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How to pronounce rancidness in English?

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Welcome to sunny Spain, welcome to sunny Spain,
welcome to sunny Spain.
More?
Can we stop now and just get in there and
have some fucking steak.
We have come to Tolosa to
visit the restaurant Casa Julian,
home to the best steak in the Basque country.
The or grilling tradition is really important here,
and Matias is an undisputed master.
The rib of the, what's it called?
Of the cow.
In the Basque country,
many businesses are family run and
Casa Julian is no exception.
Grilling is in the blood here.
He'll be the third generation if
he doesn't end up doing something else.
Hi.
Look at the grill, you have to start grilling.
Look, it's the grill.
He will grill delicious steaks, with grandad.
I'm hungry.
You can't make mistakes,
otherwise you'll ruin the chop, you'll destroy it.
Now we're going to the barbeque to
grill the chop.
We put the lower back first, because it's
thicker and takes longer to cook, and
then we put the upper back.
You'll see there's fatty marbling,
which gives the meat more flavor.
We cover it with salt.
Now we put a small cut here in the fat so
it doesn't curl up.
Now we leave them to brown.
The salt draws the juices upwards and
doesn't let them escape, sealing them in.
We'll do the same on the other side.
Then we shake them.
The salt falls off and
the meat is left perfectly seasoned.
All the livestock houses in the whole of Spain in
the Basque Country we would consume them in
one month.
For me right now, nothing else exists but
that piece of meat.
Oh no, goodbye.
I've been, kind of forced to eat fish for
the whole week.
And this is the moment I have been waiting for.
So now what?
How much does a steak cost?
45 Euros per steak.
Each one weighs over a kilo.
Do you want the bone?
Give me the whole thing, I want it all.
It's really good.
This is better than sex.
What can I say?
Mm. Mm.
Can you tell them this is normal so
I don't look like a truffle pig?
What I like best is seeing customers grab
the bone with their hands, and
devour it leaving the bone clean as a whistle.
Please don't cry.
Have people cried here?
Yes, when they are about to finish,
just like Irene.
Now that's a good piece of meat.
Gorgeous.
Thank you, good bye.
Brilliant, fantastic.
Fuck you cat-callers.
With the Spanish rain still beating down,
we were headed to a cider house in Astigarraga.
The equipment was shining new, but the methods and
expertise dated back over 400 years, passed down
through generations of the Zapiain family.
At this moment the cider smells of
the fermentation process a little bit
like butter or yoghurt.
If it's made with a balanced apple,
it will smell like papaya or banana.
If it's made with an old apple,
touches of wood and rancidness.
We stand out for making a consistent product all
year round and a very aromatic cider,
that's why we always use fresh apples.
Cider has long been
a traditional rural drink in the Basque country,
and a specialty of Astigarraga.
It was once seen as what you drank when you didn't
have wine, but now,
through the efforts of producers like Zapiain,
it's developing a whole new status.
Egoitz's cousin Miguel,
took us upstairs to show us how it all begins.
The Zapiain family has been
making cider in 1595.
The town we are in, Astigarraga is recognised
as the cider capital in Gipuzkoa.
Oh. Shall we go
through the manufacturing process?
Hm.
I know shitloads about marketing, but
nothing about apples.
I can tell you, I think,
the juice is in the apple.
If I could find an apple that I could open.
Apples can float on water, and
that's how we transport them.
They float slowly without being damaged.
Then they go up on this conveyor belt where we do
a selection.
Boss, how do you identify the rotten apples?
They look rotten.
The apple that we had as a whole piece, has now
been crushed and it's perfect for doing this.
This that you can see here,
is the juice that will be converted to cider.
What we do here, once the apples have been crushed
and pressed, we have four insulated deposits.
We store the juice,
we leave that to cool down and then decant it.
The solid particles sink, and
the liquid stays at the top.
Now, try it.
Then we send that to be fermented.
It's a bit like apple juice.
Completely.
Delicious.
Did you like it?
I loved it. So
that's just the first step for
a quality product.
Come on let's go.
Well, Irene, this is the main cellar of Zapiain.
From January to
April every night we have the txotx ritual.
When I go txotx the cider comes out and
people enjoy it.
Txotx!
Come on.
Well done.
Now it tastes a bit like leather or wood.
It's halfway between white wine.
It's an apple wine so you can imagine the flavour.
It wasn't like cider I'd had before.
Dry, flat, and very strong, but delicious.
With the threat of a hangover looming,
we got back on the road in search of
the pigs that would become famous Basque ham.
Pigs are like the cutest baby animal you can,
you can think of and being a city girl I don't
have many opportunities to see pigs, er, in not.
In 1 Km, turn right for Nacional 1.
Oh, find me a cigarette, somebody, and
a coffee to digest this.
Turn right for Nacional 1.
Shut up!
We are venturing into the nearby countryside to
meet the Ole Pieta
family who are keeping the ancient breed of
pio negra pig from extinction.
An unbroken line of Ole Pietas,
has been farming this land for 500 years.
They are proud of their roots, and
the children here speak only the local
Basque language.
Here I have a little friend roaming free.
I see. A little one.
22 years ago we figured out that there were
three indigenous breeds of Basque pig.
Two of those had gone extinct and
only one Basque breed of pig remained.
And that one breed was itself endangered.
So we decided to revive this breed which was on
the brink of extinction.
The pigs have 120,000 square meters to roam.
They eat grass, acorns, roots.
For 20 months I think it's a life worth living.
Basque, Joannes, what are you doing?
Well then,
look how cute the are when they're small.
It's a gift we receive about every 112 days.
I'm over joyed here because I am
about to touch and hold piglets.
Let's see if we pick a chilled-out piglet, or
a nervous one.
This one seems pretty calm so far.
How do I hold it?
Just as you would a baby.
Mm-hm.
There.
Oh, it's so warm and so-
It's really warm.
Oh, I wish I could keep him,
I want to keep him forever.
Is this what it feels like to have a baby?
Maybe I want babies now?
It seems unbelievable, but
another characteristic of pigs is
that they're the cleanest domestic animal.
It's an animal that will never do
its bowel movements.
He's managed to bring the pigs over.
It fell asleep, Irene!
And you've had it for some time now.
There you go.
He doesn't want to leave you.
Mum, what gorgeous kids you have!
The aren't just farmers.
They produce super high
quality cured pork and ham.
And while I love piglets, I just love bacon more.
Now this is ham!
If anyone wants to improve
on this they better start working on it now.
Can you cut some of this bit for me or
is that not the done thing?
Why there? I like
the meat that's a bit firmer.
That's the part of the ham I like the most too,
but the juicier one,
the most flavoursome cut is that one there.
I have to confess I'm
fighting against my own natural instincts,
because I'm a bit of a raccoon and I like to.
Today you have to wait.
Yeah.
One, not really respects until the plate is full
and we can dive into our magnificent meat.
Are you ready?
The best Ham.
Ham.
Ham Thank you
You guys out there,
you don't know w hat you are missing.
Let's see that hand.
Bon Appetit.
There is a mystery hidden in the fog in
these valleys, right?
It's said that all the North Atlantic peoples
came to take shelter in the Bay of Biscay.
At the end of the Ice Age they began to emerge, and
spread further and further out.
So the whole world
descends from the Basque people.
I can't really tell you if it's true or not,
but if the Basque people are the most ancient in
Indo-Europe, maybe there's some truth in it.
So with the tenderness of the slow cook, and
the action of the grill it's spectacular.
So with the tenderness of the slow cook, and
the action of the grill it's spectacular.
Then we garnish it with mashed potato,
we bake some Reineta apples we grow ourselves,
and make a puree with those.
You know, owing to the Basque fame that
everything is bigger, stronger and heavier.
This is the bacon.
Not right.
This is too much.
Thank you guys.
Until next time.
Thank you very much.
You're such a happy kid, don't change, okay?
What a lovely family.
If you're a city kid you'll, you'll grow up in
a flat, you know, your, your gonna spend your
life in elevators and going up and down stairs.
Where as these kids have acres and acres of
mystical nature to grow from, and that must be
an amazing experience to, to have as, as a kid.
I think the Basque people are in love with their
land and traditions.
5 bucks for
a kilogram of wonderful, wonderful bliss.
This stuff you can't find in the city.
You can't, you simply can't.
600 Euros per kilo?
Yes.
That's why you need to
put the truffle on the plate.
This wine is shit hot.

Welcome to sunny Spain, welcome to sunny Spain,

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rancidness::noun | Spocien Dictionary

rancidness

noun

the property of being rancid

Type	Words
Type of	aroma, odor, odour, olfactory property, scent, smell, taste property
Derivation	rancid

How to pronounce rancidness in English?

rancidness::noun | Spocien Dictionary

abandonment

Related words

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