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Old 06-18-2009, 07:52 PM   #11
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According to this site, there's a dish from the Philippines or Thailand called Playa: CLICK ME

Apparently it's a sort of sweet bread:


Piaya is Bacolod City's famous delicacy.

Ingredients:


250 grams flour
1/4 cup butter
1/4 cup water
250 grams muscovado sugar (I have no idea what that is)
seasame seeds


Procedure:


Mix flour, butter and water. Form into a dough. Divide into 20 grams, roll the dough until flat. Put 10 grams of muscovado sugar in the middle and seal. Form into a ball, place sesame seeds on top and press again with rolling pin until it becomes very flat. Cook in non-stick flat pan in a very low heat until it becomes light brown. The sugar might ooze out from the dough!
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Old 06-18-2009, 08:22 PM   #12
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Thanks everyone, When Bobby flay did the throw down, It looked like it was some form of Jambalaya, It's a spanish rice dish, with seafood in it.

And Scotch, It's not bread but thanks for the help though!
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Old 06-18-2009, 08:26 PM   #13
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Yep that is paella.
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Old 06-18-2009, 08:39 PM   #14
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Asking for a recipe for paella is sort of like asking for recipe for spaghetti sauce or meatloaf -- there are at least 3 times as many variations as there are cooks!

Try this page for starters:

The easiest paella recipes
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Old 06-18-2009, 08:55 PM   #15
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I like the recipe that Laurie posted - the only change I would make is that usually there is a bit of saffron - not enough to be bitter, just add color.
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Old 06-18-2009, 09:03 PM   #16
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Thank you very much Everyone, I really appreciate your help.
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Old 06-18-2009, 09:57 PM   #17
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Quote:
Originally Posted by MexicoKaren View Post
I like the recipe that Laurie posted - the only change I would make is that usually there is a bit of saffron - not enough to be bitter, just add color.

Hi Karen - If you are only adding enough saffron to change the dish color to a pretty yellow, wouldn't it be a lot cheaper to just add a bit of yellow food coloring?

To be honest, I'm a noob when it comes to using saffron. I haven't been poor for years, but I'm frugal enough not to purchase an expensive ingredient that all it does is make the dish look prettier.

Your thoughts?

Bob
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Old 06-18-2009, 10:57 PM   #18
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Quote:
Originally Posted by CasperImproved View Post
Hi Karen - If you are only adding enough saffron to change the dish color to a pretty yellow, wouldn't it be a lot cheaper to just add a bit of yellow food coloring?

To be honest, I'm a noob when it comes to using saffron. I haven't been poor for years, but I'm frugal enough not to purchase an expensive ingredient that all it does is make the dish look prettier.

Your thoughts?

Bob
Hi Bob, I see we have another Michigander here.

Nic e to meet you!
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Old 06-18-2009, 11:42 PM   #19
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Derek, saffron is not just added for the color - it is the predominant flavor in a Paella. Paella is a rice dish flavored with saffron, and some meat/seafood pieces added. Depending upon the region of Spain which you visit, this can include chorizo, chicken, rabbit, fish, or shellfish in many varieties.

The best instruction/information/recipe/explanation of Paella I've found is from Cook's Illustrated. They published it in their magazine a few years ago, so I assume you can find it on their site. Try Goolling it.

Here's a photo of my Paella. It's based on the CI recipe, with adaptations for my own taste.
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Old 06-18-2009, 11:45 PM   #20
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Quote:
Originally Posted by Silversage View Post
Derek, saffron is not just added for the color - it is the predominant flavor in a Paella. Paella is a rice dish flavored with saffron, and some meat/seafood pieces added. Depending upon the region of Spain which you visit, this can include chorizo, chicken, rabbit, fish, or shellfish in many varieties.

The best instruction/information/recipe/explanation of Paella I've found is from Cook's Illustrated. They published it in their magazine a few years ago, so I assume you can find it on their site. Try Goolling it.

Here's a photo of my Paella. It's based on the CI recipe, with adaptations for my own taste.
Thanks for the photo SilverSage, But I'm not the one who was asking about Saffron, However I do appropriate the tip about the spice though.
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