If wishes were horses, beggars would eat steak.
Or lobster for the non red meat-eating beggars.
I know how to make steak from horse, but lobster
would be a tough order. Anyhow, beggars can't be
choosers, even if they had horses.
You know, some people (myself included) have a
predisposition to drinking our beverages as fast
as possible. Pad Gajajiva over at RIME and I used
to discuss this, his college fratboy trick having
been to drink a beer as fast as possible by opening
his bullet and just pouring it down. I think he
said he could do a beer in 3 seconds. I could down
one in only a second more, by the normal method.
The problem is that the alcohol hits you all at
once, and you can feel pretty bad for a while,
which is to say that chuggers can't be boozers.
ALL OF THIS IS TRUE. As is most of what I post.
Big Y is about as far as I'd go for refrigerated stuff and raw
meat
in warm weather.
You're the classic captive audience.
There are other alternative stores, one of which I hit as often as
not for meat. It's smaller but their meat prices are often better.
Sacerdote used to take me to an IGA in
Springfield that sometimes had great meat
prices - and sometimes even okay meat.
Yay, an hour to the North Pole.
Feels like it sometimes.
Turns out we didn't get above 85 degrees; a day or
two after, a flight with our number got to 88N.
Grrrrr. It's currently around the freezing mark outside.
By that standard, Mexicali is around the
freezing mark.
Paella bella
categories: Spanishish, main, seafood, pork, ignorant, tasty
servings: 8
3/4 c extra-virgin olive oil
1 Spanish onion, chopped
1 green bell pepper, cored, seeded, chopped
2 garlic cloves, chopped
1 1/2 lb boneless chicken, 1" dice
1/2 lb pork, 1" dice
1/2 lb crabmeat
1/2 lb grouper
1/2 lb lobster meat
1/2 lb shrimp, peeled and deveined
1/2 c tomato sauce
6 oz pimentos
3 Tb salt
1 Tb saffron
1 ts freshly ground black pepper
1 ts ground cumin
3 bay leaves
2 c dry white wine
24 oz Trumer Pils or similar pilsner beer
1 1/2 c Valencia rice
1 1/2 c water
1 c sweet peas, fresh or frozen
2 lb steamed clams
1 lb cooked crab claws
Despite all the ingredients that go into this dish,
paella can be relatively simple to prepare. Adding
the seafood at the right times ensures that it
doesn't become rubbery. The final product is a
lively cacophony of flavors and textures.
Delicious any time of year, there is a certain
enjoyment that comes with serving paella at a
sunset dinner in the summer alongside a glass
of pilsner. When purchasing the pimentos, clams,
and peas, opt for fresh if possible, but canned,
frozen, or jarred are acceptable alternatives.
Heat the olive oil in a Dutch oven or a large
skillet with a lid over medium heat. Add the
onion, bell pepper, and garlic, and cook, stirring
occasionally, until soft, about 5 min.
Add the chicken and pork and cook over medium heat
until golden, about 8 min. Add the seafood except
the clams and the crab claws and continue to cook,
stirring frequently, until the seafood is lightly
golden, about 3 min.
Add the tomato sauce. Finely chop 1/4 c of the
pimentos and add them to the skillet. Add the
salt, saffron, black pepper, cumin, bay leaves,
and wine. Bring the mixture to a boil and add the
beer. Reduce the heat to medium and cook 10 mins
longer. Remove the seafood with a slotted spoon
and set aside in a bowl.
Add the rice and water to the skillet and mix
to combine. Cover and cook over low heat until
the rice is done, approximately 30 min, stirring
halfway through. Stir in the peas, reserved
seafood, clam meat, and crab claws. Heat through.
Chop the remaining pimentos and scatter them over
the paella before serving.
John Holl, All About Beer Magazine
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)