Text 6131, 134 rader
Skriven 2011-01-23 00:09:50 av Janis Kracht (1:261/38)
   Kommentar till text 6102 av Ruth Haffly (1:396/45.28)
Ärende: rosemary 944                                             [1]
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Hi Ruth!

>> Hope the weather is treating you better than it's treating me up here
>> .. brrrr (grin)  This weekend is supposed to be worse though for
>> 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

Yes, I understand the southern states are getting very chilly if not horrific
weather :(  Well, it would be horrific to me if I was expecting more moderate
temps.

> 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.

I can believe that.. it must be quite a shock to you both :( Hot soup, hot tea,
lots of humidity in the air in the house may help some.. Humid air is warmer,
at least here.  We can't stand it without 3 humidifiers going in our bedroom
(of course, that's the room with no heat (g) ).

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

>> 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.

Yes, it can.. but for me it's just a natural thing since I've never owned a
rice cooker.

>> grain brown rice is no different.  So, yes that would take some time
>> and energy. You don't have to stir it constantly, but you do have to
>> 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.

Same here... I'd die if I could take break and go sit and check my mail, etc.
(g)

> 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.

Just make sure you keep the heat low enough so it doesn't evaporate really
fast.  That should help.. expect the first time to be a failure (g).

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

>> One could also throw them in the risotto.. I've made beet green
>> 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.

That's neat :)  I love turkey, and so does Ron.  We've been known to do a few
during the holiday period :)  and after as well..

>>> 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

>>> 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
>> 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.

Yes, it does.. as far as I can tell :)

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

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

Understand.. can be a pia :)

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

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

>> If I were you, I'd do it like I do.. it may take a bit more liquid
>> than called for, but I really only stir "frequently" when my legs
>> 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.

Yes, I can understand that one :(  You must get some wicked arthritis..

>> > BTW, we checked out the Italian deli in the area we'd been meaning
[...]
>> That sounds really great :)  It is such a great thing when you find a
>> good local sausage.  Interestingly, the best one we've found around
[...]
> 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.

I can undersand how that would be fun with every move.. makes the move
certainly interesting :)

Take care,
Janis

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