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( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Yeah on the up cheers
Making paella tonight, I've decided. Any tips?
( , Tue 22 Nov 2011, 10:28, Reply)
Making paella tonight, I've decided. Any tips?
( , Tue 22 Nov 2011, 10:28, Reply)
It needs chorizo and prawns etc, not sure how that will work for a veggie
( , Tue 22 Nov 2011, 10:29, Reply)
( , Tue 22 Nov 2011, 10:29, Reply)
She's out teaching this evening
Prawns I have, ditto mussels and squid, getting chorizo at lunchtime, and chicken. Have paella rice, stock, lemons, shallots, garlic, white wine. Chillies if I fancy them, which I will. What am I missing? Apart from saffron, which I'm hoping there's a cheaper alternative to.
( , Tue 22 Nov 2011, 10:33, Reply)
Prawns I have, ditto mussels and squid, getting chorizo at lunchtime, and chicken. Have paella rice, stock, lemons, shallots, garlic, white wine. Chillies if I fancy them, which I will. What am I missing? Apart from saffron, which I'm hoping there's a cheaper alternative to.
( , Tue 22 Nov 2011, 10:33, Reply)
Saffron is only for coulour really, and you'll get some of that from the stock and chrozio
( , Tue 22 Nov 2011, 10:36, Reply)
( , Tue 22 Nov 2011, 10:36, Reply)
It's not really .. it has a very specific delicate flavour
but it's not a deal-breaker.
If you're getting colour from your stock I should be quite scared, though...
( , Tue 22 Nov 2011, 10:39, Reply)
but it's not a deal-breaker.
If you're getting colour from your stock I should be quite scared, though...
( , Tue 22 Nov 2011, 10:39, Reply)
If you cook rice with nice stock it will give it some colour, not bright yellow saffron colour
but the rice won't be bright white
( , Tue 22 Nov 2011, 10:40, Reply)
but the rice won't be bright white
( , Tue 22 Nov 2011, 10:40, Reply)
well ... yeah.
I suppose that's strictly true. but it's not really colour like the paprika from chorizo, say.
( , Tue 22 Nov 2011, 10:43, Reply)
I suppose that's strictly true. but it's not really colour like the paprika from chorizo, say.
( , Tue 22 Nov 2011, 10:43, Reply)
There isn't.
Although you can use tumeric if you just want the yellow colour.
It needs a bit of chilli, yes, also tomatoes and red pepper. Clams are better than mussels but much more of an arse to find.
( , Tue 22 Nov 2011, 10:38, Reply)
Although you can use tumeric if you just want the yellow colour.
It needs a bit of chilli, yes, also tomatoes and red pepper. Clams are better than mussels but much more of an arse to find.
( , Tue 22 Nov 2011, 10:38, Reply)
If you're using squid, I believe that you either have to cook it very quickly, or very slowly.
( , Tue 22 Nov 2011, 10:41, Reply)
( , Tue 22 Nov 2011, 10:41, Reply)
very quickly.
Squid isn't great slow-cooked, although you can.
If they are baby squid, chop them into rings. If it's a full size bugger, split the body open once you've cleaned it, then run a dinner knife over the inside in a criss-cross pattern. cook it other side down for 45 secs then scored side down for 45 secs. It'll roll up into a tube, then slice it and throw it on top of the finished paella.
( , Tue 22 Nov 2011, 10:46, Reply)
Squid isn't great slow-cooked, although you can.
If they are baby squid, chop them into rings. If it's a full size bugger, split the body open once you've cleaned it, then run a dinner knife over the inside in a criss-cross pattern. cook it other side down for 45 secs then scored side down for 45 secs. It'll roll up into a tube, then slice it and throw it on top of the finished paella.
( , Tue 22 Nov 2011, 10:46, Reply)
Nah, you just need to get fresh squid.
If it's fresh and it comes out rubbery you've cooked it totally wrong.
( , Tue 22 Nov 2011, 11:03, Reply)
If it's fresh and it comes out rubbery you've cooked it totally wrong.
( , Tue 22 Nov 2011, 11:03, Reply)
Cook the chorizo with a good glug of oil in the pan first
Then remove once it's done, that will give the next ingredients added a great colouring. I tend to go for chicken and chorizo, although next time I'm also going to include king prawns in there.
( , Tue 22 Nov 2011, 10:35, Reply)
Then remove once it's done, that will give the next ingredients added a great colouring. I tend to go for chicken and chorizo, although next time I'm also going to include king prawns in there.
( , Tue 22 Nov 2011, 10:35, Reply)
Seafood is a must for me
I fucking love seafood. Thanks for the tip mate
( , Tue 22 Nov 2011, 10:38, Reply)
I fucking love seafood. Thanks for the tip mate
( , Tue 22 Nov 2011, 10:38, Reply)
strictly paella is rabbit, snails and green vegetables
but that's getting ridiculously picky even for a ponce like me.
( , Tue 22 Nov 2011, 10:41, Reply)
but that's getting ridiculously picky even for a ponce like me.
( , Tue 22 Nov 2011, 10:41, Reply)
Coming from the author of "The Squits: My Story" by Darth Foxtrot
( , Tue 22 Nov 2011, 10:30, Reply)
( , Tue 22 Nov 2011, 10:30, Reply)
I never thought of publishing it
People will definitely want to read that, cheers mate
( , Tue 22 Nov 2011, 10:31, Reply)
People will definitely want to read that, cheers mate
( , Tue 22 Nov 2011, 10:31, Reply)
I thought this post from Fisto was an excerpt from it
www.b3ta.com/questions/offtopic/post1441524
( , Tue 22 Nov 2011, 10:34, Reply)
www.b3ta.com/questions/offtopic/post1441524
( , Tue 22 Nov 2011, 10:34, Reply)
Between this and the Mellor thing you are fast becoming the most disgusting human being ever
( , Tue 22 Nov 2011, 10:37, Reply)
( , Tue 22 Nov 2011, 10:37, Reply)
It was mostly the Mellor reference
Some things should be forgotten by everyone ever
( , Tue 22 Nov 2011, 10:47, Reply)
Some things should be forgotten by everyone ever
( , Tue 22 Nov 2011, 10:47, Reply)
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