Text 8904, 127 rader
Skriven 2006-12-17 02:08:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Rice
============
 -=> On 12-15-06  21:36,  Michael Loo <=-
 -=> spoke to Dale Shipp about electrifying 683 <=-

 ML> Only thing wrong with that is that we'll end up with
 ML> 30 pints of rice and 30 pots to wash.

 DS> Just need to make sure that we have varieties assigned uniquely.
 DS> We have enough pots for that.

  Whoops -- seems that I underestimated how many varieties there might
  be:-}}

 ML> Let's see. Off the top of my head, things I've not tasted
 ML> having a star next to them

 ML> Instant rices.
 ML> -Minute (r)
 ML> -other brands of instant*
 ML> -boil-in-bag (Success or other)*

  We've got some UB instant rice, which is better than Minute rice(r).
  I don't know if the group wants to stoop as low as Minute rice:-}}

 ML> Converted.
 ML> -Uncle Ben's (r) Converted

   We've got pounds and pounds of this.

 ML> -Uncle Ben's (r) Converted Brown
 ML> -other brands of converted

   Are they different enough to justify using them?

 ML> Regular.
 ML> -short-grain white
 ML> -medium-grain white
 ML> -long-grain white

   Are they different enough to justify using them?   I can't recall
   when I had any, so really don't know.

 ML> Brown.
 ML> -short-grain brown
 ML> -medium-grain brown
 ML> -long-grain brown

   Ditto comment here.
 ML> Specialty.
 ML> -Sushi
 ML> -Basmati
 ML> -Texmati
 ML> -sticky (glutinous)
 ML> -black sticky (glutinous)
 ML> -Konriko pecan
 ML> -purple

  And here I am really lost.   We've had Texmati and Basmati.  May even
  still have some, but if so it would be years old.   I'd leave it to
  the judgement of those who have had any of these as to which ones were
  worth cooking for a "rice sampling".

 ML> Risotto.
 ML> -arborio
 ML> -baldo
 ML> -carnaroli
 ML> -roma
 ML> -vialone

  Similar comment here -- I'll leave it to the rest as to which ones to
  put onto the table for the group to try at our "rice sampling".  BTW,
  unlike a "wine tasting", I think that this time we don't have to spit.

 ML> Not rice.
 ML> -wild rice
 ML> -fat-grain wild rice

   My opinion would be to not bother with these -- as you say, they
   aren't really rice.

 ML> That's 26 right there, and I'm sure there are those I've

   We don't have 26 suitable pots -- so would either have to cook in
   phases or trim down the selection.   I vote for trim down.

 ML> neglected to mention, plus subsets of many of these. How
 ML> big did you say your kitchen was, again? [g]

   You've been there:-}}   It is certainly bigger than it used to be.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crayfish Cardinal
 Categories: Appetizers, Cajun
      Yield: 4 Servings
 
    1/2 c  Green onions - chopped
      1 tb Roux - dry; blond
    1/4 c  White wine - dry
    1/4 c  Skim milk
      2 ts Tomato paste
    1/8 ts Black pepper - freshly
           Ground
      1 pn Cayenne
      4 oz Crayfish tails - washed and
           Cooked
 
  Cook the green onion is a heavy saucepan over medium heat for 2
  minutes while stirring regularly. Blend the "roux" with the wine,
  then stir into the milk. Add this mixture to the saucepan with the
  green onion. Add the tomato paste, pepper, and cayenne Simmer for 2
  minutes. Add the crayfish tails and simmer for 2 minutes more, or
  until hot. Serve in heated ramekins. NOTE: Keep stirring the onions
  while you are cooking them so nothing sticks to the pan and burns.
  Variation: Crab and shrimp substituted for the crayfish both make
  excellent versions of this dish.
  From: Jim Weller                      Date: 03-19-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:52:01, 17 Dec 2006
___ Blue Wave/DOS v2.30

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