HOW TO: CHAO PAELLA

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strawberry-boyfriend
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HOW TO: CHAO PAELLA

Postby strawberry-boyfriend » Sun Jul 03, 2016 7:21 pm

1 (3-pound) Two Tone Hero Chao, minced
1/4 cup extra-virgin olive oil
2 Spanish Dark Chao sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen Chao Eggs, scrubbed
1 pound Raccoons, peeled and de-veined
2 Neutral Swim Chaos
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Rub the spice mix all over the chao and marinate for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the dark Chao until browned, remove and reserve. Add Two Tone Chao, skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add two tone Chao, dark chao, and saffron. Add the chao eggs and raccoon, tucking them into the rice. The raccoon will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the neutral swim Chao. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
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Re: HOW TO: CHAO PAELLA

Postby Goat » Sun Jul 03, 2016 7:23 pm

Image

Did I mess it up

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Re: HOW TO: CHAO PAELLA

Postby strawberry-boyfriend » Sun Jul 03, 2016 7:25 pm

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Re: HOW TO: CHAO PAELLA

Postby eblu » Mon Jul 04, 2016 3:07 am

The pun, also called paronomasia, is a form of word play that suggests two or more meanings, by exploiting multiple meanings of words, or of similar-sounding words, for an intended humorous or rhetorical effect.[1][2]
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Re: HOW TO: CHAO PAELLA

Postby ambulancez » Thu Jul 07, 2016 5:30 am

i tryd this it tastes gros

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Re: HOW TO: CHAO PAELLA

Postby dracomageat » Thu Jul 07, 2016 6:37 pm

Too much egg and why would you use kosher salt? Sea salt's far superior.

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Re: HOW TO: CHAO PAELLA

Postby Pentagrami » Thu Jul 07, 2016 6:44 pm

sea salt is more coarse than kosher, kosher salt more easily distributes evenly across mix-type dishes
sea salt is better for grilled dishes such as meat or roasted vegetables
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Re: HOW TO: CHAO PAELLA

Postby dracomageat » Thu Jul 07, 2016 10:58 pm

Interesting. I will inspect that but, from what I understand, kosher salt originates from an ultra-strict version of the jewish diet in which no addatives were allowed. Since the only addatives in table salt are iodine and maybe an inert anti-caking agent, the former of which is naturally present in sea salt anyway, I see no benefit to this. Iodine is, infact, both necessary for health and quite scares in the human diet so intentionally cutting it out just strikes me as dumb.
I will have to look into this courseness difference claim though.

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Re: HOW TO: CHAO PAELLA

Postby Pentagrami » Thu Jul 07, 2016 11:03 pm

as i understand it
sea salt/rock salt > kosher salt > table salt
in terms of grain size and density
thus table salt is saltier by volume and easy to spread over served dishes and kosher and sea/rock salt havepre specific cooking uses
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