Text 2240, 83 rader
Skriven 2010-09-30 21:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE  00930
===================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> And I buy the economical 10 kg (22 lb) bags at the Asian store and
 JW> carry two kinds, Thai and Basmati, which is a two year supply for
 JW> us.

 GJ> That is quite a low rate of use.
 
Well I do love potatoes and bread. It comes from having English
and German genes and growing up in an Irish-Scottish neighbourhood.

 GJ> I never freeze it, and have never found any pests.  OTOH, I
 GJ> have bought Pakistani red rice, complete with moth eggs, which
 GJ> matured and infested some other food.

I've only had moths or weevils thrice in 40 years but that was
enough for me to start taking prophylactic measures. I'm not sure
whether it was flour, rice, nuts or porridge that was the original
carrier as they spread quickly to everything. They are clever little
beasties; they will invade and consume wheat germ first, then whole
wheat flour, then white flour and ignore sweetened processed
breakfast cereal. I guess they have a good grasp of nutrition.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AC) Reveillon Cipate
Categories: Historical, Heirloom, Canadian, French
  Servings: 12

      4 lb chicken
      1 c  thinly sliced carrots
      2 lb boned pork shoulder
    1/2 lb sliced mushrooms
           (optional - a modern
           addition)
      2 lb boneless stewing veal
      2 c  diced potatoes
      1 lb boneless stewing beef
      2 ts salt
      2 c  chopped onion
    1/2 ts pepper
  1 1/2 c  diced celery
    1/2 ts savory
           Pastry
      2 c  flour
    2/3 c  lard or shortening
      1 ts salt
    1/2 c  cream or milk
      1 ts baking powder

Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare a
well-flavored stock with chicken bones. Remove fat from pork, dice
fine and fry until crisp. Cut pork, veal and beef in 3/4-inch cubes
and mix with chicken. Mix vegetables and seasonings. Scatter fried
pork fat over bottom of large heavy casserole (18 cup) or Dutch
oven. Fill dish with alternate layers of meat and vegetable
mixtures.

To make pastry: Mix flour, salt and baking powder. Cut in lard until
mixture resembles coarse bread crumbs. Add enough cream to make a
firm dough that can be easily rolled. Roll out to fill top of
casserole. Seal pastry firmly to edges of dish and cut several steam
vents. Refrigerate overnight to blend flavors.

Next day, pour in enough chicken stock through steam vents to fill
pie. Cover and bake at 300 F until meat is tender (4 1/2 to 5 1/2
hours). After 2 hours cooking, if pie seems dry add a little more
stock. Uncover for last 20 minutes to brown pastry.

  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... How do do ugly things like octopuses & hairy bugs reproduce?

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