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Frog Whisperer
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40,863 Posts
Discussion Starter #1
it's what's for dinner...

mmmmmmmmmmm smells GREAT.....the BAD news is...I am OUT OF SAFFRON now.....sigh....that stuff is ungodly expensive.

Just a basic batch....shrimp, bay scallops, mussels, no sausage or ham...no water, just GOOD, homemade chicken broth...
 

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Sticky Valentine
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28,404 Posts
Needs more cabbage.


joe
 

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Boobies!
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8,160 Posts
Yer doing it wrong--chicken stock means I can't eat it, & I love paella! Nom nom. I still have some cheap saffron around too--I think it is just yellow-dyed vegetable matter.

(Our dinners looked almost as purty--marinated grilled tuna steak with Sicilian sauce--pretty much like a puttanesca...)
 

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Master debator.
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8,753 Posts
Dang I just ate and that pic is still makin' me hungry!
 

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Frog Whisperer
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40,863 Posts
Discussion Starter #7
looks yummy. is saffron still the worlds most expensive spice?
considering the good stuff is over 300 bucks an ounce......yup..... fwiw, I have never had the GOOD stuff...LOL
Even the cheap stuff is 6 bucks a gram....

pare. sorry I didn't know.....I'd have used fish stock.....
 

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Just Plain Bitter
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8,602 Posts

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Low rep power
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Needs sausage and lobstah!
 

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Proud luddite
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7,176 Posts
Looks good but paella without saffron is like pizza without cheese.....just ain't the same.

Strangely, I found a pan of paella at Costco of all places. It wasn't too bad, considering it was made at Costco. Kind of freaked me out, I must say.
 

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I want a Road Bike :)
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4,111 Posts
considering the good stuff is over 300 bucks an ounce......yup..... fwiw, I have never had the GOOD stuff...LOL
Even the cheap stuff is 6 bucks a gram....

pare. sorry I didn't know.....I'd have used fish stock.....

ToG, are you sure you not buying "colombian marching powder" by *mistake* ?!?
 

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Registered
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4,572 Posts
I would OM NOM NOM that with a quickness!

I like Turmeric in place of saffron, in a pinch.
 

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Frog Whisperer
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40,863 Posts
Discussion Starter #15
no no no you misunderstood....I used the LAST of my saffron in it....I am out NOW
 

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gazing from the shadows
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27,166 Posts
Looks very tasty, but the question with paella is always, "How did the crust on the bottom turn out?"

The answer the few times I have made it has been "not well", since I have never been able to get the thing to cook just right.
 

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Frog Whisperer
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40,863 Posts
Discussion Starter #17 (Edited)
the key is a hot open fire of olive wood......

the bottom 'crust" this time....fail....it was still mucho tasty
 

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Proud luddite
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7,176 Posts
no no no you misunderstood....I used the LAST of my saffron in it....I am out NOW
Oops....my bad. Still needs more yellow in it though....needs more saffron! :p

Funny story: a while back my parents traveled to Spain and my mom stopped at a shop in hopes of finding some saffron to take back to the U.S. She got her spanish mixed up a bit and ended up asking the owner if she could buy a kilo of saffron. She said he about had a heart attack! :D
 

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Devoid of all flim-flam
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7,253 Posts
Needs to be cooked down some more. And is that rice white? Shouldn't the saffron have yellowed it? Are you lying to us, ToG?
 

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Frog Whisperer
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40,863 Posts
Discussion Starter #20
yes it could have use more saffron but I used what I had...and that picture was when I JUST started cooking it. Nope I don't lie, I ain't smart enough to lie...I'd never be able to keep the story straight
 
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