This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Quote from: Garp on April 23, 2020, 06:51 PM
I notice you said you have a pond, Micky; do you have fish in there? I inherited a small garden pond when I moved house three years ago. Just got goldfish and shubunkin(s) in there.
Quote from: Gav Iscon on April 21, 2020, 01:13 PMQuote from: mickyp on April 21, 2020, 12:18 PM
Do you use Bomba rice?
No, just bog standard Paella rice from the supermarkets. And yes I add chorizo..
[/quote
I
Quote from: Peripatetic Phil on April 21, 2020, 12:39 PMI actually read that one along with some others, the jist of which suggested he knew what he was talking about so I went with it, something else to peruse during lockdown.
Hmm, I think this aspect might put me off :QuoteWith a few exceptions, the author doesn't explain where a recipe comes from. I'm interested in traditional recipes and regional variations, and he doesn't explain which are the traditional ones as opposed to something the author made up. And he has made up a lot of 'modern' ones, eg Indian-style paella, new york style paella, paella with foie gras, paella with truffles, paella with champagne... and so on. Knowing which of the 80 or so recipes are traditional and authentic would help a lot.
Like the author of the comment, I would prefer to be told only about traditional, regional, recipes (after all, every region of Spain believes that its version of paella is better than any other) rather than include 21st-century "fusion" recipes and the author's own formulations. I'm going to pass on this one, much as I love both paella and a good recipe book.
