EADD What Are You Munching On v.Shite Pizza

[Morphling]

Ehh, making ummm...toast?

 

[Funkadelica]

Bowl of porridge with honey to sort out this nasty roughness

 

[THECATINTHEHAT]

You put rabbit liver on paella. That's like putting pesto sauce on pizza, or chicken with pasta, common things to do in the UK, but you do it here in Italy and people would either laugh at you or riot

MM: the hops does indeed smell remotely weedish, the taste was not overpowering at all, the nettle was more bitter and there was dandelion in it as well, which I forgot to list.

I'm sorry but you are totally wrong. There is no hard and fast rule as to the protein that should go in a paella, it is a peasant dish and traditionally what would be used would be whatever was available in the local area. Inland this would be chicken/rabbit/snails and only by the coast would they eat the more commonly recognised seafood version that has become ubiquitous in the modern age. I am a professional chef and also have a house in Spain so although its not a dish I cook commonly I know a bit about it.

I put rabbit liver/kidney/heart on it because I bought a whole rabbit to put in it and it's nice to use everything. Believe me when I say eating rabbit liver has nothing to do with being from the UK, most people here have probably never seen a rabbit liver in their life let alone eaten one.

 

[Bearlove]

Were having chicken (probably tandoori /tikka) and a simple salad (I can't be bothered to cook so its got to be quick n easy).

**Edit**

Woo Hoo - he just phoned and fancies going out for tea so that's even easier.

 

[Acid4Blood]

Rennie

 

[Mailmonkey]

I'm sorry but you are totally wrong. There is no hard and fast rule as to the protein that should go in a paella, it is a peasant dish and traditionally what would be used would be whatever was available in the local area. Inland this would be chicken/rabbit/snails and only by the coast would they eat the more commonly recognised seafood version that has become ubiquitous in the modern age. I am a professional chef and also have a house in Spain so although its not a dish I cook commonly I know a bit about it.

I put rabbit liver/kidney/heart on it because I bought a whole rabbit to put in it and it's nice to use everything. Believe me when I say eating rabbit liver has nothing to do with being from the UK, most people here have probably never seen a rabbit liver in their life let alone eaten one.

I agree with you owen, every part of Spain varies the protein in a paella.

I just don't think there's anywhere near enough rice or saffron in there. As you said, peasant food, it's mainly a rice dish, cooked in stock and saffron, maybe white wine....

Also the texture, there shouldn't be any broth/sauce/seepage in a paella...it's not a risotto

I lived in Madrid, and rabbit was very common in their paellas, but nowadays seafood paellas are just as much the norm. Madrid's fish market is amazing, right in the middle of a large landmass, they get Scottish langoustines next day, the quality of the fish and seafood, much of it UK sourced is fresher than I've seen in any UK fishmarket. Spaniards know how to buy, use, cook, and eat seafood, they really do know.

 

[THECATINTHEHAT]

Yeah, it was a bit wet, I'll give you that, there was more than enough saffron in there though. Also the paella wasn't actually as meaty as that, but I had the rabbit saddle, kidney, heart and livers that I roasted/pan fried and then chucked on top after cooking.

 

[Mailmonkey]

Look owen, I'm not having a pop at you, I think it looks delicious. And I'd have piled any extra meat/shellfish on top too.

I'm just saying, and you having a house in Spain must know this is true, that you would be laughed at or beaten up by a Spaniard if you called that paella.

It's like making a meat and potato pie and then taking it to Cornishman and offering him a pasty. You're not only insulting him, but also his whole culture.

My missis was working at a Spanish restaurant in Coventry ( ) once. I, stupidly,recommended the place to a Spanish woman I used to teach, without having eaten there myself. I told her the paella was excellent. She went, and she was still fuming the next morning when she came to class.

She also never listened to anything I ever said about food again. :D

 

[THECATINTHEHAT]

Look owen, I'm not having a pop at you, I think it looks delicious. And I'd have piled any extra meat/shellfish on top too.

I'm just saying, and you having a house in Spain must know this is true, that you would be laughed at or beaten up by a Spaniard if you called that paella.

It's like making a meat and potato pie and then taking it to Cornishman and offering him a pasty. You're not only insulting him, but also his whole culture.

My missis was working at a Spanish restaurant in Coventry ( ) once. I, stupidly,recommended the place to a Spanish woman I used to teach, without having eaten there myself. I told her the paella was excellent. She went, and she was still fuming the next morning when she came to class.

She also never listened to anything I ever said about food again. :D

I know what you mean, I know you're not having a pop! The only thing I really had an issue with was the first comment saying there shouldn't be rabbit liver in there, because that is plainly not true. I never said it was an authentic version anyway.

With regards to the house in Spain, I was bending the truth a bit there, it's in Mallorca and they don't really eat Paella.

 

[Bearlove]

This talk about Spanish food makes me want those baby eels on toast things (Angulas tosta) the other thing I fell in love with when I was over was 'Prawns in olive oil' (Gambas Pil Pil). I've tried making it a few times but it never tastes right as the prawns seem to be over cooked. Do you just pour the boiling oil over the prawn then serve or cook half way and then serve?

Going to make have a Spanish night (think I've only got tomorrow afternoon free for cooking ) so going to do some non cook nibbles Olives, Cheese, Salami, bread sticks, may do some potato with Garlic mayo (cold) then Going to try and make Paella (going with chicken, prawn, Squid, Clams). Got to make a jug of Sangria :D

 

[Bearlove]

One of my regular chicken tikka / salad / raita / pickled veg.

 

[bogman]

This talk about Spanish food makes me want those baby eels on toast things (Angulas tosta) the other thing I fell in love with when I was over was 'Prawns in olive oil' (Gambas Pil Pil). I've tried making it a few times but it never tastes right as the prawns seem to be over cooked. Do you just pour the boiling oil over the prawn then serve or cook half way and then serve?

Going to make have a Spanish night (think I've only got tomorrow afternoon free for cooking ) so going to do some non cook nibbles Olives, Cheese, Salami, bread sticks, may do some potato with Garlic mayo (cold) then Going to try and make Paella (going with chicken, prawn, Squid, Clams). Got to make a jug of Sangria :D

like this book myself, plenty of good recipes http://www.rickstein.com/Rick-Steins-Spain.html

also make these http://allrecipes.com/recipe/titaina/

http://www.spain-recipes.com/croquetas-jamon.html

http://www.spain-recipes.com/meatballs.html

 

[Bearlove]

^nice one - thanks Bogman.

 

[brimz]

It's like making a meat and potato pie and then taking it to Cornishman and offering him a pasty. You're not only insulting him, but also his whole culture.

hahaha

Surely offering him a Ginsters would be the ultimate insult to his whole culture ?

 

[Mental Kenny]

Don't be dissing Ginsters, they be good.

 

[brimz]

If your Pissed then yeah , a cou[ple of Spicy Chicken Slices are ok but as real food c'mon you gotta be kidding

 

[Mental Kenny]

If your Pissed then yeah , a cou[ple of Spicy Chicken Slices are ok but as real food c'mon you gotta be kidding

They are a good snack on the go, used to pick them up at the shop in uni and microwave them in the canteen, tasted better than any of the "food" they were serving there.

 

[Mailmonkey]

The only thing I really had an issue with was the first comment saying there shouldn't be rabbit liver in there, because that is plainly not true.

That wasn't me.

All offal is good by me, and was in Northern Spain, Cantabria, Asturias a couple of years ago, they are very big on game and offal.

Show us some more of your dinners owen...I reckon there's some pretty good cooks in here...

But only one master, ColtDan

*not worthy*

Don't be dissing Ginsters, they be good.

you have to be taking the piss Kenny???? You lived in Plymouth for fucks sake! Listen to da brimz!

Ivor Dewdneys are the daddy of big brand pasty in Devon, but so many shops have their own pasties.

I make them sometimes, I'm not good at the crimping though, so they look a bit shit, but they taste fucking IRIE %)

They are a good snack on the go, used to pick them up at the shop in uni and microwave them in the canteen, tasted better than any of the "food" they were serving there.

You into Rustler Burgers?

 

[THECATINTHEHAT]

That wasn't me.

All offal is good by me, and was in Northern Spain, Cantabria, Asturias a couple of years ago, they are very big on game and offal.

Show us some more of your dinners owen...I reckon there's some pretty good cooks in here...

But only one master, ColtDan

*not worthy*




you have to be taking the piss Kenny???? You lived in Plymouth for fucks sake! Listen to da brimz!

Ivor Dewdneys are the daddy of big brand pasty in Devon, but so many shops have their own pasties.

I make them sometimes, I'm not good at the crimping though, so they look a bit shit, but they taste fucking IRIE %)




You into Rustler Burgers?

My camera has been fucked for a while but here is a selection of foodstuffs I have cooked (not including my work stuff), and one or two things I have bought, taken on a camera phone:

42 day aged fillet (not my usual choice but it was free) steak

35 day aged dexter t-bone

Leftover ham hock and turkey soup

Foie gras, ham hock and pistachio terrine

Pot roast shoulder of lamb

Kebab and special brew (from when I was still using)

Tom Yum Goong soup (pre cooked prawns fail, but it was what my mum had at the time and needed eating)

Ice cream sandwich in a sourdough donut

A wagyu style steak

A trip to the best butcher's in London (imo)

I don't actually take many photos of stuff that I cook, these were done over a long period of time. Should probably sort my camera out, then I can take you a few decent pictures.

Oh, and given that I've worked at the 14th placed restaurant in the world (San Pellegrino World's 50 top restaurants list), I reckon I could give ColtDan a run for his money.

 

[Bearlove]

^that's some size steak - I don't like steaks etc but that Tom Yum looks lovely, I could eat it everyday. My problem is my partner hates the texture of lemongrass (but loves the taste), so I have to crush it up in the stock first cook it for a while then strain it :D. I normally make the stock with the usual suspects so the final soup/curry often looks like its missing a few ingredients (still tastes great).

I can see you getting pestered (probably by me) for cooking advice/tips :D