Text 8664, 108 rader
Skriven 2006-12-11 01:04:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Rice
================
 -=> On 12-10-06  07:22,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Rice <=-

 ML> . . .Uncle Ben's . . .
 
 DSh> Almost the only rice we use although we have experimented 
 DSh> with a few others in the past.

 DSac> Dale, I'm not trying to be a smartass, but:  Why do you use Uncle
 DSac> Ben's Converted rice?  It's vastly more expensive than regular
 DSac> rice and (despite the processing) takes longer than standard rice
 DSac> to cook. And it seems so characterless to me.  Am I missing out
 DSac> on something?  Does it have advantages?

  First answer -- it is what we have been using for four decades plus --
  sort of gotten used to it:-}}   Back in the day, we did listen to what
  was being said (hype or not) about the converted rice having restored
  nutrients that regular polished white rice lost.  That is one reason
  we chose it back then -- and a reason for sticking with it today.

  As to price, I don't find that it is vastly more expensive.   Tonight
  I checked web pages and found that Safeway store brand plain white
  rice was $2.55 for a five pound bag, or $0.032 per ounce.   At the
  same time, the Uncle Ben's that we buy is listed at Sam's club for
  $6.12 for a 12 pound bag -- which is exactly the same price per ounce.
  Although Sam's does have white rice at a smaller price per ounce, it
  does not have white rice in anything smaller than 25 pound bags.   The
  12 pound bag lasts us for months.

  I cannot compare the cooking times -- don't know.  What I do know is
  that Gail has the UB cooking down to an exactitude.   I think it takes
  25 minutes, doesn't need tending, never scorches, and comes out light
  and fluffy every time.  Don't know how to cook regular white rice, but
  I suspect it is similar method to what she uses for UB.

  As to flavor -- I will agree that some of the specialty rices have
  more flavor.  We use them on occasion, just not as a staple starch.
  I've not had a regular white rice that I thought tasted any different
  from our UB, but I haven't had them all that often either.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken-Andouille Gumbo
 Categories: Cajun, Chicken
      Yield: 4 servings
 
    3/4 c  Cooking oil
      1 c  Flour
    1/2 c  Onion, chopped
    1/2 c  Green bell pepper, chopped
      1    Hen, cut into 8 pieces
      1 tb Coarse ground garlic powder
           -with dried
           -parsley
           -salt (to taste)
           -red pepper (to taste)
           -black pepper (to taste)
      1 lb Andouille sausage, cut into
    1/4    -in chunks
    1/2    Onion
  1 1/2 qt Water, hot
      4    Stalks green onion, chopped
      2    Sprigs parsley, finely
           -chopped
      2    Green bell peppers
           -(see--NOTE:)
 
  In a black cast-iron skillet, heat the oil.  It is hot enough
  when a pinch of the flour sizzles.  Add the flour 1/3 at a time,
  stirring constantly.  Cook until the roux is a dark brown in
  color.  Remove from the heat.

  Add the 1/2 cup of onions and bell pepper.  Continue stirring the roux
  until it is completely cooled.
  
  Season the chicken pieces with the garlic and salt and peppers,
  to taste.
  
  In a large aluminum pot, place the chicken pieces and add
  enough water to cover them.  Boil for 1/2 hour.  Add the sausage,
  roux, 1/2 onion, and the 1-1/2 quarts of hot water.  Cook for 1
  hour.  Add the green onions and parsley.  Cook for 15 minutes
  more.
  
  To each individual serving, add a pinch of gumbo file and serve
  over a bed of rice.
  
  SUGGESTION:  Try serving the gumbo with slices of fried sweet
  potatoes on the side.
  
  Recipe from:  "Roger's Cajun Cookbook" by Vernon Roger, published
  1987
  
  From: David Pileggi                   Date: 01-16-01
  Cooking
 
MMMMM





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