Comments on: Spanish Hams & Sausages are to die for…

By: bagito

bagito — Mon, 23 Feb 2009 03:18:57 +0000

I was slightly overwhelmed when I met him (as at first we were told he wasn’t in) and when we were about to leave, saw him at the reception area and all I could say was “Mr. Andres, we’re such big fans, we’re such big fans.” (as Homer Simpson would say, “D’oh!”)
Trivia: Senor Andres had absolutely soft hands. That’s the first thing I noticed and what stuck to mind. They were slightly pudgy and sooo soft. Not at all what I expected of a busy working chef. :)

By: Marketman

Marketman — Sun, 22 Feb 2009 06:40:59 +0000

bagito, I absolutely LOVE jamon iberico de bellota. Went nuts with it the last time we were in Barcelona. And Jose Andres is a recent idol of mine, I like his style and demeanor on camera…

By: bagito

bagito — Sun, 22 Feb 2009 06:20:59 +0000

MM, just had to share. Thanks to your blog, I became familiar w/ jamon iberico. Tonight, for our 16th wedding anniversary dinner, we went to this new restaurant in LA called The Bazaar by Spanish chef Jose Andres. It’s actually a tapas bar and one of the ham entrees was a jamon iberico de bellota plate (even different than the regular jamon iberico entree). OMG, it’s like I died and went to ham heaven and we’re not even big pig eaters since we’re watching our cholesterol levels (that’s why I eat vicariously na lang through your blog!). Anyway, it’s supposed to be the most prized ham (like you said from black-footed pigs in Iberica fed only w/ acorns) and that’s why when I got home, I had to immediately look up your jamon iberica post. (BTW, I was also lucky enough to have a pic taken w/ Mr. Andres. I was so excited, I didn’t care if there were celebrities around, it was Mr. Andres I was after. Hahaha! Anyway, I just wanna say thanks to your blog, I wasn’t ignorant and knew what jamon iberico was. Galing talaga ng blog mo!

By: Norma

Norma — Sun, 05 Nov 2006 16:33:41 +0000

where can I buy a can of Marca el rey’s chirizo de bilbao in Washington state, u.s.a.?

By: Marketman

Marketman — Sat, 10 Jun 2006 01:45:06 +0000

Yes, Ly, they are called longganiza in the Philippines. We also have chorizo.

By: Ly

Ly — Fri, 09 Jun 2006 23:34:37 +0000

just found your site via blog-hopping. anyway, is it true that they call some sausages there longganiza?

By: Kate

Kate — Fri, 09 Jun 2006 05:04:38 +0000

My chorizos, cantimpalitos and paprika arrived today! The sausages were still a little cool from the thermal bag and cold gel pack it was securely encased in (double-boxed and surrounded with foam peanuts, as well). Thanks again guys!

By: Kate

Kate — Fri, 09 Jun 2006 00:05:00 +0000

My local newspaper recently featured an upcoming festival celebrating…you guessed it, what they call “mountain oysters” paired with beer and eaten to the strains of country music (yee-haw!).

By: Marketman

Marketman — Thu, 08 Jun 2006 01:55:01 +0000

As I mention in the post up top, “prairie oysters” are the fancy name for them in the U.S…. a bit descriptive, if I say so myself…

By: gonzo

gonzo — Thu, 08 Jun 2006 01:05:34 +0000

yes, the bull’s testicles. then there’s rabo de toro, oxtail…