steviedeluxe

Mmmmmmmmm....

steviedeluxe

I love a lot of food that Brits find hard (initially) like Morcilla, Pulpo and even Callos. But I have to admit I've never dared try caracoles nor the eels..

fembat

I love Morcilla. Callos I like too here, our local tapas serves a lovely Galician dish with Callos. Pulpo is OK, only had it once and it was passable.

But I have to draw the line somewhere and that is caracoles... Plus that cheese from Asturias - the one that spends three years being matured in the mayors socks.

JLFS

Queso cabrales from Asturias is one of my favourites, it is really stong though but sometimes (not sure if it is due to age or poor quality) it has a horrible feel in your mouth,very oilyish and sticky, not very nice.
But when its good it is one of the best.

There was a kids programme on the TV (british) yesterday showin kids eating "different" food.
Their favourite food was cheese burgers,(which was no surprise) so the presenter to them they were going to try "other meats".

They fried gizzards, kidneys, ducks tongue and lambs testicles.

The kids tried them one by one and 2 liked the testicles best, and one like the ducks tongue.

They said they would eat them again,

The presenter said that these foods were available in butchers shops in the UK, I have never heard of that before, but I suppose in some areas they will be available.

So the future is testicles on toast, and duck tongue stew.

St. John

One hundred and fifty dollars US for baby eels? Methinks one is paying for the name not the dish. I had some the other day for two Euros.

Bri and Katee

Nothing wrong with snails, although we find the spanish tend to serve them way too small, the french ones are larger in size. Our local bar serves them as both tapas and also they come in paella that is made with rabbit instead of fish.

What I have never tried and never will are the tiny birds. About an inch or so long complete with legs and heads, they seem to be served in a gravy of olive oil and whatever. Apparently you pop the whole thing in your mouth and crunch away on the bones and everything...yeuchh!

johnnyone

What is bizarre about fresh food that is freshly cooked?

In my opinion its most processed foods that are bizarre. Why do people eat the stuff when it is as easy to prepare fresh?

I know people that eat canned curry. Aargh!!

steviedeluxe

The programme is made by an American company - and they have the same programme for bizarre British foods eg haggis, tripe etc. I agree the term "bizarre" is perhaps misleading, but it helps to sell the programme I suppose.

cricketman

You can't get real angulas for 2 euros. You must have eaten the fake ones that they sell in packets at the supermarket. They are made from reconstituted fish, like crab sticks and shaped to look like angulas.

agoreira

They certainly are expensive! I watched this a few weeks back, here you can also pay €200 for a kilo of peas!
http://www.rtve.es/mediateca/videos/...0/802305.shtml

St. John

You are of course probably very right - even tho' they were described as a special offer for some fiesta or other. I thought that the fakes had to be described as 'gulas'. Beggars the question "Is there a Trades Descriptions Act" in Spain? If so, is it enforceable? There are laws covering many things none of which are ever enforced.

johnnyone

I've had 'poor mans eels' in a bar/restaurant and was told it was fine pasta strings flavoured as eel,

I've also had adult eel in a sauce at the marina in Oliva. Delicious, cost 12 Euros for about 6 pieces.

shellou

Anguilas ali pebre tastes wonderful!

ironporer

Never could get to like Morcillas (not because of the blood thing nor any kind of blue cheese (except as a sauce like Steak Roquefort), just the taste) but have come to love squid, octopus, beef cheeks, oxtail, eel, snails etc.

St. John

Beef cheeks? That's new for me (never stop learning) what is the Spanish name for that on a menu?