Foatie the wings and spring rolls both look legit.

Amoeba, where do you get shi****o peppers? I don't ever see them anywhere except restaurants. Shrimps look good too.

I get them at the local asian store (this pack was from the Korean store and was about 2.50)

The real Spanish dish is really Padron peppers but couldnt find those.

god i love tapas....and spain in general.

reminds me of a plaza in cordoba, this austere caballero carved us a wonderful plate of jamon iberico and manchego.

heading to Spain tomorrow for 10 days, ready to indulge on tapas, Jamon, gambas, tinto de verano, and cañas.

foatie,

A+ spring rolls!

Gambas pil pil is the one.

Not entirely sure, but this article from when Tei An opened seems to suggest yes. Article is 10 years old so ymmv. They did push the noodles pretty hard when we were ordering, but I didn't really get the impression that they're necessarily the primary focus now.

"Noodles have hit the big time in Dallas with Tei An, one of a cluster of new restaurants at the buzzy One Arts Plaza. Not that we don’t already have noodles in Dallas. But Tei An specializes in Japanese soba noodles, made by hand from nutty tasting, nutritious buckwheat flour. In Japan, every neighborhood has its own soba noodle house, and that’s practically the case in New York and Los Angeles, too.

Bringing the soba concept to Dallas with dead-on authenticity is chef-restaurateur Teiichi “Teach” Sakurai, who caused a minor earthquake in the foodie world last year when he sold his two highly regarded sushi restaurants, Teppo on Greenville and Tei Tei on Henderson, in order to open Tei An. These days, the former robata bar king is into making soba noodles by hand—an elaborate process involving dueling rolling pins that occurs in a special noodle-making room. He offers noontime performances, visible through a large display window overlooking the dining room, but you have to arrive early to catch him."

Also the last picture in that article is the seating that my gf and I had. It looks exactly like that still.

damn, thats a great price, I think I paid 7 bucks at Trader Joes last week for a small bag of shi****os

which asian store do you go?

I occasionally venture out to Hiep Thai when I need to load up but try to get most of my stuff from this cool little place hidden off Greenville that supplies to restaurants. I've been buying frozen tuna and other stuff at decent prices and I get to avoid the drive. The tuna is good but is a little odd in that it has no smell whatsoever and I have a sensitive nose. Someone told me that fresh tuna has no smell, does anyone know if thats true?

BTW, the asian market is the Thai Oriental Food Store off Greenville avenue behind Trader Joe's, he'll sell to the public but you have to pay cash.

Well ****, after I rambled my ass off, I just remembered you're in Austin, not Dallas. Consider most of this post an FYI for anyone else in Dallas

HMart definitely has shi****os. I go to the one off George Bush in Carrollton

Love that place but its too damn far from where I live

Does anyone have a good recipe for egg plant? I have a couple about ready to be picked from my garden

Thanks for the kudos guys.

I love Spain. I spent 10 days backpacking in Spain this past April (Madrid->Grenada->Malaga->Cadiz->Malaga->Madrid). I did a trip report in the Travel section of 2+2. There's no country like it. I loved the food, and the 1 Euro Cruzcampos everywhere. The tapas in Grenada were far superior to the other cities I went to.

Always wanted to visit San Sebastien and try the pintxos. Was only in Barcalona the last time I was in Spain.

Yim, what kind of eggplants ?

Wow, good job growing.

http://www.seriouseats.com/recipes/2...ab-recipe.html

Nice job amigo, I wasn't expecting to see these fried at the end.

Damn you!

Now when I make these trying to be healthy, the devil on my shoulder is going to be whispering:

"you should fry that **** up like foatie did!"

Thx (truthfully, all I did is buy a starter and plant it), so far its one of the few things (beside pepper & herbs) that the squirrels don't eat.

Looks like a good recipe, I'll report back if I don't F it up. The bean paste I just made will come in handy

You will need more chilis with that beanpaste. I would probably do 1/2 that and 1/2 the chili sauce you showed a bit back as a reasonable approximation.

why is that? Not enough heat in the bean paste?

I'm trying to get inside your head and figure out what flavors you're going for or you think are lacking in my bean paste.

Do you have a bean paste recipe you like?

I like having home made sauces like this at the ready and think they're worth the effort over store bought but I probably need to do some taste tests to confirm. I know I like home made hoisin sauce over store bought

There are many different types of bean pastes just like there are many soy sauces. The serious eats recipe is calling for a broadbean paste which is different from the black bean paste. I dont think yours is lacking anything but I think the applications for it are a bit different. Still, i havent tasted it so maybe you could use it straight up as a broadbean paste substitute.

I have never made my own bean paste mostly because of the fermentation thats involved.

I included a summary of Chinese sauces. See under doubanjiang. The taste is similar to korean samjjang, which is a mix of dwenjjang and gochujjang. Less sweet and more garlicky than samjjang though.


http://www.chinasichuanfood.com/chinese-sauces/

Also found this with pictures

https://www.quora.com/What-is-the-di...orean-Doenjang

Damn, the mind is a funny thing, could have sworn I was reading "bean paste", thx for pointing this out. I went ahead and ordered what the recipe calls for from Amazon.

Thanks for the links and other info as well.

Are you talking about the fermented beans? If so, I bought some from the asian supply store as well as on amazon and it sounds like they can be stored for a long time. I don't recall seeing bean paste recipes calling for anything else to be fermented

The beans are fermented yes. I am not sure which fermented bean you bought though.

I am going to try to not use the english word bean paste as it is not precise enough. There are too many different products that are not really interchangeable that falls under the bean paste category.

Basically, I dont make my own doubanjiang for the same reason I dont make my own miso.

not sure where you're going, but you may want to pack your asbestos underwear.



spouse and i were there in april 2015 for two weeks barcelona>seville>cordoba>ronda>granada>malaga>5 nights in paris.

loved everywhere we went, but seville was just the right mix of great food and fun people. stayed at enfrente arte in ronda, an amazing place i highly recommend. beer and wine are free and chef pablo's breakfasts are amazing (and also included) http://www.enfrentearte.com/en/our-breakfast-buffet/

watched the bourdain parts unknown on san sebastian a month ago and i've been kicking myself ever since for not hearing about this place before our trip. we were mostly in andalusia but would have gladly detoured to basque country if i'd have known then what i know now https://explorepartsunknown.com/dest...san-sebastian/

Here is another recipe I like. Its a Fuschia Dunlop recipe thats somehow in Dutch. The original English recipe is under some kind of recipe club membership control. The original dish name is Jiao Yian Qie Bing. Its basically a mini sandwich of eggplant slices and ground pork thats battered and fried then flavored with pepper salt.

http://www.aziatische-ingredienten.n...gine-beignets/

I am also heading over to Spain, Barcelona specifically, for two weeks in August.