Text 7095, 99 rader
Skriven 2008-05-15 15:53:00 av Michael Loo
     Kommentar till en text av MARK LEWIS
Ärende: rice etc 309
====================
  Msg#: 9                                            Date: 14 May 08  17:15:35
  From: Michael Loo                                  
    To: Mark Lewis                                   
  Subj: rice etc 309

 ML> yeah, i know.. but the problem isn't that i want roast... i want real
 ML> ribs with their 2 inch wide bone and all that loverly gristley chewey
 ML> connective tissue holding the meat to the bone... i won't even mention
 ML> how well i like those bones roasted and then boiled to make a beef
 ML> stock ;) 

Makes sense - so order your roasts with ribs. I like them, too,
but especially for beef ribs I don't cook the roast long enough
to make the gristly chewy stuff edible - I'd have to carve off
the main muscle and put the bony bits back in for an hour.

 -=> Mark Lewis said to Jim Weller re: BULK PURCHASES  80508 <=-

 ML> we have (finally) found some basmati rice in our area... it 
 ML> seems to be whole long grain stuff as it has to soak for two 
 ML> hours before an hour of cooking it...
 JW> Polished white basmati cooks up like any other long grain rice. You
 JW> must have unpolished brown rice? Even then it should be cooked in
 JW> 30-45 minutes tops after soaking.
 ML> let's see... [/me grabs clear, square, plastic jug of rice]
 ML> Rinse and soak the Brown Basmati Rice for 2 hours before cooking for
 ML> best results.

That's a lot of soaking.

 ML> Rice Cooker: Add 3 cups of water for each cup of soaked rice cooker.
 ML> Cook till cooking is complete. Wait for a few minutes for steam to
 ML> settle, remove lid and serve.

That's a lot of water.

 ML> Open Pot: In an open pot boil 5 cups of water for each cup of soaked
 ML> rice. Add the soaked rice, stirring occasionally. Cook on medium-high
 ML> heat for 15 minutes, based on your stove. Drain excess water and cook
 ML> for 5 minutes on very low heat. Cook until rice is soft.

That's a lot of water. And a waste of energy.

 ML> Closed Pot: Add 4 cups of water for each cup of soaked rice in a pot.
 ML> Bring the water to boil and then add soaked rice. Cover the pot, and
 ML> lower the heat to low. Cook for 20 minutes, based on your stove. Shut
 ML> off the stove and let the rice stand in the covered pot for 5 minutes.
 ML> Remove the lid and serve. 

That too is a lot of water.

I'd cut the water by a third or more.

 ML> that's it... i guess i was off on the cooking time a tad but this is
 ML> also the first time that i've actually read the label, too

That'll teach you to read the label. Not.

KARI-KARE

2 1/2 lb pork hocks (or oxtail), cut into 2" lengths
2 Tb oil
2 cl garlic, minced
1 md onion, sliced
1/2 ts salt
1/2 c achuete water (optional)*
3 Tb peanut butter
2 Tb toasted powdered rice or mochiko (optional)
1/2 lb green beans
1 md egplant, cut into pieces

* Achuete water: soak 1 Tb achuete (annatto, achiote) seeds in
water for 30 min. Squeeze seeds between your thumb and finger
tips until the water turns red. Strain and set red water aside.
Or heat 2 Tb oil, saute achuete seeds until oil turns red,
discard seeds. Use oil for sauteing rest of ingredients.

Place meat in large pot, add enough water to cover.
Bring to boil, lower heat and simmer until tender.

Heat oil in a skillet and saute garlic and onions. Add cooked
meat and 2 c of its broth. (save the rest of the broth for
other uses). Add salt and achuete water. Simmer for 15 min.

Stir in peanut butter and toasted rice powder, bring back to
simmer and cook, stirring, for 5 min.

Add green beans and eggplant. Cook until vegetable are tender,
stirring constantly. Correct the seasonings.

Serve hot with rice and bagoong (fish sauce).

http://www.tuns.ca/~armando/pork.html
Posted to NCE 13 May 98

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