Stuff you won't eat.

aka "socarrat". I used to make Paella in a giant cast iron skillet. Turns out the thin-gauge soft steel used in traditional paella pans serves a targeted function. Indeed, "la paella" actually is a name for the pan.

 

That’s what I’m still researching that crust that develops on the bottom of the pan. I want to try it on the grill as well

 

I was considering a paella pan but trying to allow the novelty of the dish to wear off. I’m currently using a large enamel covered cast iron pan.

 

Yes, but the others rotate.

Not quite. At least, not as of when I checked, a couple of minutes ago.

 

On the crust: Use your ear -- sizzle, crack, pop is what you are looking for; use your nose -- toasted but not burnt.
On the video: possibly solved. Never to old to learn.

 

Yeah we do it on the side burner, it needs that high heat available if needed. But tricky with a large diameter pan.

my in-laws have a dedicated paella burner stove that’s matched to a pan. Crazy good. Too bad their ingredients are not as fancy any more as they used to be.
We still put real saffron in it

 

Traditionally, it's made over live fire/coals. Sometimes, the pans are big

 

Of course! But how much saffron is considered a pinch? Cause I can’t taste it

 

Actually it is called a Paellera.

 

Why are you asking Phil? He makes a comment about still using real (?) saffron, as if you could ever make Paella without it?

Saffron is very strong. If you aren't tasting it (presuming you aren't adding three threads) chances are its lame/old. As far as a pinch, see 0:23 in the video.

According to my friends in Valencia, both are used interchangeably.

Who here doesn't eat Paella (besides Broome)?

 

My friends in Valencia called it a paellera.

 

I love some saffron rice.

 

I'm fine with Rice-A-Roni, the San Francisco treat.
Toss in a can of salad shrimp, some cut-up hotdogs and some tuna, a dash of paprika and you're there.
Maybe some garlic salt if you're into that kinda shit.
Serve with your favorite wine.

 

Stuff I just ate. Wife made french toast with homemade bread from a Amish neighbor, local maple syrup from a guy at her work and a big pile of bacon from my brothers farm 3 miles down the road. All local and it was yummy.

 

Sounds nom nom! Taking my first stab at Angel Food cake tomorrow. I was a big baker when I was a teenager, about forty years ago. I'm more into savory these days, but I do recall that while cooking accommodates some flair, baking is unforgiving. We will see!

 

Back to the won’t eats:

- wannabe Italian food : soggy pasta , fake or re-culturized dishes like chicken parm (never seem that in Italy) or overpriced simple dishes ($20 pasta pesto)

- anything gyros that isn’t legit Greek gyros. Rather have the falafel then

 

Gwyneths candle.

 

i think I’ve had worse