This is essentially Paella Valenciana, but I know true Valencians will say it's not correct in various ways, so I don't want to call it a Paella Valenciana. It has some mild chorizo added, which I'm fairly sure is not traditional. Of course, I am using various ingredients available to me here in suburban New Jersey grocery stores, so the vegetables aren't quite the same as what I would obtain in Valencia. So, my apologies for even mentioning that it is close to Paella Valenciana, although it certainly is derived from recipes I found on the internet for Paella Valenciana and doesn't deviate too far from them.
Thursday, September 27, 2007
Paella With Chicken, Chorizo, Vegetables
This is essentially Paella Valenciana, but I know true Valencians will say it's not correct in various ways, so I don't want to call it a Paella Valenciana. It has some mild chorizo added, which I'm fairly sure is not traditional. Of course, I am using various ingredients available to me here in suburban New Jersey grocery stores, so the vegetables aren't quite the same as what I would obtain in Valencia. So, my apologies for even mentioning that it is close to Paella Valenciana, although it certainly is derived from recipes I found on the internet for Paella Valenciana and doesn't deviate too far from them.
Labels:
Cooking
Location:
New Vernon, NJ 07960, USA
Wednesday, September 12, 2007
Sunday, September 9, 2007
Sourdough Rise Time Modelling and Recipe Calculators
I've posted a spreadsheet that summarizes what I do these days to analyze rise times and to dissect recipes or design my own variations. Below is some discussion and also some instructions for the spreadsheet. Use it as is, and modify it as you like. It may contain errors, bugs, and it is not carefully designed to work on all computers and operating systems. It uses "macros", which you have to enable, and it probably will only work with relatively recent versions of Excel that would be available in Microsoft Office 2003 or later. I notice that I can use the spreadsheet on a Macbook with Microsoft Office 2004 for Mac installed on it.
I've built some models of fermentation rates and rise times over the last few years. There is no science here, just trial and error in an attempt to engineer an admittedly crude but hopefully useful model based partly on observations and partly on what little I can gather from some scientific papers and a few baking books. You can beat me up if you want with general treatises on all the ways this doesn't make sense or can't possibly work or is theoretically completely incorrect. I already am well aware I'm skating on thin ice (or possibly am in a coma under the ice already) in any sort of rigorous intellectual or scientific sense. However, if you want to make some specific constructive suggestions or point out neat ways to get a good handle on this or that factor or places where you think the model gives wrong answers and what should be the right answer, that would be interesting.
I've built some models of fermentation rates and rise times over the last few years. There is no science here, just trial and error in an attempt to engineer an admittedly crude but hopefully useful model based partly on observations and partly on what little I can gather from some scientific papers and a few baking books. You can beat me up if you want with general treatises on all the ways this doesn't make sense or can't possibly work or is theoretically completely incorrect. I already am well aware I'm skating on thin ice (or possibly am in a coma under the ice already) in any sort of rigorous intellectual or scientific sense. However, if you want to make some specific constructive suggestions or point out neat ways to get a good handle on this or that factor or places where you think the model gives wrong answers and what should be the right answer, that would be interesting.
Saturday, September 8, 2007
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