Any Spanish food you don't like?

[Ben]

OK, so I know this forum is going to be all about the best Spanish food you could ever hope to eat, but it has to be said there are some pretty shocking things over here in Spain too...

My vote goes for Callos, that fine Castillian speciality comprising stewed cows innards... Any takers? ;)

[Marina]

I don't think Ben has ever tried callos to say that he hates them. But then I have never tested them either so there is nothing I can say!!!

If I had to choose the food that I least like it would be "Sopa de Cocido". "Cocido" is a classic and I love the second part, which consists of chickpeas, cabagge and meat but I hate the smell of the soup, and therefore I NEVER eat it.
I think is the only plate that I been seated in front of for hours when I was a child. :'(

[Ben]

You're right, never tried Callos, just the thought of them turns my stomach! :P

[deecree]

You're right, never tried Callos, just the thought of them turns my stomach! :P


If it was once alive but now dead, its almost certainly edible.
You sir, are a coward!

[Marina]

That's what I tell him - 'lo que no mata engorda' we say in Spain, what doesn't kill you fattens you up!

[deecree]

That's what I tell him - 'lo que no mata engorda' we say in Spain, what doesn't kill you fattens you up!


And what does kill you, will fatten up the guy who used you as bait.

[ValenciaSon]

Arroz con acergas, yuck! I haven't eaten it in over 30 years but I still gag when I think about it.

[richardksa]

According to Miranda Innes in her book "Getting to Manana" callos is made from chick peas and "the parts of a pig you'd rather not think about". Do different areas have different ingrediants?

I tried Bulls' Tail on my last visit in La Alberca in Salamanca. Not too sure if it would go on my favourites list. Seemed to be more bone than meat.

[poncedeleon]

Can't stand the cooked vegetables in jars of slimy water, especially the asparagus.

I'm not really a big meat eater, so there is a lot of stuff out here that really isn't for me. The salted, unrefrigerated big slabs of meat in the supermarket make my stomach turn.

Probably the worst thing I've had out here is the squid in black ink my Spanish flatmate forced me to try. I'm living with two Spanish girls, and some of the things I see them cooking are...interesting, to say the least. But they recoil in horror at the sight of me eating baked beans on toast. :P

[Marina]

If you get good quality asparragus from Navarra or la Rioja they are a delicacy, the lovely big white ones in tins!

I know lots of people that are put off by the black color of the squids in their own ink (like Ben)... but if you try "arroz negro", which is paella with squid and ink, you would be surprised by its lovely taste.

Finally, I have to say that except embutidos (serrano ham, chorizo...), which are cured and therefore don't need refrigeration, meat in Spanish markets is kept in refrigerated glass displays.

By the way, I also apreciate baked beans on toast every now and again, and unlike 99.99% of Spaniards LOVE marmite on toast. ;)

[Ben]

poncedeleon, I'm with you on the black ink business, there is no way you will catch me eating that! (And that is something I have tried....)

[Vincent]

My vote goes for Callos (see pic below), that fine Castillian speciality comprising stewed cows innards... Any takers? ;)


Is it the Spanish version of haggis, the renowned Scottish dish made from sheep's or calf's offal, suet, oatmeal and onions, and boiled in a bag which was originally made from a sheep's stomach? ;D

As I'm not into cheese, my vote for the worst Spanish food ever goes to cabrales.

http://www.tastingmenu.com/media/2003/20030406-tasteofwashington/images/19-brasa-cabrales.jpg

[Ben]

Not for everyone I agree, it is rather strong, but I for one adore cabrales, especially as a sauce with escalopines - strips of beef...

[Alan]

I might be a bit off topic here, so please excuse me. I had a roll and beef prostate when in Sicily. Easily the most disgusting thing I've ever eaten. I still tried it though! Do you get that in Spain?

As a Scotsman, I can speak on behalf of haggis. It's a lovely food. Despite its origins, it is now made in synthetic bags, using liver and heart, suet, cereals and spices. It's not disgusting at all. I have it in a roll probably about once a week. You can't compare that to callos :)

[Ben]

Urhhhggh :-X Not that I know of! They are fond of eating testicles in Extremadura though!

[Marina]

I've never tried haggis, so I don't know I like them or not ???

Callos are tripes and they are cooked with chorizo, ham paprika and many other things.

If you speak spanish you can have a look at:
http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/N/0/Callos%20a%20la%20madrilena


Like Ben I love cabrales, but I'm a cheese lover.

One curiosity about cabrales is that the cheese used to be covered with fig tree leafs or chestnut tree leafs, apparently now is not permited.

[Alan]

That page seems to be in English. Maybe it detected my IP . . .

[Sin]

Every 25th January, I eat haggis with mashed swedes and mashed potatoes and plenty of butter, with lots of pepper over all. Delicious. 'Great chieftain o' the puddin' race!'

[Sin]

On topic:

I cannot think of any Spanish food I don't like.

My favourite eating is in those family-run away-from-the-main-street restaurants with formica-topped tables and five-course table d'hôte menus plus a bottle of wine, all at a very reasonable price.

Just eat what you're served. It's all superb.

[Ben]

You're right about the formica table family-run places, they are usually the best in Spain, the more 'cutre' the better. I always follow that rule for bars - no Irish pubs for me, give me littered floors, zinc bar tops and grumpy old barmen any day!

[greytop]

The salted dried fish is a bit strong for my taste! :eek: Probably need a cooking lesson.
Agree with you all about the good family run bar-restaurants. First plates usually the best with hearty soups, rice dishes etc. Prices round here (inland from N. Costa Blanca)start about 7€ for 3 courses, bread and wine so great value.
20 years in Scotland converted an Englishman to a haggis lover - apparently haggis/tatties/neeps is about the right balance of foodstuffs.

[ValenciaSon]

Hi all,

I meant to ask, how do you say acergas in english?:confused:

[ValenciaSon]

You know the best pizzerias in New York have formica-topped tables and are family-run.

[Ben]

Hi all,

I meant to ask, how do you say acergas in english?:confused:
acelgas is chard. Hope that helps...

[Brian]

I don't really care much for morcilla (blood sausage). :o

http://tad1.ugr.es/wordpress/images/Morcilla.jpg

[Isabel]

I hate the "Caracoles". Once when I was a child I went to have lunch to some neighbors’ house. They gave me a reddish soup with many, many snails in it with their shell:o. Education obliged me to eat everything and smile saying "thanks it's very nice". The problem is that next day there was a party in another neighbor’s house and there first neighbor brought a pan full of snails and I had to eat them again because "I had liked them so much the day before".:eek:

[Edith]

OK, so I know this forum is going to be all about the best Spanish food you could ever hope to eat, but it has to be said there are some pretty shocking things over here in Spain too...

My vote goes for Callos, that fine Castillian speciality comprising stewed cows innards... Any takers? ;)

Sounds like menudo from northern Mexico... :eek: they use it as a folk remedy against hangovers... :cool:

http://www.altekgraphics.com/images/lg_menudo.jpg

Right now I couldn't think of any Spanish food I don't like because I never order 'suspect' dishes which have got anything slimy or rubbery in it. Caracoles/escargots are not my thing and neither are organs or pig's trotters, but these foodstuffs are not specifically Spanish. I will definitely not eat eel.

However, I do like stuff like blood sausage and aromatic cheeses.

[Edith]

acelgas is chard. Hope that helps...

Hmmm, looks a bit like paksoi! :) Yummy!

[catavino]

I love Callos! Pure heaven, spicy and sweet and oh so tender! If you don't try it don't knock it!:cool:
As far as stuff I don't like: OVERCOOKED VEGETABLES....Veggies should snap when you bite into them! Also though I do like salt cod, I don't have the same opinion as most Spaniards that it should be done a thousand or so different ways. Stuffed in red peppers gives me a mush on mush expirience!

Just my two cents!

[Polly]

I'm with ^Catavino... LOVE callos (AND menudo!!) and absolutely am appalled at the overcooked veggies - especially those I found in the chafing dishes (warming pans) on the breakfast buffet - which I experienced both in Spain and in the Dominican Republic. I never imagined peas & carrots or soggy green beans for breakfast. One dish even had cut up hotdogs in with the over-steamed green beans, and some over-wrought tomatoes in it. Yuck.

However -- all was forgiven when I saw both several kinds of fish and an amazing cheese flight on the breakfast buffets -- Mmmmmmm! ;D

[Catica]

OK, so I know this forum is going to be all about the best Spanish food you could ever hope to eat, but it has to be said there are some pretty shocking things over here in Spain too...

My boyfriend and I were in a restaurant in Bilbao. I heard the food was quite good there. I ordered the squid thinking I couldn't go wrong.

Out came this deep dish plate with what I'm sure was a squid covered in a thick black sauce.

I said, "This thing is covered in its own ink!"

My boyfriend assured me that it must have been some special sauce. But I knew it was its own ink. That's what the menu had said, but with my limited grasp of Spanish, I didn't make the connection.

I was sure that it had to taste better than it looked, but I barely survived this meal. At least I tried.

[Brian]

I haven't tried them, nor do I have any intention of trying criadillas. :eek:

http://www.gastronomiavasca.net/glosario-file/358/Criadillas-thumbnail.jpg

[ValenciaSon]

Can't be as bad as arroz con acelgas, yuck! It sends shiver down my spine just thinking about it. Though I'm not ready to partake in any porcine genitalia.

[ValenciaSon]

Look, listen and learn: http://www.youtube.com/watch?v=Nn-RWcWOXQU


I haven't tried them, nor do I have any intention of trying criadillas. :eek:

http://www.gastronomiavasca.net/glosario-file/358/Criadillas-thumbnail.jpg

[Edith]

Look, listen and learn:

:D Thanks but no thanks! :D

[Brian]

Look, listen and learn: http://www.youtube.com/watch?v=Nn-RWcWOXQU

Barf-o-rama. And they say that rural American folk have poor taste for frying up pork skin and eating it as a snack?

http://www.arbeitslosenverwaltung.de/pics/gifs/puke.gif

[Edith]

Barf-o-rama.

As an anthropologist, I have a morbid fascination for this sort of thing but my stomach tells me otherwise... :D

Almost all tastes are acquired. The Chinese think we Westerners are disgusting because we eat cheese! :D ¡Fíjate!

'Animal offal' used to be standard fare in many Western countries until quite recently, but now people (including me, LOL) prefer their sirloin steaks, sushi, and tuna sandwiches!

[neskadebilbao]

I have a question for Ben and the other foreros. ¿Os gusta el bacalao? I have picked up the idea that Ben is not too fond of seafood (is this true?) and I was wondering about this.

Also I wanted to know how the food in Madrid compared to that of Northern Spain. I am probably the only extranjera that will not eat seafood of any kind--which left me s.o.l. in the Basque Country. Paella hecha con pollo, sandwiches mixtos (aka sandwich de jamón y queso), tortilla de huevo, jamón y queso y carne frita con tomate se hicieron amigos conmigo muy rápidamente.

[ValenciaSon]

I always found bacalo too salty, unless it was prepared in croquetas, where it is combined with plenty of potato to offset the saltiness.

[Edith]

I have a question for Ben and the other foreros. ¿Os gusta el bacalao? I have picked up the idea that Ben is not too fond of seafood (is this true?) and I was wondering about this.

Also I wanted to know how the food in Madrid compared to that of Northern Spain. I am probably the only extranjera that will not eat seafood of any kind--which left me s.o.l. in the Basque Country. Paella hecha con pollo, sandwiches mixtos (aka sandwich de jamón y queso), tortilla de huevo, jamón y queso y carne frita con tomate se hicieron amigos conmigo muy rápidamente.

No, I don't like bacalao at all and sea urchins (erizos de mar) or goose barnacles (percebes?) don't sound too appetizing either. I don't like most bivalves because the meat looks weird, although I will eat mussels in a red sauce. Apart from that, I love most Spanish seafood; there is nothing like a well-prepared paella. Squid and octopus should be a la plancha, not boiled. Anything gamba-like is my absolute favorite, and I love Spanish tuna too.

[Marina]

ValenciaSon, the video is revolting!!! I don't think I could try criadillas these days. My mother used to feed my brother an my criadillas when we were very small because they are supposed to have lots of nutritive stuff:eek:


Bacalao is one of the best fish you can have if it is propely cooked, while any of you is in the Basque country don't miss Bacalao al pil pil. It's wonderful!!

[Brian]

ValenciaSon, the video is revolting!!! I don't think I could try criadillas these days. My mother used to feed my brother an my criadillas when we were very small because they are supposed to have lots of nutritive stuff:eek:


Bacalao is one of the best fish you can have if it is propely cooked, while any of you is in the Basque country don't miss Bacalao al pil pil. It's wonderful!!

¿Que quiere decir el frase "al pil pil?" He visto gambas al pil pil, pero no sé que significa.

I agree that bacalao is tremendously good.

[Ben]

I have a question for Ben and the other foreros. ¿Os gusta el bacalao? I have picked up the idea that Ben is not too fond of seafood (is this true?) and I was wondering about this.

Also I wanted to know how the food in Madrid compared to that of Northern Spain. I am probably the only extranjera that will not eat seafood of any kind--which left me s.o.l. in the Basque Country. Paella hecha con pollo, sandwiches mixtos (aka sandwich de jamón y queso), tortilla de huevo, jamón y queso y carne frita con tomate se hicieron amigos conmigo muy rápidamente.
Not much, no! I like what they call 'pescado blanco', fish which isn't too strong, like sea bass, but I really don't like seafood (I really have tried too!)

[Ben]

¿Que quiere decir el frase "al pil pil?" He visto gambas al pil pil, pero no sé que significa.

I agree that bacalao is tremendously good.

al pil pil means it's with thick green sauce, but I have now idea what's in it! Hopefully Marina will see this thread and enlighten us!

[Edith]

al pil pil means it's with thick green sauce, but I have now idea what's in it! Hopefully Marina will see this thread and enlighten us!

So pil pil is not the same as piri-piri?

[ValenciaSon]

ValenciaSon, the video is revolting!!! I don't think I could try criadillas these days. My mother used to feed my brother an my criadillas when we were very small because they are supposed to have lots of nutritive stuff:eek: That's why I didn't post it in CFS ;)


Bacalao is one of the best fish you can have if it is propely cooked, while any of you is in the Basque country don't miss Bacalao al pil pil. It's wonderful!!

Everybody keeps telling me how wonderful bacalao is all my life but I just find it too salty. I've had bacalao where it's been in remojo overnight and aun lo encuentro demasiado salado! But I do like fish. I like the tuna from Spain. When living in Spain I use to have as an afterschool snack empanadillas made with tuna, chopped red pepper and I think some tomato sauce. When I get to Spain, if given the opportunity, I would be willing to try bacalao pil pil.:)
My overall favorite fish is catfish cajun style. That one you should try if you can get a hold of some cajun cuisine. Is there any cajun cuisine in Spain?:confused:

[Marina]

¿Que quiere decir el frase "al pil pil?" He visto gambas al pil pil, pero no sé que significa.


Al pil pil is a sauce that it's done with olive oil and the juices of the bacalao after it's been cooked. To blend this thik sauce one adds the oil little by little while moving the earthware plate where the cod has been cooked. I've never cooked it myself but I think it must be quite tricky. Actually I have to invite one of my friends from the basque country to share her mother recipie with us in a podcast.

[ValenciaSon]

Hola Marina, que tal? Podeis podcastear la preparacion de alli'oli?

[ValenciaSon]

[quote=Marina]ValenciaSon, the video is revolting!!! I don't think I could try criadillas these days. My mother used to feed my brother an my criadillas when we were very small because they are supposed to have lots of nutritive stuff:eek:


Does that mean you won't add criadillas to the lista soon?

[osvaldo]

Everybody keeps telling me how wonderful bacalao is all my life but I just find it too salty. I've had bacalao where it's been in remojo overnight and aun lo encuentro demasiado salado! But I do like fish. I like the tuna from Spain. When living in Spain I use to have as an afterschool snack empanadillas made with tuna, chopped red pepper and I think some tomato sauce. When I get to Spain, if given the opportunity, I would be willing to try bacalao pil pil.:)
My overall favorite fish is catfish cajun style. That one you should try if you can get a hold of some cajun cuisine. Is there any cajun cuisine in Spain?:confused:

ValeciaSon,

I have also had the salty bacalao, and I think it has everything to do with the salt curing process. My mother use to buy it cured in salt, and no matter how long she soaked it in water, it never completely lost that salty taste, or that sort of rubbery texture. All of that unpleasantness goes away by simply buying a fresh piece of fillet from a good fish market - I promise you, you'll end up liking it as much as catfish.

By the way, the best piece of fish I've ever had in my life was at Yandiola Restaurant in Bilbao - it was ETHEREAL!

[ValenciaSon]

Well Osvaldo, I will have to find me a fresh fillet of bacalao and try some. I will have to keep Yandiola restaurant in mind if/when I'm in Bilbao.

[osvaldo]

Cool!

[Bolboreta]

Squid and octopus should be a la plancha, not boiled.
*laughs hysterically* You're kidding right? The most famous octopus is the pulpo á feira which is a Galician dish. If you don't like boiled food, never ever go to a Galician household (restaurants are safe, don't worry, we've got lots of dishes that aren't boiled stuff). A typical meal in my house is some kind of boiled vegetable (it varies) with tons of boiled potatoes, and then boiled fish with more boiled potatoes (have I mentioned I don't eat potatoes?). Sure, the first dish might be some sort of legume instead, and we do eat fried meat and fish too... but the likelyhood of at least encountering one of the "boiled potato dishes" is just too high! I was therefore highly amused when I found this wikipedia article. (http://en.wikipedia.org/wiki/Galician_cuisine)

And I'd love to see you all eating "filloas de sangue" *laughs* Maybe you'd believe they're made of chocolate... :rolleyes: I love them, but my own sister refuses to eat them (they're "crêpes" made with pig's blood instead of milk :p)

[Edith]

*laughs hysterically* You're kidding right? The most famous octopus is the pulpo á feira which is a Galician dish. If you don't like boiled food, never ever go to a Galician household (restaurants are safe, don't worry, we've got lots of dishes that aren't boiled stuff). A typical meal in my house is some kind of boiled vegetable (it varies) with tons of boiled potatoes, and then boiled fish with more boiled potatoes (have I mentioned I don't eat potatoes?). Sure, the first dish might be some sort of legume instead, and we do eat fried meat and fish too... but the likelyhood of at least encountering one of the "boiled potato dishes" is just too high! I was therefore highly amused when I found this wikipedia article. (http://en.wikipedia.org/wiki/Galician_cuisine)

And I'd love to see you all eating "filloas de sangue" *laughs* Maybe you'd believe they're made of chocolate... :rolleyes: I love them, but my own sister refuses to eat them (they're "crêpes" made with pig's blood instead of milk :p)

;D The main thing which worries me is the pulpo's rubbery texture! But perhaps I should give it a try first. ;)

Traditional Dutch cuisine is like that, lots of boiled stuff, but Galician cuisine is probably much more varied. I have to admit I stir-fry or grill most of my food, and I eat more pasta and rice than potatoes... I like crispy food and raw or roasted veggies! Al dente, as the Italians say. I mainly use potatoes in salads, in tortillas and in casserole dishes. On the other hand, I do like to eat stews in the wintertime, with a touch of chile pepper to give them an exotic flavor.

P.s.: if you don't eat potatoes yourself, what do you use as a substitute?

[Edith]

Not much, no! I like what they call 'pescado blanco', fish which isn't too strong, like sea bass, but I really don't like seafood (I really have tried too!)

Ben, you should try marlin! It tastes just like chicken breast. :)

Last week I tasted marlin for the first time in my life. Delicious! I grilled it, put some black pepper and sea salt on it, sprinkled it with lime and garnished it with sliced red chiles, sweet red onions and some fresh coriander. The ideal kind of fish for a summer BBQ, along with unpeeled potatoes wrapped in tinfoil and a fresh salad! :cool:

[Bolboreta]

P.s.: if you don't eat potatoes yourself, what do you use as a substitute?

Mainly pasta, but I'm fine with just having the vegetables and the meat/fish (at my house there's always lots of fresh bread, so I get my carbs that way). And I don't eat tortilla española (the one with potatoes) but make it de calabacín (zuccini/courgette) instead, and my roomie didn't complain at all ;D (it's sweeter, though)

[Edith]

Mainly pasta, but I'm fine with just having the vegetables and the meat/fish (at my house there's always lots of fresh bread, so I get my carbs that way). And I don't eat tortilla española (the one with potatoes) but make it de calabacín (zuccini/courgette) instead, and my roomie didn't complain at all ;D (it's sweeter, though)

Tortilla de calabacín, that sounds nice since I love zucchini! I will have to try that one too, it sounds very low-calorie. :) P.s.: I always put a bit of red bell pepper into my tortilla española because I'm addicted to bell peppers, especially the red ones. A meal without some bell pepper in it is not a meal! ;D

[neskadebilbao]

A typical meal in my house is some kind of boiled vegetable (it varies) with tons of boiled potatoes, and then boiled fish with more boiled potatoes (have I mentioned I don't eat potatoes?).


Bolboreta...what do you eat with the potatoes? Ketchup? Sauce? They are quite dry by themselves....

[Marina]

Does that mean you won't add criadillas to the lista soon?

I Don't think so :naughty:
But we'll have alioli soon;)

[Marina]

Bolboreta, I understand that you don't like potatoes... but Tortilla the patata has such a great combination of ingredients. I also love to have mine with both the ingredients that you and Edith mentioned, courgettes and peppers, but I also keep the potatoes now that I remember we even podcasted (http://www.notesfromspain.com/153/) it a very long time ago!!!

What's what you don't like of potatoes, taste or texture?

[Bolboreta]

What's what you don't like of potatoes, taste or texture?
They have taste? :o Yeah, it's mainly the texture. To be honest, it's more about a childish tantrum that anything else (les cogí manía porque era lo único que comía de pequeña, así que un día dije que no comía más, y hasta ahora...). I can eat mashed potatoes as long as they have enough butter to taste that way, same with the ones made in the oven. French fries are impossible, I can't make myself eat those no matter what. Oh, and I never minded the ones boiled with the octopus (they're a bit purpleish and funny).

But I have really weird tastes, I think. I don't like most sauces, can't stand pepper, onion or anything with a strong taste, cook almost without any salt and I can't stand any carbonated drink. I'm a good guest though, and I'll eat almost anything if somebody cooks for me (I spent a month in Ireland eating all kinds of potatoes everyday!). I think I'll just won't eat the French fries and soup ('cause I'm sort of alergic to it, it gives me nausea). I've tried the tortilla española more than once (when there wasn't any other option) and I can honestly say that I don't think I'm missing anything!

[Marina]

I have the same childish feeling towards "Sopa de Cocido" I can't stand the smell.
However this is just my taste, my sister always has double portion:D:D

[Alan]

Without potatoes I'm sure that I would, well, die.

[ValenciaSon]

Arroz con acelgas is my childhood culinary nemesis.:'(

[Brian]

Arroz con acelgas is my childhood culinary nemesis.:'(

I checked out a couple of online recipes (sorry, no links), and I would have to agree that it sounds absolutely revolting. :eek:

[osvaldo]

Ok - I'll have to admit it, but I'm not fond of ham. Sorry!

[greytop]

Arroz con acelgas is my childhood culinary nemesis.:'( Acelgas (Eng: chard) does have quite a subtle flavour and it needs careful cooking to avoid removing all taste from it. I prefer the leaves which I find to be like spinach. Round this part of Spain it is used to flavour & add some vegetable to rice dishes as it grows among the orange trees without much assistance. One recipe I've seen also serves it as a vegetable with crispy bacon - that might get you interested ValenciaSon!
They also use the stalks from leaves of alcachofas (artichokes) in a similar way but I find them rather stringy.
http://upload.wikimedia.org/wikipedia/en/thumb/b/be/Swiss_Chard.jpg/240px-Swiss_Chard.jpg

[Edith]

I prefer the leaves which I find to be like spinach.


Sounds a bit like pak choi, actually, which is great in Asian-style stir-fried dishes. There is hardly any plant food which I don't like.

http://www.kitazawaseed.com/graphics/illustrations/220x250/58canton_pak_choi_dwarf.gif

[Bolboreta]

Arroz con acelgas is my childhood culinary nemesis.:'(
I actually liked the "potaje" which in my house has acelgas, arroz y garbanzos. Have you ever eaten just boiled acelgas? Most disgusting thing on earth, mushy, and with tons of water inside... I'm not surprised I liked the potaje on comparison, and I don't even like garbanzos either!

[ValenciaSon]

My grandmother made this "dish" and had plenty of experience I'm sure but I just could not get used to its nauseatingly bitter, soapy taste which overpowered everything else in her recipe. I doubt the best bacon or whatever could mask that. Sorry if I'm being childish, but NO!:mad:

[Brian]

One recipe I've seen also serves it as a vegetable with crispy bacon - that might get you interested ValenciaSon!

Bacon! Everything's better with bacon! :thumbs-up:

[ValenciaSon]

Bacon! Everything's better with bacon! :thumbs-up:

Yeah well, lets discard with the chard!:mad:

[eldeano]

I detest callos and I also can't get to like aceitunas, no matter how hard I try.

[ValenciaSon]

Maybe not exactly Spanish but I never fully liked ketchup in Spain. Even Heinz Ketchup in Spain has that sweet, off taste. Why can't the formula used in the US be reproduced in Europe by the same company? I'm not sure about the mustard in Spain.

[richardksa]

Maybe not exactly Spanish but I never fully liked ketchup in Spain. Even Heinz Ketchup in Spain has that sweet, off taste. Why can't the formula used in the US be reproduced in Europe by the same company? I'm not sure about the mustard in Spain.

There is only one mustard. It is not French's barbeque mustard, it is not Dijon. It can only good, honest, decent English mustard made by Colmans.But you have to be a real man to eat it!!!

[gary]

There is only one mustard. It is not French's barbeque mustard, it is not Dijon. It can only good, honest, decent English mustard made by Colmans.But you have to be a real man to eat it!!!

I agree - you cant get a decent mustard usually - after a brief discussion with a waiter in L'Abbaye on the front in Benalmadena the chef mixed me some up - and it was a good attempt - but he mixed it with oil instead of water. I hadnt the heart...

i once asked my mum to bring English mustard from the supermarket. I stressed it had to be English. She came home with a big jar that said American Mustard in big red letters across the front. When i complained she turned the jar round and pointed to the tiny text at the bottom of the label that said "Made in Norwich"

[richardksa]

Even Colmans see sound business sense in pandering to those without such refined tastes as you or I. However, one of my Aussie coleagues brings back "English Mustard" from Australia and it is even better than Colmans. But anything is better than the baby poo from Dijon and as for French's hotdog mustard from across the pond, words escape me!

[ValenciaSon]

I didn't stop in regrettably but when I was in Paris in '05, I passed by a shop that sold nothing but mustard. Has anyone been there?

[ValenciaSon]

http://market.treasureshidden.com/images/702350.jpgYou know I think I've seen this at my local grocery store, maybe I'll try it.

[richardksa]

VS, the stuff in jars contains something to maintain its liquidity. This tends to affect the true flavour. Far better to buy in powder form(it usually comes in a rectangular tin [can]) and mix it yourself with just a little water. A hotelier once told me that to really give it a kick, to use soda water (as used for whisky). Make it half an hour before consumption to allow the flavour to develop.

[ValenciaSon]

Interesting, I never thought about reconstituting mustard but I guess it would allow one to avoid preservatives otherwise.

[gary]

http://market.treasureshidden.com/images/702350.jpgYou know I think I've seen this at my local grocery store, maybe I'll try it.

Ten cuidado es muy fuerte!!

Once youve had this everything else is limp wristed - its addictive. Beware not to sneeze when eating it nor to inhale the powdered version - both are an extremely unpleasant experience

Add half a teaspoonful to cheese sauce to give it a lift

[greytop]

....
Add half a teaspoonful to cheese sauce to give it a lift Ah!!! Betty's tea shop in Harrogate for a Welsh rarebit I think;D

[Edith]

There is only one mustard. It is not French's barbeque mustard, it is not Dijon. It can only good, honest, decent English mustard made by Colmans.But you have to be a real man to eat it!!!

Since I like strong flavors and spicy food Colmans appeals to my taste buds, but don't dismiss all French mustard: ever tried Maille? I really like Maille honey mustard and I use Maille Dijonnaise on my bread instead of butter.


http://www.maille.com/maille/en/CustomPage.aspx?TopElement=TopChoose&MiddleElement=ChooseHome&BottomElement=Navigation

By the way, mustard doesn't appear to be very popular in Spain... is it a Northern thing? Anybody?

[gary]

Ah!!! Betty's tea shop in Harrogate for a Welsh rarebit I think;D

know it well from my youth but its an arm and a leg to eat there now...

My good lady hates Mojo salsa but I love it - anyone else got a view?

[greytop]

,....
By the way, mustard doesn't appear to be very popular in Spain... is it a Northern thing? Anybody?
There are certainly several varieties in the supermarkets. Mostly "French" style such as Dijon, wholegrain etc.
They must sell enough to keep stocking it:)
Although I like english mustard for eating with roast beef or steak, I find Dijon is good in sandwiches, hot dogs etc.
Now what about horseradish sauce. That hasn't caught on here yet! It can also bring a tear to your eye on occasion if you get a really hot piece.:eek:

[ValenciaSon]

How does Colman's mustard compare to wasabi sauce?

[Edith]

Now what about horseradish sauce. That hasn't caught on here yet! It can also bring a tear to your eye on occasion if you get a really hot piece.:eek:

I love horseradish: it's great with roast beef, for instance. Wasabi, or Japanese horseradish, is green instead of white and it will certainly bring tears to your eyes! It's a standard ingredient of sushi, though.

[Acosta]

I am the king of off topic posts;

My wife is from the Caribbean and of course down there they have something that looks like mustard but is not and is "Pepper Sauce". It is wonderful and Spicy (and quite deceptive) made with Jabeñero peppers or as they call them down there Scotch Bonnet peppers

Have any of the UK members ever been to Barbados and had something like this?

I love it!

http://us.st11.yimg.com/us.st.yimg.com/I/hotsauceworld_1931_5688884

[TotallyKen]

Altough this thread has been going for some time I´m new to the forum and would like to add a food which I can´t stand. "Manitas de Cerdo" which are baby pigs feet. They seem to turn up on a lot of gastronomic menus in the Basque Country but their gelatinous texture just turns my stromach. I´m also not a great fan of "carrilleras" which are "cows cheeks". These too seem to turn up on a lot of "menus del dia" in the north.

[saiguanas]

For the most part I didn't like Spanish food. I think it lacks spices. I know that my taste buds aren't the most refined in the world but I was with about 80 people that thought the same.

Some things were very good like gambas al ajillo and paello of any sort. Most seafood was decent. I didn't think people were serious for a long time when they would mention Spain's fine cuisine.

I know that everyone has different tastes and I respect that but I remember being so happy to get a "decent" meal in Gibraltar.

I hope this doesn't offend anyones abuela but that's my take on it.:)

[omeyas]

Altough this thread has been going for some time I´m new to the forum and would like to add a food which I can´t stand. "Manitas de Cerdo" which are baby pigs feet. They seem to turn up on a lot of gastronomic menus in the Basque Country but their gelatinous texture just turns my stromach. I´m also not a great fan of "carrilleras" which are "cows cheeks". These too seem to turn up on a lot of "menus del dia" in the north.

In a similar vein, oreja de cerdo (http://www.atapear.com/recetario-de-tapas/oreja-de-cerdo-socarra) has never had me rushing to order either!

[TotallyKen]

For the most part I didn't like Spanish food. I think it lacks spices. I know that my taste buds aren't the most refined in the world but I was with about 80 people that thought the same.

Some things were very good like gambas al ajillo and paello of any sort. Most seafood was decent. I didn't think people were serious for a long time when they would mention Spain's fine cuisine.

I too love (am addicted to) spicy food - Indian, Thai, Mexican, whatever. But I have to say that some of the finest meals I have had in my life have been in Spain. I´m lucky to live in the North where they really, really know how to cook. Better, more consistently, than any other part of Spain I think. The only spices/flavourings employed are salt, garlic, perhaps some parsley but with this they know how to draw out the true flavour (sacar el maximo sabor) of any ingredient they use. They have a special touch (el toque) and the flavours are often very subtle - the difference between how one restaurant prepares a dish and another prepares the same dish, is often minute but it makes all the diffeence. They may appear to have similar menus but they are completely different.
The lack of spices to hide the flavour exposes just how good or bad the chef is.

Like wine, the subtle difference between one wine and another takes time to appreciate but once your palate is "tuned", the flavour of one compared to another is never the same.

This also applies to many other gastronomic treats here too such as peppers from Gernika, or asparragus from Navarra, or a good morcilla from Burgos, or the famous torta del casar cheese from Extremadura. I also can´t talk highly enough of the many stews eaten with spoons such as lentils and beans of all types. They are prepared exquisitely in the Basque Country, Cantabria and Asturias. You almost crave winter so that they start appearing on the menus again. And what about the many different regional breads and even the variety of ways of you can prepare a good tortilla or completely mess it up.

What I´m trying to say is that it takes time to experience and truely appreciate good Spanish food. There is so much of it out there but quite often, like flamenco, it is the paella or tortilla that get all of the attention and they too, despite being wonderful if properly prepared, are often just passable.

Being somewhat critical too of the locals, there are many bars and restaurants, often in areas where there are a lot of tourists that will take advantage of the unknowing foreigner and serve up any old dish or something that has been sitting there way too long. I´ve had it happen to me and I´m sure others have to. In the north there is a great pride in cooking. In a city like San Sebastian, a restaurant just can´t afford to serve poor food. The competition at any level is fierce. That goes for most establishments in the north really.

I will say that speaking Spanish and being married to a Spaniard, was a great help in getting me, from the beginning, trying and appreciating some of the best Spanish food there is. I respect what you are saying and I have tried bland, boring, half-heartedly prepared Spanish food but when you get the good stuff there is nothing like it. Soul food at it´s very best, believe me.

[zonzamas]

I can eat almost everything but pork liver. His taste makes me sick.

In the canteen of my university there are lots of dishes with potatoes and i'm really tired of them. So although I don't hate potatoes I avoid eating them.

[saiguanas]

Maybe that's the problem. I lived in the south for 6 months. I do remember the food in the North being different. I had a very good stew somewhere around burgos once. I took about 3 months for me to get the taste of the jamon and now I don't like cooking with anything but olive oil. Again, my palate is not very refined. I am glad that Ilan won Top Chef though I thought Sam deserved it more. Ilan used a lot of Spanish influenced recipes so I figured I'm the one that must be missing something.

[Edith]

Maybe that's the problem. I lived in the south for 6 months. I do remember the food in the North being different. I had a very good stew somewhere around burgos once. I took about 3 months for me to get the taste of the jamon and now I don't like cooking with anything but olive oil. Again, my palate is not very refined. I am glad that Ilan won Top Chef though I thought Sam deserved it more. Ilan used a lot of Spanish influenced recipes so I figured I'm the one that must be missing something.

When I went to Spain for the first time (in 1981) I didn't like the food either, but in retrospect I think we just went to the wrong places because we were on a very tight budget. ;D I didn't like olive oil either - perhaps because they used the cheaper varieties - but now I use nothing but olive oil! Spanish cuisine is delicious if you leave the youth hostels and cheap eateries aside. Many of the ingredients I use at home are inspired by Spanish cuisine: red bell peppers, garlic, parsley, saffron, tuna, prawns, Spanish red wine, etc. I also like Mexican cuisine but it's very rich in calories. In Mexico itself many people can't afford all the meat, cheese and sour cream anyway.

By the way, if you'd like to spice up your Spanish dishes, why not add some chiles?

[tanjh]

I have tried most kinds of Spanish foods and I think they are all great, to be honest.

[ChorizoYvino]

Hmmmm...Callos ....I just had two monster sized bowls last night....Tasty!

[ZeroTX]

No comment on this topic, just wanted to say that I'm also from Texas :-)

Have you ever had any good Spanish food in Texas?... I've had plenty of (northern) Mexican food, but never Spanish (yet).

-Michael

[María Madrid]

No comment on this topic, just wanted to say that I'm also from Texas :-)

Have you ever had any good Spanish food in Texas?... I've had plenty of (northern) Mexican food, but never Spanish (yet).

-Michael
Have a look at this thread. Saludos,

Spanish food in Texas? (http://www.notesfromspain.com/forums/showthread.php?t=2543)

[Realaficionada21]

I am probably the only extranjera that will not eat seafood of any kind.

You are not alone.;D I will only eat cooked tuna and that's it for the creature that live in the sea. I am actually very much against eating crab and lobster just for the way they are killed and cooked at the same time. Boiling something to death is cruel! I am pretty much a hypocrite though because I still eat meat and that was alive at some point before it is placed on my plate.

When I lived in Salamanca the lady I lived with would warn me three days in advance that we would be eating fish for dinner. It was always the same thing, in a round patty with bones still included. That was very dangerous. Probably only slightly more dangerous than not knowing that olives have pits inside them still when they are served in paella. You only make that mistake once.

No blood sausage for me, seafood obviously, and the lady I lived with told me that her favorite part of the pig to eat was "la jeta". Can't say that I have tried it, but it sounds like I may not enjoy it. Can anyone fill me in on this dish?

[omeyas]

Y

and the lady I lived with told me that her favorite part of the pig to eat was "la jeta". Can't say that I have tried it, but it sounds like I may not enjoy it. Can anyone fill me in on this dish?

I doubt that you will enjoy iy, "jeta" is face, so presumably pigs head. :D

[greytop]

How nice does this Galician cocido (http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/M/0/Cocido%20gallego?Language=EN), complete with pig's head sound? Go on you know you'll like it really ;)
A more common way of using the head is to cook it (minus eyes, brains) until the meat comes off the bone then make a sausage in a mould. Often called "head cheese" in recipes.
We've got too soft and are only happy to eat the less attractive parts when they are disguised as processed food.

[timg]

How nice does this Galician cocido (http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/M/0/Cocido%20gallego?Language=EN), complete with pig's head sound? Go on you know you'll like it really ;)
A more common way of using the head is to cook it (minus eyes, brains) until the meat comes off the bone then make a sausage in a mould. Often called "head cheese" in recipes.
We've got too soft and are only happy to eat the less attractive parts when they are disguised as processed food.

Sounds a bit like the "brawn" we used to get as kids - cos the pigs heads were cheap from the butcher...

[Edith]

How nice does this Galician cocido (http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/M/0/Cocido%20gallego?Language=EN), complete with pig's head sound? Go on you know you'll like it really ;)
A more common way of using the head is to cook it (minus eyes, brains) until the meat comes off the bone then make a sausage in a mould. Often called "head cheese" in recipes.
We've got too soft and are only happy to eat the less attractive parts when they are disguised as processed food.

As long as it's not rubbery, slimy, gritty, gelatinous or foul-smelling! :D
Yes, it's true we are spoiled... for some reason I don't mind eating blood sausage although its production is probably revolting to watch. Blood has an awful, sickening smell to it but the odor disappears after it has been processed.

[ValenciaSon]

Arroz al horno made with leftover puchero, which my grandmother used to do, yuck!!

[gianluca7883]

Para mi no es algo que se come, es algo que se bebe... hablo de la Horchata de chufa

[ValenciaSon]

There is only one mustard. It is not French's barbeque mustard, it is not Dijon. It can only good, honest, decent English mustard made by Colmans.But you have to be a real man to eat it!!!It only took me 18 months but I found some powdered Colman's mustard. I haven't tried it yet. Can anyone suggest what I should try it with?

[richardksa]

Roast Beef, of course! It is also great smeared thinly in a ham sandwich. York ham, though. Not Iberico, that would be a treasonable offence in Spain, I think.
Make the mustard, not too sloppy, about ten minutes before you begin the meal. This allows the flavour to develop. I usually make mine in an eggcup, but I understand those things are almost unknown in the US. A couple of heaped teaspoons should be enough. Then add water little by little, stirring all the time until you have a creamy paste. I use tap water, but for a really hot mustard use soda water.
Since I wrote my original reply, I have found an Australian brand of ready made English mustard which I think is better than Colmans, but I cannot remember the name and it's probably not available in Spain anyway.

[Juanjo]

Roast Beef, of course! It is also great smeared thinly in a ham sandwich. York ham, though.

Try Colman's in a cheese sandwich- it goes well with cheddar or any other firm cheese, say manchego.

[Hellcat]

You're right about the formica table family-run places, they are usually the best in Spain, the more 'cutre' the better. I always follow that rule for bars - no Irish pubs for me, give me littered floors, zinc bar tops and grumpy old barmen any day!


Oh yeah, that's an awesome tip, man!

[Hagrid]

I´m a really fussy eater and many of the ingredients in Spanish dishes I don´t like e.g raw tomatoes(so gazpacho is out for me), olives, fish and seafood, asparagus and artichokes(think I´m in the wrong country!). I don´t like lentejas, ensalada rusa, anything that´s offal eg. callos etc. I find a lot of Spanish food is quite plain but then think it depends on where you eat...there are loads of dishes I haven´t tried or aren´t on restaurant menus but when I make it myself/try it,I like it! I think my "suegros" despair on what to give me when I go for lunch!Can´t say I´m fussed about the ham either....sorry folks..I can eat it but I prefer York ham especially for sandwiches!

[aintza]

I honestly have yet to find a Spanish food that I didn't like. I love everything from morcilla to callos (one of my faves!) and cabrales.

I just recently tried some orxata de xufes (from Valencia) and judging by the smell, I thought for sure I wouldn't like it and once I tried it, I ended up finishing the whole bottle...

[greytop]

..
I just recently tried some orxata de xufes (from Valencia) and judging by the smell, I thought for sure I wouldn't like it and once I tried it, I ended up finishing the whole bottle...You should really try it with fartons (sweet bread sticks). It's a very refreshing drink and also served as a frozen slush. One of the few uses for the tiger nut! I believe in S.America a similar drink made from almonds is popular.

[Kralizec]

I believe in S.America a similar drink made from almonds is popular.
Here too: Orxata d'ametlla. An older (and cheaper!) recipe than the tigernut one, but unfortunately you won't be able to buy it anywhere. I've only seen it homemade, for home usage.

[aintza]

You should really try it with fartons (sweet bread sticks). It's a very refreshing drink and also served as a frozen slush. One of the few uses for the tiger nut! I believe in S.America a similar drink made from almonds is popular.

Ah, I saw those at the Spanish food store but I didn't think to purchase any. I'll probably go back to get some more. ;D

Here in LA, the most popular kind is the Mexican version which is just sweetened rice milk. I don't particularly like it though.

[Hagrid]

Is that the same as Horchata? If so, that´s another thing to add to the list of Spanish food/drink that I don´t like! See, told you I was fussy!

[MCP]

Horchata Valencian style is made from tiger nuts.

http://es.wikipedia.org/wiki/Horchata_de_chufa


On edit: sorry, repetition of earlier posted info!

[Hagrid]

Hi MPC!
yeah, I know Horchata is made from tiger nuts.I think Mexican horchata is made from rice milk and tastes more like leche merengada (I actually prefer the Mexican version!) What I was asking was whether orxata d´ametlla refers to Horchata?

[Kralizec]

Yep... "Horchata" comes from the catalan word orxata, which refers to diverse sweet milk-looking drinks (orxata de xufa = tiger nut, d'ametlla = almond, d'arròs = rice).
However, if you only say orxata (sounds exactly the same as "horchata") it will be assumed you're talking about the tiger nut one.