Comments on: Holiday Tapas…

By: Marketman

Marketman — Sun, 02 Jan 2011 00:38:08 +0000

Sopa de Ganso, San Sebastian is our dream food destination. So many starred and non-starred places to consider. I suspect I could gain 5 pounds there in less than a week. Happy New Year to you as well! Thanks.

By: Sopa de Ganso

Sopa de Ganso — Sat, 01 Jan 2011 12:48:20 +0000

The real ones are usually fresh and during the winter times, so if you decide to celebrate your christmas holidays sometime in San Sebastian I’ll take you to the best place to have them.
Have a very happy New Year and keep up the good work.

By: Marketman

Marketman — Sat, 01 Jan 2011 03:26:11 +0000

Sopa de Ganso et al… HOLY FAKED EELS! :) Egads, I got home and checked the tin of eels and sure enough, its made from fish meal best I can translate. So yes, extruded fish meal it is! Yowks. No wonder they were bland tasting. I guess they are the eel equivalent of all the “pseudo crabstick” that the Japanese use in everything. Yikes. Thanks for straightening that out… Last time I will purchase them as well…

By: millet

millet — Wed, 29 Dec 2010 09:02:46 +0000

oh..learned a nice lesson on buying angulas…bring a magnifying glass and check out the eyes and mouth! (what will they think of next?)

By: The Artist Chef

The Artist Chef — Wed, 29 Dec 2010 07:08:23 +0000

Are those baby eels are the expensive one right? I was in Barcelona last October and suppose to ask you the name of the restaurant where u ate Paella. But as I remember u said it was too salty, pricey and so so :p So I decided to make my own adventures. I ate decent paella almost everyday and concluding I still like my version. Though they said that Paella should be tasted in either Valencia or Madrid. But hands down to the Spanish tapas! excellent I must say and this post just reminded me of my Barcelona memories. Thank you Marketman… and I invite you if you one day visit Vietnam, email me and I will let you taste my Paella :)

Have a blessed new year to come!

By: Betchay

Betchay — Wed, 29 Dec 2010 01:16:36 +0000

Junb, they do look like dulong!
Josephine, that’s so funny about the painted eyes! But as Sopa de Ganso and deebee confirmed the extruded fish paste, then you may be right after all! :) Maybe I’ll settle for our local dulong!

By: deebee

deebee — Tue, 28 Dec 2010 13:08:09 +0000

Sopa de Ganso is right, they look very much like gulas — exactly like those I sometimes get from the supermarket sourced from across the border. I don’t like it very much, but when i lack inspiration for any salad accompaniment, gulas sauteÃ©d in olive oil with garlic and red bell pepper on mixed salad greens is an easy alternative. A pack which has around 100 gms costs about 5 euros here. Here’s an article from the NY Times on how this “substitute angula” came about.

https://www.nytimes.com/1994/05/27/style/27iht-eels.html

By: Marketman

Marketman — Tue, 28 Dec 2010 08:21:49 +0000

Sopa de Ganso et al, egads, I learned something new. Will have to go home and check the tin or bottles of remaining “eels” in the pantry (I am out of town right now). Maybe we had the extruded type? :)

By: S Lloyd

S Lloyd — Tue, 28 Dec 2010 06:22:53 +0000

Thanks for your answer about the angullas. I too was curious about it. It’s being a while I haven’t sampled them but do recall that they were enjoyable.

By: rita

rita — Mon, 27 Dec 2010 20:56:05 +0000

mr. mm, you’re making us make another trip to spain! like that’s a bad idea, right? wouldn’t mind driving there again.