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Will these paella materials work in my lbge

TheDirtyBurgerTheDirtyBurger Posts: 846
edited 1:25PM in EggHead Forum
Will these paella materials work in my lbge
the wife got them at sur la tab. I assume the rice is fine but not sure if the covering on the handles will be ok. She thinks the pan is the house brand.

Thanks

IMG_20101228_185550.jpg

IMG_20101228_185540.jpg

Comments

  • Richard FlRichard Fl Posts: 8,008
    Not sure of the covering on the handle. Wrap up with HDAF and see whar happens.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=715388&catid=1
  • FidelFidel Posts: 10,172
    Looks like mine did when I first got it. You'll be fine.
  • Off subject, but thank you for the homemade butter instructions. It made the cornbread so good.
    Large & MiniMax in Lexington, KY
  • jeffinsgfjeffinsgf Posts: 1,259
    Looks pretty much just like mine. Mine is the 14" from paellapans.com. It just fits.
  • FidelFidel Posts: 10,172
    you're welcome. fresh real buttermilk and the fresh butter really do make it better.
  • DrZaiusDrZaius Posts: 1,481
    This reminds me that I need to order more Bomba rice. Thanks!
    This is the greatest signature EVAR!
  • brownbwbrownbw Posts: 113
    Is there a link to that butter recipe? I'd love to try it.
    Auburn, AL
  • stikestike Posts: 15,597
    heavy cream. salt (or not). shake the jeezus out of it.
    ed egli avea del cul fatto trombetta -Dante
  • FidelFidel Posts: 10,172
    there ya go, giving away all my closely guarded family secrets.
  • stikestike Posts: 15,597
    i have a much simpler recipe for butter that i hesitate to give out, because it is always a hit at the table when i tell them it is homemade. i use the microwave, but my grandmother used a small pot.

    1.) melt a stick or two of butter slowly over gentle heat

    2.) pour into mold(s) shaped like a stick of butter

    3.) refrigerate til cold and solid
    ed egli avea del cul fatto trombetta -Dante
  • Sure, why not? Bomba rice is the perfect rice for paella and a paellera is the ideal pan. Good luck!
    The Naked Whiz
  • RhumAndJerkRhumAndJerk Posts: 1,506
    That is exactly what I have. There is no need to wrap the handles.
    I always start my paella on the stove-top and then transfer it to the BGE right before I add the stock.

    Remember that paella is a concept and not a single recipe. I often only make a meat paella with Chicken, Pork and Chorizo. It depends upon what I have.
    Sometimes I add Artichoke Hearts. I always add frozen peas at the end and I start with Flame Roasted Red Peppers.
    I char the peppers on stove and then place in a brown paper bag for at least 15 minutes.

    Enjoy,
    RhumAndJerk
  • jeffinsgfjeffinsgf Posts: 1,259
    Thread Hijack Mode On

    Thanks, TNW, for the work you put into the paella section of your web site. After going over it several times, I'm ready to tackle this project.

    Hijack Mode Off
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