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I just diced up some ham, and cooked some rice, to throw in the fridge. Now, when I decide to cook pork fried rice, later tonight, I'll have everything I need, ready to go.:tongue_smilie:
As a side note......I have all but given up, on cooking rice. I still can't get it right.:blushing:
I've resorted to using "Boil in bag" rice, but I have descovered that they now offer "boil in bag Jasmine rice"!:clap:
Get yourself a real good rice cooker. Stay away from the cheaper ones that are under $50.00 - you get what you pay for. I use this one - ran me about $100.00.Quote:
Originally Posted by 2dumb2kwit
http://www.zojirushi.com/ourproducts...ges/nsrnc1.jpg
http://www.zojirushi.com/ourproducts...rs/ns_rnc.html
Then get yourself some premium rice. I use Nishiki brand. You can get it for about $59.00 for 50 lbs or around $34.00/25 lbs. I usually buy the 25 lb. bags.
http://www.roundeyesupply.com/v/vspf.../610100-2T.jpg
Nishiki is a sticky sushi style rice. I use it for pretty much everything that calls for rice. Follow the directions on the bag, but add about 1/2 cup of water more than the directions call for per cup of rice, even more if you want the rice "looser." You can't possibly mess this combination up. It"s perfect.
I got out of court early today, and have been averaging 2 or 3 hours of sleep each night for the last week or so. Too tired to cook again. So I stopped here for a very late lunch/early dinner:Quote:
Originally Posted by 2dumb2kwit
http://www.legalseafoods.com/legals/...e_Alt_Hero.jpg
http://www.legalseafoods.com/Restaur...th-Shore-Plaza
The head chef's a friend who lives in the same town as I do. He hooked me up with a great meal. My side was a perfect serving of Jasmine Rice. :tongue_smilie:
I even had desert. :)
Boston Cream Pie withCroft 10 Yr. Tawny Port
LOL....I bet he cooked it in a beat-up, old aluminum pot.:innocent:Quote:
Originally Posted by Ken
:sneaky2: I think this is the one they use.
Specifications
Capacity: 40 cup capacity
# of Servings: 180 servings of 3 oz. portions
Color: Silver
Electrical: 208 Volts, 60 hz, 10.8 amps, single phase
Cord Length: 67"
Weight: 24.9 lbs
http://www.restaurantsource.com/pana...721-21139.aspx
I helped an elderly Neighbor wash his car today, I always do things for him because he must use a walker, every little thing I do for him is rewarded "Usually" with a 12 pack of beer,, (He MAKES me take it!) :innocent: anyway, Today, after washing his car, about 1/2 hour later James (retired police Cheif ) knocked on the door, He brought me a NICE New York Steak and a Big baking potato for helping him .:drool: so Later , I am going to break out the George Forman Grill ,, :)
Some light reading,for Ken.:innocent:
http://www.nytimes.com/2007/05/09/dining/09mini.html
Do they get hot enough, to cook a steak? (I mean to sear it good.)Quote:
Originally Posted by Justin Case
(I've never used one.)
I love that place!Quote:
Originally Posted by Ken
I've eaten there many a time @ Logan waiting for a flight back home.
Oh Yeah,, They work real good !! In Fact, they get so Hot its easy to over cook,, will cook in half the time as the grill,, I do not have a grill here in the apt complex,, but the George Forman is Damn near as good,Quote:
Originally Posted by 2dumb2kwit
Quote:
Originally Posted by BENESSE
Oooow, oooow! You've gotta' try the Cedar Plank Grilled Wild Alaska Salmon, the Portuguese Fisherman's Stew, and the "Treasures of the Sea." :blushing:
Quote:
Originally Posted by 2dumb2kwit
Why bother with a George Foreman (I have 2 and love 'em) when you can use a simple frying pan? :sneaky2:Quote:
Originally Posted by 2dumb2kwit
What are "Illegal" sea Foods ? :innocent:
Undocumented imports?:innocent:Quote:
Originally Posted by Justin Case
Venison, meat loaf recipe experiment.
1.5 lbs Venison
1 egg
1 cup bread crumbs.
1/2 cup A1 cracked pepper bold sauce
1/4 cup diced onion
1 tbs mushroom catsup. http://www.celtnet.org.uk/recipes/mi...ushroom-catsup
1/2 tsp sage
1/4 tsp garlic powder
1/4 tsp origano.
Combine in a mixing bowl.
Pre heat oven to 350˚
I used a cast fry pan coated with bacon fat spread the mixture in the pan
Bake for 1.25 hour.
Drain excess fat and oils.
Crumble Blue cheese or a feta on top and broil to melt and brown the cheese.
Fingers crossed.
DUH !!!!! I didnt even think about using it on that fish :blushing:Quote:
Originally Posted by Ken
mmmmmm sounds good !Quote:
Originally Posted by gryffynklm
Needs work. Smells good the cheese was good but the meat mixture needs something. The meat is a bit strong in flavor. It needs something to sweeten it up a bit. I had Sweet Baby Rays BBQ sauce with it. I liked it. MAybe add fine chopped walnuts or pecans in the mix.
Maybe adding a little ground pork???Quote:
Originally Posted by gryffynklm