Comments on: Jamon Iberico, Champagne of deli meats

By: Nathan

Nathan — Tue, 23 Dec 2008 04:45:40 +0000

Yummmm… finally a nice friend from Catalonia sent me a nice packet of Jamon Iberico I’ll serve it as a tapa.

By: Tim Reynolds

Tim Reynolds — Mon, 08 Dec 2008 01:01:27 +0000

Nice post. Thank you for the info. Keep it up.

By: Jose

Jose — Sun, 16 Nov 2008 02:13:04 +0000

I know man, soon!

By: Nathan

Nathan — Sun, 16 Nov 2008 01:00:04 +0000

So when are you posting some more??? I’ve been waiting for about 3 months ha ha, I really enjoy your recipe posts they are really well done.

By: Eugene

Eugene — Tue, 21 Oct 2008 03:33:11 +0000

Now everyone is talking about the American economy and eclections, nice to read something different. Eugene

By: Nathan

Nathan — Tue, 12 Aug 2008 04:01:41 +0000

In response to your comment on the “Rabo Encendido”

For the non-soy, traditional version of the recipe replace the soy sauce with salt to taste, 1 can 8oz of tomato sauce. (don’t forget to add some water)

ALSO

And then during the last 20 minutes of cooking add thick chunks of potatoes, and carrots cut into really large pieces like big potatoes cut in 1/2 or carrots cut in 3′s.