Food

Cheers, the good stuff is so aromatic even uncooked it makes me salivate.

Looking for recommendations for weekend olive oil... You know, not the stuff for your weekday gnocchi & pesto. But equally, not something only available on a payment plan from the local posh SPAR.

Lorenzo N°5 Waitrose stock it.

Fish, and or shellfish has no place in Paella. Science / Fact:

https://www.theguardian.com/food/2022/mar/22/researchers-in-valencia-pinpoint-unwritten-rules-of-paella

We used to go to the Korean Butcher (out of the station and turn right) but it’s been five and a half years since we left New Malden

Paella Valenciana = chicken and rabbit, sometimes snails.

Marinera = seafood

Mixta = freestyle but never ever chorizo.

You would not believe how strict they are about paella here ... and how much hatred there is for people who abuse the sanctity of the dish by adding stuff to it. Apparently half of Valencia signed a petition to Apple to change the emoji for paella as it had what looked like prawns in it. And there was a front page news story on Jamie Oliver's restaurant chain collapsing, saying "Jamie Oliver, he of the bastardised 'paella'".

They take this shit seriously. But with good reason, as actual paella knocks the shit out of "rice and things", which is what we make. And if you want to be taken seriously, you only ever eat it at lunchtime, never dinner. Like the Italians and Cappuccino, there are very strict time constraints.

In Valencia, Marinera would almost never be called a paella in any respectable restaurant, but Arroz Marisco (or Señoret for shelled seafood), as in "Rice with seafood".

Made the Big Has Pad Krapow last night, all done in about 20 mins.... Think I found a new go to. Hot as fuck mind.

https://www.youtube.com/watch?v=ZAA7W3ozH_k

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Ta - I think we may have to go and try a few. For science.

Love me a bit of recipe gatekeeping.

Yeah, my carbonara is made with pancetta and not guanciale*. *dealwithit.gif*

* jk. I'd never make carbonara with anything but guanchiale. Our butcher makes his own, donchaknow.

I’d really like some food like this bowl of udon noodles but more like a French consommé .
A sort of spring vegetables and meat thing.
Anyone got a recipe they can point me to?

Some Vietnamese Pho stocks can be clarified, a bit like consommee. But IME most East Asian stocks are not clarified. Shoyu ramen bases are clearer than their Shiho / Miso / Tonkatsu counterparts, but again not necessarily clarified. Vietnam has the greatest French culinary influence, I would start there.

(Note that this experience is limited to Japan / Thai / Vietnamese food - the likelihood that there are gaps in my knowledge is about 100%)

Thanks that’s great. Vietnamese is a good shout.

I’m thinking about what’s the equivalent meal in say Spain or Austria. Or South America, and everywhere else?

Rincon Subettica.
go on treat yourself.

Paella Valenciana - we make this a couple of times each summer.

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I know we mostly aspire to cook super authentic cuisine on this thread (apart from @Tenderloin 's quick chicken kiev (kyiv?) katsu curry) but I thought I'd share something I came across and cooked last night after searching for something interesting to do with Seabass and Avocado.

https://www.delish.com/uk/cooking/recipes/a34723730/chilean-sea-bass-with-spinach-avocado-pesto-recipe/

I'm not normally one to follow recipes on delish.com, and the recipe technically calls for the much more obscure Chilean Seabass, but the avocado, spinach, and walnut pesto was basically the highlight. I could have just sat and ate a bowl of that by itself for dinner.

It took 30 minutes to make including adding rice to make it into a proper meal so was a really easy and delicious weekday meal.

All the Valencia rice chat inspired me, so I made an Arroz al Horno - literally Oven Rice - for lunch. The potatoes got away from me a bit, but that was more due to the crying 3-month old in the room.

A bog-standard recipe is here, in Spanish, if anyone fancies it.

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this looks great, i`m going to make an atempt tomorrow

My (Valencian) colleagues were less than impressed when I explained it was essentially an English breakfast in a pan.

Will try that at the weekend

Sign me up!

Peach cobbler pound cake incoming.

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nomnom

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