SC - Newcomers Redaction
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Wed Oct 22 07:39:02 PDT 1997
Old note:
Looking back at it, I'm not so sure that I got the initial quantity of
water correct from memory...
True. It's 2:1 water to rice, more if the rice is brown rice. (This varies
depending upon desired result, of course. Sticky rice desired? More water.
Crunchier? Less water. But 1:1, as you listed, was not quite right.)
Having seen other commentary about in-period oranges, I'm wondering if
it would help my proposed version of this dish if the zest of one or
two were added to the juice? (Newbie time: by "zest", I *think*
everyone means the grated brightly-colored portion of the peel, which
is the primary source of peel oils. Right?)
Yes. The zest is as you describe.
Tibor
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list