Notes from Spain Podcast no. 44 - Ourense Market

[Marina]

Ben and Marina visit the wonderful market in Ourense.

Listen here (http://www.notesfromspain.com/498/)

[ValenciaSon]

Ben and Marina visit the wonderful market in Ourense.

Listen here (http://www.notesfromspain.com/498/)
Thank you both Ben and Marina for another fantastic podcast. I love how you've captured the atmosphere and textures, from bag pipes to pan gallego. I love the outdoor market segment.


Muchas gracias!:)

[Brian]

This was one of my favorite podcasts ever. I very much enjoyed the atmosphere of the ladies "regateando" with their wares.

The ladies who cook the octopus are called pulpeiras? Is that how you spell it, Marina?

No mariscar - New verb for me! If I'm ever on the rias baixas, I'll know what it means now.

I'm curious what prices the fruit were, as Marina was raving over how cheap it was.

Are some of the pimientos del padron super-hot, like a habanero pepper?

Thank you for a most excellent podcast!

[ValenciaSon]

Ben and Marina,

Did you try the empanadas? My father says the galician empanadas are famous for being the best throughout Spain.

[Marina]

That's perfectly writen, pulpeiras are the women that cook the pulpo in the fiestas. We'll post some pics of them later.

I didn't know that Mariscar was a verb either, but obviously the Galicians need a verb for it!!! It was signed in mostly every beach in the Rias Baixas area.

[Marina]

We had deliciuos Empanada. Actually I have the recipie from the Galician family of my friend that got married, so I'll be podcasting as soon as the weathear give us a break around here and I can bear to turn the oven on.

[ValenciaSon]

Estupendo! Gracias Marina, esa sere una receta que probare.


As far as the word mariscar, is it incorrect to turn nouns into verbs in spanish? It is done in english but not always accepted. In english, depending on the example, turning a noun into a verb can come across as someone trying to be too clever and persuasive, like someone in sales. No offense to anyone who is in an organization's salesforce.:)

[Alan]

I wish you could send some of that food to me . . . :( I am especially craving the pimientos de padrón.

[greytop]

Great podcast.
We regularly travel across the hill from Pego to Jalon on a Tuesday for their market. Much smaller than the Ourense one but they do have about ten stalls of veggies, all fresh and cheap. Plus the most amazing (to me; disgusting to my wife) smell from the dried fish & pickle stall. (Of course being expats we also use the English run fish and chip shop on occasion!)
I think our bakers come from the same school as yours in Madrid. Not the best bread in the world and the supermarkets "baked on the premises" stuff is better. We have some shops in the next town (Vergel) selling German style bread so that supplements the diet.
The locals also sell fruit & vegetables from their houses, the sign being an old chair outside the door with a sample thereon. Knock on the door for service. Good produce plus a chance to chat in Spanish can't be beaten.
Meanwhile back in the coastal ghettos, rehearsals go on amidst the cucumber sandwiches.....

[timg]

Just got around to hearing this one. Fantastic! I love the atmosphere you seem to capture in your outdoor podcasts.

[Brian]

Great podcast.
I think our bakers come from the same school as yours in Madrid.

I've heard that because Madrid is so arid, that the bread does not stay very good for long. Verdad o falso?

BTW, is there anything better than a pan de barra still hot from the panaderia? :)

[Catherine]

Love your podcasts. They really capture life and people of Spain--even car engines!

[Ben]

Thanks Catherine and welcome to the forum!

[Marina]

I've heard that because Madrid is so arid, that the bread does not stay very good for long. Verdad o falso?

That is true, it is so dry that bread goes hard within 24h.

[kyle]

That is true, it is so dry that bread goes hard within 24h.

well, in northern spain it becomes chewing gum due to humidity :D . Food is better kept in a dry environment such as madrid's IMHO.

[Edith]

Hi Marina,

This pan gallego you were talking about on the podcast, is it some kind of whole-grain bread? Your description of it sounds delicious! Is it crunchy on the outside? * my mouth starts watering right now *

Galicia is the Great Unknown to me but it definitely seems worthwhile to pay it a visit some day.

BTW, Ourense even made headlines in Holland today because of those horrible forest fires - the footage was almost apocalyptic. :(

[neskadebilbao]

Has anyone ever had pan de Andalucía hecho con papas. Me acuerdo de que era delicioso cuando lo probé. Un cambio diferente del pan "normal".