OT Foodie Thread

Probably. Looks super modern, etc.

 

Paella must be made right and I won't eat it with rabbit.
It must have American shrimp, some sort of sausage, fried chicken thighs or drum sticks and clams as the meat portion.
Saffron is also a must.
Actually, everything is a must:
Spanish rice;
Tomatoes;
Chicken broth;
Onion;
Garlic;
Olive oil;
Salt;
Red Bell Pepper;
Smoked Sweet Paprika.
The preperation is equally important.

 

Do they make good paella?

 

Oh, I was talking about in general. Never been to that spot. Its hard to find good paella.

 

I tried to make it and didn't fare well.
I've seen Alton Brown make it and it looked delicious except he left out the shrimp.

 

The rice is key. Can't use regular shit.

 

I used paella suited Spanish rice that I got from a grocery store which might have been Fed Meyer.

 

Should be pretty short and round grain rice. Should burn the rice at the bottom of the pan a little bit as well so you have to scrape it off.

 

It was the appropriate rice and I tried to make it crusty on the bottom but I erred somewhere there.
I couldn't finish the dish, it was so bad.

Edit:
I've heard that Valencia has the best paella.

 

DRINK A BOTTLE OF RIOJA. YOU HAVE TO LET THE PAELLA SPEAK WITH YOU.

 

Don't know what Rioja is. I do know about Sangria and that's where it stops.
A friend of mine went there and said they have excellent wine, even their table wine.

 

Sangria is fucking gross. I hate it.

I'm not much of a wine drinker. I did enjoy drinking Cava (their version of champagne).

 

There is nothing on this earth any better than a good bottle of Dom Perignon. It's got an intoxicating musty smell and taste.

 

Hah, for my bro's best man speech, I brought out a bottle of Dom to pop since he loved getting bottle service in Vegas all the time.

 

I have made paella. Not with rabbit.

Still having trouble finding flour, is everyone else baking?

 

Flour is no problem here. I am about to start my adventures in sourdough bread. I've made easy bread for years but it's time to up my game and cultivate a starter. I just got the Tartine book and have some supplies on order. Excited because I love a good sourdough.

 

You want arborio rice, it's kind of hard to find in these parts. I'm not a Paella purist so I just use whatever I have around. The key step I found was to really fry the uncooked rice in the sausage fat good. My paella probably ends up to be more paella inspired but that's good enough for me at home, and everyone loves it.

 

There was some all purpose but it was bleached.

Suggest organic flour for sourdough.

 

I've been told to use the yeast all around you in the air for homemade sourdough bread. It takes a little longer but it's supposed to be worth it.

Alton Brown:
https://www.foodnetwork.com/recipes/alton-brown/wild-sourdough-starter-7480403