Asturian-American Migration Forum

I'll try to answer as most decently as I can, since some of this questions are very concrete. Notice I will talk about it from my very own experience, which if well might just guide a bit, it shouldn't be taken as a general reference since it's my particular experience :D 1. --> The vast majority of...

In order to prepare a proper Asturian pote, make sure you find the correct kind of kale, so it approaches more to the real deal; I mean, with the proper consistence and texture. This is the kind of kales we plant here. I took the freedom to post one of the kales of my property *smile*. It's has a re...

El queso picón es de origen cántabro. Por ello es completamente factible que en Llanes, por proximidad, sea el utilizado.

Mucho me temo que el xiringüelu ya no ye lo que era...

I think there is an already existing thread here about him.

Not necessarily, Bob: any rock fish can do the job. Looksvlike this kind of fishes in concrete have a stronger and characteristic flavour. And if you want it milder, increase the proportion of hake

José Andrés is a very successful chef in the US (not my favourite, though), who promotes mostly the tapas culture and the Spanish cuisine in general lines. Despite hailing from Mieres, he is mostly influenced by the cuisine of Cataluña, since there is where he spent most of his time since childhood ...

Exactly, Bob! This fish has a poisonous caudal fin, altough the effects in case of an accidental puncture last no longer than one day and it's like if a bee stings you.

And yes, Art. Since this dish is a patê, that is the usual way to eat it. It's that very same dish.

That's indeed a colossal work, Manny! The way Asturian people lived and evoluted throughout overseas history from the arrival and settlement of admiral Menéndez up to nowadays. This is most definitely interesting!

And Art, I think too you should take part of it as well.

Si te fijas bien en la imagen NO es un queso de Los Oscos tradicional. Este es uno industrial, (que aparte es Tres Oscos) cuyos tipos son muy fáciles de ver en cualquier supermercado, como el queso de barra de nata para sandwiches o el de tipo manchego antes mencionado.

Yes. It's a known brand here and it makes several kinds of cheeses (the one of the imageis a semicured manchego). It's rather good.

En Cornellana mi familia siempre lo hizo utilizando íntegramente carne de cerdo, tocino, ajo, pimentón, orégano y sal. Una vez enbutidos iban siempre a la pequeña cámara de curado que hay en la casa del pueblo, se ahumaban unos dos días y comenzaba la curación. El tiempo puede variar según para qué ...

The closest thing, Ron, I could find would be a variation of the "pan de Cádiz". Got to say, unlike the biscuit, marzipan can't be worked out after cooked because it would crackle and break, unless it is a very lightly cooked one and the dessert being a small one. Being that case, the clos...

@gabkab

Anglosaxon folks call this dessert "swiss roll". It's exactly the same thing. The very samme recipe and all.

That was my first supposition, Art, and your answers lead me into the right track. It's not just chance. Thank you very much. In answer to Is inquiries: Yes, It's braid shape laced. In further addition, despite it's traditional to make it in the whole Asturian territory, and most specially during Ea...