Text 17965, 70 rader
Skriven 2008-12-16 23:39:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Rice
============
 -=> On 12-16-08  08:24,  Michael Loo <=-
 -=> spoke to Dale Shipp about power o persuasuion 386 <=-

 DS> I can remember getting scorched rice in a pot cooked over a campfire
 DS> during my boy scout days.  Much harder to control that heat to be the
 DS> low simmer that Gail uses on the stove.  From what I recall of the
 DS> taste, I can't imagine doing it on purpose:-}}

 ML> It doesn't have to be THAT scorched, just a nice tan to medium
 ML> brown on the bottom. Much easier to deal with in an oiled nonstick
 ML> pan, as well - then you can usually lift off the crust with a
 ML> rubber spatula rather than resorting to the pickaxe method.
 
As I said to Sacerdote, you or he will have to demonstrate doing this
sometime.

 DS> Hmmm, I'll bet you could modify this recipe to be a more favored
 DS> color:-}}
 DS> Title: Red Hot Salad

 ML> Blue Cool Salad.
 
Have fun?  Thought you might:-}}

Now, do you have any Southern Comfort?  Dave showed that it made good
bacon.  Wonder about this use?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southern Comfort Peach and Blueberry Compote
 Categories: Dessert, Fruit
      Yield: 4 Servings
 
    1/4 c  Southern Comfort or other
           -whiskey
      3 tb Orange blossom or other
           -fragrant honey
      3 tb Fresh lemon juice
      1 tb Chopped fresh mint leaves
      3 lg Peaches
      1 c  Fresh blueberries
      4    Fresh mint sprigs
 
  Cook first 4 ingredients in heavy small saucepan over
  low heat, stirring until honey dissolves.  Cool
  completely.  (Syrup can be prepared 1 day ahead.
  Cover and refrigerate.)
  
  Blanch peaches in large pot of boiling water 30
  seconds. Drain; rinse under cold water.  Slip off
  skins.  Thinly slice peaches.  Transfer peaches to
  large bowl. Gently mix in blueberries and syrup.
  Refrigerate until well chilled. (Can be prepared 4
  hours ahead.)
  
  Spoon compote to serving bowls.  Garnish with mint
  sprigs and serve. Yield: 4 servings.  Typed in
  MMFormat by cjhartlin@msn.com  Source: Bon Appetit
  July 1988
  From: Mary Riemerman                  Date: 02-26-98
  Cooking
 
MMMMM


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