Culinary, Arts, Thread.

#24,279
#24,279
volfanbill said:
also, fwiw @Behr they offered this deal for unlimited "small plates" that you could just order til your hearts delight. I tried a bunch of different things. No salmon, no pea puree
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Well, I would call you chicken for not trying the salmon, but I guess trying other stuff cancels that out.

Did you like the Spanish tortilla? You said it was weird, how? Was it served room temp or hot?
 
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#24,280
#24,280
Behr said:
Well, I would call you chicken for not trying the salmon, but I guess trying other stuff cancels that out.

Did you like the Spanish tortilla? You said it was weird, how? Was it served room temp or hot?
Click to expand...
You could only do the unlimited small plates thing if the whole table did it. So I didn’t want to be the party pooper. And salmon with green pea purée wasn’t a small plate option.

The “tortilla” was a plain, bland piece of pie. Just not a lot going on.
 
#24,281
#24,281
volfanbill said:
You could only do the unlimited small plates thing if the whole table did it. So I didn’t want to be the party pooper. And salmon with green pea purée wasn’t a small plate option.

The “tortilla” was a plain, bland piece of pie. Just not a lot going on.
Click to expand...

Makes sense.

Chupa doesn't like to cook and therefore she ain't really good at it, but she has mucho knowledgeo. She taught me how to perfect the Tortilla Espanola or Patata. Its typically served room temperature but I like it hot or cold out of the fridge and make bocadillo (sammich).

They keys are the potatoes, the type and how they are sliced and cooked. They should have been sliced very thin like potato chips and slow fried in olive oil. Some people dice them. Also whether they're sliced or cubed some bake them or deep fry them which makes them hard or crunchy and the flavor just ain't there.

There other key is not using too much egg. Some restaurants especially will add more egg to cut down on using more potatoes, which can be more expensive if they're using Yukon Golds.

Anyway, they're really good if done right.
 
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#24,282
#24,282
Behr said:
Makes sense.

Chupa doesn't like to cook and therefore she ain't really good at it, but she has mucho knowledgeo. She taught me how to perfect the Tortilla Espanola or Patata. Its typically served room temperature but I like it hot or cold out of the fridge and make bocadillo (sammich).

They keys are the potatoes, the type and how they are sliced and cooked. They should have been sliced very thin like potato chips and slow fried in olive oil. Some people dice them. Also whether they're sliced or cubed some bake them or deep fry them which makes them hard or crunchy and the flavor just ain't there.

There other key is not using too much egg. Some restaurants especially will add more egg to cut down on using more potatoes, which can be more expensive if they're using Yukon Golds.

Anyway, they're really good if done right.
Click to expand...
They were sliced. I would say they were a little thicker than a potato chip. Served room temperature. It just seemed like it needed something with more flavor alongside it
 
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#24,294
#24,294
I listened to most of that album the other night. I love the first two Sabbath albums with Dio.

Now I know what to put on the record player next, Master of Reality, my favorite Sabbath album.
 
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#24,295
#24,295
NorCalVol67 said:
I listened to most of that album the other night. I love the first two Sabbath albums with Dio.

Now I know what to put on the record player next, Master of Reality, my favorite Sabbath album.
Click to expand...
It's amazing how much music I have simply forgotten about with sat radio. I heard Children Of The Sea on the way home from the lake on one of the channels. Had to come home and break the CD out.
 
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