Page 17 - Salt Cod News Today : Breaking News, Live Updates & Top Stories | Vimarsana

[ speaking foreign language ]. >> he had to prove he was able to cut the ham before he proposed to my sister. >> i think that's 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. let's put it that way. how is he adapting to the spanish lifestyle? >> he's more spanish than me. >> really? >> yeah. in the first week he was like i don't understand how you can take siesta. week after. >> it's interesting to see how you've made the transition. cheers. [ speaking in foreign lang...

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 shepherd's lunch. born as a way to use old, hard bread and combine all the week's leftovers. i'm told every household in spain has a variation. what changes is what you put on it. today it's sardines, cod, cho ree -- chorizo, melons and peppers. so how often do you eat this well? >> every lunch is like this. every day i...

>> he was able to cut the ham before he proposed to my sister. >> i think that's 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? >> he's more spanish than me. >> really? >> yeah. the first of the week he was i don't understand how you guys can take siesta. week after? i need siesta. >> it's interesting to see how you've made the transition. cheers. >> cheers. [ speaking in spanish ] >> first off, this. bacala salad. salt cod, egg, black oli...

Oh, and truffled sweet breads. and some goose hearts for good measure. excellent. hearts in general. >> also you got your grilled tomato bread. that's salt cod for you anglos. i'm 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 didn't 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 there's razor clams and a cream of haddock. >> very cool, thank you. i love razor clams. >> you'll notice that nobody in quebec seems to shrimp on the portions. foie gras, head cheese with mustard and truffled sweetbreads. and you've...