I'm about to get started on my paella. I made about 2/3 cup of achiote
oil from my powdered annatto (yeah, I know they're the same thing) seeds
last night. As is my wont I made it up as I went along ‹ I suppose I
used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
mixed it together, nuked it to get it warm (no, I have no particular
reason for warming it) and let it sit for several hours before straining
through a paper coffee filter. Took several hours for that; I had to
change the filter a couple times and reposition it to find an
"unclogged" spot.

Stay tuned. :-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010

Christine Dabney wrote:

>On Sun, 14 Feb 2010 11:47:33 -0600, Melba's Jammin'
> wrote:
>
>>I'm about to get started on my paella.
>>Stay tuned. :-0)
>
>Okay, I am really missing something here. None of the recipes I have
>for paella call for annatto .. But they do call for saffron.
>
>Is there some reason you are using annatto?
>
Barb's a cheap date! LOL

In article >,
Christine Dabney > wrote:

> On Sun, 14 Feb 2010 11:47:33 -0600, Melba's Jammin'
> > wrote:
>
> >I'm about to get started on my paella.
> >Stay tuned. :-0)
>
> Okay, I am really missing something here. None of the recipes I have
> for paella call for annatto .. But they do call for saffron.
>
> Is there some reason you are using annatto?
>
> Christine

Yeah!! I'm not making paella! LOL!!

Joke's on me! I was reading arroz con pollo and my brain kept hearing
paella. Go figure.


I'm just looking at the pics of mi arroz con pollo; es muy delicioso.
What's funny to me is that I kept referring to paella and no one either
noticed or called it to my attention. (my ping of AEM &/or Piedmont).
Jeez.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010

In article >,
brooklyn1 > wrote:

> Christine Dabney wrote:
>
> >On Sun, 14 Feb 2010 11:47:33 -0600, Melba's Jammin'
> > wrote:
> >
> >>I'm about to get started on my paella.
> >>Stay tuned. :-0)
> >
> >Okay, I am really missing something here. None of the recipes I have
> >for paella call for annatto .. But they do call for saffron.
> >
> >Is there some reason you are using annatto?
> >
> Barb's a cheap date! LOL

Honey, they don't call me Two-Beer Barb for nothing! LOL! AND, if I
WERE making paella, I yust want you to know that I have an abundant
stash of azafran de espana. So there! Pffthhggbbttt!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010

On Sun, 14 Feb 2010 11:47:33 -0600, Melba's Jammin' wrote:

> I'm about to get started on my paella. I made about 2/3 cup of achiote
> oil from my powdered annatto (yeah, I know they're the same thing) seeds
> last night. As is my wont I made it up as I went along ‹ I suppose I
> used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
> mixed it together, nuked it to get it warm (no, I have no particular
> reason for warming it) and let it sit for several hours before straining
> through a paper coffee filter. Took several hours for that; I had to
> change the filter a couple times and reposition it to find an
> "unclogged" spot.

Use whole annatto seeds (the only thing I've ever used from Penzy's
- a gift), simmer on oil, then sieve through a wire mesh using your
pestle. A tomato mill might work as just as well - same principle -
remove the seeds from the pulp.

-sw

Sqwertz wrote:
>Melba's Jammin' wrote:
>
>> I'm about to get started on my paella. I made about 2/3 cup of achiote
>> oil from my powdered annatto (yeah, I know they're the same thing) seeds
>> last night. As is my wont I made it up as I went along ‹ I suppose I
>> used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
>> mixed it together, nuked it to get it warm (no, I have no particular
>> reason for warming it) and let it sit for several hours before straining
>> through a paper coffee filter. Took several hours for that; I had to
>> change the filter a couple times and reposition it to find an
>> "unclogged" spot.
>
>Use whole annatto seeds.

Paella contains no annatto... for paella saffron is manditory...
otherwise it's NOT paella. With annatto it's called arroz con pollo.

brooklyn1 wrote:
> Sqwertz wrote:
>> Melba's Jammin' wrote:
>>
>>> I'm about to get started on my paella. I made about 2/3 cup of achiote
>>> oil from my powdered annatto (yeah, I know they're the same thing) seeds
>>> last night. As is my wont I made it up as I went along ‹ I suppose I
>>> used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
>>> mixed it together, nuked it to get it warm (no, I have no particular
>>> reason for warming it) and let it sit for several hours before straining
>>> through a paper coffee filter. Took several hours for that; I had to
>>> change the filter a couple times and reposition it to find an
>>> "unclogged" spot.
>> Use whole annatto seeds.
>
> Paella contains no annatto... for paella saffron is manditory...
> otherwise it's NOT paella. With annatto it's called arroz con pollo.


I think Saffron is over-rated. Doesn't add much taste to a dish and
other than color, most people wouldn't know if it were there or not.


George L

On Tue, 16 Feb 2010 08:23:32 -0600, George Leppla
> wrote:

>brooklyn1 wrote:
>> Sqwertz wrote:
>>> Melba's Jammin' wrote:
>>>
>>>> I'm about to get started on my paella. I made about 2/3 cup of achiote
>>>> oil from my powdered annatto (yeah, I know they're the same thing) seeds
>>>> last night. As is my wont I made it up as I went along ‹ I suppose I
>>>> used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
>>>> mixed it together, nuked it to get it warm (no, I have no particular
>>>> reason for warming it) and let it sit for several hours before straining
>>>> through a paper coffee filter. Took several hours for that; I had to
>>>> change the filter a couple times and reposition it to find an
>>>> "unclogged" spot.
>>> Use whole annatto seeds.
>>
>> Paella contains no annatto... for paella saffron is manditory...
>> otherwise it's NOT paella. With annatto it's called arroz con pollo.
>
>
>I think Saffron is over-rated. Doesn't add much taste to a dish and
>other than color, most people wouldn't know if it were there or not.
>
>
>George L TIAD

In article >,
brooklyn1 > wrote:
> Paella contains no annatto... for paella saffron is manditory...
> otherwise it's NOT paella. With annatto it's called arroz con pollo.

Yeah. I know. I posted about my brain fart a couple days ago. Pay
attention.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

On Tue, 16 Feb 2010 08:23:32 -0600, George Leppla wrote:

> I think Saffron is over-rated. Doesn't add much taste to a dish and
> other than color, most people wouldn't know if it were there or not.

I can taste saffron, but it's not a pleasant taste to me. Taste
like melting rubber. I hate it more than cilantro haters hate
cilantro.

But it does a wonderful job of coloring my jeans yellow (Note: Don't
bruise saffron with fingers then wipe fingers on clothes)

-sw

On 2/14/2010 5:32 PM, Melba's Jammin' wrote:
> In >,
> Christine > wrote:
>
>> On Sun, 14 Feb 2010 11:47:33 -0600, Melba's Jammin'
>> > wrote:
>>
>>> I'm about to get started on my paella.
>>> Stay tuned. :-0)
>>
>> Okay, I am really missing something here. None of the recipes I have
>> for paella call for annatto .. But they do call for saffron.
>>
>> Is there some reason you are using annatto?
>>
>> Christine
>
> Yeah!! I'm not making paella! LOL!!
>
> Joke's on me! I was reading arroz con pollo and my brain kept hearing
> paella. Go figure.
>
>
> I'm just looking at the pics of mi arroz con pollo; es muy delicioso.
> What's funny to me is that I kept referring to paella and no one either
> noticed or called it to my attention. (my ping of AEM&/or Piedmont).
> Jeez.
>
I understood your special language! The main effect is adding yellow,
and Puerto Ricans just used what was on hand.

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

George wrote:

> I think Saffron is over-rated. Doesn't add much taste to a dish and other
> than color, most people wouldn't know if it were there or not.

I'll have to disagree with you on the strength of saffron's taste. For me,
saffron is one of those flavors which can easily overwhelm a dish; it
doesn't take much at all for that to happen.

Bob