Text 11108, 86 rader
Skriven 2007-01-29 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS AND 70128
==============================
 -=> Quoting Glen Jamieson to Mark Lewis <=-


 GJ> Recently I have been experimenting with chicken parts and spices added
 GJ> to the rice in the rice cooker and all cooked together to give a
 GJ> flavoursome "one dish" meal for two.

So have I. Most recently I took the pope's nose from the leftover turkey
and sliced it thin, chopped onions and parsley and threw it all into the
rice along with turkey stock and a tablespoonful of turkey fat. It
turned out rather nicely.

The "nose" was the end of the turkey. You can take that two ways and be
right either way. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oni-Giri (Japanese Rice Ball)
 Categories: Salmon, Japanese, Rice, Smoked
      Yield: 1 servings
 
           Rice
           Nori (Seaweed)
           Seasoned Rice Vinegar
           Smoked Salmon
           Wasabi Paste
 
  This recipe is for the picnic rice balls that someone mentioned. They
  are easier than sushi, don't require a mat, etc. Don't shy away from
  making these. You don't need to use raw fish. Indeed, these
  particular rice balls, called Oni-giri do not usually contain raw
  fish. These can be made with smoked salmon or not as you wish.
  
  To season the vinegar, add some salt and or sugar to taste. I don't
  like the sugar myself and leave it out. I also water down the vinegar
  a little bit. If you don't like vinegar, you can just use salt water
  or even just plain water.
  
  The Nori may be purchased in toasted sheets ready to use. It is widely
  available. I've found it in local grocery stores here in North
  Carolina. Cut the sheets into 4 - 5 cm wide strips.
  
  The rice should be a sticky variety, like Kokuho Rose, but I have made
  these successfully with standard American medium grain white rice.
  Prepare as for steamed rice, allow it to sit in the pan, covered,
  after cooking for about 1 hour before lifting the cover. Dump the
  rice into a bamboo vegetable steamer or a wooden salad bowl,
  something that will absorb some of the moisture. Fan the rice while
  GENTLY tossing it a few times. This cools it so it can be handled and
  removes the excess moisture.
  
  Have the salmon ready in 4 cm strips with as much wasabi dabbed on it
  as you'd like. Once the rice is cool enough to handle you can begin.
  Wet your hands with the vinegar. Grab some rice in the palm of one
  hand. Push a strip of salmon into it. Form the rice ball by clasping
  your hands together GENTLY. The idea is to form a nice triangular
  ball with flat faces. It's fun. You also don't want to handle them
  too much. You don't want to squash the rice grains just stick them
  together. Once you've shaped the ball. Wet one side of the Nori strip
  with the vinegar and wrap it around the flat faces of the rice ball.
  
  These make GREAT picnic food. They go well with fruits and
  vegetables. My wife, Leah, who doesn't like seafood loves these. So,
  even if you think eating seaweed sounds weird, give them a try.
  
  Oh, and by the way, smoked salmon is excellent with soy sauce and
  wasabi. Yum!
  
  Evan L. Cooper
  From the Chile-Heads Recipe Collection
 
MMMMM



Cheers

Jim, in Yellowknife




... Well, I've got the rice cookin'; what will we have for dinner?
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