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Madrid Fusiondan reportaj

Madrid Fusiondan reportaj


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Tadbir: Har yili yanvar oyida Ispaniya poytaxtida o'tkaziladigan to'qqizinchi yillik Madrid Fusión - "Cumbre Internacional de Gastronomía" yoki Gastronomiyaning xalqaro sammiti.

Rollarda: Zamonaviy ispan oshxonasining eng mashhur ismlari, ular orasida Ferran Adria, Xuan Mari va Elena Arzak, Joan va Xordi Roka (rasm, tepada), Martin Berasategui, Quique Dacosta, Sergi Arola, Pedro Subijana, Frances Paniego, Paco Roncero (rasmda, pastda)va qandolatchi va qandolatchilar Pako Torreblanka; Italiya super yulduzlari Karlo Krakko va Massimo Bottura; Peruning mashhur oshpazlik novatori Gaston Acurio; afsonaviy Singapurda joylashgan gastro-gid K.F. Seetoh; va Evropadan, Lotin Amerikasidan (ayniqsa Meksika) va Avstraliyadan kelgan o'nlab boshqa hayoliy, g'ayratli taomlar - negadir AQShdan deyarli hech kim yo'q.

Joy: Feria de Madrid majmuasining bir chekkasidagi asosiy auditoriya, yig'ilish xonalari va ko'rgazma joylari.

Odatdagidek, bu yilgi Madrid Fusyoni ko'zni qamashtiradigan, hayratga soladigan, qiyinchilik tug'diradigan, juda ko'p yutib yuboradigan, lekin hay-harakat qilib ko'ring. Oshpazlar, jurnalistlar, oziq -ovqat va vino ishlab chiqaruvchilar va bu hayajonli dunyo bilan bog'liq bo'lgan har qanday odamlar bir -biriga aralashib, suhbatlashishdi, birga yeb -ichishdi. Namoyishlar, e'lonlar, munozaralar, ta'mlar - bularning barchasi katta, xushchaqchaqlikka aylandi. cocido madrileño.

Sahnada (qisman ro'yxat): Ferran Adrià va arxitektor Enric Ruiz-Geli elBulliFoundation uchun rejalarini oshkor qilmoqdalar, 2014 yilda ... Zamonaviy ispan oshpazligining otasi Xuan Mari Arzak, uning qizi va oshpazlik hamkori Elena, kutilmaganda baquvvat, eksantrik taqdimot (shu jumladan, ular pishirgan taomlarining taqdimotiga hayajon qo'shish uchun foydalanmoqchi bo'lgan elektrlashtirilgan plastinkalar namoyishini) ...

"Gastronomik kuch" mavzusidagi davra suhbati, bu holda restoran rahbarlarining oshxonaga ta'sir qilish kuchi; Gault Millau shahridan bo'lgan Patrisiya Aleksandr o'z korxonasi asoschilari Kristian Millau va marhum Genri Goltaga nouvelle oshxonasini ommalashtirgani uchun katta rahmat aytdi (bu asossiz emas), Zagat qo'llanmalaridan Tim va Nina Zagat esa tomoshabinlarni ishontirishdi. Restoran tanqidining kelajagi "ilovalarda" edi - bu baho Ispaniyaning Gourmetour qo'llanmasidan Fransisko Lopes Canis tomonidan qabul qilindi ("Televizor kirganda, ular bu radio o'limi edi, lekin radio hali ham shu erda").

San-Sebastyan shahridagi Mugaritzdan Andoni Adurizning yuqori bosimli pishirishni, qandaydir tarzda bir oz qisqargan zarrachalar to'qnashuvini taklif qiladigan qurilma bilan ... "Bernard Lahousse, Belgiyaning Foodpairing kompaniyasidan-oziq-ovqatlarni ilmiy tahlil qilib, ular orasida umumiy komponentlarni topadi. va keyin ularning kombinatsiyasini tavsiya qiladi-o'rta asr karnaval niqoblariga o'xshab o'tib ketdi, katta ko'zoynaklar uzun, uchi qog'oz konusli burun bilan bog'langan, so'ng tomoshabinlardan burun uchiga joylashtirilgan hidni aniqlashni so'ragan. Sitrus? Limon o'tlari? Turpentinmi? Ma'lum bo'lishicha, linalool - terant kimyoviy moddasi bo'lib, u shilantro va reyhandan sabzi, pomidor va bolgar qalampirigacha, shokoladgacha. Turli xil ovqatlar almashadigan aralashmalarni qidirish g'oyasi boshlandi, dedi Laxus, Angliyaning Bray shahrida joylashgan "Fat Duck" dagi Heston Blumental tahlilchilardan nima uchun ikra va oq truffle yaxshi ketayotganini aniqlashni so'raganida; Ma'lum bo'lishicha, ular ham umumiy kimyoviy tarkibga ega (bu negadir deyarli noo'rin ko'rinadi).

Kichikroq prezentatsiyalar bir qator yig'ilish xonalarida davom etdi (birida, Ispaniyaning tashqi savdo instituti ICEX, 15 mamlakatdan kelgan yosh oshpazlarni ispan oshxonasida "ispan oshxonasining elchilariga" aylantirish uchun o'z dasturlari haqida batafsil ma'lumot berdi. globus "); sharobni tatib ko'rish ham ko'p edi (birida, ayniqsa, Madrid viloyatidagi butilkalari bor, ma'rifatli edi; bu joy, ayniqsa, qizil sharob aralashmalari uchun).

Keyin stendlar bor edi, ularning 100 dan ortig'i, oziq -ovqat, sharob, spirtli ichimliklar va shunga o'xshash mahsulotlarni targ'ib qilardi. Bunga Ekvador va Peru mamlakatlari va Ispaniyaga tegishli bo'lmagan Lavazza qahvaxonalari, bu erda "Filadelfiya" (Filadelfiya qaymoqli pishloq) deb nomlanuvchi tapas tarkibiy qismi va Unilever (bunday brendlarni sotadigan) kabi firmalar kiradi. Ispaniya - Hellman, Liptons va Nor). Lekin stendlarning aksariyati ispancha edi va ularning ko'pchiligi o'z namunalari bilan saxiy edi. Ko'p ishlab chiqaruvchilar jamón ibérico bu ajoyib tuzlangan go'shtning ta'mini taklif qilishdi; yumshoq, kuchli ta'mli pishloqlar, deyiladi tortalar, Kasar va Serenani yig'ish uchun bor edi (ular shunchalik yumshoqki, ularni qoshiq bilan eyish kerak); katta tarqatiladigan, pimenton-Mayorkaning xushbo'y sobresada kolbasasi yaxshi namoyish etilgan; stend taklifi "sabes auténticos de Mexico"u ajoyib ishlarni olib borar edi, ajoyib ceviche, guakamol (anor urug'iga sepilgan!), tovuq mollari va boshqa lazzatlar; va stendda Ispaniyaning shimolidagi Burgos provinsiyasi, bu mintaqa bilan mashhur. morilla, yoki qon kolbasasi va boshqa an'anaviy oziq-ovqat mahsulotlari, menyu "nachos" qon kolbasasidan iborat edi (qon kolbasali tortilla chiplari emas, balki undan tayyorlangan chiplar), guruch sepilgan va irsiy mayda kanepalar. potro, foie gras bilan to'ldirilgan va qizil-sharob kamaytirish bilan sirlangan. Potro "qo'shni qo'shnidagi" singari, bolani anglatadi. (Ikkalasi ham juda yaxshi edi.)

Ko'plab sharob ishlab chiqaruvchilari, shuningdek, ta'mga ega bo'lgan hududlar va spirtli ichimliklar tarqatuvchilarining aytishicha, ular ham saxiy bo'lishgan - Rodaga alohida minnatdorchilik bildiraman (ularning Riojalari har doim birinchi o'rinda turadi, lekin Ribera del Duerodan yangi chiqarilishi) haqiqiy raqobat) va Ron Matusalen vakillariga, Dominikan Respublikasidan kubalik uslubdagi buyuk rom-lekin donishmand Madrid-Fusyon-goer iloji boricha ularni tez-tez o'tkazib yubordi.


Oltin non, baliq ko'zlari, qo'ziqorinli sharob va Madrid Fusiondan boshqa g'alati narsalar

ThinkSPAIN jamoasi 15.01.2020

Dunyodagi eng qimmat non tarkibida oltin, kumush va gullar bor va ular M & aacutelaga & ndash -da Madrid Fusi va oacuten oshpazlik yarmarkasidan chiqqan g'ayrioddiy haqiqatdir.

Xuan Manuel Moreno tomonidan yaratilgan va narxi 400 g bo'lak uchun 1380 evro bo'lgan eacutelite noni kecha (seshanba) Evropaning eng yirik gurme savdo yarmarkalaridan birida namoyish etildi.

Usta novvoy Morenoning aytishicha, 400 grammli non har bir gramm yeyiladigan oltin va kumushni, shuningdek 20 gramm qutulish mumkin bo'lgan gullarni o'z ichiga oladi va ularni portlatib yubormaslik uchun zarar etkazmaslik uchun toshlardan qo'lda olingan tuzni ishlatadi. atrof -muhitga.

Moreno o'tgan yili Madrid Fusi & oacuten -da yana bir VIP nonni taqdim etdi, u o'sha paytda dunyodagi eng qimmatlaridan biri edi, lekin bu yilgi non narxining ettinchi qismi.

Kecha u bir xil vazn, narx va ingredientlardan ikkitasini namoyish etdi, lekin ikkinchisida kinoa va chia ham bor edi.

Algatoc va iacuten, M & aacutelaga provintsiyasidagi Moreno 's Pan Pi & ntildea Ispaniyadagi eng yaxshi nonvoyxonalardan biri hisoblanadi va uning doimiy mijozlari arab shayxlari, xitoy va rus milliarderlari.

Madriddan chiqadigan boshqa g'alati narsa Fusi & oacuten-bu Aacutengel Le & oacuten dengiz asal, dengiz shakar va baliq chiplari.

Uchta Mishel yulduzli Aponiente restoranining egasi Le & oacuten, C va aacutediz & ndash provinsiyasidagi qirg'oq botqoqlaridan yig'ilgan dengiz o'simliklari ruppiya va ndash qanday sekin asal olishini ko'rsatdi.

U va boshqa oshpazlar baliq ovlash uchun ishlatilgan va botqoqliklardan topilgan qurtlardan foydalanishni boshladilar va ularning taomlarini tayyorlash uchun asosiy tarkibiy qism sifatida topdilar, chunki xalqning qurtlarni iste'mol qilish g'oyasi "madaniy" va "g'ayrioddiy" edi. #39ga e'tiroz bildirish kerak '.

O'tgan yili Le & oacuten dengiz suvidan o'zi yaratgan shakar turini taqdim etdi, lekin keyinchalik u unchalik yaxshi tushmaganini tan oldi.

Le & oacuten bolalarni ko'proq baliq iste'mol qilishga undash uchun maktab kompas kompaniyasi bilan ish olib bordi, ular aslida tovuqga o'xshamaydigan baliq va nash bo'laklariga, makaronga va hatto chiplardan butunlay farq qilmaydigan oziq -ovqat mahsulotlarini yaratdi. kartoshkasiz baliq.

U hake -ni ishlatadi, chunki u arzon, shuning uchun viloyatda maktab ovqatlari normal narx oralig'ida saqlanadi.

Dengiz asalidan ko'ra, ehtimol, 'Leggie ', Madridda ishlab chiqarilgan vegetarian go'shti va ndash, o'sib borayotgan talabga javoban, bozorda ko'plab boshqa turlarni qo'shib qo'yadi, chunki vegetarian taomlari va uyga etkazib berish. so'rovlar oxirgi ikki yil ichida Ispaniyada to'rt barobar ko'paygan.

Baliq mavzusida, ispaniyalik Dani Gars va iacutea Avstraliyalik Joshua Nilandni sahnaga qo'shilishdi va bu oziq -ovqat haqidagi hamma odamlarning fikrini butunlay yo'q qildi, chunki u yangi yoki suvda yuvilishi shart emas.

Niland, baliqni ovlash va pishirish o'rtasida uch haftadan ko'proq vaqt davomida qoldiradi va u o'chmaydi, chunki u suvdan chiqqach, u bilan hech qanday aloqa qilmasligi kerak va ndash tarozi va terining yuqori qatlamini qirib tashlaydi. va keyin namlikni iloji boricha olib tashlash uchun uni qog'oz bilan artib oling.

Niland tushuntiradiki, namlik uni yo'q qilishga yordam beradi, baliq qutulish mumkin, xavfsiz bo'lib qoladi va hattoki ta'mi yaxshilanadi, bu usul chiqindilarni kamaytiradi va natijada ortiqcha baliq ovlashni kamaytiradi.

Ehtimol, biz uyda sinab ko'rmasligimiz kerak.

Cho'chqa go'shti va jambon haqida Ispaniyada mashhur so'z kabi, "cho'chqaning har bir qismini ishlatish kerak" degan gap bor va ndash Niland baliq haqida bir xil fikrda: ispan oshpazlari va oddiy uy xo'jaliklari suyak va boshdan paella va güveç tayyorlash uchun, Niland jigar yordamida p & acirct & eacute tayyorlaydi, yurakni tovuqdek qovuradi va hatto ko'zdan ham foydalanadi.

U qanday qilib baliq ko'zlarini tapiokali likvidlagich orqali pasta qilib qo'yishini ta'riflaydi, keyin qovurib, atıştırmalık bo'lib xizmat qiladi.

Agar bu ta'rif hatto eng qotib qolgan yirtqich hayvonni ham vegetarianga aylantirish uchun etarli bo'lsa, ilgari dunyoda birinchi o'rinda turuvchi va birinchi o'ntalikka kirgan "Girona" restoranining yechimi bor.

El -Celler de Kan -Rokadan Joan Rokaning aytishicha, pishgan, pishgan va qovurilgan lavlagi go'shtga o'xshash tuzilishga ega va uni vegetarian taomlarida xizmat qiladi, u iqlim inqiroziga javob beradi, chunki u qurg'oqchilik paytida ham yaxshi o'sadi.

Uning vegetarian baliq jo'xori yoki ikra, kakao moyida quritilgan binafsha sabzi bilan qilingan.

Ispaniyadagi restoranlarning soni, asosan, o'simlik tarkibidagi ingredientlardan foydalanadi va ulardan biri Michelin yulduzli Bag & aacute in Ja & eacuten, uning aytishicha, idishlarining 80 foizi sabzavotli.

Rossiyadagi egizaklar Ivan va Sergey Berezutskiy Moskvadagi "Twins Garden" restoranidan - chorvachilik fermasi va ularni uydan to'g'ridan -to'g'ri ingredientlar bilan ta'minlaydigan erlarga ega va ndash 20 dan ortiq turdagi sharoblar ro'yxatini taqdim etishdi.

Uzum o'rnini bosadiganlar orasida Burgen xamirturushida achitilgan qo'ziqorinlar va achitilishidan oldin shirinligini oshirish uchun pishirilgan va keyin barrelda qarigan sariq pomidor bor.

Aka -ukalar, shuningdek, 3D -printer yordamida oq loviya pastasidan tayyorlangan & ndash -ga xizmat ko'rsatadilar va bu ular ovqatlanish dunyosida yangi texnologiyalardan yagona foydalanish emas: Siro Foods va IBM birgalikda onlayn ma'lumotlarning massasini o'rganadigan vositani yaratdilar. yangi retseptlarni sinab ko'rish va menyu tuzishda oshpazlar uchun ilhom bo'lib xizmat qilish uchun butun dunyodagi taomlarni yoqtiradigan va yoqtirmaydigan turlarini bilish.


Oltin non, baliq ko'zlari, qo'ziqorinli sharob va Madrid Fusiondan boshqa g'alati narsalar

ThinkSPAIN jamoasi 15.01.2020

Dunyodagi eng qimmat nonda oltin, kumush va gullar bor va ular M & aacutelaga & ndash -da Madrid Fusi va oacuten oshpazlik yarmarkasidan chiqqan g'ayrioddiy haqiqatdir.

Xuan Manuel Moreno tomonidan yaratilgan va narxi 400 g bo'lak uchun 1380 evro bo'lgan eacutelite noni kecha (seshanba) Evropaning eng yirik gurme savdo yarmarkalaridan birida namoyish etildi.

Usta novvoy Morenoning aytishicha, 400 grammli non har bir gramm yeyiladigan oltin va kumushni, shuningdek 20 gramm qutulish mumkin bo'lgan gullarni o'z ichiga oladi va ularni portlatib yubormaslik uchun zarar etkazmaslik uchun toshlardan qo'lda olingan tuzni ishlatadi. atrof -muhitga.

Moreno o'tgan yili Madrid Fusi & oacuten -da yana bir VIP nonni taqdim etdi, u o'sha paytdagi dunyodagi eng qimmatlaridan biri edi, lekin bu yilgi non bahosining ettinchi qismi evro200.

Kecha u bir xil vazn, narx va ingredientlardan ikkitasini namoyish etdi, lekin ikkinchisida kinoa va chia ham bor edi.

Algatoc va iacuten, M & aacutelaga provintsiyasidagi Moreno 's Pan Pi & ntildea Ispaniyadagi eng yaxshi nonvoyxonalardan biri hisoblanadi va uning doimiy mijozlari arab shayxlari, xitoy va rus milliarderlari.

"Madrid Fusi & oacuten" dan chiqadigan boshqa g'alati narsa bu Aacutengel Le & oacuten dengiz asal, dengiz shakar va baliq chiplari.

Uchta Mishel yulduzli Aponiente restoranining egasi Le & oacuten, C va aacutediz & ndash provinsiyasidagi qirg'oq botqoqlaridan yig'ilgan dengiz o'simliklari ruppiya va ndash qanday sekin asal olishini ko'rsatdi.

U va boshqa oshpazlar baliq ovlash uchun ishlatilgan va botqoqliklardan topilgan qurtlardan foydalanishni boshladilar va ularning taomlarini tayyorlash uchun asosiy tarkibiy qism sifatida topdilar, chunki xalqning qurtlarni iste'mol qilish g'oyasi "madaniy" va "g'ayrioddiy" edi. #39ga e'tiroz bildirish kerak '.

O'tgan yili Le & oacuten dengiz suvidan o'zi yaratgan shakar turini taqdim etdi, lekin keyinchalik u unchalik yaxshi tushmaganini tan oldi.

Le & oacuten bolalarni ko'proq baliq iste'mol qilishga undash uchun maktab kompas kompaniyasi bilan ish olib bordi, ular aslida tovuqga o'xshamaydigan baliq va nash bo'laklariga, makaronga va hatto chiplardan butunlay farq qilmaydigan oziq -ovqat mahsulotlarini yaratdi. kartoshkasiz baliq.

U hake -ni ishlatadi, chunki u arzon, shuning uchun viloyatda maktab ovqatlari normal narx oralig'ida saqlanadi.

Dengiz asalidan ko'ra, ehtimol, 'Leggie ', Madridda ishlab chiqarilgan vegetarian go'shti va ndash, o'sib borayotgan talabga javoban, bozorda ko'plab boshqa turlarni qo'shib qo'yadi, chunki vegetarian taomlari va uyga etkazib berish. so'rovlar oxirgi ikki yil ichida Ispaniyada to'rt barobar ko'paygan.

Baliq mavzusida, ispaniyalik Dani Gars va iacutea Avstraliyalik Joshua Nilandni sahnaga qo'shilishdi va bu oziq -ovqat haqidagi hamma odamlarning fikrini butunlay yo'q qildi, chunki u yangi yoki suvda yuvilishi shart emas.

Niland, baliqni ovlash va pishirish o'rtasida uch haftadan ko'proq vaqt davomida qoldiradi va u o'chmaydi, chunki u suvdan chiqqach, u bilan hech qanday aloqa qilmasligi kerak va ndash tarozi va terining yuqori qatlamini qirib tashlaydi. va keyin namlikni iloji boricha olib tashlash uchun uni qog'oz bilan artib oling.

Nilandning aytishicha, namlik uni o'chirishga majbur qiladi va buning oldini olish orqali baliq qutulish mumkin, xavfsiz bo'lib qoladi va hatto ta'mi yaxshilanadi, shuningdek, bu usul chiqindilarni kamaytiradi va natijada ortiqcha baliq ovlashni kamaytiradi.

Ehtimol, biz uyda sinab ko'rmasligimiz kerak.

Cho'chqa go'shti va jambon haqida Ispaniyada mashhur so'z kabi, "cho'chqaning har bir qismini ishlatish kerak" degan gap bor va ndash Niland baliq haqida bir xil fikrda: ispan oshpazlari va oddiy uy xo'jaliklari suyak va boshdan paella va güveç tayyorlash uchun, Niland jigar yordamida p & acirct & eacute tayyorlaydi, yurakni tovuqdek qovuradi va hatto ko'zdan ham foydalanadi.

U qanday qilib baliq ko'zlarini tapiokali likvidlagich orqali pasta qilib qo'yishini ta'riflaydi, keyin qovuradi va atıştırmalık bo'lib xizmat qiladi.

Agar bu ta'rif hatto eng qotib qolgan yirtqich hayvonni ham vegetarianga aylantirish uchun etarli bo'lsa, ilgari dunyoda birinchi o'rinda turuvchi va birinchi o'ntalikka kirgan "Girona" restoranining yechimi bor.

El -Celler de Kan -Rokadan Joan Rokaning aytishicha, pishgan, pishgan va qovurilgan lavlagi go'shtga o'xshash tuzilishga ega va uni vegetarian taomlarida xizmat qiladi, uning aytishicha, u iqlim inqiroziga ham javob beradi, chunki u qurg'oqchilik paytida ham yaxshi o'sadi.

Uning vegetarian baliq jo'xori yoki ikra, kakao moyida quritilgan binafsha sabzi bilan qilingan.

Ispaniyadagi restoranlarning soni, asosan, o'simlik tarkibidagi ingredientlardan foydalanadi va ulardan biri Michelin yulduzli Bag & aacute in Ja & eacuten, uning aytishicha, idishlarining 80 foizi sabzavotli.

Rossiyadagi egizaklar Ivan va Sergey Berezutskiy Moskvadagi "Twins Garden" restoranidan - chorvachilik fermasi va ularga uydan to'g'ridan -to'g'ri ingredientlar etkazib berish uchun joy ajratib berishgan va ndash 20 dan ortiq turdagi sharoblar ro'yxatini taqdim etishgan.

Uzum o'rnini bosadiganlar orasida Burgen xamirturushida achitilgan qo'ziqorinlar va achitilishidan oldin shirinligini oshirish uchun pishirilgan va keyin barrelda qarigan sariq pomidor bor.

Aka -ukalar, shuningdek, 3D -printer yordamida oq loviya pastasidan tayyorlangan & ndash -ga xizmat ko'rsatadilar va bu ular ovqatlanish dunyosida yangi texnologiyalardan yagona foydalanish emas: Siro Foods va IBM birgalikda onlayn ma'lumotlarning massasini o'rganadigan vositani yaratdilar. yangi retseptlarni sinab ko'rish va menyular tuzishda oshpazlar uchun ilhom bo'lib xizmat qilish uchun butun dunyodagi taomlarni yoqtiradigan va yoqtirmaydigan turlarini bilish.


Oltin non, baliq ko'zlari, qo'ziqorinli sharob va Madrid Fusiondan boshqa g'alati narsalar

ThinkSPAIN jamoasi 15.01.2020

Dunyodagi eng qimmat non tarkibida oltin, kumush va gullar bor va ular M & aacutelaga & ndash -da Madrid Fusi va oacuten oshpazlik yarmarkasidan chiqqan g'ayrioddiy haqiqatdir.

Xuan Manuel Moreno tomonidan yaratilgan va narxi 400 g bo'lak uchun 1380 evro bo'lgan eacutelite noni kecha (seshanba) Evropaning eng yirik gurme savdo yarmarkalaridan birida namoyish etildi.

Usta novvoy Morenoning so'zlariga ko'ra, 400 grammli non har bir gramm yeyiladigan oltin va kumushni, shuningdek 20 gramm qutulish mumkin bo'lgan gullarni o'z ichiga oladi. atrof -muhitga.

Moreno o'tgan yili Madrid Fusi & oacuten -da yana bir VIP nonni taqdim etdi, u o'sha paytdagi dunyodagi eng qimmatlaridan biri edi, lekin bu yilgi non bahosining ettinchi qismi evro200.

Kecha u bir xil vazn, narx va ingredientlardan ikkitasini namoyish etdi, lekin ikkinchisida kinoa va chia ham bor edi.

Algatoc va iacuten, M & aacutelaga provintsiyasidagi Moreno 's Pan Pi & ntildea Ispaniyadagi eng yaxshi nonvoyxonalardan biri hisoblanadi va uning doimiy mijozlari arab shayxlari, xitoy va rus milliarderlari.

"Madrid Fusi & oacuten" dan chiqadigan boshqa g'alati narsa bu Aacutengel Le & oacuten dengiz asal, dengiz shakar va baliq chiplari.

Uchta Mishel yulduzli Aponiente restoranining egasi Le & oacuten, C va aacutediz & ndash provinsiyasidagi qirg'oq botqoqlaridan yig'ilgan dengiz o'simliklari ruppiya va ndash qanday sekin asal olishini ko'rsatdi.

U va boshqa oshpazlar baliq ovlash uchun ishlatiladigan va botqoqliklardan topilgan qurtlardan foydalanishni boshladilar, chunki ularning ovqatlarining asosiy tarkibiy qismi sifatida jamoatchilikning qurtlarni iste'mol qilish g'azabini "madaniy" deb atashdi. #39ga e'tiroz bildirish kerak '.

O'tgan yili Le & oacuten dengiz suvidan o'zi yaratgan shakar turini taqdim etdi, lekin keyinchalik u unchalik yaxshi tushmaganini tan oldi.

Le & oacuten bolalarni ko'proq baliq iste'mol qilishga undash uchun maktab kompas kompaniyasi bilan ish olib bordi, ular aslida tovuqga o'xshamaydigan baliq va nash bo'laklariga, makaronga, hatto hatto chiplardan umuman tayyorlanmagan. kartoshkasiz baliq.

U hake -ni ishlatadi, chunki u arzon, shuning uchun viloyatda maktab ovqatlari normal narx oralig'ida saqlanadi.

Dengiz asalidan ko'ra, ehtimol, 'Leggie ', Madridda ishlab chiqarilgan vegetarian go'shti va ndash, o'sib borayotgan talabga javoban, bozorda ko'plab boshqa turlarni qo'shib qo'yadi, chunki vegetarian taomlari va uyga etkazib berish. so'rovlar oxirgi ikki yil ichida Ispaniyada to'rt barobar ko'paygan.

Baliq mavzusida, ispaniyalik Dani Gars va iacutea Avstraliyalik Joshua Nilandni sahnaga qo'shilishdi va bu oziq -ovqat haqidagi hamma odamlarning fikrini butunlay yo'q qildi, chunki u yangi yoki suvda yuvilishi shart emas.

Niland, baliqni ovlash va pishirish o'rtasida uch haftadan ko'proq vaqt davomida qoldiradi va u o'chmaydi, chunki u suvdan chiqqach, u bilan umuman aloqa qilmasligi kerak va ndash tarozi va terining yuqori qatlamini qirib tashlaydi. va keyin namlikni iloji boricha olib tashlash uchun uni qog'oz bilan artib oling.

Nilandning aytishicha, namlik uni o'chirishga majbur qiladi va buning oldini olish orqali baliq qutulish mumkin, xavfsiz bo'lib qoladi va hatto ta'mi yaxshilanadi, shuningdek, bu usul chiqindilarni kamaytiradi va natijada ortiqcha baliq ovlashni kamaytiradi.

Ehtimol, biz uyda sinab ko'rmasligimiz kerak.

Cho'chqa go'shti va jambon haqida Ispaniyada mashhur so'z kabi, "cho'chqaning har bir qismini ishlatish kerak" degan gap bor va ndash Niland baliq haqida bir xil fikrda: ispan oshpazlari va oddiy uy xo'jaliklari suyak va boshdan paella va güveç tayyorlash uchun, Niland jigar yordamida p & acirct & eacute tayyorlaydi, yurakni tovuqdek qovuradi va hatto ko'zdan ham foydalanadi.

U qanday qilib baliq ko'zlarini tapiokali likvidlagich orqali pasta qilib qo'yishini ta'riflaydi, keyin qovuradi va atıştırmalık bo'lib xizmat qiladi.

Agar bu ta'rif hatto eng qotib qolgan yirtqich hayvonni ham vegetarianga aylantirish uchun etarli bo'lsa, ilgari dunyoda birinchi o'rinda turuvchi va birinchi o'ntalikka kirgan "Girona" restoranining yechimi bor.

El -Celler de Kan -Rokadan Joan Rokaning aytishicha, pishgan, pishgan va qovurilgan lavlagi go'shtga o'xshash tuzilishga ega va uni vegetarian taomlarida xizmat qiladi, uning aytishicha, u iqlim inqiroziga ham javob beradi, chunki u qurg'oqchilik paytida ham yaxshi o'sadi.

Uning vegetarian baliq jo'xori yoki ikra, kakao moyida quritilgan binafsha sabzi bilan qilingan.

Ispaniyadagi restoranlarning soni, asosan, o'simlik tarkibidagi ingredientlardan foydalanadi va ulardan biri Michelin yulduzli Bag & aacute in Ja & eacuten, uning aytishicha, idishlarining 80 foizi sabzavotli.

Rossiyadagi egizaklar Ivan va Sergey Berezutskiy Moskvadagi "Twins Garden" restoranidan - chorvachilik fermasi va ularni uydan to'g'ridan -to'g'ri ingredientlar bilan ta'minlaydigan erlarga ega va ndash 20 dan ortiq turdagi sharoblar ro'yxatini taqdim etishdi.

Uzum o'rnini bosadiganlar orasida Burgen xamirturushida achitilgan qo'ziqorinlar va achitilishidan oldin shirinligini oshirish uchun pishirilgan va keyin barrelda qarigan sariq pomidor bor.

Aka -ukalar, shuningdek, 3D -printer yordamida oq loviya pastasidan tayyorlangan & ndash -ga xizmat ko'rsatadilar va bu ular ovqatlanish dunyosida yangi texnologiyalardan yagona foydalanish emas: Siro Foods va IBM birgalikda onlayn ma'lumotlarning massasini o'rganadigan vositani yaratdilar. yangi retseptlarni sinab ko'rish va menyular tuzishda oshpazlar uchun ilhom bo'lib xizmat qilish uchun butun dunyodagi taomlarni yoqtiradigan va yoqtirmaydigan turlarini bilish.


Oltin non, baliq ko'zlari, qo'ziqorinli sharob va Madrid Fusiondan boshqa g'alati narsalar

ThinkSPAIN jamoasi 15.01.2020

Dunyodagi eng qimmat nonda oltin, kumush va gullar bor va ular M & aacutelaga & ndash -da Madrid Fusi va oacuten oshpazlik yarmarkasidan chiqqan g'ayrioddiy haqiqatdir.

Xuan Manuel Moreno tomonidan yaratilgan va narxi 400 g bo'lak uchun 1380 evro bo'lgan eacutelite noni kecha (seshanba) Evropaning eng yirik gurme savdo yarmarkalaridan birida namoyish etildi.

Usta novvoy Morenoning aytishicha, 400 grammli non har bir gramm yeyiladigan oltin va kumushni, shuningdek 20 gramm qutulish mumkin bo'lgan gullarni o'z ichiga oladi va ularni portlatib yubormaslik uchun zarar etkazmaslik uchun toshlardan qo'lda olingan tuzni ishlatadi. atrof -muhitga.

Moreno o'tgan yili Madrid Fusi & oacuten -da yana bir VIP nonni taqdim etdi, u o'sha paytda dunyodagi eng qimmatlaridan biri edi, lekin bu yilgi non narxining ettinchi qismi.

Kecha u bir xil vazn, narx va ingredientlardan ikkitasini namoyish etdi, lekin ikkinchisiga kinoa va chia ham kirdi.

Algatoc va iacuten, M & aacutelaga provintsiyasidagi Moreno 's Pan Pi & ntildea Ispaniyadagi eng yaxshi nonvoyxonalardan biri hisoblanadi va uning doimiy mijozlari arab shayxlari, xitoy va rus milliarderlari.

"Madrid Fusi & oacuten" dan chiqadigan boshqa g'alati narsa bu Aacutengel Le & oacuten dengiz asal, dengiz shakar va baliq chiplari.

Uchta Mishel yulduzli Aponiente restoranining egasi Le & oacuten, C & aacutediz & ndash provinsiyasidagi qirg'oq botqoqlaridan yig'ilgan dengiz o'simliklari ruppiya va ndash qanday sekin asal olishini ko'rsatdi.

U va boshqa oshpazlar baliq ovlash uchun ishlatiladigan va botqoqliklardan topilgan qurtlardan foydalanishni boshladilar, chunki ularning ovqatlarining asosiy tarkibiy qismi sifatida jamoatchilikning qurtlarni iste'mol qilish g'azabini "madaniy" deb atashdi. #39ga e'tiroz bildirish kerak '.

O'tgan yili Le & oacuten dengiz suvidan o'zi yaratgan shakar turini taqdim etdi, lekin keyinchalik u unchalik yaxshi tushmaganini tan oldi.

Le & oacuten bolalarni ko'proq baliq iste'mol qilishga undash uchun maktab kompas kompaniyasi bilan ish olib bordi, ular aslida tovuqga o'xshamaydigan baliq va nash bo'laklariga, makaronga va hatto chiplardan butunlay farq qilmaydigan oziq -ovqat mahsulotlarini yaratdi. kartoshkasiz baliq.

U hake -ni ishlatadi, chunki u arzon, shuning uchun viloyatda maktab ovqatlari normal narx oralig'ida saqlanadi.

Dengiz asalidan ko'ra, ehtimol, 'Leggie ', Madridda ishlab chiqarilgan vegetarian go'shti va ndash, o'sib borayotgan talabga javoban, bozorda ko'plab boshqa turlarni qo'shib qo'yadi, chunki vegetarian taomlari va uyga etkazib berish. so'rovlar oxirgi ikki yil ichida Ispaniyada to'rt barobar ko'paygan.

Baliq mavzusida, ispaniyalik Dani Gars va iacutea Avstraliyalik Joshua Nilandni sahnaga qo'shilishdi va bu oziq -ovqat haqidagi hamma odamlarning fikrini butunlay yo'q qildi, chunki u yangi yoki suvda yuvilishi shart emas.

Niland, baliqni ovlash va pishirish o'rtasida uch haftadan ko'proq vaqt davomida qoldiradi va u o'chmaydi, chunki u suvdan chiqqach, u bilan umuman aloqa qilmasligi kerak va ndash tarozi va terining yuqori qatlamini qirib tashlaydi. va keyin namlikni iloji boricha olib tashlash uchun uni qog'oz bilan artib oling.

Nilandning aytishicha, namlik uni o'chirishga majbur qiladi va buning oldini olish orqali baliq qutulish mumkin, xavfsiz bo'lib qoladi va hatto ta'mi yaxshilanadi, shuningdek, bu usul chiqindilarni kamaytiradi va natijada ortiqcha baliq ovlashni kamaytiradi.

Ehtimol, biz uyda sinab ko'rmasligimiz kerak.

Cho'chqa go'shti va jambon haqida Ispaniyada mashhur so'z kabi, "cho'chqaning har bir qismini ishlatish kerak" degan gap bor va ndash Niland baliq haqida bir xil fikrda: ispan oshpazlari va oddiy uy xo'jaliklari suyak va boshdan paella va güveç tayyorlash uchun, Niland jigar yordamida p & acirct & eacute tayyorlaydi, yurakni tovuqdek qovuradi va hatto ko'zdan ham foydalanadi.

U qanday qilib baliq ko'zlarini tapiokali likvidlagich orqali pasta qilib qo'yib, qovurib, atıştırmalık qilib berishini tasvirlab beradi.

Agar bu ta'rif hatto eng qotib qolgan yirtqich hayvonni ham vegetarianga aylantirish uchun etarli bo'lsa, ilgari dunyoda birinchi o'rinda turuvchi va birinchi o'ntalikka kirgan "Girona" restoranining yechimi bor.

El -Celler de Kan -Rokadan Joan Rokaning aytishicha, pishgan, pishgan va qovurilgan lavlagi go'shtga o'xshash tuzilishga ega va uni vegetarian taomlarida xizmat qiladi, uning aytishicha, u iqlim inqiroziga ham javob beradi, chunki u qurg'oqchilik paytida ham yaxshi o'sadi.

Uning vegetarian baliq jo'xori yoki ikra, kakao moyida quritilgan binafsha sabzi bilan qilingan.

Ispaniyadagi restoranlarning soni, asosan, o'simlik tarkibidagi ingredientlardan foydalanadi va ulardan biri Michelin yulduzli Bag & aacute in Ja & eacuten, uning aytishicha, idishlarining 80 foizi sabzavotli.

Rossiyadagi egizaklar Ivan va Sergey Berezutskiy Moskvadagi "Twins Garden" restoranidan - chorvachilik fermasi va ularni uydan to'g'ridan -to'g'ri ingredientlar bilan ta'minlaydigan erlarga ega va ndash 20 dan ortiq turdagi sharoblar ro'yxatini taqdim etishdi.

Uzum o'rnini bosadiganlar orasida Burgen xamirturushida achitilgan qo'ziqorinlar va achitilishidan oldin shirinligini oshirish uchun pishirilgan va keyin barrelda qarigan sariq pomidor bor.

Aka -ukalar, shuningdek, 3D -printer yordamida oq loviya pastasidan tayyorlangan & ndash -ga xizmat ko'rsatadilar va bu ular ovqatlanish dunyosida yangi texnologiyalardan yagona foydalanish emas: Siro Foods va IBM birgalikda onlayn ma'lumotlarning massasini o'rganadigan vositani yaratdilar. yangi retseptlarni sinab ko'rish va menyu tuzishda oshpazlar uchun ilhom bo'lib xizmat qilish uchun butun dunyodagi taomlarni yoqtiradigan va yoqtirmaydigan turlarini bilish.


Oltin non, baliq ko'zlari, qo'ziqorinli sharob va Madrid Fusiondan boshqa g'alati narsalar

ThinkSPAIN jamoasi 15.01.2020

Dunyodagi eng qimmat nonda oltin, kumush va gullar bor va ular M & aacutelaga & ndash -da Madrid Fusi va oacuten oshpazlik yarmarkasidan chiqqan g'ayrioddiy haqiqatdir.

Xuan Manuel Moreno tomonidan yaratilgan va narxi 400 g bo'lak uchun 1,380 evro bo'lgan eacutelite noni kecha (seshanba) Evropaning eng yirik gurme savdo yarmarkalarida namoyish etildi.

Usta novvoy Morenoning so'zlariga ko'ra, 400 grammli non har bir gramm yeyiladigan oltin va kumushni, shuningdek 20 gramm qutulish mumkin bo'lgan gullarni o'z ichiga oladi. atrof -muhitga.

Moreno o'tgan yili Madrid Fusi & oacuten -da yana bir VIP nonni taqdim etdi, u o'sha paytda dunyodagi eng qimmatlaridan biri edi, lekin bu yilgi non narxining ettinchi qismi.

Kecha u bir xil vazn, narx va ingredientlardan ikkitasini namoyish etdi, lekin ikkinchisida kinoa va chia ham bor edi.

Algatoc va iacuten, M & aacutelaga provintsiyasidagi Moreno 's Pan Pi & ntildea Ispaniyadagi eng yaxshi nonvoyxonalardan biri hisoblanadi va uning doimiy mijozlari arab shayxlari, xitoy va rus milliarderlari.

"Madrid Fusi & oacuten" dan chiqadigan boshqa g'alati narsa bu Aacutengel Le & oacuten dengiz asal, dengiz shakar va baliq chiplari.

Uchta Mishel yulduzli Aponiente restoranining egasi Le & oacuten, C va aacutediz & ndash provinsiyasidagi qirg'oq botqoqlaridan yig'ilgan dengiz o'simliklari ruppiya va ndash qanday sekin asal olishini ko'rsatdi.

U va boshqa oshpazlar baliq ovlash uchun ishlatilgan va botqoqliklardan topilgan qurtlardan foydalanishni boshladilar va ularning taomlarini tayyorlash uchun asosiy tarkibiy qism sifatida topdilar, chunki xalqning qurtlarni iste'mol qilish g'oyasi "madaniy" va "g'ayrioddiy" edi. #39ga e'tiroz bildirish kerak '.

O'tgan yili Le & oacuten dengiz suvidan o'zi yaratgan shakar turini taqdim etdi, lekin keyinchalik u unchalik yaxshi tushmaganini tan oldi.

Le & oacuten bolalarni ko'proq baliq iste'mol qilishga undash uchun maktab kompas kompaniyasi bilan ish olib bordi, ular aslida tovuqga o'xshamaydigan baliq va nash bo'laklariga, makaronga va hatto chiplardan butunlay farq qilmaydigan oziq -ovqat mahsulotlarini yaratdi. kartoshkasiz baliq.

U hake -ni ishlatadi, chunki u arzon, shuning uchun viloyatda maktab ovqatlari normal narx oralig'ida saqlanadi.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Gold bread, fish-eye fritters, mushroom wine and other oddities from Madrid Fusión

ThinkSPAIN Team 15/01/2020

THE MOST expensive bread in the world contains gold, silver and flowers, and is made in Málaga &ndash the latest unusual fact to come out of the Madrid Fusión culinary fair.

Created by Juan Manuel Moreno and costing &euro1,380 for a 400g chunk, the élite loaf was unveiled yesterday (Tuesday) at one of Europe's largest gourmet trade fairs.

Master baker Moreno says the 400g loaf contains a gram each of edible gold and silver, plus 20 grams of edible flowers, and uses salt which is hand-extracted from rocks in order to avoid having to 'blow them up', causing damage to the environment.

Moreno presented another VIP bread at Madrid Fusión last year, which was then one of the most expensive in the world &ndash but 'only' a seventh of the price of this year's, at &euro200 a loaf.

Yesterday, he showcased two, of the same weight, price and ingredients, but the second also included quinoa and chia.

Moreno's Pan Piña in Algatocín, Málaga province, is considered one of the best bakeries in Spain and his regular clients include Arab Sheikhs and Chinese and Russian billionaire tycoons.

Other weirdness to come out of Madrid Fusión is Ángel León's sea-honey, sea-sugar and fish-chips.

Owner of the three-Michelin-starred restaurant Aponiente, León showed how slow-boiling the marine plant ruppia &ndash harvested from the coastal marshes in the province of Cádiz &ndash could produce honey.

He and other chefs have started using a type of worm used for fishing and found in the marshes as main ingredients for some of their dishes, insisting that the public's repulsion at the idea of eating worms is 'purely cultural' and 'should be challenged'.

Last year, León presented a type of sugar he had created from sea water, but admitted later it had 'not gone down very well'.

In a bid to get kids to eat more fish, León has been working with school catering firm Compass to create foodstuffs that do not, in fact, look like fish &ndash pieces that appear more like chicken, plus pasta, and even chips made entirely from fish with no potato in them.

He uses hake, as it is cheap, so as to keep school meals in the province within normal price ranges.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Gold bread, fish-eye fritters, mushroom wine and other oddities from Madrid Fusión

ThinkSPAIN Team 15/01/2020

THE MOST expensive bread in the world contains gold, silver and flowers, and is made in Málaga &ndash the latest unusual fact to come out of the Madrid Fusión culinary fair.

Created by Juan Manuel Moreno and costing &euro1,380 for a 400g chunk, the élite loaf was unveiled yesterday (Tuesday) at one of Europe's largest gourmet trade fairs.

Master baker Moreno says the 400g loaf contains a gram each of edible gold and silver, plus 20 grams of edible flowers, and uses salt which is hand-extracted from rocks in order to avoid having to 'blow them up', causing damage to the environment.

Moreno presented another VIP bread at Madrid Fusión last year, which was then one of the most expensive in the world &ndash but 'only' a seventh of the price of this year's, at &euro200 a loaf.

Yesterday, he showcased two, of the same weight, price and ingredients, but the second also included quinoa and chia.

Moreno's Pan Piña in Algatocín, Málaga province, is considered one of the best bakeries in Spain and his regular clients include Arab Sheikhs and Chinese and Russian billionaire tycoons.

Other weirdness to come out of Madrid Fusión is Ángel León's sea-honey, sea-sugar and fish-chips.

Owner of the three-Michelin-starred restaurant Aponiente, León showed how slow-boiling the marine plant ruppia &ndash harvested from the coastal marshes in the province of Cádiz &ndash could produce honey.

He and other chefs have started using a type of worm used for fishing and found in the marshes as main ingredients for some of their dishes, insisting that the public's repulsion at the idea of eating worms is 'purely cultural' and 'should be challenged'.

Last year, León presented a type of sugar he had created from sea water, but admitted later it had 'not gone down very well'.

In a bid to get kids to eat more fish, León has been working with school catering firm Compass to create foodstuffs that do not, in fact, look like fish &ndash pieces that appear more like chicken, plus pasta, and even chips made entirely from fish with no potato in them.

He uses hake, as it is cheap, so as to keep school meals in the province within normal price ranges.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Gold bread, fish-eye fritters, mushroom wine and other oddities from Madrid Fusión

ThinkSPAIN Team 15/01/2020

THE MOST expensive bread in the world contains gold, silver and flowers, and is made in Málaga &ndash the latest unusual fact to come out of the Madrid Fusión culinary fair.

Created by Juan Manuel Moreno and costing &euro1,380 for a 400g chunk, the élite loaf was unveiled yesterday (Tuesday) at one of Europe's largest gourmet trade fairs.

Master baker Moreno says the 400g loaf contains a gram each of edible gold and silver, plus 20 grams of edible flowers, and uses salt which is hand-extracted from rocks in order to avoid having to 'blow them up', causing damage to the environment.

Moreno presented another VIP bread at Madrid Fusión last year, which was then one of the most expensive in the world &ndash but 'only' a seventh of the price of this year's, at &euro200 a loaf.

Yesterday, he showcased two, of the same weight, price and ingredients, but the second also included quinoa and chia.

Moreno's Pan Piña in Algatocín, Málaga province, is considered one of the best bakeries in Spain and his regular clients include Arab Sheikhs and Chinese and Russian billionaire tycoons.

Other weirdness to come out of Madrid Fusión is Ángel León's sea-honey, sea-sugar and fish-chips.

Owner of the three-Michelin-starred restaurant Aponiente, León showed how slow-boiling the marine plant ruppia &ndash harvested from the coastal marshes in the province of Cádiz &ndash could produce honey.

He and other chefs have started using a type of worm used for fishing and found in the marshes as main ingredients for some of their dishes, insisting that the public's repulsion at the idea of eating worms is 'purely cultural' and 'should be challenged'.

Last year, León presented a type of sugar he had created from sea water, but admitted later it had 'not gone down very well'.

In a bid to get kids to eat more fish, León has been working with school catering firm Compass to create foodstuffs that do not, in fact, look like fish &ndash pieces that appear more like chicken, plus pasta, and even chips made entirely from fish with no potato in them.

He uses hake, as it is cheap, so as to keep school meals in the province within normal price ranges.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Gold bread, fish-eye fritters, mushroom wine and other oddities from Madrid Fusión

ThinkSPAIN Team 15/01/2020

THE MOST expensive bread in the world contains gold, silver and flowers, and is made in Málaga &ndash the latest unusual fact to come out of the Madrid Fusión culinary fair.

Created by Juan Manuel Moreno and costing &euro1,380 for a 400g chunk, the élite loaf was unveiled yesterday (Tuesday) at one of Europe's largest gourmet trade fairs.

Master baker Moreno says the 400g loaf contains a gram each of edible gold and silver, plus 20 grams of edible flowers, and uses salt which is hand-extracted from rocks in order to avoid having to 'blow them up', causing damage to the environment.

Moreno presented another VIP bread at Madrid Fusión last year, which was then one of the most expensive in the world &ndash but 'only' a seventh of the price of this year's, at &euro200 a loaf.

Yesterday, he showcased two, of the same weight, price and ingredients, but the second also included quinoa and chia.

Moreno's Pan Piña in Algatocín, Málaga province, is considered one of the best bakeries in Spain and his regular clients include Arab Sheikhs and Chinese and Russian billionaire tycoons.

Other weirdness to come out of Madrid Fusión is Ángel León's sea-honey, sea-sugar and fish-chips.

Owner of the three-Michelin-starred restaurant Aponiente, León showed how slow-boiling the marine plant ruppia &ndash harvested from the coastal marshes in the province of Cádiz &ndash could produce honey.

He and other chefs have started using a type of worm used for fishing and found in the marshes as main ingredients for some of their dishes, insisting that the public's repulsion at the idea of eating worms is 'purely cultural' and 'should be challenged'.

Last year, León presented a type of sugar he had created from sea water, but admitted later it had 'not gone down very well'.

In a bid to get kids to eat more fish, León has been working with school catering firm Compass to create foodstuffs that do not, in fact, look like fish &ndash pieces that appear more like chicken, plus pasta, and even chips made entirely from fish with no potato in them.

He uses hake, as it is cheap, so as to keep school meals in the province within normal price ranges.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Gold bread, fish-eye fritters, mushroom wine and other oddities from Madrid Fusión

ThinkSPAIN Team 15/01/2020

THE MOST expensive bread in the world contains gold, silver and flowers, and is made in Málaga &ndash the latest unusual fact to come out of the Madrid Fusión culinary fair.

Created by Juan Manuel Moreno and costing &euro1,380 for a 400g chunk, the élite loaf was unveiled yesterday (Tuesday) at one of Europe's largest gourmet trade fairs.

Master baker Moreno says the 400g loaf contains a gram each of edible gold and silver, plus 20 grams of edible flowers, and uses salt which is hand-extracted from rocks in order to avoid having to 'blow them up', causing damage to the environment.

Moreno presented another VIP bread at Madrid Fusión last year, which was then one of the most expensive in the world &ndash but 'only' a seventh of the price of this year's, at &euro200 a loaf.

Yesterday, he showcased two, of the same weight, price and ingredients, but the second also included quinoa and chia.

Moreno's Pan Piña in Algatocín, Málaga province, is considered one of the best bakeries in Spain and his regular clients include Arab Sheikhs and Chinese and Russian billionaire tycoons.

Other weirdness to come out of Madrid Fusión is Ángel León's sea-honey, sea-sugar and fish-chips.

Owner of the three-Michelin-starred restaurant Aponiente, León showed how slow-boiling the marine plant ruppia &ndash harvested from the coastal marshes in the province of Cádiz &ndash could produce honey.

He and other chefs have started using a type of worm used for fishing and found in the marshes as main ingredients for some of their dishes, insisting that the public's repulsion at the idea of eating worms is 'purely cultural' and 'should be challenged'.

Last year, León presented a type of sugar he had created from sea water, but admitted later it had 'not gone down very well'.

In a bid to get kids to eat more fish, León has been working with school catering firm Compass to create foodstuffs that do not, in fact, look like fish &ndash pieces that appear more like chicken, plus pasta, and even chips made entirely from fish with no potato in them.

He uses hake, as it is cheap, so as to keep school meals in the province within normal price ranges.

More useful than sea-honey, perhaps, is 'Leggie', a vegan 'meat' made in Madrid &ndash adding to numerous other types already on the market &ndash in response to growing demand, given that vegan takeaway and home delivery requests have multiplied fourfold in the last two years in Spain.

Also on the subject of fish, Spain's Dani García joined Australia's Joshua Niland on stage for a presentation that totally blew apart everyone's beliefs about this foodstuff &ndash claiming it does not need to be fresh, or washed in water.

Niland said he leaves fish over three weeks between catching and cooking, and that it does not go off since, once it is out of the water, it should not come into contact with it at all &ndash scraping off the scales and top layer of skin and then blotting it with paper to remove as much moisture as possible.

It is the moisture that makes it go off, Niland explains, and by preventing this, the fish remains edible, safe and even improves in flavour, plus the method cuts waste and, as a consequence, reduces over-fishing.

Perhaps not something we should try at home.

Rather like a popular saying in Spain concerning pork and ham goes &ndash that every part of the pig should be used &ndash Niland has the same convictions about fish: whilst Spanish chefs and ordinary households use the bones and head to make stock for paella and casseroles, Niland uses the liver to make pâté, roasts the heart like a chicken, and even uses the eyes.

He describes how he puts fish eyes through a liquidiser with tapioca to make a paste which he then fries and serves up as a snack.

If this description is enough to make even the most hardened carnivore turn vegan, the Girona restaurant which used to be number one in the world and remains consistently in the top 10 has the solution.

Joan Roca from El Celler de Can Roca says ripe, mature and roasted beetroot has a similar texture to meat and serves it up in vegan dishes, which he says also responds to the climate crisis as it grows well even during a drought.

His vegan fish roe, or caviar, is made with purple carrot cured in cocoa butter.

An increasing number of restaurants in Spain use mainly plant-based ingredients &ndash one of which is the Michelin-starred Bagá in Jaén, which says 80% of its dishes are vegetable-based.

Russian twins Ivan and Sergey Berezutskiy from the acclaimed Twins Garden restaurant in Moscow - who own a livestock farm and allotments to supply them with ingredients straight from home &ndash presented their 'grapeless wine list', which features over 20 types.

Grape substitutes include mushrooms fermented in Bourgogne yeast, and yellow tomatoes which are baked to increase their sweetness before being fermented and then aged in barrel.

The brothers also serve up 'squid' made from white bean paste using a 3D printer &ndash and theirs is not the only use of new technology in the catering world: Siro Foods and IBM have jointly created a tool which studies masses of online data to find out the types of food diners all over the world like and dislike, in order to serve as inspiration for chefs when trying out new recipes and creating menus.


Videoni tomosha qiling: Ara Malikian. Tour 15. Misirlou Pulp Fiction Theme. Circo Price Madrid. (Avgust 2022).