Hey Candy--
The horseradish that I got is from poland. It's the creamy kind and is called:

SCHARFE MEERRETTICHCREME
KREM CHRZANOWY

But better yet, it had a picture of a horseradish right on the front. It cost a whopping 1,10 euros. They also had some yummy cookies, bread, and other good stuff there.

quote:

well i am craving horseradish!

sounds like iancito is gonna be a spicy one!!!

quote:

how to say horseradish in spanish???

try asking for "rabano de caballo" and see where that gets you

or even better, "rabo de caballo"

saludos,
jer...

thanks, folks, for the yeast advice. Looks like it put a ´rise´ into the old thread!

Anyone know where to get shortening? I tried lard this Christmas, and it was nasty!

And next time I´m in Madrid, I am AT that Russian grocery! Oh for some good black bread!

Baking away
reb

hey rebs, you might want to think twice about using that kind of stuff, as I personally was warned not to eat anything containing it or any other kind of hydrogenated substances, following a liver scan some time ago, it was found to be full of it, so since then I avoid it totally, and removed virtually all fats from my diet, and have since been given the all clear, all that fat that was dumped in my liver has now come out.

All I can suggest to you (if you really must use a fat for baking) is to try and use only a very high quality butter, which as I have read is a whole lot better.

I've put in some links to some information about shortening, and one about Suet, which was used in the UK at one time, like there was no tomorrow, but now 'most' people have wised-up to it, and like me have moved away from consuming these fats.

Scientists have found that most people are actually fatter on the inside than they appear to be on the outside, especially around the internal organs, having seen my liver scans, I am in doubt about the truth of that statement, my liver was one big white mass, the liver couldn't even be seen 3 years ago, but now it's a clear image, so keep that in mind.

Dieting is hard, I know, but shortening ones life by using things like shortening is not an option anymore, for me and the many who like me have discovered what the downside is to using hydrogenated fats in the diet.


Trans fats...e.g. "Shortening is a commercial product that can be found in the supermarket under a wide variety of brand names. It is a solid fat typically used in baking or deep frying. Made from blended oils that are solidified using various processes such as hydrogenation, it is odorless and white. Shortening is usually emulsified to enable baked goods to absorb more sugar, and it may contain real or artificial butter flavor. Unless labeled as vegetable shortening, it may contain some animal fat.
Advertisement

Shortening typically contains a type of fat called trans fat, which is the result of adding hydrogen to a vegetable oil in order to increase its shelf life and enhance flavor. Scientific studies have shown that consumption of trans fats may increase risk for coronary heart disease. A number of food manufacturers now offer shortening that is trans fat free."

and..... "

question;

I have lots of recipes that call for shortening or crisco, does anyone have any idea what the European alternative would be?

Reply

Margarine, coconut oil, or palm oil. Depending on the recipe, butter or lard.

Shortening was until recently always partially-hydrogenated vegetable oil, which has been banned in at least some European countries. There are now some trans-fat free versions on the American market, for example "Crisco 0 (zero)Grams Trans Fat Per Serving All-Vegetable Shortening," which is a mix of vegetable oil, fully-hydrogenated palm oil (the health effects of which are unknown), and antioxidants."

Now that's nuts to me, they clean up the crisco, then go and add the "Fully hydrogenated" Palm oil, which is probably even worse!! Check out the label on your peanut butter jar, look for hydrogenated Palm oil, then put it back & move on!!


Anyway, here are the links......

what is shortening? - Google Search
http://www.google.com/search?hl=en&q=what+is+shortening%3F&btnG=Google+Search

http://answers.yahoo.com/question/index?qid=20070826062435AAk4wpV


what is suet? - Google Search
http://www.google.com/search?hl=en&q=what+is+suet%3F&btnG=Search


Salud y suerte

Angelino
.

Jeez, Angelino. You´re a real ray of sunshine.

I make pie crust about twice a year, but when I go to all that trouble I want it to be lovely. It´s a risk I´m willing to take.

Meantime we live on spinach, beans, vino, and the eggs our own three chickens give us each day. Since I moved to Spain in 2006 I´ve lost 6 kilos, without going on any kind of regimen.

Life is just healthier here...maybe because junk food is so expensive. Or maybe just because I live out in the middle of nowhere and can´t find the ingredients I need to make nasty, fattening things!

Reb.

quote:

Life is just healthier here.

ok, not to take this completely off-topic but i have discussed this with other american ex-pats in the past and we have come to the conclusion that (for the most part) the freshness of foods (as compared to the u.s.a.) has a lot to do with the healthier lifestyle.

also, one walks a lot more here than in most parts of the u.s.a.

i for one gained 5 kilos in the 6 weeks i was back in the states this holiday season and have lost 2 kilos already in the 3 weeks i have been back.

i owe this to (amongst other things)...

1) the fact that in madrid i walk EVERYWHERE while in suburban long island i walked NOWHERE.

2) the food goods are fresher here (less processed and packaged meats, fish and veggies).

3) the portions one gets at a restaurant are normal here in spain (enough to fill you but not to make you explode) compared to the insane portions in the u.s.a.

4) the less available and more expensive junk food here in spain as compared to the u.s.a. where it is cheap and rampant.

to get somewhat back on topic, i am gonna check out that russian food shop near opera today and get me a real pickle fix!

saludos,
jer...

hey Rebs,

...de acuerdo, I agree with you, life here is definitely healthier, and a little of what you like now & then probably won't kill you, so go ahead and enjoy your time here in Spain, and do like the man says, and avoid fast food, and keep up the walking, as walking here in Spain, has done more for me than the previous 20 years of dieting.

By the way, I just made & ate the most gorgeous Rhubarb crumble, with custard.

Atentamente le saluda.

Ciao....

Angelino
.

Well health lecture aside you didn't actually answer her question. It seems she knows what shortening is but I suppose the information could be informative to someone who didn't.

Anywho, I'm sure I've bought shortening in the past at the American store near Islas Filapinas, but thats only handy if you happen to live in or near Madrid. I'm nearly positive that the Taste of America sells it as well as its a staple of any American pantry, at least for those who bake or like their chicken southern fried. If you absolutly can't find it you can of course substitute butter, but I agree with you, for the flakiest crust, crisco's the best.

Just as an fyi for those who may not have known this. Crisco is kosher or parve, so practicing Jews can bake with crisco with no worries. It can be used with either meat or dairy meals. Butter on the other hand being a dairy can't, be used with a meat meal, and lard of course is from pork so thats a big no no.

Best of luck with your pie,
Bonnie

The Russian store just keeps getting better and better... today the lady sold me on some "nata" and it ended up being the most perfect sour cream. Other good stuff: the Lithuanian rye bread, the briney pickles in the refrigerated section. And I saw some nice looking blintzes in the freezer section. And a whole bunch of different smoked fish... It's sad, but this place is filling a major gap in my life.

About the lard... you know that here in Spain there are lots of different kinds of lard for different purposes... I mention this, because my dad's girlfriend is southern and makes 100% lard pie crusts that are the absolute flaky best (god help me if my mother ever sees this) so there must be some kind of lard that works. Maybe you could tell them that you need it to make polvorones and see what you get. Some lard is way too porky to work in a pastry.

quote:

Lithuanian rye bread

and speaking of bread <--begin off-topic code--> we just bought a breadmaker and it ROCKS! have wanted one for a while now and finally got around to picking it up. got it at media markt, this model http://www.kenwoodworld.com/es/product_detail.php?cat=245&id=549

took a few trial and errors to get the bread right but now we are really a bakin! so many recipes to try.

highly recommended <--end off-topic code-->

saludos,
jer...

Hey Megan, Jer
The pickles in that russian grocery store are in salt or vinegar?
If they're in salt, I'll be running over.
I'm so fed up with these Spanish pickels in Vinegar..and the cans I brought from Israel are all gone.
Nava

Hey Nava--
They are in brine (salt water). Almost as good as the ones my dad makes but not quite as crunchy. They are in the refrigerated section in plastic bags.

Ok, I know this must be the dumbest question ever, but are you all talking about DILL pickles? I have no idea what they come in, all I know is I miss Mt. Olive baby dills with a passion, and I hate sweet pickles.

I swear if you are saying that they have GOOD DILL PICKLES at this store I will hop on the AVE to Madrid for that reason alone!

Hey Juliette--
I am talking about dill pickles. They have all kinds of different ones. Some in vinegar (probably like the Mt. Olive) and some in just brine (really salty--probably too salty for some people). I'll bet Barcelona has some Eastern European grocery stores...

I definitely recommend this place, particularly to any ashkenazi types who are missing their comfort food--halva, rye bread, blintzes, saurkraut, pickles, smoked salmon--they have practically everything but matzo (obviously!) and bagels (I'm asking next time).

Juliette,

I know of these 2 addresses for Polish stores in Barcelona:

c/Baixada de la Gloria 4, Barcelona
and
c/Sicilia 326, Barcelona

I hope they are still valid.
They should have dill pickles as the Polish stores in Madrid have them as well.
Good luck!
PS. As for the smoked fish - in the Polish store they have AWESOME smoked mackerel! IMHO much better than any other smoked fish. Give it a try.