December 29, 2013

Food Thread: Paella: A Great Holiday Dish [CBD]
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Maybe not for Spaniards, because they get to eat it a lot and probably get sick of it, but certainly here in America it is an uncommon dish, and one that works nicely for a large group. Just don't be fooled by the whole "one pot meal" thing. It's a fair amount of work, and it will trash your kitchen.

Paella.jpg
The nice thing is that there is no one true paella recipe. It's a regional dish in Spain (Valencia), but they put lots of different stuff in it depending on where you are and what you feel like eating, including snails. Yup; your plain old garden variety snail. The ones your kids shoot from their slingshots (or is that now frowned upon?). Luckily they also put Chorizo in, and that covers a multitude of culinary sins. To be fair, snails really don't taste like much, and most people who have eaten them enjoy the garlic, parsley and butter that the French drown their snails in.

The constant in all paella recipes is the rice; that is what holds everything together and what soaks up all the interesting flavors from the Chorizo and shrimp and chicken and mussels and whatever else you feel like eating. The traditional rice is Bomba, but I have used Italian Arborio varieties with great success, and they are easier to find and often less expensive.

Tyler Florence's recipe on The Food Network is an excellent place to start and, honestly, to end. All the other recipes available, and there are thousands, are just variations on a pretty basic, if time-consuming process.

One thing that is extremely important: the crunchy rice from the bottom of the pan that is created at the very end is the best part. It's called "socarrat," and it's glorious. If you figure out how to make this dish correctly, you will be left with a spectacularly crunchy, flavorful layer that should be hidden from all of your guests, and enjoyed at your leisure.

Posted by: Open Blogger at 11:15 AM | Comments (184)
Post contains 386 words, total size 3 kb.

1 Oh fine, now I am hungry for some jambalaya ...

Posted by: Anna Puma (+SmuD) at December 29, 2013 11:17 AM (f1IeF)

2 Yeah.. looks good, but too much work!

We used to go to a tapas restaurant on New Years eve, and their tradition is to bang the paella pan at midnight.. fun times.. although I never have ordered their paella!

Posted by: Chi-Town Jerry at December 29, 2013 11:19 AM (b/lt+)

3 Kinda like the dressing that's stuck to the crispy brown breast cavity skin on my wife's Thanksgiving and Christmas turkeys. Try and get a piece of that away from me, and the carving fork will pin your hand to the table--just like in the Godfather 1 movie where the big guy gets whacked in a bar.

Posted by: Comanche Voter at December 29, 2013 11:20 AM (VAche)

4 Ok.. time to go watch the Bears make fools of themselves...

Posted by: Chi-Town Jerry at December 29, 2013 11:20 AM (b/lt+)

5 I've never made paella and rarely order it when I'm out. I love Spanish food, but for me paella is just a meh. It's fine, it just doesn't blow my skirt up. Risotto or variants made with either barley or farro (a type of wheat) is worth the effort to me, however.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:21 AM (zDsvJ)

6 OK, you've talked me into it. Heading into the kitchen to make split pea w/ bacon soup...

Posted by: Juan de Hattatime at December 29, 2013 11:22 AM (p7LQY)

7 >>We used to go to a tapas restaurant on New Years eve In Chicago? Which one did you like? We went to Cafe Ba-ba-ree-ba back in the day, but more recently tended towards Emilio's downtown.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:22 AM (zDsvJ)

8 I hope I don't wish I stayed here instead of watching those damn Bears...

Posted by: dumbartist at December 29, 2013 11:23 AM (ahBY0)

9 We're still eating leftover fish dishes from Christmas Eve ( freezes well) and will continue to do so for days...

Posted by: Rondinellamamma at December 29, 2013 11:23 AM (EJ/Tn)

10 Posted by: Y-not (@MoxieMom) at December 29, 2013 04:21 PM (zDsvJ)

I think for the effort, it's a solid party dish. Great presentation, easy to serve, etc.

However, making risotto with anything other than good rice is a crime against humanity and will get you into trouble with the food gods.

Posted by: CharlieBrown'sDildo at December 29, 2013 11:24 AM (QFxY5)

11 What am I going to do with all this paella???

Posted by: Estelle Costanza at December 29, 2013 11:25 AM (gA69l)

12 >>I think for the effort, it's a solid party dish. Great presentation, easy to serve, etc. I can see that. >>However, making risotto with anything other than good rice is a crime against humanity and will get you into trouble with the food gods. I've made it with arborio, but learned the variants when I was working on getting Mr Moxie's blood sugar down. To be honest, I really love the farro-based risotto as much as the real thing.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:26 AM (zDsvJ)

13 The chief thing I remember about paella in Espana is having to wait an hour after ordering it to eat. Lots of hilly tourist walking, starving and not worth the wait. Same with tangines in Morocco. You say delicate, subtle. I say bland.

Posted by: Justamom at December 29, 2013 11:26 AM (Sptt8)

14 I have a couple of paella dishes in two different sizes, thanks to a long assignment in Spain. There was a wonderful restaurant in Zaragoza city which did nothing but paella - and in all quantities, from a little dish which would serve only two, to one which must have been the size of an end-table top which would serve eighteen. If you do take it into your head to eat the garden snails, though - they should be captured and kept in a plastic container and fed cornmeal, or even good greens and water, for about two weeks so that all the yuck they have been eating will pass out of their system. I've eaten snails, in a German restaurant - and believe me, with plenty of salt, butter and garlic, most anything will taste OK.

Posted by: Sgt. Mom at December 29, 2013 11:26 AM (Asjr7)

15 Anyone ever try the paella mix from Sam's Club, in the frozen foods section? Looked like it might not suck really hard.

Posted by: Jay in Ames at December 29, 2013 11:27 AM (bzb6V)

16 That isn't Chorizo. Chorizo doesn't cook or cut up like that, it's more like a paste that turns into grease and granules. You can't cut it into chunks, it'd be like trying to cut peanut butter into cubes. Whatever that is, it isn't Mexican chorizo. Maybe it's extra special Spanishy sausage that's known around the neighborhood as Chorizo, but it's just putting on airs.

Posted by: Inspector Cussword at December 29, 2013 11:27 AM (zZ+Bs)

17 That's Spanish chorizo, Inspector. Very different than the Mexican crap.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:28 AM (zDsvJ)

18 I had a good friend from Spain when I was postdoc'ing who specialized in smuggling chorizo back to the U.S. when she went home for visits. Yum!

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:29 AM (zDsvJ)

19 Where's the recipe for the paella pizza that's pictured?? It looks scrumptious.

Posted by: qdpsteve at December 29, 2013 11:29 AM (HVI5a)

20 I'd love to stay and eat but, Packers.

Posted by: grammie winger at December 29, 2013 11:30 AM (P6QsQ)

21 What's the real name of it then? It isn't sold in Arizona, New Mexico, California, Wyoming, or Montana as "chorizo", that's mexican. What other name could it be marketed under?

Posted by: Inspector Cussword at December 29, 2013 11:30 AM (zZ+Bs)

22 Great source for all sorts of Spanish goodies in my nick. http://www.tienda.com/food/chorizo.html

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:30 AM (zDsvJ)

23 I'm pretty sure you could find Spanish chorizo at AJ's Fine Foods in Arizona. Even my grocery store has a sliced version.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:31 AM (zDsvJ)

24 Posted by: Inspector Cussword at December 29, 2013 04:30 PM (zZ+Bs)

Spanish Chorizo maybe?

It's a firm sausage. The Mexican stuff is more like ground, spiced pork.

Posted by: CharlieBrown'sDildo at December 29, 2013 11:33 AM (QFxY5)

25 Alton Brown has a good video about Paella on Youtube. Highly recommended....and like has been said before, no set recipie....Saffron is important....get the good stuff. Each variant that I've tried has been great. I make mine on the grill and cover open areas with foil to keep the heat on the pan.

Posted by: Lee__ at December 29, 2013 11:34 AM (dnpTa)

26 Thanks, Y-not. I'll take a look around. Dry chorizo sausage would make a lot of stews I like to make a lot more tasty. Especially with all the cheaper pork that's out there. I'll see if there's a specific trade name I can keep and eye out for.

Posted by: Inspector Cussword at December 29, 2013 11:34 AM (zZ+Bs)

27 Does anyone here have a Keurig (or equivalent)? I've borrowed Mr Y-not's from work and trying to decide if the convenience of it makes it worth it for home. So far I'm having a hard time finding a coffee that is dark/intense enough for me. Wondered if you folks had recommendations.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:34 AM (zDsvJ)

28 Dry chorizo sausage would make a lot of stews I like to make a lot more tasty. -- Awesome easy soup is chickpea, kale, and spanish chorizo. Love it. I make huge batches and freeze. Invariably I forget about it and discover a container at the bottom of my freezer and feel like I've won the jackpot. Here's a sample recipe: http://www.epicurious.com/recipes/food/views/Kale-and-Chickpea-Soup-230979

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:37 AM (zDsvJ)

29 17 That's Spanish chorizo, Inspector. Very different than the Mexican crap. Posted by: Y-not

Correct, and as a heads up, the "chorizo" at CostCo is the Mexican crap.  Avoid it like the plague.

Posted by: pep at December 29, 2013 11:38 AM (6TB1Z)

30 27 Does anyone here have a Keurig (or equivalent)? I've borrowed Mr Y-not's from work and trying to decide if the convenience of it makes it worth it for home. So far I'm having a hard time finding a coffee that is dark/intense enough for me. Wondered if you folks had recommendations.

Posted by: Y-not (@MoxieMom) at December 29, 2013 04:34 PM (zDsvJ)



My MIL has one and she gets the variety packs from Amazon when they put them on sale. I like my standard old Mr. Coffee 4 cup model.

Posted by: Vic[/i] at December 29, 2013 11:38 AM (T2V/1)

31 I have to second the recommendation on the barley risotto, but I might be biased. My mother (east asian) made something like it with barley when I was a kid. The first time I had risotto (mid-20s), my first thought was that it was a poor knockoff of what my mother used to make. I think that pearl barley's tooth is a near foolproof shortcut to what a perfect risotto tries to achieve. Take that as you will because I fully recognize that could grate on the palate as badly as autotune can grate on the ear.

Posted by: FRONT TOWARD LEFT at December 29, 2013 11:40 AM (V3kRK)

32 I like my standard old Mr. Coffee 4 cup model. -- Yeah, we just have regular drip at home, but we tend to only have one cup each in the morning and none the rest of the day. And I like more intense coffee than he does. I'm finding with this Keurig we're doing things like decaf at the end of the day with dessert and he likes chai (no, he's NOT pajama boy, but I am worried!). But so far of the variety pack he brought home, I'm not finding a super-impressive coffee.

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:41 AM (zDsvJ)

33 Looks good.  I'll need to get a pan but the effort is not much different from making fried rice, which I do every week or two and I love to do that.

Posted by: Dusty at December 29, 2013 11:45 AM (KR2Ca)

34 Rogers just threw a red-zone interception.

Posted by: Brown Line at December 29, 2013 11:46 AM (a5bF3)

35 An old roommate of mine was raising rabbits to be used in paella, but some neighbor dogs busted into the hutch and killed them.

Posted by: Dr. Varno at December 29, 2013 11:46 AM (V4CBV)

36 So far I'm having a hard time finding a coffee that is dark/intense enough for me. Wondered if you folks had recommendations. I like Keurig only because it has kept me to one cup a day for nearly three years now (before Keurig, I would fluctuate from one cup to two pots a day). I'm one cup a day because I am cheap. My wife likes the burning-rubber dark roasts. She had the Tully's French Roast recently and liked it. Costco carries a bulk flavor west of the Rockies called "Pacific Bold" that's supposed to be very good. I think we're going to bite the bullet and order some from them. If it's strong enough, my wife will like it. If not, I can drink anything from breakfast blends to motor oil.

Posted by: FRONT TOWARD LEFT at December 29, 2013 11:47 AM (V3kRK)

37 Oh, and I *love* paella. My wife, the lovely and gracious Sonetka's Mom, made a huge batch of it serve guests at our wedding reception: good times.

Posted by: Brown Line at December 29, 2013 11:47 AM (a5bF3)

38 Y-Not - you can get the my k-cup refillable filter for Keurigs and fill it with whatever you want. I have a Keurig and love it, but I am not a coffee drinker. I like that I can use it for tea, cocoa, and cider (Green Mountain's cider is out of this world) but can still offer guests and family coffee if they are visiting. And I don't have to worry about having grounds and filters in stock.

Posted by: SouthCounty at December 29, 2013 11:50 AM (6CSR9)

39 Thanks, Front. I found this review which seems helpful. I don't like the burnt type of dark roasts, but it looks like there may be a couple of types I'd like. http://drinks.seriouseats.com/2013/01/which-is-the-best-k-cup-coffee-keurig-green-mountain.html

Posted by: Y-not (@MoxieMom) at December 29, 2013 11:52 AM (zDsvJ)

40 Y-not I like the "Dark Magic" Wally World about $11 for 16

Posted by: Ender at December 29, 2013 11:52 AM (iIKG8)

41 "If you do take it into your head to eat the garden snails, though - they should be captured and kept in a plastic container and fed cornmeal, or even good greens and water, for about two weeks so that all the yuck they have been eating will pass out of their system. " This sounds strangely adorable. I think I may have trouble eating the little critters after lovingly fattening them up on cornmeal for two weeks. Haha.

Posted by: Lauren at December 29, 2013 11:54 AM (hFL/3)

42 27 Does anyone here have a Keurig (or equivalent)? Posted by: Y-not (@MoxieMom) at December 29, 2013 04:34 PM (zDsvJ) Starbucks makes a machine called, "Verismo," and it is unbelievable. If you are a Starbucks fan, you'll love it..and people who aren't even fans love it ( the coffee actually tastes better than what is served at Starbucks...) The pods are easy to buy and it can make BOTH brewed coffee and espresso and tea,too, but I don't know how the tea tastes. They are incredibly inexpensive little machines. Costco was running a special for Christmas and so was Williams Sonoma.

Posted by: RondinellaMamma at December 29, 2013 11:56 AM (EJ/Tn)

43 I found this review which seems helpful. I don't like the burnt type of dark roasts, but it looks like there may be a couple of types I'd like. Thanks for the link. I'm the wrong guy to ask because I chew tobacco, so my taste buds likely have been dead for a few decades. I was more relating my wife's preferences since I could get by with a cup of caffeinated water every morning. Along these lines, if one of you has a preference for coffee that's really hot, my wife and I do the coffee warming thing: I brew my cup into hers first and then pour it into mine. That way, when hers brews, it doesn't cool so much warming the mug. I do recall that my wife did like the Dark Magic that Ender recommended. We picked up the Tully's only because we saw it somewhere on sale.

Posted by: FRONT TOWARD LEFT at December 29, 2013 11:57 AM (V3kRK)

44 I think Gevalia makes a keuig pod now.

Posted by: Lauren at December 29, 2013 11:58 AM (hFL/3)

45 Paella looks good unit those hideous peas make an appearance.

Posted by: YIKES! at December 29, 2013 12:00 PM (mETGQ)

46 Bought my husband, who is a coffee snob, the Keurig last Christmas. It went back. For someone who grinds their own beans, not a euphemism, Keurig won't be a useful kitchen appliance.

Posted by: NCKate at December 29, 2013 12:00 PM (Auy5s)

47 Sorry, late for the dinner thread. That picture above looks oddly reminiscent of a certain pizza that Chef Hell (our own CBD) posted awhile back.

Posted by: Tobacco Road at December 29, 2013 12:01 PM (4Mv1T)

48 A well made Paella is just about the most awesome thing ever.

Good smoked paprika is the secret that sets pedestrian paella from sublime paella.

Posted by: Kreplach at December 29, 2013 12:03 PM (Xkr8I)

49

"Oy do know how to make a pie-yella, Mr Faulty..."

Surpirsed no one has already mention that "Faulty Towers" Episode

Posted by: mallfly at December 29, 2013 12:05 PM (zjcTL)

50 Daily reminder: Hillary Clinton taking the oath of office in 2017 will mean we've had two homosexual presidents in a row.

Posted by: WOW at December 29, 2013 12:06 PM (6j8ke)

51 Paella looks good unit those hideous peas make an appearance. Posted by: YIKES!
--------------------------

"Those Hideous Peas", didn't C.S. Lewis write that?

Posted by: Tobacco Road at December 29, 2013 12:06 PM (4Mv1T)

52 and sorry, but that picture looks like a pizza with everything except the pizza.

Posted by: mallfly at December 29, 2013 12:06 PM (zjcTL)

53 27 Does anyone here have a Keurig (or equivalent)? I've borrowed Mr Y-not's from work and trying to decide if the convenience of it makes it worth it for home. So far I'm having a hard time finding a coffee that is dark/intense enough for me. Wondered if you folks had recommendations. I have it for work but not for home. I like peaberry coffee too much. The joy of Keurig-type machines is that they're so clean. I think that these days you can find a dark enough coffee to your taste for Keurig or, certainly, for Verismo. However, if you have the money...a Juro machine is heaven. It's a mere $999.

Posted by: AmishDude at December 29, 2013 12:08 PM (xSegX)

54 Ironically when I was in Spain I did not eat Paella. I opted for something else entirely, I forget what, I think it was seafood (listen, I live in the Midwest, it's hard to get good seafood here.)

Posted by: tsrblke, PhD(c) No Really! at December 29, 2013 12:09 PM (GaqMa)

55 Whoops, make that "Jura"

Posted by: AmishDude at December 29, 2013 12:09 PM (xSegX)

56 I was in Valencia during my mid-tour leave back in 2011.  I had a decent rabbit and chicken paella.  The meal was made a lot better by the large quantities of sangria and the beautiful woman I shared it with. 

Posted by: Colorado Alex at December 29, 2013 12:09 PM (hgvDm)

57 My wife has been buying grains and oats and holy crap just non-stop deliveries of wheats and 5 gallon buckets of "get yer arse out there and carry those in!" for the last 3 weeks.

She's gone full hippie, making the most delicious bread and muffins and HOLY CRAP were those pancakes fantastic this morning or what?

I'll send her to the thread.  Wear a cup.

Posted by: tangonine at December 29, 2013 12:10 PM (x3YFz)

58 Ack, peas.  I hate the squish in the teeth.  I did make some killer split pea soup with  ham hocks yesterday.  Man, the price of ham hocks has gone up if you can even find them.

Posted by: Infidel at December 29, 2013 12:10 PM (6bvBO)

59
   For years when we brew coffee (in our Mr Coffee because it WORKS for years) immediately after it finishes brewing, we shut it off.

   This way it doesn't sit and get strong and bitter.  Reheat is simple, you nuke it and the good taste of fresh remains.

    Hate super strong and bitter coffee.

Posted by: irongrampa at December 29, 2013 12:12 PM (SAMxH)

60 Man, the price of ham hocks has gone up if you can even find them. Odd. I noticed that myself a little while back (about six months ago).

Posted by: FRONT TOWARD LEFT at December 29, 2013 12:12 PM (V3kRK)

61 Test

Posted by: [/i]andycanuck[/b] at December 29, 2013 12:12 PM (8AHeV)

62 Posted by: irongrampa at December 29, 2013 05:12 PM (SAMxH) We got a Mr. Coffee with a thermal carafe to solve this problem. The Carafe has taken a beating though in the last 3 years, it still works OK, but it leaks a little around the lid. Sad thing is a replacement costs almost as much as a new coffeemaker.

Posted by: tsrblke, PhD(c) No Really! at December 29, 2013 12:13 PM (GaqMa)

63 My socking Estelle Costanza (in lower case) was erased?
Gee. Tough crowd.

Posted by: [/i]andycanuck[/b] at December 29, 2013 12:13 PM (8AHeV)

64

Posted by: tangonine at December 29, 2013 05:10 PM (x3YFz)

 

Is she grinding her own wheat?

Posted by: Infidel at December 29, 2013 12:14 PM (6bvBO)

65 We adult leaders in our Boy Scout troop usually make both paella and jambalaya once each year, cooking both in a Dutch oven. Extremely good eating during a day spent outdoors!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars [/i] [/b] [/s] at December 29, 2013 12:16 PM (HsTG8)

66 @58

You think ham hocks have gone up try ox tail.


I used to be able to get 5 pounds of ox tails for a .75 a pound it's now around $2.50 a pound.

It's a good thing inflation does not take into account things like food and fuel or.... I forgot this isn't a political thread.

Nevermind.

Posted by: Kreplach at December 29, 2013 12:16 PM (Xkr8I)

67 I'm assuming there us a second picture at the bottom of the post? All I see us a big blank spot on my phone... Weird. And I don't think I've ever had real paella. A friend had me over for dinner one night, and his wife served chicken, sausage and rice and called it paella, but I knew it wasn't't.

Posted by: shredded chi, the young curmudgeon at December 29, 2013 12:18 PM (Rppij)

68 While on the topic of coffee... We've been cold brewing coffee the cheap way with a french press lately. I've got to say, I'm a bit addicted.

Posted by: Lauren at December 29, 2013 12:18 PM (hFL/3)

69 It's a good thing inflation does not take into account things like food and fuel or.... I forgot this isn't a political thread. "Core" vs. "commodity." It does make a twisted kind of sense. Where it falls apart is for grocers who traditionally do retail-based accounting.

Posted by: FRONT TOWARD LEFT at December 29, 2013 12:18 PM (V3kRK)

70 I'm assuming there us a second picture at the bottom of the post? All I see us a big blank spot on my phone... Weird. A 2003 youtube of how to make paella featuring Taylor Florence.

Posted by: FRONT TOWARD LEFT at December 29, 2013 12:20 PM (V3kRK)

71 @ 62

  "Sad thing is a replacement costs as much as a new coffeemaker".

    That's planned obsolescence.

    Our pot is very near 15 years old, yet works just fine. I suppose someday it will quit and we'll go through the disappointment of buying a "new and improved version".

Posted by: irongrampa at December 29, 2013 12:21 PM (SAMxH)

72 Have you ever had really good paella, Jerry?

Posted by: Cosmo Kramer at December 29, 2013 12:23 PM (1KEd3)

73 Posted by: Lauren at December 29, 2013 05:18 PM (hFL/3) How do you cold brew with a French press? I'm only familiar with the boil-and-brew method.

Posted by: Polliwog the 'Ette at December 29, 2013 12:23 PM (GDulk)

74 Thats one frigging scary looking pizza.

Posted by: Berserker- Dragonheads Division at December 29, 2013 12:23 PM (FMbng)

75 I had Paella once,  I don't plan to eat it again let alone ever spend time to make it.  Probably because I am not a fan of saffron.  Tried it when the co-worker from Spain brought it to a pot-luck so I doubt there was any 'not prepared right' factor.  Y'all can have it and I'll stick to plain good tasting food. 

Posted by: PaleRider at December 29, 2013 12:24 PM (FYUWS)

76 Posted by: irongrampa at December 29, 2013 05:21 PM (SAMxH) Eh, I just assume one or two drips with each pour is part of the process. TBH, I spilled about as much with the previous coffee maker we owned anyway. My parents bought an actual coffee service (the pump kind) to keep their coffee warm. That thing works awesome, but it's a pain to clean. (Keeps coffee warm for about 8 hours.)

Posted by: tsrblke, PhD(c) No Really! at December 29, 2013 12:24 PM (GaqMa)

77 Lauren, I make tea in the French press too.

Posted by: NCKate at December 29, 2013 12:25 PM (Auy5s)

78 >> Man, the price of ham hocks has gone up if you can even find them. I am so effing tired of paying for bacon and getting bacon fat. It costs more than ever and the quality is crap. And I swear "large" eggs have gotten smaller...

Posted by: Mama AJ at December 29, 2013 12:27 PM (SUKHu)

79
   Just looked outside and it's snowing.  Did a quick weather check and find there is a winter storm warning all of a sudden.  4-6" of nice heavy, wet snow.

    Yay.

Posted by: irongrampa at December 29, 2013 12:28 PM (SAMxH)

80 Man, the price of ham hocks has gone up if you can even find And whole chickens. Purdue wanted $12 for a 4lb bird the other day! And don't get me started on trying to find a bird with giblets nowadays. Last one I bought said "some giblets may be missing" - the only thing inside the bird was the neck. What are they doing with the rest of the parts? Chicken nuggets?

Posted by: shredded chi, the young curmudgeon at December 29, 2013 12:28 PM (Rppij)

81 Paella is awesome! True saffron is the key to the dish. If you have never had it; there is no way to describe it. Saffron is a flavor unto itself. You will know when you are buying the right ingredient when you realize it costs more than its weight in gold.

Posted by: Joel V at December 29, 2013 12:29 PM (rjl9o)

82 In Chicago? Which one did you like? We went to Cafe Ba-ba-ree-ba back in the day, but more recently tended towards Emilio's downtown. We went to Valencia on State at the end of the summer. Very good tapas. Can't remember if they had paella or not, but they did some kind of scallop dish that was terrific, and I loathe scallops.

Posted by: Gem at December 29, 2013 12:30 PM (zw+pb)

83 If you have never had it; there is no way to describe it. It's like an orgiastic feast of the senses.

Posted by: Cosmo Kramer at December 29, 2013 12:31 PM (1KEd3)

84 I like my coffee like my ex-wives' souls -- cold, bitter, black, and burnt-out. McGyver, out

Posted by: McGyver at December 29, 2013 12:31 PM (b6C60)

85 shredded chi, I agree on the whole chicken thing. It is cheaper for me to buy an already roasted chicken at Costco ($4.99) than to buy one and roast it myself. Plus the Costco birds are bigger and tastier than a rotisserie chicken at the grocery store. One of the best buys at Costco is their roasted chicken.

Posted by: Preznit Selfies at December 29, 2013 12:31 PM (o6g4X)

86 The meal was made a lot better by the large quantities of sangria and the beautiful woman I shared it with.
Posted by: Colorado Alex


I think that applies to pretty much every food tried by man since mastodon days. 

We've been cold brewing coffee the cheap way with a french press lately. I've got to say, I'm a bit addicted.

The only time I've had French Press was at a Starbucks.  They seemed utterly confused about how to make it, and the eventual product was very oily and not especially tasty.  Perhaps I should try again.

Posted by: pep at December 29, 2013 12:31 PM (6TB1Z)

87 "How do you cold brew with a French press" Easiest thing ever. Put a cup of ground coffee in the french press, then fill it up with room temp water (I just use the water out of my fridge door, and that works fine). Let it sit for about 10 minutes and then stir all the grounds in with the water. Then cover it with plastic wrap and set it on the counter for about 24 hours. Then, before you press it, give it one last stir and scoop out some of the coffee grounds (this helps to cut down on bitterness). Then just press it and pour it into a pitcher of some sort. That makes the coffee concentrate. Then just play with your water/coffee/ice ratio until you have it how you like it. I fill a tall glass with ice, then fill it about halfway with water and halfway with the coffee and then top with just a bit of cream.

Posted by: Lauren at December 29, 2013 12:32 PM (hFL/3)

88 Just looked outside and it's snowing. Did a quick weather check and find there is a winter storm warning all of a sudden. 4-6" of nice heavy, wet snow. You can thank me later!

Posted by: Al Gore's Moobs of Butter at December 29, 2013 12:33 PM (o6g4X)

89 And I swear "large" eggs have gotten smaller...

I blame Obama. 

What?  It's a food topic.

Posted by: pep at December 29, 2013 12:34 PM (6TB1Z)

90 The "break and scoop" method of taking out some of the grounds before pressing improves hot french pressed coffee too. Oh, and as for giblets, I'm convinced there's a conspiracy going on. How do they expect us to make gravy? Maybe that's the conspiracy...no gravy for us plebeians!

Posted by: Lauren at December 29, 2013 12:36 PM (hFL/3)

91 Al Gore's Moobs of Butter

Butter has a firm consistency when chilled.  Maybe that explains the Gore effect.  He's trying to look cut.

Posted by: pep at December 29, 2013 12:36 PM (6TB1Z)

92 Oh, and as for giblets, I'm convinced there's a conspiracy going on. How do they expect us to make gravy? Maybe that's the conspiracy...no gravy for us plebeians!

See #89.

Posted by: pep at December 29, 2013 12:36 PM (6TB1Z)

93 And I swear "large" eggs have gotten smaller... My sister just brought me 2 dozen fresh eggs from her little farm. They're HUGE, different shades of brown, and so delicious compared to store bought.

Posted by: shredded chi, the young curmudgeon at December 29, 2013 12:36 PM (Rppij)

94

I had a curry shrimp dish in the BVI a few years back I loved.  Wish I could find a similar recipe.  Nothing I have tried even comes close.  It was simple shrimp in  a simple curry type sauce. 

Posted by: Infidel at December 29, 2013 12:37 PM (6bvBO)

95 Posted by: NCKate at December 29, 2013 05:25 PM (Auy5s) How do you do the tea? I assume you mean loose leaf, but are there any special tricks?

Posted by: Polliwog the 'Ette at December 29, 2013 12:38 PM (GDulk)

96
   Many items are smaller these days.  Like the 13oz "pound"of coffee. Or the canned veggies with extra water so the weight is the same.

  Or the extra extra water injection for meat products. Did some bacon the other day and swore I was boiling it instead of frying.

Posted by: irongrampa at December 29, 2013 12:38 PM (SAMxH)

97 Did some bacon the other day and swore I was boiling it instead of frying.

This is especially true of Costco bacon.  I did not know the pig was an aquatic creature.

Posted by: pep at December 29, 2013 12:39 PM (6TB1Z)

98 Posted by: Lauren at December 29, 2013 05:32 PM (hFL/3) Thanks. Always good to have different ways to get the caffeine if the power goes out .

Posted by: Polliwog the 'Ette at December 29, 2013 12:40 PM (GDulk)

99 My halfbaked theory on the small "large" eggs is that all the soy in the feed is screwing with the hens. I mean, it could be a total coincidence, but the soy free eggs I sometimes buy are significantly larger than other brands.

Posted by: Lauren at December 29, 2013 12:40 PM (hFL/3)

100 "Thanks. Always good to have different ways to get the caffeine if the power goes out ." Haha, exactly. And if the SHTF, you're covered.

Posted by: Lauren at December 29, 2013 12:42 PM (hFL/3)

101 Many items are smaller these days. Like the 13oz "pound"of coffee. Don't forget ice cream, irongrampa. The "half gallon" containers that are now missing 1/4 to 1/2 quart.

Posted by: shredded chi, the young curmudgeon at December 29, 2013 12:45 PM (Rppij)

102 Yes, bacon is especially bad.  I have been buying thick cut pepper bacon, last time the store brand, and it was actually pretty good.

Posted by: Infidel at December 29, 2013 12:47 PM (6bvBO)

103 I use a Technivorm Moccamaster drip coffee maker at home. It makes any type of coffee taste better. Proper brew temp and time makes a huge difference and no bitterness. When we are on the road in the motorhome, the Moccamaster is not road friendly so Keurig. I like the Dark Magic a few other recommend. I get it at BBB and use the 20 percent off coupon. Fresh farm eggs are the best. I drive over an hour to get them from a really good friend who raises her chickens organically, free-range, etc. I've also started getting some duck eggs. They are much richer and are great for baking, scrambling, etc. They take a bit of getting use to eating over easy but aren't too bad. I'm waiting for the goose to start laying... that should be interesting. I'm taking my two ganders to get butchered and processed tomorrow....finally found someone to do it. This is my present to my mom, she wanted a goose, she's getting two, REALLY fresh ones

Posted by: lindafell at December 29, 2013 12:57 PM (PGO8C)

104 Peas are the vegetable spawn of Satan and should never be viewed nor consumed.

Posted by: GuyfromNH at December 29, 2013 01:01 PM (HHwIp)

105 I had paella once, at friends in Bogota. FWIW they pronounced it pie-edja, not pie-eya. It was good but it wouldn't be worth the trouble to me.

Posted by: Northernlurker, moron wannabe at December 29, 2013 01:03 PM (pkVI+)

106 Hey, fresh peas are good. Some frozen can be ok, depends on the brand. Canned peas are an abomination.

Posted by: lindafell at December 29, 2013 01:03 PM (PGO8C)

107 Homemade bacon is pretty easy...check link in my nic

Posted by: dumbartist at December 29, 2013 01:03 PM (ahBY0)

108
   New Year's dinner will feature roast goose.  In company with a couple ducks, some venison and ham for the non-believers. 

   It is a tradition in our household that goes back to when we were first married.  Everyone brings a side dish so I got no idea what's in store, but it WILL be tasty.

Posted by: irongrampa at December 29, 2013 01:04 PM (SAMxH)

109 Some grocery stores sell bulk shrink wrapped chorizo made from premium ground pork with spices added after the grinding process. The quality of the spice is variable. If you live in California, Raley's carries it at some locations.

The Spanish cased variety can be found in some Mexican oriented grocery stores but I personally don't think it's worth the effort.

Mexican tube-packaged anus-hoof-slurry chorizo is absolutely nasty, avoid at all costs.

I use the vegetarian soy based Reynaldo's   chorizo, it's an okay substitue for the real thing. I simply can't be eating real chozio. Because fat.

Posted by: 13times at December 29, 2013 01:05 PM (fGPLK)

110 Y-not, I had a keurig the pump broke and I replaced with a cuisinart brand much better quality. I get all my k-cups from Amazon I love the Timothy's brand Italian roast it tastes fabulous.

Posted by: Fourth Horseman at December 29, 2013 01:05 PM (KuZ6A)

111 Maxwell House coffee in my cabinet is ten ounces.

Posted by: Carol at December 29, 2013 01:05 PM (z4WKX)

112 I had read that many companies are shrinking the amounts in packages instead of raising prices, from what I've been seeing they are doing both.

Posted by: Fourth Horseman at December 29, 2013 01:08 PM (KuZ6A)

113 "Technivorm" sounds like something Ultraman fights.

Posted by: Trimegistus at December 29, 2013 01:12 PM (BnNfW)

114 I passed the color-blindness test at the top. Reminded me of being in Spain when I was in the mid-60's Navy. I saw El Cordobe fite de bool. And they had this real tasty dish called payello. Anybody ever had that?

Posted by: EROWMER at December 29, 2013 01:12 PM (OONaw)

115 Cthulhu posted a good roasted tomato recipe, of sorts, in Christmas Eve ONT. I wrote down part of it & comment number 700. I'm going to go back to it & cut & paste it into a word document.

Posted by: Carol at December 29, 2013 01:13 PM (z4WKX)

116 112

Ice Cream and coffee. When national brands first changed packaging sizes, they dropped the prices but have since steadily increased to price to match the old ones- up adjusted for inflation and fuel costs, of course.

Posted by: 13times at December 29, 2013 01:14 PM (fGPLK)

117 A Kuerig great for those of us who only drink a cup at a time. I grind my own beans and use the re-usable cup and it's great. Try Mystic Monk coffees. These are Carmelite monks, located in Wyoming. They roast the beans and have a large variety of coffees, teas and accessories on their web site. They carry whole beans, ground coffee and brew cups. Really good coffee.

Posted by: Terentia at December 29, 2013 01:16 PM (nFu3V)

118 "FWIW they pronounced it pie-edja, not pie-eya. It was good but it wouldn't be worth the trouble to me." The LL gets pronounced as "jjj" in many South Ameri an countries, especially Argentina and Uruguay.

Posted by: fastfreefall at December 29, 2013 01:17 PM (Tz35j)

119 Pillsbury has tried to do the same with wheat flour in plastic resealable bags. $3.50 @ 4 pounds instead of the paper packaged $3.50 @ 5 pounds.

20pound sacks of flour have increased ~$2 dollars during the last couple of years.

Posted by: 13times at December 29, 2013 01:19 PM (fGPLK)

120 Had this last year at friends house at Christmastime.  Parents were born in Cuba and grandparents in northern Spain.  Yum.

What the Gringo morons need to know is that Spanish (and Cuban) food is not spicy like Mexican food.  Then again Mexican food varies from region (I prefer what I call Sonora style aka northwest Mexico).

Posted by: John P. Squibob at December 29, 2013 01:24 PM (kqqGm)

121 I cook far more often than Mrs. AWAS and tonight I'm putting braised lamb shanks (medium rare), asparagus with lemon sauce, roasted golden beets (from the garden), a side of home pickled mushrooms, and a nice merlot. The deep cold is coming to my part (3 degrees right at sunset) of the dysfunctional republic so its time to eat hearty. New Years Day I'm going to inventory the ammo supplies and make sure the oldest is foremost on the shelves. Stay warm moron-ettes.

Posted by: angel with a sword at December 29, 2013 01:26 PM (hpgw1)

122 Saw my first double yolk egg in quite a long time recently.  When we had the chickens, before the varmint debacle, we had large brown double yolkers on a regular basis.  The hens got so much calcium, you could hardly crack the shell.

Interesting point about soy meal being fed to chickens in that it can still be labeled "organic and vegetarian", just full of bad soy byproducts.

Posted by: Hrothgar at December 29, 2013 01:30 PM (o3MSL)

123 For years I had Black & Decker coffee makers, because the pot was the same. If I broke it, I had replacement. Last one wasn't & didn't last much more than a year. Bloomingdale's had Friends & Family event when it broke, I found a Cuisinart coffee maker that was regularly priced at close to $200 on sale for $89, plus 20% off & I had so many reward certificates that I couldn't use in one order. Max is five. I didn't really pay for coffee maker. I hear person next door shoveling. It was only supposed to rain today. I took two naps again today. I'm going to go look out the window.

Posted by: Carol at December 29, 2013 01:34 PM (z4WKX)

124 Funny thing about organic "free-range" chickens raised on small /home farms is they are actually not vegetarian since they eat bugs and insects while ranging as part of their natural diet. That's why it's important that these places are pesticide free. It's easier when you have all the chickens to help out with pest control.

Posted by: lindafell at December 29, 2013 01:35 PM (PGO8C)

125 My paella tip - despite what traditional recipes say, go ahead and cover the pan and just leave a tiny vent hole to speed up the cooking. I make a cheaper simpler version using turmeric, chicken bouillon or broth, chicken and or shrimp, chopped bell peppers, onion, garlic, & optionally - bacon bits, sausage, hardboiled egg slices (added when served). PeaS: The only peas worth eating are wasabi peas.

Posted by: votermom at December 29, 2013 01:36 PM (GSIDW)

126 K-cups - I get the San Francisco Bay brand - they are only half plastic and cheaper - at BJ's they come out to 33 cents each.

Posted by: votermom at December 29, 2013 01:39 PM (GSIDW)

127 126 K-cups - I get the San Francisco Bay brand - they are only half plastic and cheaper - at BJ's they come out to 33 cents each. Posted by: votermom at December 29, 2013 06:39 PM (GSIDW) That's where I got them too when I lived on the East coast. I found them at Costco recently here in MO.

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 01:50 PM (bCEmE)

128 Thanks for all the coffee recomms.

Posted by: Y-not waiting for the Truce at December 29, 2013 01:50 PM (zDsvJ)

129 The choice for Christmas Eve this year (we're Spanish Cubans) was either a pig roast or paella....we decided for the pig roast. Next year, paella.

Posted by: Crashpanic at December 29, 2013 01:51 PM (jWakl)

130 zomg pig roast! Yum! Did you fight over the ears like we do?

Posted by: votermom at December 29, 2013 01:55 PM (GSIDW)

131 So, Paella is Spanish for a rice pizza?

Posted by: luddite at December 29, 2013 01:58 PM (nYbhu)

132 It's almost time for New Years! Collard greens, blackeyed peas and rice, cornbread, Sweet tater pie, and pork chops. Plus football and beer.

Posted by: EROWMER at December 29, 2013 02:01 PM (OONaw)

133 Starbucks makes a machine called, "Verismo," and it is unbelievable. If you are a Starbucks fan, you'll love it..and people who aren't even fans love it ---- Have you had any issues with clogging? I thought I read some reviews saying that those machines clogged frequently. But, yeah, last year I tried some coffee from one at W-S (demo) and it was pretty good!

Posted by: Y-not (@MoxieMom) at December 29, 2013 02:02 PM (zDsvJ)

134 More comments in Food than in Bow vs. Crossbow? I don't even recognize this place....

Posted by: Mike Hammer at December 29, 2013 02:19 PM (aDwsi)

135 I'm still sick. My older brother has a steak downstairs for me, we usually have them Sundays. Two weeks ago I was too sick to eat it & gave it to him the next day. I'm probably going to do same tomorrow. I was going to make Cthulhu's roasted tomatoes to go with them.

Posted by: Carol at December 29, 2013 02:19 PM (z4WKX)

136 y-not, asked the wife what bold coffees she like, we're like you described, doesn't matter to me, does to her. Starbucks French Dark Roast Eight O'clock Dark Italian Roast Emeril's Big Easy Bold

Posted by: The Farmer at December 29, 2013 02:28 PM (eBupg)

137 I've tried various coffeemakers, and even had a nice Chemex drip pot for a while, but I keep coming back to the Melitta one-cup drip cone. It's easy, it doesn't take up a big chunk of counter or cabinet space, and the filters are dirt cheap. You can buy coffee or grind your own. Kind of a pain if you're making coffee for multiple guests, though.

Posted by: Trimegistus at December 29, 2013 02:33 PM (BnNfW)

138 @Y-not, I can't answer for the Starbucks machine, but I have had the same baseline model Keurig for between 6 and 7 years and I don't have any issues with clogging. The thing is, you do have to clean these machines and the people I know personally who have experienced problems with theirs don't bother to clean them. I wash out my carafe once every few days and once a month I run straight white vinegar through it followed by several carafes of water. Works just as well as descaler, IMO, and I've never had any trouble. As far as a nice, dark coffee, I will second the person above that recommended the Mystic Monks coffee. They make a K-cup that is excellent, but it can be pricey with shipping and such. I have one of those K-cup filter insert things where you just a coop your own coffee into the plastic filter and stick it in as if it was pre-packaged, so I buy the loose MM coffee and do it that way. Both their Cowboy Blend and the Midnight Vigils blend are wonderfully dark and smooth.

Posted by: Mandy P., lurking lurker who lurks at December 29, 2013 02:35 PM (qFpRI)

139 Y-not, I drank Starbucks Gold Coast for 15 plus years. But recently it's been harder to get every time plus I can get the Verona at Sam's for about $16 for 2lbs. instead of the GC for $13/lb., economics have caught up. Damn you JEF!!!

Posted by: lindafell at December 29, 2013 02:39 PM (PGO8C)

140 I think it would be good to do a favorite ktichen equipment thread. My new favorite toy? The Lodge dutch oven my in laws got me for Christmas. Now that I've tried it I want to switch out all my cookware to enameled cast iron. The price of Le Creuset always kept me away, but now that Lodge makes an inexpensive version, the world is my oyster.

Posted by: Lauren at December 29, 2013 02:42 PM (hFL/3)

141 Can't believe so many AOS readers are praising... Starbucks.

I thought they were liberal douchebag heaven and that Horde members were of the "Dunkin' Donuts or nuttin'" variety. :-)

Posted by: qdpsteve at December 29, 2013 02:43 PM (HVI5a)

142 My older brother has a steak downstairs for me, we usually have them Sundays.

I may never get to call myself a steak snob, but I swear the all-time best sauce with my hearty ribeye is...
A-1 Bold and Spicy (with Tabasco sauce in it).

Posted by: qdpsteve at December 29, 2013 02:44 PM (HVI5a)

143 140 I think it would be good to do a favorite ktichen equipment thread. My new favorite toy? The Lodge dutch oven my in laws got me for Christmas. Now that I've tried it I want to switch out all my cookware to enameled cast iron. The price of Le Creuset always kept me away, but now that Lodge makes an inexpensive version, the world is my oyster. Posted by: Lauren at December 29, 2013 07:42 PM (hFL/3) I haven't used it yet but my in-laws got my a Kitchenaid Mixer Pro 600.... I was sooooo excited when I opened it! Been wanting one for a long time. Going to have to check out The Lodge.

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 02:47 PM (bCEmE)

144 Good steak should not need sauce

Posted by: Ender at December 29, 2013 02:49 PM (iIKG8)

145 Going to have to check out The Lodge.

Hey, no wimmin allowed!!

Posted by: Frank Barone at December 29, 2013 02:50 PM (HVI5a)

146 Ender: I'm a weirdo though :-)

No matter the tenderness of the steak, I also *always* like to marinate it on the grill with soy or worcestershire sauce, and a dusting of garlic salt.

Posted by: Frank Barone at December 29, 2013 02:51 PM (HVI5a)

147 Oh man, Tami, I am extremely jealous of your Kitchenaid Pro. I have heard nothing but great things about it. I just have a sunbeam stand mixer. It's ok, but doesn't have any of the fun attachments that you can get even for the cheaper kitchen aids...but it works. However, in my dream kitchen I would definitely have that pro!

Posted by: Lauren at December 29, 2013 02:51 PM (hFL/3)

148 Oops, off sock!!

Posted by: qdpsteve (not Frank) at December 29, 2013 02:51 PM (HVI5a)

Posted by: qdpsteve at December 29, 2013 02:52 PM (HVI5a)

150 Pepper salt garlic and butter

Posted by: Ender at December 29, 2013 02:53 PM (iIKG8)

151 Ender, those are good too.

Posted by: qdpsteve at December 29, 2013 02:54 PM (HVI5a)

152 Paella: A Great Holiday Dish There's this place in Santa Clara called World Wrapps that years ago used to sell Spanish Paella either wrapped up in a tortilla or in a bowl. Excellent stuff. Stopped going there when they dropped it from the menu (reason: unknown).

Posted by: Blacque Jacques Shellacque at December 29, 2013 02:54 PM (G5cc0)

153 And guess where I first developed my "adult" taste for steak?

From the (tiny) tri-tips that came with my AYCE shrimp at Sizzler. This was back when they still had that "Buffet Court."

Posted by: qdpsteve at December 29, 2013 02:54 PM (HVI5a)

154 However, in my dream kitchen I would definitely have that pro! Posted by: Lauren at December 29, 2013 07:51 PM (hFL/3) I never could bring myself to buy one for myself. It's sitting on my counter like a piece of art. Sleek black. Came with the glass bowl, whip, dough hook and two beaters (one with a plastic side.)

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 02:57 PM (bCEmE)

155 I'm a Texan so I don't need no stinkin steak sauce.

Posted by: Lauren at December 29, 2013 02:58 PM (hFL/3)

156 Lauren, you just pour the chili right on top then? ;-)

(I've always thought that would a be a really tasty combo... a ribeye steak topped with a nice tomatoey, thick and spicy chili.)

Posted by: qdpsteve at December 29, 2013 02:59 PM (HVI5a)

157 Ok Lauren and Tami, I had that Kitchenaid 600 for about 10 years but upgraded to the 7quart version in October for my birfthday I LOVE, LOVE, LOVE my stand mixer. I use it almost everyday. I got an extra bowl for it for Xmas. I loved the 600 but it was just not quite big enough any more. Dutch ovens, I've had a 7 1/2 qt Le Creuset for about 8 years but have out grown it. I now have the 13 1/4 qt version. It weighs about 22lbs. I'm pretty sure I can cook one of my geese in it. It love enameled cast iron. Unfortunate Lodge didn't make one big enough for me....yet.

Posted by: lindafell at December 29, 2013 02:59 PM (PGO8C)

158 Damn Lauren, I wish I would have know. I would have given you my 600

Posted by: lindafell at December 29, 2013 03:01 PM (PGO8C)

159 Linda, how big was your old one?

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:04 PM (bCEmE)

160 Tami go to Amazon and get yourself the "sideswipe" beater. It's about $25. It's the best damn thing I bought for my stand mixer. I've never had to stop and scrape my bowl down multiple times. I use it ALL the time. The Kitchenaid scraper beater sucks compared.

Posted by: lindafell at December 29, 2013 03:05 PM (PGO8C)

161 Oh wow 13 1/4 would be very, very dangerous. I could get very bad, possibly delicious ideas about what to do with that...

Posted by: Lauren at December 29, 2013 03:05 PM (hFL/3)

162 I've come around on Starbucks. When they first started appearing, I liked them. At the time I was living in the Midwest, where the pernicious Scandi influence means people drink horrible coffee. So a place selling espresso, even overpriced espresso, was a Godsend. But then Starbucks -- and the city of Seattle -- started acting like they fucking invented coffee, which pissed me off no end. And, as others have pointed out, the place was full of hipster douchebags. Plus I moved to places without Starbucks, so for about ten years I had nothing good to say about them. Then two things happened: I moved to a region with heavy Starbucks coverage, and I discovered that the aforementioned hipster douchebags had turned against Starbucks because it was a successful corporation employing thousands of people and supplying millions of customers with a desirable product. Hipster douchebags hate that. The last straw, for me, was when I was passing a Starbucks in Amherst, Massachusetts, and noticed that some clever hipster douchebag had defaced their sign with stickers advertising "Dean's Beans" -- which is a hipster douchebag company dedicated to fair trade sustainable eco-justice organic bullshit coffee. Every single person who buys Dean's Beans is doing it in order to be able to feel superior to people who don't. Anyway, if hipster douchebags have decided to vandalize Starbucks, then by golly that company must be doing something right. I've started going to Starbucks again, particularly when I'm in Amherst, Massachusetts. More power to 'em.

Posted by: Trimegistus at December 29, 2013 03:06 PM (BnNfW)

163 Tami, it was the 600 Pro just like what you just got.

Posted by: lindafell at December 29, 2013 03:06 PM (PGO8C)

164 160 Tami go to Amazon and get yourself the "sideswipe" beater. It's about $25. It's the best damn thing I bought for my stand mixer. I've never had to stop and scrape my bowl down multiple times. I use it ALL the time. The Kitchenaid scraper beater sucks compared. Posted by: lindafell at December 29, 2013 08:05 PM (PGO8C) There's one that came with it that is the Flex edge. Looks like this: http://tinyurl.com/pjqsovr Do I need a different one?

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:09 PM (bCEmE)

165 Aw, man Lindafell, I am sorry I missed out on that! Oh well. I can muddle along...longingly looking at the magical scraper paddle.

Posted by: Lauren at December 29, 2013 03:09 PM (hFL/3)

166 Yeah Tami, I don't like the flex edge. I have both. I tried it out but the Sideswipe blows it away. I'm telling you, I make cookies and cream butter straight from the fridge with the thing and in the end the sides of your bowl will be wiped almost clean. With the flex edge, not even close to the same results. The sideswipe has multiple silicone fins vs one silicone blade.

Posted by: lindafell at December 29, 2013 03:14 PM (PGO8C)

167

switch out all my cookware to enameled cast iron.

 

OMG, I had no idea Lodge make enameled cast iron.  Will have to check that out.  Has anyone used the meat grinder attachment for the Kitchen Aide?  Been wanting to get one.

Posted by: Infidel at December 29, 2013 03:15 PM (6bvBO)

168 166 Yeah Tami, I don't like the flex edge. I have both. I tried it out but the Sideswipe blows it away. I'm telling you, I make cookies and cream butter straight from the fridge with the thing and in the end the sides of your bowl will be wiped almost clean. With the flex edge, not even close to the same results. The sideswipe has multiple silicone fins vs one silicone blade. Posted by: lindafell at December 29, 2013 08:14 PM (PGO8C) Ok....I'm off to Amazon!

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:16 PM (bCEmE)

169 The La Fonda Latina chain in Atlanta has a half decent paella. Comes in a big skillet -- enough for 2 people.

Posted by: Dr. Varno at December 29, 2013 03:17 PM (V4CBV)

170 Infidel, America's Test Kitchen said that the meat grinding attachment works really well.

Posted by: Lauren at December 29, 2013 03:18 PM (hFL/3)

171 I also need to get the 6 qt. metal mixing bowl. Damn thing is $50!

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:18 PM (bCEmE)

172 Thanks Lauren.  Wow, that sideswipe is pricey.

Posted by: Infidel at December 29, 2013 03:20 PM (6bvBO)

173 I have the meat grinding attachment. I works for small home use. It helps if the meat is really cold, almost semi frozen, but not frozen hard or solid. I'm waiting for my pasta attachment that was part of my purchase promotion. I'm not sure if I really want to start making pasta though.... I already make ALL the bread, rolls, buns, etc. in my house. Do I really need to add pasta to that?

Posted by: lindafell at December 29, 2013 03:23 PM (PGO8C)

174 Oh mother of God....they make an ice cream maker attachment for it! I better stop lookin'!

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:25 PM (bCEmE)

175 Infidel, I just looked. It's about $26. Sure there are some listings for $80 plus but there are a few amazon plus listings at $25.50.

Posted by: lindafell at December 29, 2013 03:27 PM (PGO8C)

176 I just saw that ice creme attachment.  yum yum.

Posted by: Infidel at December 29, 2013 03:27 PM (6bvBO)

177

Thanks lindafell.  I will search a little more.

Posted by: Infidel at December 29, 2013 03:30 PM (6bvBO)

178 175 Infidel, I just looked. It's about $26. Sure there are some listings for $80 plus but there are a few amazon plus listings at $25.50. Posted by: lindafell at December 29, 2013 08:27 PM (PGO8C) Yeah, $25.50 is what I paid for it.

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:32 PM (bCEmE)

179 Tami, I bought one for a girlfriend for her last birthday who is also a big baker. She doesn't know how she lived without it and can't believe she went all those years without it. It really is a time saver. I literally never used the regular paddle after I got it, not once. I don't even know what happened to it.

Posted by: lindafell at December 29, 2013 03:38 PM (PGO8C)

180 Linda, I'm so glad you told me about it! Can't wait to fire it up.

Posted by: [/i][/b][/u][/s] Tami at December 29, 2013 03:41 PM (bCEmE)

181 Ynot, you can buy a plastic cup piece for the Keurig and put your own coffee in it.

Posted by: Madamex at December 29, 2013 03:41 PM (vaWdD)

182 Wish I had more people to cook for.  Still have Christmas cookies to eat.

Posted by: Infidel at December 29, 2013 03:42 PM (6bvBO)

183 Your welcome Tami but I heard about it from my Cooks Illustrated magazine, so I can't take all the credit

Posted by: lindafell at December 29, 2013 03:50 PM (PGO8C)

184 Ynot, you can buy a plastic cup piece for the Keurig and put your own coffee in it. Posted by: Madamex ------------------- Which is what I do. Maxwell House. I fill the cup thingie as full as possible, brew through it twice to fill a ~ 20 oz insulated cup, which I then decant through the morning.

Posted by: Mike Hammer at December 29, 2013 04:01 PM (aDwsi)

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