Chinese sounds good. Been a while since I've had it too actually
If you click on this thread you must post on it...
- Thread starter Louanne Learning
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Ah, but can it make Ernest Wieners?
Kidding aside, I absolutely adore my little George Foreman grill. It's small and compact, but I use it to make the best grilled cheese-and-beef sandwiches, grilled buffalo chicken, grilled everything.
Pan-frying still has its place, of course. I tried grilled mushrooms, and the result was a dry, unappetizing mess. But sauteeing garlic mushrooms on a pan ... mmm.
(Actually, I did that for lunch. A grilled cheese-and-beef-pastrami sandwich, and sauteed mushrooms and garlic with soy sauce. Yum!)
You can spill whiskey on a violin too. (You can. But it's not a good idea).
Dammit, I clicked on this and have no idea what to say.
And no, whiskey being spilled on fiddles and violins won’t be good. No doing that.
And no, whiskey being spilled on fiddles and violins won’t be good. No doing that.
Shit, I forgot where I was.
Conscientious string players have a cello and don't care what happens to its high-pitched squealing little sister.
It is a truth universally acknowledged, that a single poster who clicks upon this thread, must be in want of a post.
Another blazing hot day today. Outside the office, rain fell in a few large, wet droplets and I found myself standing still, enjoying the short spill. If I'm that easily thrilled, I must be the happiest person on the planet with our usual climate around here.
I opened a huge new bag of basmati rice today so I could try a delicious curry, but while cooking it, I noticed that this rice STINKS !
So today I learned about the "sella" variety of rice, which has a very strong order while it's being cooked. Sella? More like SMELLA amirite.
I've got nearly 20 more pounds of this stuff left
I'm going to try soaking it for a few hours before thoroughly rinsing it next time I prepare a batch and see if that helps any. Still tastes fine, and the grains are big and long, and the texture's good. But it STINKS !!
So today I learned about the "sella" variety of rice, which has a very strong order while it's being cooked. Sella? More like SMELLA amirite.
I've got nearly 20 more pounds of this stuff left
I'm going to try soaking it for a few hours before thoroughly rinsing it next time I prepare a batch and see if that helps any. Still tastes fine, and the grains are big and long, and the texture's good. But it STINKS !!
Me too! I heard the most incredible fiddler last night at the Baddeck Ceilidh, in Cape Breton. I have never in my life heard such powerful and impactful music. Really took me away. Carried me to a different plane! I loved it!!!!!!
It was an intimate affair, with about 150 people, held in a church hall. The piano player asked by a show of hands where everyone was from. There was no-one there from the Atlantic provinces, but several other provinces were represented. About half the people were Americans, from several different states, including on the west coast. There were also people there from Europe, Peru, and New Zealand!
Sitting right behind us were a couple from Seattle, Washington, and he worked at the same hospital in Seattle as my niece, so they struck up a conversation at intermission!
Always rinse rice before cooking it.
It washes out the odors, and allows the rice to cook evenly without the grains sticking to each other.
Heading for Montreal today.
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