Uploads by JonTillman
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
This special page shows all uploaded files.
| Date | Name | Thumbnail | Size | Description | Versions |
|---|---|---|---|---|---|
| 10:26, 11 October 2022 | Espichas-text-02-225x300.jpg (file) |  |
15 KB | 1 | |
| 10:24, 11 October 2022 | Espichas-drawing-300x240.jpg (file) |  |
30 KB | 1 | |
| 09:58, 11 October 2022 | Espichas-feature.jpg (file) |  |
144 KB | a llagar ready for an espicha | 1 |
| 15:45, 10 October 2022 | El-desarme-feature.jpg (file) |  |
87 KB | El Desarme is a food festival, a one-meal event, celebrated in Oviedo on October 19th every year. That date is the anniversary of the Battle of Oviedo during the First Carlist War. | 1 |
| 12:28, 10 October 2022 | Cecina EA.jpg (file) |  |
29 KB | 1 | |
| 12:21, 10 October 2022 | One Put Cooking.jpg (file) |  |
29 KB | A pot in a restaurant | 1 |
| 10:18, 10 October 2022 | Patatas-tres-salsas.jpg (file) |  |
72 KB | Everybody loves fried potatoes with stuff to dip them in. Here’s how we do it in Asturias. Fluffy fried potato cubes smothered in three different sauces for maximum gluttony. | 1 |
| 11:45, 9 October 2022 | Salsa Brava.jpg (file) |  |
22 KB | The Spanish answer to ketchup. Salsa brava is the go-to dipping sauce all over Spain, and is a potato’s best friend. | 1 |
| 09:52, 9 October 2022 | Salsa-alioli.jpg (file) |  |
54 KB | While some misguided ultra-purists demand that alioli be made without egg yolks, those who understand science and are not masochists make it this way. | 1 |
| 09:36, 9 October 2022 | 20210307-Eating-Asturias-JT-Salsa-Cabrales-Feature-1024x576.jpg (file) |  |
45 KB | Salsa de Cabrales ingredients | 1 |
| 09:32, 9 October 2022 | 20210227-Eating-Asturias-JT-Kiwi-Feature-1024x576.jpg (file) |  |
7 KB | Asturian kiwi cut in half | 1 |
| 09:15, 9 October 2022 | Tortos-feature-1024x819.jpg (file) |  |
58 KB | The Asturian version of the hoecake, itself an ancient form of very simple cornbread found throughout the Americas, is a hearty, and easy recipe. | 1 |
| 07:51, 9 October 2022 | Recipe-picadillo-feature-1024x576.jpg (file) |  |
44 KB | homemade picadillo | 1 |
| 07:44, 9 October 2022 | Map Iberian Peninsula 910-es.svg.png (file) |  |
106 KB | 1 | |
| 16:13, 7 October 2022 | Horreo-corn-drying.jpg (file) |  |
155 KB | 1 | |
| 16:09, 7 October 2022 | Zea mays.png (file) |  |
27 KB | 1 | |
| 16:03, 7 October 2022 | Farines-feature-1024x576.jpg (file) |  |
30 KB | 1 | |
| 12:43, 7 October 2022 | Verdinas con Almejas.jpg (file) |  |
27 KB | Verdinas con almejas (Flageolets With Clams) is one of the most loved recipes in all of Asturias. It perfectly blends the sea and the mountains (mar y montaña) into a succulent stew enjoyed by all. This is not the ‘surf and turf’ I grew up with! | 1 |
| 12:39, 7 October 2022 | Still-dead.jpg (file) |  |
6 KB | 1 | |
| 12:38, 7 October 2022 | 986622bb20f91047ca6007a3b5cc3a.jpg (file) |  |
53 KB | 1 | |
| 12:37, 7 October 2022 | Comte de la Vega del Sella.jpg (file) |  |
23 KB | 1 | |
| 12:29, 7 October 2022 | Victorian Gardening.jpg.webp (file) |  |
38 KB | 1 | |
| 12:27, 7 October 2022 | Comte de la Vega del Sella-290x300.jpg.webp (file) |  |
21 KB | 1 | |
| 12:25, 7 October 2022 | Verdinas-Feature.png (file) |  |
1.36 MB | Verdinas in a bowl | 1 |
| 10:17, 7 October 2022 | Sidrerias de asturias.png (file) |  |
12 KB | Sidrerías de Asturias quality mark | 1 |
| 10:14, 7 October 2022 | Mesas de Asturias.png (file) |  |
26 KB | Mesas de Asturias. Excelencia Gastronómica quality mark | 1 |
| 09:54, 7 October 2022 | Morcilla-astuiana-MG.png (file) |  |
64 KB | Marca de Garantía for Morcilla Asturiana | 1 |
| 09:14, 7 October 2022 | Logo ETG.png (file) |  |
17 KB | In English Traditional Specialties Guaranteed (TSG) – An EU scheme for geographical indications and traditional specialties. | 1 |
| 09:09, 7 October 2022 | Logo IGP.jpg (file) |  |
62 KB | Seal for IGP products in Spain | 1 |
| 09:08, 7 October 2022 | Logo-dop.png (file) |  |
36 KB | protected designation of origin (PDO) | 1 |
| 07:41, 7 October 2022 | Arroz con leche asturiana.jpg (file) |  |
35 KB | The whole world eats rice pudding, and each culture puts its own unique spin on it. Learn how to make the unique Asturian arroz con leche. | 1 |
| 11:10, 6 October 2022 | Compango-astuiano-MG.png (file) |  |
70 KB | The Marca Garantía seal for Compango Asturiano | 1 |
| 11:03, 6 October 2022 | Chorizo-astuiano-MG.png (file) |  |
68 KB | The Marca de Garantía seal for Asturian smoked chorizo | 1 |
| 11:01, 6 October 2022 | Festival del Chosco 2021.jpg (file) |  |
68 KB | The 2021 promotional poster for the Festival del Chosco de Tineo | 1 |
| 10:11, 6 October 2022 | Festival Del Chosco 2022.jpg (file) |  |
85 KB | The 2022 Festival del Chosco de Tineo promotional poster | 1 |
| 09:57, 6 October 2022 | Chosco-de-tineo-plated.jpg (file) |  |
1.46 MB | Chosco de Tineo on a wooden plate with boiled potatoes | 1 |
| 09:43, 6 October 2022 | Chsoco-de-tineo-IGP.png (file) |  |
106 KB | IGP Chosco de Tineo | 1 |
| 09:34, 6 October 2022 | Chosco-de-tineo-feature.jpg (file) |  |
1.84 MB | A whole pork loin turned into a sausage | 1 |
| 09:22, 6 October 2022 | Chorizo a la sidra EA.jpg (file) |  |
2.58 MB | Chorizo a la sidra is a classic tapa. This bar snack is in every sidrería in Asturias. Here’s how to make an amazing version at home. | 1 |
| 09:16, 6 October 2022 | Chorizo Asturiano.jpg (file) |  |
36 KB | The uncured, smoked, chorizo emblematic of Asturias, | 1 |
| 09:05, 6 October 2022 | Frixuelos stock.jpg (file) |  |
32 KB | Frixuelos are the Asturian version of crepes. Commonly served during Antroxu, they are good any time of the year. I like them for breakfast smeared with all sorts of things and folded in quarters. They are also great rolled around a sweet stuffing. | 1 |
| 07:27, 6 October 2022 | Pulpín con patatines.jpg (file) |  |
29 KB | Octopus is a much-loved food in Asturias. Here I give you a recipe for one of the most famous Asturian seafood dishes: Pulpín con patatines or pulpo con patatas. | 1 |
| 21:01, 5 October 2022 | Compango Cooking.jpg (file) |  |
25 KB | Compango being fried in a cast-iron skillet | 1 |
| 21:00, 5 October 2022 | Compango.jpg (file) |  |
32 KB | Chorizo, Morcilla and Panceta, the three most common ingredients in a ''compango'' | 1 |
| 15:37, 5 October 2022 | Fabada Asturiana.jpg (file) |  |
60 KB | Fabada is the classic Asturian dish. It has come to symbolize the whole of Asturian gastronomy. A hearty stew of white beans and multiple sausages and meats, it is a serious meal in a bowl. | 1 |
| 15:32, 5 October 2022 | Sancho Panza Dore.jpg (file) |  |
54 KB | Illustration from Don Quixote, by Miguel de Cervantes, illustrated by Gustave Dore. Sancho Panza overeating. | 1 |
| 15:30, 5 October 2022 | Ein new Kochbuch.jpg (file) |  |
106 KB | ‘Ein new Kochbuch’, Marx Rumpolt. Frankfort 1581. Woodcut by Jost Amman | 1 |
| 14:37, 5 October 2022 | Casadielles.jpg (file) |  |
115 KB | Casadielles are made everywhere in Asturias. These impressive walnut pastries are incredibly easy to make at home. | 1 |
| 14:26, 5 October 2022 | Postre Panchón.jpg (file) |  |
37 KB | Postre panchón is a typical dessert of the conceyo of Aller, where it is made for different festivals in the autumn. Made traditionally from pan panchón, it is a simple, homey dessert you can make in 10 minutes. | 1 |
| 14:01, 5 October 2022 | Pan Panchón.jpg (file) |  |
70 KB | a loaf of hearth baked Panchón bread | 1 |
