Text 9275, 93 rader
Skriven 2006-12-25 13:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Rant 745
================
 ml-> What, I wonder, was the appeal of Richard Burton?
 BF> The Speaking Voice.  Stunning.  The best I have ever heard, in real
 BF> life or in tape.   When I first heard him speak 

Really? I thought James Earl Jones had that honor, and
apparently he could really act.

 DS> 3.  Abbreviations.
 ml-> BFWPA. Burt Ford would probably agree.
 BF> Yes, I hate abbreviations.  And bless you for translating BFWPA, on
 BF> the off chance I would be reading.  [g]

MP (my pleasure).

==

 BF> At first blush I thought have them all.  But now I tend to think that
 BF> would be just waaaaay to much for even the experts to handle.  I'd say
 BF> keep the comparisons to 8 to 10 rices, including a prepared rice or
 BF> two.

What's this voice of reason thing? 

 BF> After all, it's not a contest for the best rice in the world, just a
 BF> tasting of some unusual and rare [to us] rices.

Of course it's not - otherwise we'd have arborio with saffron
and no other kinds.

 BF> [Just what you need, eh?  An Eat spouting off]  

Why do you think we keep you around?

 BF> [chuckle]  I had no idea there were that many different rices in the
 BF> world! 

IHNIE.

---------- Recipe via Meal-Master (tm) v8.02

      Title: FRIED RICE WITH PEAS AND SUN-DRIED TOMATOES
 Categories: Main Dish, Rice, Low-Fat, Vegetarian
      Yield: 4 servings

  1 1/2 c  Rice
      1 tb Peanut oil
      1 pn Salt
           White pepper
  1 1/2 tb Vegetarian oyster sauce
      1 tb Vegetable stock
      2 ts Light soy sauce
      1 ts Dry white wine
    3/4 ts Sugar
    1/2 ts Sesame oil
  1 1/2 ts Ginger, minced
  1 1/4 c  Peas
      4 ea Oil-packed sun-dried tomato
           -- halves, rinsed,, dried &
           -- diced
      4 ea Scallions, thinly sliced
      3 tb Cilantro, minced

  In a large saucepan, cover the rice with cold water.
  Rub the rice between your hands.  Drain well and
  repeat the rinsing process two more times. Return the
  rice to the pan, add 1-1/2 cups of cold water and let
  soak for 2 hours.  Bring the rice to a boil over high
  heat & cook until the rice is tender.  Fluff with a
  fork.

  In a small bowl, combine the oyster sauce, chicken
  stock, soy sauce, wine, sugar, sesame oil and a pinch
  of white pepper.

  Set a wok over high heat for 30 seconds.  Add the
  peanut oil and swirl to coat until a wisp of white
  smoke appears.  Add the ginger and stir-fry for 20
  seconds.  Add the cooked rice and stir fry until very
  hot, 2 to 3 minutes.

  Add the oyster sauce mixture to the wok and stir until
  the rice is thoroughly coated.  Stir in the sun-dried
  tomatoes, scallions & cilantro, mix well and serve.

  Adapted from "Food & Wine"  October, 1993
  Posted by Bobbie Beers

MMMMM

I had no idea either.
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