First things first, congratulations for the video, very good one! And now the news. 😛 A necessary clarification about the "bollos de mantequilla": it's not butter what goes inside, but an emulsification of butter cream. And the bum is what we call here as "bollo suizo", wich is a soft, spongy bum. Usually we have these bollos de mantequilla with a coffee or tea as a breakfast or "merienda"(a meal in the afternoon, a couple of hours before the proper dinner). Other typical sweets are: - 'pastel the arroz' (a soft baked cream in a mould that ends with some kind of puff pastry base and a soft creamy inside), - 'carolina' (the good ones are made with a pastel de arroz as a base and a meringue cone upon it, decorates with chocolate and a yolk cream) - y el 'pastel vasco' (an almond cake). I guess you both live now in Madrid, my question is... Had you noticed the difference between pintxos and tapas? There's a big distance among them, don't you think? And a little scolding. Pintxos are fine as an improvised thing or when you're with your friends having zuritos (short shots of beer, but much bigger than in the rest of the peninsula). You can't come to the Basque Country and only eat pintxos because that's like going to Japan and you only eat sushi. The reason? we are second after Tokyo in the density of Michelin-starred restaurants. Also you can find that there are plenty of menú del día options (first and main dishes, a desert, bread and a drink, cooked in a real kitchen) in almost any restaurant for around 12 to 15 €. Just remember this: we have a sea for fishing and green lands with cattle and beautiful orchards. And if you're a meat-eater, you can't leave without trying a grilled beef "txuletón". BTW so many "bilbainos" consider Castro as a neighbour of Bilbao. In the 80s and 90s lots of new families bought a home there but have their works in Bilbao; it's just a short drive.
Wow, thank you so much for all the valuable information! There is definitely so much to try, learn, see and eat... Looking forward to tasting these delicacies and trying out new places the next time we are there! :)
4:36 That's not cheese on the kokotxas 🤣. It's classical _pilpil_ , a centuries old Basque cod sauce which is renowned worlwide. It's made by heating olive oil and garlic, together with the cod, in a terracotta pan at low temperature, and moving the pan constantly until the cod's gelatin and juices form an emulsion with the oil (about 30 minutes or so). So it has just olive oil, garlic and cod gelatine ( _guindilla_ chillis are optional). It contains no cheese at all. Surprising that a cod lover would have never heard of _bacalao al pilpil_ before.
¿Lo que haría un nativo español en Bilbao?, ¿y por qué no un nativo francés o un nativo alemán?, lo correcto y más útil hubiera sido saber lo que hubiera hecho un nativo vasco por Bilbao.
Nice aerial shots. Did you use a drone? I also want to bring my drone but it seems one is not allowed to use it in public places. How were you able to fly a drone at the Guggenheim Museum?
Hi! There are some regulations to consider before flying a drone in Spain. First, you need to fill in a form online and register yourself as a pilot. Then, you'll receive notifications about the rules in that specific area once you turn on your drone.
First things first, congratulations for the video, very good one!
And now the news. 😛
A necessary clarification about the "bollos de mantequilla": it's not butter what goes inside, but an emulsification of butter cream. And the bum is what we call here as "bollo suizo", wich is a soft, spongy bum. Usually we have these bollos de mantequilla with a coffee or tea as a breakfast or "merienda"(a meal in the afternoon, a couple of hours before the proper dinner).
Other typical sweets are:
- 'pastel the arroz' (a soft baked cream in a mould that ends with some kind of puff pastry base and a soft creamy inside),
- 'carolina' (the good ones are made with a pastel de arroz as a base and a meringue cone upon it, decorates with chocolate and a yolk cream)
- y el 'pastel vasco' (an almond cake).
I guess you both live now in Madrid, my question is... Had you noticed the difference between pintxos and tapas? There's a big distance among them, don't you think?
And a little scolding. Pintxos are fine as an improvised thing or when you're with your friends having zuritos (short shots of beer, but much bigger than in the rest of the peninsula). You can't come to the Basque Country and only eat pintxos because that's like going to Japan and you only eat sushi. The reason? we are second after Tokyo in the density of Michelin-starred restaurants. Also you can find that there are plenty of menú del día options (first and main dishes, a desert, bread and a drink, cooked in a real kitchen) in almost any restaurant for around 12 to 15 €. Just remember this: we have a sea for fishing and green lands with cattle and beautiful orchards. And if you're a meat-eater, you can't leave without trying a grilled beef "txuletón".
BTW so many "bilbainos" consider Castro as a neighbour of Bilbao. In the 80s and 90s lots of new families bought a home there but have their works in Bilbao; it's just a short drive.
Wow, thank you so much for all the valuable information! There is definitely so much to try, learn, see and eat... Looking forward to tasting these delicacies and trying out new places the next time we are there! :)
4:36 That's not cheese on the kokotxas 🤣. It's classical _pilpil_ , a centuries old Basque cod sauce which is renowned worlwide. It's made by heating olive oil and garlic, together with the cod, in a terracotta pan at low temperature, and moving the pan constantly until the cod's gelatin and juices form an emulsion with the oil (about 30 minutes or so).
So it has just olive oil, garlic and cod gelatine ( _guindilla_ chillis are optional). It contains no cheese at all. Surprising that a cod lover would have never heard of _bacalao al pilpil_ before.
Eskerrik asko! :)
VITORIA BELLA, capital del mundo
❤❤
¿Lo que haría un nativo español en Bilbao?, ¿y por qué no un nativo francés o un nativo alemán?, lo correcto y más útil hubiera sido saber lo que hubiera hecho un nativo vasco por Bilbao.
Nice aerial shots. Did you use a drone? I also want to bring my drone but it seems one is not allowed to use it in public places. How were you able to fly a drone at the Guggenheim Museum?
Hi! There are some regulations to consider before flying a drone in Spain. First, you need to fill in a form online and register yourself as a pilot. Then, you'll receive notifications about the rules in that specific area once you turn on your drone.