Text 6102, 142 rader
Skriven 2011-01-21 20:53:51 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6049 av Janis Kracht (1:261/38)
Ärende: rosemary 944                                             [1]
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Hi Janis,

 JK> Hope the weather is treating you better than it's treating me up here
 JK> .. brrrr (grin)  This weekend is supposed to be worse though for
 JK> temps, so I better not complain too much tonight (g)

We've had one major snow storm this winter (at Christmas, when we were
in NY) and one ice storm (about 10 days ago). It's supposed to snow
again next week, with some possibility of ice again as well. The
temperatures have been below normal most of the time since late
November.  Almost like a NY winter but in NC.  We're really feeling it
in our bones.

>> It should work as long as the rice is short grain, and you cook it in
>> the method used for Risotto, rather than regular rice.

 JK> > I've got the short grain brown rice but don't know if I've got the
 JK> > patience for cooking rice the risotto way. Too used to my rice
 JK> cooker. > (G) I will give it a try, on a day when there's few
 JK> distractions.

 JK> I think any brown rice takes about 45+ minutes, right?  I'm sure short

Usaually about that in my rice cooker or stove top, doesn't seem to
matter which method I use. Just that the rice cooker is "set and forget"
but stove top takes a bit more fuss.

 JK> grain brown rice is no different.  So, yes that would take some time
 JK> and energy. You don't have to stir it constantly, but you do have to
 JK> stir it 'frequently'. Maybe that might make a difference?  I know

That would be a big help! I won't be tied to the stove if I can stir it
frequwntly as opposed to constantly.


that JK> when I'm really tired, I've been known to ignore it for a while
and JK> then come back and add that "next cup" of broth. :) Hence you
might JK> need a touch more broth.. but you don't want to overcook the
risotto JK> either.

Good; it's a much better option than I was thinking. Michael made some
in 07 at Dale's but I wasn't especially paying attention to how much
attention he gave it.


 JK> > Boil the beet tops like other greens (soutern style) or stir fry

 JK> One could also throw them in the risotto.. I've made beet green
 JK> risotto before... I've used them instead of spinach.  These particular

We picked up some collard greens today. They'll be cooked down tomorrow,
in the typical southern style, with ham hocks and lots of water. I'll be
putting some in the freezer for eating later. We're also smoking the
free range turkey tomorrow; high temperature is supposed to be about 35.

>> pepper, and add the garlic cloves. Make a pouch with the tin foil.
>> Roast the beets in the preheated oven until tender, about 45-50

 JK> > I'll have to try roasting beets in a packet. Last time I did it,
 JK> they > were old and didn't do too well on an open sheet. I've got some
 JK> turnips > now I'm probably going to roast; think I'll do them in a

 JK> I'm so used to throwing garlic in a packet with olive oil and salt and
 JK> pepper for garlic mashed potatoes, it just seemed "natural" (g).

>> For the risotto:
>> 2 cups japenese short grain brown rice, or 2 cups regular white aborio
>> rice   [note: The bran on brown arborio doesn't let the starches out

 JK> > I've yet to find brown arborio, even in Wegman's last year. Whole
 JK> Foods > Market doesn't carry it either; that's why I went with the
 JK> short grain.

 JK> It should be good :)

That's what I figured; the short grain should be close enough to real
arborio rice to cook the same way.


>> for normal    risotto "creamy texture", and you'll just end up with
>> rice in broth from    what I've heard]

 JK> Now I know I once did find that brown arborio at wegmans.. it was in
 JK> the same kind of container that the white arborio was in.. haven't
 JK> seen it since, though.  When I used it, it did indeed make creamy
 JK> risotto.. So wonder if it was truly arborio, or what.

I looked all over the Wegman's in Brockport; it's a good sized store so
I thought I'd find it there but it was not to be found. I've also looked
into the Whole Foods Market in Raleigh and the Fresh Market in Chapel
Hill without success.

>> from the heat, and stir in another Tablespoon  butter and Italian
>> cheese, salt and pepper to tastes.  Serve immediatley.

 JK> > A lot of standing, stirring. Guess I'll have to get out my stool so
 JK> I > can sit and stir.

 JK> If I were you, I'd do it like I do.. it may take a bit more liquid
 JK> than called for, but I really only stir "frequently" when my legs
 JK> aren't cooperating. (g)

Not only my legs, but my wrists and left elbow would really be fussing
at me. The left wrist has been really achy this winter because of the
cold; makes it hard to do a lot of things.


 JK> > BTW, we checked out the Italian deli in the area we'd been meaning
 JK> to > try.  Got some locatelli romano and some sweet with fennel,
 JK> counrty and > hot Italian sausages. Have tried the first 2 of the
 JK> sausages--really
 JK> > good. They're made on premise. Got to try the other one, with some
 JK> of > the cheese. There's also a good NY style deli nearby (got a good
 JK> write > up in the paper) we need to try.

 JK> That sounds really great :)  It is such a great thing when you find a
 JK> good local sausage.  Interestingly, the best one we've found around
 JK> here is Lupo's.. well except for the local farms sausage.. The flavor
 JK> of the meat there is fantastic.. I was going to talk to the owners
 JK> though about their sausage recipe (g).  It's really lacking an
 JK> original Italian flavor.  Lupo's though are known as 'the' spiedie
 JK> people around here so it didn't surprise me that their sausage was
 JK> about the best :)  The marinade they use for the meats (lamb, pork,
 JK> beef or chicken) is available a

We always have fun exploring a new area; that was part of the fun of
Army moves. We'd seen the stores in passing on our way to other stores
but just not had the time or chance to stop in before. Now we've made it
to one, one more to check out.

>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Everyone has a photographic memory.  Some don't have film.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)