#514: Socarrat

07 Aug

Socarrat: the crust that forms on the bottom of the pan when cooking paella.

Also: a restaurant in NYC that specializes in paella.

It was a work dinner, so I can’t comment on price or menu or anything since we had pre-chosen tapas and paella for the table.  What I can comment on is the feeling of resignation when they brought out spoons for dessert and I knew that must mean they were going to serve flan.

I do not like flan.

They served flan.

Fortunately, I can also comment on the feeling of relief when they brought out flan–and churros and lemon bars.

If there’s not already a word in the English language for this feeling, there really should be.

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Posted by on August 7, 2013 in Food/Drink


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