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George Shirley George Shirley is offline
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Default engineering dirty rice

aem wrote:
> Friends were coming to hang out for the afternoon and dinner, bringing
> their 10-year old boy. Among other things I served dirty rice. The
> kid loved it and loved the name and then wanted to know more about
> it. I explained chicken livers and gizzards but didn't have any more
> to show him, so got on the net looking for recipes and pictures.
> Found a good version and some small pictures, essentially the same as
> mine, he
> http://www.cookingforengineers.com/r...147/Dirty-Rice
>
> This is a pretty well done cooking website, displaying a consistent
> willingness to address hows and whys (techniques) as well as what
> (recipes). Worth looking around. He uses a neat recipe format that I
> haven't seen before, maybe he developed it. I can't describe it, just
> take a look. -aem


I've had CFE bookmarked for several years, he is consistent in his
analysis of the dishes he writes about. Very few of the people here in
SW Louisiana still make dirty rice with livers and gizzards, hard to
find ingredients anymore. Most dirty rice here now is made with ground
beef or pork, occasionally ground chicken. It's still tasty no matter
what it's made with.

George, not an engineer but supervised a lot of them over the years