This text belongs to the 'Comer' newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
Is it true, as has been said so many times, that freshly picked mushrooms lose flavor if we wash them under the tap to remove the dirt they usually carry? Is it better to remove the remains of dirt in the forest and at home not to touch them before cooking? Hada Macià has asked a series of experts to resolve the eternal question that many fans ask themselves every autumn.
In this report we will find the answers, which go in different directions. In any case, as to whether this action has an organoleptic effect, everything seems to indicate that it does not if we soak them carefully and dry them well. Even the expert Llorenç Petràs, who has run a stall in La Boqueria for more than half a century, assures that he prefers to remove dirt under the tap, rather than end up chewing dirt.
- The coffee in the restaurant. When we place it in the restaurant environment, coffee is synonymous with after-meal. Regardless of whether or not it has the expected quality, more and more hoteliers are considering removing their coffee makers to avoid extending customer service hours. Rosa Molinero tells us about it in this report.
- A woman called a horse. Dorothy M. Johnson is part of the sentimental and cinematographic memory of the majority of those who even believe they do not know her. Domingo Marchena writes about her in another of the succulent episodes of En la ink de ella, to discover who this character was behind the most popular works of Western literature.
- Wines on the banks of the Duero. The sommelier María José Huertas reviews the Duero riverbed to make a very personal selection of seven wines that she, she assures, should not be missed. They are wines that will accompany autumn dishes very well with dry and fruity whites and interesting Tempranillo reds.
- Cuzeo. In the same province where the cuisines of Lera or El Ermitaño triumph, chef Adrián Asensio runs the Zamorano restaurant Cuzeo. There he proposes his own cuisine attached to the territory that surrounds him, which Jorge Guitián describes and analyzes in this article.
-Pasta with pumpkin and curry sauce. We know that pasta is very versatile and allows us to cook it in a thousand ways without getting tired. And one of the options in the times we find ourselves in is to do it with a tasty pumpkin sauce and a red curry, as Ana Casanova suggests here.
