Text 7554, 71 rader
Skriven 2011-02-22 10:32:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LOCATION LOCATION LO10222
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 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> It is fortunate for Australia that the
 GJ> custom of naming continents after explorers' first names did not
 GJ> continue.  James Cook did most of the early exploration in these
 GJ> parts, so the country could have finished up being named after him.
 GJ> Can you imagine the image problem we would have had if our country had
 GJ> been called, "Jim"!  Our cricket team would be called "The Jimminies"!

 JW> And what would be so terribly wrong with that?

(Sigh!)  I just _knew_ that there would be one person on this Echo who
would approve of it.
 
 GJ> So what one-word name would you use for the whole land separating the
 GJ> Pacific and Atlantic oceans?

 JW> The Americas.

OK.  That is 2 words, but it will do.  The Americas will thank you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Red Rice
 Categories: Grains, Meats, Typed
      Yield: 4 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      3 ea Slices thick cut bacon
      1 sm Onion; chopped
      1 c  Raw long-grain rice
      1 c  Crushed tomatoes; fresh or
           -canned
      1 ts Salt or to taste
           Black pepper to taste
           Cayenne pepper to taste
      1 c  Chicken broth or water
 
  Some call it "Charleston Red Rice," but this popular dish is eaten up
  and down and around the Atlantic coast, from Carolina to Georgia.
  Everybody has their own way of making REAL red rice so let's just
  call this one Classic Red Rice. It's delicious accompanied with hot
  corn bread.
  
  In a heavy saucepan, fry the bacon until crisp. Remove from pan and
  drain on a paper towel. Crumble when cool.
  
  Pour off excess bacon grease, leaving only enough to coat the bottom
  of the pan, approximately 2 tablespoons. If you don't want to use the
  bacon, use vegetable oil.
  
  Saute the onion for 2 minutes. Add rice and saute until the grains are
  coated with the bacon grease (or oil), about 5 minutes. Add tomatoes,
  salt, pepper and cayenne to taste. Add stock, cover and cook on low
  for 30 minutes.  DO NOT STIR!
  
  Transfer to a serving dish and garnish with crumbled bacon.
  
  Makes 4 servings
  
  Source: From "Vertamae Cooks in The Americas' Family Kitchen" by
  Vertamae Grosvenor; as published in the Oregonian FoodDay; typos by
  Dorothy Flatman 1996
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)