Suckling Pig

[Harters]

but it tasted double cooked.

How do you tell that, please?

 

[Pina]

Harters

It has a different flavour, you can tell it's been reheated, same with chicken.

 

[mike_dublin]

Never had the impression that the food was cooked other than fresh in the Celler la Parra in all the years we went there...

 

[Pina]

Also had suckling pig at Simbad and it was the same there and a little tough. Will try the other places suggested, many thanks for your help and advise....Counting the days.

 

[El Gordo]

Tangoman.

Yes your wife is right it is the Sol y Mar. Which has been taken over by the people who had the El Ancla on the front. We visited last year but npot quite the same as the old place, and no Rocky.

You'll have to spend a bit more to get a dose of "Rocky"

He was waiting on at Ila'Dor in April.

It was good to see he had a job.

 

[Pina]

El Gordo

Just out of interest, we priced up the Ila'Dor, double room with seaview for ONE week in July £2,600. Will have to win the lottery to justify that amount.

Yeah it is good he has a job, he is so efficient and nothing is too much trouble.

 

[Sparky]

You'll have to spend a bit more to get a dose of "Rocky"

He was waiting on at Ila'Dor in April.

It was good to see he had a job.

He was working there last year , lovely guy and very efficient .

 

[Harters]

I'd always assumed that, with dishes like suckling pig and other roasts, restaurants would always do some pre-cooking and then heat it up when orders came through.

I'm really surprised that it might be fully roasted to order - although I suppose they could have the pig roasted for when they open and then keep it warm over the several hours of service.

 

[CathB]

Casa Manolo take away had suckling pig on offer in April and it looked delicious...they do spit roast chickens most days but not sure how often they do the suckling pig..

 

[debz1]

He was working there last year , lovely guy and very efficient .

Rocky's still at the Ila d'Or and I agree he's a lovely guy and so friendly. He's also got the most amazing eyelashes!! ( I notice these things )

I think years ago before El Ancla he used to work at Tolo's but as I'm talking 25+ years ago I could well be wrong!

 

[Sparky]

Yes i am jealous of his eyelashes. He did work in Tolo's and also The Golden Lion and Tamarells .

 

[Pina]

Rocky

This is turning into the Rocky appreciation thread

 

[Sparky]

This is turning into the Rocky appreciation thread

Yes you are quite right Pina, i do apologise for hijacking your thread and i am taking myself off to the naughty corner .

 

[P&C@29]

Never had the impression that the food was cooked other than fresh in the Celler la Parra in all the years we went there...

No!!they cook it cool it bag and freeze getting enough out for their needs of the day. that's why their Fritto Mallorcan has a plastic taste.

 

[Pina]

No!!they cook it cool it bag and freeze getting enough out for their needs of the day. that's why their Fritto Mallorcan has a plastic taste.

So I'm not the only one who has noticed this....

 

[Colandbev]

I had Suckling pig at IRU last week. Absolutely stunning

 

[Harters]

that's why their Fritto Mallorcan has a plastic taste.

As my earlier post, I fully understand why any restaurant would undertake pre-cooking of anything that takes a long time, such as roasts. That makes perfect sense when customers expect to be served in a reasonable time.

But there's absolutely no reason to do so for a quick cook item like frito