> > > > think...just can't get fresh clams/mussels here, or I haven't
> > found
> > > > em yet.
> > >
> > > bleagh
> >
> > LOL
> > Um, Barb... don't care for clams? Or is it the mussels?
>
> yes -- there are a FEW clam chowders that I enjoy; otherwise
> mussels taste to me like old sea water; Oysters frequently do the same.

Yeah, if oysters aren't really fresh you can seriously taste it. Same for
any seafood actually.
I like mussels tho... there was a lake near Perth which ppl had been going
to for ...well, forever, for freshwater mussels. We'd go in and fish em out,
then toss em on the bbq. Can't get fresher than that :)
And then there's a soup my parents had in Europe that took my mom near 2
decades to replicate  Mussels, leeks, cream and other things... supremely
tasty.

>
> Sure, LOTS of mileages vary -- and fans would accuse my off-puttedness to
> bad preparation (I've attempted 'em from the best, especially when Russ
> was not shellfish intolerant) but my palate is fairly particular on that
> point -- yech.

To each his own, and it simply leaves more for the rest of us :)

> You go right ahead, however. Eat up my portion.

Excellent!

>
> > Or the idea of  paella in its entirety? :)
>
> make it with chicken and you've got a deal....

done! :)
Or change the fish would be ok too I assume?
Bouillabaise is another dish I'd like to learn how to cook.

> > > tumeric is cheaper....
> >
> > and I never thought of it...
>
> ah well!
> (of course, the flavor is not the same... but I'm not so familiar with
> saffron for it to be a taste I'd miss)

Well, neither am I to be honest. I just like the color/aroma and the idea of
being authentic :)

> > eat? Man, I don't know... bright colors are usually shouting
> > "POISON! CAN'T  EAT ME!"
>
> There is a (likely apocryphal) tale about a British spy who inveigled
> himself into Washington's camp as a cook. He set out to poison the great
> general by feeding him a salad laced with the red fruit of a plant of the
> nightshade family.
> Washington, none the worse for this epicurean adventure, sent his
> compliments to the chef, and tomatoes have been a hit in salads ever
> since....
>
>
> [like I said, a story of dubious truth -- but fun to tell]

LOL -- never heard that :)
probably not true, but as you say -- a good story

> > heh :) Have been in a cooking mood lately
>
> shall I give you my ratatouille recipe? Or did I post that already?

post! :)

> > > 3-4 hours IS reduction) -- but occasionally. And it really does
> > intensify
> > > the flavor....
> >
> > which for pears is not a bad thing... they're not the boldest of
> > fruits.
>
> a virtue

imagine... I didn't like pears when I was young 
the texture put me off...

> > lol
> > I don't tell me mom how lazy *I* can be...
>
> yeah, but you're her DAUGHTER

hmm, that's right... and perhaps I can use you as a diversionary tactic...




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