Text 17401, 70 rader
Skriven 2008-12-06 16:21:08 av Michael Loo (1:18/200.0)
  Kommentar till text 17379 av Ruth Haffly (1:396/45.28)
Ärende: soup 325
================
 ML> house. I'm cooking to other's spec (but adding my own touch
 ML> most of the time) these days. Could be worse - I could be
 ML> doing it professionally, for example.
 RH> Then the only tasting you would get would be in the same line--as the
 RH> chef and not a guest.  I'm sure you enjoy the role you have more than
 RH> that of a professional chef.  And, from what I've seen at the picnics,
 RH> you like sous cheffing as well. (G)

Sous cheffing and prep cooking are both fine in their place.

Yesterday I taught someone how to make Welsh rabbit and found
myself afterward discussing the making with a rapt audience,
and gradually it went "Veronique did this" to "I showed Veronique
to do this" to "I did this" - the last being the truth.
 
 ML> That would probably fine. The recipe is very similar to
 ML> something that my mother would occasionally make, except
 ML> that she added Spice Islands curry powder to the mix.
 RH> So did curry powder improve the taste or not?  My dad isn't fond of
 RH> eggs so when my mom made curried eggs

I think curry powder is a good idea, but then they'd
be more Madras beerocks than Fresno ones.

 ML>       Title: Bran Muffins-In-Waiting
 RH> Looks good but the title................

I didn't understand it either; from my experience of bran
muffins, there's very little waiting at all.

Dirty rice
cat: Japanese, Cajun, main, slightly strange
servings: 15 to 20

1 lb chicken gizzards
1 lb chicken livers
6 c stock
1 ts salt
1 ts hot red pepper
1 Tb Worcestershire
1 bn shallots, chopped [scallions, i.e.]
1 c chopped celery
2 red peppers, chopped fine
3 Tb bacon drippings
1 lb lean ground meat
2 lb spicy bulk sausage
2 c uncooked rice

Boil gizzards and liver for 30 min in stock seasoned
with salt, red pepper, and Worcestershire. Drain,
reserving liquid. Grind giblets and set aside.

In a large Dutch oven, brown shallots, celery, and
red peppers in bacon drippings.

In a separate pot, brown ground meat and sausage,
pouring off excess fat. Add to vegetables in Dutch
oven along with ground giblets. Saute for 5 min;
then add 4 c liquid and simmer 1 hr, adding more
liquid if needed.

Cook rice in Hitachi rice cooker and mix with meat
mixture. Bake in a covered dish at 325F for 30 min.

Source: Adventures in Steam Cooking (Hitachi)

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