It reminded me of the Kix commercials...
Witchdoctor tested, Wrinkle Dog approved.
Witchdoctor tested, Wrinkle Dog approved.
The Posse that cooks together...Recipe Thread :)
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You have a shotgun that shoots bacon slugs?! OMGWHEREHAVEYOUPPLBEENMYWHOLELIFEILOVEYOU!!!
-Magnus
I'm hoping to have some fresh bacon soon. Hubbys going hog hunting next week.
Sent from my HTC EVO on Taptalk.
Sent from my HTC EVO on Taptalk.
To see my latest food exploits, check HERE
Let me know when he comes back. I'll come visit.
You cant be more than about 7 hours away. Well worth the trip for fresh bacon.
If anybody is interested in experimenting w/ Persian food - let me know - that's about all I can contribute to this thread.
And Persian food doesn't have bacon. ;-)
-Magnus
And Persian food doesn't have bacon. ;-)
-Magnus
Magnus, you posted a recipe once, a long time ago in a thread far far away. It was a persian rice dish. I remember reading through it at the time and thinking it sounded delicious. I even bookmarked it, but lost my bookmarks. If you remember what it was, or if you have a favorite persian dish that you make with rice, could you post it here?
I'm sure it was Albaloo Polo - https://saffronandsabzi.wordpress.com/entrees/rice-dishes/albaloo-polo-sour-cherry-rice/ - I recommend people use a bit less sugar and experiment w/ dark cherries too. With or without chicken.
The "rules the roost" Persian rice dish is still Ghormeh Sabzi - http://www.bonappetempt.com/2012/05/ghormeh-sabzi.html - and is my personal favorite. Works well with good venison too but not, IMO, chicken. Use less lemons to start.
In both cases be sure you're solid w/ cooking rice first. I prepare both w/ variants taught my by my mother who did menu consulting and the Persian equivalent of Kitchen Nightmares for Persian restaurants (not as a show, as a service). If you're REALLY nice I might post the variants - if you're just moderately nice I'll cook some for anybody and have you over for dinner and drinks. -Magnus
You're right, it was the Albaloo Polo. I can't cook a plain white or brown rice to save my life, but I can cook risotto to perfection. At least what is my idea of perfection. I like to stand and stir, I don't do well with dump in a pot and walk away for 20-40 minutes. I will have to have my husband cook the rice.
Florida would be an awfully long way to travel for dinner and drinks.
Thanks!
Florida would be an awfully long way to travel for dinner and drinks.
Thanks!
You're right, it was the Albaloo Polo. I can't cook a plain white or brown rice to save my life, but I can cook risotto to perfection. At least what is my idea of perfection. I like to stand and stir, I don't do well with dump in a pot and walk away for 20-40 minutes. I will have to have my husband cook the rice.
Florida would be an awfully long way to travel for dinner and drinks.
Thanks!
I can't cook rice either. Always comes out crunchy. I gave up & bought a rice cooker. Works great.
Sent from my HTC EVO on Taptalk.
Florida would be an awfully long way to travel for dinner and drinks.
Yeah - and people would start to wonder.. when your standards dropped so low.
The first trouble-shooting step to bad rice, whether traditional or rice cooker, is giving it a proper soak with salt for a few hours to overnight before draining and cooking.
And use proper Persian Saffron - Spanish and Greek Saffron have been bred better to get you high but not as flavorful. And yes, saffron can get you high and nauseous in reasonable amounts.
For those more meat inclined, I can hand make some seasoning you can try on the grill to get a Persian flair. -Magnus
I'm going to go out on a limb here and say I will have to order my saffron over the internet. I was thinking it was going to be difficult enough to find any saffron a reasonable distance from here I live, but I'm going to guess that Persian saffron is even less common and could prove impossible to procure.
See if you have an Armenian market in town - or I can send out Persian SWAT complete w/ flying carp... nahhh.. I won't go down the politically incorrect route. It's early yet. -Magnus
Hahaha, Armenian market. I don't even think the folks around here would know how to spell it, let alone know how to stock it. These people think Applebee's is gourmet food and potatoes are the spice of life.
I can always pick some up when I get to NYC next month.
(This ends with a dead-drop spike in New York, NYPD, and an interview w/ Anderson Cooper.)
I fuss at my wife for the same thing... I just dont know how you mess up rice. 2 parts boiling water to 1 part rice, simmer until the rice has soaked up all of the water. Easy Peasy!
For lovers of Spanish Yellow Rice w/ Saffron:
One small packet of Mahatma yellow rice cooking directions calls for 3/4 cup of water. Replace one of those 1/4 cups of water for a 1/4 cup of Italian dressing. So you boil 1/2 cup of water and 1/4 cup of Italian dressing. Add the rice and cook according to the directions. If you want your rice a little softer, add just a splash more water. You still simmer it until all of the water has been absorbed. It goes really well with italian dressing marinated grilled chicken breast.
This is too funny to miss - and heck if I'm not trying it even if it is a joke. -Magnus
You posted SPOILERS! Oh noes!
But yeah - I was thinking it was genius until then. I'm still going to try it.
Sent from my TARDIS
But yeah - I was thinking it was genius until then. I'm still going to try it.
Sent from my TARDIS
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