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re: Best bar foods.....what are they, what could they be?
Posted on 1/19/10 at 12:00 pm to AreJay
Posted on 1/19/10 at 12:00 pm to AreJay
quote:
A guy on the plane from barcelona to paris carried on an entire ham (hoof sticking out of his bag)
ha, that rules.
i got weird looks carrying on ribs and 3 pornographic looking links of andouille last time I flew out of MSY.
1
Posted on 1/19/10 at 3:54 pm to el tigre
quote:
ha, that rules.
did a little research... you can't even import the whole hams with hoof into the US. FDA doesn't like that. and only VERY recently did they even allow the iberico ham into the US in any shape or form.
i was chatting with a friend from Seville and he said that in his home they always had one of these sitting on the cunter in the kitchen:
when you want a slice, you whip out a knife and slice it off.
that's how i want to live.
Posted on 1/19/10 at 3:55 pm to AreJay
quote:
i was chatting with a friend from Seville and he said that in his home they always had one of these sitting on the counter in the kitchen:
yeah, that's heaven.
i have seen that exact setup in a window of a place in Santa Monica. Guessing it might be cured locally if you can't import?
Posted on 1/19/10 at 4:05 pm to BigAlBR
quote:
I lived a few years in Spain. I long for great tapas at the corner bars. Salud.
There is something regal about getting dressed up and going out for a nice dinner at midnight.
Posted on 1/19/10 at 4:06 pm to el tigre
quote:
i have seen that exact setup in a window of a place in Santa Monica. Guessing it might be cured locally if you can't import?
i didn't do extensive research, so maybe it's changed, but what i got out of it was that the hoof was the issue.....so maybe it's de-hoofed.
or cured locally, or maybe just imported from somewhere else.
the iberico belotta is something else, though-- at room temperature it glistens because the fat is becoming liquid. apparently due to their diet and factors that occur through the curing process much of the fat in the final product is majority oleic acid--which is the ajority fat in olive oil.
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