Text 8846, 104 rader
Skriven 2006-12-15 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: instant rice wars
=========================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 (Frozen cooked rice)

 >> I don't think anyone bought it more than once.

 CS> You know whats really scarey?  Someone finally *did* buy that stuff.

There's a lot of people out there who eat to live and not the other way
around. They just don't care about taste or nutrition, so long as it is
convenient and fast.

 CS> that fern stuff that is dangerous to eat
 CS> too much of (I ate just a little for taste and it sure is good!).

It would take a ton of bracken fern to hurt you; and that was just one
study. I have seen nothing in the literature about ostrich or cinnamon
fern being possibly carcinogenic at all.

 CS> bowl of what we think now might actually be whale soup <g>.

Did it tasty and look beefy, not at all fishy?

 CS> Guess what?  They serve 'California roll' and 'San Diego Roll'
 CS> sushi's.    

I had to look that second one up. Cream cheese, eh?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Rolls
 Categories: American, Rice, Crab
      Yield: 8 Servings
 
  1 1/2 c  Short grained white rice
  1 3/4 c  Cold water
    1/4 c  Sugar
  1 1/2 ts Salt
      1 tb Mirin or dry sherry
           FILLING:
      2 ts Wasabi powder
      1 tb Water
      1 md Avocado; cut into 1" slices
      4    Whole sheets nori; toasted
           -seaweed
      6 oz Cooked crabmeat
    1/4    Cucumber; cut into 1/4"
           -strips
           Soy sauce and wasabi for
           -dipping
 
  Rinse the rice. In a saucepan with a tight fitting lid, add the rice
  and cold water. Let stand 15 minutes then bring to a boil, cover and
  reduce heat. Cook for about 10 minutes until the water is absorbed.
  
  Reduce the heat to low and simmer for another 5 minutes. Remove from
  heat and let the rice stand, for 5 minutes. Transfer the rice to a
  large platter.
  
  Mix together the vinegar, sugar, salt and mirin, and pour over rice
  while mixing with a fork. Cool to room temperature.
  
  In a small bowl, combine wasabi and water.
  
  Lay one sheet of seaweed on work surface and with dampened hands,
  spread 1 cup of rice over the seaweed leaving a 1 inch strip along
  the top.
  
  Using 1/4 of the wasabi mixture paint a stripe on the rice, 1 inch
  above the bottom edge. Arrange 1/4 of the crab over the stripe.
  Arrange 1/4 of the avocado slices next to the crab and then 1/4 of
  the cucumber next to the avocado.
  
  Beginning at bottom edge, carefully roll the seaweed and it;s
  contents jelly roll style. Moisten the top edge to seal.
  
  Continue in the same manner for the remaining three sheets of
  seaweed.
  
  Using a sharp knife slice into 1 inch pieces.
  Serve with wasabi and soy sauce for dipping.
  
  Recipe by: The Sable and Rosenfeld Cookbook
  
  Posted to TNT - Prodigy's Recipe Exchange Newsletter
  by RecipeLu
  
  (If you add cream cheese you have a San Diego roll - JW)
 
MMMMM



Cheers

Jim, in Yellowknife




... Leave raw milk cheese alone and ban cool whip!
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