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Now that we have entered Castilla Leon
Is that what it is? I suffered from that too!Perhaps you are just suffering from chronic tortilla intoxication?Buen Camino, SY
Oh, that reminds me..... We had delicious empanada de atún at the first bar after the bridge in Molinaseca; "made by Mama," and fresh out of the oven.......Empanada!!
I personally prefer tortilla has set for a while allowing the flavors to meld together. I also like mine room temperature, or hot or chilled...I have never been a great fan of the tortilla, far too often it has been made several hours beforehand, sat covered or not on the shelf, and then microwaved just before serving or perhaps not. My rule has been, if you see the tortilla plate as it comes out from the kitchen go for it, otherwise, forget it. The pits? A bocadilla made from a aged tortilla. True, the bocadilla gets boring, fast, but at least you can usually embellish, add tomatoes or onions or lettuce or tuna or ham or serrano or whatever and make it more palatable.
And when did eating at Mc D's become a routine on the Camino???Hi Beatrice. I'm also lactose and gluten intolerant and I always show this card in the bar or restaurant. and have o problems. http://www.celiactravel.com/cards/spanish/ And have you heard that you can also buy GF hamburgers at many Mc Donald's?
That's another thread!And when did eating at Mc D's become a routine on the Camino???
Thanks, I have a customized card as I'm also allergic to mushrooms ans some other things. McD uses (at least in Sweden) tapioca/cassava in their bread and I can't eat that, I get swollen and itchy in my mouth and McD doesn't appeal to me while on the camino (especially not as breakfast). I have been served gluten many times even when I have showed my card in small villages.Hi Beatrice. I'm also lactose and gluten intolerant and I always show this card in the bar or restaurant. and have o problems. http://www.celiactravel.com/cards/spanish/ And have you heard that you can also buy GF hamburgers at many Mc Donald's?
Oh no, I probably need to order 2 pcs next time thenThis thread pains me. It is clear that my belovéd tortilla is suffering from overexposure, pilgrim excess, and possibly the Martin Sheen infection. Is it the result of the increasing numbers walking the path, is it some strange affliction affecting the chooks, have the potatoes grown eyes? Insidiously it also seems to be affecting Tarta de Santiago - the portion sizes have definitely decreased.
I am currently drowning my sorrows with a gorgeous Patxaran con hielo (my other Camino ritual) as the sun sets over the Meseta.
But Peg and I noticed that the bread got better.Having spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing.
Deni glad to report excellent tortilla in Villacázar this morning.. keep the faith it's "on the way".
m onHaving spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing. Right through Navarra the tortilla was absolutely fantastic. In the province of Rioja while still good the tortilla wasn't quite up to the same standard. Now that we have entered Castilla Leon there has been a marked deterioration in terms of color, taste, texture and presentation.
I am concerned that if this trend continues by the time we get to Santiago will be handed an egg and a potato. Is it just me or has anybody else noticed this? Am I right to be concerned? Does the decline continued or do things improve? Would be interested in hearing your comments and experiences.
Thanks in advance.
deni
Are you sure you're washing it down with the right quantity of wine, it's better with white but at a pinch red will do.
I have to say the tortilla was my staple diet for breakfast 1 & 2 for most of my camino.
Had a quite wonderful second breakfast of bacon and eggs somewhere (sorry, can't remember where) but as we were finishing at about 9.30 a group of Germans came in, looked at the rapidly emptying plates and ordered the bacon and eggs, but with a bottle of tinto. THAT was too early for wine........ and anyway, you should of course drink white with a fry-up. Just ask someone from Belfast what he has with his Ulster fry!No, it's best chased with cafe con leche. I can only tolerate tortilla in the morning. But who's to say it's never too early for wine? It does have vitamin c does it not?
What makes a tortilla good or bad? One person likes it firm and thick and dry, another likes it runny... Every Spaniard will tell you his mum's is the world's best!
It's like asking English people "what's the right way to make a cup of tea." A good way to get into a fight.
There's a bar in Betanzos on the Camino Ingles that's been awarded "Spain's Best Tortilla" prizes. I went in to try it. It really was good, but best? I dunno...
Anyone passing through Moratinos on 20 August can sample some of the region's finest: we're having a homemade Tortilla Contest as part of our "Semana Cultural," and we need JUDGES!
Had a quite wonderful second breakfast of bacon and eggs somewhere (sorry, can't remember where) but as we were finishing at about 9.30 a group of Germans came in, looked at the rapidly emptying plates and ordered the bacon and eggs, but with a bottle of tinto. THAT was too early for wine........
Having spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing. Right through Navarra the tortilla was absolutely fantastic. In the province of Rioja while still good the tortilla wasn't quite up to the same standard. Now that we have entered Castilla Leon there has been a marked deterioration in terms of color, taste, texture and presentation.
I am concerned that if this trend continues by the time we get to Santiago will be handed an egg and a potato. Is it just me or has anybody else noticed this? Am I right to be concerned? Does the decline continued or do things improve? Would be interested in hearing your comments and experiences.
I agree with you. I got the impression powdered egg was involved at times!Having spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing. Right through Navarra the tortilla was absolutely fantastic. In the province of Rioja while still good the tortilla wasn't quite up to the same standard. Now that we have entered Castilla Leon there has been a marked deterioration in terms of color, taste, texture and presentation.
I am concerned that if this trend continues by the time we get to Santiago will be handed an egg and a potato. Is it just me or has anybody else noticed this? Am I right to be concerned? Does the decline continued or do things improve? Would be interested in hearing your comments and experiences.
Thanks in advance.
deni
Thanks in advance.
deni
Far more importantly I found that the amount of gin in my g&t was in inverse proprtion to the size of the town in which it was bought. Thus a g&t in Burgos had less gin in it than the wonderful one I had in Villafranca Montes de Orca, and it had juniper berries added. Generally it was impossible to get a slice of cucumber in my Hendricks as well. A jolly poor show!!!!!!
El llar is no longer there. Very sad. There is a new owner with new name. More expensive, not as good and absolutely no atmosphere. I was told by a local that the closing of El Llar was an ugly affair ( my translation). Made me sad.When tortilla fatigue sets in: Empanada!!
Especially the one at El Llar outside Astorga.
I am currently drowning my sorrows with a gorgeous Patxaran con hielo (my other Camino ritual) as the sun sets over the Meseta. It lifts my heart John to know that I'm not the only one bearing this burden, that my concerns have struck a chord. I also look forward to the forthcoming empanadas which will be much appreciated.
NOOO! This is so unfair ... When I was on my honeymoon camino in March last year, I told my Scouse Spouse it was safe to have a light breakfast in Astorga because there would be lovely things at El Llar ... (empanada!) but when we walked down the strip before the brush trail it was nowhere to be seen. I thought it was too early in the year, before Easter, and went on to Santa Catalina. Then last September I tried again, and again it was closed. I thought it was too late in the season ... but wait, September is season ... and went on to Santa Catalina. I really really missed it and Pilar and the music and the foooood and catching up with others or finding new people to walk across the straight bit with ... Thanks for letting me know, though it was much nicer to look forward to it next time!El llar is no longer there. Very sad.
El llar is no longer there. Very sad. There is a new owner with new name. More expensive, not as good and absolutely no atmosphere. I was told by a local that the closing of El Llar was an ugly affair ( my translation). Made me sad.
Having having just completed the walk on the 2nd July 2016 I would recommend the Large Pan Chocolate. With doing 25/30 per day you will burn off excess it may put on.Having spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing. Right through Navarra the tortilla was absolutely fantastic. In the province of Rioja while still good the tortilla wasn't quite up to the same standard. Now that we have entered Castilla Leon there has been a marked deterioration in terms of color, taste, texture and presentation.
I am concerned that if this trend continues by the time we get to Santiago will be handed an egg and a potato. Is it just me or has anybody else noticed this? Am I right to be concerned? Does the decline continued or do things improve? Would be interested in hearing your comments and experiences.
Thanks in advance.
deni
yes but G+T was generally in generous quantities.. I would usually go for oooh two or three in the afternoon as a post exercise recovery drink followed by Ibuprofen and Vino Tinto ...always managed to sleep well for some reasonFar more importantly I found that the amount of gin in my g&t was in inverse proprtion to the size of the town in which it was bought. Thus a g&t in Burgos had less gin in it than the wonderful one I had in Villafranca Montes de Orca, and it had juniper berries added. Generally it was impossible to get a slice of cucumber in my Hendricks as well. A jolly poor show!!!!!!
Beware as you move west a far greater fate awaits you PULPO .... people will tell you it is a delicacy, others will say make sure you eat it, it as a key Camino experience ... Stay away it is evil ....... even in Fisterra where it is still wriggling on the plate it's that fresh. Just don't do it ....
and I bet you like Orujo as well ... I went to said Cafe and the ordered a huge plate of it .... it even drove me back to three days of ensalada chicken and chips and ice cream ..... which I just may have eaten one or two times while on the camino as the Pilgrim menu has such a vast varietyAu contraire, Alasdair, I think Galician pulpo is absolutely delicious. The best place to get it is in Cafe Ezequiel in Melide which most walkers will reach around midday just in time for a lunch to remember. Pulpo, served on a wooden platter, with potatoes, liberally sprinkled with paprika and olive oil, and washed down with a bottle of Cruzcampo is a truly great gastronomic experience. I'm salivating at the thought of it.
Had a quite wonderful second breakfast of bacon and eggs somewhere (sorry, can't remember where) but as we were finishing at about 9.30 a group of Germans came in, looked at the rapidly emptying plates and ordered the bacon and eggs, but with a bottle of tinto. THAT was too early for wine........ and anyway, you should of course drink white with a fry-up. Just ask someone from Belfast what he has with his Ulster fry!
I could not agree more. We stayed in Melide and ate their pulpo twice.Au contraire, Alasdair, I think Galician pulpo is absolutely delicious. The best place to get it is in Cafe Ezequiel in Melide which most walkers will reach around midday just in time for a lunch to remember. Pulpo, served on a wooden platter, with potatoes, liberally sprinkled with paprika and olive oil, and washed down with a bottle of Cruzcampo is a truly great gastronomic experience. I'm salivating at the thought of it.
It's hardly a risk. I saw my first on the CF this year when I went to the Decathlon at Ponferrada, and didn't see another. I couldn't resist going in and using the free wifi.McD doesn't appeal to me while on the camino (especially not as breakfast).
The morcilla's great but it's more of an evening bite. I find the tortilla is a good option for second breakfast and doesn't repeat on me. Also, the morcilla tends to provoke mad dreams.
Au contraire, Alasdair, I think Galician pulpo is absolutely delicious. The best place to get it is in Cafe Ezequiel in Melide which most walkers will reach around midday just in time for a lunch to remember. Pulpo, served on a wooden platter, with potatoes, liberally sprinkled with paprika and olive oil, and washed down with a bottle of Cruzcampo is a truly great gastronomic experience. I'm salivating at the thought of it.
SO sad to hear that - El Liar was one of my all time favourite food stops.El llar is no longer there. Very sad. There is a new owner with new name. More expensive, not as good and absolutely no atmosphere. I was told by a local that the closing of El Llar was an ugly affair ( my translation). Made me sad.
As with most food, pulpo varies. For me it has to be really tender - like they do it at Ezequiel. I've had it in other pulperias where it is chewier. I consider that a poor result, but apparently some people like it that way.
Sorry, only just saw this... BIG LIKE!!!!!A learned friend of mine recommends Buckfast.
Those Spanish Ibuprofen are great aren't they. I have to take 6 at home to get the same effect!yes but G+T was generally in generous quantities.. I would usually go for oooh two or three in the afternoon as a post exercise recovery drink followed by Ibuprofen and Vino Tinto ...always managed to sleep well for some reason
Having spent most of the last two weeks walking along the Camino Frances I have noticed a disturbing trend. The further west we go the quality of tortilla seems to be decreasing. Right through Navarra the tortilla was absolutely fantastic. In the province of Rioja while still good the tortilla wasn't quite up to the same standard. Now that we have entered Castilla Leon there has been a marked deterioration in terms of color, taste, texture and presentation.
I am concerned that if this trend continues by the time we get to Santiago will be handed an egg and a potato. Is it just me or has anybody else noticed this? Am I right to be concerned? Does the decline continued or do things improve? Would be interested in hearing your comments and experiences.
Thanks in advance.
deni
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