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We love ham croquettes, but every now and then you have to vary. This is a route through Madrid’s peculiar croquettes that rival the classics, and that use tripe, crayfish or Parmesan crust.
Why should we keep eggs in the fridge if they are out in the stores? What does the color of their yolk tell us? Are the ones from “happy hens” better? The author of Gominolas de Petróleo answers these doubts.
Industrial chocolate ice creams are often advertised with all kinds of erotic insinuations. Are there any that really excite our palate? An expert blind tastes nine brands and chooses the best.
Imagine tender pieces of sirloin steak, covered with a layer of crispy batter that tastes like a churro and topped with the most lusty and explosive sweet and sour sauce. That’s pretty much “hip hop pork” from Chi Nanit.
Huesca is a leading pastry powerhouse: few provinces preserve so many good historic pastry shops. Its specialties range from the Russian to the braid through the Biarritz cake or the Jaques.
The new channel is called El Comidista en EL PAÍS, and from now on all the videos we make will be posted there. Don’t be upset because you will also be able to continue watching them here, on the El Comidista website, as always: we are just giving you another way to enjoy them, with their particular advantages. What are they? Well, the most important is that you can subscribe to the YouTube channel, so you will be notified every time we have a new video. In addition, there you will have all our audiovisual content well grouped and ordered, and you will be able to enjoy it often as if you were living in a never-ending telecomdidistic flow.
In the YouTube channel you will find playlists with the sections that have made us famous from Regomello del Cerezo to Villanueva de los Nabos: product tastings, recipes, aargs, postureo tests, comidistest and many more. You will also be able to share them, put them in your lists, give them “thumbs up” or “thumbs down”, and comment on them to praise or criticize them.
el comidista butterfly chicken
I think El Comidista is successful first because it is quite rigorous: the recipes are always tested, as well as the products or restaurants we recommend. Second, because we try to be honest: we only speak well of what we think is really good. Third, because we are furiously anti-elitist: we are more interested in affordablebezahlbar, erschwinglichasequible food than in expensive food or restaurants. Fourth, because we use a sense of humor to communicate our love of food, and we try not to put on airs and graces.
El Comidista: It is not in the RAE, but the Fundeu recommended it as an alternative to “foodie”. I guess it means “foodie”, but I made it up to title the blog because it reminded me of “journalist” and “fashionista”. To be honest, it wasn’t a super original idea either: at that time there was already a website in the United States called “Foodista”.
El Comidista: There is not much difference. Maybe in a book you have to take more care in the editing of the text -unlike in digital, you can’t correct it once it’s printed- and also in the quality of the photography. The book has a charm that the web will never have; the web has the advantage that you can make video recipes (very important in El Comidista since we started making them in 2015) and encourage the participation of readers.
straight to the palate
After studying Hispanic philology at the University of Deusto he moved to Madrid to continue his master’s studies in journalism. In 2004 he moved to Barcelona and began studying gastronomy at the Escuela de Hostelería Hofmann.
He created the culinary blog Ondakín, with which he won the award for best cook blogger of 2009 from Canal Cocina. This was the origin of what would become the project that made him famous, El Comidista, in the newspaper El País. He has worked for Canal+ and Telemarketing, as well as for the Spanish TV channel Telemarketing. He has worked for the Spanish TV channel Canal+.
He has worked at Canal+ and Telemadrid. He starred in El Comidista TV, a gastronomic program broadcast from July to September 2017 on La Sexta. In 2018 she became part of the team of the program Liarla Pardo de Cristina Pardo, on the same channel. In June 2018, she was a member of the team.
In June 2018, he premiered on YouTube the channel called El Comidista on EL PAÍS, where he publishes weekly videos on gastronomy, cooking, nutrition, restaurants, products, among other food-related topics.