Tonight we went to Barcelona!!!

[AlvinSultana]

[Chemapi]

I can not see the "jamón" and bravas

[AlvinSultana]

Well actually not quite, but we tried.

Outside bbq/eating room and we all decided to get into the role play.

We made an effort to eat out. Somewhere that we all had good memories.

And the food was better for it.

[AlvinSultana]

Chemapi said:

I can not see the "jamón" and bravas

Sir !!!

Look harder.

[AlvinSultana]

AlvinSultana said:

Sir !!!

Look harder.

[AlvinSultana]

Our own home reared / cured ham I’ll have you know Sir !

Interestingly we have started using a different section of our first proper parma / serano ham. It was hung for a year after a month in salt. But the section near to the bone is truly amazing, at least as good as anything I have ever eaten before.

[AlvinSultana]

[url]



|https://thumbsnap.com/mDRU1EDw[/url]







Yes we definitely went to Barcelona. In spirit if not in body.


And it was henceforth decided that we are going to Argentina next week. So obvs one knows that beef is the way forward, but I shall be brushing up on me argie side dishes.

[RDM]

Any chance of seeing the menu? Looks good.

[Chemapi]

I have to admit that you prepared typical Spanish food very well, the only thing that I am not really sure is the wine, what wine did you drink?

[AlvinSultana]

[AlvinSultana]

And of course ......

[AlvinSultana]

To finish.



A 20 year matured Sherry and a Trinidad.

[Chemapi]

Si señor, I have to take my hat off to you .that's absolutely perfect, my congratulations!

[tomsugden]

AlvinSultana said:

And it was henceforth decided that we are going to Argentina next week. So obvs one knows that beef is the way forward, but I shall be brushing up on me argie side dishes.

Get a chimichuri made. It lasts a month or two in the fridge and we also use it for marinading, on salad, as well as for steak.

[Nico Adie]

Looks lovely! Did you hire some 12 year olds to try and pickpocket you on the way back from the kitchen to the living room? Adds to the authenticity I find...

[omniflow]

Does look great.

Why not try a trip to San Sebastian?

If you search on YouTube you can find the BBC program with Fred Sirieix and some chef visiting there. Fast forward through the Michelin 3* stuff and watch the bit where the guys makes the Tortilla. I did my best to copy that method on NYE and it came out fantastic. If I hadn't been on a low carb diet since then I think I'd have made one every day.

[seefarr]

AlvinSultana said:

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That's some fine looking ham! Any pics of it when it was in pig form and also hanging?

[Mobile Chicane]

Looking good there Chef.

A friend trained under Martín Berasategui, and that looks as good as anything he'd make.

[AlvinSultana]

seefarr said:

That's some fine looking ham! Any pics of it when it was in pig form and also hanging?

[jet_noise]

AlvinSultana said:

<snip>


And it was henceforth decided that we are going to Argentina next week. So obvs one knows that beef is the way forward, but I shall be brushing up on me argie side dishes.

Mmm.