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Flamenco Food Thread
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BarkellWH
Posts: 3460
Joined: Jul. 12 2009
From: Washington, DC
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 RE: Flamenco Food Thread (in reply to Leñador)
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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
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Date Dec. 11 2012 19:53:48
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Anders Eliasson
Posts: 5780
Joined: Oct. 18 2006
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RE: Flamenco Food Thread (in reply to Leñador)
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Flamenco food.
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.
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Date Dec. 12 2012 8:40:47
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Anders Eliasson
Posts: 5780
Joined: Oct. 18 2006
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RE: Flamenco Food Thread (in reply to Flamencito)
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quote:
quote:
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.
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Date Dec. 12 2012 8:46:31
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Miguel de Maria
Posts: 3532
Joined: Oct. 20 2003
From: Phoenix, AZ
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RE: Flamenco Food Thread (in reply to Anders Eliasson)
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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.
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Date Dec. 12 2012 18:23:37
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Morante
Posts: 2184
Joined: Nov. 21 2010
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RE: Flamenco Food Thread (in reply to Leñador)
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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.
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Date Dec. 12 2012 19:09:21
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I always give myself an 'egg-bomb' after i make one.
