Recent content by Rich G

Nailed it, Richard!!! This is the pic for me! Brave of you to crank out 10 lbs on the first go. :) R

That would totally work! I've done this base with some sautéed mushrooms (usually cremini, with some garlic), and fresh thyme from the garden. Makes an amazing vegetarian pizza!

Yeah, I'd thin that out a bit for pasta, but thicker works better to spread out for pizza. Nice change from the usual red sauce! R

@Michael Richards Thanks for the dirty coffee details, may try that one! Beans look good! I haven't been roasting lately.....working too much! :) I'm here most days still, just not posting much as I'm not really doing anything new. Here's a white sauce I've been using for a pizza base...

@Michael Richards looks great!! What's your ratio on the espresso to milk? Sounds like a nice option on a hotter day! R

Bruce and Scott, names from the past! Good to see you guys check in! Seems like yesterday I was getting advice from Jim, Kevin, John, and a host of others before I even had a WSM! Still the coolest place on the Internet, Chris! R

@Peter Gallagher I love everything about this post! Brilliant looking pastrami, a delicious sandwich on homemade bread, and a lovely place to make it all happen! Looks absolutely fantastic! R

Great looking links, Peter! Got some awesome color on those! I still have a few packs of my homemade sausages in the freezer, so sausage day to replenish is probably a month off! Thanks for sharing! R

Great notes to add to the Paella compendium, Dan! A successful first run, with ideas to make it even better for you the next time! I think that was a good call on the removing the breasts so they didn't over cook. Adding in some beans and veggies next time will add some additional complexity...

Looks fantastic, Dan! What did you think? Ideas for how to tweak it? Changes to the process as written? Nice work! R

This one is not Bomba, but is another, medium grain, rice from Spain. It's definitely going to make you a paella, but from what I read, it will absorb a bit less water. Use any recipe you want, but start with your liquid to rice ratio at 2.5:1, and see how you get along. If it is drying too...

You can sub arborio if you absolutely can't source Bomba. However, they are quite different in regards to the amount of starch they will give up in the cooking process. I've made this dish with arborio, and it's still very good, but it's not the same. I'm also not a fan of the culinary...

Dan, you can do a simple one with just rice, chicken, and some chorizo or linguica. The most challenging thing for me is finding the Bomba rice (it's not really paella without Bomba or Valenciana rice) at a price that didn't make me choke. I'm getting 1kg bags at a local Spanish market for...

Apparently, blue is a popular color! :)

I have, and very much like, an Ankarsrum mixer. Made in Sweden, has been marketed in the US (and maybe elsewhere) under the DLX brand, but more recently directly by Ankarsrum. The motor is in the base of the unit, and it turns the bowl. You can use the roller or the dough hook in combination...