La Vuelta 2021 - Stage 7: Gandia > Balcón de Alicante - 152 km **Spoilers**
Comments
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I probably wouldn't want a Sunday roast in the Sahara either.TheBigBean said:
What if you don't want British food and are in the desert?bobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.
There's loads of good food of all cuisines available in Manchester and elsewhere.0 -
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Sivakov will be annoyed with that, must have burnt a few matches with those chain drops0
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Storer over-geared?0
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Missed the finish as my kitchen floor arribed but it looks like Storer won, Verona 2nd and Roglic finishes with the favourites and leads the overall by 10s.0
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All Road/ Gravel: tbcWinter: tbcMTB: tbcRoad: tbc"Look at the time...." "he's fallen like an old lady on a cruise ship..."0
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My old office was in Ormskirk, looks like one of the cheapest ways to get to a two star restaurant that, not made it though. I've had L'Enclume booked for my last 2 wedding anniversaries and it's been cancelled for COVID both times..........andyrac said:https://www.nationalrestaurantawards.co.uk/
No 1 is five minutes up the road......
Manchester wise - I've been to Mana at no.11 (albeit just before it got it's star). Erst has done amazingly there, really punching above its weight to get to no.47 in that list. Had a couple of their lockdown things.
I've been to quite a few of the London ones on that list, there's restaurants I've been to in Manchester which are at least as good as e.g., Brawn and Quality Chop House (which are both great...). Creameries in Chorlton for example.
I'm going here this evening https://www.themoorrestaurant.co.uk/0 -
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Quite a few good tapas restaurants round hererick_chasey said:I see the Vuelta has captured forum’s imagination
I might get the cycling podcast wine thing again, it was good for the Giro. Got the Tour box waiting too (we've been doing them as a tasting with friends and we couldn't find a day that worked during the Tour itself).0 -
I've been busy. I wasn't being defensive (nor know why I would be), it was a tip for the uninitiated. Good win for my PTP pick. 😎rick_chasey said:
There's no need to get defensive. I understand Italian eating - I am a big fan.pblakeney said:
Don't try ordering a steak in Italy as you will get a steak. That's it, not even the potatoes. You are supposed to get the other things in other courses. In Milan anyway.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.
In Spain it is often meat or fish on the menu and that's it. Or it's those arsing green peppers upthread which are normally drowning in oil and saltThe above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Roglic needs to fade in the 3rd . Looks good"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0
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Been a really difficult race to watch ... CK and the appalingly director calling shots ...rick_chasey said:I see the Vuelta has captured forum’s imagination
"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0 -
It looked like it was a really exciting stage, but didn't feel like it. The fight for the win up the last climb was well covered, but the rest of the day people seemed to appear and disappear from the front like magic.
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Watching on quest is not conducive to also posting on forum...rick_chasey said:I see the Vuelta has captured forum’s imagination
We're in danger of confusing passion with incompetence
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Quite a cull there, 6 riders dnf/otl, including Carthy, Valverde, Mads WurtzWarning No formatter is installed for the format0
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Sitting in Birmingham having had a 9 course Michelin star worthy tasting menu last night I'm well aware of the UK food scene.bobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.
My original point being that generic UK restaurant food tends not to be very veggie heavy either. And often the meat and potato isn't as good as in Spain...1 -
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Not exactly forensic collision investigation standard. Some people have too much spare time!0
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Usually has a veggie option though which you might not find in some countries.dish_dash said:
Sitting in Birmingham having had a 9 course Michelin star worthy tasting menu last night I'm well aware of the UK food scene.bobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.
My original point being that generic UK restaurant food tends not to be very veggie heavy either. And often the meat and potato isn't as good as in Spain...
Nonetheless, you're being far too agreeable.0 -
That video is frightening though0
