Tag: España

Basa/Pangas

Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwelling fish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides.
Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years.
In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.

Many are snatching up the fish at supermarkets as they are very cheap. The
fish looks good but read the article and you will be shocked. This product is
from Vietnam.

Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler,
White Catfish, Gray Sole )

Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or
whatever they’re calling it, has only been recently introduced to the French
market. However, in a very short amount of time, it has grown in popularity
in France. They are very, very affordable (cheap), are sold in filets with no
bones and they have a neutral flavor and texture; many would compare it to
cod and sole, only much cheaper. But as tasty as some people may find it,
there’s, in fact, something hugely unsavory about it. I hope the information
provided here will serve as very important information for you and your future
choices. Here’s why it is better left in the shops and not on your dinner
plates:

1. BASAS or Pangas are teeming with high levels of poisons and bacteria.
(industrial effluents, arsenic, and toxic and hazardous by-products of the
growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its
metabolites (DDTs), metal contaminants, chlordane-related compounds
(CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene
(HCB) ).

The reason is that the Mekong River is one of the most polluted rivers on the
planet and this is where basa/pangas are farmed and industries along the
river dump chemicals and industrial waste directly into it. Avoid eating them
because they contain high amounts of contamination. Regardless of Reports
and recommendations against selling them, supermarkets still sell them,
knowing full well that they are contaminated.

2. They freeze Basa/Pangas in contaminated river water.

3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes
from Peru ( more on that below ), their hormones ( which are injected into
the female Pangas ) come from China . ( More about that below ) and finally,
they are transported from Vietnam to other countries

4. There’s nothing natural about Basa/Pangas – They’re fed dead fish
remnants and bones, dried and ground into a flour (from South America),
manioc ( cassava ) and residue from soy and grains. This kind of nourishment
doesn’t even remotely resemble what they eat in nature. But what it does
resemble is the method of feeding mad cows ( cows were fed cows,
remember? ). What they feed basa/pangas is completely unregulated so
there are most likely other dangerous substances and hormones thrown into
the mix. The basa/pangas grow 4 times faster than in nature, so it makes
you wonder what exactly is in their food? Your guess is as good as mine.

5. Basa/Pangas are injected with Hormones Derived from Urine. They inject
female Basa/Pangas with hormones made from the dehydrated urine of
pregnant women, the female Pangas grow much quicker and produce eggs
faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ).
Essentially, they’re injecting fish with hormones ( they come all of the way
from a pharmaceutical company in China ) to speed up the process of growth
and reproduction. That isn’t good. And also consider the rest of the reasons
to NOT eat BASA.

6. You get what you pay for – and then some. Don’t be lured in by insanely
cheap price of Basa/Pangas. Is it worth risking your health and the health of
your family?

7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food
conglomerates that don’t care about the health and well-being of human
beings. They are only concerned about selling as many basa/pangas as
possible to unsuspecting consumers. These corporations only care about
making more money at whatever cost to the public..

8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting,
diarrhea and effects from severe food poisoning, congratulations, you have
an iron stomach! But you’re still ingesting POISON not “Poisson”.

Final important note: Because of the prodigious amount of availability of
Basa/Pangas, be warned that they will certainly find their way into other
foods like imitation crab sticks, fish sticks, fish terrines, and probably in some
pet food too. Just check the Ingredient List to see if Basa is one of the
ingredients. Good Luck.

You have been warned !!!

Why are we allowing this product to be imported? 

Shepherd Pie

Ingredients:

The Filling:

Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Salt
Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Salt
Pepper
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)

Prep Work:

Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

Continue reading “Shepherd Pie”

VICHYSSOISE

Más en http://elcocinerofiel.com/
Ingredientes:
1 cebolla, 3 puerros,
1 patata, ½ litro de leche,
50 ml de nata, 1 cucharada de mantequilla,
aceite de oliva virgen extra,
pimienta y sal.

Vichyssoise (play /ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.

The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it “an American invention”,[2] whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”.[3]
Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.[4] In 1950, Diat told New Yorker magazine:

In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.[5]

The same article explains that the soup was first titled crème vichyssoise glacée – then, after the restaurant’s menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).[6]

Custard

Ingredients:

1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml OR you could use sour cream mixed with a little milk to thin it just a little bit
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt

NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven

Easy instructions on how to make classic creme brulee from the Culinary Institute of America

Basa/Pangas

El panga (Basa), es un nuevo pescado asiático que encontramos en las cadenas de supermercados, sobre todo en forma de filetes, a precio muy barato. El panga es un pescado de piscicultura intensiva / industrial en Vietnam , más exactamente en el delta del río Mekong y está invadiendo el mercado debido a su precio.

PARECE UN FILETE HERMOSO, GORDITO Y MUY ECONOMICO.

Esto es lo que hay que saber sobre el panga:

El río Mekong es uno de los ríos con mayor contaminación del planeta. Los pangas están infectados con elevados niveles de venenos y bacterias (arsénico de los residuos industriales, tóxicos y peligrosos subproductos, del creciente sector industrial), metales contaminantes, fenoles policlorados (PCB) o DDT y sus (DDTs), clorato, compuestos relacionados (CHLs), hexaclorociloxano, isómeros (HCHs) y hexaclorobenceno (HCB). No hay nada natural en los pangas.

Son alimentados con peces muertos, restos de huesos y con una harina de América del sur, la mandioca y residuos de soya y grano.

Obviamente, este tipo de alimentación no saludable no tiene nada que ver con la alimentación en un ambiente natural.

Es lo más parecido a la alimentación de las vacas locas (vacas, que fueron alimentadas con residuos de vacas, ¿se acuerdan?).

La alimentación de los pangas está completamente fuera de toda reglamentación Sanitaria. El panga crece 4 veces más rápido que en la naturaleza en su estado natural. Además los pangas son inyectados con (PEE), algunos científicos descubrieron que si se inyectase a las hembras panga con las hormonas femeninas derivados del deshidratado de orina de mujeres embarazadas, la hembra panga produciría sus huevas muy rápidamente y en gran cantidad, lo que no ocurriría en ambiente natural (una panga pasa así a producir 500.000 huevas de una vez). Básicamente son peces con hormonas inyectables, (producidas por una empresa farmacéutica china) para acelerar el proceso de crecimiento y reproducción. Al comprar pangas, estamos colaborando con empresas gigantes sin escrúpulos y especuladoras, que no se preocupan de la salud y el bienestar de los seres humanos. Este comercio está siendo aceptado por grandes cadenas comerciales que venden al público en general, sabiendo que están vendiendo productos contaminados. Nota: Debido a la prodigiosa cantidad de pangas disponibles, éstos acabarán en otros alimentos: surimi(aquellas barritas con pasta de pescado), pescado en lata y probablemente en algunos alimentos para animales (perros y gatos).

Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwelling fish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides.
Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years.
In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.

Many are snatching up the fish at supermarkets as they are very cheap. The
fish looks good but read the article and you will be shocked. This product is
from Vietnam.

Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler,
White Catfish, Gray Sole )

Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or
whatever they’re calling it, has only been recently introduced to the French
market. However, in a very short amount of time, it has grown in popularity
in France. They are very, very affordable (cheap), are sold in filets with no
bones and they have a neutral flavor and texture; many would compare it to
cod and sole, only much cheaper. But as tasty as some people may find it,
there’s, in fact, something hugely unsavory about it. I hope the information
provided here will serve as very important information for you and your future
choices. Here’s why it is better left in the shops and not on your dinner
plates:

1. BASAS or Pangas are teeming with high levels of poisons and bacteria.
(industrial effluents, arsenic, and toxic and hazardous by-products of the
growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its
metabolites (DDTs), metal contaminants, chlordane-related compounds
(CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene
(HCB) ).

The reason is that the Mekong River is one of the most polluted rivers on the
planet and this is where basa/pangas are farmed and industries along the
river dump chemicals and industrial waste directly into it. Avoid eating them
because they contain high amounts of contamination. Regardless of Reports
and recommendations against selling them, supermarkets still sell them,
knowing full well that they are contaminated.

2. They freeze Basa/Pangas in contaminated river water.

3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes
from Peru ( more on that below ), their hormones ( which are injected into
the female Pangas ) come from China . ( More about that below ) and finally,
they are transported from Vietnam to other countries

4. There’s nothing natural about Basa/Pangas – They’re fed dead fish
remnants and bones, dried and ground into a flour (from South America),
manioc ( cassava ) and residue from soy and grains. This kind of nourishment
doesn’t even remotely resemble what they eat in nature. But what it does
resemble is the method of feeding mad cows ( cows were fed cows,
remember? ). What they feed basa/pangas is completely unregulated so
there are most likely other dangerous substances and hormones thrown into
the mix. The basa/pangas grow 4 times faster than in nature, so it makes
you wonder what exactly is in their food? Your guess is as good as mine.

5. Basa/Pangas are injected with Hormones Derived from Urine. They inject
female Basa/Pangas with hormones made from the dehydrated urine of
pregnant women, the female Pangas grow much quicker and produce eggs
faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ).
Essentially, they’re injecting fish with hormones ( they come all of the way
from a pharmaceutical company in China ) to speed up the process of growth
and reproduction. That isn’t good. And also consider the rest of the reasons
to NOT eat BASA.

6. You get what you pay for – and then some. Don’t be lured in by insanely
cheap price of Basa/Pangas. Is it worth risking your health and the health of
your family?

7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food
conglomerates that don’t care about the health and well-being of human
beings. They are only concerned about selling as many basa/pangas as
possible to unsuspecting consumers. These corporations only care about
making more money at whatever cost to the public..

8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting,
diarrhea and effects from severe food poisoning, congratulations, you have
an iron stomach! But you’re still ingesting POISON not “Poisson”.

Final important note: Because of the prodigious amount of availability of
Basa/Pangas, be warned that they will certainly find their way into other
foods like imitation crab sticks, fish sticks, fish terrines, and probably in some
pet food too. Just check the Ingredient List to see if Basa is one of the
ingredients. Good Luck.

You have been warned !!!

Why are we allowing this product to be imported? 

Shepherd Pie

Ingredients:

The Filling:

Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Salt
Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Salt
Pepper
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)

Prep Work:

Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.
Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

Chilindrón

El chilindrón es una preparación típica en forma de salsa muy típica de la parte nororiental de la cocina de la península ibérica (Aragón, Navarra, País Vasco).1 Su empleo da lugar a platos con la denominación añadida: al chilindrón, siendo los más habituales: el cordero al chilindrón y el pollo al chilindrón. Adecuada para carnes de aves y carnes tiernas. Se suele elaborar con hortalizas de color rojo como son el tomate y el pimiento.

 La composición de las salsas al chilindrón es a base de tomates y pimientos rojos, elaborados con abundante ajo. Por regla general las porciones cárnicas se suelen asar hasta que se ponen doradas y tras esta operación se añade cebolla, pimientos y tomates dejando la mezcla de carne y hortalizas un rato hasta que la carne tome texturas blandas. El color rojizo que toma la salsa es debido al contenido de licopeno (colorante natural rojo) del tomate y de los pimientos.

Espaguetis con gambas marinadas

Ingredientes

75 g de espaguetis
4 gambas frescas
1 limón
25 g de queso parmesano
Aceite de oliva virgen extra
pimienta y sal

Instrucciones

Tras quitar la cabeza a las gambas, las pelamos y les quitamos las tripas, abriéndolas haciendo un corte en la parte superior, por el centro y de arriba a abajo.
Las ponemos a marinar en zumo de limón, pimienta y sal.
Por otro lado, salpimentamos y freímos las cabezas en aceite de oliva virgen extra.
Cuando han tomado color, las machacamos en el mortero. Añadimos un cucharón del agua de cocer la pasta, que hemos puesto a cocer previamente. Lo mezclamos bien, lo colamos y lo reservamos.
Colamos la pasta, que hemos cocido en abundante agua con sal y la mezclamos con el jugo de las cabezas. Añadimos las gambas marinadas troceadas y a comer.
Para darle un toque fresco, le va bien un poco de albahaca.

Tiempo de preparación: 15 minuto(s)
Tiempo de cocción: 15 minuto(s)
Número de comensales: 1