Greek rice- was Re: [Sca-cooks] Serving Hard Cooked Eggs
Phlip
phlip at 99main.com
Sun Jun 8 16:17:06 PDT 2003
Ene bichizh ogsen baina shuu...
> >
> >This is called rice from Greece. You should take rice and boil it in
water
> > until half done. Then pour out the water and boil the rice then in a
clean
> >fat
> > and then pour the fat off and do not oversalt.
>
> The translation by Melitta Weiss Adamson says to finish the cooking by
> frying the rice in lard, then pour off the lard and sprinkle the rice with
> sugar. And do not oversalt.
>
> Regards,
>
> Cindy
Thanks, Cindy- another take is always good ;-)
What I did, since I had vegetarians to deal with, was fry the first batch in
olive oil, then the subsequent batches in the lovely goose and duck fat I
had from the goose stew- lovely flavor, and satisfied the vegetarians and
the carnivores without much extra effort.
Which phrase indicates the sugar?
Phlip
"When in doubt, heat it up and hit it with a hammer."
Blacksmith's credo.
If it walks like a duck, and quacks like a duck, it is probably not a
cat.
Never a horse that cain't be rode,
And never a rider who cain't be throwed....
----- Original Message -----
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, June 08, 2003 11:35 AM
Subject: Re: [Sca-cooks] Serving Hard Cooked Eggs
>
>
>
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