SC - rice / squash feast - help!!
Jenne Heise
jenne at mail.browser.net
Tue Apr 10 14:54:40 PDT 2001
> > I tried to make this as a soup a while back. We found that only when
> > almost all the liquid had boiled away was it a palatable
> > side-dish. What's
> > the secret to making it as a soup?
> When I made this, I was using fresh spices and dried herbs. When I
> originally made this, I tasted the broth regularly to see if I liked the
> flavor and at one point added more pepper to improve the taste.
Maybe we simply did not boil it long enough. The broth simply didn't have
much flavor.
- --
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"He cooks eternally, imperturbably, suspended in the chaos of which the
Master interprets the meaning..." Kipling, "With the Night Mail"
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