Urban Trekker
Happy Trails
- Time of past OR future Camino
- English Camino (2013)
Portuguese Camino (2014)
French Camino (2016)
Way of Saint Francis April 2017
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I like my food spicy and especially love Mexican food. Silly me, I got it into my head that the food in Spain would be similar to the food in Mexico. Don't get me wrong, I loved the food in Spain especially Paella .
My question is, would it be considered rude or poor etiquette to bring and add my own hot sauce to food in a restaurant or café. Tortilla Espanola with a bit of habaneros sauce or Louisiana style hot sauce, yum .
Happy Trails
..... i though always appreciated it when people at least tasted the food as it was served before their own 'spice rack&bottles' came into action
saluti, claudia
I had the same thoughts. Boy was I surprised....and wished I had brought some Tabasco along.I like my food spicy and especially love Mexican food. Silly me, I got it into my head that the food in Spain would be similar to the food in Mexico. Don't get me wrong, I loved the food in Spain especially Paella .
My question is, would it be considered rude or poor etiquette to bring and add my own hot sauce to food in a restaurant or café. Tortilla Espanola with a bit of habaneros sauce or Louisiana style hot sauce, yum .
Happy Trails
Unless I'm someplace on the East Coast for Midwest I can get different kinds of hot sauce is in the local restaurants. They even put it on the tablesIf you are eating at one of the pilgrim meals I can't imagine anyone caring in the least, but be prepared to share.
If you take the time to eat in a nicer resturaunt, leave it in your pocket. (That is only my opinion, I wouldn't do that in a resturaunt here in the states.) Spain, even the smaller towns in Spain are almost at the epicenter of the world culinary explosion. Enjoy as much as possible.
Unless I'm someplace on the East Coast for Midwest I can get different kinds of hot sauce is in the local restaurants. They even put it on the tables
Paul Prudhomme, the famous New Orleans chef, always carried a small bottle of hot sauce when he traveled. He was known to pull it out of his pocket when eating at the famous 4-star restaurants in Paris and douse everything with it. I took note of that when I read it. I am convinced that hot sauce is rather addictive and the user must continually increase the amount he uses. That has certainly been my personal experience. I want more and more. I do, however, try to curtail it so I won't become another Prudhomme. When my father went to assisted living he carried about four bottles of different types of hot sauce to the communal dining room. It didn't take long for the other residents to start using my dad's hot sauces. I also worked with an older man in Chicago who had reached the point where he put tabasco in his coffee! I must admit it doesn't seem right for French food, and one should taste what the cook had intended the dish to taste like, but take your hot sauce and feel free to use it.I like my food spicy and especially love Mexican food. Silly me, I got it into my head that the food in Spain would be similar to the food in Mexico. Don't get me wrong, I loved the food in Spain especially Paella .
My question is, would it be considered rude or poor etiquette to bring and add my own hot sauce to food in a restaurant or café. Tortilla Espanola with a bit of habaneros sauce or Louisiana style hot sauce, yum .
Happy Trails
If we ever share a meal, I promise I will not break out "the hot sauce".I give up!
It's a case of personal taste.But WHY do you need to drown your food with 'different kinds of hot sauces'?
If we ever share a meal, I promise I will not break out "the hot sauce".
Happy Trails
I like my food spicy and especially love Mexican food. Silly me, I got it into my head that the food in Spain would be similar to the food in Mexico. .
Happy Trails
If we ever share a meal, I promise I will not break out "the hot sauce".
Happy Trails
I am glad yo hear Spanish and Mexican are different. I do not like spicy food, this was one of my concerns. I am glad yo hear I can eat the food.
I'm from the Midwest and we have loads of different hot sauces. Personally, the spicier the better. You must be speaking of some other Midwest. ;-)Unless I'm someplace on the East Coast for Midwest I can get different kinds of hot sauce is in the local restaurants. They even put it on the tables
I've heard from several sources that the hamburgers at the albergue/hotel in Villafranca Montes de Oca are quite good. Maybe other gastronomes on this thread can verify?And how do you like those dry hamburgers? They put two bland hamburgers on a big bagettete and think you are crazy if you expect tomato, onion, lettuce, peppers on it.
Maybe not beers, but give me a good glass of wine.
I can veryfy that everything here was good! (Didn't have the burger though). And I almost blush to admit that I stayed there an extra night for the sake of their great food - and the general ambience of the place ...I've heard from several sources that the hamburgers at the albergue/hotel in Villafranca Montes de Oca are quite good. Maybe other gastronomes on this thread can verify?
I thought this thread is about the caminho Portuges. Villafranca Montes de Oca is around Burgos so I donot think walkers on the caminho Portuges are going there to score a burger.
Oop, Sorry!I've heard from several sources that the hamburgers at the albergue/hotel in Villafranca Montes de Oca are quite good. Maybe other gastronomes on this thread can verify?
It must depend on either the cafe or the area. We had patatas bravas in Ribadasella on the north coast and they must have had a potful of chili in them. If you do not like hot spicy food then ask for them without sauce, or have it put at the side.....................
BTW-- no matter what anyone tells you, patatas bravas are not spicy. I was so sad.
I never put thyme in paella, I use saffron or turmeric plus peppers (green and red), onion, garlic and the fish/chicken etc.I taste before I add anything. Just want to be sure I don't cause an international incident. I made Paella today for the first time. Too much thymeotherwise my recipe is a keeper.
I never put thyme in paella, I use saffron or turmeric plus peppers (green and red), onion, garlic and the fish/chicken etc.
No thyme. And I never use red and green peppers when I make paella. But will use a large bottle of pimentos (yes a pepper but I like the taste of those) I use more shrimp than fish. And when I make Cioppino it is more fish than shrimp.I never put thyme in paella, I use saffron or turmeric plus peppers (green and red), onion, garlic and the fish/chicken etc.
Yeah, that's kind of a silly expectation. The food in Spain is as close to Mexican food as is it to Chinese food....Silly me, I got it into my head that the food in Spain would be similar to the food in Mexico.
Portugese have hot piri piri sauce.
I am glad the Spanish and Portugese do not serve that hot spicy food.
They offer the real taste of food. Not like in your country where everything is overdone with all kind of sauces ,ketchup and other flavours so the real taste has disappeared.
Let's put it an other way. When I go to another country-and I have been in many all over the world- I do not take my own " favorite"bottle of this or that sauce from home with me to taste up the food they serve me. I accept it as it is . I am a guest in their country. Besides that and now back to the camino. To take a bottle of bbq sause in my backpack to carry all the way. We try to save weight of the backpack to the max
and then we carry a bottle of sauce !? Maybe you. I definitely not !
I have no problem with Asian ,Indian,Brasilean ,Mexican, French or whatever food.
I even like to get aquainted with it when I am abroad.
We can discuss about taste and flavours but this is useless because your and my perception about it is so different .
Have a nice day.!
Portugese have hot piri piri sauce.
I am glad the Spanish and Portugese do not serve that hot spicy food.
They offer the real taste of food. Not like in your country where everything is overdone with all kind of sauces ,ketchup and other flavours so the real taste has disappeared.
Portugese have hot piri piri sauce.
I am glad the Spanish and Portugese do not serve that hot spicy food.
They offer the real taste of food. Not like in your country where everything is overdone with all kind of sauces ,ketchup and other flavours so the real taste has disappeared.
Steady guys. It seems even discussion of hot sauces can over-heat some members. Let's keep off personal criticisms and stick with personal tastes..
I don't see anything to object to. All Albertinho was saying (and I wholeheartedly agree with him) is that Spanish food is straightforward, simple fare,.
I make a distinction between savory and spicy
savory adds dimensions to the food
spicy adds one
most tex mex is spicey, the southern neighbors add condiments as a savory compliment..does the Portugese add either?
Ummmmm, I know exactly what you mean, LauriePortuguese food is generally not spicy at all. The one exception in my experience is the piri piri, a hot sauce that goes on chicken. Or you can get spicy food in the many Indian/Goan restaurants. And food from Angola and Mozambique, which is also available in big cities, also tends to the spicy. But continental Portuguese food is pretty tame when it comes to spice. I remember a conversation years ago with a Portuguese friend who had asked me how I had made something I had served him for dinner. I started with, "well first I sautéed some onions and garlic..." Before I could get any further, he kind of gasped in disbelief, and said -- "Onions AND garlic???"
For me the beauty of Portuguese food is the simplicity of totally fresh ingredients prepared without much adornment but with a whole lot of taste. I get tired of eating out in restaurants, except when I'm in Portugal. I never tire of ridiculously fresh grilled fish, seasoned with salt, served with a few boiled potatoes and some broccoli. Yum!
Portuguese food is generally not spicy at all. The one exception in my experience is the piri piri, a hot sauce that goes on chicken. Or you can get spicy food in the many Indian/Goan restaurants. And food from Angola and Mozambique, which is also available in big cities, also tends to the spicy. But continental Portuguese food is pretty tame when it comes to spice. I remember a conversation years ago with a Portuguese friend who had asked me how I had made something I had served him for dinner. I started with, "well first I sautéed some onions and garlic..." Before I could get any further, he kind of gasped in disbelief, and said -- "Onions AND garlic???"
For me the beauty of Portuguese food is the simplicity of totally fresh ingredients prepared without much adornment but with a whole lot of taste. I get tired of eating out in restaurants, except when I'm in Portugal. I never tire of ridiculously fresh grilled fish, seasoned with salt, served with a few boiled potatoes and some broccoli. Yum!
Hey, kinky, you must have read my mind, I just finished making a chard and onion frittata for dinner!Ummmmm, I know exactly what you mean, Laurie
But I use chard (http://en.wikipedia.org/wiki/Chard) seasoned with garlic instead of broccoli...
Buen provecho!
I bet many Spaniards would be insulted by your statement.
Exactly!And no-one has mentioned vegemite....
My personal preference is not to have sugar with everything and many sauces are sweet. I can't stand eggs with sugar (eg BBQ or brown or hot sauce). I was disappointed to find that even the French seem to have fallen for lots of sugar - caramelised balsamic vinegar is just an upmarket way of adding sugar to salads. But in contradictory fashion I love Thai food and it has lots of sugar. Personal tastes are just that - personal. I say cheers to more human weirdness. It keeps life interesting.
Here is one offering:I'm sure that food in the USA is not only what we witness on programmes like Man Versus Food!!!!
Here is one offering:
Red Robin: A.1 Peppercorn Monster Burger, with Steak Fries and Monster Salted Caramel Milkshake
• Calories: At least 3,540
• Sat. Fat: 69g
• Sodium 6,280mg
Red Robin has all sorts of burgers for those looking to chow down, but the A.1. Peppercorn is a particularly extreme offering, topped with “hardwood-smoked bacon, melted Pepper-Jack, A.1. Peppercorn Spread, tomatoes and crispy onion straws,” which are basically fried breaded onion strips.
The sizable sandwich can be made a “Monster” by doubling up on the 6-oz. beef patty. And if that weren’t enough, it comes with “Bottomless Steak Fries” for those who want more.
The Monster A.1. burger alone is 1,670 calories. Then throw on at least another 370 calories for each serving of fries you eat.
But you’ve got to have something to drink, so why not balance out your savory burger and fries with a Red Robin Classic milkshake, and make it a Monster, which means it comes with a refill tin full of extra shake.
Eat all this and you’ve likely consumed more than 1.5 days’ worth of calories, more than 3 days’ worth of saturated fat and four days’ worth of sodium.
CSPI says this is “like eating seven McDonald’s Double Cheeseburgers washed down with a quart of Coke,” and that you’d need 12 hours of brisk walking to burn the calories off.
I started with, "well first I sautéed some onions and garlic..." Before I could get any further, he kind of gasped in disbelief, and said -- "Onions AND garlic???"
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