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paella night

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Comments

  • hapster
    hapster Posts: 7,503
    I have no idea what the hell the dimples comments mean... But this dish is on my list to attempt now that the weather has turned towards Spring
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    hapster said:
    I have no idea what the hell the dimples comments mean... But this dish is on my list to attempt now that the weather has turned towards Spring
    If you are looking for a recipe, here is mine: http://www.biggreencraig.com/paella.html

    Just know that I gain ZERO from my blog and trying to help others. Hope you enjoy!
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  • hapster
    hapster Posts: 7,503
    @BigGreenCraigdotcom‌

    Thanks for the link...

    I also have a zero gain blog. Of course, I need to update it a little more often LOL
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • henapple
    henapple Posts: 16,025
    KiterTodd said:


    henapple said:

    No fancy pics or plate shots. Yard work all day but had a hankering. Shrimp, scallops, chorizo and green beans. No measurement, just threw stuff in. Best I've cooked. Nice crust. Jake loved it so that's what matters. Actually used the paddle I got in Salado.

    Looks great.

    Can you give a recipe for your madness? 
    It sounds like the kind of method I cook with ("okay, let's see what I have and what I can make!")
    So, I'm more curious on the method...when you do the meat, when you add the rice, how much fluid, care, time, spices, etc....  

    Now I'm hungry.


    Check out NakedWhiz.com...paella. It's pretty easy I just have everything prepped and ready. I just bought a cheap pan to see if I liked it and could cook it. I took the whiz recipe and changed it. The best I've done is crawfish and shrimp and andouille.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    hapster said:

    I have no idea what the hell the dimples comments mean... But this dish is on my list to attempt now that the weather has turned towards Spring

    Think the dimples allow the broth to get under the rice. ..it it just looks cool.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited April 2014
    henapple said:
    I have no idea what the hell the dimples comments mean... But this dish is on my list to attempt now that the weather has turned towards Spring
    Think the dimples allow the broth to get under the rice. ..it it just looks cool.
    I have two crazy theories.  One:  The dimples are reaction chambers for cold fusion and the source of all girl scout cookie hydrogenated vegetable oil.  Whew.  Two.  They are a vestige of making the pans several centuries ago when they were shaped by dudes banging on hammers.   Same as woks, same as any old replica non-cast pan ever made.  It just becomes a style with a history.  The dimples on a santoku knife actually has a purpose, break the vacuum of the sliced section.  On pots and pans, makes it look hand made.  On eggs, it's from the old manufacturing where they "hid" the cast mark where the mold was removed by texturing (kinda like adding popcorn to your suburban home ceiling).  Anyway, it evolved, like just about everything in the past 6000 years.  I mean, It DIDN'T evolve, it was made like that. With a purpose.
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
    Know it all... :-@
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Yo momma told me all dat
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
    Man, this place gets freaky on 3rd shift.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    @Hapster, don't worry about the dimples. You don't even need a paella pan to make paella.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • caliking
    caliking Posts: 19,780
    henapple said:

    Man, this place gets freaky on 3rd shift.

    1 st and 2 nd too.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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