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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.