That veg is cooked to perfection
Did you use the full bottle of black?
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Believe it or not, only one (1) tablespoon of black was used.
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you only need a tiny bit
Squid ink?
That looks vile
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Were you cleaning the gutters?
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More like drilling for oil
I’m holding my like in reserve for the after picture.
That looks like an after picture.
The morning after 8 pints of Guinness.
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Yes. I was expecting the whest Limerick roasters to go into full on apoplectic shock over this one, and as always they never disappoint. Turned out sensational, as good as anything I’ve tasted in Spain. There are some excellent risotto and pasta dishes made with squid ink.
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I’ve used it in risotto before, didn’t notice much in the way of flavour, I only got a tiny bit,
theres a restaurant in limerick uses it in their calamari and it’s lovely.
That paella looked great, is it a special set up for paella you have there?
The flavor is subtle, it’s briny rather than fishy and perfectly complements seafood.
The problem with making paella is anything larger than the smallest pan won’t fit on a stove so you can’t get even cooking. They make these yokes in various sizes, this one handles an 18 inch pan.
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what core temperature can you achieve with that?
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what do you use to dip the food into chlorine before you cook it?
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All you need is to keep the liquid simmering so between 95 and 100C. To form a perfect socarrat, which is the goal of any paella project, you need evenly spread consistent heat and absolutely no stirring of the rice allowed.
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Please fuck off to the remedial cooking thread.
that looks like something @myboyblue would fire up after murdering someone and ateing the body
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Time to change the avatar Spidey