LakesideBrewing
Well-Known Member
Assuming that's a 22" weber, is that a 20" paella pan?
That's exactly right! It is like a match made in heaven!
Assuming that's a 22" weber, is that a 20" paella pan?
Where did you get the squid ink? I can taste that paella and I'm liking what I imagine I'm tasting.
We love Paella!! I make it often, mostly through the spring and summer months. I would recommend this pan to anyone who is looking to get into it. You can make Paella without it, but the presentation is tough to beat with it!
Paella is on my to-do list. Can't afford Saffron, but I don't think it's been included in any Paella that I've eaten so far anyway. I should plan to try to make it sometime next week.
I'm intrigued by all the wonderful reviews I've heard about it, but haven't bought one...
Not sure it would save me that much time, given ingredient prep and cooking time would still make it problematic for most weeknight meals......and I actually enjoy long cooking processes when I have time available.
I am intrigued by the single pot / multi-use aspect.
Never enjoyed searing something in a pan only to move it to a crock pot...
And then using it as a rice cooker too would mean one less thing in the kitchen/pantry.
Anybody else have an Instant Pot cooker? Man I adore the thing. Have been using it for about 6 months now. Yesterday, did a pot roast/stew thing, had 4 pounds of bottom round that I cut into 6 pieces and seasoned well with Adobo and Pepper Plant, browned well, cut up a little smaller to fit in the pot better, deglazed the bottom with chopped onions/celery/carrots and a good splash of homebrewed Porter; put the meat back in, added seasonings, packet of onion soup mix, beef stock paste and the rest of the bottle of Porter, pressure cooked on High for 22 minutes. Let pressure drop naturally, opened cooker, added some large cubes of peeled turnip, sliced Portabello mushrooms, red/yellow/orange small peppers, in large dice, then set it on the Slow Cook setting and let it go for 4 hours. GOOOOOD stuff and I'm sure it will be better tonight!
You mostly know by now that I don't have a good camera for this stuff - no pictures, didn't happen - but my tummy said it did!
If you can get to a Trader Joe's they frequently have it for a reasonable price. I imagine it is a little lower grade than the expensive stuff, but it imparts the flavor and color just fine.
Saffron in my experience has almost no flavor. It's really about the color. It only takes a fraction of a gram (a few threads) to give the neon yellow color to a dish.
Saffron in my experience has almost no flavor. It's really about the color. It only takes a fraction of a gram (a few threads) to give the neon yellow color to a dish.
Paella is on my to-do list. Can't afford Saffron, but I don't think it's been included in any Paella that I've eaten so far anyway. I should plan to try to make it sometime next week.
The week after Paddy's day brings some unbelievable deals on corned beef.
What to do? What to do?
Fauxstrami!!!!
The week after Paddy's day brings some unbelievable deals on corned beef.
What to do? What to do?
Fauxstrami!!!!
View attachment 394005
I was planning to do the same but everyone around here still wants >$4/lb for about to expire meat! Crazyness!
@passedpawn Are those chestnuts from a jar? I've had chestnuts twice, in the shells. Those little net bags of them you see in grocery stores around Christmastime. Both times they tasted rancid to me & to everyone else who tried them, they were so bad, we threw them away. I'm guessing I just got old stock, but I've seen the chestnuts in the jars & thought those might be better. Is it worth trying them from the jar? GF.
@schematix Same for me on the saffron. Maybe the saffron I've used was just old & stale or something, but I got no discernible flavor from it in saffron rice, though it was a pretty yellow. GF.
I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up a lot of room in my beer fridge, but it's worth it!
Puerto Rican rice with black beans leftovers with over-medium eggs.
Wife and kids think this is gross, and maybe so does the general population but I could eat this everyday.
Full disclosure, I took the pic after breaking the egg yolks and mixing them with the rice.
Simply delicious.
Puerto Rican rice with black beans leftovers with over-medium eggs.
Wife and kids think this is gross, and maybe so does the general population but I could eat this everyday.
Full disclosure, I took the pic after breaking the egg yolks and mixing them with the rice.
Simply delicious.
I make pastrami from scratch for my Father-in law's birthday every March. I buy a whole, 20 pound prime brisket and do a three week cure to it. Here it is after 18 hours in the smoker. Today I will steam for a few hours until it hits 200* internal temp. It's a little bit of work, and it takes up a lot of room in my beer fridge, but it's worth it!
Not the best pic, but garlic & chive pappardelle with creamy vodka sauce and homemade turkey meatballs. Oh, and some pink wine.
And breaking every rule and eating on my living room floor at the coffee table.
On another note, we have so many oaks around here. Sure wish you could do something with acorns. I looked into brewing with them and of course it's not an option.
I love doing Pastrami, and that's just gorgeous! Did you do the whole 20 lb in all one piece? I thought it had to be cut up into smaller (thinner) pieces to cure all the way through.
Regardless, I want a picture when you cut it up please!
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