![]() Maybe the cold water/freezing technique would be helpful? Hopefully, it is I guess that nature is cruel in all its guises, but I agree with you in the fact that there's no need to make things worse. Personally, I don't eat meat at all (I find the taste and consistency repulsive and the idea of eating a mammal makes me want to vomit), but I must admit that fish, seafood and snails are delicious, as are dairy products.Īnyway, I'm delighted to read that you like them as well, but I am sorry to read that you're horrified at the idea of eating something that has been cooked alive. La Flama del Canigó és rebuda pel Parlament de Catalunya, ajuntaments, consells comarcals i entitats culturals i esportives de tot el territori. La Flama del Canigó es la fiesta de encendida de los Fuegos de San Juan, una fiesta popular arraigada a lo largo de los Países Catalanes que tiene el elemento del fuego como símbolo preeminente. Pau Casals wrote a composition entitled 'Sant Mart del Canig' for Orchestra. Aquests feixos serviran per encendre la foguera que, la nit de sant Joan, cremarà dalt del cim, de la qual s’agafarà foc nou per ser retornat al Museu de la Casa Pairal de Perpinyà. Regarding the way in which they are cooked, isn't it easier to place them in ice cold water to stupefy them, and freeze them first to prevent suffering? I've heard that this affects the flavour, but I haven't eaten them in so long that, to be honest, I wouldn't be able to tell them difference. The abbey of Saint-Martin-du-Canigou ( Catalan: Sant Mart del Canig) is a monastery built in 1009 in the Pyrenees of Northern Catalonia on Canigou mountain in present-day southern France near the Spanish border. ![]() ![]() In Southern Catalonia there is a Festival of Rice and Artichokes, and the recipes created every year tend to include snails and seafood, which are the most typical ingredients for all the towns in the Ebro river's delta - I've been surprised at how similar de cooking style is to the recipe you've linked! Una idea que feia temps que ens donava feina, una colla de persones, sobretot el Pep Ollé, però molta més gent, finalment hem aconseguit dinstal·lar un aguait per a fotografiar moixons a aquest espai tan interessant. Oh my! Mediterranean cuisine is the best in Europe, isn't it? All of us make such amazing dishes with exactly the same ingredients, and they're all so different! I know that it probably has been studied to death, but it's always so fascinating to see how similar and yet, utterly different the peoples from the Mediterranean basin are. Avui sha presentat a la societat un altre projecte interessant: un aguait fotogràfic a la Vall del Glorieta, a Alcover. ![]()
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