oh so sorry, apologies, Steve
it is 3600 Miles,....i will ask for a quotation from FedEx
year foodies…
- Thread starter deQuincey
- Start date
oh so sorry, apologies, Steve
it is 3600 Miles,....i will ask for a quotation from FedEx
de'Q, of course I will continue to look and salivate. droll is such an inappropriate word.
I would trust my order to a Diplomatic Courier only.
I would trust my order to a Diplomatic Courier only.
not to take away from what deQ is doing, i have been watching Jose Andres + Family in Spain ... on CNN. for those who don't know who Jose Andres is, he is a world class chef (from Spain) who spent significant time with Ferran Adria at El Bulli in Spain - the best restaurant in the world for many years. I have eaten in 7 of Jose's restaurants in Washington DC, LA + Miami. there is something so salivating about the look / taste of Spanish food. Jose also has a charity that you might have seen on the news - One World Kitchen that goes to places of the world affected by disasters and gets food to people in need. I worked on a few project restaurants with Jose and he is the real deal ... a fun guy to eat / drink with ... but fantastic to talk to.
right now there is enough dq at the states, we have to remove some before calling more in. ;-)
didn’t know him
i will take a look to the menu’s
most of real Spanish food is not too sexy, I have seen that many times they export it with too much of other flavors to increase the attractivenes, and also they regularly mix it with latin American ingredients…
thank you for the info
Jose has several restaurant types - look up Think Food Group. Jaleo is is his Spanish tapas. MiniBar is his high end (tasting menu - 12 seats or so). Oyamel is excellent Mexican ... and many more.
Artichokes....
Previously boil them, clean and remove part of the leaves
Then fry with olive oil
Prepare a tomato, and onion sauce
Still in the pan
Prepare for the oven add some ibérico ham bits...
Previously boil them, clean and remove part of the leaves
Then fry with olive oil
Prepare a tomato, and onion sauce
Still in the pan
Prepare for the oven add some ibérico ham bits...
So again....
Friday dinner is always the same
omelette, ham, and rioja wine, in this case some peppers too
Bread is house made, but not me, ....
Sunday old cow Meat
While one is been cooked the other is getting some temperature...
The three colors
Friday dinner is always the same
omelette, ham, and rioja wine, in this case some peppers too
Bread is house made, but not me, ....
Sunday old cow Meat
While one is been cooked the other is getting some temperature...
The three colors
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not my personal job, but a nice place
Ok deQuincey, you win. Your food is always so beautifully prepared and looks so delicious. I just ate breakfast but your pictures are making me hungry again. I fancy myself as quite the BBQer, even my kids say they would rather have one of my steaks that one at a restaurant. But... I know you would kick my butt if we were grilling next to each other.
It's pea season, they have just started appearing in the local market, taste them just boiled in water with a pinch of salt
other things are missing, as lambs were born a few weeks ago there is still no excess milk to make cheese
anchovy catches have also begun, but i think they do not go well with peas
Spring is a wonderful season, say it with food!
a good plate of squid in its ink with peas and white rice is enough to lick your mustaches, if you are not a cat too...