Text 34742, 77 rader
Skriven 2016-01-01 13:36:58 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: more or less attractive 748
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>  ML> Maybe. I don't particularly like the running as
>  ML> fast as one can to stay in the same place thing,
>  ML> but it keeps people going, I guess.
> Better to get ahead, if even a bit, than to fall behind.

I tend to stay in one place until the rear end catches
up with me! Sometimes the front sees the light as well.

>  ML> >  ML> Today it got up to 60F. Not bad, considering.
>  ML> > I understand the northeast is supposed to get warmer this week.
>  ML> Wow, did it ever. I didn't need a jacket yesterday.
> We've been in the mid 50s, cool enough for a jacket. Our first night
> here was down into the 20s but has warmed up a bit since.

It got down into the low 30s with flurries, and by the
time I leave on Tuesday or Wednesday it'll have gotten
into the lower teens (Fahrenheit). Apparently, as soon
as I leave, it'll get back into the 50s, so says the
Weather Cannel.

>  ML> My way I'd do the 500 preheat, shove the meat
>  ML> in, and immediately turn the oven off.
> I'd want mine a bit more done; I don't want the cow to moo when I stab a
> fork into it. OTOH, I don't want shoe leather either.

My most recent beef roast experience - brown on all
sides but one, shove into a 500 oven, 10 minutes,
heat off, I cut annie's off the browned sides and
mine off the unbrowned side, and everyone was happy.


Jeweled Rice with Dried Fruit
categories: Iranian, Persian, starch
servings: 8 to 10

3 c basmati rice (1 1/4 lb)
4 qt water
3 Tb salt
1/2 c dried apricots (3 1/2 oz), quartered
1/2 c golden raisins (3 oz)
1/2 c dried cranberries (2 oz)
1 stick (4 oz) unsalted butter
1/2 ts ground cardamom
1/2 ts black pepper
1/2 c coarsely chopped shelled unsalted pistachios
-  (not dyed red; 2 1/2 oz)

Rinse rice in several changes of cold water in a large 
bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-qt heavy pot, then 
add rice and boil, uncovered, stirring occasionally, 5 min 
from time water returns to boil. Drain rice in sieve. 

Toss together dried fruit in a bowl. Melt 6 Tb butter 
with cardamom and pepper in cleaned and dried pot, 
stirring to combine, then alternately layer rice and 
dried fruit over it, beginning and ending with rice 
and mounding loosely. Make 5 or 6 holes in rice to 
bottom of pot with round handle of a wooden spoon, 
then cover pot with a kitchen towel and a heavy lid. 
Fold edges of towel up over lid (to keep towel from 
burning) and cook rice over moderately low heat, 
undisturbed, until tender and a crust forms on bottom, 
30 to 35 min. Remove from heat and let rice stand, tightly 
covered and undisturbed, at least 30 min.

Heat remaining 2 Tb butter in a small skillet over 
moderate heat and cook pistachios, stirring, until 
lightly browned, 2 to 3 min. 

Spoon loose rice onto a platter, then break crust into 
1" pieces and scatter over rice. Sprinkle with pistachios. 

Gourmet, November 2004
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