Hello anons! Let's have a nice and cozy Sunday evening cook-along I'm not even going to try and say what this dish is based on out of fear, the people who came up with the original are very proud of it (and they should be) without further ado, let's list most of what we're working with
Step 1: fit the ingredients on your cutting board for a picture bonus: you will forget some of them
- chorizo (or any spicy sausage if possible) - red bell pepper - red pepper (the hot ones) - onion - garlic - carrot - rice - shrimps - turmeric, salt, pepper
Kayden Barnes
because the stuff is still cooking, let's pretend like we're still prepping
joking aside, for this thing it's actually handy to have the peppers, carrot, and chorizo already prepared because they should go in at about the same time
bell pepper piece size is up to you, you can also julienne it if you fancy and have the patience (last time I did and it worked out fine)
also >Patti I love you I'm still waiting hit me up
Anthony King
I'm just having a bolognese to use up everything left in my refrigerator with some hot sauce and maybe a little chilli. Wish I had some garlic bread to go along with it.
Brody Carter
what dish is this
Landon Baker
m8 at least u have hot sauce reserves to rely on I understand dem too-lazy-to-do-groceries feels
continooing the most standard and yet still easy to fuck up part in just about any dish in yuroop: sweatn' garlic and onions that you've hopefully diced better than I did because there's always that one bit that you missed but who gives
should take about 3 minutes to get them nice and soft
>this will be a slow bump until I'm done with the thing so we're not in any hurry
stick around and you will see :3
Liam Martin
monitoring.
just... please dont break out the ramen, user.
Anthony Miller
Opting for ramen route for the (You)s
James Watson
Step 3 (?) throw in the carrots (thin halves), red bell pepper and red (hot) pepper, mix 'em around add turmeric, and there's really no wrong amount, but for me it's usually difficult to put too much; either way, what I do is almost cover the thing like you might be able to see in pic related oh and the chorizo goes in too, if you have it
fry this for 5 minutes, tossing it around; the point is to break down dem veggies get them nice and soft and start melting those tasty fats in the sausage it's all about (((mixing)))
as disappointing as this is, it won't have ramen in it I'm afraid
Mason Foster
It's a europoor attempt at 'Murrican style Spanish Rice.
Kayden Diaz
>Murrican style Spanish Rice user I...
Step 4 is where the fun begins hopefully you also have some """broth""" but really salted water with spices is just as fine; just know how much salt you want in it, even though you will surely taste along the way and adjust I went the pleb route with some knorr cubes in water; you'll need about 500-700 ml depending on how much rice you put in, how much moisture, all kinds of shit; I had 200g of rice and used about 500ml you will _not_ use it all at once
so throw some tomato paste, a bit of that liquid stuff, mix it around and then you throw in the rice then add enough liquid to have everything nicely submerged like so and then you wait and monitor, adding a bit at a time this all happens on super low heat, just enough to hear it bubbling under the lid that you hopefully have for the pan
it doesn't look great now but the rice will absorb all dem juices in there and become super rich, so rich that it'll literally turn gold
Logan Williams
Paella with chorizo REEEEEEEEEEE
Thomas Watson
this is gonna be some shitty paella
Justin Watson
>chorizo No thanks.
Samuel Mitchell
Are the shit ton of carrots supposed to take the place of saffron?
Christian Collins
I-I did not for even one second say that this is pae*** s-so
kind of sort of but I added a bit more than I should've this time, that much I'll admit to
I feel bullied desu
Charles Peterson
you've invented something new: carrots and rice.
Hunter Cox
post the finished product damnit
Daniel Allen
nah I'm kinda bummed out now guess I'll wait til Patti comes back to post my shitty cook alongs in his threads, didn't expect Veeky Forums would get to a point where cook alongs upset people there's even another thread where a bro is prepping his meals and getting shit on for no reason god forbid some sipboi / fast food thread might be bumped off
Austin Walker
>didn't expect Veeky Forums would get to a point where cook alongs upset people Jesus... get a backbone you fucking newfag. No one was even picking on you, but... how the fuck do you think carrots are a replacement for saffron? Do you think they taste similar? lol
Sebastian Hernandez
listen breh, getting shit on is part of the fun. i wanna see what you made.
Oliver Rodriguez
thought this was gonna be a stuffed capsicum at first
Ian Wright
thats a lot of damn carrots
Owen Sullivan
...
Grayson Lee
>capsicum really
Gavin Stewart
presentation's a little dorky, but otherwise looks good. but srsly dude >carrots
Caleb Young
That actually looks pretty good. Except the carrots. Why so many damn carrots?
Ian Jenkins
I am also curious.
Is it just a personal preference? Like... Do you just like carrots a lot?
Connor Torres
there's not even any presentation tho and my phone's camera is shit; pictures during the day turn out better usually; whenever I want to go for a better presentation I plate it and then use an actual camera didn't want to have left-over unused carrot, a bit of overestimation, and last time it worked out well because it's not too crunchy and not too soft of a dish with it I never thought this would turn into The Mystery of the Carrot, I barely if ever use them
I guess this is now a carrot thread...? >post carrots full frontal
Evan Baker
oh bby ye gimme dem carrot stubs can't even shave with all deez carrots on me hot damn anons
Nathaniel Powell
Doesn't look half bad for a "paella". Would look a lot better if you used whole shrimps though.
Isaac Sanders
>I never thought this would turn into The Mystery of the Carrot It's just so damn much, most people use them more sparingly
Leo Barnes
The fuck? Veeky Forums cookalongs have always been shit flinging fests, and that's the best part of it.
Adrian Allen
indeed. had them last time, this time i didn't find the nice ones
but really for me it's the carrot, the best root vegetable
Justin Nguyen
then somehow I've usually been in nice and comfy ones but w/e we're posting carrots now
fun fact: did you know that carrots weren't even orange way back when?
Fucking hell, nobody attacked you in this thread. Just post your mess and be done with it.
Oliver Thompson
I don't tolerate carrot bullying
Gabriel Sanchez
When?
Adrian Nguyen
nigga I said way back but, allegedly, in the 1600s or so when the Dutch were kangz, they had a dude called william of orange (van oranje was/is a big deal family in NL) and word is that they got carrots to be orange for the guy dunno how related, if at all, that is to the flag but anyway, they managed to make 'em orange by mixing red-ish with yellow ones (I think the process is called hybridization, some monk dude came up with it long time ago, Mendel something but I don't remember my biology very well)
Hunter Lopez
I want user's full Carrots and Rice recipe.
Dominic Sullivan
No comment on OP's dish but here's what I've been making today, pork loin chili...dried arbol, new mexico, ancho chiles rehydrated in homemade chicken stock, pureed smooth then cooked along with other veg and browned pork loin, pinto beans cooked separate and added later, topped with green onion, cilantro and crema. Delicious
Blake Myers
pls accept this rare suspicious patti for your efforts :)
Hudson Fisher
Wats in the glass?
Kevin Rogers
...
Hudson King
>my shitty thread is still alive goddammit
Thank you kind sir
Good looking chilli user. The glass jar kinda kills it for me tho
You could figure it out from muh various posts Just make sure you use one very LARGE carrot, everything else is optional really And some chorizo for extra buttmad cu/ck/s. You don't even need to use it if you don't like it, just casually bring it up
Jaxson Hall
>Just make sure you use one very LARGE carrot Oh that's nothing, I once put de-seeded scotch bonnets in my beef bourguignon and people here lost their shit. Was a fun time.
Chase Brown
NOOOOOHOWCOULDYOUYOUPLEBSMFHREEEEEEEE
Easton Miller
Look mate. You dont' fucking make sushi with cooked fish and brown rice do you. This is somewhat the same.
Ayden Perez
It looks pretty good except for all the diabetes, OP. Sorry but I can't eat rice without dying so thanks a lot for reminding me of what I can never have again.
Chase Carter
>rice >diabetus wut? how does that work user?
so basically my carrot and rice dish should have less carrot and no rice I like where this is going desu
>not using superior brown rice in sushi Jiro would be disappoint
Gavin Moore
fuck your cook along and patti is a stupid bitch
Liam Campbell
Go back to Hot Topic you absolute child.
Jonathan Gray
rate my bastardized paella bros...
Joshua Sanchez
this was creepy more because it looks awfully similar and you have similar plates user don't scare me pls even the tissue under it seems to be like mine liking dat sausage in there tho
>needs more carrot n u no eat all this considered, looks to be a solid 7/10 bastard pælla user just get rid of the bread, replace it with some nice fat juicy orange carrot, and we gucci mayne
Ryan Young
ha ha! I'm actually 35, loser
Aiden Taylor
>get rid of the bread, replace it with some nice fat juicy orange carrot, and we gucci mayne
t. guiri
Jackson Bennett
Why do poorfags need to eat bread with absolutely fucking everything?
Angel Myers
I would postulate that the user to which you replieth was quicker having a go at thy state of mental adulthood rather than how ripened thine figure is
>guiri >name used in Spain applied to foreign tourists, particularly from countries in northern Europe or the Anglo-Saxon sphere learned something new doesn't apply tho not even by a 2000km south-east-bound shot I originally hail from a land merely 5 degrees worth of latitude up to the north user