Learn to speak properly, foodie
You have to accept it once and for all: gastronomy is the new football . It is more than a fad, but also a fad: cooking programs dominate television (at all hours), more and more pages about cooks are in magazines (in fashion magazines!) and it is no longer so strange to hear conversations about Ceviche (which by the way: ceviche is not Peruvian, it's Spanish! ) or an intense debate at a bar -or worse, at a family dinner- about which is the best tapa in town. Gastronomy is here and has come to stay, so it's time to review the lesson, dear enjoy readers.
THE FLOWER VEIL IN THE MARCO DE JEREZ
The “miracle” (the aging that only occurs in Jerez, Jura and Armenia) —the “McGuffin” (along with the albariza soil) is guilty of this madness that so many wine lovers have with the Jerez framework. But, what the hell is the flower veil? Well, a microbiological accident, and it is that thanks to (or because of) yeasts such as candida, pichia and hansenula, a layer is created in the butts or barrels, a film-forming culture that not only does not damage the wine. Quite the contrary: it subjects him to the guilty transformation of the genuine and unrepeatable characteristics of the wines subjected to biological rearing.
flower veil
THE COMTE, SHOULD IT CRACK?
The King of Cheeses, “ The cheese ”. Comté, the first cheese to obtain the prestigious AOC quality mark; a cheese with history (Plinio the elder already spoke of him), from Montbéliarde breed cows, each of which has at least one hectare to graze and with a unique characteristic: its crunch . Those little whitish specks that crackle in the mouth and take us to paradise... but why does it creak? Well, the culprits of the crunch are small crystals produced in the oldest specimens created by an amino acid that crystallizes the protein. I leave you with the tasting sheet of a great: ** Abel Valverde de Santceloni.** Long live the Comté!
Should the comté creak?
MICUIT VS PATÉ
Face it: advertising deceives us . Those pizzas from your grandfather's advertisement cutting chorizo and country bread on the porch of some town in Soria are as natural as Renée Zellweger's nose. The thing about the potatoes is not virgin olive oil and of course the “goose pate” dressed in a packaging that could slip into the pantry of the Preysler (with very English typography) It's not the elite delicacy you think you're buying. : That's why it cost you a Euro, queen.
The little things, clear: micuit is clean and semi-cooked goose or duck liver (that is why it is usually sold in sliced cuts) ; foie, like micuit, is fatty liver, and it is important that you look at the percentage on the label (about 95%) because that is the difference with pate: it contains about 20% liver, the rest is the devil (a mixture of viscera, offal, spices, flour and meat remains from different animals -pork, usually-).
The difference between micuit and pate
PIZZA, MOM, MY!
the pizza is (probably followed by paella) the most versioned, frozen, humiliated and caricatured dish on the planet . What are we going to do: pizza is the new gin and tonic —and perhaps precisely for this reason it is time to make a back to basics radical and forceful. Talked with Carlo Dana, master pizza chef and owner of Trattoria da Carlo: Pizza what? Two basics, Terres:
- Pizza margherita (created by Raffaele Esposito to honor Queen Margaret of Savoy) : basil, cheese, tomato, olive oil and Pecorino or Parmesan cheese.
- The seafood pizza: oregano and natural tomato, without cheese. Yum.
Let's stop mistreating pizzas
DRY MARTINI
As so often, we must return to the perfect definition of Enric González in question of principle : “The martini is the most aesthetically perfect American invention. It is a drink of uncertain origin, strict canon and infinite nuances. It requires principles, education and criteria.” The Dry's of Alfredo Landa, Javier de las Muelas, those of the Cock bar and those of that waitress from Boca Chica (but that's another story) are mythical; dry martini, the “silver bullet”: five parts gin and one part vermouth . Twist of lemon, an olive and the most perfect glass ever created.
The Dry Martini with no frills, please.
sushi
Well, it hasn't been long since that "Sushi, that's what my ex-wife liked to call me: raw fish" , which Deckar whispers without much passion in bladerunner . It was the first time I heard that fascinating word: sushi —and I guess at that time I associated it with that dystopian, electric and rainy future. Today sushi is as popular as a croquette but so many times we forget what a temaki or unagi was; that's why Lorena Cardeña is here and her wonderful illustrations, to put the dots on the i's. I'm from nigiris, Lorena.
always sushi
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Not like that, Harrison, not like that