Page 9 - Salt Cod News Today

[ speaking foreign language ]. >> he had to prove he was able to cut the ham before he proposed to my sister. >> i think thats a completely reasonable policy. eventually the appropriate hour for lunch approaches. is not to embarrass you publicly, but maine is not exactly the mediterranean of america. lets put it that way. how is he adapting to the spanish lifestyle? >> hes more spanish than me. >> really? >> yeah. in the first week he was like i dont understand how you can take siesta. week afte...

Salt cod, egg, black olives, oranges, tomatoes, dressed in olive oil. remember, this is holy week. maria jose is preparing recipes that go back through the family so far that nobody knows exactly where they even came from. migas, another iconic dish. formally referred to as the shepherds lunch. born as a way to use old, hard bread and combine all the weeks leftovers. im told every household in spain has a variation. what changes is what you put on it. today its sardines, cod, cho ree -- chorizo,...

>> he was able to cut the ham before he proposed to my sister. >> i think thats a completely reasonable policy. >> eventually the appropriate hour for lunch approaches. >> so not to embarrass you publicly, but the main is not exactly the mediterranean of america. how is he adapting? >> hes more spanish than me. >> really? >> yeah. the first of the week he was i dont understand how you guys can take siesta. week after? i need siesta. >> its interesting to see how youve made the transition. cheers...

Oh, and truffled sweet breads. and some goose hearts for good measure. excellent. hearts in general. >> also you got your grilled tomato bread. thats salt cod for you anglos. im all swollen up like the tire dude and ready to burst on the directional mist. hotel/motel time for me.

Myself from the nearest beam. >> how long did it take you to adapt? >> i would say three months. in the beginning i was lucky that i didnt have a lot of customers because i was like oh, man. i was freaking out. >> and yet these kids today, look at them go, serving a wild liam bishs and quite substantial ever changing menu out of this susie homemaker oven. tonight theres razor clams and a cream of haddock. >> very cool, thank you. i love razor clams. >> youll notice that nobody in quebec seems to...