Text 10741, 79 rader
Skriven 2007-01-19 21:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Rice 913
================
 DS> Minute Rice!  I'd forgotten all about that "food."  I'll be bringing
 DS> my rice cooker to the Baltimore Bash in July, so if some other 
 DS> not-me entity wishes to provide Minute Rice to scorch in it, we can 
 DS> give it a try.

What a good idea. Those who complain about Ian's method
of boiling rice will be mightily enlightened.

 DS> You're right about the texture.  It's strange - crumbly and yet
 DS> somewhat moist - and bears little resemblance to real rice, even
 DS> the "converted" kind.

Review posted 6/02 -

 stewed chicken thigh meat in a gooey brown sauce, the
 selected vegetables having been selected for their price
 alone, I think; the rice had this chemical taste - I
 couldn't place it at first, as I hadn't encountered
 anything like it for decades, then realized that it was
 Minute Rice, one of the things that the US must eventually
 answer for in the international courts of justice


= =

 DS> Speaking of rice, we picked up some Kalijira rice at Whole Foods
 DS> the other day.  It is a long-grain but very tiny variety of basmati,
 DS> and quite excellent.

I'm not familiar with it. Is it called that because it's
the size and shape of cumin seeds (jeera)?

=

 DS> I thought that pigs and chickens are grain-fed
 DS> for a period of time before slaughter to remove nasty tastes
 DS> from the meat.

I doubt that the Asian pigs and chickens I've ingested have
had such a pampered end, and I find that they tend to taste
better, or at least more interesting, than Euro-American ones.
I did have a truly horrid duck once, though.

 DS> BTW, in my experience, chickens will not go anywhere near the
 DS> carcasses of their murdered flockmates.  A group of chickens will
 DS> peck a weak or ill bird to death, but I've observed them to be
 DS> almost terrified of the body of one of their own.

Tell that to Kevin's chickens, which will eat anything that
falls on the ground, from squishy fruit to their buddies. I'd
bet they were egg-eaters as well.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crayfish Porkolt
 Categories: Starters, Shell, Hungarian
      Yield: 6 servings

     30    Live crayfish
     10 g  Parsley; chopped
      1 pn Caraway seeds
     40 g  Salt
      4 oz Fresh butter
      1    Teaspoonful paprika

  Drop the crayfish into 3 or 4 quarts of boiling water, and boil with
  the salt, caraway seeds and parsley for 1 0 or 12 minutes. Take them
  out of the water, and remove the meat from the tails and claws. Heat
  the butter in a saucepan with the paprika, and then put in the
  crayfish meat, stirring all the time. When thoroughly hot serve with
  rice or buttered potatoes in a separate dish.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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