potato chips instead of sliced potatoes.
Tortilla Española with Potato Chips
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. This ingenious version from chef Ferran Adrià calls for potato chips instead of the usual thinly sliced potatoes.www.saveur.com
I'm oddly curious now about just how awful this version can be....I was served one of those in Crete a few years ago. It was truly awful.
Smidgeon! Mine had half a cow. A tough one. Plus some other unidentified sausage type meat.Yours looks like cheese on the inside. Every Francesinha I saw in Portugal was covered in cheese. Otherwise, it is just a fancy grilled cheese sandwich, with perhaps a smidgen of meat.
I was saying that JabbaPapa's had just a smidgen of meat. I mean look at it (in the photo he shared above) and compare it to what you faced in a real francesinha.Smidgeon! Mine had half a cow. A tough one. Plus some other unidentified sausage type meat.
once or twice I would like to find a really good hamburger somewhere. I have tried a bunch, and they were just not that good--the beef tough/chewy e.g.
Thanks. That's always a good measure of food in general is you couldn't stop thinking about it. I'm going to head right there when I arrive about August 2. When you say down the street, I assume you mean back towards plaza obradoiro.Galician beef is delish. I had a fantastic burger in Santiago at some nondescript bar down the street from the pilgrims office. Had to come back the next evening because I couldn't stop thinking about it.
Although I wouldn't necessarily miss it on the Camino, once or twice I would like to find a really good hamburger somewhere. I have tried a bunch, and they were just not that good--the beef tough/chewy e.g. Of course, I'm comparing it to burgers I'm used to in the U.S. It makes me wonder if Spain beef is grass fed as opposed to grain fed. This will sound preposterous maybe, and I'm somewhat embarrassed to admit it, but the best burger I have had in Spain was at a Burger King. Spain is somewhat known for its steaks, so one would think the burger meat would be good. Anyone out there find a burger they really liked on the Camino.
Best Hamburger I've ever had was at the BurgerKing at Santiago airport - absolutely the freshest ingredients! Worst one was at BurgerKing in Burgos! ...but I'm not really a hamburger 'appreciator'...Although I wouldn't necessarily miss it on the Camino, once or twice I would like to find a really good hamburger somewhere. I have tried a bunch, and they were just not that good--the beef tough/chewy e.g. Of course, I'm comparing it to burgers I'm used to in the U.S. It makes me wonder if Spain beef is grass fed as opposed to grain fed. This will sound preposterous maybe, and I'm somewhat embarrassed to admit it, but the best burger I have had in Spain was at a Burger King. Spain is somewhat known for its steaks, so one would think the burger meat would be good. Anyone out there find a burger they really liked on the Camino.
Thanks. That's always a good measure of food in general is you couldn't stop thinking about it. I'm going to head right there when I arrive about August 2. When you say down the street, I assume you mean back towards plaza obradoiro.
No, as much meat as cheese.I was saying that JabbaPapa's had just a smidgen of meat.
You're not wrong!That's the kind of food that makes you hate yourself afterwards....
indeed, we French prefer lamb and certainly not place mint on lamb or mutton. That seems very English…You must have had an English chef in your Aragon restaurant….Oh !! I had been forgetting !!
In Aragón, I had the lovely experience of something I had not tasted in decades, except in some ghastly French imitation version -- roast mutton in mint sauce. The mutton perfectly roasted with garlic, as it should be, albeit small filets rather than sliced, and the mint sauce was perfection itself, but the twist was that the accompaniment was Spanish chips/"french fries" and eggs instead of typical English sides, plus delicious Spanish jamón, and it was genuinely unique albeit a very simple combination.
2019 :
Totally impossible to get in France, because even though my mother's personal recipe for the meat was actually French, the French themselves despise mutton, and only eat lamb ; plus they simply do not know how to make a good mint sauce.
The other major thing that I really missed even on the Camino in most of Spain, and still miss now, including because I first discovered it as a child, is a proper Flán Catalàn.
Mint sauce on lamb would be absolute sabotage. On either side of the Channel / la Manche.indeed, we French prefer lamb and certainly not put mint on lamn or mutton. That seems very English…
I think it looks similar to the "grotesque" one I had in Portugal on the Fisherman's Trail in 2019.the idiot in the café decided to gouge me rather grotesquely.
The beer & tomato sauce this time was actually palatable rather than sickly sweet ...I think it looks similar to the "grotesque" one I had in Portugal on the Fisherman's Trail in 2019.It was definitely too much of a "not so good" thing.
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