Text 9972, 100 rader
Skriven 2007-01-05 01:58:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: 688  61219
======================
 -=> On 01-04-07  19:52,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: 688  61219 <=-

 >  I've never heard of post-cook rinsing or oven drying.  Why would one
 >  do that?

 IH> Adding cold water releases the excess starch which drains out. Hot
 IH> water then re-heats it, and oven drying, err.... dries it, so instead
 IH> of horrid lumps of stuck together goo, you get lovely individual
 IH> grains. Which is just how I like it to go with indian food, and for
 IH> that matter, how about 200 million indians seem to like it too.

  But ...  We put the rice into a pot with water, bring to a boil,
  simmer for 25 minutes and then have lovely individual grains.

 IH> (smirk) Not that I would criticise Glen if he likes to eat glued
 IH> together rice. His funeral.

   Our rice is never glued together:-}}   Perhaps that is what some of
   the critics are criticising?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FROGMORE STEW
 Categories: Tv food, Stew, Seafood, Sausage
      Yield: 4 Servings
 
MMMMM-------------------------STOCK BASE------------------------------
      4 qt Water
      2 lb Shrimp shells
      2    Onions, chopped
      4    Rib celery, chopped
      1 md Carrot, chopped
      8 oz Can stewed tomatoes
      1    Bay leaf
      1 tb Chilli paste (or 1 jalapeno
           - with slits in the side)

MMMMM----------------------------STEW---------------------------------
      2 oz Garlic, minced
      2 oz Shallots, minced
      1    Red pepper, finely diced
      1    Green pepper, finely diced
    1/2 c  Oil
    1/4 bn Kale
    1/4 bn Mustard greens
      2 oz Each of thyme, sage
           - rosemary
    1/2 lb Duck sausage
     12    Jumbo shrimp (3 per person)
      2    Tomatoes, skinned, seeded
           - and finely diced
      1    Recipe stock base
      4    Preboiled corn on the cob
    1/2 lb Precooked lentils
    1/3 c  Cooked white rice
 
  Combine all ingredients in a stock pot and bring to a boil.
  Reduce heat and simmer for 30 minutes. Strain and set aside.
  
  In a large saute pan over moderate heat, sweat garlic,
  shallots and peppers in the oil. Add greens, herbs, and duck
  sausage. Cook on medium flame for 5 minutes. Add shrimp and
  cook for about 1 1/2 minutes. Add tomatoes, stock base, and
  corn on the cob. Cook another 5 minutes, then add precooked
  lentils. Cook for 30 seconds. Remove pan and set aside.
  Pour hot stock into 4 large soup bowls. Combine rice and stew
  ingredients, dividing up quantities evenly into each bowl.
  
  This dish gets its name from the city where it originated -
  Frogmore, South Carolina. The original version of this Low
  Country seafood stew calls only for shellfish stock, shrimp,
  and corn on the cob (no frogs, thank you). My interpretation,
  a somewhat heartier concoction made so with the additions of
  lentil, rice, peppers, kale, mustard greens and duck sausage,
  is a Cafe Buelah favorite.
  
  Yield: 4 main course servings
  
  CHEF MARVIN WOODS
  
  SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK
  SHOW #DJ9258
  
  Format by Dave Drum - 02 February 98
  
  FROM: Uncle Dirty Dave's Kitchen
  
  From: Dave Drum                       Date: 06-10-99
  Cooking
 
MMMMM


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