SC - eel

[LrdRas@aol.com]

Wanda Pease wrote:
> 
> When I visited Spain we would stop into Tapas bars and they would have
> little eels which had been salted then deep fried as snack food.  They
> looked like fat bean sprouts.  At least that's what I kept telling myself
> instead of "little worms".  Whether they were done like that in period...
> but that's how they are done in Spain now.
> 
> Regina Romsey

Certainly _a_ way, anyway. I suspect there are numerous others. What you
describe reminds me of a Taiwanese presentation of baby eels I had a
while back, which is the only dish I've ever seen in my life that I have
to say contained too much garlic. The main vegetable ingredient, y'see,
was garlic chives, which comprised maybe 30-40 percent of the dish, so I
have to question the wisdom of saying, "You know, what this dish really
needs to give it some real zip is plenty of garlic..." I love garlic,
and ate copious amounts of fresh chopped garlic in olive oil with my
misitas fritas last night, but eels, especially baby ones, just don't
hold up. Eel chips, on the other hand, now _that's_ living. Not to
mention matelote of eel with red wine broth.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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