Text 10734, 74 rader
Skriven 2007-01-20 00:04:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TO GO WITH RICE 7011
================================
 -=> On 01-19-07  15:39,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about TO GO WITH RICE 70119 <=-

 DS> Excuse please?   In the past 40 years, I have not seen such a crust
 DS> in of rice in our saucepans.   Does not happen:-}}

 GJ> My sisters in law make it regularly.  You have to use a cast aluminium
 GJ> saucepan, measure the medium or short grain rice into the saucepan,
 GJ> wash it briefly, add water to one knuckle above the surface, turn the
 GJ> gas up full underneath it, turn away and get distracted talking to
 GJ> other family members until the saucepan suddenly boils over.  Then
 GJ> rush back across the kitchen and turn the gas down to low, while
 GJ> arranging the lid slightly crookedly on top of the saucepan.  Wait
 GJ> anything from 15 minutes to an hour before turning off the rice and
 GJ> serving it from the saucepan onto a central plate or bowl on the
 GJ> dining room table.

  In other words, royally mess up!   We had a young lady here who did
  something like that to one of our Faberware aluminum clad sauce pans
  -- except that when she was done, we had clumps of molten aluminum
  fused to our electric burner.

  I can also recall getting burnt rice when cooking over a hot campfire
  as a teen ager , but never on the stove.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Stew
 Categories: Thai, Chicken, Stew
      Yield: 4 servings
 
      1    Chicken
           Piece of cinnamom,
      1 tb Grated galangal,
           The chopped roots of three
           Coriander plants,
    1/2 c  Fish sauce,
      2 tb Dark sweet soy,
           TB worcestershire sauce
      1 c  Chopped celery (preferably
           Chinese celery)
      2 c  Chopped veggies (cabbage,
           Kale, ...)
      3 tb Fried garlic
           Water for cooking
 
  It occasionally gets cold in Thailand (the temperature recently has
  been below 30 at midday, and has even gone as low as 16 celsius at
  night... :-)) and this dish is traditional in the Isan region
  
  Note if done with beef, the meat is simmered slowly, for several
  hours. Quite unusual in Thai food. However chicken cooks quite
  quickly and is tender. Remember my slogan: you cook it until it is
  cooked!"
  
  Take the meat from a medium chicken, and cut it into bite sized
  chunks.
  
  Place it in a large stewpan, and add remaining ingredients.
  
  Cover with water, and simmer until the meat is cooked. Stir in some
  rice flour or corn starch to thicken the sauce.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


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