Any requests for future cuisine podcasts???

[Marina]

I've already had a couple of suggestions and I've got a list of recipies waiting to be podcasted. But I would like to know what you're interested in for future editions.

M.

[Richardw]

Hi Marina,

We'd really like a podcast about preparing, say, half a dozen tapas dishes for a few guests to have with drinks, instead of a full blown meal. The healthier the better, please.

Richard

[outpostbabu]

Along with the tapas idea, how about something about the various types of chorizo/sausages of Spain? When I was in Barcelona we ate a very touristy place called Taller de Tapas near the Iglesia de Santa Maria del Mar. They had the absolute best choricitos tapa I've ever had. I don't remember the Spanish name for them but they were cooked in cider I think. If you know anything about them, I would love to learn more.

[Marina]

Hi Richardw,

I will be doing tapas podcasting for a while, and when we have enough material I will do another podcast with more information of how to combine them in a full lunch and what to drink with them.

By the way, I'm very interested in healthy food as well, so I'll be commenting on that in the podcasts as well.

[Marina]

I've already cooked "Chorizo a la Sidra" in previous Notes From Spain podcast
you can listen to it in: http://www.cuisinefromspain.com/2006/03/18/a-podcast-from-the-archive-tortilla/

More information about chorizo will be coming as well.

[ogando]

Any US residents who might have a problem finding spanish ingredients should take a look at this site. They have a great selection of jamon, manchego, paella supplies, specialty items and gift baskets from Spain.
I ordered holiday gifts from them last yr.

http://www.tienda.com

[richardksa]

While reading about Spain I find that the type of food you eat for breakfast varies from region to region. Why is a sandwich mixta in Madrid called a Bikini in Catalunya? Some places have cruasane, others sobrasada. Seems like a good topic for the future. :)

[Marina]

Thanks richardksa for your suggestion.

It's true that in different regions you get different names for the same thing.
I work with people from all around Spain and sometimes we have a good laugh with this kind of thing.

A good example is with beer:
Caña - In Madrid is used for a small glass of beer.
Corto - In León is used for a very small glass of beer
Cacharro - In the north (don't know exactly where) they use it for a glass of beer or even other alcoholic drinks.

[Recalde]

When I lived in Salamanca with a family, "mi madre" would make a type of cocido. The base was slightly thick. In it was chickpeas, a type of chorizo, some starch like from bread, and pork. I can't remember if there were other things in this. Que rico! I haven't been able to find the name of it, but I miss eating it. Keep up the fabulous work Ben y Marina!

[Marina]

I have a friend from Salamanca, so I will ask her if there is a Cocido from Salamanca and if it's different from the classical cocido Madrileño.

[ValenciaSon]

How about a pod cast topic on the various languages spoken in Spain besides castillian, for example; Catalonian, Valencian, Galician and others . My understanding is that there has been a resurgence to those languages in the respective parts of Spain. I suppose as a result of Franco's demise. Anyway, I wonder what are the positions held in Spain's society today as the regions mainstream their languages.

I hope this isn't too convoluted or unfocused::)

[ValenciaSon]

Hi Marina,

I have a request for a pod cast or blog, which ever suits you best. Can you get the recipe and/or teach us how to make coca?

Recuerdos a Ben


Xao

[ValenciaSon]

Hola,

How about horchata y fartons? A podcast going to an horchateria and enjoying some horchata and fartons would be great.;)

[Marina]

We will do an Horchata tasting-cast as soon as we are back to Gandia. By the way what is a farton?

[ValenciaSon]

http://www1.odn.ne.jp/valencia/horchata4.jpg

[Brian]

Fartons are won-der-ful! ValenciaSon, do you recall ever going to the Horchatería Daniel in la Alboraya? Qué rico!

They actually have a website (http://www.horchateria-daniel.es/index2.php)!

[ValenciaSon]

The website for Daniel de la Alboraya is great! I've never been but my father has and he and I were drooling over the images on the website of the fartons and other goodies. My father says La Horchateria Daniel is an institution. Maybe it's worth a podcast.

[Brian]

We go every time that we're in Valencia, and it's better and better each time.

[lumpsuckerpig]

Yo querría saber cómo se hace chocolate con churros.Creo que estaría un buen idea para un podcast porque son muy ricos y bastante barato hacerlos.

Saludos

[richardksa]

"Farton is a pastry eaten with horchata"

I'mglad you cleared that up. No mention of them in my dictionary. I was beginning to suspect a wind-up. http://qsmile.com/qsimages/261.gif (pun intended)

[Edith]

Hi Marina,

I have a request for a pod cast or blog, which ever suits you best. Can you get the recipe and/or teach us how to make coca?

Recuerdos a Ben


Xao

What exactly is coca? In my mind, it conjures up images of Evo Morales and of a certain kind of plant from South America, but I'm sure you mean something else. ;D





http://images.google.com/images?q=tbn:8bbrAUE-aw4zhM:cocaine.org/coca-leaves.jpg (http://images.google.com/imgres?imgurl=http://cocaine.org/coca-leaves.jpg&imgrefurl=http://cocaine.org/coca-leaves.html&h=450&w=600&sz=52&tbnid=8bbrAUE-aw4zhM:&tbnh=99&tbnw=133&hl=en&start=1&prev=/images%3Fq%3Dcoca%26svnum%3D10%26hl%3Den%26lr%3D%2 6sa%3DN)

[Marina]

Edith:D:D:D

Coca is a cake that comes from Valencia area.
You can have a look at the recipie in here. (http://www.euroresidentes.com/Recetas/cocina-levantina/coca-boba.htm)

[Edith]

Edith:D:D:D

Coca is a cake that comes from Valencia area.
You can have a look at the recipie in here. (http://www.euroresidentes.com/Recetas/cocina-levantina/coca-boba.htm)

Yummy, sounds great, especially with the ralladura de limón in it! :D

[greytop]

"Farton is a pastry eaten with horchata"

I'mglad you cleared that up. No mention of them in my dictionary. I was beginning to suspect a wind-up. http://qsmile.com/qsimages/261.gif (pun intended)
The local "farton eating contest" I witnessed a couple of years ago here in Pego used flat pancake like objects about 5" / 12cm across with savoury mixtures spread on them. Like small soft pizzas almost. I think the winner ate almost 30 of them in the allotted timespan. Most of the contestants just had a good afternoon and a lot of wine or beer! There were 3 different fillings but can´t remember the ingredients although I watched them being made.
The sweet variety are available in all the panaderiás & supermarkets around here and provide a tasty snack and I suspect more than a few calories as they are quite sweet. Bit like a large soft sweet breadstick with a dusting of sugar.
For the inside story http://www.fartonspolo.es/principal.html

[Edith]

I've already had a couple of suggestions and I've got a list of recipies waiting to be podcasted. But I would like to know what you're interested in for future editions.

M.

How about a special podcast on Basque cuisine? :)

[Marina]

That is a great idea, we have no plans to go there in the near future. But I already have a couple of ideas in mind;)

[greytop]

http://www.freshplaza.com/2006/04jul/1-1_espagnaoriginal.htm

"The "Sabor Original Gallery" is an immense showcase of the food and agriculture products that can be found at "ESPAÑA ORIGINAL". The fundamental objective behind this gallery is to insure that professionals, in particular purchasers, can enjoy a comfortable and tranquil setting where they can partake of the food and agriculture products that are present at the trade fair at their own pace."

Get yourself registered for this one Marina- free food and wine?

[Jimmy]

What about Spanish people you know of that have immigrated to another country - and years later, how is their life? - what do they miss about spain? - how have changes in spain since they've been gone affected them when they return for holidays or see it in the news? - how is their adpoted country treating them? etc. etc.

One funny story I heard was from my boss who is Silician, but grew up from very young in Australia - so the Italian (dialect) he learnt was mostly from his parents. He returned to Italy as a young guy in his 20's and was surprised that everyone looked at him funny when he spoke - when asked why, they replied "everything you're saying is correct, but it's like you've been stuck in a time capsule from the 60's and only just been let out now." Bit like Austin Powers language in the 90's !!!!!!!!!!

[Edith]

That would be a great idea for a new podcast!

but it's like you've been stuck in a time capsule from the 60's and only just been let out now."

This is a very common phenomenon among immigrants. The Dutch immigrants in Australia and NZ strike us as being very old-fashioned because they left Holland during the 1950s, when Dutch society was still very conservative. Their beliefs, values and food preferences are still rooted in the 1950s. The changes in Spain which took place during la Transición were even more profound, so it would be interesting to learn more about their experiences. I've heard about a Spanish movie which is going to be released soon, and which describes the life of Spanish immigrants in Switzerland during the early 1960s. I'd love to see it.

Are there many Spanish immigrants in Australia? My impression is that there aren't too many and I wonder why because people from all around the Mediterranean have emigrated to Australia: Greeks, Italians, Lebanese, Yugoslavs, etc. Perhaps the Spanish emigrants preferred el como sur to Australia because of the language?

[ValenciaSon]

Franco didn't allow many to leave Spain is my guess why not many spaniards are found outside of spain.

[neskadebilbao]

I was wondering if anyonwe had a recipe for horchata that used condensed milk and or evaporated milk, rice, cinnamon and water. I had a friend that used to make this wonderful treat with a blender, and would love to make it once again.

[neskadebilbao]

de acuerdo..sería genial aprender hacer chocolate con churros.

[Edith]

I was wondering if anyonwe had a recipe for horchata that used condensed milk and or evaporated milk, rice, cinnamon and water. I had a friend that used to make this wonderful treat with a blender, and would love to make it once again.

Here is one:

http://www.mrbreakfast.com/display.asp?categoryid=3&subcategoryid=14&recipeid=1007

[Brian]

How about a podcast on making croquetas?

[Edith]

How about a podcast on making croquetas?

Yes! Yes! Yes! :clap:

[greytop]

I was wondering if anyonwe had a recipe for horchata that used condensed milk and or evaporated milk, rice, cinnamon and water. I had a friend that used to make this wonderful treat with a blender, and would love to make it once again. Here in Valenciano region they like their horchata to be made with chufas (tiger nuts). I had one this morning and very refreshing it was too. Sometimes it is served very cold as a granizado.

http://inicia.es/de/bufquebueno/537.htm for horchata de chufas
http://www.arecetas.com/ useful source for world recipes and food info

[Brian]

Here in Valenciano region they like their horchata to be made with chufas (tiger nuts). I had one this morning and very refreshing it was too. Sometimes it is served very cold as a granizado.

The horchata granizado is definitely my favorite. Chufas, however, are very, very hard to come by here in the States, unfortunately. :(

[Edith]

Here in Valenciano region they like their horchata to be made with chufas (tiger nuts). I had one this morning and very refreshing it was too. Sometimes it is served very cold as a granizado.

http://inicia.es/de/bufquebueno/537.htm for horchata de chufas
http://www.arecetas.com/ useful source for world recipes and food info

I never knew what chufas actually looked like. Here they are:



http://www.tigernuts.com/images/tigernuts.jpg




http://www.tigernuts.com/

[greytop]

I never knew what chufas actually looked like.

That's the little devils. They sell them from stalls as well just soaked in some sort of liqueur but I find them a bit chewy for my old teeth!

[Edith]

That's the little devils. They sell them from stalls as well just soaked in some sort of liqueur but I find them a bit chewy for my old teeth!

On the picture they almost look like raisins, don't you think?

[greytop]

On the picture they almost look like raisins, don't you think? They look wrinkled from drying but inside are quite fibrous, not like a raisin.
Thanks for the link - I did not know they were actually tubers.
As usual Wikipedia has lots of info as well:

http://en.wikipedia.org/wiki/Horchata
Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds (http://en.wikipedia.org/wiki/Almond), rice (http://en.wikipedia.org/wiki/Rice), barley (http://en.wikipedia.org/wiki/Barley) or tigernuts (http://en.wikipedia.org/wiki/Tigernut) (chufas).

[Edith]

They look wrinkled from drying but inside are quite fibrous, not like a raisin.
Thanks for the link - I did not know they were actually tubers.
As usual Wikipedia has lots of info as well:

http://en.wikipedia.org/wiki/Horchata
Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds (http://en.wikipedia.org/wiki/Almond), rice (http://en.wikipedia.org/wiki/Rice), barley (http://en.wikipedia.org/wiki/Barley) or tigernuts (http://en.wikipedia.org/wiki/Tigernut) (chufas).

Yes, Wikipedia is great! Thanks for the info. Now I know the difference between Spanish and Mexican horchatas, too. They taste differently because the chufas are missing from the Mexican ones. Since I've got a sweet tooth, I love horchata. :)

[Marina]

I'd wonder before what chufas looked like, but I'd actually never seen them before.
I'm not a great fun of horchata, but I have to try to make it myself and rejudge just in case:D

[Marina]

Are there many Spanish immigrants in Australia? My impression is that there aren't too many and I wonder why because people from all around the Mediterranean have emigrated to Australia: Greeks, Italians, Lebanese, Yugoslavs, etc. Perhaps the Spanish emigrants preferred el como sur to Australia because of the language?

I don't think that there was any migration to Australia. Before the civil war I think lots of people emigrated to Argentina, Brasil, Uruguay. It's true that all the Spanish that emigrated to these areas are called gallegos because most of them came from this region. In fact if you travel to Galicia you will find lots of "churrasquerias" (=Argentinian restaurants) we've spoken about it in the Galician podcasts, also lots of colonial buildings can be found in Asturias.

After the civil war there was a massive emigration phenomenum but then most of the people headed to Germany, Switzerland or France.


Franco didn't allow many to leave Spain is my guess why not many spaniards are found outside of spain.

It's true that during Franco times it was difficult to get a pasport for traveling. However lots of people emigrated for economical reasons, I don't know what the procedure was to get permission to leave the country, but I supose that if one had a job waiting then things where easier. I think that there is an episode of "Cuentame with information regarding this subject.;)

[Marina]

By the way, this thread was created for requesting cuisine podcasts ideas so if you want to propose a podcast for NIS (http://www.notesfromspain.com/notes-in-spanish/) you can click here (http://www.notesfromspain.com/forums/showthread.php?t=206) and for NFS (http://www.notesfromspain.com/notes-from-spain/) click here. (http://www.notesfromspain.com/forums/showthread.php?t=44)

Cheers!

[Edith]

I don't think that there was any migration to Australia. Before the civil war I think lots of people emigrated to Argentina, Brasil, Uruguay. It's true that all the Spanish that emigrated to these areas are called gallegos because most of them came from this region. In fact if you travel to Galicia you will find lots of "churrasquerias" (=Argentinian restaurants) we've spoken about it in the Galician podcasts, also lots of colonial buildings can be found in Asturias.

After the civil war there was a massive emigration phenomenum but then most of the people headed to Germany, Switzerland or France.



It's true that during Franco times it was difficult to get a pasport for traveling. However lots of people emigrated for economical reasons, I don't know what the procedure was to get permission to leave the country, but I supose that if one had a job waiting then things where easier. I think that there is an episode of "Cuentame with information regarding this subject.;)

Oh boy, did we hijack the thread again? Sorry! :D

Thanks for the interesting info on Spanish immigrants. BTW, I've just started watching the second series of Cuéntame. Me encanta. :)

[Edith]

I'd wonder before what chufas looked like, but I'd actually never seen them before.
I'm not a great fun of horchata, but I have to try to make it myself and rejudge just in case:D

I like the taste, it's kind of almond-like.

[aja]

Hola Marina.............¡a mí también me gustaría que nos enseñaras a hacer churros y chocolate! Gracias

[Marina]

Ok Aja, lo apunto en la lista y para cuando llegue el frio haremos una merienda de churros con chocolate.

[aja]

Gracias Marina...............también recuerdo que en Valencia se comían empanadillas de bonito o de atún. ¿Son fáciles de preparar?

¡¡Me encanta este sitio!! Gracias de nuevo..........Tony

[cubix]

I would love to hear a podcast in which ben disscusses the biggest differences between the English and Spanish food, and the things he likes the most and least, and things he can't stand

[Ben]

Good idea! What do you think Marina?

[Marina]

That's a very good idea!
Maybe we can record it in our next trip to England by the end of the month.

[andysween]

Hi Marina,
I'm a newcomer to NFS and I listen to past podcasts while on the train to my Spanish class in Barcelona. I loved the recipe of Setas and vino. Your conversation with Ben reminded me of how my husband and I cook together. We end up drinking more of the wine.
Have you done a recipe for the different kinds of sepia, especially the small ones. I enjoy them in restaurants but am too intimidated to prepare them myself. My favorite is a la plancha. I've only lived in Spain for 3 months but I love the cuisine.
You and Ben make my train ride enjoyable!

[Marina]

Hi Andy and welcome to the forums!

I love Sepia, but I'm not sure if you are refering to the very little ones which are called Chopitos (about 3cm) or the ones slightly bigger.
I'll put Sepia down in the list of CFS podcasts!

[Edith]

Hi Andy and welcome to the forums!

I love Sepia, but I'm not sure if you are refering to the very little ones which are called Chopitos (about 3cm) or the ones slightly bigger.
I'll put Sepia down in the list of CFS podcasts!

Isn't sepia used in arroz negro? I welcome a podcast about arroz negro too! :)

[Marina]

No problem I'll add it to the list as well!

[ValenciaSon]

Marina, aren't the small sepia known as sepionets?


Have you or anyone else eaten cochinillos? I believe they are young, suckling pigs, which are supposed to be quite tastyand recommendable. I've never tried them but my father loves them.

[cubix]

Have you or anyone else eaten cochinillos? I believe they are young, suckling pigs, which are supposed to be quite tastyand recommendable. I've never tried them but my father loves them.

When I was in Salamanca, I was reading one of the spanish papers, don;t remember if the El Mundo or El pais(accent don;t seem to be working today) there was an article about cochinillos, she said something along the lines that they were delicious but expensive. I don't remember any more about the article though..

[Marina]

I've tried them in Segovia a couple of times. They are really delicious, the meat is so tender that you can nearly cut it with your fork.

If ever in Castilla area it is worth trying!

[omeyas]

They are really delicious, the meat is so tender that you can nearly cut it with your fork.


¡O con un plato!
Lo ideal es ofrecer este cochinillo partiéndolo con el borde de un plato, demostrando de esta manera su alta calidad y su perfecto punto de cochura.

[Marina]

Si es verdad, un sitio muy conocido para comer cochinillo y ver cortarlo con el canto de un plato es Cándido en Segovia (http://www.mesondecandido.es/).

[Lisa]

Would you mind doing a podcast about albondigas, Marina?

[Marina]

I will add it to my list of podcasts to do right now!

[rob]

Could you do one on all the little weird squid type things they have here like pulpitos and chupos (?) and things like that, they're very weird but very interesting too

[Nellie]

How about a special podcast on Basque cuisine? :)

I was away from Spain for 5 years and recently returned. It seems to me that Basque restaurants serving primarily pintxos have become more popular. I get the impression that they've become "trendy" tapas, especially in Barcelona. I was only there two weeks but I don't remember seeing so many pintxos places years ago. Just an observation. And I second a Basque cuisine podcast. :thumbs-up:

[ValenciaSon]

http://www.saberesysabores.com.ar/puchero.jpgHow about a puchero since the cold days are not far, or already here for some of us?:)

[charisma]

Hola Ben y Marina,

I don't know if you've already tackled this, but I was wondering about vegetarian/vegan lifestyle, and the organic "movement" in Spain and how widespread it is. I remember sitting in a bistro near Sol (ca. 2001?) and ordered the veggie paella, surprised to find cubes of much beloved JAMON!

Just thought I'd suggest this for a future podcast, if you haven't already done one on the topic...

Thanks for your time.