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Beatriz Torija posted an update
a year ago (edited)
Level:
Executive Chef
On a work trip, in Cantabria, at least I had a little time to get away and enjoy something delicious. Here, I had to order some anchovies, which is their thing.
Even though I’m eating out, I can’t help it, in my head I’m getting ideas, thinking of things I can replicate… is it happening to you?
Level:
Executive Chef
De viaje de trabajo, en Cantabria, al menos he tenido un ratito para escaparme y disfrutar de algo rico. Aquí, tenía que pedir unas anchoucas, que es lo suyo.
Aunque esté comiendo fuera, no puedo evitarlo, en mi cabeza voy tomando ideas, pensando cosas que puedo replicar… ¿os pasa?
Translated from Spanish
Lana Mihajlović, Beatriz Torija and 5 others13 Comments-
Level:
Scoolinary Team
How wonderful to take advantage of a business trip to savor something so local. The anchovies with piparras and that escabeche de bonito look spectacular, very well presented and with that brightness that whets the appetite instantly. I love that you can’t stop thinking about cooking, that’s pure passion!
is there anything about this dish that you’d like to version at home? Maybe you could play with the pickles or make a reinterpretation in a small glass?
Keep enjoying the journey and every inspiration along the way. 💫Level:
Scoolinary Team
Qué maravilla aprovechar un viaje de trabajo para saborear algo tan de la tierra. Las anchoas con piparras y ese escabeche de bonito se ven espectaculares, muy bien presentados y con ese brillo que abre el apetito al instante. Me encanta que no puedas dejar de pensar en cocina, ¡eso es pasión pura!
¿Hay algo de este plato que te gustaría versionar en casa? Tal vez podrías jugar con los encurtidos o montar una reinterpretación en vasito…
Sigue disfrutando del viaje y de cada inspiración que te regala el camino. 💫
1a year agoTranslated from Spanish
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Level:
Executive Chef
@sussan_scoolinaryteam well anchovies, honestly, when they are good, I prefer them alone, with their oil and a good bread.
But I did like the anchovies and the idea of serving them with piparras and black olives… I’ll do it at home!
Level:
Executive Chef
@sussan_scoolinaryteam pues las anchoas, sinceramente, cuando son buenas, las prefiero solas, con su aceite y un buen pan.
Pero sí me han gustado los boquerones y la idea de servirlos con piparras y aceitunas negras… ¡lo haré en casa!
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@beatriztorijagmail-com Totally agree with you, Bea!
When anchovies are good, they don’t need more than their own flavor, a good oil and a bread that accompanies them at the height… absolute pleasure!
I’m glad you took the idea of anchovies with peppers and olives, I’m sure they will be delicious at home. Sometimes those little details make a simple tapa unforgettable.Thanks for sharing what you liked the most. 🙌🏻
Level:
Scoolinary Team
@beatriztorijagmail-com ¡Totalmente de acuerdo contigo, Bea!
Cuando las anchoas son buenas, no necesitan más que su propio sabor, un buen aceite y un pan que las acompañe a la altura… ¡placer absoluto!
Qué bueno que te llevaste la idea de los boquerones con piparras y aceitunas, seguro que en casa te quedan deliciosos. A veces esos pequeños detalles hacen que una tapa sencilla se vuelva inolvidable.
Gracias por compartir lo que más te gustó.🙌🏻
1a year agoTranslated from Spanish
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Level:
Executive Chef
What delicious dishes.
Level:
Executive Chef
Qué ricos platos.
1a year agoTranslated from Spanish
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Level:
Executive Chef
@cecu6669hotmail-com simple and delicious
Level:
Executive Chef
@cecu6669hotmail-com sencillos y riquísimos
a year agoTranslated from Spanish
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Level:
Executive Chef
Those dishes look great Bea. Surely you have taken good note and we will see your replica on your return 😉.
Enjoy the trip, even if it is work you will have moments like this to rest 🥰🥰.
Level:
Executive Chef
Esos platos tiene una pinta estupenda Bea. Seguro que has tomado buena nota y veremos tu réplica a la vuelta 😉
Disfruta del viaje, aunque sea de trabajo tendrás momentos como este para descansar 🥰🥰
1a year agoTranslated from Spanish
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Level:
Executive Chef
@loles-mhotmail-com buff, they are a beating. I used to like it for a change of scenery, but now, if I could choose, I’d stay at home so agustito. …how we change with age 😅😅😅😅.
But well, at least yesterday’s dinner, with the anchovies from Santoña, the boquerones, and some tapas, was very tasty
Level:
Executive Chef
@loles-mhotmail-com buff, son una paliza. Antes me gustaba por cambiar de aires, pero ahora, si pudiera elegir, me quedaba tan agustito en casa. …cómo cambiamos con la edad 😅😅😅
Pero bueno, al menos la cena de ayer, con las anchoas de Santoña, los boquerones, y algún tapeo más, fue muy rica
1a year agoTranslated from Spanish
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Level:
Executive Chef
@beatriztorijagmail-com Yes, with age priorities change but only when you can decide. Enjoy at least those culinary moments❤
Level:
Executive Chef
@beatriztorijagmail-com Si, con la edad las prioridades cambian pero sólo cuando se puede decidir. Disfruta al menos esos momentos culinarios❤
1a year agoTranslated from Spanish
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Level:
Executive Chef
Every time I eat in a restaurant I order things that I don’t usually do at home and then I take my dishes out because I take it to my home turf
Level:
Executive Chef
Cada vez que como en un restaurante pido cosas que habitualmente no las hago en casa y saco luego mis platos porque lo llevo a mi terreno
1a year agoTranslated from Spanish
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Level:
Executive Chef
@mercedesminayapalaciosgmail-com when we like cooking, as I often say “our little head never rests” 🤣🤣🤣🤣
Level:
Executive Chef
@mercedesminayapalaciosgmail-com cuando nos gusta cocinar, como yo suelo decir “nuestra cabecita no descansa nunca” 🤣🤣🤣
a year agoTranslated from Spanish
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Level:
Sous Chef
I’m so jealous! While you’re enjoying proper Cantabrian anchovies, I’m stuck eating out due to a work event. Today I nearly committed culinary homicide 😂 after being served what was allegedly chicken with mushroom sauce and mashed potatoes. In reality? A flavorless, hospital-grade purée that made me question my will to live. So yes, I get you, my brain is desperately trying to imagine how to fix what they ruined!
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Level:
Executive Chef
@lanamihajlovic ay, amiga. You’ve fallen into the trap and there’s no turning back. It is the trap of good culinary taste and gastronomic knowledge of those who love to eat and know how to cook.
I’m sure many people at that meeting were fine with it. Every time you eat out with people, what will seem superb to them you won’t even get a passing grade 🤣🤣🤣🤣🤣
Level:
Executive Chef
@lanamihajlovic ay, amiga. Has caído en la trampa y ya no hay vuelta atrás. Es la trampa del buen gusto culinario y de los conocimientos gastronómicos de quien ama comer y sabe cocinar.
Seguro que a muchas personas de esa reunión les ha parecido bien. Cada vez que comas fuera con gente, lo que a ellos les parecerá soberbio tú no le darás ni un aprobado raspado 🤣🤣🤣
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Beatriz Torija In this case it really was a disaster…but you’re right, my standards are definitely high and there’s no going back 😂 A series of years of annoyance follows me… 🤪 It’s past midnight and I’m awake, but I have to get up at 4. Every year I don’t sleep before the event. I’ll get back to you tomorrow from the field with dark circles 😂
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