RE: Antonio Rey play Andalusian Guitar....!!!

Costs are rising and times are tough.
Please consider a donation to keep this
place going.

Welcome to one of the most active flamenco sites on the Internet. Guests can read most posts but if you want to participate click here to register.

This site is dedicated to the memory of Paco de Lucía, Ron Mitchell, Guy Williams, Linda Elvira, Philip John Lee, Craig Eros, Ben Woods, David Serva and Tom Blackshear who went ahead of us.

We receive 12,200 visitors a month from 200 countries and 1.7 million page impressions a year. To advertise on this site please contact us.

You are logged in as Guest

Users viewing this topic: none

Printable Version

All Forums >>Discussions >>General >>

Page: << < 2 3 4 5 [6]

Message

<< Newer Topic Older Topic >>

Anders Eliasson

Posts: 5780
Joined: Oct. 18 2006

RE: Antonio Rey play Andalusian Guit... (in reply to ralexander)

Cigalas are very rich, but as with most sea food, when it comes from a colder climate, it tastes better. The Cigalas from the North sea (jomfruhummer) are by far the best. just like smal prawns from the north are way better than camarones.

Besides, we cook them with the heads on and when we eat them, we break of the head and suck up what there is inside (viking manners). I looks ugly, but the taste is very good.

I wonder if Yojimbo is still following this thread?

_____________________________

Blog: http://news-from-the-workshop.blogspot.com/

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 12:24:21

mark indigo

Posts: 3625
Joined: Dec. 5 2007

RE: Antonio Rey play Andalusian Guit... (in reply to NormanKliman)

quote:

making a broth from a chicken skeleton. Sounds weird but I don't know another word for it.

i think it's usually known as "chicken stock"!

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 16:33:44

Morante

Posts: 2179
Joined: Nov. 21 2010

RE: Antonio Rey play Andalusian Guit... (in reply to mark indigo)

Chicken, as it is usually sold cheap in Europe, is full of hormones, antibiotics and horrible pienso. Remember it was the pienso from diseased animal brain that produced the vaca loca from a vaca which naturally only eats grass.

If you can't get a free range chicken from the sierra, you would be better to use a shot pheasant or partridge.

It is no surprise that cancer in on the increase when the food on offer is already poisoned.

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 16:52:02

HolyEvil

Posts: 1240
Joined: Nov. 6 2008
From: Sydney, Australia

RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)

quote:

ORIGINAL: Anders Eliasson

Besides, we cook them with the heads on and when we eat them, we break of the head and suck up what there is inside (viking manners). I looks ugly, but the taste is very good.

WOW.. I'm glad you guys up north do it too.. Here in Australia.. usually it's the Asian people who do that.. because it's the best flavoursome bits in there. But the Caucasian people here usually say it's disgusting.. and would not try it!
And the prawn heads can be flattened and panfried till it's crispy, so good with beer. Also it's awesome for adding flavour to seafood soups/chowders..

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 18:02:21

HolyEvil

Posts: 1240
Joined: Nov. 6 2008
From: Sydney, Australia

RE: Antonio Rey play Andalusian Guit... (in reply to Morante)

quote:

ORIGINAL: Morante

If you can't get a free range chicken from the sierra, you would be better to use a shot pheasant or partridge.

I agree.. always buy free range chicken. And ethically raised animals, be it cow or lamb or pig. It's not worth the savings if the animals are mistreated.

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 18:03:45

Anders Eliasson

Posts: 5780
Joined: Oct. 18 2006

RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)

quote:

Chicken, as it is usually sold cheap in Europe, is full of hormones, antibiotics and horrible pienso. Remember it was the pienso from diseased animal brain that produced the vaca loca from a vaca which naturally only eats grass.

If you can't get a free range chicken from the sierra, you would be better to use a shot pheasant or partridge.

It is no surprise that cancer in on the increase when the food on offer is already poisoned.

That was most probably the most unflamenco post for a long time... But I totally agree.

But be carefull with vegetables as well. It is now recognized that Parkinsons desease is related to the use of pesticides. Something we all are exposed to.

_____________________________

Blog: http://news-from-the-workshop.blogspot.com/

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 6 2012 18:05:32

mark indigo

Posts: 3625
Joined: Dec. 5 2007

RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)

quote:

quote:

Chicken, as it is usually sold cheap in Europe, is full of hormones, antibiotics and horrible pienso. Remember it was the pienso from diseased animal brain that produced the vaca loca from a vaca which naturally only eats grass.

If you can't get a free range chicken from the sierra, you would be better to use a shot pheasant or partridge.

It is no surprise that cancer in on the increase when the food on offer is already poisoned.

That was most probably the most unflamenco post for a long time... But I totally agree.

But be carefull with vegetables as well. It is now recognized that Parkinsons desease is related to the use of pesticides. Something we all are exposed to.

you know the air and water are totally polluted too, so best avoid drinking and breathing.... unless you can source organic water and free-range air

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 7 2012 12:16:02

Richard Jernigan

Posts: 3430
Joined: Jan. 20 2004
From: Austin, Texas USA

RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)

quote:

ORIGINAL: Anders Eliasson
The Cigalas from the North sea (jomfruhummer) are by far the best. just like smal prawns from the north are way better than camarones.

I'm quite a fan of the white jumbo shrimp from the Gulf of Mexico. But that's what I learned to eat as a child. We ate them boiled, peeled and chilled, dipped in tomato sauce with horseradish or Lousiana style remoulade sauce. To this day, during the heat of summer, I will fix myself 3/4 pound of these, and pig out with a nice salad, a baguette and some good fumè blanc (a style of sauvignon blanc from California).

We visited my ex-wife's cousins in Norway. Saint John's Day is the longest day of the year, when the sun barely dips below the horizon at midnight. We sat on their pier near Larvik and dipped small shrimp straight from the Oslofjord into a big pot of boiling water. Delicious!--with that slightly sweet taste that the Gulf shrimp have straight out of the water. They lose it after a day or so on ice, or when they are frozen.

Eating breakfast at a sushi bar just down the street from the huge Tsukiji fish market in Tokyo, the fresh ama ebi shrimp were quite sweet. The chef told us they had been in the ocean during the previous night.

RNJ

REPORT THIS POST AS INAPPROPRIATE | Date Dec. 7 2012 22:02:25