Recent content by Jim Langford

Rita and Kevin, Thanks to both of you for the kind words and sage advice. I knew I could count on the good folks on this site to set me straight. Jim

I'm an American ex-pat who will be visiting my native San Diego area in June, and I wonder where I can buy pinquito beans. The last time I was in California I had a he** of a time finding them. Any suggestions? Are they sold in supermarkets? My grandmother, who hailed from Santa María and lived...

LOL! I just ran across this. It takes place at the same bar where I discovered this dish. Brit Bird Tries Orella

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: Ya know... on second thought we have probably all eaten them as part of a hot dog and never known the difference! </div></BLOCKQUOTE> There are...

Those are interesting suggestions, Kevin. I'll have to give them a try. Another way to go would be to sprinkle some finely chopped garlic right onto the cooked ears along with the paprika. I do that sometimes when I make Galician-style octopus (pulpo a feira), a similar dish. I'm really...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sal DeTraglia: Thanks for spreading the gospel of authentic Spanish cuisine. Sal </div></BLOCKQUOTE> It's a pleasure, but I have a feeling you're...

Here we go, pigs' ears for four. Good, cheap eatin´. Ingredients: 2 pigs' ears 1 onion 1 sprig parsley Water Virgen olive oil Hot paprika, preferably the smoked Spanish kind. (If you only have sweet paprika, add some cayenne to it.) Kosher salt Instructions: Cover the ears, the onion and the...

That's common practice at this type of restaurant, yes. I've never heard of that particular one, though. How's the food?

We've got one just down the street, but it's run by Spaniards who don't know a damned thing about grilling meat Brazilian style. They do make tasty caipirinhas though, and there's a delectable carioca who serves them, so I have been known to pop in for a drink or three. LOL!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Because most meat retailers get in already trimmed rump one can't get it easily. </div></BLOCKQUOTE> I have the same problem here with...

While shopping in Portugal this summer, I came across a cut of beef which is new to me. It's called Picanha in Portuguese and, apparently, Rump Cover in English. It seems it's served on skewers in those Brazilian all-you-can eat restaurants known as Rodizios. I wasn't sure what it was, as it...

I use it exclusively, Jon. It's not that I have anything against briquettes; it's just that it's the only kind of charcoal available here in Spain. I find that it works fine. I've done plenty of all-nighters with outstanding results. I've never timed it, but I've read on this site that it does...

That sounds delish, but we don't have cranberries over here in Spain--alas! A fascinating article about them can be found here: http://www.economist.com/displaystory.cfm?story_id=3445005

Wow! Those are beautiful. Did you grow them yourself?

It's easy to tell if shrimp are fresh. The heads quickly turn black if they aren't consumed or frozen immediately. That's why unscrupulous fishermen (very commonly on the West Coast, but not in seafood-savvy places like Lousiana and the Iberian Peninsula) decapitate them, so as to pass their...