[Sca-cooks] Re: rice

[Stefan li Rous]

Phlip said:
> >         Maybe the rice was old. Master Adamantius cooked a
> > wonderful 12th
> > Night event in RI, and made a seafood rissotto, which unfortunately
> > was extremely
> > crunchy. I believe that he cooked the rice for several hours, too.
> > Tasted
> > really nice, if you got over the feeling of eating raw rice.
> >      Devra
>
> Yeah, it tasted wonderful- as it happens, I cooked and dismantled  
> most of
> the lobsters for it, with Stefan's help, and someone else's, but that
> rice itself just wouldn't cook. Was a real bummer.

Yep. Ansteorra isn't exactly lobster country, and what you can get is  
rather expensive, so I was looking forward to this dish. It tasted  
wonderful, but all the chewy, tough grains of rice were a problem and  
disappointing. I couldn't eat that much of it because of the rice,  
although there were so many other good things at that feast that I  
probably didn't have much room left. Although if I had had just the  
lobster and the sauce, without the rice, I suspect I could have  
stuffed in a lot more. :-) The rice wasn't quite raw, but it was too  
hard. I did learn a bit about shelling lobsters and such, although  
I'm not sure how much I remember several years later.

I lean toward the rice being old, rather than some modern rice/ 
medieval sauce interaction. Afterall, the practice dishes were better.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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