Paella de Mariscos (Seafood Paella) ; I lived in Spain for many years and learned their secrets! PM me if you want the recipe.
Hey @Yo Momma ,
Finally got a chance to make some Seafood Paella. ( been a busy summer
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Paella de Mariscos (Seafood Paella) ; I lived in Spain for many years and learned their secrets! PM me if you want the recipe.
Isn't Chorizo a Spanish sausage? So it isn't 100% seafood it has some pork sausage in it. Still looks GREAT.Hey @Yo Momma ,
Finally got a chance to make some Seafood Paella. ( been a busy summer) I used your tip of cover with dish cloth while it rests...Thanks! worked great! Mussels, scallops, lobster, and shrimp-with chorizo, and saffron of course. Those were some big mussels...delish.
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It's one of the classic ingredients in the dish. Moreover it's an example of a widespread set of variants on these flavors and textures. For example, in Louisiana, Jambalaya with shrimp and Andouille is closely related.Isn't Chorizo a Spanish sausage? So it isn't 100% seafood it has some pork sausage in it. Still looks GREAT.
If you are talking about a classic paella than yes the sausage is a important ingredient but you can't call it a seafood paella with the sausage.It's one of the classic ingredients in the dish. Moreover it's an example of a widespread set of variants on these flavors and textures. For example, in Louisiana, Jambalaya with shrimp and Andouille is closely related.
You’re working for the FDA now?If you are talking about a classic paella than yes the sausage is a important ingredient but you can't call it a seafood paella with the sausage.
Roy’s in Koloa on Poipu is one of my favorite restaurants on the planet.View attachment 180724
I had this delicious poke dish in HI at one of Roy Yamaguchi's restaurants. I hadn't heard of him, but I guess he's a celebrity chef. Glad he lived up to the fame, as we had a fantastic meal.
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Beach House by Roy Yamaguchi - Turtle Bay, Oahu — Roy Yamaguchi
www.royyamaguchi.com
Basically you need to pay attention to the "waxy" types vs. the "mealy" types. Baking potatoes, such as Idaho russets, are mealy types. Many others, such as "new" red potatoes, are "waxy" types. Yukon Golds and their ilk are in between, but lean toward waxy.dang, somehow I missed this thread!!
Question for you chowder heads!
I made my first batch of smoked salmon chowder a couple weeks ago, followed it up yesterday with another batch. Im no potato expert but whatever was on the counter that first day is more to my liking than what i grabbed for my second batch. Im usually a eat the skin baked potato kinda guy, but im not liking the potato skin in my chowder.
so, should I peel’em and continue to use whatever species of potato shows up on my counter or should i be looking for a specific breed of potato?
I just gotta say that tomatoes and fish are so good together, especially when they aren't actually together. Just as you have here. Bravo.Caught a bunch of porgies and sea bass on Sunday.
Last night we had some porgy ceviche and sea bass with pesto.
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dang, somehow I missed this thread!!
Question for you chowder heads!
I made my first batch of smoked salmon chowder a couple weeks ago, followed it up yesterday with another batch. Im no potato expert but whatever was on the counter that first day is more to my liking than what i grabbed for my second batch. Im usually a eat the skin baked potato kinda guy, but im not liking the potato skin in my chowder.
so, should I peel’em and continue to use whatever species of potato shows up on my counter or should i be looking for a specific breed of potato?
I'm here to post in this very important thread that if you ever manage to get real Kennebec potatoes from a farmers' market, those are the pot of gold at the end of the chowder (and Thanksgiving mashed potatoes) rainbow. Get down on your knees and thank your deity of choice for your good fortune.Basically you need to pay attention to the "waxy" types vs. the "mealy" types. Baking potatoes, such as Idaho russets, are mealy types. Many others, such as "new" red potatoes, are "waxy" types. Yukon Golds and their ilk are in between, but lean toward waxy.
Waxy types are good for holding their shape in chowder. Mealy types are better at falling apart and therefore thickening. Traditional New England style chowders favor waxy types as they have a thin broth with chunks of potato, and a sharp divide between the two. The skins on waxy potatos tend to "stay on" better because the potato flesh doesn't disintegrate out from under them. There is no right or wrong, but I, personally, don't go for russet potato skins in chowder, so if I use those I peel them first.
Short version, you need to figure out which type your first batch was and stick with that.
Edit: The fact that you're even paying attention means you're 90% of the way there.
Certs and retsyn?I just gotta say that tomatoes and fish are so good together, especially when they aren't actually together. Just as you have here. Bravo.
What is that "plate"? Is it a lens cap from a Leica camera?Thanks @Tony S for the potato suggestions!
Some may appreciate some salmon ‘caviar’ I made a couple of nights ago. This fish didnt look like a female when I first plopped it on the cutting board and I was surprised to find the roe when I cut into it.
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SOMETIMES IRONY AND CYNICISM IS JUST NOT APPROPRIATE.Certs and retsyn?![]()
Nothing that fancy, its a plastic reusable lid for mason jars.What is that "plate"? Is it a lens cap from a Leica camera