Re: [CnD] Yesterday's nostalgic lunch
We all loved that Cooking without Looking. Cooking styles and nutrition recommendations have changed a bit since then. But those of us of a certain age still owe a lot to Esther Knudson Tipps. I am grateful that I was in her class for a couple of years. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > 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 > > ½ 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
Re: [CnD] Yesterday's nostalgic lunch
I'm strange, the gummyer the better! Easier to eat that way and if the rice has good flavors in it it holds onto them better being gummy. Our cook made us fake rice that was made from zuccini and it was tastey and gummy. Then again, I've been strange from the beginning since I like my oatmeal on the thick side and my Mother found that out when she tried feeding me oatmeal for the first time. On Fri, 21 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Fri, 21 Aug 2020 14:13:46 > From: meward1954--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Yesterday's nostalgic lunch > > The thing about brown rice is that if you fry or sautee it before putting in > the water, it stays chewy but doesn't get that gummy texture that so many > people don't like. The oil keeps the grains apart. > > If I remember right, I used coconut oil, but you can use whatever you like, > depending on your budget, beliefs, etc. I wanted the coconut flavor. > > -Original Message- > From: Cookinginthedark On Behalf Of > Linda S. via Cookinginthedark > Sent: Thursday, August 20, 2020 5:12 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Yesterday's nostalgic lunch > > Oh, this sounds so so good! You started out to be a great cook. Over time it > just got better and better. > > I don't know what I would have done without that "cooking without looking > book, and to think when I got the job of teaching cooking to people who are > blind, I didn't know what I was doing. I just kind of made it up as I went, > until someone came along and gave me some structure. Thank god for that book > though! > > On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > > 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 > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Yesterday's nostalgic lunch
Oh no, I'm definitely not a great cook. But I started out living with a bunch of old hippie roommates. And I was broke. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > 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 > > ½ 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
Re: [CnD] Yesterday's nostalgic lunch
The thing about brown rice is that if you fry or sautee it before putting in the water, it stays chewy but doesn't get that gummy texture that so many people don't like. The oil keeps the grains apart. If I remember right, I used coconut oil, but you can use whatever you like, depending on your budget, beliefs, etc. I wanted the coconut flavor. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > 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 > > ½ 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
Re: [CnD] Yesterday's nostalgic lunch
Hey Karen: We have lots of wild bunnies that come in to our yard, I'm always scared for the dogs, and I guess for the bunnies too. Come on over for a bunny. (smile) On 8/20/2020 8:06 PM, Karen Delzer via Cookinginthedark wrote: I remember when I was a child, my grandmother and my aunt used to make the best rabbit you could ever imagined. I mean, it was even better than fried chicken, and I am really picky. Their rabbit was way above anything else. I don't know how they did it, but they did. I've heard since then, that rabbit is not an easy thing to prepare because it can be quite tough if done incorrectly. Guess those ladies had a gift. Sure miss them. Karen At 05:17 PM 8/20/2020, you wrote: I have no problem eating duck or goose either, however I draw the line at road kill and rabbit. The bones in rabbit are sharp and rabbit has to be harvested and eaten at the right time of year unless you want rabbit's worms to punch your reincarnation ticket which they most definitely shall do. I don't think I've ever eaten shepherd's pie made with lamb either and find that curious. On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 19:42:21 > From: Immigrant via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I don't see anything wrong with eating duck or goose. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Thursday, August 20, 2020 6:30 PM > To: meward1954--- via Cookinginthedark > Cc: Jude DaShiell > 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 > > > > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Yesterday's nostalgic lunch
I remember when I was a child, my grandmother and my aunt used to make the best rabbit you could ever imagined. I mean, it was even better than fried chicken, and I am really picky. Their rabbit was way above anything else. I don't know how they did it, but they did. I've heard since then, that rabbit is not an easy thing to prepare because it can be quite tough if done incorrectly. Guess those ladies had a gift. Sure miss them. Karen At 05:17 PM 8/20/2020, you wrote: I have no problem eating duck or goose either, however I draw the line at road kill and rabbit. The bones in rabbit are sharp and rabbit has to be harvested and eaten at the right time of year unless you want rabbit's worms to punch your reincarnation ticket which they most definitely shall do. I don't think I've ever eaten shepherd's pie made with lamb either and find that curious. On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 19:42:21 > From: Immigrant via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I don't see anything wrong with eating duck or goose. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Thursday, August 20, 2020 6:30 PM > To: meward1954--- via Cookinginthedark > Cc: Jude DaShiell > 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 > > > > 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
Re: [CnD] Yesterday's nostalgic lunch
I have no problem eating duck or goose either, however I draw the line at road kill and rabbit. The bones in rabbit are sharp and rabbit has to be harvested and eaten at the right time of year unless you want rabbit's worms to punch your reincarnation ticket which they most definitely shall do. I don't think I've ever eaten shepherd's pie made with lamb either and find that curious. On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 19:42:21 > From: Immigrant via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Yesterday's nostalgic lunch > > I don't see anything wrong with eating duck or goose. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Thursday, August 20, 2020 6:30 PM > To: meward1954--- via Cookinginthedark > Cc: Jude DaShiell > 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 > > > > 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
Re: [CnD] Yesterday's nostalgic lunch
I don't see anything wrong with eating duck or goose. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Thursday, August 20, 2020 6:30 PM To: meward1954--- via Cookinginthedark Cc: Jude DaShiell 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 > > 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
Re: [CnD] Yesterday's nostalgic lunch
Not inauthentic, I've had vegetable curry before and it even had carrots in it along with coconut. So far as I'm concerned both coconut and carrots are good additions for rice. On Thu, 20 Aug 2020, Linda S. via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 18:11:49 > From: Linda S. via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Yesterday's nostalgic lunch > > Oh, this sounds so so good! You started out to be a great cook. Over time it > just got better and better. > > I don't know what I would have done without that "cooking without looking > book, and to think when I got the job of teaching cooking to people who are > blind, I didn't know what I was doing. I just kind of made it up as I went, > until someone came along and gave me some structure. Thank god for that book > though! > > On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > > 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
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 > 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
Re: [CnD] Yesterday's nostalgic lunch
Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: 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 ½ 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
[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. Marys inauthentic curried rice 1 or two ribs celery, chopped 1 carrot, peeled and chopped ½ 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 doesnt 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
