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.
|
|
RE: Antonio Rey play Andalusian Guitar....!!!
|
You are logged in as Guest
|
Users viewing this topic: none
|
|
Login | |
|
BarkellWH
Posts: 3457
Joined: Jul. 12 2009
From: Washington, DC
|
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
|
|
|
You are making me hungry. I'll tell you my favorite crustacean: Tiger prawns, which are found in Malaysia and Thailand. Tiger prawns are huge, and if you buy them at the outdoor stalls in Phuket, Thailand, for example, and have them barbecued over a grill, they are absolutely delicious with butter and lemon sauce and some chilli. 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." --Rudyard Kipling
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 3 2012 20:16:45
|
|
NormanKliman
Posts: 1143
Joined: Sep. 1 2007
|
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
|
|
|
Cigala: http://en.wikipedia.org/wiki/Nephrops_norvegicus With the onset of cold weather, I got to thinking about a soup I used to have once in a while in Madrid: sopa castellana. Very tasty, cheap and easy to make, and it's excellent when you're cold and hungry. Start by making a broth from a chicken skeleton. Sounds weird but I don't know another word for it. It's what's left after removing feathers, skin, guts, head, feet and meat. Butchers sell them. You make a broth with water, the skeleton, a carrot, a leek and some parsely. Takes only 10 minutes in a pressure cooker, probably 30 minutes in a normal pot. In a pan, brown plenty of garlic (be careful to brown it just a little over a low flame) along with high-quality jamón and chorizo cut up into bits, and add the strained broth to the pan. Stir in a good amount of paprika (not the spicy-hot variety), being very careful not to put in too much (I used a rounded teaspoon for about four servings). Throw in some slices of bread that you've browned on both sides in the oven and break them up a bit with a fork or something. Add salt to taste and let it boil for at least 15-20 minutes. Serve each dish with a poached or fried egg on top.
_____________________________
Be here now.
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 6 2012 8:49:52
|
|
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
Reply to Message
Post New Poll
Submit Vote
Delete My Own Post
Delete My Own Thread
Rate Posts
|
|
|
Forum Software powered by ASP Playground Advanced Edition 2.0.5
Copyright © 2000 - 2003 ASPPlayground.NET |
0.078125 secs.
|