I don't see anything wrong with eating duck or goose. -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Jude DaShiell via Cookinginthedark Sent: Thursday, August 20, 2020 6:30 PM To: meward1954--- via Cookinginthedark <cookinginthedark@acbradio.org> Cc: Jude DaShiell <jdash...@panix.com> Subject: Re: [CnD] Yesterday's nostalgic lunch
Beef prices are at sticker shock level in the United States along with lamb. Pork chicken and turkey remain available. If this keeps up, goats duck and geese could get on the menu along at a last resort with whatever road kill manages to go for reincarnation. On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 17:08:50 > From: meward1954--- via Cookinginthedark > <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Yesterday's nostalgic lunch > > Yesterday for lunch, I went back to something I did when I first > started cooking, back when I was new to cooking and too broke to buy > expensive stuff like meat. Yeah, meat was expensive those days. So > my version of curried rice was about as far from authentic as you can > get, but this is what I did yesterday to recall old times. > > Mary?s inauthentic curried rice > > 1 or two ribs celery, chopped > > 1 carrot, peeled and chopped > > ? onion, chopped (or more) > > 3 cloves garlic, minced > > 1 cup rice (I had brown jasmine rice) > > Olive oil > > Curry powder, to taste > > > > Sautee vegetables in olive oil over medium heat until almost tender, > stirring occasionally. Add rice and continue cooking, stirring > frequently and making sure there is enough oil, until the rice is browned and coated. > Ad curry powder to taste, stir and cook another minute or so, making > sure it doesn?t burn. Lower heat and ad enough broth or water to cook the rice. > Bring to a simmer and then lower heat again. Cook, covered, till the > rice is done. It might take a little more liquid than the rice would > if you just cooked it without frying or adding the vegetables, so check it occasionally. > Yes, in this dish, it is fine to check the rice. > > > > Variations: I have put the rice and vegetable mixture into a baking > dish after it is fried and cooked it with pork chops over the top. > This could be done with chicken as well, or maybe any other kind of > meat. I have never tried hamburger, but that would have to be cooked first! > > Yesterday, I did not know that the rice was brown, but it just kept > not getting cooked and stayed chewy. I had to add more water, and > boiling water would have ben better than the cold I ended up adding. > > > > This would work with any rice except minute, which I never use anyway. > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
