Text 9093, 98 rader
Skriven 2006-12-21 02:22:20 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Rice 696
====================
 -=> On 12-19-06  12:13,  Ruth Haffly <=-
 -=> spoke to Michael Loo about Rice 696 <=-

 RH> Don't see why not, if Dale has the pots. (G)

  When Dale started this discussion, he had no idea how many types
  Michael might come up with.   We have about ten pots of various sizes,
  including a spaghetti pot.   More of a problem would be burners -- we
  have four on the regular stove, two on a hot plate and a camp stove
  with two more.  We have plenty of plugs for crockpots.
 
 ML> Not rice.
 ML> -wild rice
 ML> -fat-grain wild rice
 DS> My opinion would be to not bother with these -- as you say, they
 DS> aren't really rice.
 
 ML> Neutral on this, because they are often perceived as rices
 ML> and served in place of same.

 RH> I could go either way, especially since wild rice is considered a rice
 RH> by most people.  But then we'd be getting into things like kasha,
 RH> couscous, bulgar & all that.

  NO.  Enough is enough!  :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doug's Oven Ribs
 Categories: Ribs, Pork, Cajun, Kathy
      Yield: 4 Servings
 
      1 lb Regular ribs, or
    2/3 lb Country-style ribs per
           Person
           Enough beer to cover the
           Ribs completely
           Liquid smoke
      1    Bay leaf
      2    Cloves garlic, crushed
      1    Rib celery
      1 sm Onion
    1/2 ts Tabasco or other hot pepper
           Sauce
      6    Whole peppercorns
 
  Here's a recipe for ribs that I got from an old Cajun I used to work
  with, who used to work as a chef for the offshore oil rigs in the
  Texas Gulf.  He was a wonderful cook, and this is a recipe that I use
  when I need to make ribs in advance and/or can't use the barbecue.
  
  Cut the ribs into serving size portions, and place in a Dutch oven,
  along with the vegetables and spices.  Add enough beer to cover them
  well, and a generous amount of liquid smoke -- up to half a bottle for
  really smoke-flavored ribs.
  
  Turn the heat to simmer, and cook, covered, until the ribs are tender
  ~ - maybe 1- 1 1/2 hours.  This may be done several days in advance,
  if you like.  Allow the ribs to cool in the cooking mixture, and
  refrigerate until serving time.
  
  About 45 minutes before serving, begin pre-heating your oven to 350
  degrees.  Fish the ribs out of the cooking liquid, and place in a
  roasting pan, in a single layer.  Coat the ribs generously with the
  barbecue sauce of your (or your dad's) choice, and bake for around 30
  minutes, turning the ribs occasionally, and basting with more barbecue
  sauce.
  
  Doug would make the barbecue sauce to go with this by skimming the fat
  off the cooking liquid, and simmering about 2 cups of the liquid with
  2 cups of catsup, a little cider vinegar, and as much Tabasco and
  black pepper as you can stand.  This may be a little too Cajun for
  your taste, however, so feel free to use a bottled sauce, especially
  if you and Dad are used to sweet sauces on your ribs.
  
  These ribs may be made weeks in advance, and frozen until you're ready
  to sauce 'em and bake 'em, if that's more convenient.  This method
  also works well with beef short ribs, if you like.
  
  I'd serve a green salad with this, along with corn on the cob, and a
  baked potato with all the trimmings.
  
  From: Kathy Pitts
  
  From: Pat Stockett                    Date: 07-04-97
  Fido-National Cooking Echo
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 01:41:13, 21 Dec 2006
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