What Are You Doing Right Now? (259 Viewers)

[swag]

Just popped a bottle of Pinot. Playing a little FM. Watching Freaks and Geeks.

I love pinot. And I noted IFC is on some F&G marathon.

The wife's made a cataplana for dinner, which is pretty freaking awesome. :lick:

 

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[Mark]

my tummy hurts...at least it's not my butt-hole.

 

[Enron]

I love pinot. And I noted IFC is on some F&G marathon.

The wife's made a cataplana for dinner, which is pretty freaking awesome. :lick:

Looks like Paella soup.

Yeah, apparently they are showing all 18 episodes.

 

[Bjerknes]

Not a big fan of Paella myself.

 

[Enron]

I love it.

 

[Snoop]

I love pinot. And I noted IFC is on some F&G marathon.

The wife's made a cataplana for dinner, which is pretty freaking awesome. :lick:

I thought that was the plate Aaron threw out in there, wtf is that? :sick:

 

[Enron]

I thought that was the plate Aaron threw out in there, wtf is that? :sick:

Looks like shrimp/prawns, clams/muscles, rice, tomatoes, water, salt and some other stuff.

 

[Snoop]

Other stuff like human organs?

There is no way I taste that thing!!

 

[swag]

I thought that was the plate Aaron threw out in there, wtf is that? :sick:

Looks like shrimp/prawns, clams/muscles, rice, tomatoes, water, salt and some other stuff.

It's a cataplana:
http://en.wikipedia.org/wiki/Cataplana
http://www.nytimes.com/1984/02/12/travel/fare-of-the-country-portugal-s-savory-cataplana.html

Much like the word Tagine in Morocco, Cataplana is the name for both the recipe and utensil in which you cook it. And what it is includes a seafood stew of clams, calamari, lobster tail, shrimp, and some cod in a slightly spiced tomato/seafood broth -- pretty much influenced by the Muslim Moors in the metalwork used to created the vessel.

No rice, like paella. It's a southern Portuguese thang. Think of it as a sort of Portuguese bouillabaisse (French/Marseilles) or cioppino (SF's take on coastal Italy). No pork in our version though, which is something people in the Algarve often do.

And eat your heart out, Snoop -- my wife is a serious badass cook. Your fault for hanging out in places where good seafood comes out of the freezer shaped in stick form.

 

[Enron]

It's a cataplana:
http://en.wikipedia.org/wiki/Cataplana

Much like the word Tagine in Morocco, Cataplana is the name for both the recipe and utensil in which you cook it. And what it is includes a seafood stew of clams, calamari, lobster tail, shrimp, and some cod in a slightly spiced tomato broth. No rice like paella. It's a southern Portuguese thang. Think of it as a sort of Portuguese bouillabaisse (French/Marseilles) or cioppino (SF's take on coastal Italy)

And eat your heart out, Snoop -- my wife is a serious badass cook. Your fault for hanging out in places where good seafood comes out of the freezer shaped in stick form.

Looks really good. Not too far from a seafood stew.

 

[swag]

It rocked. But then I love bouillabaisse or cioppino now and then...

 

[Bjerknes]

Plus a little cock in your man stew.

 

[Kasaki]

So this cataplana is like a stew? What type of food is this? I've never had anything outside of Italian, West African, and English foods

 

[Christina]

Sheeeeeeeeeeeeeeeiiiiiiiiiiiiiiiiiiik! About to study, you? When are you gonna help me root my phone? :depressed

Me first.

I love pinot. And I noted IFC is on some F&G marathon.

The wife's made a cataplana for dinner, which is pretty freaking awesome. :lick:

So this cataplana is like a stew? What type of food is this? I've never had anything outside of Italian, West African, and English foods

That looks a lot like something my nonna made yesterday. Clams (vongole) in tomato sauce with the shell pasta. My favourite! :lick:

 

[Kasaki]

That looks a lot like something my nonna made yesterday. Clams (vongole) in tomato sauce with the shell pasta. My favourite! :lick:

Vongole is really goood, I still can't get over the texture of clams And it looks like it but alot more soupy like, like a really light chowder , who ever suggested rice , that would seem great with it

 

[GordoDeCentral]

i m jealous gregoire looks simply amazing

 

[swag]

So this cataplana is like a stew? What type of food is this? I've never had anything outside of Italian, West African, and English foods

Yeah, it's a stew. The Italian brodetto is a close relative, as is the Livornese cacciucco.

I know coastal West Africa has a number of similar seafood stews -- from Benin (Dahomey) to Ghana to even Nigeria. So I'm surprised if you've never seen anything like it.

That looks a lot like something my nonna made yesterday. Clams (vongole) in tomato sauce with the shell pasta. My favourite! :lick:

Sounds great. Just without the pasta for dinner tonight.

 

[Christina]

Vongole is really goood, I still can't get over the texture of clams And it looks like it but alot more soupy like, like a really light chowder , who ever suggested rice , that would seem great with it

I love clams.

 

[Kasaki]

I used to never understand this part of the forums, but now I spend most my time here. funny. Since we are talking about food, anybody ever had avocados/guacomole? my mom occasionally buys avocados but i can't bring myself to try them. (picky eater)

@Swag - I dont like alot of West African food, and I've never had brodetto .

 

[swag]

I used to never understand this part of the forums, but now I spend most my time here. funny. Since we are talking about food, anybody ever had avocados/guacomole? my mom occasionally buys avocados but i can't bring myself to try them. (picky eater)

As a native of Chicago, I used to make fun of avocados as the sort of thing some fruity Californian would only eat. Now that I have been a long-time fruity Californian, I can say with authority that avocados rock. Guacamole is fantastic stuff when done right.

If you're going to get exposure, I'd say start with guacamole. Are there any decent Mexican food places near where you live?