Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jon Peterson wrote:How long would you say Saffron lasts? I have quite a bit that my Mom bought in Spain - both natural and powerded. A little seems to go such a long way I may never finish it.
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jon Peterson wrote:How long would you say Saffron lasts? I have quite a bit that my Mom bought in Spain - both natural and powerded. A little seems to go such a long way I may never finish it.
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Robert J. wrote:I have a HUGE container of Turkish saffron that my mother brought back from a recent trip (among other wonderful goodies). It is not as fragrant as the Spanish variety but it is very good for coloring purposes. Mixed with a more fragrant saffron, it does wonders for the color of paella.
rwj
Jenise wrote:Paella's on my near term horizons. It's a dish I've made often enough so I am not going to learn anything from it, but last week I bought two new paella pans. There's a local importer/wholesaler of kitchen and household stuff that has a sale once a year to get rid of the stuff they used for demo's and photography for peanuts. They don't otherwise sell retail. (Last year I saw things I bought at their sale for $5 and $10 in Williams Sonoma's catalog at $30 and $80--the prices are THAT good). Anyway, This time they had paella pans, a 20" and a 25", very high quality with thick sandwiched bottoms for $20 so I bought them both. Love the idea that I can now make paella for a crowd.
Bucko, the soup sounds good. What else is in it?
He put the 'bar' in 'barrister'
6175
Tue Mar 21, 2006 8:31 pm
Vancouver BC
Bill Spohn wrote:I'd give you my recipe for Saffron Succotash, (from, Chef Sylvester), but I'd prefer to hear your greatest recipes using saffron as I have a stash that should be used!
Trot out those great recipes, I have my pen ready!
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Robert J. wrote:I understand that true Paella Valenciana does not contain seafood but uses rabbit and other meats (chicken and sausage maybe?). I'll have to dig out my old copy of Saveur that had the cover article.
rwj
Jenise wrote: Key word, mix: a paella would be one or the other.
Bucko, the soup sounds good. What else is in it?
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Bill Spohn wrote:Saffron Succotash
True Valenciana Paella is like True Champagne. It bespeaks a food recognized by the region which is given credit for its creation, but it is not restricted by a single recipe or set of ingredients. Like jamablaya and gumbo, there is rich variation in its production. But the one ingredient you cannot sacrifice in recognizing it as paella is the SAFFRON!I understand that true Paella Valenciana does not contain seafood but uses rabbit and other meats (chicken and sausage maybe?). I'll have to dig out my old copy of Saveur that had the cover article.
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Robert J. wrote:I probably shouldn't have used the word "true". I'm sure that paella in Spain is kind of like chili in Texas: every cook and area has it's own version of what they claim to be authentic. Sorry about that. I didn't mean to set off a firestorm.
rwj
Known for his fashionable hair
8226
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
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