Text 10259, 80 rader
Skriven 2007-01-09 08:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: rice cookers
====================
 -=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> It saves me a lot of time and aggravation.  I just dump in the rice
 DS> and the water (and oil and salt or saffron or whatever,) close the
 DS> lid, and hit the START button.  When the rice is done - and no matter
 DS> what kind of rice I put in, the cooker always knows it's done - the
 DS> cooker makes a "clunk" noise as the relay flips the switch over to
 DS> "KEEP WARM."  I don't have to watch it, I don't have to set the
 DS> burners or be careful not to burn it, or anything.  The cooker does
 DS> it all automatically.  And it's especially helpful when I'm cooking
 DS> specialty rices that I've picked up at the Asian markets that don't
 DS> have instructions printed in English, because I don't have to worry
 DS> about getting the liquid-to-rice ratio perfect.

 DS> So, to answer your question:  the rice cooker saves me time and
 DS> allows me to concentrate on other tasks while the rice is cooking.
 DS> And it frees up a burner on the stove, too.

To that I would add, the rice cooker holds rice a long time in the
warmer position and you can re-heat leftover rice easily by adding to a
new batch.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chef Mike's Wild Georgia Shrimp With Pumpkin Seed Sauce
Categories: Shrimp, Mexican
  Servings: 4

    1/2 C  finely chopped onion
      1    clove garlic, minced
      2 T  oil
      2 T  all-purpose flour
      8 oz diced tomatoes
      1    pickled jalapeno pepper,
           rinsed, seeded and finely
           chopped
  1 1/2 t  ground coriander seed
      1 t  salt
    1/2 t  instant chicken bouillon
           granules
    1/2 t  sugar
      1 lb fresh or frozen shrimp,
           peeled and deveined, thawed
    1/2 C  slated pumpkin seeds,
           toasted and coarsely
           chopped
      2 T  lime juice
           Hot cooked rice

(Pipian de Camaribes) Mexican

In large skillet, cook onion and garlic in oil till tender, but not
brown. Stir in flour. Add undrained tomatoes, jalapeno, coriander, salt,
bouillon granules, and sugar. Cook, stirring constantly, until thick and
bubbly. Stir in shrimp; cover and simmer 10 minutes or till shrimp is
pink, stirring frequently. Add pumpkin seeds and lime juice; stir.
Continue cooking until mixture is heated through. Serve over hot cooked
rice.

This is Executive Sous Producer Mike Stock's Recipe.

From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------





Cheers

Jim, in Yellowknife




... Forget it, Jake, it's Chinatown.
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