Spaniards have some delectable culinary customs, among them “giant” beans and “giant” corn. (I found the latter — salted and roasted, no less — in a flamenco bar in Cádiz, sold in cocktail-peanut-style canisters in a mini rotating vending machine. Like most bar snacks sold in disposable canisters, they weren’t very good, but still, I [...]
Continue reading about Frijoles Gigantes and Other Spanish Oddities
Vinegar is what wine becomes when it ferments for a second time. A microorganism naturally present in the air mixes with the wine (or cider, malt, or rice alcohol), forms a layer on top of the wine, and then drifts down through it, transforming the alcohol into acetic acid. How smooth the finished vinegar is [...]
Continue reading about Vinegar, the Other White (and Red) Wine
