Comments on: Hake “Juan Mari Arzak”: The Dish That Inspired a Revolution http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/ Musings on Starters, Mains, Desserts and Second-Helpings... Thu, 09 Feb 2012 13:04:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jonny & Amy http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-148363 Jonny & Amy Sun, 01 Jan 2012 04:57:28 +0000 http://www.weareneverfull.com/?p=1291#comment-148363 @Deb: Thanks so much for your kind comments. We're delighted that you're reading our blog (and even better that you're up to date). Thanks for the link to the cod book. I have read a book about the "cod wars" previously about the fights between Britain, Iceland and Norway over the North Atlantic fisheries, which was fascinating insight into the way that European populations fed themselves and how important those fisheries were to them. i'll definitely check out this book though. @Deb: Thanks so much for your kind comments. We’re delighted that you’re reading our blog (and even better that you’re up to date). Thanks for the link to the cod book. I have read a book about the “cod wars” previously about the fights between Britain, Iceland and Norway over the North Atlantic fisheries, which was fascinating insight into the way that European populations fed themselves and how important those fisheries were to them. i’ll definitely check out this book though.

]]> By: Deb Lang http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-147987 Deb Lang Sat, 31 Dec 2011 20:41:20 +0000 http://www.weareneverfull.com/?p=1291#comment-147987 http://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010/ref=sr_1_1?s=books&ie=UTF8&qid=1325363643&sr=1-1 Well I'm almost caught up to your real-time blogs--but I'm loving these old ones--all new to me, of course!! This is a great book re: Basque folks and history of COD---just finished reading it and have loaned it to several people---who knew?? COD freaks are out there!! Thanks so much for your inspired writing-- http://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010/ref=sr_1_1?s=books&ie=UTF8&qid=1325363643&sr=1-1

Well I’m almost caught up to your real-time blogs–but I’m loving these old ones–all new to me, of course!! This is a great book re: Basque folks and history of COD—just finished reading it and have loaned it to several people—who knew?? COD freaks are out there!! Thanks so much for your inspired writing–

]]> By: Marmitako « cookblog http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-34999 Marmitako « cookblog Sun, 26 Sep 2010 02:56:45 +0000 http://www.weareneverfull.com/?p=1291#comment-34999 [...] battering the refresh button on this page you could do worse than to read Jonny’s excellent post about hake in green sauce, another Basque standard. Seafood, Technique « Not [...] [...] battering the refresh button on this page you could do worse than to read Jonny’s excellent post about hake in green sauce, another Basque standard. Seafood, Technique « Not [...]

]]> By: zenchef http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-27788 zenchef Wed, 10 Mar 2010 03:43:14 +0000 http://www.weareneverfull.com/?p=1291#comment-27788 This is one of my favorite dish ever. Thank you for paying such a great homage. Beautiful! Arzak was my dad's favorite restaurant when i was growing up in the Basque region. Unfortunately i was a bit too young so he would rather go eat there with his business buddies. Damn it! I had some great versions of this dish, though. And yours looks just as good. I think it's time i make it for myself. This is one of my favorite dish ever. Thank you for paying such a great homage. Beautiful! Arzak was my dad’s favorite restaurant when i was growing up in the Basque region. Unfortunately i was a bit too young so he would rather go eat there with his business buddies. Damn it! I had some great versions of this dish, though. And yours looks just as good. I think it’s time i make it for myself.

]]> By: admin http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-27626 admin Fri, 05 Mar 2010 19:48:13 +0000 http://www.weareneverfull.com/?p=1291#comment-27626 @Pilar - entiendo su punto de vista perfectamente y su ingles esta muy bien - mucho mejor que mi castillano! Es interessante que Jose Andres tenia una programa en Espana - yo no sabia eso! Convengo con usted a cerca de el trabajo de Jamie Oliver por la cucina inglesa. Pienso que el unico problemo con el (Oliver) esta que su personalidad ha llegado desmasiado grande - mas grande que el punto de su trabajo - una vergüenza. Gracias por su visita a nuestra blog! Hasta pronto. @Pilar – entiendo su punto de vista perfectamente y su ingles esta muy bien – mucho mejor que mi castillano! Es interessante que Jose Andres tenia una programa en Espana – yo no sabia eso! Convengo con usted a cerca de el trabajo de Jamie Oliver por la cucina inglesa. Pienso que el unico problemo con el (Oliver) esta que su personalidad ha llegado desmasiado grande – mas grande que el punto de su trabajo – una vergüenza.
Gracias por su visita a nuestra blog! Hasta pronto.

]]> By: Pilar http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-27624 Pilar Fri, 05 Mar 2010 19:29:36 +0000 http://www.weareneverfull.com/?p=1291#comment-27624 Thank you for your response. I do know José Andrés, in fact he had a TV show in Spain some years ago. I also have one of his cookbooks. I know he is really working to make spanish food more popular in some other countries. I have seen some of Jamie Oliver's shows and I think that he also has done good for British food overseas. Forgive my english but I don't practise very often, but I think you will understand my point of view. Regards Thank you for your response. I do know José Andrés, in fact he had a TV show in Spain some years ago. I also have one of his cookbooks. I know he is really working to make spanish food more popular in some other countries.
I have seen some of Jamie Oliver’s shows and I think that he also has done good for British food overseas.
Forgive my english but I don’t practise very often, but I think you will understand my point of view.
Regards

]]> By: admin http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-27614 admin Fri, 05 Mar 2010 15:02:13 +0000 http://www.weareneverfull.com/?p=1291#comment-27614 Pilar - we absolutely agree with you, and the point I was trying to make is that regional cooking - in this case Basque - has not only contributed to turning Spanish cuisine into one of the most advanced, but has also helped to popularize it internationally. As you say, unfortunately, paella and tortilla española have, as has "tapas", been used and abused by charlatans trying to cash-in on this popularity, which has done much to erode the increased understanding of Spain's regional cuisine. It's a shame because "national" dishes of this kind should be a gateway to the more unique foods of Spain, indeed, for my part, a friendship with the Castillian owner of a tapas bar in London that I used to eat at twice a month, introduced me to Spanish food, but it was only when he told me that if i wanted to eat real Spanish food instead of the popularized stuff on his menu, I would have to visit the hinterlands of Iberia, that I started to get it. I then had one of my most important culinary "revelations" in Galicia - eating seafood in Vigo, Santiago and A Coruña - as well as working my way across 'green Spain' eating amazing cheeses, bean dishes and fantastic cakes in Asturias and Cantabria. You probably don't know his name since compared to the real greats he studied under he is comparatively little know in Spain, or if you do, you won't have seen his show, but I should credit Jose Andres with making a serious attempt to shed light on regional Spanish food in his show on US public TV "Made in Spain". He visits most regions of the country and focuses on the best local foods and dishes. I sympathize with you though, as being English, it always saddens me that the reputation of English food is such that nobody gets past the five pub grub dishes they are used to, fixating on the terrifying "kidney pie", which for some reason is always thought of minus its steak component. Nonetheless, important regional foods, cheeses, beers, ciders, pies, cakes and some first-class seafood and meats are entirely overlooked either because of ignorance or because few people care to look beyond the familiar few things they know. Perhaps, we need a US equivalent of Jose Andres for British food? Pilar – we absolutely agree with you, and the point I was trying to make is that regional cooking – in this case Basque – has not only contributed to turning Spanish cuisine into one of the most advanced, but has also helped to popularize it internationally. As you say, unfortunately, paella and tortilla española have, as has “tapas”, been used and abused by charlatans trying to cash-in on this popularity, which has done much to erode the increased understanding of Spain’s regional cuisine. It’s a shame because “national” dishes of this kind should be a gateway to the more unique foods of Spain, indeed, for my part, a friendship with the Castillian owner of a tapas bar in London that I used to eat at twice a month, introduced me to Spanish food, but it was only when he told me that if i wanted to eat real Spanish food instead of the popularized stuff on his menu, I would have to visit the hinterlands of Iberia, that I started to get it. I then had one of my most important culinary “revelations” in Galicia – eating seafood in Vigo, Santiago and A Coruña – as well as working my way across ‘green Spain’ eating amazing cheeses, bean dishes and fantastic cakes in Asturias and Cantabria.
You probably don’t know his name since compared to the real greats he studied under he is comparatively little know in Spain, or if you do, you won’t have seen his show, but I should credit Jose Andres with making a serious attempt to shed light on regional Spanish food in his show on US public TV “Made in Spain”. He visits most regions of the country and focuses on the best local foods and dishes. I sympathize with you though, as being English, it always saddens me that the reputation of English food is such that nobody gets past the five pub grub dishes they are used to, fixating on the terrifying “kidney pie”, which for some reason is always thought of minus its steak component. Nonetheless, important regional foods, cheeses, beers, ciders, pies, cakes and some first-class seafood and meats are entirely overlooked either because of ignorance or because few people care to look beyond the familiar few things they know. Perhaps, we need a US equivalent of Jose Andres for British food?

]]> By: Pilar http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-27611 Pilar Fri, 05 Mar 2010 12:24:46 +0000 http://www.weareneverfull.com/?p=1291#comment-27611 Great post indeed!! There is something that I'd like to say. Spain is now one of the most important reference in European cooking, but our food is more than "tortilla española" or "paella" which are known worldwide. There are 17 self-governing regions where you can have really fabulous dishes. Where I live, for example, in Galicia (northwestern part of Spain) we have the best fish and seafood of all the country, but have you ever heard about it? regards Great post indeed!! There is something that I’d like to say. Spain is now one of the most important reference in European cooking, but our food is more than “tortilla española” or “paella” which are known worldwide. There are 17 self-governing regions where you can have really fabulous dishes. Where I live, for example, in Galicia (northwestern part of Spain) we have the best fish and seafood of all the country, but have you ever heard about it?
regards

]]> By: Joan Nova http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-26828 Joan Nova Sat, 13 Feb 2010 01:42:36 +0000 http://www.weareneverfull.com/?p=1291#comment-26828 I'm a little late to the party here but I saved this post to read when I could do so without distraction. I was fascinated with your reference to the Franco regime because he was the cause of my maternal grandparents leaving Spain and settling in the U.S. While I've been to Spain quite a few times, I've never been to the Basque country. I know...what a bad foodie am I! This is a lovely dish and I'm fascinated that it's only 2 tbs of olive oil and 2 of parsley. It looks so silky and green. Muy bien hecho, muchachos! I’m a little late to the party here but I saved this post to read when I could do so without distraction. I was fascinated with your reference to the Franco regime because he was the cause of my maternal grandparents leaving Spain and settling in the U.S. While I’ve been to Spain quite a few times, I’ve never been to the Basque country. I know…what a bad foodie am I! This is a lovely dish and I’m fascinated that it’s only 2 tbs of olive oil and 2 of parsley. It looks so silky and green. Muy bien hecho, muchachos!

]]> By: admin http://www.weareneverfull.com/hake-juan-mari-arzak-the-dish-that-began-a-revolution/comment-page-1/#comment-26818 admin Fri, 12 Feb 2010 19:54:12 +0000 http://www.weareneverfull.com/?p=1291#comment-26818 Lo - it was núñez de prado - andalucian olive oil from Baena. expensive but fruity and nutty and about the best I've ever tasted. http://www.deandeluca.com/pantry/olive-oil/nuez-de-prado-extra-virgin-olive-oil.aspx Lo – it was núñez de prado – andalucian olive oil from Baena. expensive but fruity and nutty and about the best I’ve ever tasted.
http://www.deandeluca.com/pantry/olive-oil/nuez-de-prado-extra-virgin-olive-oil.aspx

]]>