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From Serious Eats

I Want This: Ensaimadas

ew, ensaimadas. seriously overrated, beleive me. nothing like a croissant, at all. they´re dry and your only chance of finding a mildly good one is to eat it very very fresh, in Mallorca.

lobstersquad at 2:56AM on 08/24/09

From Serious Eats

Blogwatch: Gazpacho

I´m a big fan of Ree´s, but that ain´t gazpacho, nor anything remotely resembling it, you know. In Spain gazpacho is blended, and every grandmother accross the land would die rather than include zucchini and celery. Where on earth did that idea spring from? Here´s a true version

http://lobstersquad.blogspot.com/2007/06/gazpacho-1012-basic-recipe.html

lobstersquad at 6:59AM on 06/18/09

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Recent Comments | Response to Comments

From Serious Eats

I Want This: Ensaimadas

ew, ensaimadas. seriously overrated, beleive me. nothing like a croissant, at all. they´re dry and your only chance of finding a mildly good one is to eat it very very fresh, in Mallorca.

lobstersquad at 2:56AM on 08/24/09

From Serious Eats

Blogwatch: Gazpacho

I´m a big fan of Ree´s, but that ain´t gazpacho, nor anything remotely resembling it, you know. In Spain gazpacho is blended, and every grandmother accross the land would die rather than include zucchini and celery. Where on earth did that idea spring from? Here´s a true version

http://lobstersquad.blogspot.com/2007/06/gazpacho-1012-basic-recipe.html

lobstersquad at 6:59AM on 06/18/09

From Serious Eats

I Want This: Ensaimadas

The best ones in Mallorca are dusted with powdered sugar and filled with cabell d'angel (angel's hair), a sweet jammy like confection made from pumpkin. Delicious!

sulin at 5:16PM on 08/30/09

From Serious Eats

I Want This: Ensaimadas

Although it may be difficult to find Mallorcan ensaimada in NYC (if not impossible), you can find Filipino ensaimada at the better Filipino bakeries in Queens. Krystal's may be your best bet.

JungMan at 10:54AM on 08/25/09

From Serious Eats

Blogwatch: Gazpacho

My understanding of "traditional" gazpacho is that tomato, bell pepper, and onion are essential, everything else varies by taste and what you have on hand (though I was taught not to put in leafy greens unless I wanted gray soup), and proportions/texture/liquidness are also extremely flexible.

I've got a blender-full chilling in my fridge right now. Yum! I may have to try that avocado garnish.

benbenberi at 5:34PM on 06/21/09

From Serious Eats

Blogwatch: Gazpacho

I would agree that this isn't traditional gazpacho. I'm no expert, but I did live in Spain for 6 months and I ate my fair share of gazpacho while there. I think it's also safe to say that no momma or grandma in the whole of Spain makes it the same way either. Just because it's not traditional doesn't mean it can't be tasty!

tressa eaton at 8:18AM on 06/18/09

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