Comments on: How to Make Gazpacho http://www.milescollins.com/wordpress/how-to-make-gazpacho Food - Photography & More Wed, 08 Feb 2012 10:31:39 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4173 Fri, 30 May 2008 22:01:04 +0000 http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4173 Cid, They've been reading El Bulli, they achieve this 'light as air' effect by using a special foam cannister which can be used hot or cold, you make your infusion of whatever, put it into the gas cannister, shake it like billy-o then squirt the foam out. It takes some practice to get an attractive finish. We've got one but soon got bored with it. Glad you liked the dukkah, it's great on soup but best with olive oil and flatbread. Miles Cid,
They’ve been reading El Bulli, they achieve this ‘light as air’ effect by using a special foam cannister which can be used hot or cold, you make your infusion of whatever, put it into the gas cannister, shake it like billy-o then squirt the foam out. It takes some practice to get an attractive finish. We’ve got one but soon got bored with it.
Glad you liked the dukkah, it’s great on soup but best with olive oil and flatbread.
Miles

]]> by: Cid http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4167 Fri, 30 May 2008 20:05:27 +0000 http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4167 Miles, There was one thing I wanted to ask you if I may.... how do you think the chef made my parmesan moose, it was light as air and totally without any cheese gratings yet had a strong parmesan flavour. It was served in a tiny shot glass as an hors d'oeuvre. This evening I made your dukkah recipe which in the hotel was served with thin fingers of toast and ex virgin olive oil for dipping. I recommend this to your readers, a healthy savoury snack for guests waiting for dinner. Cid Miles,

There was one thing I wanted to ask you if I may…. how do you think the chef made my parmesan moose, it was light as air and totally without any cheese gratings yet had a strong parmesan flavour. It was served in a tiny shot glass as an hors d’oeuvre.

This evening I made your dukkah recipe which in the hotel was served with thin fingers of toast and ex virgin olive oil for dipping. I recommend this to your readers, a healthy savoury snack for guests waiting for dinner.

Cid

]]> by: miles http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4162 Fri, 30 May 2008 13:54:09 +0000 http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4162 Cid, Hola! Sounds like you had a great time, it really has become a hotbed for world class cuisine, the Spanish are doing some very interesting dishes at the moment, very cutting edge. Miles Cid,
Hola! Sounds like you had a great time, it really has become a hotbed for world class cuisine, the Spanish are doing some very interesting dishes at the moment, very cutting edge.
Miles

]]> by: Cid http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4158 Fri, 30 May 2008 11:54:11 +0000 http://www.milescollins.com/wordpress/how-to-make-gazpacho#comment-4158 Miles, The Catalan people in tune with other parts of Spain, have a love of different snacks or tapas.... ham, fish, cheese etc and a personal favourite, caramelized onion with piped lightly whipped cream cheese topping and chives. The local side dish of thin slices of ciabatta rubbed with very ripe tomato and lots of olive oil, was served with most meals.... deliciously simple but definitely requires the best and the ripest of tomato for full flavour. Like you I had lots of squid served up in several guises, all with lemon and very good too. Every few yards there was a top notch icecream parlour or cafes selling coffee and almond pastries, interspersed with freshly juiced fruits for the health conscious. From the trendy boutique hotel restaurants serving up parmesan moose, roe deer, monkfish soup with tiny quail eggs just set, to the markets overflowing with paella, Turron and cured meats, Barcelona was a delight. I went to drink in the Gaudi architecture and see inside the Casa Batllo which was spectacularly dream-like. The Catalan people were friendly and the food delicious. Draught or no draught, this place is well worth a visit and everyone should experience the Boqueria market. I shall certainly return to take in more culture and more Catalan cuisine. Cid p.s. tea addicts like me should take their own or do without. Miles,

The Catalan people in tune with other parts of Spain, have a love of different snacks or tapas…. ham, fish, cheese etc and a personal favourite, caramelized onion with piped lightly whipped cream cheese topping and chives. The local side dish of thin slices of ciabatta rubbed with very ripe tomato and lots of olive oil, was served with most meals…. deliciously simple but definitely requires the best and the ripest of tomato for full flavour. Like you I had lots of squid served up in several guises, all with lemon and very good too. Every few yards there was a top notch icecream parlour or cafes selling coffee and almond pastries, interspersed with freshly juiced fruits for the health conscious.

From the trendy boutique hotel restaurants serving up parmesan moose, roe deer, monkfish soup with tiny quail eggs just set, to the markets overflowing with paella, Turron and cured meats, Barcelona was a delight.

I went to drink in the Gaudi architecture and see inside the Casa Batllo which was spectacularly dream-like. The Catalan people were friendly and the food delicious. Draught or no draught, this place is well worth a visit and everyone should experience the Boqueria market. I shall certainly return to take in more culture and more Catalan cuisine.

Cid

p.s. tea addicts like me should take their own or do without.

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