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Just the Facts, Ma'am, or, Dragi's Ever Expanding Religious Knowledge Quiz and Croatian Crab Shack, part n++

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In reply to an earlier post on Aug 24, 2012 5:30:51 AM PDT
Just Peachy says:
I like white rice with butter. Yum. Very tasty to me.

In reply to an earlier post on Aug 24, 2012 5:37:49 AM PDT
Dragi Raos says:
"Then you have to cook lots of paella to build up a patina on the surface of the pan."

That's what I was afraid of :o)

I like risotto very creamy, but not soupy - so that can you eat it with fork and just about manage not to leave anything but some traces of "sauce" on the plate.

In reply to an earlier post on Aug 24, 2012 5:38:12 AM PDT
Dragi Raos says:
:o)), both of you!

In reply to an earlier post on Aug 24, 2012 5:41:35 AM PDT
Last edited by the author on Aug 24, 2012 5:49:03 AM PDT
Dragi Raos says:
:o)), again!

I can eat enormous amounts of risotto - with mushrooms, asparagus, seafood, veal... I had to cut on that severely lately, though - carbohydrates are carbohydrates, regardless of glycemic index and nutrients...

Posted on Aug 24, 2012 5:43:00 AM PDT
Last edited by the author on Aug 24, 2012 5:44:12 AM PDT
Carol R. says:
My Rice
In a 2 quart pot toast 1/4 cup pumpkin seeds, remove and set aside.
1 cup of Basmati rice sauted with 1/2 medium onion in a little olive oil until translucent. Add 2 cup water or canned chicken broth, 1/2 tsp. cumin, 2 tsp. tumeric, 1 tbsp. dried parsley or some fresh parsley. Stir once, cover and cook 17 minutes. When done uncover add without stirring 1/4 cup white raisins, scant 1/4 cup currants, 2 sliced scallions, and the pumpkin seeds. Let sit covered for five minutes, stir and serve. Great with roast chicken, bbq ribs, pork chops, etc.

ETA: Salt and pepper to taste.

In reply to an earlier post on Aug 24, 2012 5:50:11 AM PDT
Dragi Raos says:
Very strange. I must try it!

In reply to an earlier post on Aug 24, 2012 6:30:36 AM PDT
Carol R. says:
Strange? Why strange? Just not Mediteranean style, more like Carribean island style.

In reply to an earlier post on Aug 24, 2012 6:33:12 AM PDT
MaryAnn H. says:
Throw on a little parsley and I am at your table!

In reply to an earlier post on Aug 24, 2012 6:34:52 AM PDT
MaryAnn H. says:
I like the idea of the saute'd onions in with the rice. Never would have thought to add pumpkin seeds. Have to leave off (or pick out) the raisins for hubs. He calls them boogers and won't eat them. Deprived childhood there.

In reply to an earlier post on Aug 24, 2012 6:39:18 AM PDT
Last edited by the author on Aug 24, 2012 6:46:10 AM PDT
Carol R. says:
The whole thing is pretty healthy compared to plain rice. Raisins and pumpkins seeds have lots of iron and tumeric's high in antiocxidants.

ETA: Maybe use pieces of dried apricots instead.

In reply to an earlier post on Aug 24, 2012 6:44:04 AM PDT
Just Peachy says:
I like raisins by themselves but don't care for them being in other food so much. It's a texture issue for me.

In reply to an earlier post on Aug 24, 2012 6:51:47 AM PDT
Alina says:
I find it strange because it has sweet things (raisins) combined with savoury things. This makes it ewww to my taste. I only eat fruit for dessert.

In reply to an earlier post on Aug 24, 2012 7:00:10 AM PDT
Carol R. says:
I don't like savory foods too sweet and I don't particularly like sweet and sour, but I do mix sweet and savory all the time, especially in salads. I often add berries, citrus fruits, pears, apples, etc. to my salads. Onions have more sugar in them then many fruits and they get put into savory dishes. I think it's a matter of what one is used to and/or willing to try.

Posted on Aug 24, 2012 7:02:41 AM PDT
Carol R. says:
Ten people shot near or in the Empire State Building.

In reply to an earlier post on Aug 24, 2012 7:15:34 AM PDT
Alina says:
Horrible.

In reply to an earlier post on Aug 24, 2012 7:23:17 AM PDT
Dragi Raos says:
Strange is good!

In reply to an earlier post on Aug 24, 2012 7:26:33 AM PDT
Last edited by the author on Aug 24, 2012 7:30:02 AM PDT
Dragi Raos says:
Far from ewww for me, just strange.

Pašticada, a traditional Dalmatian beef in sauce dish I already posted about, has obligatory prunes and some very sweet desert wine in it. We also put sugar in tomato salsa (used as pasta sauce). Also, lingonberry (cowberry) preserve is de rigueur with venison.

In reply to an earlier post on Aug 24, 2012 7:30:56 AM PDT
Dragi Raos says:
Shooting again!? Terrible!

In reply to an earlier post on Aug 24, 2012 7:32:58 AM PDT
My very favorite dish, from my very favorite (and long-gone) restaurant was stuffed sweet-and-sour cabbage rolls, served with lingonberry sauce. Boy, do I miss that place!

Fortunately, I do have the cookbook the chef wrote, which included that recipe..........

In reply to an earlier post on Aug 24, 2012 7:37:38 AM PDT
Alina says:
You better post the recipe even though some of us will be ordering lingonberries from ebay.

In reply to an earlier post on Aug 24, 2012 7:38:28 AM PDT
MaryAnn H. says:
Love cranberries and blue cheese in salad, along with nuts and sometimes mandarin oranges. I also really like sweet and sour on pork or chicken.

In reply to an earlier post on Aug 24, 2012 7:38:44 AM PDT
MaryAnn H. says:
WTF???

In reply to an earlier post on Aug 24, 2012 7:39:32 AM PDT
Carol R. says:
Seems to be a disgruntled employee.

In reply to an earlier post on Aug 24, 2012 7:41:48 AM PDT
Will do that over the weekend

In reply to an earlier post on Aug 24, 2012 7:44:37 AM PDT
Alina says:
Thank you very much M. Francis. I've there's anything we can do for you then don't hesitate to let us know.
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Discussion in:  Kindle forum
Participants:  49
Total posts:  10000
Initial post:  Apr 23, 2012
Latest post:  Dec 30, 2013

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