Text 9135, 176 rader
Skriven 2006-12-21 22:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Rice 719
================
 DS> We were shopping at Giant today.   As we walked down the isle with
 DS> rice, I happened to notice about 6 variations by the Texmatic

Interesting what one sees when one's primed to look!

 DS> producers.  I also saw about 6 varieties of other rice, including
 DS> one labeled as "Forbidden Rice" -- at $3.99 for what I recall as
 DS> being a bag of one pound or less, or maybe 2-3 cups dried rice.

I admit I only tried it once, maybe twice, and I didn't buy
it, so it's not my fault. Wasn't worth even making a report -
tasted like brown rice with artifical coloring. I figure it's
so called because it ought to be forbidden to be sold.
 
 ML> I'd say go with as many as we can find. They do differ
 ML> considerably.
 DS> We'll jointly work out details in the spring.   Not that we need to
 DS> be rigid about details, but don't want anyone paying 4 bucks per
 DS> pound for something that someone else has in their pantry and paid 50
 DS> cents per pound in bulk.

I was thinking more of a sign-up, you know, what oddities
do you have in the larder, let's use them up. I think the
short-medium-long white rice comparison would be useful;
and not only can I provide various risotto rices, I think
I may have some sho chiku bai sticky rice as well. If
everyone brought one oddity, that might be plenty.

=

Hey, I got 5 personals ... all of them from the usually
fairly quiet Dale Shipp. What's that about? Anyhow, I
saved them for future answering of salient points; here
are a couple that you posted to other folks that I have
2c worth to comment about -

 -=> Dale Shipp said to Jim Weller <=-

 DS> That price difference makes as little sense as some of the airline
 DS> price fares (e.g. where a round trip to a distant destination with
 DS> a single stop in the middle costs less than a round trip to that
 DS> single stop).

Vide my going to San Jose (where my uncle lives, but also
the cheapest way to get to the Bay Area). These are
representative everyday (non-sale) fares (reasonably
accurate in the proportions; numbers vary) -

Boston to Denver $300
Boston to Los Angeles $500
Boston to San Francisco $500
Boston to San Jose via Denver $269
Boston to San Jose via Los Angeles $270

What's THAT about? Well, I'll tell you. Frontier
has a small effect on the Denver market, but
Jet Blue and Southwest have an enormous effect on
the San Jose market, which used to be a plum for
United and American, because of the dot-com thing
and money flowing down Silicon Valley like water;
but now, the prices are half what they used to be.
The so-called budget airlines don't have much of
a presence in LA or San Fran. So the cheapest way
of getting to San Fran is to go to San Jose and
spend an extra $7 on the train.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> You feed Michael any of them black eyes, he's gonna give you a
 DSac> fat lip. [g]
 DS> I doubt that anyone would feed Michael anything he does not want to
 DS> consume -- from black-eyed peas to Thunder Bird:-}}   OTOH, some

I'll resist the evil zucchini lobby until they pry my cold,
dead jaws off my steak.

 DS> people may put such things in front of him as a dare.  I like our
 DS> hoppin John too much to see it degraded into the category of a
 DS> Michael dare like a cheap wine.

Not meaning disrespect: I'd take a polite serving of your
soup and savor the ham flavor and try to ignore the hoppin'
flavor. No need to dare. Then I'd go back to beef, it's
what's for dinner. Or eggplant. Or green split peas,
Jacob's cattle or red kidney beans, or any kind of lentils,
all of which for some reason I prefer to black-eyed peas.

 DS> Speaking of "dare" foods -- this recipe might qualify.
 DS> Title: Catfish and Crawfish Mold

Only if you use real mold! If not it looks fine. Well,
maybe not fine, but okay: the cream cheese might be a
problem for me, and a marine fish would probably taste
nicer than a fluvial one.

=

Here's a way to make black-eyed peas palatable -
drown them in bacon, garlic, and a cup of veal reduction.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paneed Pork Loin and Mashed Root Vegetables
 Categories: Emeril, Pork, Veggies
      Yield: 4 Servings

      8    Cipollini onions, peeled
           Drizzle of olive oil
           Fresh ground black pepper
      1 lb Assorted root vegetables,
           Such white potatoes, sweet
           Potatoes,
           Parsnips, celery root, and
           Carrots, peeled and chopped
      4 tb Butter
    1/2 c  Heavy cream
           Fresh ground white pepper
      6 oz Piece of bacon, cut into
           1/8-inch cubes
      2 ts Chopped garlic
      2 c  Fresh field peas, or dried
           Black eyed peas, cooked
           Until tender
      1 c  Veal reduction
      1 tb Finely chopped fresh parsley
           Leaves, plus extra for
           Garnish
      8    (3-ounce) pork loins
           Essence
      2 c  Flour
      2    Eggs beaten with 2
           TB milk
      2 c  Fine dried bread crumbs
      1 c  Vegetable oil

  Preheat the oven to 400 degrees F. In a mixing bowl, toss the onions
  with olive oil, salt and pepper. Place on a baking sheet and roast
  until tender, about 15 to 20 minutes. Remove from the oven and cool.
  Place the root vegetables in a saucepan and cover with water. Season
  with salt. Place the pan, over medium-high heat, and bring to a boil.
  Reduce the heat to medium and cook until tender, about 10 to 12
  minutes. Remove from the heat and drain. Place the vegetables back in
  the pan, over the heat. Stir the vegetables for a couple of minutes
  to remove any excess water. Season with salt and white pepper. Add
  the butter and cream. Using a hand masher, mash the potatoes until
  smooth. Reseason with salt and pepper. Set aside and keep warm. In a
  large saute pan, over medium heat, render the bacon until crispy,
  about 6 to 8 minutes. Add the roasted onions, garlic and peas. Season
  with salt and pepper. Saute for 2 minutes. Add the reduction and
  bring the mixture to a simmer. Reduce the heat to low, stir in the
  parsley and keep warm. Place each pork loin, between two sheets of
  plastic wrap. Using a meat mallet, pound out the pork until 1/4 inch
  Remove the pork from the plastic wrap and season both sides with
  Essence. Season the flour, egg wash and bread crumbs with Essence.
  Dredge the pork in the season flour. Dip each piece of pork in the
  egg wash, letting the excess drip off. Dredge the pork in the
  seasoned bread crumbs, coating completely. In two large saute pans,
  heat 1/2 cup of the oil in each pan, over medium heat. When the oil
  is hot, add the pork and pan-fry until golden, about 3 minutes on
  each side. Remove and drain on paper towels. Season with Essence.
  Reheat the vegetables and relish. To serve, spoon the mash root
  vegetables in the center of each plate. Spoon the relish around the
  vegetables. Lay two pieces of pork directly on top of each pile of
  potatoes. Garish with parsley.

  Yield: 4 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB70 - FALL HARVEST

  MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM
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