Random Food Questions Thread - Page 406

I wouldn't worry about it. If you are trying to make a stock, 2 inch pieces will be adequate. A sauce or a jus, you can just use some diced shoulder meat, loin scraps, etc, brown them and then deglaze with some stock or water.

Thanks, guys... I know that the shape of the crystal is what gets you the special mouthfeel, and yeah I'm aware just to finish with it. I guess that's why I asked - wasn't sure if there are special ways to grind to break it into the right shape or whatever.

I got my Edge Pro in the mail today!

there's a really great producer here in southern california, it's called la espanola, or dona juanas (one's the corporate/store name, the other is the name for the line of fermented sausages). great products. and they've been around since before spanish was cool -- like 30 years and counting.

tienda.com is my go-to for most Spanish foods that I can't find in the usual markets, including the bone-in jamon Serrano that's still on my counter, but I don't know if they'd meet your artisanal requirements.

Thanks, I will check them out. I've tried the Palacios which I thought was okay, but that store no longer carries it. Chorizo is not commonly found around here, and while I dislike the idea of getting my sausage through the mail, I have started making paella quite often, so I am in the need of a good source.

why would you use dried chorizo for paella?

Their peregrino chorizo is delicious.

i think by dried he means "fermented". the terms are used interchangeably. and, of course, there is a world of difference between Spanish chorizo (mostly dried sausages) and mexican chorizo (more like a fresh country sausage). here's a link to la espanola's dried sausages. until a couple of years ago, when importation from spain was allowed, they supplied almost all of the chorizo for spanish table and la tienda.

I love chorizo. I have been on a bit of a kick.

in before neo.

It saddens me that I can't find good stuff locally. I'd like to eat things that are made around here, and I do try my best to be a good little locavore, but most of the local sausage/charcuterie type stuff around here really blows the big one. There is one guy making some excellent bacon, but that is pretty much it. California is probably better for this sort of stuff.

epicerie boulud

it was one of those strictly accidental things. they moved to california from spain and the wife had nothing to do so she started experimenting with making sausages. then she started importing spanish products (mainly canned fish stuff, conservas -- really excellent). then she pushed the spanish sausage stuff until it got really, really good. it was still basically a subsistence business for years. they still have this tiny little storefront (with a huge meat operation behind it) and she comes in every saturday to make paella that they sell. for any socal folks, it's a must-visit.

Thanks for the chorizo info. Still not sure I understand what fermented vs. cured means, but I also googled around and learned that "authentic" paella uses the cured kind, and not the fresh kind like I've often used in the past. Who knew?

Now that I'm noting the details, even tienda sells a "semi-cured" "cooking" chorizo (scare quotes for their terms) that appears to be different than the hard salami-like stuff.

Color me confused. I guess my paellas using Mexican-style sausage aren't authentic. With that said, they're still pretty yummy. Though I do struggle a bit with getting the rice nailed.

Thanks to all for the EdgePro advice. A great device, I got mine yesterday, and sharpened three knives. Amazing how long it took to work up a burr though, particularly on my Wusthofs. I guess they were really in bad shape.

Now, a real question:

Can someone settle the record on ceramic vs. steel hones? All kinds of conflicting and nonsensical info on the internet. What are the salient differences? Which should I be using for my knives?