Text 22813, 148 rader
Skriven 2007-11-15 08:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Rice
============
On 11-14-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Rice

CS> DD> I _LIKE_ long grain rice. If I wanna stick it together I use
CS> DD> gravy. Or cheese sauce.   Bv)=

CS>ewwww....

CS> CS>I tried forcing 2 grains into a sexual union but they decided to
CS> CS>divorce about 3 mins later.  Either the male one was too fast, or
CS> CS>I misjudged the sexes of the grains.  *sigh*.  
CS> 
CS> CS>One has to wonder how they make little (aborio) rice grains if
CS> CS>they hate each  other so much!  Maybe the middle grains are the
CS> CS>teen agers?  The long ones the eldsters?  Things that make you go
CS> CS>humm.

CS> DD> Hmmmmmmmmmmmm .....

CS>So, you are eating little old lady rice grains.  Shame on you!

Absolutely nothing wrong with a hummer. Nothing.   Bv)=

CS>Oh, you posted something with goat cheese.  Don said he'd like to try
CS>some.  I think thats one we havent tried.  At least, I do not recall
CS>trying it.

MLoo says he cares not for goat cheese. I like it pretty well - what 
I've had of it. Like "Swiss" cheese there are several kinds. With 
"Swiss" the Emmenthaler is the one most often referred to as "Swiss". 
With "goat cheese" it is usually a semi-soft white cheese that crumbles 
rather easily - and is generally pretty salty. What I get around here 
also has a bit of bite to it - reminiscent of the blue vein cheeses but 
not as noticeable.

Feta can be "goat" cheese (see below) and that style is generally what 
folks are talking about when they refer to goat cheese.

FETA CHEESE

Feta is a classic and famous Greek curd cheese whose tradition dates 
back thousands of years and is still made by shepherds in the Greek 
mountains with unpasteurized milk. It was originally made with goat's or 
sheep's milk, but today much is often made commercially with pasteurized 
cow's milk (the firmer cow's milk version is made for export). The 
curdled milk (curdled with rennet) is separated and allowed to drain in 
a special mold or a cloth bag. It is cut into large slices (feta means 
'slice') that are salted and then packed in barrels filled with whey or 
brine.

Salted and cured in a brine solution (which can be either water or whey) 
for a week to several months (this is why it is sometimes called a 
'pickled' cheese). Feta dries out rapidly when removed from the brine.
   
Feta cheese is white, usually formed into square cakes, and can range 
from soft to semi-hard, with a tangy, salty flavor that can range from 
mild to sharp. Its fat content can range from 30 to 60 percent; most is 
around 45 percent milk fat. It is now made in many countries.

http://tinyurl.com/yum3c

CS>Just finished dinner.  Don's out so we had spinach.  We also had the
CS>most  recent version of marinaded pork chops.  Very tender, fork
CS>tender!  I think I've finally learned how to make the darn things
CS>right at last.

You don't have to make this into triangles - the truck stop where I get 
the Moussaka (last night's dinner) has this on the menu everyday - as 
the main ingredient in a meal.

Spinach AND Feta - yuuuuuumy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopita - Spinach And Feta Phyllo Triangles
 Categories: Five, Cheese, Greens, Pastry, Classic
      Yield: 30 Triangles
 
    1/2 c  Plus 1 tb unsalted butter
      1 lb Baby spinach
    1/2 lb Feta; crumbled (scant 2
           - cups)
    1/2 ts Fresh grated nutmeg
     10    Phyllo sheets (17" X 12");
           - thawed
 
  Active time: 45 min Start to finish: 1 1/2 hr
  
  Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate
  heat, then cook spinach, stirring, until wilted and tender, about 4
  minutes. Remove from heat and cool, about 10 minutes. Squeeze
  handfuls of spinach to remove as much liquid as possible, then
  coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2
  teaspoon salt, and 1/2 teaspoon pepper.
  
  Preheat oven to 375°F.
  
  Melt remaining butter in a small saucepan, then cool.
  
  Cover phyllo stack with 2 overlapping sheets of plastic wrap and then
  a dampened kitchen towel.
  
  Take 1 phyllo sheet from stack and arrange on a work surface with a
  long side nearest you (keeping remaining sheets covered) and brush
  with some butter. Top with another phyllo sheet and brush with more
  butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2
  3/4-inch) strips.
  
  Put a heaping teaspoon of filling near 1 corner of a strip on end
  nearest you, then fold corner of phyllo over to enclose filling and
  form a triangle. Continue folding strip (like a flag), maintaining
  triangle shape. Put triangle, seam side down, on a large baking sheet
  and brush top with butter. Make more triangles in same manner, using
  all of phyllo.
  
  Bake triangles in middle of oven until golden brown, 20 to 25 minutes,
  then transfer to a rack to cool slightly.
  
  Cooks' note:
  
  • Pastry triangles can be formed, but not baked, 3 days ahead. Arrange
  in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen
  pastries (do not thaw) in same manner as above.
  
  Makes 30 pastries.
  
  Recipe by Lori W. Powell, Gourmet, November 2002
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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