Text 25227, 69 rader
Skriven 2009-06-22 21:40:04 av Michael Loo (1:18/200.0)
  Kommentar till text 25153 av Sean Dennis (1:18/200)
Ärende: obnoxious&snobby 728
============================
 SD> It's really not that uncommon to find hospitals (which are basically 
 SD> specialty hospitals) that don't have an ER.

I can understand this, for fiscal reasons, but just
think how distressing it would be for someone with a
real emergency to truck himself down to the hospital
to find it closed.

 SD> Title: Lasagna Deliciousa

That would be "deliciosa," if you want to be
proper about it.

 SD> 1/2 lb Uncooked Creamette Lasagna

I'm not that fond of Creamette pasta, as it tends to cook
up a bit soft for my taste, but it might go well in lasagna.

___------- Recipe via Meal-Master (tm) v8.05

      Title: Cooking Ratios and Times for Selected Grains
 Categories: Cia, Ffbb, Information
      Yield: 1 Text

                             Ratio of
                             Grain to      Approximate
  Type                       Liquid (Cups) Yield (Cups*)   Cooking Time

  Barley, pearled            1:2                4          30 to 45 min
  Barley groats              1:2 1/2            4          50 min to 1 hr
  Buckwheat groats (Kasha)   1:1 1/2 to 2       2          20 to 25 min
  Couscous**                 -                  1 1/2 to 2 20 to 25 min
  Hominy, whole***           1:2 1/2            3          2 1/2 to 3 hr
  Hominy grits               1:4                3          25 min
  Millet                     1:2                3          30 to 35 min
  Oat groats                 1:2                2          45 min to 1 hr
  Polenta                    1:3 to 3 1/2       3          35 to 45 min
  Rice, Arborio (risotta)    1:3                3          20 to 30 min
  Rice, basmati              1:1 1/2            3          25 min
  Rice, converted            1:1 3/4            4          25 to 39 min
  Rice, long-grain, brown    1:3                4          40 min
  Rice, long-grain, white    1:1 1/2 to 1 3/4   3          18 to 20 min
  Rice, short-grain, brown   1:2 1/2            4          35 to 40 min
  Rice, short-grain, white   1:1 to 1 1/2       3          20 to 30 min
  Rice, wild                 1:3                4          30 to 45 min
  Rice, wild, pecan          1:1 3/4            4          20 min
  Wheat berries              1:3                2          1 hr
  Wheat, bulgur, soaked+     1:4                2          2 hr
  Wheat, bulgur, pilaf+      1:2 1/2            2          15 to 20 min
  Wheat, cracked             1:2                3          20 min

  *   From 1 cup of uncooked grain.
  **  Grain should be soaked briefly in tepid water and then drained before
      it is steamed.
  *** Grain should be soaked overnight in cold water and then drained before
      it is cooked.
  +   Grain may be cooked by covering it with boiling water and soaking it
      for 2 hours or cooking it by the pilaf method.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

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___ Blue Wave/386 v2.30

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)