{"id":78,"date":"2015-07-29T08:39:10","date_gmt":"2015-07-29T13:39:10","guid":{"rendered":"http:\/\/blogs.uml.edu\/cadiz-spain-2015\/?p=78"},"modified":"2015-07-29T08:39:10","modified_gmt":"2015-07-29T13:39:10","slug":"it-is-all-in-the-flip","status":"publish","type":"post","link":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/2015\/07\/29\/it-is-all-in-the-flip\/","title":{"rendered":"It Is All in the “Flip”"},"content":{"rendered":"

Todo es en el \u201cFlip\u201d<\/p>\n

It is all in the \u201cflip\u201d<\/p>\n

By Caterina Francisco<\/p>\n

Cuando vistes un lugar nuevo, algo muy divertido para hacer es tratar unos platos principales. Est\u00e1 noche fuimos a un restaurante que se llama Transvaal, donde miramos una demonstraci\u00f3n en c\u00f3mo preparar el salmorejo y las tortillas de patatas. Mi anfitriona ya me ha hecho el gazpacho, que es similar con los ingredients usados para el salmorejo. El salmorejo es una sopa de puree que consiste de pan, tomate, aceite, vinagre y sal. Est\u00e1 servido fr\u00edo con jam\u00f3n y huevo por encima de la sopa. Estuve un poca nerviosa de probarlo con los huevos y el jam\u00f3n encima porque esta tradicionalmente servido as\u00ed, pero si no te gusta, puede ser opcional. Para hacerlo, primero necesites una batidora, o como todos los espa\u00f1oles usan, sus \u201cthermomixes\u201d. El thermomix es un robot de la cocina, que puede cortar, mezclar y batir todos los ingredientes al mismo tiempo. Despu\u00e9s, ponga todos los ingredientes, adem\u00e1s del aceite, dentro de la maquina y mezclar hasta que llegues a la consistencia que quieres. Mientras que est\u00e1 mezclando, a\u00f1ada el aceite hasta que la liquidaci\u00f3n empieza a ocurrir. Como nuestro instructor nos ensen\u00f3, todo es de ojo. No hay una receta concreta que el instructor us\u00f3 para mostrarnos y esto es lo que pienso es divertido de la comida espa\u00f1ola. Hay muchas diferentes tipos y maneras en como puedes preparar la comida. Lo que es importante es de escoger la manera que a t\u00ed te gusta.<\/p>\n

When visiting a new country, something very fun to do is try the main dishes of that region. Tonight we went to a restaurant called Transvaal, where we watched a demonstration on how to make el salmorejo and a potato tortilla. My host mom has already made me gazpacho, which is similar in some ingredients used to the salmorejo. Salmorejo is a pureed soup, which consists of bread, tomatoes, olive oil, vinegar and salt. It is traditional served cold and topped\u00a0with hard-boiled egg and ham. I was a little nervous at first to try it with the egg and ham on top, because it is traditionally served like this, but if you do not like it, it can be optional. In order to make it, first you are going to need a blender or, just like the Spanish, use a thermomix. The thermomix is a \u201crobot of the kitchen\u201d, that can literally chop, mix and blend all of the ingredients at the same time. After getting all of your ingredients, put them all in the blender, besides the olive oil, and begin to mix them all together until you start to get the consistency you would like. While it is mixing is when you add the olive oil until it starts to get into a nice liquidized form. Like our instructor informed us, everything is by eye. He did not use an actual recipe to make the salmorejo, and this is what I think makes Spanish food so much fun. There are many different types and ways in which to prepare food. What is most important is to choose the way you like best!<\/p>\n

Despu\u00e9s de preparar el salmorejo, nuestro instructor prepar\u00f3 una tortilla de patata. He aprobado muchas tortillas desde que llegu\u00e9 y es posiblemente mi comida m\u00e1s favorita de Espa\u00f1a. La tortilla es muy f\u00e1cil para hacer y solamente necesita cinco minutos para cocinar. Lo que es m\u00e1s importante es el \u201cflip\u201d. He escuchado mi anfitriona me lo explicar \u201cel flip\u201d muchas veces. B\u00e1sicamente es cuando la tortilla est\u00e1 cocida, tengas que hacer un volteo con un plato encima del sart\u00e9n para que la tortilla queda en su forma. Hay una expresi\u00f3n que el cocinero nos dijo cu\u00e1l fue: \u201cNo se puede hacer la tortilla sin romper los huevos\u201d y esto significa el esfuerzo que necesita para lograr una meta o un sue\u00f1o. La cocina en un pa\u00eds extranjera es divertida porque puede reflejar lo que has aprendido como una persona individualmente, y de la nueva cultura y gente. \u00a1Buen provecho!<\/p>\n

After getting the salmorejo ready, our instructor showed us how to prepare a potato tortilla. I have tried many tortillas since I arrived, and I have to say this is probably my most\u00a0favorite kind of Spanish food! The tortilla is very easy to make and only needs about five minutes to cook. What is most important when making the tortilla is the \u201cflip\u201d. I have heard my host mom explain this many times. Basically when the egg is cooked, you need to make a flip by putting a plate on top of the frying pan in order for the tortilla to keep its form. There is an old Spanish expression that our instructor told us which was: \u201cYou can not make the tortilla if you do not break the eggs\u201d and this represents the effort that you need in order to achieve a goal or dream. Cooking in a foreign country is fun because it reflects what you have learned as an individual person, and of the new people and culture. Bon appetite!<\/p>\n

\"Preparation<\/a>

Preparation is key<\/p><\/div>\n

\"Eagerly<\/a>

Eagerly waiting to try everything \ud83d\ude42<\/p><\/div>\n

\"It's<\/a>

It’s all in the flip<\/p><\/div>\n

\"The<\/a>

The finished product: a perfect, round tortilla<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Todo es en el \u201cFlip\u201d It is all in the \u201cflip\u201d By Caterina Francisco Cuando vistes un lugar nuevo, algo muy divertido para hacer es tratar unos platos principales. Est\u00e1 noche fuimos a un restaurante que se llama Transvaal, donde … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":257,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/posts\/78"}],"collection":[{"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/users\/257"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":1,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/posts\/78\/revisions\/83"}],"wp:attachment":[{"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uml.edu\/cadiz-spain-2015\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}