Foods of the World Forum Homepage
Forum Home Forum Home > Europe > France
  New Posts New Posts RSS Feed - JULY 4th, 6th & 25th CONTEST
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

JULY 4th, 6th & 25th CONTEST

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: JULY 4th, 6th & 25th CONTEST
    Posted: 06 June 2013 at 11:23
I would like to propose, a CONTEST for those interested, in the following:
 
1) THE BEST BBQ - JULY 4th
 
2) THE BEST OXTAIL - JULY 6th
 
3) THE BEST SHELLFISH / FISH DISH / BABY OCTOPUS - JULY 25th
 
 
PLEASE NOTE: 
 
A) you can submit photos in all 3 categories or just one
 
B) since, several of us, DO NOT HAVE A BBQ, or are able to obtain OXTAIL, there are SUBS PERMITTED
 
*** FOR THE 4th: STEAK PREPARED ON STOVE TOP GRILL OR BROILER ... ROAST BEEF AND ITS VARIETY OF CUTS, FILET MIGNON, BURGERS, HOT DOGS, ROAST ------ WHAT YOU LOVE TO EAT ... PORCHETTA, PERÑIL ETCETRA ... FOR 4th JULY ...
 
*** FOR THE 6th:  MUST BE BEEF STEW / OXTAIL / SKEWERS OF BEEF ETCETRA ... IN SIMILAR SAUCE TO ACCOMPANY AS OXTAIL ...
 
C) FOR THOSE WHO WISH TO PARTICIPATE IN THE JULY 25th CONTEST; GALICIANS DO NOT PREPARE SHELLFISH PAELLA FOR THIS FESTIVE PATRON SAINT´s DAY ...  GALICIANS PREPARE THEIR SHELLFISH AND FISH AS A MAIN COURSE ... EMPLOYING " SMOKED SWEET PAPRIKA " AND / OR EATING THEIR FRESHEST POSSIBLE FISH OR SHELLFISH SIMPLY PREPARED ON HALF SHELLS, AND / OR BAKED IN OVEN, OR ON OPEN FIRE ...
 
LOOK FORWARD TO ALL THE PARTICIPATION,
KINDEST, MARGI.
 
HAVE LOVELY WEEKEND. 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Sponsored Links


Back to Top
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910
Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 17 June 2013 at 04:09
Hi Margi good idea 
I am in.just back from Italy and ready to cook.
Ahron
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 11:06
This sounds like a pretty good idea ~ my resources are very limited right now, so i may not be able to participate, but i would be interested in seeing what gets turned in, for sure, and will try to do a couple of these.
 
One place where i might be in luck is oxtails (rabos de toro) - my parents recently had a steer slaughtered, and i asked them to be sure to save this cut for me!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 12:25
Tas. Nice to see u on Fotw ... Oxtail / Beef tail / Beef Stew ... Great. The 25th is Fish ... 4th Bbq / steak And or Oven roast.    Who won the Paella contest ???   
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 12:27
Ahron. Super. I would love to hear all about ur trip too.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2013 at 02:25
Yussss!
Ox Tail! Tongue
I am in.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2013 at 06:51
Effigy,
 
Great ! Look forward to your pictorial of photos ...
 
Have lovely week,
Margaux Cintrano.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 July 2013 at 13:08
I should be in for the barbecue, and will be in for the oxtail as well; my goal is to try this Navarran recipe:
 
 
The seafood? I will try. I am thinking possibly merluza o bacalao a la Gallega; here are a couple of threads on the subject:
 
 
 
If I make this, I am thinking that it might go well with my vinho verde that I recently purchased:
 
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 01 July 2013 at 14:24
Oxtail - luckily I have one in the freezer. The one I had in mind only got to the butcher's hook yesterday. The whole carcass needs to hang for a week - so I won't be using any of it for July 6th.
And now I know what I will do with it... a bit of Kiwi/Asian fusion.
Star anise is visually interesting AND yummy - pity my wagger is so small... oh well small casserole pot. Wink Photo #1 is done, #2 tomorrow - that will be the 3rd of July,  then I have 2 days to make this and 1 to serve and photograph. (Don't panic its cold here right now (no insects on the wing) and I am very clean, there is no chance it can spoil)
All my best cookery is S L O W 

Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2013 at 20:47
Part one of my July 6 entry is over in the Australia and New Zealand section.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2013 at 22:58
Thank you Ann. I am going to Australia / N.Z. Section now. In Spain cinammon is commonly employed in Oxtail. Interesting taste profile with Anise. I use a very traditional Navarran or Andalusian recipe. Thanks again.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2013 at 09:38
Looks great, Ann!
 
Things are right on track for my Navarran oxtail project - I have all the ingredients necessary now, and am really looking forward to making it.
 
As for the 4th, we did not barbecue, grill or do any other cooking for the holiday ~ instead, we took a drive to the nice, little historic town of Fort Benton:
 
 
 
- more on that, later, when i get a few photos organised ~
 
Enjoy the weekend, everyone!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2013 at 13:43
TAS,

HOPE U HAD A LOVELY DAY IN FORT BENTON ...

HAPPY 4th.

M.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 02:34
Grrrr
Technical and family issues - I do have a photo of the dinner plated, but I have to find the data cable for the camera I used; my husband's unloved and under-utilised 'point and shoot' from 5 years ago.
I stupidly left my Nikon attached to the PC in the 'on' mode overnight Unhappy.

Today (the 6th) was a day of rugby (my son play's college 1stXV) and my husband following our local Premier team. Vehicle logistics meant that just as I was about to dish up I had to go and collect my husband from the after game social! My beautiful meal had to spend an hour under foil!

Slow braised oxtail was a great choice under the circumstances but the vegetables fared less well.
However... they both LOVED the meat! 
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 02:38
And on another note
I couldn't help thinking as I drove along country roads this evening...
How very wonderful that all around the world - pots of oxtail are simultaneously cooking Cool
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6081
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2013 at 05:51
TAS & ANN,

Firstly, my gorgeous rabo de toro meat, is slowly simmering in crock, clay mud earthenware; on stove, partially covered ( cazuela 30 years old )... shall be ready for 15.00 hours, SPANISH MEDITERRANEAN LUNCH HOUR ... Its perfume is remarkable !! Have taken tons of photos ... The Vet also has taken numerous photos too ...

So, by tomorrow we shall have uploaded our Authentic Navarran Hemmingway Pamplona RABO DE TORO DE SAN FERMIN lunch ...

We decided to serve a simple salad, as it is quite dry and hot here; and FRESH MALAGUEÑOS BOQUERONES, right off boat; FRESH ANCHOVIES, prepared in ANDALUSIAN TRADITION; DUSTED IN BASQUE FLOUR & EGG & FRIED IN SPANISH EVOO FROM ANDALUSIA ...

MARINATED IN SHERRY; 15 MINUTES; THE FRESH ANCHOVIES ARE TO OPEN THE PALATE & TYPICAL OF THIS MEAL FOR A STARTER ...

PHOTOS TOO ...

HASTA LUEGO ... HAVE TO GO BACK TO THE KITCHEN ...

UNTIL LATER;
Margi.

www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.