Text 14100, 71 rader
Skriven 2011-07-30 23:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: rice bugs
=================
-=> Quoting Dave Sacerdote to All <=-

 DS> drippings to get rid of some bug-infested rice. Cooking
 DS> it all together as a dinner extender for the dogs.

 DS> [Later] The rice is done and I think I'm going to bring some for lunch
 DS> tomorrow.  Can't see the bugs when everything is cooked anyway.

Oh yum. Remind me not to eat at your place! Actually I would do the
same thing and not tell anybody. They are harmless. And if they are
small sometimes you can sieve a lot of them out before you cook the rice.

Tip: I have not had a single pantry bug infestation since I started
religiously freezing all my rice, flours, grains, seeds and nuts for
a week as soon as they come home from the supermarket, before they
are stored in the pantry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Rice Dressing - Danny Gauldin's
 Categories: Cajun, Dressing, Rice, Offal, Pork
      Yield: 1 Servings
 
    1/2 lb Chicken gizzards
    1/2 lb Chicken livers
    1/2 lb Ground pork
      2 md Onions; chopped
      2    Ribs celery; chopped
      1    Bell pepper; chopped
      2    Cloves garlic
  1 1/2 c  Uncooked rice
      3 c  Giblet stock water
      2 ts Cayenne pepper
      2 ts Salt
  1 1/2 ts Black pepper
      1 ts Paprika
      1 ts Dry mustard
      2    Stalks green onion;
           Chopped
      2    Sprigs parsley; chopped
 
  Place giblets (gizzards and livers) in 3 cups boiling water. Boil
  until tender (about 20 minutes). Remove giblets and save water as
  stock. Separate and chop liver and gizzards. Add one tablespoon of
  oil to skillet and brown ground pork and gizzards about six
  minutes. Add seasoning, onions, celery, garlic and bell pepper.
  Stir thoroughly. Add a little butter, and simmer for about ten
  minutes. Add the stock, and simmer for five minutes. Add the rice,
  chicken livers, green onions, and parsley. Stir and simmer five
  minutes. Cover and reduce to a low heat level. Cook until rice is
  fluffy (about 10 minutes or more).

  January 18, 1998.
  
  Recipe by: Danny Gaulden
  
  From: Bbq@listserv.Azstarnet.Com
 
MMMMM


Cheers

YK Jim


... Is nothing sacred to a bug?

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