It's the Joan Crawford Memorial Vegetarian Spanish Dinner
Tonight a friend is coming round and I'm cooking us a Spanish feast, yes complete with my veggie take on Spanish Sawsage.
First Course ============
Home-made vegetarian chorizo with cocktail onions on sticks
Manchengo cheese cubes with quince jelly topping
Served with a Special Reserve Amontilado aperitif.
Main Course =============
Yotam Ottolenghi's multi-vegetable paella & rocket
Served with Marques de Carano Reserva 2005
Lemon Meringue pie with fresh cream
Yeah, the dessert is kind of made-up on the Spanish side but everything else is going to be a lot of sodding around and I hate making desserts.
This thread is pointless, but hey ho. I paid my $18 and that is my right! Ha!
No rhubarb? Please, God... no rhubarb.
Joan, he won't show up unless you provide him with catfish nuggets deep fried in 20 year old corn oil and finish the meal with a cup of Sanka decaf.
In case there are any veggies who would like to make either of these things- here are the recipes.
I live in Spain. Hombre, that menu is about as Spanish as Princess Anne.
Why the fuck is OP pairing fresh cream with lemon meringue pie? Stupid.
I'd add 3 bottles of frozen vodka and some Pepsi.
Supplies for activities after vodka: pinking shears, white paper, and band-aids. Make free-hand doilies while exploring the meaning of "good" lighting.
If vegentarianism is so great and superior, why do vegetarians make MOCK meat dishes or foot items (vegetarian chorizo? tofurky?)
Is there much vegetarianism in Spain now? My relatives are there and in my time spent there, I have a hard time imagining it getting a strong foothold.
R9 because Spanish cuisine is one of the few where you really do have to go ersatz for an interesting dining experience.
It's been 17 years. At this point my vegetarianism is more habit than some sort of statement as you seem to think. I've never known anything else and I don't particularly want to, since I never thought meat was all that.
R8 so which church are we getting married in, anyway?
No mention of the table being decorated with red weirdos festively scattered on it?
I just took a look at the chorizo recipe. It looks quite good. Does it hold together well or have you made modifications to it?
R13 the chorizo works well but I'd use more chilli paste. And definitely use a food processor. Also add a little honey.
MANCHEGO, not Manchengo
AMONTILLADO, not Amontilado
Never a good thing to take a food writer's recipe and fail to link to their chosen web page (where there is one). The Ottolenghi recipe is from his column in The Guardian newspaper, not some tuppeny-ha'penny blogscrape.
AYB's ripe, musky foreskin is the real main course.
Incidentally, in what way is you taking a vegetarian chorizo recipe off a web site "your" take on Spanish sauage ?
"Your" take would involve you in doing some original and creative work, rather than cutting and pasting. Taking from the internet does not bestow ownership or any innovative impulse on the taker.
Anon you're hilarious, never stop being a pedantic bitch!
I'd go with flan for afters, ayb
R22, Angry Young Brit is an eternally 24 year old 2hot2bbelieved super model for Sears who lives in a London village with a sod roof, a heath, and colorfully dressed elves who prance about.
He can dislocate his jaw to hold two cue balls in his mouth at once!
In his spare time he fights crime - crimes against fashion and crimes against The Dance.
R23/R24 you're nuts but I still love you.
And how amusing you used my pre-2008 moniker. I have been ayb since then. It now stands for anything you believe, if you really want to know OR just ayb as in honest.
Do you swallow, ayb, can vegetarians swallow and still consider themselves to be vegetarians?
YES LORD!!! This thread is why I LOVE MY GAY PEEPS!!!
Love it... seriously... thanks... the dolls are starting to wear off now...
Adonde esta el plato de paella?
Y esas tapas dan pena.
But please don't link to it....
OP, in America we have a vegetarian product called "soyrizo", available from different brands (including Trader Joe's). It's like the softer Mexican variety of chorizo rather than the firmer Spanish kind -- the flavor is identical to the real thing & it's wonderful with scrambled eggs or potatoes.
But it's not firm enough to slice into little coins & fry crisp to garnish soup, as in the excellent recipe at the link. Do you think your version would work for that?
Yes R29 I think it would. It makes quite a firm sawsage- oooerr matron!
Manchego is divine. The quince jelly really made it pop. My guest and I liked it so much we later had an after-dinner snackerama of cheese and crackers. Had to be done, really.
r29 I LOVE that stuff. Make a big omelet once a week: red peppers; onions; garlicky steamed cauliflower; sometimes leftover spaghetti;shredded cheddar or Swiss .It's great fresh, and leftovers makes tasty lunches, tucked into a split pita.
What is it about R30 's post that makes you instantly dislike the writer?
Go eat your wierdo, Spanish sawsage