13 Burst results for "Chris Lynch"
The Rich Eisen Show
"chris lynch" Discussed on The Rich Eisen Show
"Are walk me through the way the running back position you think in this league is being evaluated right now. It just depends on it depends on that team, rich. It depends on the most important thing is for the players that you draft. The players that you acquire, whether you're talking about free agency or the draft, you have to have conviction on the players you're taking. And you have to have a clear vision for how you're going to utilize them. And so when we're together, again, you know, author Smith and the type of person he is and how he sees the game. And so we have a lot of smart people in this building. And when we sit down and go through it, we determine, okay, what's the vision for this player? Whoever it is, what's the vision? How are they going to be utilized and how are they going to fit into what we do? So that's why you have to go through everyone's draft board. Everybody's job for, you have 32 different graph boards because that team is going to take the best player for them. So when we discuss it, again, we don't put him in a running back box. We discuss them. No different than Drake. We didn't take Drake because he was the best available receiver. We took him because he was the best player for us and we had a clear vision of how we're going to use a much like Kyle Pitts a year ago. We're taking players who were not thinking about position. We're thinking about the impact they're going to have for us. And we have a clear vision in how we're going to utilize. Terry fontanel, general manager Atlanta Falcons here on the rich eisen show. Another way to help out a quarterback who's kind of new to the starting role as yours is in Desmond Ritter, get him a run game, get him protected, and again you use your second round choice on the offensive tackle Matthew bergeron out of Syracuse. But you also get him a tight end and you already have one of those and what a decision that was to take pits where you've taken him and you took a tight end top four and now you're taken a running back top 8 and a quarterback in the second round or you're given a shot here, is this walk me through your decision making on these being your tent pole guys and your expectation level here for the offense in year two for Desmond Ritter. Would it we do believe that you build a team front to back inside out. So you have to invest in the front. And that's always going to be the most important thing we are going to invest in the front. And so we're talking about players that we drafted in the top ten over the last three years, but we've also made major investments upfront when you talk about a couple of years ago. Extending our life cycle Jake Matthews and then extending Grady gear. Our defensive tackle a year ago and this year to be able to make Chris lynch from the high state garden league and to be able to extend Caleb and the investments we made with as we go through our defensive line with clay's Campbell, bud Dupree, David on yamada, bringing back Lorenzo Carter. So we believe that the most important thing is the front. We have to invest, whether it's draft capital, whether it's for a since, we need to invest because we believe the way you're in a really win game and have sustained success is establishing the line of we want to have tough violent physical front and we believe we believe in the identity that we have. And so we want to continue to add to that. But that being said, yes, when you can add offensive weapons that can help out because we believe in our team, we believe in Desmond because of the person he is, the leader he is, the way he works. We believe he's going to, he's going to get the most of his ability because of the person he is and the way he's going to work. And we believe in our team and it takes total team offensively defensively. You got to have balance. You have to be able to run the ball. You have to have playmakers. And you have to be able to rush the quarterback and take the ball away on defense and stop the run. So we believe we want to continue to make the total team better and that's going to help everyone. But what's Desmond river's expectation level then? What do you got for me for this fall? We want him to look my office actually faces are I can look right out my window and see the field and man whatever every time I turn around there's guys out there working and they're doing their best to get better and that's who that is and he's a worker and you look at he wasn't highly recruited coming out and all he did was once a Cincinnati and became one of the winningest quarterbacks in college football and no one will say that anything was given to him. He earned everything that he got and we expect the same with him here and he has that mindset. He's going to earn everything he gets and we love our team. We love the character and identity of our team that he sits right in there. So then let me ask you this this way then I mean you had so many options Arthur when he was on last month said, of course you guys talked about Lamar Jackson. You talk about everything and then you made your decision and then you kick the tires I'm sure on a ton of kids in this year's draft at the quarterback position had them in for visits and things of that nature. Why did you eventually land on Desmond Ritter as your guy? Yeah, it's about just what you said.
When in Spain
"chris lynch" Discussed on When in Spain
"Just don't do that. Just go little by little. Also, I would say, yeah, getting a drink is a great way to then look around you, see what other people are eating and drinking, see what they're ordering. Just suss it out a bit, you know, right? You know, I mean, it's not common. People don't order a whole F ton of tapas in one go. And I suppose one other one that I would just quickly add is, you know, timetable. I've had people saying to me when it's pain listeners who've come to Madrid and say, well, Paul, I don't know what you're talking about. This lively bouncing that you keep talking about is, you know, okay, so what time did you go out? Oh, 7 p.m.. 7 p.m. everyone's going to be dead in Madrid. You know, you're not going to get this background ambience that you're hearing now as listeners to this podcast, because it's really picked up now. What time is it, Chris? It's about 2 o'clock in half past two in the afternoon now. And I think you can notice a difference that this is lunchtime on a Saturday in Spain. So quite late, half us two, absolutely packed in here when we first arrived there were two people sat in the corner now every single table is taken. Timing is really important to get the kind of real kind of experience, right? Don't go out too early, don't go out too early. Yeah, yeah. My final point is exactly this is you've always got time in Madrid. Do not rush or feel like you need to get, you know, even in the morning. Don't come out of your tell and try and be on the street at 9 o'clock in the morning. This pointless, lithium's happening. And again, at lunchtime, take your time, just be slow, somewhere will always be open. You know, I've been even in other parts of Spain, which is a little bit more rural. You know, three 30 and we're still not even in the restaurant for lunch. And people I'm with are like, yeah, don't worry about it. Three 30 is fine. So just take your time, don't panic about coming to Russia and gain there. And also in the evening, again, don't panic and get out too quickly. If it's 9, ten, 11. Don't worry, places will always be open. And I think if you just kind of stick to one drink and one dish in a place, move on. Chris has been an absolute pleasure during this kind of virtual walking tour around Madrid's ten classic bars and also being sat here with you in hexagons, which is super busy now. Thanks for taking the time to join us. Yeah, no, thank you. And for me, you know, I know I no longer need to cut and paste my list. I can just, I can just direct people to the podcast. Just listen to this podcast. Great stuff. Cheers,
When in Spain
"chris lynch" Discussed on When in Spain
"It's not very well done. It's quite runny. But the taste is fun, but the sole, if anyone loves tortilla, it's all about the salt is dry and the balance and fantastic. Get yourself a canyon or I get a dough blade because I remember it. No, I would do the same. I would do the same. Yeah, and just enjoy it just. Stick your face in the tortilla it's fantastic. Fantastic. You know, there's other places. Bodega dosa is another good place, but for me I think has replaced the big hole in my life, which was so very. I just would like to say before we round off in a second we're just have a quick run through top tips for a visit bar hopping imagery and moisture sort of look out for and what you should do. Why would I like to say is worth mentioning that these municipal markets which often don't seem anything special when you walk past them. They might look like a fairly ugly concrete building with an entrance that says Mercado and you think, well, I don't need to buy any onions or fish. So why am I going to go in there? Like you said, they kind of adapted and I don't just think because of COVID, but I think they've kind of adapted just over the years now because of supermarkets. And they've kind of become these kind of really interesting food courts where you can go in and they're a little mini restaurants and bars now, tapas places. And you can get really good quality food. And they were just a really, it's just a different way of eating and drinking in Madrid, right? You go in there, you can hop around in some of this market. I think they're fantastic and I would wholeheartedly recommend anyone coming to Madrid to go and check these places out. I mean, there were scattered all over Madrid. I'm not going to give a list of them now, maybe I will in the show notes, but don't be afraid to walk into these markets and explore them. There's one great place which I had a tough time trying to pick ten places and trying to keep it classic, but there's a great place in Anton Martin market, which is just south of Santana. Desanto. And you go downstairs and it's a bar called la Lopez. Which I've told you about, and I think you didn't know about it. I didn't know about it. I'm giving you tip. And it's run by, I don't know if there are a couple I don't know, but there is the sweet man and wife, maybe one of I don't know what I'm maybe coming up with. Who knows spreading rumors here? Partners. Yeah, partners, but they're really sweet and the wines are very nice and they tend to choose their wines very well and they're well looked after and they're in the right temperature. But the food is fantastic. Things like enslaved rusev, but don't really, really well. Not sometimes then suddenly a russet can be can be shocking. Also like Hilda, switch the stick with a chili like India and an olive and anchovy. But they do it with pickled herring and it's in like a sweet pickle. So it does feel as much fresher and nicer and so yeah, I mean I wanted to include la Lopez but you know I had a tough go into these places because I'm pleasantly surprised you're going to find some really good quality food and drink available inside these markets as they've kind of evolved and adapted and moved away from one could argue sadly the traditional produce that they used to sell. Just before we finish top tips for our getting the most out of your bar experience image Madrid. If I may, I'm going to say, don't need to intimidated by them because when I first came to Madrid, I was super intimidated just to warm by the really busy oh God. The loiter in the doorway I've seen it happen since I've lived here with tourists coming and there's a stand in the doorway looking absolutely horrified and looking around desperately for a menu or something from nature and then the bar owner acknowledges them and says oh and then they're even more petrified and scared and like what should we do? What should we do? Should we go in or should we walk out? Oh my God. I mean my advice is just push yourself forward go in even if your Spanish if you have no Spanish or you have just get in there, you can make yourself understood they'll find a way that the staff 9 times out of ten will be very accommodating and willing to help you but it's a shame to miss out on that kind of bustling typical bar experience because you're feeling a bit intimidated and going in, which hands up is something I avoided doing for probably a couple of months when I first came to literature. Yeah, I think if you want to speak about the language don't want to speak about the language, don't try too hard, it's just that I have a couple of set things in your head. Don't think, oh, how can I sound really natural and really? Because in a bar environment, the guy isn't fussed about pleasantries. He just he's there to serve you in the quickest possible time. So just have this kind of set, okay, I drink beer, so meatball is one of the corners. Just have these kind of set things in your mind and try and not complicate things with I really want to try something out and say something different. Don't do that. Don't be offended if you feel like the customer service is a little bit direct or brusque because that's just how it is here. It's nothing personal. It doesn't mean that the place is terrible and they've got terrible customer service. But you'll find here it's not like, hi, how are you? Let me walk you through the menu, how are you having a good day? Blah blah blah. There's none of that here. It's just direct. It's like, what do you want? Tell me what you want. And that's it. And sometimes to worse, can come across as rude. And they're not being rude. It's just that Spain, that's how it works here. Everyone is as much more direct. They're busy, they want to get things done more efficiently and more quickly, maybe. I don't know. Yeah, and I think also kind of following on from that is, I mean, I'm like a perfectionist. I want people to have the best experience and if people are going away, especially to Madrid or other parts of Spain and they say, hey, have we got some examples? I'm like, please go to all these places. Please drink this. Please eat this and almost like being so prescriptive. I mean, I've been guilty of this in the past where it's been like, oh, why did they go in there? Why did it take people in there? It wasn't great. And you think, wait, just move on because the beauty of bow hopping is you will always, you know, you'll always get into a place that you feel like. I think that's a good point to mention as well. Don't commit. And actually really love it. Don't spend a whole night in one place, which is something that would be probably more likely to do in the UK. You settle into one place for the night. I don't know if that's so really so much the case and spend it much more about hopping from place to place to place. So I would say do that. The other thing that I know we've talked about before, Chris, I would say, it's not a rule set in stone. And I think you touched upon it earlier is don't write off places which look a little bit old fashioned and a bit dated from the outside or inside as well. I don't know. Quite often they're some of the best places, whereas we can easily be seduced by, oh, look how beautiful and cool and hip and modern and the Instagram of all this bar or restaurant is, but actually you're going to have very average food, you're not going to have great service, nothing special. I think basically you just don't judge a book by its cover and especially imagery and in Spain in general. Still today in 2022, some of the best places look like they've come out of 1975, right? Yeah, yeah, absolutely. And also another thing is when you go into place, order a drink, get the drink, see what free tackle you get. Don't just go in there and go right, I want two beers and then I want 5 tapas this is just go in, get a drink, get you drink, and then order from there. Settle in and say, oh, okay. I've got a free tapper that I'm kind of comfortable with. Okay, we'll order one dish will have that. We may order another dish, or we may move on. Don't go in and kind of go right. We need to order drinks and food and everything. Just don't do that.
When in Spain
"chris lynch" Discussed on When in Spain
"Yeah. So it sounds to me like they've put this place together. It's kind of modern. And what they've kept in mind is the range of wine so you can taste pain by the glass. Kind of a modern formal atmosphere and some good tap at well. Cheese bought cheese and potatoes with it as well. Which I think kind of need more of in Madrid actually. There are more and more places all the time, but to be able to go to one stop shop as it were. And be able to taste wines by the glass without committing to a bottle from literally all over Spain and an informal relaxed environment. It's not too stuffy. I mean, that's how I picture it when the wave described it. Yeah, yeah, absolutely. And they do good. Vicente is mad on camera on copy net, which is the little breakaway group of wineries that have left the DO and set their own thing. So you can get really good cover. Like stuff that would like oh right, okay. Now I understand cover. Now I know what camera. Yeah, it's not the code and we and Frazier and all that kind of thing. Actually, okay, now I'm getting a feel for what it's about. And also, he just sort of looks after the wines and they're at the right temperature, things like that, which is really important. Is that intention to detail, right? Yeah, yeah. Absolutely. Absolutely. And again, it's one of those from a practical point of view. Through years of research, this is one of those places where on a Saturday it's open all the way through. So again, if you kind of stuck at 5 o'clock, you've had lungs using what do I do now? You don't want to go to the Prado. Okay, let's go drink some wine. That place is open all the time, and also again it's open late on the Sunday. So it's open all the way through on us. And then once again, it's quite useful because Madrid on a Sunday Night can feel like, oh, wait a minute. It's all shut down. What's happened, you know? I agree. And I think if you live here, that's not a problem, but if you're here and you want to get the most out of your long weekend or your week and sometimes another day, you want to enjoy yourself something that you want to do something like this on the night. So I think that's definitely worth mentioning. I normally take my I normally get my bag from the hotel or whatever or where in the locker you store it in a locker thing. And I normally take my bag there and just finish there. So I kind of go like, okay, right, I'm going to get a taxi from here. So I'm going to sit here for the next hour, have a couple of glasses. And then I'll get a taxi to the airport. It's one heading to the unit. Yeah, yeah, yeah, it's one of those places I like to kind of finish. And it's full of locals as well. And some quite interesting characters as well. A good recommendation, that's been take a B days on Kai, the last one, number ten. Casa Dani. Which is in, I'm glad you included this on your list actually, Chris because this one is the only one on the list, which is actually inside a kind of municipal market, albeit quite a posh media school market, I suppose, owing to its neighborhood where it's located. Where are we going? Yeah, we're going to cut a Danny in Salamanca. So you're going to pay a Serrano, which is a very posh kind of shopping street, and it's Mercado de La Paz. The market of peace. And it's in one of those in a very wealthy neighborhood. So you walk in the market and go, okay, you know, it's not. It's not onions and carrots and things like that. It's just like immaculate fresh produce, which is displayed in the most immaculate perfect way. I mean, it's a beautiful market. I've got to say it's a lovely place to go and hang out if you want to go escape the heat or The Rain. If you're feeling particularly flush, you could if you want to spend some money on a ham, you could spend some money on him. The fish, cheese, everything is beautiful. But there's one place in there, as you say in the market, which is one of the really interesting things about Madrid is how the markets have changed to train and incorporate some kind of food and drink to basically, I suppose the kind of increased football, I suppose. And also probably provide a place for the workers to go and have their lunches and stuff. But casani is one of those places where I'm a massive lover of tortilla. Some people may think taught in eggs potatoes, onions, or not onions. Yeah, now that's a big thing in Spain, which I've learned over the years. You are either a what do they call it? It's a very controversial, your honor, a tortilla with onion or without. A staunch Easter. Me too need to and there was a place in Madrid. We mentioned it before. We did the best tortilla. It was brilliant. It was my word, a pinch of that was fantastic. Just up and set the San Miguel Mercado. One of those. So two here is one of those great dishes. I have like 11 as well. With a canyon or a pre lunch and once you get to understand is one of those dishes where you go like, okay, right? I get it. I get it. I need bread with this. You've got to have you got to have red one. And Cassidy, for me, is replaced unfortunately some of his closed. Quite a good way in a good way. They did well out of it. But cassani has replaced that. It's become my favorite tortilla. And I think it got voted the best tortilla in Spain or what I like about it is you walk into this kind of tucked off the street a little bit is that I think it's officially partisan, which is, again, you walk up and down that street and it's filled with posh boutiques and posh restaurants, and then suddenly there's a little entrance into this municipal window market, but a nice little patio outside where you can sit outside and have a drink as well. Walk in and it's full of like you say fresh produce tools. And then on one side of the market, there's just this kind of slightly a bit of an anachronism really. It's kind of looks like a basic bar. And that's Casa dami. Yeah, it's just, yeah, let me see. If you can, if you can kind of try and sit at the bar, it's like a very thin strip. We're going to have to squeeze past people. But then there is a little area with tables. And people go and set the sit there and just order all pinch them. It's like they don't even say there's just what they order and it's what they do. Again, I think this is probably we've probably self discovered over this podcast. It's the theme of this is what we do. Only and that's and we're going to do it well, but that's all we do. Yes, they do what the things, but and a pincher will sustain you for the rest of the day because it's fantastic. You get a big old slab of tortilla.
When in Spain
"chris lynch" Discussed on When in Spain
"Concha, which is brilliant for vermouth. Definitely worth a shout out. A concha, great for them or if they do a really good with a gin spray in it, super cute, super friendly, cozy bar definitely worth checking out. Yeah, and there's a place opposite DMC Lewis, I think. Which is good for wines. They have some nice wines by the glass. And then there's next to that, there's a lot of sea towers, so, you know, for example, people come with me and after a few days of sort of Mao and wines, I think in our case, where's my IPA, where's my craft beer? Then that's a good place. And I think that's run by Brits who brew. They brew in Madrid. So again, that's a great place if you suddenly get a bit sick of Mao and you know you want some I'm glad you mentioned that now if you want a craft beer IPAs and do their own range of beers brewed right here in Madrid. The little bear, two British guys, lovely guys, in fact I did an episode with them quite a long time ago, check back for the episode all about the craft period seen in Spain. Casa Lucas is just one of those great places. I mean, we walked past a walk past yesterday I'm here with my friend and we walked past yesterday and sort of looked in the window and straight away and started looking at this space at the bar, which you kind of have to do now with COVID, everyone kind of has to have them on a seat, which kind of takes a bit of the shine away from Madrid because it's not about them. But I looked in the window and the guys were like, oh, hey, you know all the space here and they're just really nice guys and I think they've been going since the early 90s, I think. It's one of those okay, it's not one of those really traditional hundred year places, but we were talking before and I think we kind of agreed a modern classic modern classic. It's a modern classic like on cheers a modern classic. It's a place that's been going since the 90s, probably when was becoming more famous for coming. Yeah, for what it is. And you just, the tapas, okay, they're not way out there, but they do great pintos. For example, there's a couple a layer encouraging, which I like, want carrying in, and it was like pork steak. We've caramelized onions and different veins in LA is like chicken with sweet corn puree and stuff. So, okay, it's not like mega creative, but it's much better than a much more creative than what you would normally get. It's a lot more of a refined take on Spanish tapas as opposed. They put a lot of attention to detail and the presentation, that kind of thing. Yeah, and the wines are good. The wines find the glass. Again, not crazily. Crazily out there, but they do a good wine by the glass selection. They do a good wine by the bottle selection, but and again, it's just popular with tourists. I think for me, if you're just going to pull up a stool at the bar, especially on a Sunday or a Saturday afternoon and just go right, I'm committing to here for the next few hours. Set the bar and you can easily while away enough to do in a very relaxed environment, you know, again, it's quite small. So everybody kind of gets jammed in. You're just going to really nice warm buzz about about the place. And for me, it's one of my favorites. And I've got to kind of know the guys now and it's a place I will always go. Let's move on. We've got two more to go. We're number 8 next on our list. I'm going to put my hands up here and say, I've never been to this place. Never mean, this is in kind of neighborhood, not far from twicker, metro, not far from severe metros, or very central location in a kind of pretty hit neighborhood, I would say. It's pretty cool and she really is a really good street. Over time. There's a place right at the beginning called soy manolo, which I like. That place I know. In a lot of a lot of people that live in Madrid would say, okay, it's a bit, you know, maybe it's reliable, yeah, it's reliable, but there's also a manolo is not that this is not the place I've tried to talk about. This is not your recommendation, by the way. But it's one of those places where if after a few days, you've got a bit sick of bread and potatoes and carbs and starch, go there. Because you get a lot, the food is quite fresh, lots of good tomatoes, you know, if you're like me and you live in the UK and you can't get your hands on a good tomato, you go there and they literally do like a plate of 5 tomatoes. It's a tasting dish of tasting menu of tomatoes. It's like, you know, we're going to give you 5 different types with really good olive oil and really good sold. And it's fantastic. But anyway, up the street a little bit is a place called vino tecca beaters. Which, again, is splits the room with people in Madrid, some people like it, some people do. I really like it. The guy that owns it be sent to is a character. I'll give you that. I remember you saying that he's a character. I think he has been on TV a lot and things like that in his previous life, so make of that what you will. But he's opened a bar that is if you like wine and you want to go and taste different wines from around Spain. It's a fantastic way to go. He is from a, I think his family winemakers from la mancha. So there is a little picture of him. Oh, really? When he was quite chubby as a little kid. With his dad and they're in the vineyards and la mancha. But then they've just created this created this great place where I think there's like, I mean, every single region of Spain is covered by the glass. By the glass they will probably have like 20 different selections. And it's just a great place to go to try different things. And again, you know, two €53 5, €5, €10 if you want to be a bit out there, but generally for like three or €4, you can taste your way around different parts of Spain. And they do great cheeses, as well, good ham and different quite simple things like that. Also, the staff are really friendly, again, room guys speak English. No, I'm not saying that's what it's all about, but also and had some quite avant garde dress. I've heard different t-shirts, which particularly look very good on me.
When in Spain
"chris lynch" Discussed on When in Spain
"La Latina neighborhood. And its opposite opposite Martin, which for me is like, wow. There's another bar nearby called which used to be called the marine. Which was opposite. We kind of need something else. So like re clar it's opposite a very famous place. But that just kind of gets rumble with tourists and like McConnell did something else. I got around with tourists. And everybody kind of forgot the nice place opposite that looked really real and authentic. Yeah. Which I think is a real shame. It's a real shame. You know, don't turn around and go and reclaim. It could be a blessing in disguise in some ways. I don't know. Yeah, I mean, but oldest continuously functioning restaurant in the world. Don't want to go into doing a theater about it. I've never been, you've never been we've never been, so I don't want to sort of heavily criticize it in any way, but it does seem like it's heavily on the tourist trail. Every time I walk past there, there's a tour guide standing outside with a group of 20 tourists pointing at it. It's got a certificate from the Guinness World Records in the window, you can't really see into the restaurant from the Windows, to this weird kind of model of the restaurant in the window. Sure, you know, the quality of the food they do is probably pretty decent. Maybe it could be pretty overpriced. It's super super touristy because of its really trading off its fame of being the oldest restaurant in the world. I don't know. Interesting I found out, actually, just quickly that reclaim the family that founded it. Back in 1860 7, the name comes from a village in Aragon. And originally they sold lots of Aragon as products. Food and dishes from Aragon. RICO is actually a name of a small town in Aragon. And that's when the family emigrated to Madrid to set up the bar, and that's why it's called reclaim. Kind of interesting. In 1867, so one of the old ones such a sense of family in there. You know, the two songs and the mother. You know, Anna, you know, if it was my mother, I'd perhaps let her retire and put her feet up. But she's always out the back and Emilio will shout, shout the orders to her and she comes shuffling out. Sometimes, well, most of the time in a slippers because she because she lives upstairs, so why put shoes on to come downstairs? Good for her, I don't blame her. It's super cozy, beautiful bar. I must visit. Right, let's crack on. I think we've got 5 more to go. Cast a rebel again. Absolute classic. What do you order in Casa river? It's one of those places where, especially on a Sunday, like after Russia just gets manically busy. And to be fair, it took me a while to go in here because like many tourists you walk past and go, wow, that's not for me. You know, I can't. I'm literally gonna have to go in there and get my elbows out and fight to the bar. But what I will say is it moves very quick. So people go in there for like ten 15 minutes and they're out out the door. Yeah. And it's just, it's a fantastic place that again, similar to lamina, just to kind of three things, four things really well. The deep fried cod, and it's very, again, very small, very you're going to sense that it is pretty much like what it was. Four years ago, 50 years ago. Again, it's kind of quite old. Opened in 1966, apparently. I'll just put that old then. Basically it's a modern classic, as you said. No, just quickly. It said, yeah. Apparently Santiago rebels came down to some Bayou in 1966. And I like that. The command and air. It came to Madrid with a real keenness to eat the city and feed the city. The old guy was called, what was the old guy called? Can you remember? But he would mistakenly painstakingly go through the bacalao, you know, preparing it, searching for bones and things like every morning, but also you notice I've been going for years and you've noticed the same guys in there. To be fair, it has been bought by somebody. I think once the guy died, somebody's come in and bought it. And there's a couple of changes that I don't particularly agree with, but pro progress, right? They've opened a place just opposite there's more modern, more specifically designed, I would say, towards tourists, I suppose, because it is in a very central location. But I would say, if you're coming to Madrid, and hopefully it won't change too much. And yeah, so let's just get, you know, go in there and order a canyon and you get a little plate and your lord that you get like a couple of chunks of pod in batter. Absolutely delicious. Yeah. If you've been there a couple of times, you'll know that we're three guys are the same. There's the three Santa is the guy on the left, who is a really sweet guy. They all wear the same blue pullovers, being a pullovers. And they're always in there and they just stand in their place. One guy looks after the cod and the bread. And the Torres knows, one guy pours and one guy does the tailor, right? And again, it's one of those places that's really small, like re Clark. When nobody the stuff doesn't have to move, you know, everything is I can service the whole bar from here. It's literally arms length. Everything is at arm's length. Yeah, it's fantastic. The great place to be, and even though you kind of two minutes from Plato mayor, it feels super local. Okay, so moving on again, we're not straying too far from there. If we head further south, even closer, deeper into la Latina neighborhood, we're going to hit cava Baja, which is worth mentioning as being one of the kind of typical tapas streets, I suppose you call in Madrid, you know? Yes, it's a bit pretty touristy, but also it's a place where locals go for a night out and probably would literally spend the night just on that street. Purely because there were so many places on cava baca it's literally every single other doorway is a tapas bar, right? Yeah. And we are going to be looking specifically at which I suppose I wouldn't necessarily call so much a tapas bar, actually. Is a Casa Lucas, which is some. For me, it's just like, this place is class. Yeah, it's for me, it's like being home. It's that comfortable. It's not comfortable. But as you say, kamaboko can be quite overwhelming. Saturday afternoon, Sunday afternoon, very busy. There's a lot of places. What kind of doesn't work, what does what kind of doesn't work back home is that tapas is done, you go into a restaurant in the UK, a tapas place, but you go in and order 15 dishes and that's all at the same time. They're all brought to your table and you sit down and eat it as if it was a big sit down meal, not how it works in Spain. So coming back comes into its own because literally every building is a tapas bar. They're all pretty good. But there's some places that are better than others. You know, and I was super strict with this list. To keep it down to ten, but there's places like la
When in Spain
"chris lynch" Discussed on When in Spain
"Went out easy ago. I don't know, I suppose they must have had a rough bought a job lot of cheap fabric, which happened to be peach and we're run with this. Yeah, but it's one of the best places for beer. I think I'm not talking about it. Again, if you listen for a minute. UK or U.S. or whatever, then you'll be used to kind of craft craft beer and IPAs and all that kind of stuff. This is just kind of classic Mao from Madrid. But the way it's poured and it's brilliant, it's like one of the nicest places to just drink a really good canyon. And it's also one of those places where a lot of locals come in and they're like in there for like ten, 15 minutes, which is crazy. You know, they might have their shopping with them, so they've been to the market and bought stuff for launch. And they're just going to pop in quick drink ten minutes and I'm out the door. And it's Trump is transient like that. Yeah. There's people don't stay for very long. You know, I really like this part because it's location is great. It's very near to the place des Prado. It's near to the museums. It's in a very attractive neighborhood where you've got loads of boutiques and restaurants and other bars as well, which are worth exploring. Very central. And I thought, I think it's worth mentioning it's probably a neighborhood worth considering on a first visit to Madrid to stay in because there are hotels. There are Airbnb's, there are pensioners, there are lots of different places. It's a very easy place to base yourself. The interior is quite beautiful wooden bar with the marble white marble bar top and attractive insight. I think every time I've been there to be honest, I've sat outside, they have a few small tables along the wall right in front of these tiled these old school tiled facades. And that's a nice place to sit and watch the world go by. There's a couple of places either side, there's some bits of Rio, cervantes, and Los cattle. So you can actually do like a little cool, not crawl, but there's kind of three places next to each other that it's quite nice to do. Let's move out of huertas, neighborhoods, and move up towards la Latino, I suppose, well, borderline and Latina were very close to Plata mayor with bodegas. Again, Chris, I know that you absolutely love this part. What is it like so much about it? This is my happy place. There's a couple of happy places, but this is one of my favorites. And it's a tiny place. And this was one of the things about opening my own place in the UK is to kind of try and recreate this feeling. The bar is literally the width of the double doors, right? The bar is two meters wide by 5 meters long and four meters long. And that's it. That is it. It's the width of the door. Okay, COVID's changed a couple other procedures. But pre COVID, it was everyone just jams in. And because it's so small, the bar is on the left, it looks like a little trench, and Emilio can just run up and down that trench and serve everybody, because everything is in. I mean, you've been in bars right where Kenya and Trump has been passed over your head. 6 people, 6 rows back and it's like, oh yeah, that's my order and it's passing it back to you. But the beauty of this place was it was so small Emilio can literally just run it from this tiny trench. He doesn't have to come around. It's sort of like within reaching distance of every customer. And Amelia, I mean, you know Amelia had been there so many times and he knows you now when you go there, right? Yeah, Emilio is brilliant. A lovely guy speaks good English as well. If you have any issues around feeling a bit uncomfortable, go in there, they'll look after you really well. It's run by him and his brother has Antonio, I think. And his mom Anna, she's out the back. It was like an old wine shop on an old bodega. So they've got the old Tina in the back where was it, by the way? Yeah, it's like a big, like a barrel, but it's made out of. It's not made out of wood, is it? It's kind of made out of something ceramic. Clay, I think it's like a clay barrel. Yeah. And they've got these three or four would be ten percent. It would be wine from well depending on it would be like really basic wine. And people would come in and buy and I don't use them these days, but they're there. I don't think today. Do they still use them? No. No. I was in there. When I was in the car this week, there's loads of places like that. Dispatcher is a word, and loads of guys were coming in with empty plastic bottles going to fill these. Can you really feel? So they're buying a liter of manzanilla and a liter of this and linked with that. So that's what it would have been like in the old days. So what that means is that there's no kitchen. So things are very simple. So as I always used to say in the bar, in macro field, stuff on bread, right? Stuff on bread, stuff on bread. So they would do nice, nice cabrales. Insider. On bread or nice manche the manchego in sort of soaked in olive oil and then our bread is nice. But then they do like a tapper of the day. So they will do mama's Bundy gas. Super homemade. Really natural. Like fantastic. And they do things like cuddly on edge, which is like the big butter beans. Or bernina, since it's like the small, maybe like haricot beans type thing. Yeah. With quail, which sounds kind of like posh, right? With square book, but very, very normal in Spain with quail or partridge. And you sort of have to in that very British way through some bones of things and that's just, hey, that's part of the deal. But he's removed Emilia's vermouth is very good. I was going to ask you know, it's very good. I think it's one of the best. So it's from the tap. And for me, it's just great. I like the moves and a lot of people don't know about the music culture in Madrid. Sometimes it can be a bit sickly and a bit sweet, but they seem to have it right. Why that is I don't know. They're quite safe, you know, Rivera and in last night were in their drinking a wine from toro. It's hospitality done very well. Very well. It's like a family. It's like you go in there, if you're going a couple of times, a few times. You get looked after like family hours. It's fantastic. It's a really charming bar physically as wise as green and red paint work. It's super cozy. I know that in times of COVID, they've put out a few tables outside now. I don't know whether they'll continue with those or not. Who knows? But yeah, and I think everyone who comes with it is going to know Plata mayor is literally spitting distance and Plata mayon. Now one of the streets that leads off Plata mayor is on that street, as you head down to the
When in Spain
"chris lynch" Discussed on When in Spain
"Apparently that goes all the way back to that time in the Civil War when they were just wary of fascist spies and the other thing is you can't tip in there. Yeah, they don't like you can't take our tip. I don't know why. But even like 50 cents, they sort of wave it back at you, like you've offended them. And I don't know why that is, if that's something to do with, I believe it is from what I was reading, but yeah, a 100% sure. But important to mention that sherry, I think 5 different types that they have there in the big barrels. So phenomenon all are also on the yellow palo cortado. They have all those probably better Jimenez as well. I'm always one for places that have a very succinct product and my word they do. What I would say is that for listeners who maybe not very familiar with sherry or the world of sherry, I would say that, you know, it's possibly an acquired taste. I've taken friends and visitors there before and they're like, well, not quite sure about sherry. My advice would be, even if you don't know what you're not very sure about whether you like it or not, or you've never tried sharing before. Still go there. Still go there, order one glass. It's only a small glass. So then you're going to cost you a couple of heroes, but just to kind of soak up that kind of atmosphere. Just going to have a look at this place. Also, just on a practical note, it's actually open late on a Sunday, so this opens until like midnight and a Sunday. And also just to mention that Lebanon is the sort of stick that you would dip into the barrel and you would I think it's been in the CR is the verb and yeah, a bit like a sculptor. It's just to pull the cider from so they've been in theory is that long, it's like a kind of tube on a long metal stick which they dip into the barrel to scoop out. Yeah, it's like to taste the sherry. It's like a mesh. In the UK, most places have a measure. And it's like almost like a measure stuck on the end of a stick. Yeah. It's weird, but also in the different side noticed like this week I've been in harass and those places. It's a sort of metal thing. In el Puerto de Santa Maria, San Luca is actually is a canyon. They call it a candle. Which actually I know we're familiar with that term to talk about a small beer. But it does actually mean Kane. Yeah, so we got a long stick. I believe in San Luca, there's a big national park. Yeah, yeah, I don't know whether it is actually a national, but there's a big area that's a national park. And they actually take it from the whatever planet. Whatever plant it may be. We're talking about the sherry triangle there. Which I'm just going to drop in and do a shameless promotion of a past podcast I did. If you're really intrigued and interested by the world of sherry and it is a fascinating world and with an amazing history behind it and amazingly complex product as well. I'm going to check back to an episode I did with Annie B where we talk all about sherry. She's a real sherry expert. If you're a Madrid, go there. And I really am glad that you mentioned Muhammad, which is the air air cured tuna, which sounds really weird. But it's absolutely delicious. I love it. So it's a bit like jamon, right? Come on, but it's tuna. And that drizzled with a little bit of olive oil. A few almonds as well. Perfect to complement to a glass of Pinot. I would say. Japanese, one of those great, if you want an aperitif before lungs, then yeah, it's just a great place to go. This is a great place to go. All right, cracking on back to Madrid, we're leaving the world of sherry behind us. Let's go to Dolores. Jesus, again, really central. It's the heart I would say almost of the literary court tri Madrid, the last lecture, as it's known, or huertas, which, as it's also known, I think a lot of the listeners to this podcast will probably have seen a photo of the facade, the outside of Dolores is really kind of emblematic, very typical because it's got this beautiful tiled facade, right? Yeah, yeah, no, it's sits on a corner and it's got all the tiles and it's like liqueurs. Other things. White tiles, but there's a ornate decoration, these borders, and then it's like they're like old advertisements, I suppose. And it's like, yeah, liquors I know some sort of ethics and I don't know what house I can't remember what it says now. I must have walked past it hundreds of times. Beautiful facade. I mean, it looks like a beautiful bar from the outside. And inside as well. Yeah, it's one of those places where you walk up a couple of steps and you sort of straight out the bar. You have to know what you're going to order. So what I do with Friends is I kind of pre going in there. I'm like, right, okay, what are people having? Because there's no time to stand at the bar and are about what you want. You kind of have to know. No dilly dallying, get in there, shout your order. At least one of those places that also I'll let you into a mini secret that when people come on lynch tours, which it's kind of colloquially been known. You see your own sort of informal personal tools that you give to friends. Yeah, not with myself. I'll be albeit that would be nice. Let me bring friends and things. People are generally a bit Madrid as a late place to wake up right. There's no point. Madrid is not one of those places where you need to be out on the street at 9 o'clock, 10 o'clock in the morning. Sleeping enjoy, you know, doing whatever. But what I like to do is because I'm generally up before everyone. And they're kind of all for me Madrid is like, it's two appointments, right? Lunch and dinner. So one for a parity, so no lunch, and then 7 p.m. puts up us in the dinner. But la Dolores is great because it opens that kind of noon. So for me, it's one of those places where a lot of places kind of open at two. Maybe one, but if you're British, for example. And you've had breakfast already, which will be a simple breakfast imagery. After coming to Marty and whatever. It's one of those places where if it gets to noon and you're thinking, I need a beer now, you know, which is fine in Spain, everyone drinks early. But it's one of those places that's open. So you walk in there small gap to the bar, the guy will shout at you. No, not a maliciously. But he'll show you. And you just have to be straight in there, you know, straight in. And then they do nice bingo. There's a good one with tuna and red pepper, which is nice. Yeah. They do other things. Canapes as they call them. There's a good one with salmon, salmon, all sorts of things, but it's just one of those old school places where the guys are dressed in peach shirts. Yeah, the uniformly wear is like peach, which is like just a color that you just think, that
When in Spain
"chris lynch" Discussed on When in Spain
"Thing. The one I like is on KA Victoria. Victoria. That's the original one with no seats or anything. It's just standing room only. And again, like catatonia is a guy. I think there was a guy that was a guy called Paco, I think it was really old and he used to just, he was the guy on the stove, doing all doing all the cooking. And it was just one of those places where all the guys clearly liked working for them and everyone works for them for ages. But for me, it's like all tiles and it's one of those places in Madrid. One of the few places now where you throw stuff on the floor and so there's napkins and prawn heads and all sorts on the floor. And there's loads of old images of how it was in the past and the people that were there and they're all stood outside in there like white tunics and it's all. Very romantic, very romantic. And they're all they're famous for prawns. So yeah, the gambas Al ajillo, the garlic prawns. Yeah, for me, that's my favorite. We brought over your table in one of those sort of brown terracotta dishes, absolutely like sizzling away in the oil. You have to be quite careful with that. Yeah, I mean, my girlfriend Antonio is always keen so kind of fits into earlier, because what you do is you tear the bread up and you put the bread, you just kind of place the bread in the oil. And I let it cool, but she kind of goes she goes to earlier and gets burned in there. But hey, it's one of those great places and also they do, they do a sweet wine, so they have their own winery in toro. Yeah, I think the story was that they were buying so much wine for the bars, so they said, okay, let's go and get a winery. And they do a sweet wine. And served in a, I think it's got a chatter. If anyone who has been to Spain before will know, you don't see them outside of Spain very often. Is that short stumpy glass? Yeah, it's like a sweet like a pool almost. And it's very nicely kind of goes nicely with the sort of oiliness of the government. There's no table, so you sort of stand on these plinths or so. There's plenty of the word. So you stand on these things in the middle. If you go in there, bar two in Madrid. And you will just go, yeah, okay. I'm getting this. I'm understanding this. Yeah. I'm imagery. You're starting to get me. It's starting to get to something to get Madrid and understand why we love it so much. Yeah, absolutely. The dish that they're kind of famed for is the prawns. It cooked in garlic olive oil. The canvas. Apparently, they used to sell sandwiches originally and then join the Civil War. There was a massive scarcity of wheat and hence bread. So they looked around and thought what's the cheapest thing we can get our hands on and sell in a bar, which at that time happened to be shrimp or prawns, and that's not anymore, right? Christmas just said to me not anymore, yeah, right. Every year I come, it's the price seems to go up and out. I walked past one of their bars the other day, so it's sort of like a triangle of them that you said there are three. The original one and there are a couple of others nearby that sprung up. And I think they were challenging for the €20. You know, it would be a generous portion enough for probably three possibly four people to share. Maybe some people would consider that a bit pricey. I don't know. I'm really excited to move on to the next place, which again is just around the corner from Casa de la really, short walk, 5, ten minutes, lamb and opened in 1922. I absolutely love this place. For the product and for the kind of atmosphere when you walk in the door, even at the doors, it's like this like curtains. It's all in silence. There's no music. I met some people yesterday. The parents of a friend and they met in Lebanon in 1968 or something. And they were saying, yeah, today is the same as in 1968, but it's not changed on them. And that's the sense you get. It's a dusty old place. Absolutely. And if you like sherry, it's a great place to go. Especially centrally, there's not a lot of places centrally that focus on Shelley. There's some places out and about and if people are really interested, there's a place in chambre called Paulo, it really is like walking back in time when you walk in there. I think the first time I went there was on a baking hop late June, or maybe mid July afternoon. And I just remember this feeling of coming off the hot street. It's, which is a nice straight full of lots of bars and restaurants. And from the stark bright sunlight and the heat of the street. You sort of walk into this dark, dusty bar, and it takes a while for your eyes to adjust to the darkness after the stark sunlight outside. And this smell of sherry and old wood and dust and you walk in it and it's just like you're just enveloped in this kind of cool dusty air. And you want this beautiful wooden bar along the left hand side and at the end of the bar, you've got this ancient cash register and you got this barrels at the end of the barbells of sherry because for me the way to enjoy this bar is to stand at the bar, ordering a little schooners of sherry. And they chalk them up on the bar. So they would keep a tab of how many sherries you've had. Literally by just scratching a piece of chalk on the top of the bar and then at the end, they're right the total that you owe with chalk on the wooden bar, which I absolutely loved. Yeah, it's just stepping back in history and it's you when you walk in there, you're completely transported straight to her. You're straight into Andalusia. And I like the way that everything happens really smoothly, but in silence and it's very simple tapas. You get a bit of Muhammad, which is like dried tuna. Awesome olives are a bit of cheese and it's extremely simple. Basically the person serving you can do everything in the bar. You know, they don't have to go anywhere or go in a kitchen or whatever. And it's got creaky old furniture. If you're a little bit overweight like me, you're a little bit self conscious of the Greek king. But it's one of those places that if you're, if you're not going to buy a hot and you've got to restaurant for lunch, it's great to go in there pre lunch and you can get a little half bottle of vino or whatever, whichever sugar you like, but you can get a little half bottle and just have a little pair of tea from stuff like that. It's just a nice place. But yeah, like you say, I'm a friend there last year in July and it was baking hot outside, 40°. But you just walk in there and it's like, oh wow, it's cool. It's actually a bit like walking into a sherry. Absolutely. And there used to be, I don't know if there is now, because time moves on, but they used to be there was a cat in there. Oh, I didn't know some new stuff cats. There was a cat out of the back. And this cat would wander around and things like that. I think that's true. I hope I'm not just making that up. But I'm sure it was. But also what's interesting about that place is I think there's some link to the Civil War, because you can't take photographs, they're dead against that.
When in Spain
"chris lynch" Discussed on When in Spain
"Chris absolute pleasure to have you on the winter's fame podcast. Thanks for joining us. Yeah, brilliant. I've been a listener of the podcast, so it's great to be on and do me a couple of times and have some drinks and things. So yeah, it's nice to come on and do the podcast. So we're going to run through ten classic Madrid bars. Ten of your favorite bars in Madrid. We are sitting in one of them actually at the moment, in fact. Just sort of paint a bit of a picture for us, Chris, whereabouts are we now? Yeah, we're in the barrio. The last letter in well does in Casa Gonzalez, it's like a Delhi, come wine sure. Come restaurant and I mean, there's a great table in the front that you have to try and back, but it's difficult. That's the prime position in the window. The table in the window, right? Yeah, it's brilliant because it's in the window and everyone walking past and people look in and if you're there having a good time, then everyone's kind of like, oh, I wish I was there with you. But we're actually sat in the back now, which is great, so a key point is when you look in and it looks busy at the front, make sure you go in the back because there's plenty of room and plenty of space. And what this place is good for is wines, they generally have lots of wines by the glass. So you can tend to drink around Spain. Whether you want wines from beer, so Valdez. Rather than that classic Rueda ryoka Rivera, which is kind of classic of most Richard bars. I think you described them as the three hours. Three hours that you always find in Madrid. Yeah, so this place is good for that and as like most places in Spain for like €2 50, €3. You can get a glass of wine. So if there's something you don't like, then there's no risk. But what's good about this place is they have no table decay sauce, like boards of cheese and meats and it's just great because it's open. It's also open all through the day. Yeah, great, because actually, well, it's a Saturday lunchtime. Now, isn't it? Early lunch, I suppose. I got here about 11 o'clock, and I had breakfast here. I had a cafe con leche, the tosta with the tomato and olive oil toast so you can come here about 11 o'clock and get the breakfast as well. So it kind of caters for everything. Well, I love about it is yeah, like you said, the cheese boards, the meat and sausage boards that they put together for you. And it's just a really cozy, charming little bar. Tins of conserves in the front there, tins of fish and seafood. You got little counter with a cheeses, which they will prepare for you to take away as well if you want. Yeah, if you're staying in an Airbnb and you stay in for a while and you think we're going to stay in tonight, you can come in here and sort of use it as a deli and the staff are really helpful and you'll feel very comfortable if you don't speak a lot of Spanish, they'll look after you. So yes, it's a really nice place. In the literary court of Madrid, because you're looking to win or anything, oh, it's full is tiny. There's not much space there in your just walk on by. Don't do that, 'cause I've got a room at the back with what about ten tables or so. So you might get lucky and find a space. Before we move on to our next bar on the list, quiz. I wanted to kind of ask you your relationship with Spain because you've been coming here pretty much every year for quite a long time. And you also very into your wine and you like to go around travel around Spain visiting wineries. What is it about Madrid that you love and what keeps bringing you back? I think I first came here in 2002. I didn't come then until 2007 I think because I read a great book by Tim Hart and I think you know you know the guy a load of bullets called he's a British guy that in the late 80s moved to got posted out to Madrid and he got posted out to launch Vogue in the late 80s, but he just describes this, especially in those times. Long lunches and turning up to the office at 8 and nobody turns into ten and then they go out for a pinch on tortilla on a coffee. For me, he kind of painted a really hedonistic image of Spain in the late 1980s where it was all about going out, drinking, partying, and turning up to the office late every day. And after it really inspired me to come and live in Madrid, although I don't know if it's quite the same these days. Yeah, a load of bulls in parfait do give it a read. It's a fun, fun fun read. So I started to come more then because I was like, okay, I've missed something. And that kind of inspired me also to think about why is there no place in the UK that kind of feels like this, you know, why is there no somewhere that just kind of does it's not about aesthetics, it's more about product and the product being from the center. So then the job, the corporate job that I was working, which I used to do every day try and plot our way out of like most people who work in corporate jobs. Yeah, they made me redundant. Fantastic, brilliant. And it was like now or never. So I opened a bar in the local town that I live in in mackerel. Called bar tempora neo. Basically focusing on the best cheese and meat you could get and also all wines from Spain and sherry and cover and also. So that was good and then kind of on from there. I started to do a bit of import of wines and got to know a guy in Spain who's become a really good friend and through that. I get to go on trips with him and go to different wine regions and kind of come and become a bit geeky about Spanish wine. But what that means is that every trip, I criss-cross and fly into Madrid or fly back out, I'm sure. So for example, this week, I've been in Karev and then got the train from Seville up to Madrid to spend a few days here. But yeah, Madrid for me, Madrid is one of those places. It's just great to be here. So let's move on to the next bar then. Casa Tony, I know this is one of your all time favorites. You're kind of go to places. You kind of describe it as the bar you go to to get your feet back on the ground to get him Madrid and feel like you're kind of back at home again here in the Spanish capital. Opened in the 1960s. I'm Kai de la Cruz, which is just around the corner from here not too far near sol and Seville metro for listeners. Instantly listeners, I will put a list of all of these bars and their addresses, links to their website, et cetera in the show notes of this episode. Anyway, cassowary, tell us about it, Chris. Yeah, I mean, Friends of mine got to know that was coming to Madrid and I like Madrid and would always say, oh, we're going to come where should we go? Which is a really big question in Madrid because there are so many places really. I mean, with this list of ten classics, we're really scratching the surface. Yeah, so I literally had in my phone and the notes and were just literally copy and paste it. So Casa Tony would always be the kind of first one. Okay, it looks a little bit every day and but what I like about the place is that most people would go in and look at the menu and they would just recognize the food words, right? Yeah. We're not expecting people to come with a native level of Spanish, but you will go in there and go okay, look at the menu and you go up, the tatas brothers, macaronis, and it is just a really cute old play, some that you can see everything being cooked on the branch here. Everything is all the ingredients are kind of out on the counter. So you can kind of look along and go, oh, I fancy a bit of an ear, so I fancy a bit of that. And they kind of cook it, cook it there in front of you. Super cozy, super friendly. And I like you said, I love the fact that actually even before you walk in the place, in the window of the bar, you can see the planet here, as you call it in Spanish, because like a griddle or a grill, where they're literally frying the pig's ears and the octopus or whatever it might be. So you can even if we walk in the door, you get a little preview of what they're doing is always someone in that window, they're busy with the planned check, it's a little kitchen is behind the bar right. So yeah, it's really authentic, cozy, good choice, I would say. They're really central, easy to get to location as well. Next up on your list of
When in Spain
"chris lynch" Discussed on When in Spain
"Well, first of all, I must say to any long-term loyal listeners to the podcast. We're back. Yes. After I think 6 months, hiatus. So please accept my apologies for such a long gaping hole in the podcast series, but I am super excited to be back with a brand new episode and not just one brand new episode. I will be back bringing you regular episodes as we move forward into well, I guess this is kind of punctuated the podcast quiz we've been up to now running for almost four years and well, so why don't we look at this as the beginning of the next four years of when in Spain? Because I'm not going anywhere. I love bringing you guys fellow Spain fans, little slices of Spain, Spanish culture, lifestyle, insights, food, drink, history, language, travel, and this episode includes a fantastic guest. I must say. So I'm really excited to be back. And I've really missed doing this. Really missed putting the podcast together. I must say that over the last four years, the podcast has really sort of become part of my life in Spain. Where have I been? Why has there been such a long gap well? Last episode, I think, was back in September last year. I can't believe how quickly times flown and we're all now April, 2022. But what happened was, nothing bad, and thank you to those listeners who did get in touch asking are you okay Paul? You know, what's going on? Really appreciate everyone who got in touch to see if everything was okay. Yeah, it's fine. What happened was basically last October. I started a new job. I went from working kind of effectively part time freelance to full-time. I got offered a really good job opportunity last October that I just really couldn't say no to. And I kind of knew that it was going to impact on my free time a bit because it was back to 40 hours a week, full time, whereas before I had my mornings free, I had an extra day per week free, so I always had plenty of time to work on the podcast. This has not been the case. Since I started this job, which, by the way, I've really been enjoying the job is working in marketing and PR specifically as a copywriter for a large electronics and technology company, an international company, but I'm working for them here in their Madrid office. It's been great fun. Lots to learn lots to get to grips with and I just felt that I just needed a bit of time off from the podcast just to focus all my energy into getting into the rhythm of a new job. And so that's what happened, although I have to admit, I did not plan on having such a long gap as this, I said to myself, I think, oh, get an episode out of Christmas or definitely in January in the new year, we'll be back with new episodes. And here we are. Almost the middle of April now. And it's taken me this long to get you guys a new episode. So I'm really sorry about that. But anyway, here we are. I'm back. I've almost sort of forgotten how you do it. So I've forgotten what you do, you know? You know, when you haven't done a particular task or job for months and you go back to it, it's a bit like when you go on holiday from work and you go back to your job and you're like, how do I do this again? I'm really excited to be back and I just want to make it absolutely clear that the wedding's fame podcast is not going anywhere as long as I'm around the podcast will be around, but I think, you know, moving forward, just have to be a little bit realistic about expectations and how often I can get episodes out and just the fact that, you know, sometimes life gets in the way and when it does, the podcast may have to take a back seat. Maybe for a couple of weeks but not for 6 months anyway. So what have we got coming up in this episode as you've probably seen from the title, we're talking about bars in Madrid. Ten Madrid bars that you really definitely should visit. These are ten bars for your checklist when you come to Madrid. They've been chosen by my guest Chris lynch. Chris is from the UK. He runs a social media group called the Spanish wine collective, or so has a website as well. This is a space dedicated to fans of Spanish wine. Chris got in touch with me a couple of years ago because he was actually a listener to the podcast and when he was passing through Madrid. We actually met up. We got on really well and Chris was telling me about his kind of story and his connection with Spain. And while it turns out, his really into his wine, so when it comes to Spanish wine, he really knows his stuff. He used to import wine to the UK. I'm not sure actually if he's still does. And he used to have his own Spanish bar back in the UK. He's been visiting Spain since the early 2000s. He comes to Spain multiple times a year. He often passes through Madrid and we have a meet up and a catch up. I've realized since getting to know Chris that he really knows the best places to go in Madrid. Because sometimes when you live here full time, you kind of forget what's right on your doorstep, right? And sometimes you need someone who comes from the outside to tell you that these are the places that are worth visiting when you're here on a trip to Madrid, if that kind of makes sense. So Chris is going to describe the bars to us, the people who run the bars, some of them are family run still. He's going to describe the interior when you walk in, what you're going to see, the tiles, the copper counter, the wooden interior, the colors, more importantly, what you can enjoy in the bar. His recommendations on what to order, whether it's wine or beer, tapas, what food you should be ordering, what the classic dishes are in these particular different bars as well. So hopefully give you a really good flavor of these ten Madrid bars. I want you guys to sit back, close your eyes, soak up the background ambience of the bar where I met up with Chris a couple of weeks ago now. Picture yourself there, sipping the wine, sipping the beer, picking up the tapas, enjoying those raff yones that we talk about and transport yourself with the help of Chris guiding us to these authentic Madrid
Paul Pickett Podcast
"chris lynch" Discussed on Paul Pickett Podcast
"One hundred percent of the fight over ten percent of the bit. But that's the only there be good day. You really get out of that. You realize that but you could. I think you'll realize that james podcast. His podcast is a little bit more sophisticated. He's while one in you know his podcast contradiction. Understand these what i've started. Stable his podcasts. All these women are shorted. Be i'm five four or five five. These women be like five two of our three day too short to be way but they want a guy who's charleston they want a guy who's taller than me. That's the thing they don't necessarily guy is tolerant. Chalabi tolerated the serb height like because even i will five. Three one is a date defined five guy. She's not me. I'm not followed up. It has the day that's part of the problem. I'll tell it and you tell enough. House limited you and slip up. Tolerance limit of not getting it goes to a democrat one hundred thousand four. You know they can't date you. But whatever bain seventy thousand last year so now we combined with one hundred seventy thousand. We could live pretty good together. You know i pay all. I'll pay bills myself. Has over seventy thousand year. I've made that made up to ninety thousand in a year. Amo first business. I may ninety thousand in advance. Doubts have made sixty thousand seventy thousand fifty thousand you know now. I'm up hill project because of all the stakes aca possibly make it a business world amenable came. I made out a process easier for me. Easier for my clients. It also weeds out. The client step will file fraudulent chargebacks. Expect to watch for a little bit. Look for the ones that. Just debbie beautifully. This customer show dip please. Abba preach pressure fit. Himselves will go with that. How far where. I know right now. They wish they wish to take it back. They wish to take back all that smack. Talk all that trash talking. We you that right now never preach right now because everybody sat or whatever preach except that. Three sixty blesses Everybody i see doing podcasts. We added to life. These cats exposed exposed swabs vestiges of yourself at lead your truth amid the truth. That's another thing. I'll tell you another day i'll go off of was somebody says by truth. Are her truth a history. No i go off. Detroit has his truth. Her truth might truth. Ain't always de truth truth. It don't count you know but yeah now subscribe. Hartnett delaying is share of this podcast responsive optimal llc palestinian biz the market promotions musically brand. He's house dot biz also email. Be at pro adua dot com if your dog lover cat lover. Animal lover. Animal rights activists t shirts. He's coach little apparel at neulander dot com. We also got Dentist for you. Dogs would add today of factors. I keep saying. I'm gonna add cac apparel but in a good today but you know it is hard to be like an octopus out here then. I run music. Marketing company seven days. A week podcast. The three days a week of long three days a week you know. And i got a dog of responsible for responsible for also. Don't forget the audio cast those to dozens of platforms. It goes to apple. Google spotify odyssey cast box doozer. Our plan podcasts contracts with stitcher tuning war also shizue shot up. What about favorite brands. Diesel diesel brand. Dot com disagreed. Show cardiac gabby tequila or slender. Mango bids chris lynching desert brand dot com. You can follow instagram facebook. Twitter youtube war also check out dozens of recipes that you could make will do at deserted so debts episode iv promise next episode going to put my diesel is livid i gotta women gotta have gotta have digital is you don't reduce what is it. It's that does it. Work dismal nice devasted destiny bottle for two thousand twenty. One on dishwasher is and also. Don't forget These are cast. Dropped monday wednesday friday of lobs drop tuesday thursday saturday in palo channel as well Sit won't they head how this is episode. Fifty to hope podcast triple p. aka. The common sense hard casts your source for music. Sports in politics they give to the piece about..
Golic & Wingo
NBA Draft 2019: Latest 1st-Round Order, Predictions
"And ladies and gentlemen, we have a new mock draft out Mel kiper Jr's three point. Oh is here with us. And we are looking forward to the draft. Mel will join us in just about an hour to talk about the new mock draft. But there have been some changes in the draft specifically one less quarterback. Now going in the first round then in mel's two point oh mock draft. So we have four in the two point oh mock draft with Daniel Jones from Duke rounding out of the last pick of the draft to the patriots in the first round of thirty two. There are only three quarterbacks now in the first round, according to mel's latest mock. And obviously a retirement might be a big reason why and the quarterbacks have changed as well. Right. As far as where they're they're going. Well, Cuyler he still has Tyler going number one derozan. Well in his last draft Cuyler going number thirteen to the dolphins. So now and this draft he hasn't going number one. He had. Dwayne Haskins going number six at a giant Kyle Murray. Going number thirteen to the to the dolphins. Drew lock going fifteen to the Redskins and Daniel Jones going thirty two to the patriots. So as you mentioned Daniel Jones now out of the first round, according to the latest mock draft by Mel kiper, just three quarterbacks Murray number one. The main says Dwayne Haskins at number six, and you start to hear reports that the giants may go defense was six and then was seventeen go quarterback. But right now twain Haskins at six and then drew lock sitting there at number thirteen for the dolphins. Does the only three quarterbacks in this latest first round. Yeah. Going to be very interesting because we know what the giants listen one thing. Dave Gettleman has made very clear he does not feel beholden to tell us his plan. And so I don't feel overly beholden to believe. A lot of what we're hearing coming out of the giants can't because if you've got a guy who's basic messages trust me, I got this. Well, then we understand he doesn't feel like he has to tell us the truth. So as we hear these things. Coming out. We also understand this time of year is about deception to an extent it's trying to manipulate the draft order trying to manipulate the opinions of certain players. So that you can try and put yourself in the best position to get the guys you ultimately want. So it makes it difficult to try and read the tea leaves it is although I have to say on cattlemans behalf. He said all of last spring saquon Barkley is a generational talent with the second overall pick. And that's where he went. Look, I think we all agreed. There has to be a quarterback in the giants future. Whether it's at six or seventeen trade now Cleveland, but it would not surprise me in the least if Dave Gettleman waited until the second or third round to take a quarterback this Dave Gettleman, he created that created, but he he made the term a more of a vernacular in the NFL draft hog molly's when he was the GM of the Carolina Panthers. He loves the big guys to hog mollies. And let's be honest. This draft is going to be decided outside of Kyla Murray. More than anything else about the big defensive lineman in this draft. The hog Molly is on the defensive side of the ball. So depending on your draft grades for your quarterbacks you could take one of those at six and then a quarterback at seventeen it all depends again on your on your draft great. If twain Haskins is highest on the board and draft grades. You don't pass that up. If you have a Dwayne Haskins drew lock. And whatever other quarterback equal in grades. You know, maybe use that seventeen pick baby can trade it up somehow to get one of those guys as I said, this always comes down to grades. Do. You have a choice amongst grades. Are you close enough in quarterbacks where if you don't get one you try and get the other? But we'll see we'll see, you know, one of the biggest changes in from the last two this for Mel was they had the patriots taken Daniel Jones a quarterback, and this one I serve Smith junior the tight end from Alabama going, and that would not be shocking at all you have really three out of the top tight end Hopkinson the kid from Iowa teammate, Noah Fant, and then Smith junior all three likely to go in the first round a three first round tight end to on the same team come on. And what would that tell you as we saw? The patriots jump into the first round and take a running back and Sony Michelle at the end of that. And now to see in the next year three tight ends going. We've talked about this. However, you want to split it. Last year were Quinton Nelson. Went in the top ten in the draft as an offensive guard. We saw roquan Smith going the top ten as a middle linebacker. The middle of the field is worthy. NFL is being built right now. And other teams are starting to catch up to what the patriots have done for years. The way that we've seen teams export that specific area and three tight ends in the first round would hammer that home not denying that. They are guys that are certainly probably more talented than usual tight end groups. We're used to seeing but it's also about value. It's why you see running back taking it to overall by the giants last year. I mean, the other thing is I think they're more interior linemen in this first round then quarterbacks right? Like, a not tackles guards and centers. There are more of those according to males latest mock than there are actual quarterbacks being taken which would be very unusual. So the top five in this new draft that Mel kiper put out is Kylie Murray. Number one of the cardinals Nick both the D N number two to the forty Niners. Number three. Josh Allen the outside backing backer pass rusher going to the jet number four Cornyn Williams. To the raiders and number five guy making a pretty big jump. Devon white going to Tampa Bay at five in the last mock draft he was number eleven to the Bengals now in mel's draft. He is sitting at number five number six twain Haskins seven Joon Taylor. The offense attack from Florida going to Jacksonville sweat, the D N going to the lions at eight Sean, Gary the D N going into the bills from Michigan and TJ Hopkinson. The tight end going to the Broncos at number ten. Here's here's what I wanted to talk to Mel about and one of the issues that I have laid on me big fella with with this draft comes, you know, some some point and one of them is there are few prospects in new first round projection who are making their debuts because of their combine performances. There are four guys who have jumped into mel's first round who weren't out there before again based on the combine combine performances. I don't understand that. I don't I don't understand that. If you wanna say. You looked at the combine to go back and look at tape of them. But to say, they're combine performance jumped them up that doesn't compute to me. Well, I think that's I think that's the assumption though, is because of their performance you went back and look and that. That's fair. That's why I want to ask them. How did this? Make you go back and study them more. Because if you're just basing things off the combine I got a real issue with that. Yeah. I I don't think you would do that or teams. But at the same time, you look at the positions of the majority of the players that would be involved in that. And I think this could be true for teams as well. It's interior offense. It is right. Three interior offensive linemen Terry McLaren the wide receiver, but when it comes to interior offensive lineman. You wanna talk about an area where the scouting grossly lags behind to actually great and overall draft. It's a difficult area for a lot of people to see and understand because you don't have the benefit of a lot of stats. You don't have the benefit of even the combine members necessarily always translating to production. So when those guys go and they paying and they flag in the model somewhere for what they do at the combine. And then you go back and spend some more time looking at a guy like Lindstrom who wasn't going to be a big name. He wasn't like, you know, Gary bradberry from North Carolina State won the Remington award this year. Like that guy was a stud Boston College was a middling. Okay. ACC team this year. So Lindstrom wasn't getting the credit. He deserved even being as good as he is. So you go back now, and even these NFL teams, maybe we're late to the party on some of these guys all of a sudden start giving them an extra. That's why I want to ask I just wanna make sure with Mel that because I'm just reading from the combine performance, and again, let's put a name. To those you mentioned McLaren the wide receiver who is one of the others. Chris Lynch reminder, you just mentioned from Boston College now. Number twenty one to Seattle Eric McCoy interior linemen going number twenty two to Baltimore. Right and the Garrett bradberry. The Senator from North Carolina State who is you mentioned one the Remington award is the best center in the country number thirty one to the LA Rams where they have an aging center, and John John Sullivan. And that was that was one of the things have been saying for the Rams the last couple of years that dynasties been built on the interior. If you land a guy like that good, Lord or you winning out it is. So we'll see how that plays out. Now, the one thing that I find interesting he he has drew lock the third quarterback Mel dozen his latest mock going thirteen in Miami. I'm telling you don't take out Denver at ten in Cincinnati of eleven in play for quarterbacks. I mean. Yeah. Denver made the play for Joe flacco. But John Elway has messed this up a couple of times with all due respect. I mean, that's just outside of getting Peyton Manning. He has not figured out the quarterback spot there at ten they might be in play for quarterback. And you have Andy Dalton with his situation with the Bengals and his contract situation. I, you know, I think that there's a really good chance that they could be in play with a quarterback there, by the way, by the way, Mel kiper Jr's mock draft not the biggest item related to the draft this week. That will have news for you guys. What more on that coming up later? This week