"looks wonderful. you are making this Wisconsin kid lonely for home. August in Sconnie, tell me there is something better and i'll show you a liar. keep on....."
"I think getting a whole chicken or two once a week is a great way to go. Break it down or roast it whole but after the meat is gone save the bones to make stock. Any recipe that calls for water can be switched out for home made stock, water brings…"
"about an hour start to finish...making the shellfish stock and the salmora is worth an extra 3 hours if you have he time. make a big batch and freeze and your ready for paella action anytime"
"the paella recipe from Jose Andres in his book "Made in Spain" was my road map but we threw in the asparagus and squash...added more pork product than originally called for as well, that never hurts. Cooked it from start to finish on the…"