Tapas
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
33 posts
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- WWordsworth
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- Location: North West Leicestershire
Re: Tapas
On the wagon Gill?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Tapas
Here are some of the tapas I enjoyed in Barcelona, 6 years ago:
- karadekoolaid
- Posts: 2581
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Re: Tapas
They call them xonxos. Whitebait. they were delicious.
- Gillthepainter
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- Location: near some lakes
Re: Tapas
How did you find the caracoles del mar, our Clive?
Not quite, Wordsworth.
I've not been able to drink wine for 3 years, it's been a direct trigger for my getting pretty ill.
Now that I've been diagnosed and treated, I can start eating and drinking things I've had to avoid or else. I had one glass of red yesterday, with no reaction.
Tra la!
I'm actually more of a lager drinker so no wine wasn't particularly difficult.
On the wagon Gill?
Not quite, Wordsworth.
I've not been able to drink wine for 3 years, it's been a direct trigger for my getting pretty ill.
Now that I've been diagnosed and treated, I can start eating and drinking things I've had to avoid or else. I had one glass of red yesterday, with no reaction.
Tra la!
I'm actually more of a lager drinker so no wine wasn't particularly difficult.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Tapas
Gillthepainter wrote:
Now that I've been diagnosed and treated, I can start eating and drinking things I've had to avoid or else. I had one glass of red yesterday, with no reaction.
Tra la!
I'm actually more of a lager drinker so no wine wasn't particularly difficult.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Tapas
He he he. Thanks, Sue.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Tapas
Glad to hear you´ve been properly treated, Gill. Nothing like a glass of red!
As for the sea snails... the first reaction was OMG how on earth am I going to get them down. So I just put one in my mouth, chewed it around a bit, then swallowed. They were really delicious!
As for the sea snails... the first reaction was OMG how on earth am I going to get them down. So I just put one in my mouth, chewed it around a bit, then swallowed. They were really delicious!
Re: Tapas
karadekoolaid wrote:They call them xonxos. Whitebait. they were delicious.
Oooh I adore Whitebait!!
Though pic did look a bit worm-like. I immediately thought of that Klingon delicacy, Gagh (which I always wanted to try by the way... )
https://intl.startrek.com/database_article/gagh
Food, felines and fells (in no particular order)
Re: Tapas
Oh I absolutely love tapas though I agree with Sue , I think the meaning has broadened to include more small plates . I think any tapas/antipasti/mezzo/small plate is a lovely way of serving food .
I love Patatas bravas and tortilla is always a a good standard . La Tasca used to do a lovely chicken in Sherry sauce and their croquetas were gorgeous . Good bread with balsamic and olive oil and I do love anchovies as well
I love Patatas bravas and tortilla is always a a good standard . La Tasca used to do a lovely chicken in Sherry sauce and their croquetas were gorgeous . Good bread with balsamic and olive oil and I do love anchovies as well
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Tapas
Some while ago, I watched a show given by the winner of the Spanish "Croquetas" championship. He used his mum´s recipe, but the important things were to (a) make the thick bechamel - with whatever ingredients you want to add - the day before, and then refrigerate overnight; (b) coat in egg and breadcrumbs only once.
The secret of a perfect "croqueta", according to the Top Five experts in Spain, is to make something (and I quote):
" provides a creamy, consistent, perfectly breaded/coated, and correctly fried croqueta".
The 5 "top" recipes I´ve just looked at all use serrano ham, although one uses chicken as well. The bechamel needs to be cooked for at least 20 minutes.
Quite an art!
The secret of a perfect "croqueta", according to the Top Five experts in Spain, is to make something (and I quote):
" provides a creamy, consistent, perfectly breaded/coated, and correctly fried croqueta".
The 5 "top" recipes I´ve just looked at all use serrano ham, although one uses chicken as well. The bechamel needs to be cooked for at least 20 minutes.
Quite an art!
Re: Tapas
Gillthepainter wrote: Not quite, Wordsworth.
I've not been able to drink wine for 3 years, it's been a direct trigger for my getting pretty ill.
Now that I've been diagnosed and treated, I can start eating and drinking things I've had to avoid or else. I had one glass of red yesterday, with no reaction.
Tra la!
That's huge, Gill. What a long haul and major relief.
I'll eat most tapas very happily, especially seated outside with a group of chilled friends and family. Given a choice tho, I'll go for anything fishy but most of all pescados fritos - mixed fish and octopus bits fried to perfection with lemon wedges and plenty of alioli Andalusian style - on the terazza or at a beach restaurant or out of a cone of paper from a favourite local fried fish shop on the Granada coast. So much the better because I never have and probably never would make it myself. All out treat on every front.
.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Tapas
Andalucia is where I first tried the tapas & was in heaven.
Over towards Cordoba, they serve a obligatory free tapa with a drink. If you were going on for a meal, you didn't really want them, as you'd get too stuffed before you start.
I have croquetas in the freezer but cannot for the life of me remember what flavour I made, probly cod. The bechamel has to be really thick, loads of flour, and yes Clive, you have to cook that flour out for a long time.
I have a tapas evening feeling coming on.
Tony's absolute favourite is albóndigas con sepia.
I find it a bit odd, although I don't mind mountain meets sea usually.
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