Episode 5 - Salmorejo

[JanesDaddy]

Check out the Mouli at http://www.vintage-toys.com/item.html?i=5846.

http://www.vintage-toys.com:8000/pictures/thumbs/8877.jpg

Could be linked to the German word "Mühle" which is a 'mill' (so Windmühle=Windmill)

[Ben]

Interesting. It seems to be just a general word for grinder then. I first thought it was just short for Moulinex, who seem to be the main manufacturer of the sort of Mouli we meant in the podcast:
http://www.moulinex.co.uk/pages/images/CAvegetb_img_main.jpg
(http://www.moulinex.co.uk/pages/images/CAvegetb_img_main.jpg)

[Richardw]

Sorry Marina - I'm miles behind with everything at the moment!. I listened to the CFS No 5 and was not sure whether you mentioned the serving temperature.

Should it be served at room temperature or chilled?

Richard

[Marina]

I think you are right, I forgot to mention the serving temperature.

While gazpacho should be served very cold I find that salmorejo is nice either at room temperatur or just a bit chilled. In restaurants in the south, Cordoba and Seville, I would say I've had it at room temperature.

Please let us know how it goes.
Marina.