Pkhali, spinach and squash. Next go-round, we'll add carrot and roasted eggplant varieties to the plate. Ridiculously good match to a local Amber Rkatsiteli.
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Pkhali, spinach and squash. Next go-round, we'll add carrot and roasted eggplant varieties to the plate. Ridiculously good match to a local Amber Rkatsiteli.
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- Jul 21, 2019
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It's not much to look at, especially since I reused a plastic takeout food container, but this freelanced concoction of stirfried baby brocolli, mushrooms and tofu atop a bed on noodles, topped with a ginger-soy-black vinegar-sesame oil dressing was mighty tasty.
Terra Cotta Cafe and Bakery on Instagram: "You know what today is? No, not Friday. It’s peanut noodle day! Mmmmmmm. 7 servings left."
33 likes, 2 comments - terracottacoffeehouseDecember 3, 2021 on : "You know what today is? No, not Friday. It’s peanut noodle day! Mmmmmmm. 7 servings left.".
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Bet you'd like this. I do them as a special every Friday and they're usually sold out by noon.
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Is there such a thing as a bad peanut- or sesame paste noodle dish?Terra Cotta Cafe and Bakery on Instagram: "You know what today is? No, not Friday. It’s peanut noodle day! Mmmmmmm. 7 servings left."
33 likes, 2 comments - terracottacoffeehouseDecember 3, 2021 on : "You know what today is? No, not Friday. It’s peanut noodle day! Mmmmmmm. 7 servings left.".
Bet you'd like this. I do them as a special every Friday and they're usually sold out by noon.
Sadly, yes, especially around here. That's what got me to try to make a really good one. Topped with julienned cucumber and scallion, then some chile crisp.
Bob from Florida
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Air grill Salmon and Asparagus with mushroom carrots sautéed in a Wok
Guisat de muntanya de botifarra i salsitxes amb patates, peres i bolets, amb toc de romaní i farigola.
Pork sausages (two kinds) stew with mushrooms, potatoes, pears and herbs. All ingredients are local, except for a bit of cocoa.
Pork sausages (two kinds) stew with mushrooms, potatoes, pears and herbs. All ingredients are local, except for a bit of cocoa.
King_Pin
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Slow roasted brisket, pork loin with a black cherry and orange peel reduction, chicken stir fry, and my everything but the kitchen sink Pho.
Valencian style rice with mushrooms and parmigiano reggiano crust.
OK, that will get made here this weekend.
Q: Why Parm instead of Manchego? (I have both)
Manchego wasn't born to be founded, but you can try of course. The risk is liking more the cheese than the rice. Parm is a much simpler cheese and a better condiment.
Just take a look at castilian cook. Their cheese is never an ingredient but a dish in itself.
May I ask, have you tried this kind of rice before? This is the best rice to do it. Let me know if you have any other question.
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I have Bomba and Valenciana. So no problem on the rice front- I cook paellas quite often.
We'll see after I try to do what you accomplished!Impressive.
With this thick iron pan, heat control is going to be more (unnecessarily) difficult. With a thin paella, the cook stops immediately when you pull it from the stove. So control that the rice is completely dry, maybe a bit roasted in some places but not burned anywhere will be more difficult for you than it was for me (next time I'll take a photo of the inner detail too).We'll see after I try to do what you accomplished!
My paella pan isn't very thick (1.5-2mm maybe?) which is, as you say, a good thing! I can usually get a good socarrat without burning. I used to do them in the usual heavy cast iron pans, and it took some experimentation to get it right (key was low heat for a long time before starting the cooking, then finishing off in the oven). The current pan I use has the advantages of cast iron (no sticking), but much less heat retention.
This is also the reason why I use cheap carbon steel woks instead of big, heavy, expensive ones.
Most of the times an expensive tool is better, but in this case it's not, there isn't room for snake oil here. This is a modest people dish that had modest tools at their disposal. This dish used to be cooked outdoors, at the beach or wherever, so a light pan was good for that too.
The typical paella used here is indeed what you describe: thin and cheap carbon steel.
Tonight's dinner: Wagyu cheesburger with carmelized onions and Siracha mayo, scalloped potatoes, and California vegetable medley.
