Bash

Hi Foodman I have to second docsconz on chocolates from Cacao Sampaka. The flavors are very unique and the packaging and presentation just beautiful. I make sure to bring a couple of boxes back as gifts every time I go home for Christmas. The store is on C/ Consell de Cent 292 between Balmes and Rambla de Catalunya. Tel +34 932720833 Another place worth a visit is the Colmado Quilez, just a few blocks up Rambla Catalunya from Cacao Sampaka. I believe it was mentioned a while back on another thread. This place is as much a feast for the eyes as it is for the palette. The store has been around or almost a century and stocks almost everything you can think of: wine, spirits, cheeses, canned goods, spices, you name it. If you don't see it behind the counter, then ask the sales staff. I'm sure they'll have it in the back! This is a good place to get your canned tapas. They are located at Rambla Catalunya 63. Just on the corner of C/Arago. Opening hours are 9:00-14:00 and 16:30-20:30. Tel +34 932152356 If you manage to hit the Boqueria in the morning, then check out the mushrooms at Petras. I like to stock up on dried mushrooms whenever this stall is open. I dont have their number handy, but I can dig it up if you like. Hope this helps. Bash

Hola eGullet ! Mar Calpena, this is a great idea. Count me in. I'm not much of a chef, but I do shop at the markets and cook on a daily basis. This could be quite a learning experience I've got a few photos of the boqueria that I've taken over the past year. I'd be happy to post some of them if this takes off. Lets see if we can draw out a couple more people....

Sometimes I like to fry up tiny (cherry tomato) sized falafel balls and then dust them with a little cumin and paprika. A splash of lime right before serving helps get all the flavors going nicely! I serve them up in a big bowl with spicy tahini sauce for dipping. . They make great finger food. The size of the falafels completely changes the texture giving it a good crunch. Oh and beer. Must have beer with this!

When we were kids, my grandmother would make a huge batch of Nutella sandwiches whenever we went to see her. She'd heap the delicious hazelnut/chocolate spread over thin white sandwich bread. (the stuff that's so white it rots your teeth!) This would then get buttered on one side and griddled to perfection. Mint tea was always at hand to wash it all down. The sugar/caffeine rush would last well into the next day ! I still indulge in a chocolate sandwich every now and then. Sometimes I add bananas....

Elie, Just wanted to say thanks for the recipe. I just served it up for lunch on a cold Sunday. I've had it many times before, but never attempted to make it myself. It was great... nothing says comfort food to me like laban and rice. The chick peas were a great addition...they worked quite well with the flavor of the lamb. I used a store bought yogurt but made sure that it was very creamy and not at all sour. I gave the sauce my undivided attention like you advised and it came out great on the first attempt. Since I didn't have any preserved lemon, I served some homemade pickled mangos on the side. Delicious! I have a question about left overs: Is it possible to reheat them? Not quite sure how the yogurt sauce would react. Thanks again .... Bash