Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by OCDshaver

Spanish chicken and rice.

Looks GREAT! How much do you figure that the Saffron used cost you?

Originally Posted by cudarunner

Looks GREAT! How much do you figure that the Saffron used cost you?

Id say it was $4 of saffron to make the dish.

Originally Posted by OCDshaver

Id say it was $4 of saffron to make the dish.

I know that in most parts here in the states it's pretty pricey! Several years ago some folks moved to our valley and somehow had managed to get the crocus plants that produce saffron to grow/well at least until we had a 'Real Winter/sub zero' then they died. The same thing happened to some folks who moved here from California and got Artichokes to grow/well again at least for a little while.

I was given a large amount by a friend of my then wife, the friend had picked it up in Spain and said it was very inexpensive there. I used it and enjoyed it. While the flavor is (at least to me) very subtle but it does add a yellow at the same time. When my ex decided that we were to no longer be married she also decided that since the saffron had come from 'her friend' that she'd keep it. The only problem was that she can hardly boil water and I'm sure it went to waste

Oh well!

Originally Posted by OCDshaver

Spanish chicken and rice.

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Ohhhh yeahhhhhh . That needs some Sangria to go with that.........and some Flamenco dancing and gypsy guitar and..........

Originally Posted by Nightblade

Ohhhh yeahhhhhh . That needs some Sangria to go with that.........and some Flamenco dancing and gypsy guitar and..........

Here is the recipe if you are interested. Arroz con pollo: Spanish Chicken with rice - David Lebovitz

I took some liberties and made some additions and subtractions to it. But this is mostly what I did. And of course I adjusted a few quantities to suit my taste as well. I used a whole chicken as the recipe stated. But if I were to do it again, I'd only use legs and thighs. That one adjustment might cover the cost of the saffron.

Originally Posted by cudarunner

I know that in most parts here in the states it's pretty pricey! Several years ago some folks moved to our valley and somehow had managed to get the crocus plants that produce saffron to grow/well at least until we had a 'Real Winter/sub zero' then they died. The same thing happened to some folks who moved here from California and got Artichokes to grow/well again at least for a little while.

I was given a large amount by a friend of my then wife, the friend had picked it up in Spain and said it was very inexpensive there. I used it and enjoyed it. While the flavor is (at least to me) very subtle but it does add a yellow at the same time. When my ex decided that we were to no longer be married she also decided that since the saffron had come from 'her friend' that she'd keep it. The only problem was that she can hardly boil water and I'm sure it went to waste

Oh well!

That really sucks when you KNOW it went to waste.

Originally Posted by OCDshaver

Here is the recipe if you are interested. Arroz con pollo: Spanish Chicken with rice - David Lebovitz

If you look at the bottom you can sign up for recipes and a newsletter. That recipe was just recently sent to me.

Originally Posted by OCDshaver

I took some liberties and made some additions and subtractions to it. But this is mostly what I did. And of course I adjusted a few quantities to suit my taste as well. I used a whole chicken as the recipe stated. But if I were to do it again, I'd only use legs and thighs. That one adjustment might cover the cost of the saffron.

I"m a big fan of the legs and thighs I just don't get the current 'craze' about boneless skinless chicken breast. The dark meat is so much more flavorful and moister. Well I'll confess to a love of the chicken wings.


Oh well I've always marched to a different drum.

Originally Posted by cudarunner

If you look at the bottom you can sign up for recipes and a newsletter. That recipe was just recently sent to me.



I"m a big fan of the legs and thighs I just don't get the current 'craze' about boneless skinless chicken breast. The dark meat is so much more flavorful and moister. Well I'll confess to a love of the chicken wings.


Oh well I've always marched to a different drum.

Boneless, skinless is neat and clean and low in fat and calories. It can be thrown into or onto anything and play nice. But that's because it has little flavor of its own. The problem with it in this recipe is that it can easily be overlooked and dry. Legs and thighs not only have more flavor but they reward extended cooking. In many cultures the main protein is often an afterthought, a vehicle to deliver flavors that are developed independent of that protein. I prefer not to do that. If I'm eating chicken, I want to taste chicken. To me, the best form of cooking is when things taste like themselves. That may sound obvious but it really isn't.

Originally Posted by OCDshaver

Boneless, skinless is neat and clean and low in fat and calories. It can be thrown into or onto anything and play nice.
If I'm eating chicken, I want to taste chicken. To me, the best form of cooking is when things taste like themselves. That may sound obvious but it really isn't.

My apologies for editing your post. However that's what I was getting at! Chicken breast are so easily overcooked and even if it isn't it's still 'flavorless' I like to taste some flavor whether its chicken, pork, turkey, beef or what ever meat I'm eating!

When it's -10........ The Beef Stew just talks to me..