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Comments

• [1] Erik Zenhausern from Harrison, NY April 09, 2007 - 01:40PM

  Mr. Bittman's comments seem so relevant to me. When he discussed the "crust" of Paella, I have to comment that both the Colombians and the Iraqis also like the bottom of the rice "crispy". My wife is Colombian and my oldest friend is Iraqi.

  My wife and I went to Italy on our honeymoon. We traveled for a week throughout Tuscany and had the absolute best meal of our trip in Luca. It was raining very hard and the only way to get out of the rain was to sit in a lovely little restaurant for aobut 3 hours, where we had a 7 course meal.

  That being said, after about 10 days my wife was tired of Italian food and begged me to take her to a Chinese restaurant. I must note however, that I never tired of the food!

  Great segment!!!

  
  
• [2] diane worthington from spokane, washington April 09, 2007 - 10:37PM

  i enjoyed mark bittman's interview, and i have several of his books, including 'the best recipes in the world.'

  i particularly liked the discussion of paella, as i have paella 'credentials.' i lived in spain for five years in the late '60s and early '70s, and studied the art of paella while there from ibiza to valencia to alicante to barcelona.

  i was last in spain in the summer of 2005, and ate several paellas while there. i have to say that sadly, i didn't have a really great paella anywhere i went. universally, the ingredients were skimpy, the rice was not brought to its ultimate point of readiness, the paellas were lacking the sabor and toothiness i remembered so fondly. i was so let-down and disappointed. it was like the death of a dear friend.

  so, through the years, i have evolved my own paella. eat a paella at my house and you have truly feasted. ask anyone.

  you can taste the saffron. sausage, shrimp, chicken, white fish, mussels--all are in abundant evidence. there are strips of red peppers on my paellas, and asparagus, and onions, and crunchy green peas. the rich smell and broth-infused rice--yes, with crust--fill the house and the senses with rich aromas and unabashed desire.

  yes, i can make a simple paella. i can make one with all fish, or with rabbit, or with any combination of ingredients. i can make a fantastic vegetarian paella.

  my paella is better than any spaniard's anywhere. things aren't what they used to be in spain. paella isn't either. times change; dishes evolve.

  diane worthington

  
  
• [3] Pearl from B-Burg April 10, 2007 - 11:38AM

  my mom makes great paella (maybe not as good as diane worthington!) and the best part is how happy she is when she's making it and how much fun we all have eating it.

  
  
• [4] Edward from NYC April 13, 2007 - 08:46PM

  Fantastic segment! I cannot wait to see the show.