Comments on: Review of Anthony Bourdain Decoding Ferran Adria

By: Iberico dreams… | Spotlight Toronto : Musings

Iberico dreams… | Spotlight Toronto : Musings — Sat, 17 Jan 2009 20:55:50 +0000

[...] probably started the north American craze — watch the first 10 minutes of the video), and bloggers have drooled over it for years. Here’s a nice background story on the product to get you caught [...]

By: Conor O'Neill

Conor O'Neill — Sat, 06 Sep 2008 14:24:09 +0000

Hi Saki,

I think this might be the place:

http://chezpim.typepad.com/blogs/2007/06/rias_de_galicia.html

By: saki bergh

saki bergh — Sat, 06 Sep 2008 13:06:37 +0000

love the review. fascinating program. i am going to barcelona soon, does anyone know what Ferran Adria’s favorite restuarant is, the little fish shop?

By: Owen

Owen — Sun, 28 Oct 2007 13:14:43 +0000

Ok thanks for all your help

By: conor

conor — Sun, 28 Oct 2007 13:09:30 +0000

It looks like that model is often sold with multi-region enabled. If not, then the instructions here should help:

http://www.videohelp.com/dvdhacks/pioneer-dv-373/4508

At your own risk!

By: Owen

Owen — Sun, 28 Oct 2007 12:56:35 +0000

My exact model is a Pioneer dvd player model DV-373-S

By: conor

conor — Sun, 28 Oct 2007 12:41:45 +0000

It is also available from Amazon.co.uk here: http://tinyurl.com/3yt4u6 so I would expect it to be Region 2.

Even if it is not, most DVD players in Europe can be made multi-region with a few key presses on the remote. What is your exact model?

By: Owen

Owen — Sun, 28 Oct 2007 12:10:08 +0000

Hi, thanks for the info.
I am interested to buy this dvd, but cannot find any info. regarding the region it needs to be watch.i.e if iit is compatable to EU region 2. Can anyone who saw the dvd answers my question please, thanks

By: conor

conor — Sun, 30 Sep 2007 10:31:15 +0000

Normally I’d treat that as spam (the comment, not the ham ) but it looks like an interesting site.

By: Jose

Jose — Sat, 29 Sep 2007 21:22:07 +0000

For more information watch the forum of Spanishtaste

By: Jose

Jose — Sat, 29 Sep 2007 21:19:29 +0000

Yes, thanks for all this information!

By: Marie

Marie — Wed, 06 Jun 2007 07:22:00 +0000

I think that place is heaven, the show itself was cloud nine. I watched it yesterday, my stomach kept on rambling.

How bout the cotton candy like fish which Bourdain described as creepy? Haha, I’d like to try that.

By: conor

conor — Sun, 13 May 2007 08:58:38 +0000

Thanks for that great advice Jose Maria.

I moved some jamon curado out of the fridge recently as I thought that the fridge was drying it out too much but then I did run into the problem of the fat being too soft.

We always cut by hand using super-sharp knives!

By: Jose Maria

Jose Maria — Fri, 11 May 2007 07:48:36 +0000

Regarding conor’s comment on where to keep spanish serrano ham of the “iberico de bellota” kind (top quality):
- If the ham is a bone-in piece, you would keep it out of the fridge, at room temperature, standing on a ham holder. (Of course, anyway it wouldn’t fit in a regular fridge!!) You would not remove the outer layers of skin and fat.
- If it is a boneless full piece, it is most likely that you will be slicing it by means of some kind of slicing machine. You should keep it in the fridge, packed in kitchen paper. The thing with iberico de bellota is that its fat melts at pretty low temperature, so if you leave it at room temperature the slicing is going to be quite messy. Just cut the slices while it is still cold, and let them rest for a few minutes at room temperature before eating.
- If what you have are pre-sliced vacuum packs, just keep them in the fridge. Open the pack and leave at room temperature for about 1 hour before eating.
BTW bear in mind that to fully enjoy one of these hams, one should cut it by hand. Doing otherwise is like drinking the finest wine in a plastic glass.
More information on how to cut and eat iberico ham:
Iberico serrano ham slicing, serving and storage

By: conor

conor — Sun, 29 Apr 2007 16:16:33 +0000

Ye shouldn’t have told me that, now I’ll be forced to order it.

By: John

John — Sun, 29 Apr 2007 16:13:39 +0000

Bourdain’s write-up of his visit to El Bulli is one of the articles in the bound collection “The Nasty Bits”.

By: conor

conor — Fri, 27 Apr 2007 16:43:23 +0000

One thing I realised watching it, which I should have known already, was to keep the jamon curado out of the fridge. It dries up and the fat gets hard.

I took it out yesterday and leep it wrapped in the kitchen. Now every time I go through the kitchen, “special ham”, the evil harlot, beckons.

Ah dammit, I’ll be back in a sec, I have the smell in my nostrils.

By: irishflirtysomething

irishflirtysomething — Fri, 27 Apr 2007 13:12:34 +0000

note to self, never read your blog until AFTER I have eaten. Am off to eat fridge.

By: conor

conor — Thu, 26 Apr 2007 15:33:21 +0000

It must have been popular as you can get the DVD on Amazon. I’m tempted as I’m guessing there is more stuff on the DVD.

I forgot to mention that at the end they went to Ferran Adria’s favourite restaurant. A tiny local fish place with single owner/cook who does everything on a big grill plate and let’s the fish speak for itself. Looked like a chipper but the fish looked fantastic.

By: Deborah

Deborah — Thu, 26 Apr 2007 14:40:39 +0000

I can’t believe I missed that! Sounds amazing… we’re big Bourdain fans in this house! Gordon Ramsay was there in a different show a few weeks ago, but it seemed to focus more on Ramsay and his antics than the cooking which was a shame.