Text 29524, 84 rader
Skriven 2012-09-12 18:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: feel the burn 257
=========================
 ML> Very much so, except with a burned roux you can clean out
 ML> the pot and start over, and burned rice happens at the end
 ML> of the process, so that's an extra 20 min down the tubes.
 NB> Or 40+, if one is using brown rice... and a lot more to toss than just
 NB> the roux.

The funny thing is that the aroma of burned rice isn't
always totally disgusting: on occasion it has been used to
provide additional smoke in tea- or camphor-smoked dishes
I believe. Also burned sugar, which is pretty foul by
itself, is so used.

Here's a question. Burned rice is gross. How come burned
toast isn't gross? Could it be aerobic vs. more or less
anaerobic burning?

 NB> An open flame, or a too-high burner setting...  actually, also, just
 NB> being in an environment that isn't close enough to what one usually
 NB> has

Indeed. I've sort of solved this by having all environments
be sort of foreign to me - as expected, it only sort of works.

==

 ML> It does get more ... interesting ... as one gets down
 ML> toward the bottom.
 NB> Yup...  And, at first, not realizing the degree of damage, I had
 NB> brought up some of the black flakes, thinking that it was only rice
 NB> sticking to the bottom of the pot...

Uck. And even with these reinforcements, sometimes we still
do it. I wonder what will happen when I go totally round the
twist and still attempt to cook? Maybe a full-scale conversion
to raw-a-tarian will be in order.

 ML> Gotcha. I also tend to be thrifty that way, occasionally
 ML> to the distress and detriment of my taste buds.
 NB> The extra ginger in the congee did help the tastebuds cope... :)
 
For me, large shots of alcohol would be the remedy of choice!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kedgeree
 Categories: British, Fish
   Servings: 4

      2    Eggs, hard-cooked
           - peeled, chopped fine
  1 1/2 c  Flaked finnan haddie
           - freshened, boned, skinned,
           - (or any smoked fish)
           -*** (See NOTE) ***
      3 c  Cooked basmati rice
           -(try brown basmati rice)
    3/4 c  Heavy cream
  1 1/2 ts Curry powder (or to taste)
    1/2 ts Freshly grated nutmeg
           Generous grindings of pepper
      3 tb Lemon juice
           Lime wedges

  PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl;
  toss together lightly to mix. Put the cream in a small saucepan, add the
  curry powder and nutmeg, heat, stirring until the spices are blended. Add
  the cream mixture, pepper, and lemon juice to the rice mixture, and gently
  toss. Taste for salt and seasoning and adjust if needed (the dish won't
  need any salt if the smoked fish is salty). Put the Kedgeree in a casserole
  and heat in oven only until piping hot. Serve on a platter surrounding
  softly scrambled eggs, and garnished with lime wedges.

  NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain
  then poach it in fresh milk. The milk sweetens the fish and tames its
  saltiness.

  MARION CUNNINGHAM

  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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