Cuisine from Spain Podcast no. 10 - The Barbeque!

Ben · 20th July 2006, 09:30 PM

Grilling, or is that Barbequing, with the guys from Catavino. Listen here, and let the comments fly below!

Brian · 21st July 2006, 04:33 AM

What a delightful interview with the Catavino team. Thank you for making our collective mouths water!

And now, a few comments and questions:

1. I agree with Ryan's assessment of "101." When we referred to any entry-level class in college, it was Basketweaving 101, or Beerdrinking 101.

2. we "shuck" corn, not "schuck." Corn on the cob is just in season now at our little produce farm down the road, and they have this delicious bi-color sweet corn that is heavenly!

3. Marina, the prawns and avocado on spinach leaves salad with pink sauce sounds heavenly. Do you have a recipe for the pink sauce?

neskadebilbao · 21st July 2006, 09:48 PM

De acuerdo con estos comentarios.

1. I agree with Ryan's assessment of "101." When we referred to any entry-level class in college, it was Basketweaving 101, or Beerdrinking 101.

2. we "shuck" corn, not "schuck." Corn on the cob is just in season now at our little produce farm down the road, and they have this delicious bi-color sweet corn that is heavenly!

I really enjoyed this podcast.

I was wondering how common barbeques are in Spain and whether or not comericial kitchens in restaurants nor normally have a grill.

I also just thought of croquetas...marina...¿podrías enseñarnos a hacerlas?

ValenciaSon · 21st July 2006, 10:42 PM

I couldn't find the corresponding podcast at the Catavino website. Is it not released yet? Maybe that's a Ryan question? Pasame un chorizo, mmmm!

Edith · 21st July 2006, 11:40 PM

Quote:

Originally Posted by Ben

Grilling, or is that Barbequing, with the guys from Catavino. Listen here, and let the comments fly below!

What a mouthwatering podcast!

How do they say 'barbecue' in Spain? Barbacoa? Asado?

richardksa · 22nd July 2006, 01:24 PM

Quote:

Originally Posted by Brian

Marina, the prawns and avocado on spinach leaves salad with pink sauce sounds heavenly. Do you have a recipe for the pink sauce?

1000 island dressing is the same, I believe. Or just mix mayonaise and ketchup.

Brian · 23rd July 2006, 07:10 PM

Quote:

Originally Posted by richardksa

1000 island dressing is the same, I believe. Or just mix mayonaise and ketchup.

Thanks, Richard.

ValenciaSon · 24th July 2006, 01:47 AM

Quote:

Originally Posted by ValenciaSon

I couldn't find the corresponding podcast at the Catavino website. Is it not released yet? Maybe that's a Ryan question? Pasame un chorizo, mmmm!

OK, I found and heard the corresponding podcast on www.Catavino.net and it was complimentary. In a perfect world you would follow suit and have a wine podcast to accompany all your CFS podcasts but I realize that isn't feasible.

Those hanging tenders do look good, mmmmm!

Oh yeah, nice pic of our NFS podparents

catavino · 24th July 2006, 08:00 AM

Quote:

Originally Posted by ValenciaSon

OK, I found and heard the corresponding podcast on www.Catavino.net and it was complimentary. In a perfect world you would follow suit and have a wine podcast to accompany all your CFS podcasts but I realize that isn't feasible.

In the future we hope to do more podcasts like this together. I think it was really fun to have a chance to share our enthusiasm with everyone. It also helps me to mention more things as I have people to will ask questions that I take for granted. Thanks for all the feedback. Oh and the Hangers, mmmm, I can still taste them...SOOOOO good!

Marina · 24th July 2006, 08:55 AM

Quote:

Marina, the prawns and avocado on spinach leaves salad with pink sauce sounds heavenly. Do you have a recipe for the pink sauce?

I usually mix home made mayonaise and then add one table spoon of ketchup.

Quote:

I was wondering how common barbeques are in Spain and whether or not comericial kitchens in restaurants nor normally have a grill.

I also just thought of croquetas...marina...¿podrías enseñarnos a hacerlas?

Barbacues are quite common in Spain, but nothing compared to the States or Australia. Actually I was quite surprise to see public barbacues everywhere in Australia. We used to have lots of them in the countryside, but now it is forbiden to used them due to the danger of causing a fire. Some restaurants have an open grill (wood not electric) but it's not really that common.

Croquetas are in my list of to-do podcasts, I have to fix a date with my mother who is the real expert.

Quote:

How do they say 'barbecue' in Spain? Barbacoa? Asado?

Barbacoa

Quote:

In the future we hope to do more podcasts like this together. I think it was really fun to have a chance to share our enthusiasm with everyone. It also helps me to mention more things as I have people to will ask questions that I take for granted. Thanks for all the feedback. Oh and the Hangers, mmmm, I can still taste them...SOOOOO good!

Thanks to catavino team for cooking for us, sharing their wines and most of all for teaching us how to "catar el vino" (taste the wine). I look forward our next podcast together.

Opacita · 24th July 2006, 07:37 PM

I wanted to thank everyone for listening to our podcast. For me, it was a wonderful experience in that it was not only my first time podcasting with my husband, but also podcasting with friends. Experiencing food and wine with people you enjoy makes any moment magical, and what better way to record a podcast than such a moment?! Hence, it is my intent that we will do many more of these podcasts, marrying food and wine as one delicious pairing.

ValenciaSon · 24th July 2006, 08:53 PM

My ears, stomach and I look forward to those podcasts!

Brian · 25th July 2006, 03:42 AM

Quote:

Originally Posted by ValenciaSon

My ears, stomach and I look forward to those podcasts!

The holy trinity of ValenciaSon...

ValenciaSon · 25th July 2006, 10:37 AM

Quote:

Originally Posted by Brian

The holy trinity of ValenciaSon...

Otherwise known as the "terrible trifecta".

intrepida1981 · 25th July 2006, 12:11 PM

Quote:

Originally Posted by Edith

What a mouthwatering podcast!

How do they say 'barbecue' in Spain? Barbacoa? Asado?

Here, in Valencia, it is said "torrá" I think.

ValenciaSon · 25th July 2006, 08:50 PM

Quote:

Originally Posted by intrepida1981

Here, in Valencia, it is said "torrá" I think.

I thought it was called "fallas" in Valencia

Edith · 25th July 2006, 09:12 PM

Quote:

Originally Posted by Opacita

I wanted to thank everyone for listening to our podcast. For me, it was a wonderful experience in that it was not only my first time podcasting with my husband, but also podcasting with friends. Experiencing food and wine with people you enjoy makes any moment magical, and what better way to record a podcast than such a moment?! Hence, it is my intent that we will do many more of these podcasts, marrying food and wine as one delicious pairing.

Hi Opacita,

I would like to listen to your podcast but I wasn't able to - for some reason, your podcast doesn't seem to work on my computer. Sorry!

catavino · 25th July 2006, 09:26 PM

Quote:

Originally Posted by Edith

Hi Opacita,

I would like to listen to your podcast but I wasn't able to - for some reason, your podcast doesn't seem to work on my computer. Sorry!

Edith just an FYI, the podcast is exactly the same format as Notes From Spain. How are you connecting to it? Either you can use the player that pops up or you can subscribe to it from itunes or something similar...Let me know if I can help, or maybe Ben.

Edith · 25th July 2006, 10:37 PM

Quote:

Originally Posted by catavino

Edith just an FYI, the podcast is exactly the same format as Notes From Spain. How are you connecting to it? Either you can use the player that pops up or you can subscribe to it from itunes or something similar...Let me know if I can help, or maybe Ben.

Tell you what... I clicked on the wrong link...

Thanks for wanting to help, though. :-)

Nice podcast, and a great introduction to the art of wine-tasting! I have always been fond of dark, strong-tasting Spanish wines, but I don't know a thing about names or brands.

ValenciaSon · 30th July 2006, 11:41 PM

[quote=Edith]Tell you what... I clicked on the wrong link...

Thanks for wanting to help, though. :-)

Maybe catando vino and internet use don't mix

20th July 2006, 09:30 PM	#1
Ben Hero Forero Join Date: Mar 2006 Posts: 4,425	Cuisine from Spain Podcast no. 10 - The Barbeque! Grilling, or is that Barbequing, with the guys from Catavino. Listen here, and let the comments fly below! __________________ Notes in Spanish: Get The Best Free Spanish-Learning Conversations On The Net!

24th July 2006, 07:37 PM	#11
Opacita Forero Join Date: Jul 2006 Location: Terrassa, Spain Posts: 22	Thank You I wanted to thank everyone for listening to our podcast. For me, it was a wonderful experience in that it was not only my first time podcasting with my husband, but also podcasting with friends. Experiencing food and wine with people you enjoy makes any moment magical, and what better way to record a podcast than such a moment?! Hence, it is my intent that we will do many more of these podcasts, marrying food and wine as one delicious pairing.

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21st July 2006, 04:33 AM	#2
Brian Errant in Valencia Join Date: Apr 2006 Location: Indiana, USA Posts: 1,310	What a delightful interview with the Catavino team. Thank you for making our collective mouths water! And now, a few comments and questions: 1. I agree with Ryan's assessment of "101." When we referred to any entry-level class in college, it was Basketweaving 101, or Beerdrinking 101. 2. we "shuck" corn, not "schuck." Corn on the cob is just in season now at our little produce farm down the road, and they have this delicious bi-color sweet corn that is heavenly! 3. Marina, the prawns and avocado on spinach leaves salad with pink sauce sounds heavenly. Do you have a recipe for the pink sauce?

21st July 2006, 09:48 PM	#3
neskadebilbao Forero Senior Join Date: Jun 2006 Location: EEUU Posts: 83	De acuerdo con estos comentarios. 1. I agree with Ryan's assessment of "101." When we referred to any entry-level class in college, it was Basketweaving 101, or Beerdrinking 101. 2. we "shuck" corn, not "schuck." Corn on the cob is just in season now at our little produce farm down the road, and they have this delicious bi-color sweet corn that is heavenly! I really enjoyed this podcast. I was wondering how common barbeques are in Spain and whether or not comericial kitchens in restaurants nor normally have a grill. I also just thought of croquetas...marina...¿podrías enseñarnos a hacerlas?

21st July 2006, 10:42 PM	#4
ValenciaSon Hero Forero Join Date: Mar 2006 Location: Silver Spring, Maryland, USA Posts: 4,923	I couldn't find the corresponding podcast at the Catavino website. Is it not released yet? Maybe that's a Ryan question? Pasame un chorizo, mmmm!

24th July 2006, 08:53 PM	#12
ValenciaSon Hero Forero Join Date: Mar 2006 Location: Silver Spring, Maryland, USA Posts: 4,923	My ears, stomach and I look forward to those podcasts!

30th July 2006, 11:41 PM	#20
ValenciaSon Hero Forero Join Date: Mar 2006 Location: Silver Spring, Maryland, USA Posts: 4,923	[quote=Edith]Tell you what... I clicked on the wrong link... Thanks for wanting to help, though. :-) Maybe catando vino and internet use don't mix