We had a quiet day, and then went to a party at Bob's and Lilly's. It was quite an event. The fellow who does solid gold was there. Also Carol, Mike and Juanita, Ken and Minnie, Kay and Chuck and a few others.
I liked where they lived, but I better liked our house as the ceilings are normal. It got pretty loud there with sound bouncing off the ceilings.
Good, off diet, food.
As I write the large granite pot is boiling for broth. Flathead porgy and vermillion snapper heads and bones, clam shells, shrimp casings, every trimming from cut up vegetables over the last couple weeks.
Then when it is done and strained, I have oyster and clam juice from the steamings to add to the broth. Right now the pot is so fun it would not fit.
I baked the vermillion snapper with just some garlic lemon olive oil brushed over the fish.
It had a great taste, better than the flathead porgy. There was not that one spice I did not like in the porgy, perhaps the rosemary.
I scaled the snapper in the yard over the lawn this time, and that seemed to reduce the mess of it. I used a good bit of salt to get the glass table cleared of scales.
I cut the heads off. It fit better in the pan, and I used the heads for making fish broth.
CHICKEN \
Chicken pieces. I cut them from a whole chicken: wings, back and whatever ended up not being a piece for the paella.
coated with spray olive oil and some Kicken Chicken spice.
spread on the wire rack above the drip pan.
375
10 minutes
turn and cook 1 more minute.
The chicken was just barely done, but had a fine flavor.
Elizabeth put it in again 400 for about 10 minutes.
The Ultimate Paella Recipe | Tyler Florence | Food Network
We precooked everything and then combined it and warmed it in the paella pan with the spices.
We steamed and mariated the chicken.
We had already cooked the clams.
It had a good taste.
Part of the rice was the heatts of palm and part a brown rice. Not the best pick, but it was fine and lower in carbs that Spanish rice.
We did at first have too much tomato, and we used sauce rather than crushed. Next time more like 8 oz or half a can would be plenty.
We used too little saffron. It had the taste, but I like more of it.
Leaving out tomato might be a way to boost the saffron taste.
I'd also like more garlic, but Elizabeth perhaps was fine with this amount.
I had a fifteen bean mix and put it on the bean setting in the Instapot. It overcooked and was mash. I still liked it, but I decided to put it in the blender and make a thick, smooth soup. That was good too. Then I added in cooked chana dal to give me something in the soup that was not smooth. That was good too.
However, I'll use the slow cooker for beans next time.
aUGUST 9. 2022
chana dal
two cups of beans
four cups of water (plenty)
garlic powder
Used the bean/chili setting, perhaps a bit too long
I let the steam release for a bit and then manually finished the job
Good, however, perhaps a bit over cooked.
Some recipes called for just 10 minutes.
Sure beats a day using the slow cooker.
