We Are Not Zombies [WANZ]
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#06 Quichés, Tartas y Pays | Aquí Nada Sobra

Ve el episodio completo en: https://www.wearenotzombies.com/canales/podcasts/aqui-nada-sobra/quiches-tartas-y-pays

WE ARE NOT ZOMBIES presenta
AQUÍ NADA SOBRA con QUICHÉS, TARTAS Y PAYS

En el sexto episodio de Aquí Nada Sobra hablamos sobre la preparación de Quichés, Tartas y Pays. Comenzamos con una base de masa quebrada que se suele rellenar con una mezcla de huevos batidos y crema de leche donde se añaden diversos ingredientes, entre los que se pueden encontrar todo tipo de carnes, pescados, mariscos y verduras, una perfecta opción para aprovechar las sobras de comida de la semana.

Invitados: Pola Hurtado Sebastián Amaro

Aquí Nada Sobra es el podcast de We Are Not Zombies que se pregunta, ¿qué hacer con las sobras después de comer? David Santa Cruz ‘La Banquetera’, periodista y cronista gastronómico, será nuestro guía en el interesante camino del reaprovechamiento de aquello que queda en el plato.

Súmate al Movimiento No Zombie:
Web: https://www.wearenotzombies.com
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Youtube: https://bit.ly/39FViiC
Transcript
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04:23 the bread of popular cuisine that is more present in the daily table,
04:27 there are other breads that we can freeze and reuse as such,
04:32 as an accompaniment to food, right?
04:34 When we freeze the bread, there are those who are encouraged to freeze it without anything,
04:39 there are those who thaw it, well, we inflate it.
04:43 - Oh, the word "Lominguera". - Lominguera, sorry.
04:49 - The gastronomic slash, right? - I put it in a plastic bag
04:53 in the typical strass paper bag and in a plastic bag and it freezes well.
04:58 - It freezes well, yes. - It happens as ...
05:00 - It also depends on where you are going to defrost it, I think, and what oven, right?
05:04 For me, as it fits better in the oven or in the electric oven, it can be defrosted easily.
05:10 The truth is that I really like the bread that freezes and then toasts
05:15 because it gives it a degree of crunch that I think is rarely achieved with other things, right?
05:22 So, we can preserve the bread like this, if you have a surplus of bread,
05:30 think first about the freezer, if you have space and if you feel like freezing it,
05:34 and you will have bread, equally appetizing, more crunchy,
05:38 and another thing that guarantees that you have it to eat warm, right?
05:42 So, that's where we started.
05:45 - Sure. Hey, Ana.
05:47 What do you do? I guess the recipe you're going to give us,
05:52 that you prepared for us today, is of Oaxacan origin.
05:56 - That's right, exactly.
05:58 - Tell me, what do you do with the panduro and what bread are we talking about?
06:02 - Look, in Oaxaca there is a very well-known piedrazo,
06:06 and it's not the piedrazo, literally, with a stone,
06:10 but with a panduro, it's a type of hard bread that is baked, cut and baked again,
06:16 and then it is submerged in a vinegar that is prepared with garlic,
06:22 traditionally, it is chile pasilla mije, which is an endemic chili of Oaxaca,
06:29 but if you don't have that, because it is a little difficult to get,
06:33 you can use the tree chili without any problem.
06:36 So, we season that vinegar with onion, garlic, chili,
06:42 and optionally we can put some cooked potatoes and some cooked carrots in there too.
06:47 It's a snack, it's a craving, for any Oaxacan, they tell us piedrazo and saliva, really.
06:55 Super tasty, the acidity.
06:57 Something super, super important, let's say, like all this culture of what the piedrazo encompasses,
07:02 is the use of fruit vinegar.
07:06 Generally, pineapple vinegar is used.
07:09 In Oaxaca, the elaboration of homemade and fruit vinegars is still very much preserved.
07:15 This, the truth is that if you do it with another type of vinegar,
07:19 it is a little more aggressive to the palate,
07:22 but if you manage to get a vinegar or you prepare it at home, they are super tasty, really.
07:27 I'm going to do a commercial, I'm going to do a commercial in the mushroom episode of "Aquí Nada Sobra".
07:32 Ana Luisa gives us a recipe to make pineapple vinegar.
07:37 We talk about ferments, kombuchas, and she gives us her recipe to make pineapple vinegar.
07:43 So, we continue with ...
07:46 Well, that's what it is, practically what you do is put it to cook,
07:49 the first step is to put one or two garlic heads to cook,
07:54 with a little water and salt.
07:57 You leave it, I think the garlic, in fact, the garlic is cooked from 10 to 15 minutes,
08:02 depending on the size of the head of the garlic and the type of garlic, but that is the average.
08:06 From there, you turn it off, we add two cups of vinegar,
08:11 and the onion, previously in rings, I like them to be in thick rings,
08:17 because as we are going to submerge it in the vinegar, it is going to be a curty,
08:21 it is going to be like, so that the onion does not turn out,
08:26 well, if you like it to be crunchy, if you like the consistency softer,
08:31 you can cut it thinner and then you stir that part, right?
08:35 So, well, we stay in that we add the onion rings,
08:41 and then we season them, we check, we rectify the taste of the salt,
08:46 and we add the previously seasoned chilies, we pass them a little while in the comal,
08:51 in the pan, or on direct fire, but if you do it on direct fire,
08:55 be careful so that it does not burn, you add them,
08:59 if you want them to sting, open them, that is, the pan, you make a cut,
09:05 and you throw them there, we do not take anything out of it,
09:09 well, no, the truth is that I leave them intact,
09:13 if you want it to just have the flavor, do not open them,
09:17 do not make an opening, because if not, that will be,
09:21 opening the chili, all the capsaicin, which is the substance,
09:24 which is what gives you that feeling of sting,
09:28 it will come out, which is what is in the veins, right?
09:31 But if you don't open it, no problem, if you open it, it's like opening the Pandora's box,
09:36 and you don't know what luck you get, because there are times that it stings,
09:39 and there are times that it doesn't sting, right?
09:40 There is that luck, and then we leave it at least 24 hours,
09:46 if you are going to put potatoes on it, many put Cambray potato or alfa potato,
09:51 I recommend that it is alfa potato and not yellow potato,
09:54 because if not, your preparation will be watery,
09:58 which is an alfa potato.
10:00 What is the alfa potato, sorry?
10:02 Alfa potato, well, it is a classification of potatoes,
10:06 but by quality it is very, very, very coveted,
10:08 because they are the ones that have the least amount of starch,
10:13 so it will not be a sweet taste,
10:16 it is white when its cooking is totally white,
10:20 and it has a certain consistency that makes it very durable when it comes to cooking,
10:25 to baking, it has many, many, many qualities.
10:29 Yes, it is a potato that is one of the most expensive, if I remember correctly,
10:32 within the commercials, if they are the most expensive, it is alfa, right?
10:37 I presume that it is alfa potato, or Cambray,
10:42 or if it has a possibility, right now I don't know if it is a season,
10:47 I don't think so right now, it's just going to start,
10:49 of the Sierra potato, I think here it is,
10:54 or the purple one, there is also a purple one.
10:57 That is a luxury, I wanted to get it here.
10:59 Yes, of course, it is a luxury, but if you have the possibility,
11:02 we don't know where you are going to be seeing or listening to us,
11:05 but if you remember when they say, "I have a lot of potato",
11:10 then put them in vinegar, they are very rich.
11:13 Very rich.
11:15 Ana, and the stones are a snack, but are they more stylish in the morning or in the afternoon?
11:21 That gave me a lot of curiosity, because it is a forceful snack, right?
11:24 It is not a stand-up snack that keeps you standing, it is big.
11:31 Yes, it is big, because it is a dry bread, so you soak it.
11:34 Right now, the previous medium, I have memories of when I was a child,
11:39 that at noon, that is, when you leave school,
11:43 like at one, one and a half, there were already stones,
11:46 or sometimes in the cafes they sold it for break.
11:51 And there it is like, I think it is a craving,
11:55 you can get it from noon, in fact, there is a very famous place,
12:00 Las Nieves, it is called that, it is the church of the snow,
12:06 and it is precisely the well, because there is a well,
12:09 the truth is that I don't remember why they call it the well,
12:13 but there is a church, and it is very well known,
12:16 and we are going to eat some stones to the well,
12:20 because it is still there, it is one of the places that prepares them,
12:22 that is, they prepare the wine, because a season is left.