Text 8691, 82 rader
Skriven 2006-12-12 01:30:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Uncle Ben's
=======================
 -=> On 12-11-06  14:34,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Uncle Ben's <=-

 DSh> First answer -- it is what we have been using for four decades 
 DSh> plus -- sort of gotten used to it
 DSh> As to price, I don't find that it is vastly more expensive.   

 DSac> Okay, I understand.  Maryanne and I pay much less for our rice
 DSac> at the Asian market, and we almost never buy less than 20 pounds

   I've seen people carting off those 20 to 50 pound bags.   For us,
   that might be a year's supply -- and it would be a storage problem.

 DSac> at a time.  Over the past 10 years, we've found that rice has
 DSac> become our staple starch - more so than potatoes or noodles - so
 DSac> that while we formerly would go through a 100-pound sack of potatoes
 DSac> over the winter, we now might use 40 pounds but use 50 pounds or more
 DSac> of rice.

   We buy potatoes only as needed -- probably never have more than a few
   pounds in the frig.   They are our primary starch, followed by
   various types of pasta and with rice coming in third.

 DSac> varieties on hand.  Jasmine rice is our standard. We're just getting
 DSac> to the end of our last 25-pounder, but I think I've got short-grained
 DSac> Japanese rice for making onigiri, basmati, a mixed-grain blend,
 DSac> and a couple others on hand right now too.

  See my note to Michael.  I'm serious about having a rice sampling at
  the picnic (or the adjacent day).  It would require that folks bring a
  small supply of a variety of rices that they have.

  Here is another mislabeled recipe -- may be decent, but not unique to
  Cajun at all.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beaten biscuits
 Categories: Cajun, Breads
      Yield: 100 Servings
 
      6 c  All purpose flour (soft)
  1 1/2 t  Salt
      1 T  Sugar
      1 t  Baking powder
      1 c  Shortening
      1 c  Milk
 
  Mix the flour, salt, sugar, and baking powder in a bowl or in a food
  processor fitted with a metal blade.  Add the shortening and cut in or
  process until the mixture is the consistency of coarse meal.  Pour in
  the milk and stir or process just until the dough holds together.  If
  it is dry or crumbly, add more milk.  If it is too wet, add more
  flour.  Knead briefly in the food processor, then turn out onto a
  floured board or beat 1,001 times with a rolling pin.  when it's
  ready, the dough should "snap" when you hit it.  Fold the dough in
  half.

   Roll out the folded dough until it is 1/2 inch thick.  Cut with a
  1-1/4-inch biscuit cutter into small rounds.  Prick each round with a
  fork, making two parallel sets of holes in the biscuit.  keep rolling
  out the dough, folding before cutting, until all the scraps are gone
  and you have made about 100 biscuits.

   Preheat the oven to 350 degrees.  Place the biscuits on a lightly
  greased pan.  Bake for 30 minutes, until crisp, but not browned.  They
  should open easily when split with a fork.  They will keep for weeks
  tightly covered in a tin or in the freezer.  Split in two before
  serving.
  
  From Nathalie Dupree's "New Southern Cooking"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:23:07, 11 Dec 2006
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