weinoo

I have Jeff's book as well. My guess is he feels that cast iron (for paella) stays hot for too long. By all means, make cazuela rice! Which I actually find more forgiving than paella. Also, I recently purchased a couple of new paella pans (I needed other sized pans) - and picked up one of those speckled enameled ones just to play with. It works really well. Check this place out - the enameled pan and the odd sized pan I bought were both from the sale section (slightly damaged, but I noticed basically no damage) and really inexpensive. https://www.paellapans.com/Sale-s/8.htm

Did you grab it?

JB Prince is having their closeout sale; looks like there is a fair amount of chocolate stuff: JB Prince Closeout

I bought the one she recommends on the site. I don’t have a microwave so I’ll have to work it out!

I call it cacik when it's a soup, and tzatziki when it's more of a dip or a sauce? But maybe it's just an interpretation thing; cacik is Turkish, and tzatziki is Greek?

Oh yeah, it's a covered ceramic pan - no bueno for paella. By all means, use your donabe - for the stuff it's good for! https://happydonabelife.com/

Cacik - I make it in the blender. Borscht - well cooked beets I make it in the blender with add in of sour cream or kefir or both. Could always grate a beet and hold it back for texture.

What’s odd, @heidih? I’m confused.

That's what I'm trying to explain.

Well, those are all interesting comparisons! Lately I find that I get a nice bottom rice crust in my Japanese donabe, with a lot less fuss than in a paella. Probably because I've made more donabe lately? To be sure, the perfect socarrat will neither threaten weak teeth, nor crunch like a caramel coat on an apple. More like in between.

If the cannabis distillate was present in larger quantities, it would probably be not as, ummmm, calming.

Jeez, the guy on my corners has limes up the wazoo.

Oh, @Eatmywords, I did watch it, I did. They're a regular riot!

Don't think of it as a dish with an incredible variety of meats; it's a rice dish, first and foremost, with maybe some seafood, or perhaps some chicken or rabbit. Surprisingly, chorizo (though I pretty much always use chorizo in my paella) is not considered "authentic." Yeah - the soccarat is hard!

Yes, I'm pretty sure all the Setaro in my pantry is from Buon Italia - I probably ordered it online. (and don't tell anyone, but this was made with chitarra).

You know, I have to confess, I don't mind all the weird stuff that goes into vegan products. As long as the products are worthy.

Yeah, it makes good tanning lotion too, if my memory serves me correctly.

SPAGHETTI WITH CLAMS Old skool! Spaghetti with clams (okay, some are cockles) (okay, the clams are all from cans). Recipe (serves 2): 225 grams good spaghetti - and like that youtube video above, don't use anything but real spaghetti or linguini 1 can Bumble Bee (nee Snow's) Clams 1 can Matiz Berberechos (see below) 1 nice fresh clove of garlic, sliced thin like that scene in Goodfellas where Paulie is slicing the garlic in jail Crushed Red Pepper - let's say 1/4 - 1/2 tsp. Handful of chopped parsley, chopped even finer than I did Extra Virgin Olive Oil - let's say 3 - 4 T Salt - you won't need much - these clams are a little salty Pepper - if I have to tell you how much, and if I have to tell you freshly ground, oy Fry up the garlic and crushed red pepper and some of the parsley in the olive oil till garlic is lightly browned, not burnt. Add the juice from both cans to this pan, and drop the spaghetti into another pan containing boiling, lightly (in this case lightly, because the clams are already pretty salty) salted water. Reduce the juices while the spaghetti is cooking - I use Setaro spaghetti, which takes about 10 minutes. When your spaghetti is almost done, remove it with tongs into the pan where you are making the sauce. At the same time, add all the clammy stuff to that pan (and a little pasta water - like 1/4 cup). Keep tossing pasta and clams till almost all the sauce (i.e. liquid) is absorbed - if there's not a lot of juice left in the pan, this is when your pasta water comes in handy, and also why you don't just dump the pasta into a colander in the sink (unless you save some of the pasta cooking water). Add some pepper. Taste it - see if it has enough salt - if it doesn't, what are you smoking? Plate it, sprinkle a little more parsley on top, enjoy with let's say a crisp, white wine from Lazio. Or the Veneto.

Just from looking at the ingredients, I was gonna say that I'd be pretty sure the ice cream made from that shit would be disgusting. As must be that shit. Ice cream from oils - yummo. Or, as dbag #1 might say - MONEY!

I had to go to the farm and milk the cows. No wait, that was my grandmother.

Now that you mention it - those did not arrive! Amazon - must be coming from a different seller.

Good to know for my next order.

Absolutely agree.

Oh, that salmon mousse - just be careful!!