[Carnyx]

Originally Posted by Mynydd

The "fabada" is Asturian, not Galician. There is a sea variation called "fabes con almejas" (with clams).

Gallicians, Asturians... Ok if you want Professor. Sea version, yum it seems great!

In Spain you find many different types of "cassoulettes" depending on the territory, and variations within territories. Most often the name for it is "cocido", but also "olla", "puchero", "escudella", etc..
Each region has it adapted to the local ingredients.

So what?... North African eat tomatoes as european meds. Does it make them Spanish or Italian? I don't think so. Occitans and you eat the same things, good, you get at least one thing in comon. :p

As for the "boullabaise", try the "suquet de peix" in Catalunya or Valencia.

Some Fish soup too? Hmm, your "suquet" must be some "Bouillinade" (a fish soup from Languedoc very similar to "boullabaise").

In Galicia they have something similar to the crepe Breton, but I can't remember its name now.

But do you know breton "Galettes" made with flour of Sarasin (named by its colour)?

Wild boar is French? First news.

Since wild boar was the symbol of our mighty Gallic ancestors (French cock came latter), I consider it french. Yes, I consider "pâté" and such dishes made with wild boar french : "carré de sanglier (wild boar) des Ardennes". Sounds pretty french. Maybe it is cooked in Spain or somewhere else, I don't know.

Btw, your "jamon serano" is quite good for a spanish ham. I appreciate your poultry too : "Pollo".

You snails are big and shabby, most times cooked with just butter. The best snails are small ones, tastier, cooked in nice sauces as we do here. In Valencia we differentiate among a variety of snails, and cook them accordingly.

Sure, and yours go faster than ours... Amigo, it is not just "butter", but "butter with parsley and garlic" please.

"Paella" is actually the name for fry-pan which has generalized to mean one of the varieties of rice cooked in it. In Valencia there are many different recipes for rice in paella which is always a "dry" rice, but also many in "casserole" which can be "caldoso" (brothy) or "meloso" (between dry and brothy).

Hey, cuisine and culture. Good! But I knew it. I'm french, not american. I was in Valencia a few months ago (Paella has its origin there, right?) but my mother's paella is better. For the name : It happens that Paella is just the name by which we call... "Paella". Not my fault. Life is life.

In the end, my dear Duchemin, France's cuisine is somehow a dellusion, a mirage. Its success is due to what has been taken from the Occitan cuisine and made pass as "French".

Also, it is known that during the Napoleonic invasion many of the cookbooks from Spanish monasteries were stolen by the French, and later published in Paris as French. There was one wife of a French marshall who did not even bother with modifying the ingredients to adapt them, and published them as her own recipes.

Ahh.. la France..

Wow, we stole spanish cuisine books!!! I feel guilty. What a drama! Didn't you spanish mistake us with Brits by chance?
You're a very funny guy Mynydd, even cuisine has a political purpose for you. "I want my recipe back".

About spanish cuisine, you should have a quick look to french comic "Asterix in Hispania" (Astérix en Hispanie). There are passages about how spanish olive oil cuisine would is too rich.



PS : I didn't talk about "Ratatouille" but I like it too.