Quote:
Originally Posted by Superman
Okay so...I've been going down the rabbit hole of looking at pictures in this thread. I want to eat at Shaun's. I have some questions. First, how much do you weigh, Shaun? Just kidding. You eat very healthy. You "care" about food in the right way.
How can I get quality, authentic saffron? Within reason I don't care about the cost, but there is a worry about authenticity. I want to try cooking with this.
I'l start posting some pics. Actually, it is my lady who insists on doing the cooking and creates amazing stuff every single day. I intend to start posting pics.
We use only whole, fresh, quality ingredients. There is a HUGE difference. Looking forward to my garden. Pork especially. Real pork from happy pigs is completely different from the stuff in the grocery store. Shaun likes ribeyes and, of course, this is also my favorite. But you know what? I'd rather have a really good pork chop. Seriously.
That is all.
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Jim, if you happen to find yourself on the East Coast, I would love to have you over for dinner. We have the same philosophy on ingredients, the most processed thing I buy is Bonne Maman cherry preserves. Everything is fresh and find myself food shopping 3 to 5 days every week. Most things I post here I get a revelation while shopping and soon I'm snapping pics. Life is way too short to eat normal food.
There is a wonderful cheese, charcuterie and specialty food shop close to me (the French bread fresh out of the oven is simply) and I get Persian (Iranian) saffron there. Expensive but worth it. Grind the saffron a bit before blooming.
I understand your affinity for pork chops. I wish I could be transported back to the 70s some times when my mom made heavily salted and more so peppered pork roasts with an amazing crispy fat shell, it was savory candy with some applesauce.