OT Foodie Thread

[EL PRESIDENTE]

I think I know the one you are talking about its in the Pearl right? I walk past it all the time

Probably. Looks super modern, etc.

 

[Lanny]

Ive had valencia style and really liked it, rabbit is good stuff, I might pass on the swamp rat though. Marisco is my favorite if I am eating it at a restaurant. At home chicken and linguica topped with shrimp my favorite mix. I didn't like squid ink pasta when I was in Italy but ill try it in paella, Im a pretty adventurous eater, especially when I am traveling. My favorite breakfast in Barcelona is an easy one to recreate, a bowl filled with thick steak cut french fries, topped with chorizo and on top of that a soft yolk fried egg with sprinkles of onions and chives on it. So damn good and easy to make at home also. Spanish food was really really good, I need to spend more time in Spain, Ive been working on my Spanish during lock down.

Paella must be made right and I won't eat it with rabbit.
It must have American shrimp, some sort of sausage, fried chicken thighs or drum sticks and clams as the meat portion.
Saffron is also a must.
Actually, everything is a must:
Spanish rice;
Tomatoes;
Chicken broth;
Onion;
Garlic;
Olive oil;
Salt;
Red Bell Pepper;
Smoked Sweet Paprika.
The preperation is equally important.

 

[Lanny]

There's a Spanish restaurant from Barcelona in portland I believe. Higher end side. I loved the tapas and also those tiny sandwiches

Do they make good paella?

 

[EL PRESIDENTE]

Do they make good paella?

Oh, I was talking about in general. Never been to that spot. Its hard to find good paella.

 

[Lanny]

Oh, I was talking about in general. Never been to that spot. Its hard to find good paella.

I tried to make it and didn't fare well.
I've seen Alton Brown make it and it looked delicious except he left out the shrimp.

 

[EL PRESIDENTE]

I tried to make it and didn't fare well.
I've seen Alton Brown make it and it looked delicious except he left out the shrimp.

The rice is key. Can't use regular shit.

 

[Lanny]

The rice is key. Can't use regular shit.

I used paella suited Spanish rice that I got from a grocery store which might have been Fed Meyer.

 

[EL PRESIDENTE]

I used paella suited Spanish rice that I got from a grocery store which might have been Fed Meyer.

Should be pretty short and round grain rice. Should burn the rice at the bottom of the pan a little bit as well so you have to scrape it off.

 

[EL PRESIDENTE]

 

[Lanny]

Should be pretty short and round grain rice. Should burn the rice at the bottom of the pan a little bit as well so you have to scrape it off.

It was the appropriate rice and I tried to make it crusty on the bottom but I erred somewhere there.
I couldn't finish the dish, it was so bad.

Edit:
I've heard that Valencia has the best paella.

 

[EL PRESIDENTE]

It was the appropriate rice and I tried to make it crusty on the bottom but I erred somewhere there.
I couldn't finish the dish, it was so bad.

DRINK A BOTTLE OF RIOJA. YOU HAVE TO LET THE PAELLA SPEAK WITH YOU.

 

[Lanny]

DRINK A BOTTLE OF RIOJA. YOU HAVE TO LET THE PAELLA SPEAK WITH YOU.

Don't know what Rioja is. I do know about Sangria and that's where it stops.
A friend of mine went there and said they have excellent wine, even their table wine.

 

[EL PRESIDENTE]

Sangria is fucking gross. I hate it.

I'm not much of a wine drinker. I did enjoy drinking Cava (their version of champagne).

 

[Lanny]

Sangria is fucking gross. I hate it.

I'm not much of a wine drinker. I did enjoy drinking Cava (their version of champagne).

There is nothing on this earth any better than a good bottle of Dom Perignon. It's got an intoxicating musty smell and taste.

 

[EL PRESIDENTE]

There is nothing on this earth any better than a good bottle of Dom Perignon. It's got an intoxicating musty smell and taste.

Hah, for my bro's best man speech, I brought out a bottle of Dom to pop since he loved getting bottle service in Vegas all the time.

 

[crandc]

I have made paella. Not with rabbit.

Still having trouble finding flour, is everyone else baking?

 

[donkiez]

I have made paella. Not with rabbit.

Still having trouble finding flour, is everyone else baking?

Flour is no problem here. I am about to start my adventures in sourdough bread. I've made easy bread for years but it's time to up my game and cultivate a starter. I just got the Tartine book and have some supplies on order. Excited because I love a good sourdough.

 

[donkiez]

I used paella suited Spanish rice that I got from a grocery store which might have been Fed Meyer.

You want arborio rice, it's kind of hard to find in these parts. I'm not a Paella purist so I just use whatever I have around. The key step I found was to really fry the uncooked rice in the sausage fat good. My paella probably ends up to be more paella inspired but that's good enough for me at home, and everyone loves it.

 

[crandc]

There was some all purpose but it was bleached.

Suggest organic flour for sourdough.

 

[Lanny]

Flour is no problem here. I am about to start my adventures in sourdough bread. I've made easy bread for years but it's time to up my game and cultivate a starter. I just got the Tartine book and have some supplies on order. Excited because I love a good sourdough.

I've been told to use the yeast all around you in the air for homemade sourdough bread. It takes a little longer but it's supposed to be worth it.

Alton Brown:
https://www.foodnetwork.com/recipes/alton-brown/wild-sourdough-starter-7480403

 

[donkiez]

Does anyone have any thoughts on good cookware? I've been wanting to upgrade to a real set. All Clad D5 and C4 looks nice for high end Calphalon is much cheaper but seems sufficient. Stainless steel, copper or carbon steel? We already have a good cast iron skillet and Dutch oven.

 

[donkiez]

I've been told to use the yeast all around you in the air for homemade sourdough bread. It takes a little longer but it's supposed to be worth it.

Alton Brown:
https://www.foodnetwork.com/recipes/alton-brown/wild-sourdough-starter-7480403

That's seems to be the Tartine theory also. Create a nice levain and never use commercial yeast. Seems like a lot of work but I'm down for another challenge to master.

 

[EL PRESIDENTE]

Does anyone have any thoughts on good cookware? I've been wanting to upgrade to a real set. All Clad D5 and C4 looks nice for high end Calphalon is much cheaper but seems sufficient. Stainless steel, copper or carbon steel? We already have a good cast iron skillet and Dutch oven.

Buy stuff at a restaurant supply store or costco. I have AllClad and its whatevz

 

[donkiez]

If anyone Treagers I have full proof baby back ribs, brisket and chicken wing methods for easy mode. Best BBQ outside of Texas is at my house.

 

[donkiez]

Buy stuff at a restaurant supply store or costco. I have AllClad and its whatevz

Costco has a calphalon set that has a nice space saving stackable feature for $400 that I was considering.

 

[EL PRESIDENTE]

Those sets u end up buying too much useless shit.

 

[Lanny]

Does anyone have any thoughts on good cookware? I've been wanting to upgrade to a real set. All Clad D5 and C4 looks nice for high end Calphalon is much cheaper but seems sufficient. Stainless steel, copper or carbon steel? We already have a good cast iron skillet and Dutch oven.

Nice question. I'd like to find some good quality copper clad stainless steel. Currently we have a nice set of Calphalon and some odds and ends stainless steel and some cast iron but I'd like some nice copper clad stainless steel.
I'm going to watch the answers to your post.

 

[Lanny]

If anyone Treagers I have full proof baby back ribs, brisket and chicken wing methods for easy mode. Best BBQ outside of Texas is at my house.

I only love Texas BBQ. I usually go to Busters in Tigard on Hwy 99W just East of the Tigard Fred Meyer.

 

[donkiez]

I only love Texas BBQ. I usually go to Busters in Tigard on Hwy 99W just East of the Tigard Fred Meyer.

Buster's is ok, if you haven't been to Podnahs then you have to try it. Best in town by a long shot IMHO, it's the best I have found outside of Austin or Dallas also.

 

[Lanny]

Buster's is ok, if you haven't been to Podnahs then you have to try it. Best in town by a long shot IMHO, it's the best I have found outside of Austin or Dallas also.

I'd like to try it but it's too far away. We live in Lake Oswego. It's about three miles to Kruse Way and that's just an extension of Hwy 217. We then take the first Tigard exit and head a little over half a mile East on Barbur Blvd. to Buster's. Don't care as much for the Milwaukee Buster's.
I love the smell of a woodfire and the ambience of Buster's. I always get the same thing, beef brisket poor boy with no salt french fries extra fried. I wash it down with plenty of unsweetened iced tea with lots of fresh squeezed lemon. We always tip the bus boy and the person frying the french fries. They are so appreciative and we can afford the tip. They seemingly love to see us coming.