Comments on: Chorizo Croquetas

By: Dave Worthington

Dave Worthington — Wed, 21 Nov 2007 02:09:44 +0000

I haven’t seen them around. In Spain they are just called melons, so I haven’t been able to find their real name yet.

I get asked about them quite a lot tho!

By: Larry

Larry — Wed, 21 Nov 2007 01:36:25 +0000

Yeah, and I purchased one for a friend as a Xmas present as well…

Can you get those football (AFL/Rugby) shaped, green skinned, yellow fleshed melons that go so well with jamon over here?

Movida menu looks good – I’ll have to try it when I’m down south of the border.

By: Dave Worthington

Dave Worthington — Sun, 18 Nov 2007 23:43:44 +0000

Buggar, a bit pain full but not too bad. I’ve put in my order for xmas…

Had a look at the Movida book yesterday, looks very good with the kind of things that I like to cook. The issue is finding some of the produce, like pimentos de padron etc. You can get them but you have to know the secret handshake etc!

By: Larry

Larry — Sat, 17 Nov 2007 05:18:00 +0000

A word of warning. My copy of 1080 has arrived and it differs from the UK/AU version. No Metric measurements – cups pounds and ounces. The “guest” Chef section is also different I think with US rather than UK expatriate chefs.The Dunlop book looks very good – thanks.

By: Dave Worthington

Dave Worthington — Sat, 03 Nov 2007 22:51:13 +0000

I just ask for the recipe when I’m at a restaurant. If it isn’t a signature dish or the like, people will generally share.

By: Larry

Larry — Sat, 03 Nov 2007 04:29:40 +0000

Thanks for these – I’ll order while the US dollar sinks!

I’ve been using the Food of Spain & Portugal by Elizabeth Lambert Ortiz (who wrote well and made sure the recipes hung together) and a couple of books by Anna Macmiadhachain. The recipes sometimes need minor adjustment.

Otherwise, we have been deconstructing dishes served.

By: Dave Worthington

Dave Worthington — Fri, 02 Nov 2007 20:20:04 +0000

In English? I’ll assume so. The best basic book I have found is: Cooking in Spain by Janet Mendel. I think it is out of print at the moment, but amazon have used copies. It has all of the basics and is very handy on the cuts of meat, what to look out for in the market and history of most dishes.

For tapas I like Tapas:Las mejores tapas de los chefs Espanoles, by Fiona Dunlop. I have a copy in Spanish, but it is available in English too. I like this one because it has tapas from places like Cal Pep and the real stuff you eat at tapas bars. Also the photos are great.

By: Larry

Larry — Fri, 02 Nov 2007 13:17:25 +0000

Yeah, looks conservative, but I should wait until my copy arrives to comment fully I guess.

The English editions are based on the formula used for the English edition of the Italian “Silver Spoon” and includes recipe/menus from contemporary Spanish Chefs, like the guy from Brindisa in London’s Borough Market.

What cook books do you recommend?

By: Dave Worthington

Dave Worthington — Fri, 02 Nov 2007 04:34:02 +0000

I have an old version in Spanish, its very stained and messy. Perhaps I should get a new one? Its actually quite conservative, you get the good stuff from the old family cook books.

The cost of these type of books is just crazy here, Amazon is the way to go.

By: Larry

Larry — Fri, 02 Nov 2007 03:26:53 +0000

Have you got your copy of “1080″ yet? I had a quick flick through at Dymocks and was a bit disappointed – only 2 prawn and one rabbit recipe. I have ordered from Amazon as the RRP price here is $AU69 vs Amazon $US26.37 plus $US9.98 postage.