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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET # 1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: RECORDER 1 NAME: FILE NAME: 417.wav RECORDER 2 Name: FILE NAME: 046.wav PRESENTER: DATE/TIME: PROGRAM: STAGE: GROUP NAME: SESSION TITLE: Catalan & Armenian Stew-continued [[2 columned table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | --- | Jordi onion, carrot, leek add in, remove meat. The pot he's using is sticking but he can work around it. It's like a wok but shallower and opens wider @ the top. Now add soaked mushrooms, you can cook however long but when onions lose their form, it's probably done. Normally cooks w/ ingredients in center of pan, add the liquid outside. Now add tomato (grated) - usually to remove peel. But in this case, they use tomato sauce to save time. Giyek - Dont go to the grocery store/market for sheeps (don't trust), buy directly from friends who sell them. Also select young sheep. Some argument between whether male or female tastes better. Jordi - there is a [[strikethrough]] vegetarian [[/strikethrough]]fish version of this for vegetarians, blue or white fish, add wine. Giyek - similar dish called jujik (Sp?) use not meat but the organs, free them, add onions and spices. A movie about this dish exists. Gastrotours are popular in Armenia, people want to tastre jujik. Jordi - Pig feet is popular in his area. At least 25 restaurants in Catalan have 5-star Michelin & Fins (?), gourmands ratings, serving traditional food. There is a renaissance of traditional food.