Slippery when wet

Spaniards seem to like napkins more than Britons. Now I'm not trying to say that we Britons don't like napkins or that there is something intrinsically right or wrong about using napkins. Go into a British restaurant and there will be napkins. They give you piles of them in McDonald's because, as the bun disintegrates, you will end up with a palmful of slimy hamburger patty, lettuce and ketchup and you will need them to clean up. If my family home was anything to go by the English use them only when we are being a bit posh; Christmas or when friends came to dinner. Normally though, especially at home, no serviettes, no napkins. Spaniards on the other hand put napkins out as naturally as they put out the cutlery and bread when they are setting the table and there is no Spanish restaurant, bar, barbecue, picnic or home without them.

Order a beer in a Spanish bar and you probably won't get a beer mat - sometimes yes and more and more frequently but not usually. The beer on the other hand will be cold so water will condense out on the glass and, after a while there will be a little puddle of water on the bar or table. But fear not, there will be a handy dispenser full of serviettes and you will be able to mop up the liquid. Only you won't or at least you couldn't but more and more you can.

I've just realised, pushed by an article that I read in el País, that it's ages since I've seen the sort of napkins that were everywhere in Spain at one time. They were a bit like the old Izal hard toilet paper and about the same sheet size too. They usually had a pattern around the outside in blue or red - sometimes chains, sometimes rhomboids, sometimes aeroplanes and the name of the bar in the middle. They came in spring loaded dispensers that were called miniservis and the serviettes were called servilletas zigzag (or sulphite glazed paper napkins to anyone in the trade). When you tried to pull out one you would be rewarded tenfold. No matter though because they actually seemed to repel liquid rather than to soak it up so you needed the whole ten to redistribute your puddle. It was similar if you were eating tapas with your fingers. By the time you'd finished you would have a whole pile of these sodden, grease, oil or sauce covered bits of paper piled alongside your plate.

Nowadays the normal serviettes are more like Andrex than Izal. This struck me as I was pulling an effectively absorbent black napkin from the little box in front of me in a bar the other day. They were held in place by a daintily painted pebble. Very pretty. Not as trendy though as the unbleached yellowish napkins that you get in the gastrobars on the coast or in big cities. There was, though, one advantage to the old slippery sided napkins. When they were put under food on a plate, like a sandwich or a croquette, they acted like grease-proof paper forming an effective non stick barrier between plate and food whereas the new sort tend to sort of attach themselves to your food in a most unpleasant way.

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I have used the terms serviette and napkin interchangeably. I thought, for sixty four years, that napkins were cloth and serviettes paper but, in checking for this blog post I found that although there used to be some distinction in the way distant past that hasn't been the case for a few hundred years.

Comings and goings

We were going to try out the new Indian restaurant in Pinoso yesterday lunchtime. Maggie works till three and getting lunch around that time in Spain is absolutely standard. Nonetheless, on a slow day in a small town it's just possible that the kitchen will close if a restaurant is short of custom. I put my head around the door, to check. I was greeted in English. Open till six he said. It turned out that we'd had a bit of a communication problem. In fact they opened at six, not closed, presumably for we early dining Britons.

I knew about the Taj Mahal from simply passing by. The other day though, when I was quizzing, as one does, a student about toppings on pizza, they told me that they preferred pizzas from el Punto to the ones from Riquelme. According to the student the shop was about 300 metres from where I work. I'd never heard of them, I'd never seen their soiled napkins dancing in the swirling leaves, never seen their pizza boxes abandoned on the floor. Their Facebook page was created in July 2016 which suggests I've had plenty of time to notice them. Their takeaway offer seems to be traditional Spanish food as well as burgers and pizzas. I made a short detour from work and, right enough, there they were. They don't open Thursday lunchtime though.

Indian and takeaway denied us then. I wondered about La Picaeta. We went in there a couple of weeks ago. They gave us a business card with a new name and a new address. I'd heard an advert on the local radio to say that the restaurant was under new management but I think their launch day was today which wasn't much good yesterday lunchtime.

Maggie came up with a cunning plan. The dining room at Mañan has been putting out a blackboard advertising their lunchtime set meal for months now. Despite our thirteen year residence in Pinoso we'd never been there before today. We finally righted that wrong. Perfectly acceptable; nothing fancy but good and obviously well established - salad, starter, barbecued meat, pudding, coffee and a drink for a massive 9€.

So we've still got the Indian and the takeaway and the new Picaeta to try whilst the old Picaeta management, according to their card, are now running, los Coves. Ages ago we went to a bar/restaurant with that name up in Santa Catalina so I presume it's the same place. We need to check. Actually talking about Santa Catalina, we were up there last Friday and we found a bar with live music that we didn't know about - we knew the bar but not about singer - we must go back. At least we did manage to get into Estem Ací - the name for the new restaurant being run by the Uruguayan twins who formerly ran Oasis - shortly after it opened back in October. And, the other day I hesitated outside the bar in Rodriguillo, one of the outlying villages of Pinoso. I last went there in about 2006, shortly after that it closed for a long time but I'd heard it had re-opened. The hissing of the coffee machine and the chatter of voices emanating from inside the bar bore that out as I dithered on the threshold.

We're not exactly stay at home types so it seems just remarkable to me that there can be so many restaurants or bars that we haven't spent money in. After all the town, nay village, of Pinoso has only just over seven and a half thousand people!

Our menu today

Egg and chips is a typical Spanish dish. Egg and chips is a typical English dish too. I wouldn't be surprised if half the world has a similar claim to egg and chips. Of course there can be lots of differences between one plateful of egg and chips and another dependant on the quality of the ingredients and the preparation. I like my bacon sandwiches in white bread with lots of butter and with crispy but cooled bacon. I know people who are appalled at the idea of butter and white bread and pour ketchup or brown sauce on theirs. So preparation, ingredients and personal taste all make a difference when we're talking food.

Sometimes Spanish people ask me if I eat British or Spanish food at home. I suppose the question is whether I eat paella or roast beef and Yorkshire pudding because, most of the time, the stuff I cook is probably stateless. I might think it's chilli con carne or biryani but a Mexican (or is that a Texan) and an Indian wouldn't recognise it as such. And who lays claim to chicken with garlic and lemon? Eating out of course it's possible to choose. Spanish pizzas, hamburgers and Spring rolls have numerous Spanish touches but the sign above the restaurant door still says American or Italian or Chinese. There are plenty of restaurants though that sell food that most would class as local, as traditional, as Spanish. Lots of it, like pork chop and chips or fried hake is as nationless as egg and chips. Hand over the steamed mussels and tell a Belgian that they are typically Spanish and I don't think they would agree however normal it is for Spaniards to eat mussels.

There is obviously lots of food that is Spanish through and through. Nobody would doubt the parentage of the myriad of rice dishes that we lump together as paella or the less internationalized classics such as fabada Asturiana, marmitako, cocido, michirones, calçots, patatas revolconas, flamenquines and hundreds more. I heard someone once say that lots of the best Spanish food depends on the shopping and I tend to agree. The cooking is often simple but the food is well conceived and tasty if the ingredients are good. Las papas arrugadas, something typical of the Canary Islands, are simply wrinkly boiled potatoes usually served with a sauce made with oil, vinegar and paprika pepper. This is hardly haute cuisine but they can be splendid. Or they can be very ordinary. It's the same with so many of the dishes. I had the local rice with rabbit and snail dish in a restaurant in Chinorlet when I was with my mum and the one word to describe it would be sublime. I could not believe that rice could be so good. I made a reservation to take Maggie to the same place. The rice was good but nothing special. It may have been a different cook, the wood may have burned at a different temperature, maybe it was a variation in the amount of salt, the rabbit may have been from a farm rather than caught on the mountains, maybe it was the wrong season for the snails - who knows, but it wasn't as good. And if you go into a restaurant where one of the starters on the fixed price 9€ lunch is labelled as paella, or if there's a photo of it, I can guarantee that the rice will not leave you impressed. It's only paella in name, not in spirit, not in ingredients, not in the care. I've had worse fabada in a restaurant than the stuff that comes out of the cans bought in the local supermarket and I've had fabada that made me understand why the dish is famous in Spain.

So the upmarket Spanish restaurants work in two modalities. The first is a restaurant that cooks the same food as your mum or your grandma (dad or grandfather if you prefer) but tries to do it better. My grandma never cooked gazpacho pinosero so I can't comment but I've enjoyed traditional food, of this type, in lots of those restaurants. The second style is food that may pay lip service to local cuisine but the interpretation is a very personal one, that of an auteur chef. As the waiter describes the dish they tell you that the small spot of reddish paste represents a traditional local food or that the tiny mound of mashed potato flavoured with almond represents the symbiosis present in the local agricultural economy. Well, if they say so.

For the past two years, on Maggie's birthday, we have gone to a restaurant with a couple of Michelin stars. Last year I had to try hard not to laugh out loud when the waitress was telling us about using the mould that grows on corn as one of the ingredients. If I'd been in argumentative mood I may have asked why that corn fungus had never caught on in the majority of the bars, cafes and restaurants of the world. Last night we went to a place in Almansa. No names no pack drill. The room was pleasant, the servers were very personable and efficient. The problem was that the set menu, which included  a very creditable 12 or 13 courses for a reasonable 69€, was quite unpleasant. I can't say that I enjoyed a single dish. Most were OK, edible enough, the sort of thing you eat as a houseguest so as not to upset your host. Not something you would choose to eat but something you force down behind a pantomime smile for someone else's benefit. A couple of the courses were, literally, hard to swallow, the sort of food that was close to making me gag. Tuna hearts stuffed with something that I missed in the description, but which looked like snot, resembled nothing more than a couple of glassy fish eyeballs. By the end of the meal I was really hoping that they did ordinary coffee; surely good coffee would overpower the variety of tastes lingering in my mouth?

But I suppose we'll be back to another one next year. Hope springs ever eternal as they say even if kangaroos just hop.

Knives and forks

It's odd what you stop noticing. Because of her job Maggie talks to lots of people who are new to the area. One of her clients, let's call her Betty, was telling Maggie about an experience in a local restaurant. Betty asked for a red wine to go with her set price meal. She was was pleasantly surprised when the waiter left the bottle on the table. Lots of wine from around here is still not premium product, it's something for drinking, so leaving the bottle with the implicit offer to drink as much of it as you want, is still very common. I wouldn't have noticed.

We went to a couple of posher than our usual style of restaurant last weekend. When I was telling a pal about the restaurants. I described them as "the sort of place where they take your cutlery after each course". I realised that the description presumed a little knowledge of everyday restaurant practice. Nowadays I would never think to leave my knife and fork at attention on the plate when I have finished the first course. I would set them to one side ready for the second course. Our guests from the UK don't and the waiter or waitress has to do it for them.

That was the idea, when I first started the blog, a sort of ooh!, aah!, look how funny that is. Nowadays, when a visiting Briton wants to pay at the bar for the drink as soon as it is served, when visitors find it strange that restaurants are not open midweek in the evening and when they really think that most Spaniards have a bit of a sleep in the afternoon I don't usually say anything.

So many of those things that were strange are now usual and some of the things that were usual are now strange. The strangest thing, for me, is when other long term immigrants still find those things strange after years and years here.