Title: Catalan Saute of Calamari (Squid) in Onion Marmalade

I'll see this, and raise you:
Title: Catalan Bouillabaisse
3 1/2 lb Red Snapper
4 c Water, Salted, Boiling

How kind of you. That looks like a pretty decent recipe
but for two things - one shouldn't call it bouillabaisse;
and one should use water, unsalted, boiling.

I was looking at places to eat in Andorra la Vella, population

22-24,000, and

there's 2 Mexican restaurants! I'm not sure I'll try them. The last time Connie and I tried a Mexican joint while in another country, Cook

Islands, it

was horrible. Updated the translate app on my phone to include Catalan.

They don't have cooks in the Cook Islands?

Pretty soon I'll be able to order a beer in 6 languages, other than

American

which is simply "Gimmee a Beer!"

And you'll basque in the newfound knowledge.

Une biere s'il vous plait might work. Una cerveza
por favor might also work, but they'd spit in it first.

By the way, the French cognate cervoise means weak beer
without hops - you might try ordering that.

Stuffed Piquillo Peppers
Category: Tapas
Yield: 10 to 12

230 g can piquillo peppers
5 Tb olive oil
2 Tb finely chopped onion
100 g minced beef or veal
2 ts flour
100 ml milk
2 beaten eggs
flour for coating

This recipe [is] made with the excellent jarred
piquillo peppers [that] come from the Basque country.

Drain the peppers and pat dry. In a small pan, heat
the oil and saute the onion, then the beef. Stir in
the flour and milk, as for a ragout, and season.
Spoon into the peppers, fasten them with cocktail
sticks, dip in flour then egg and fry.

Tasca Restaurant, Brookline, MA
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Quoting Michael Loo to Bill Swisher <=-

4 c Water, Salted, Boiling

but for two things - one shouldn't call it bouillabaisse;
and one should use water, unsalted, boiling.

I don't make these things up, I just regurgitate them.

They don't have cooks in the Cook Islands?

As I recall the rest of the food, on the island, was edible so they weren't that rare. I will give the place an "E" for effort. The plates were a picture
of delicious Mexican Cuisine. The only problem was that while they looked great, the spicing was completely wrong, by that I mean the wrong types of spices. Maybe they matched the coloration. Truthfully I don't think they'd ever actually eaten any Mexican food, just picked up a book and got close to what they thought it'd taste like. Gonna watch an old movie called Eating Raoul tonight, just checked the DVD out of the library. I'll watch to see how they do their spicing.

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