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He's a very good friend. The price is borderline for my budget. Definitely a wedding present but you gave me a good idea. I will try and find a friend of his & it can be a present from both of us.A pata negra de bellota will go for about 80€ per kg. Multiply this by the number ok kg in a leg, perhaps 7 or 8, and you can decide how much you like your friend.
And they don't feed only on bellota, only, if they are "de bellota", during their last two months of life.
Below is the ultimate sketch that explains the different ways iberico is clasified, based on the breed and feed. Remember this and you are all set. There was a similar table at the ham museum in Monesterio.
https://www.google.ca/search?client...2i10i30i19k1.bT_DPRR5sxw#imgrc=nm_XQTHTdHMNjM:
So you are loking for the black lable. Easy to remember: like the black belt, the very top.He's a very good friend. The price is borderline for my budget. Definitely a wedding present but you gave me a good idea. I will try and find a friend of his & it can be a present from both of us.
Very true but no need to suffer unnecessarily
Is that the one in Mechelen or Vilvoorde, have been to both of them .Come over to Belgium and I'll take you to the best horse steak restaurant !
Roux is ubiquitous in Cajun/Creole cuisine -- gumbos, etouffes, etc. After we moved to SoCal I had to learn to make a good roux; it's quite tricky, and some good cooks - including my favorite aunt - just can't seem to do it.New Orleans barbecue shrimp anyone?
Is that the one in Mechelen or Vilvoorde, have been to both of them .
Wish you well,Peter.
one may not call it the national dish, exactly, but it certainly is the state comfort food.I used to know people who could get you a prime Canadian Haggis in New Jersey for January 25th.
BTW isn't Spam the national dish of Hawaii:-?
I did not say eating a non perfect meal was suffering.If you feel that eating a "non perfect" meal is suffering, then don't eat...
We'll talk eachother after a few days
I did not say eating a non perfect meal was suffering.
I did say there is no need to suffer unnecessarily. There is a difference.
In other words if there is a better meal to be had not too far away and for not too much more money? Might as well have a go at it
I thought haggis was a Scottish dish?one may not call it the national dish, exactly, but it certainly is the state comfort food.
I thought haggis was a Scottish dish?
Not that it matters to me. I'm Scottish, English, German & both sides of the Irish
This does stray off the subject of Spanish cuisine (somewhere along the line I am looking forward to trying Paella while I am there.... also churros...)
?
Forum rumour has it that in Hontanas their seems to be some sort of informal paella competition, with many albergues serving it. It's not because a dish is more common in an area that it cannot be well prepared 300 or 500 km away.Paellla, on the other hand.... I hope our Spanish members correct me if I'm wrong but...it isn't a dish that I have ever found on the Camino francés... .
Hi AbbyDee, churros you may find.... Paellla, on the other hand.... I hope our Spanish members correct me if I'm wrong but...it isn't a dish that I have ever found on the Camino francés... I was once served a frozen seafood paella because the others wanted to try it but it doesn't do the dish justice. Bears no resemblance to the real thing. (Maybe I'm just fussy)
If you want to eat well, stick to the local dishes
Buen camino.
Who knows? I may find it.... or notThere is always pulpo. and from the many books I have read, there seems to be a contingent of peregrinos who did their caminos powered by cafe con leche, chocolate croissants, bocadillos and Coke Zero (his main complaint was that if you needed ice for an injury, there was ice aplenty, but very miserly in your soft drinks) and one guy who scavenged his way along on the leftovers in the albergue kitchens. (he was on a very limited budget) And one (he was in Leon at the time) who waxed ecstatic over dipping his churro in chocolate.
I am sure whatever I find wherever will be an adventure!
I've heard that paella originally comes from Valencia region. Again, Spanish members, please explain/correct.Hi AbbyDee, churros you may find.... Paellla, on the other hand.... I hope our Spanish members correct me if I'm wrong but...it isn't a dish that I have ever found on the Camino francés... I was once served a frozen seafood paella because the others wanted to try it but it doesn't do the dish justice. Bears no resemblance to the real thing. (Maybe I'm just fussy)
If you want to eat well, stick to the local dishes
Buen camino.
In my opinion prosciutto di parma is slightly better than Jamon Serrano but the best is Jamon iberico by far.
Iberico ham is also expensive in Spain.
Serrano is the best value for the money.
HORSE meat? My ancestors relished it, second only to buffalo. I'm a bit surprised that it can be found on modern menus.
Paellla, on the other hand.... I hope our Spanish members correct me if I'm wrong but...it isn't a dish that I have ever found on the Camino francés... I was once served a frozen seafood paella because the others wanted to try it but it doesn't do the dish justice. Bears no resemblance to the real thing. (Maybe I'm just fussy)
What concerns me about ordering Paella on the Camino is that it appears at your table within fifteen minutes - so, yes, must be frozen pre-prepared I guess.
If it doesn't appear almost instantly (because they sell a lot of it and have prepared it just before opening time), or if they don't politely warn you you'll need to wait for it, that's the strongest sign it's not freshly made.
I do tend never to order paella unless I can see with my own eyes that it's fresh.
Sushi comes from Japan, but I can still get excellent sushi at homeI've heard that paella originally comes from Valencia region. Again, Spanish members, please explain/correct.
Last year in Madrid my friend made what he told me was authentic Valencian paella. Chicken & rabbit. His girlfriend from Valencia helped him make it. Not sure what else went into the dish (I was out for a walk when they put it together )I've heard that paella originally comes from Valencia region. Again, Spanish members, please explain/correct.
But I can swear that the best seafood for me (pulpo as first choice of course) was in Galicia.
When I ate it paella de Valencia contained also seafood and chorizo. I googled and found this recipee:Last year in Madrid my friend made what he told me was authentic Valencian paella. Chicken & rabbit. His girlfriend from Valencia helped him make it. Not sure what else went into the dish (I was out for a walk when they put it together )
I do know he was a little upset by what Jamie Oliver considers Paella while another friend up in La Coruna could care less.
They have both told me generally speaking the best seafood is up in Galicia. The best overall food in San Sebastian.
When I ate it paella de Valencia contained also seafood and chorizo. I googled and found this recipee:
http://www.myrecipes.com/recipe/paella-valencia
which confirms that. But as we say here not every village and every house in the village prepare food the same way. That makes cuisine diverse and interesting.[/QUOTE
https://www.theguardian.com/world/2...o-brings-fractured-spain-together-against-him
When I ate it paella de Valencia contained also seafood and chorizo. I googled and found this recipee:
http://www.myrecipes.com/recipe/paella-valencia
which confirms that. But as we say here not every village and every house in the village prepare food the same way. That makes cuisine diverse and interesting.
Generally, I'll eat almost anything that doesn't eat me first. To my sorrow, however, I discovered that my system cannot tolerate Jamón, either Serrano or Iberico. Because they're dry-cured and not cooked, they're just too oily.
I agree; be they in Barcelona, Seville, Ronda, Granada, Cordoba, Toledo or wherever, tapas are marvelous.
When I ate it paella de Valencia contained also seafood and chorizo.
But as we say here not every village and every house in the village prepare food the same way. That makes cuisine diverse and interesting.
... authentic Valencian paella. Chicken & rabbit. His girlfriend from Valencia helped him make it.
Yep, we were touring southern Spain on our own. We arrived in Ronda (after getting seriously lost in the hill country) from Seville and continued southward from there to the coast.Hey there, hearing about Ronda, my place of birth, in this site make me smile, due it´s far from the Caminos.
I agree, tapas are marvelous.But, I think you dind´t try a good jamon. A good iberico is not oily.
Buen Camino and ¡Buen apetito!
Yep, we were touring southern Spain on our own. We arrived in Ronda (after getting seriously lost in the hill country) from Seville and continued southward from there to the coast.
We're going back one of these days, hopefully sooner rather than later. About the jamon: after two bad experiences in a row I'll not be trying it again. I may talk slow, my friend, but I don't think slow.
Paella even made it to the New World. Its living descendant is found today, along the Gulf Coast.When I ate it paella de Valencia contained also seafood and chorizo. I googled and found this recipee:
http://www.myrecipes.com/recipe/paella-valencia
which confirms that. But as we say here not every village and every house in the village prepare food the same way. That makes cuisine diverse and interesting.
What is hallibutmona?Just watch some fish cooking tv show. Paella made with hallibutmona bed on Italian rice, cilantro and habanero....
Purists ... nah, I don't feel sorry... as long as one knows what the original is, and the derivatives Not unlike walking around with a tourist shell on...
Halibut on a bed of Italian rice, with cilantro and habanero.What is hallibutmona?
Italian rice? risotto?
Cajun food along with barbecue is pretty much the closest thing we have to true American cuisine.Just watch some fish cooking tv show. Paella made with hallibutmona bed on Italian rice, cilantro and habanero....
Purists ... nah, I don't feel sorry... as long as one knows what the original is, and the derivatives Not unlike walking around with a tourist shell on...
Halibut on a bed of lemon risotto with cilantro & habanero actually sounds pretty goodHalibut on a bed of Italian rice, with cilantro and habanero.
... and the Far East too. "Valenciana" or "Arroz Valenciana" our local version of Paella Valenciana is a special-occasion dish served in Panay Island (4 provinces), Philippines. Although I grew up there accepting it as local food, I wonder why it cannot be found as local food in other islands as well.Paella even made it to the New World. Its living descendant is found today, along the Gulf Coast.
Agree!... paella... is more a style of cooking than a specific dish;
In most places along the Camino Frances, you will need to get a short way off the route to find good Spanish food. For example in Ponferrada a short walk over the bridge there is a super little restaurant (Meson Luisi) where the tables are taken up by locals! Not a pilgrim in sight. The food is excellent - you would probably find something to suit even if you are vegetarian!Hello, moderators? Can we find an XXX rating for vegetarians for threads like this? ¡Dios mío! The things you folks eat! Brings the topic full circle for me, a lover of Spain and the Camino, but NOT of its food!
From the more-than-you-ever-wanted-to-know department:Anybody ever heard of jambalaya? It's essentially paella, modified with Cajun and Caribbean flavors/ingredients. Like paella, jambalaya is more a style of cooking than a specific dish; one includes what one has on hand.
It will be my honour to guide you around.
And as ever : eternal gratitude for what the generation of your dad did for all of us.
Thank you, from the son of a half-blood Mississippi country boy.
Here's "the rest of the story" as the late Paul Harvey would have said:
My father didn't enlist out of patriotic fervor, but out of necessity. He enlisted in 1939, shortly after his 21st birthday, simply because he needed a job. In 1939 the state of Mississippi was still in the grasp of the Great Depression, and Uncle Sam was just about the only organization that was hiring.
It depends where you eat. I know that after a splendid menu del dia (mid afternoon ) ., definitely no room for dinner. I always return home without weight loss !! I wonder why?
It's certainly great value., you must admit.
Annie
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