[Sca-cooks] Re: rice
Stefan li Rous
StefanliRous at austin.rr.com
Fri Oct 7 00:34:36 PDT 2005
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
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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