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Old 8th November 2006, 11:00 AM   #61
omeyas
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Quote:
Originally Posted by Marina View Post
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.
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Old 8th November 2006, 12:37 PM   #62
Marina
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Si es verdad, un sitio muy conocido para comer cochinillo y ver cortarlo con el canto de un plato es Cándido en Segovia.
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Old 1st December 2006, 09:14 PM   #63
Lisa
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Would you mind doing a podcast about albondigas, Marina?
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Old 3rd December 2006, 08:52 PM   #64
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I will add it to my list of podcasts to do right now!
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Old 4th December 2006, 12:04 AM   #65
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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
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Old 4th December 2006, 03:39 AM   #66
Nellie
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Default Basque Trends?

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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.

Last edited by Nellie; 4th December 2006 at 03:42 AM.
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Old 6th December 2006, 04:08 AM   #67
ValenciaSon
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How about a puchero since the cold days are not far, or already here for some of us?
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Old 4th April 2007, 03:45 AM   #68
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Default vegetarianism/veganism

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.
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