I know, for the likes the colors, so there is no doubt, but they say, and even worse, write so many things so wrong, I feel the great need to discuss my views because I mosqueo.
was when we came back from Madrid the other day, pausing at a Restaurant with Bar next to the highway. Among famous pictures of famous politicians along with the famous bar owners found an article that framed a journalist (I forget his name) and as he says, a friend of members of the royal academy of gastronomy seeks to explain because he does not like cooking "modern." Nor do not like the Jazz, said in the same article without elaborating. Whoooole Is it true that the Jazz do not like? "Not Billi Holiday, or Gerswin, or" What a wonderfull life "of Louis Armstrong? For example, or I would answer: "Man, yes!"
comments in his article that he is "of the tortilla, and insisting on its traditional taste. Will the tortilla that makes his mother, if she comes out, because not all mothers will go well. I can not imagine that you can refer to these tortillas to many bars and restaurants, dry, made without any desire, passed by the fridge 5 times, days and days with potatoes and cooked, overcooked or mediocre fat, pasteurized eggs, also often salted or otherwise tasteless.
probably refers to that juicy tortilla range eggs, oil of high quality, tasty potatoes, a suitable temperature, neither cold nor hot ... hmmm, that appetite.
But where is the tortilla, made with love and wisdom?
Please WHERE?
cuisine Unfortunately that has not improved much in recent years both "boom" Dining is mostly very weak, mediocre products manufactured without dedication and knowledge.
Where can we eat that paella cooked to the point, or greasy or pasty? I can think of three, four sites ... but what a paella made with chicken farm (not with those weirdos processed meat in 3 or 4 weeks and swollen with antibiotics), tabella, garrofones fresh and really well with saffron (saffron -saffron), this impressive quality designation of origin La Mancha? Well, I do not think of any place around Valencia. Interestingly
allow a margin of error to the kitchen great "traditional" if it were not almost always sticks would come out of these sites. Sometimes I even feel like much, but even more for those edges waiters, rude, bitter, with evil intentions, opening the wine bottle by turning the air ... and if we complain we know beforehand that they will not care. Instead
not allowed almost no margin of error in the modern kitchen, as if we were not right to make mistakes, everything has to be perfect, every detail no matter how insignificant even discussed, you look very closely at everything and any error shocks us human. However
modern cuisine of Spain has improved, and much has improved more than any other country in Europe has improved at an astonishing rate. There are many professionals with high school people with a passion tremendous, with huge enthusiasm and absolute dedication, people who devote their entire lives to this great art of making others happy. I hope
gradually spreading that passion to the cuisine that we like, even in the end there are only two kitchens:
The good and bad. Greetings Bernd
