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.
By popular demand. Here we have it, a thread dedicated to food and food related experiences. Post a favorite recipe, restaurant, or any food related experience you want the flamenco world to know about! What have you stuffed your jaleo hole with lately?
I love Churrascaria!! Brazlian BBQ business. It's truly a great thing. For those who have not been, you absolutely have to go. You pay an entrance fee and it's all you can eat. You get a little wooden thing on your table with green on one side and red on the other. If you leave the green side up they just keep coming around with swords of meat, all kinds of meat, all kinds of animals and all kinds of parts. Enough to put you into a protein coma. Soooo good, here's a picture below. A new one just opened around the corner from my house and I can't frigging wait to go!
I share your love of churrasco, Lenador. There are a couple of good churrascarias in the Washington, DC area. Staying with the Brazilian theme, I also love feijoada, consisting of black beans, rice, pork sausage, and beef, with farofa (ground manioc) on top. In Brazil, feijoada is usually served on Saturdays and is considered something akin to "peasant" food, but everyone loves it. I have had the good fortune to be married to a Brazilian for nearly 40 years, and we have had many a dinner party where we introduced guests to the delights of feijoada.
Cheers,
Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East."
Do any of you guys know how to make that dish that is basically eggs mixed up with french fries? Had it in an old restaurant in Madrid, and loved it!
Yep, that's the one i am able to make :)
The way i learned it:
- slice about 5 big patatoes into thin slices of about 1 to 2 mm - cut one (big) spanish onion into pieces - take something like 8 eggs in a bowl and go crazy with a fork, stirring while going up and down at the same time, till you can see bubbles and the substance is equal
then the cooking part:
put sunflower oil in a frying pan, so you can deep fry the patatoe slices (probably in multiple turns) and the pieces of onion. At least keep in mind that the onion only needs little time compared to the patatoes.
then, put away the oil from the pan, put the fried slices and onions in the pan and put the eggs in it till it's fully covered with the egg-substance.
Now the hardest part!
You need to bake the whole thing on low to med fire. At the moment it's getting some shape, you put a big dish (or other frying pan) on top of the pan.. flip it around, so the raw egg on top becomes on the bottom on the pan.. now it's only about 1 minute till its ready.
I´ve eaten with many flamencos.. And basically the most flamenco thing is to have an enourmous amount of everything devided on seperate plates. Very few or no vegetables. Jamos, chorizo, queso, tortilla, picos, gambas, mejillones, pan. boquerones, sardinas etc. Then you walk around and eat with your fingers and later you smear all the pigs fat and prawn smell in you hair and on your guitar strings. Since I dont like eating like that, I hardly eat anything and since I always have to drive, I dont drink either. So I end up beint the boring fart that goes home early.
Do any of you guys know how to make that dish that is basically eggs mixed up with french fries? Had it in an old restaurant in Madrid, and loved it!
Yep, that's the one i am able to make :)
The way i learned it:
- slice about 5 big patatoes into thin slices of about 1 to 2 mm - cut one (big) spanish onion into pieces - take something like 8 eggs in a bowl and go crazy with a fork, stirring while going up and down at the same time, till you can see bubbles and the substance is equal
then the cooking part:
put sunflower oil in a frying pan, so you can deep fry the patatoe slices (probably in multiple turns) and the pieces of onion. At least keep in mind that the onion only needs little time compared to the patatoes.
then, put away the oil from the pan, put the fried slices and onions in the pan and put the eggs in it till it's fully covered with the egg-substance.
Now the hardest part!
You need to bake the whole thing on low to med fire. At the moment it's getting some shape, you put a big dish (or other frying pan) on top of the pan.. flip it around, so the raw egg on top becomes on the bottom on the pan.. now it's only about 1 minute till its ready.
PS: practice makes perfect!
Its called "Tortilla Española" and is a very traditional spanish meal. But Miguel, you make it sound like something McDonald when you use the word French fries.... Flamencitos receipe is very close to be correct, but in order to get the REALY nice taste, you have to use Spanish olive oil and not this harsh sunflower disaster. The most important ingredience in Spanish food is the olive oil. And lots of it.
Most Spaniards use sunflower oil for frying because it withstands the high temperatures better than olive oil (easier to digest, too). In the case of tortilla española, although the recipe calls for frying, I agree that olive oil gives it a much better taste.
I read that one way to make a tortilla taste better is to add a few more egg yolks (in addition to the number of eggs indicated in the recipe).
Hmm, guys, the food I am talking about is not tortilla espanola. During the month I was in Spain, I ate tortilla espanola nearly every day. The one I am talking about actually was french fries, except they were the bigger ones (we call them steak fries in the US), about four times as wide as a McDonald's one. And the eggs were more like scrambled eggs. Actually, to describe it, it just looked like french fries mixed up with scrambled eggs. I want to say it was called "papas revueltos", but that might be something that just came to mind in the intervening 9 years.
Caldo or stock is an essential part of any kitchen: here is a good recipe for fish stock which makes for a great seafood rice:
Put a couple of litres of filtered water in a large cooking pot and add the bones, head, etc of any white fish. Gelatinous fish such as sole or monkfish are preferred, though my favourite is the shell of a lobster. Blue fish, such as tuna, should be avoided.
When the pot comes to the boil, remove the white foam, lower the heat and add onion, leek, parsley, a glass of white wine and a little olive oil.
Allow to cook on low heat for half an hour, then remove from the heat and allow to cool. Strain well. This can be frozen, preferably in small tubs for convenience.
If you are using meat bones, allow to cook for longer.
That sounds like a Peruvian dish I've had a few times. Could it not have been a Peruvian restaurant in Madrid? Felt like there were a lot of Peruvians in Madrid when I was there.............
Printable Version
I always give myself an 'egg-bomb' after i make one.
New Messages
No New Messages
Hot Topic w/ New Messages
Hot Topic w/o New Messages
Locked w/ New Messages
Locked w/o New Messages
Post New Thread