Everytime I go to the shops I'm amazed by the huge variety of different olive oils available. I now the intenso has a more intense flavour and afrutado has a fruitier flavour, but would appreciate it is other readers could tell me a bit more about the various varieties of oil. Is there a particular brand that is best? Is one variety better than others for salads/toastados? I noticed they have slightly different colours too, some more golden and some more green, is there something particular I should look for there? Looking forward to hearing what you all have to say on the matter!
Was thinking about what to have for Christmas dinner and thought I'd ask on here whether people still do the traditional Brit dinner or whether they have adopted local customs? Or maybe a mixture of the two? We usually have a roast dinner but was thinking of doing something a little more relaxed this year as it'll just be the two of us.
Starting tomorrow as one of the fast days. Will be just drinking lots of water. Seems to be a positive way forward to lose weight. It worked for the politicians, loosing on average 7 kgs. per 7 weeks. This might be the one that could work for you candygirl. Would anyone like to know how it works out ?
Was dining with a friend today and she pulled a face when I ordered prawns with chocolate and chilli - I thought that was quite a well-known dish by now, she referred to it as a "contemporary" food pairing... Anyway, it got me thinking - some chefs are getting really creative with their flavour combinations these days but I'm not sure whether it is always a good thing. I remember a few years back trying a dessert which was a lavender cookie with tobacco infused ice-cream and yes, it was as strange as it sounded (I'd say, chef trying to hard to be trendy) yet the chocolate chilli thing with seafood sounds odd and works really well. What does everyone else think?
I noticed that mussels are really cheap now, but my Spanish friend said not to buy them because they are not in season because there is no "r in the month" so the quality won't be any good. Is this correct? I always thought that rule was applied to oysters, but never heard it about mussels?
Wasn't paying attention when I did the grocery shop so I had a nice surprise when I tried to break an egg into the frying pan this morning - it was already cooked! I find it totally bizarre that they sell ready cooked eggs - well... lesson learnt... read the labels properly next time!
We want to buy a whole jamon, as it works out more economical than the small packs of pre-sliced stuff. Does anyone have any tips where to get one. is there any specific thing to look for as I always see Spanish people looking at jamons and picking out "the best" but how do they know which is the best?
I am looking for someone interested in catering for breakfast and evening meals for family groups of around 18 in a holiday villa in Calonge. Any tips? I have a couple of offers but from people in Figures and the prices are not good and distance does not make the job interesting for them.