Text 23799, 98 rader
Skriven 2012-04-18 06:53:14 av Dave Drum (1:261/38)
     Kommentar till en text av Michael Loo (1:123/140)
Ärende: Wrong? I don't think so.
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Since it's a Spanish food and supplies site I assume that they know
 DD> how to speak and write their own language.

 ML> But you would be wrong to make that assumption.

Please to note the phrase "one small tapa" in the article below when referring
to a singular occurrence of the appetiser.

"Tapas can be practically anything from a chunk of tuna, cocktail onion and an
olive skewered on a long toothpick, to piping hot meat with sauce served in a
miniature clay dish - or anything in between. Tapas are served day in and day
out in every bar and café in Spain. So much a part of the culture and social
scene that the Spanish people invented the verb tapear which means to go and
eat tapas!

"In most regions, you must order and pay for a ración or serving, but in the
province of Granada, one small tapa is complimentary with each round of drinks
ordered. Tapas keep the Spanish fueled for their long journeys from bar to bar
before their midday meal, as well as in the evening before dinner."

http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm

Try this easy tapa recipe, using Jamón, Queso y Chorizo ű Ham, Cheese and
Chorizo on Bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jamon, Queso y Chorizo con Pan
 Categories: Five, Appetisers, Pork, Cheese, Bread
      Yield: 1 tray

      2    French-style baguettes
    1/2 lb (250 gr) Manchego cheese
    1/4 lb (125 gr) Serrano ham
      1 lb (500 gr) Spanish chorizo
           - sausage

  Two Special Ingredient Notes:

  Spanish Chorizo: This sausage is very different than
  Mexican chorizo. Spanish chorizo is a firm, dry sausage
  where most Mexican chorizo is fresh and soft, not cured
  sausage. It also has different spices than Spanish
  Chorizo, so it is not a good substitute for this recipe.
  If you need a substitute, try using Portuguese Linguica
  sausage, which is very similar to Spanish Chorizo.

  Serrano Ham: Depending on where you live, Serrano Ham may
  be a bit difficult to purchase locally. If after a few
  calls to speciality supermarkets and/or ethnic grocery
  stores in your area does not turn up anything, try
  ordering over the internet.

  YouĆll need a large platter or two for serving.

  Slice the crusty baguette, making the slices about a
  1/3-inch thick.

  Slice the Manchego cheese, approximately 1/8 - 1/4-inch
  thick. Slicing the cheese thinly may prove tricky because
  it is dry and crumbly. Don't worry, you'll only need small
  pieces to place one on each piece of bread.

  If you have a whole piece of jamón, youĆll want to slice
  it in paper-thin slices. If you purchased the jamón
  already sliced, cut the slices into pieces small enough to
  fit on the top of the baguette slices.

  Slice the Spanish chorizo into pieces about 1/4-inch
  thick, ready for frying, optional. Some people prefer to
  simply slice the chorizo and serve, while others enjoy it
  more lightly fried.

  Place a large open frying pan, with a heavy bottom on
  stove with a teaspoon of olive oil and move to cover the
  bottom with oil. Turn burner on medium heat. Place the
  chorizo into the pan and fry pieces for 5-10 minutes,
  turning as necessary. Remove as soon as the chorizo is
  cooked.

  Place the baguette slices on the platter. Place one piece
  of cheese and a piece of ham on each one. On others, place
  a piece of chorizo.

  Serve with a red wine such as a Rioja or a Ribera.

  From: http://spanishfood.about.com

  Uncle Dirty Dave's Archives

MMMMM

... Toast making is like nose-picking: it's best if you do it yourself.

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