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paella rice - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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paella rice

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  • paella rice

    ok, this is also just a test post to check out the new forum (maybe i'll get first post!).

    last night i made paella and used, for the first time, rice from valencia. what a difference. i still don't have the technique down but i'm getting real close and will post a recipe with some pictures in the near future. in the past my rice has been too wet and gummy. i think i'll have this problem beat the next time.

    in summary, however, try this:

    use a regular paella recipe for ingrediants, food prep etc. (i'll post mine soon). however, modify it as follows:

    use real spanish rice.

    2.1 to 1 ratio of liquid to rice.

    after the step where you add the rice (usually to your fried onion and chorizo and olive oil) you stir the rice to coat it with the olive oil then add broth that you have already brought to a rolling boil.

    stir once and then DO NOT THEREAFTER STIR THE RICE. i repeat. DO NOT STIR THE RICE. move the pan around on the burner to vary the flame location. if the pan is big enough, have it over two burners.

    cook the rice uncovered on the cooktop in the widest possible pan until the rice absorbs ALL the liquid. you want a thin layer of rice.

    then press the fish and whatever into the top (but not all the way in) and 10 minutes in the oven uncovered to fry the rice in the olive oil (which your recipe will have undoubtedly have had you enter when you were frying onions and chorizo).

    my paella from last night was almost perfect but i put it in the oven a little before all the liquid had been absorbed by the rice on the cooktop. next time, ALL the liquid ...
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com
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