Text 9154, 90 rader
Skriven 2006-12-22 10:21:23 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DARWIN STUBBIES 61222
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Echo readers would not be all that interested in what my niece and
 GJ> her new fiancee did on a pre-wedding honeymoon
 GJ> - such as shopping for souvenirs.
 JW> Oh, never mind.

Heh heh!  Sorry to disappoint.

 GJ> Darwin Stubby.... 2 litres
 
 GJ> I was fortunate to have someone (Murray) who could
 GJ> keep my glass topped up, returning the bottle to the fridge between
 GJ> times.  After all, with an ambient temp of 106F, anything outside the
 GJ> fridge heats up quite quickly.

 JW> But I thought Darwinites always drank quickly!

Steadily and constantly, rather than quickly, to match the liquid
intake to the evaporation rate.
 
 GJ> As well as the large range of rices to be evaluated, testing should be
 GJ> done of alternative preparation methods, ranging from Ian's disgusting
 GJ> European post-cook rinsing and oven drying,

 JW> My Mom used to make rice like pasta in a large volume of water and
 JW> then sieve it. It must be a British thing. I stopped doing that about
 JW> one year after I left home and met people from other cultures at
 JW> university. 
 GJ> to the standard absorption
 GJ> method used by over half of the world.

 JW> There is also merit in frying the rice in a little oil with some
 JW> aromatics before adding the liquid, as is often done in the Caribbean,
 JW> Mexico, the Middle East and India.

This is done mainly when rice is part of a dish, like biryani.  When
rice is served separately absorption is the norm.  Frying followed by
absorption can result in a tasty dish, such as:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ghee Rice
 Categories: Sides, Indian, Asia-w, Charmaine
      Yield: 4 servings
 
    500 g  Basmati rice
      2 tb Ghee
      1 lg Onions; finely sliced
      5    Green cardamom; bruised
      3    Cloves
      1    Cinnamon sticks
      2 ts Salt
      1    Stock
 
  This rice dish also uses the absorption method. After washing and
  draining the rice and leaving it to dry, it is fried in ghee with
  spices. The liquid used is flavourful stock.
  
  Many elaborate dishes such as biriani or pilau are based on layering
  rice with spiced meat, poultry or seafood. Serves: 4-5.
  
  Pick over the rice, wash, drain and dry as described in previous
  recipe. In a heavy saucepan heat ghee, or oil and fry the onion ..
  until golden. Add spices and rice and fry for about 3 minutes,
  stirring with a metal spoon in order not to crush the grains. Add
  stock and salt, bring to the boil, then lower heat, cover and cook
  for 15 minutes, not lifting lid. Turn off heat and let rice continue
  to steam for a further 5 minutes. Uncover and after steam has escaped
  for a further 5 minutes, fluff rice gently with fork, remove spices
  and serve out with a metal spoon.
  
  When doubling or trebling rice recipes, remember not to increase
  liquid in the same proportion. Three times the amount of rice or this
  recipe will be 1.5 kg . The liquid required, however, is only 2.75
  litres.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)