Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
I tend to cook a lot on weekends. :-) Last weekend, I roasted some
carrots and chicken hindquarters that lasted the week except on Thurs. I steamed some Broccoli to add more veggies as the carrots were gone. (I'd done 3 lbs. of carrots.) I'd refrigerated the roasted juice from the chicken to defat it, then froze it. I took it out yesterday to thaw for rice. Today, I'm roasting more chicken but this time I cut the hindquarters up and removed the backs for stock. I had a leek to use up, so topped the chicken with lemon pepper, garlic powder and a mix of finely sliced leeks and celery. The carrots in the roasting pan got a treatment of garlic, lemon pepper and dill weed. Finally, there was a bag of brussel sprouts that dad had bought, so I trimmed and washed those, then dumped them on top of the chicken with a sprinkling of more lemon pepper and dill. (I'm using my 16 qt. table top roaster to cook the whole mess all at once!). The timer is set for 1 1/2 hours at 375. Meanwhile, I took the roasted mixed veggie and chicken stock from last week and put that in the pressure cooker with the four chicken backs I removed from the hindquarters along with one chopped carrot, the celery tops from the stalks I used for the chicken, finely chopped and the leek tops sliced thinly. Added water until it was 3/4 full (It's a 5 quart cooker) and have that going. Timing was perfect, took me only 15 minutes to set up the pressure cooker so that will be time for 1 hour and 15 minutes to make a good chicken stock. :-) I'll add the new roasted stock that todays cooking will result in to that and defat overnight. Tomorrow, I'll make a mix of brown and red rice with the resulting chicken stock and add more celery and carrots to that, along with some peas and probably some separately scrambled eggs and some chopped roasted chicken thigh meat. Probably toss a diced onion into that too. That will more than last us out the week. I'm glad the Hobart is holding right at 32 degrees right now. I've had problems with stuff freezing in there lately! I had it serviced last month... -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
On 2009-03-01, Omelet > wrote:
> Tomorrow, I'll make a mix of brown and red rice...... That's a new one. Have never heard of "red rice", either here or in general. What is it, Om? nb |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
In article >,
notbob > wrote: > On 2009-03-01, Omelet > wrote: > > > Tomorrow, I'll make a mix of brown and red rice...... > > That's a new one. Have never heard of "red rice", either here or in > general. What is it, Om? > > nb Red rice. There is more than one variety. Here is a pic of a mix I've made in the past: http://i40.tinypic.com/28qw65k.jpg I tend to avoid the red cargo rice from the asian market as it's as bad as black rice about bleeding color with the gluten. Plain red rice makes for a more visually attractive dish. It has a delightfully nutty flavor as well. You need to shop a good asian market. The variety of rices are rather large to put it mildly! -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
>> > Tomorrow, I'll make a mix of brown and red rice...... >> >> That's a new one. Have never heard of "red rice", either here or in >> general. What is it, Om? >> >> nb > > Red rice. There is more than one variety. Here is a pic of a mix I've > made in the past: > > http://i40.tinypic.com/28qw65k.jpg > > I tend to avoid the red cargo rice from the asian market as it's as bad > as black rice about bleeding color with the gluten. > Plain red rice makes for a more visually attractive dish. > > It has a delightfully nutty flavor as well. > > You need to shop a good asian market. The variety of rices are rather > large to put it mildly! > -- > Peace! Om Hi Om, Did you mean to say you avoided buying red cargo rice in the supermarket? What is cargo rice? I picked up a bag of Bhutanese red rice and a bag of black 'imperial' rice at the supermarket on the closeout rack. These were packaged by Lotus Foods. I've only tried the black rice so far, with less than stellar results. The color really bled, which might have been ok if the liquid had even come close to being absorbed. Unfortunately the rice never got tender and half the liquid which was inky purplish-black was left in the pot. I'm going to try it with half the liquid next time but I'm thinking this is why it was on the discount rack. Jon |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
In article >,
"Zeppo_m" > wrote: > >> > Tomorrow, I'll make a mix of brown and red rice...... > >> > >> That's a new one. Have never heard of "red rice", either here or in > >> general. What is it, Om? > >> > >> nb > > > > Red rice. There is more than one variety. Here is a pic of a mix I've > > made in the past: > > > > http://i40.tinypic.com/28qw65k.jpg > > > > I tend to avoid the red cargo rice from the asian market as it's as bad > > as black rice about bleeding color with the gluten. > > Plain red rice makes for a more visually attractive dish. > > > > It has a delightfully nutty flavor as well. > > > > You need to shop a good asian market. The variety of rices are rather > > large to put it mildly! > > -- > > Peace! Om > > Hi Om, > Did you mean to say you avoided buying red cargo rice in the supermarket? > What is cargo rice? Cargo Red Rice: http://i44.tinypic.com/j0idlk.jpg > > I picked up a bag of Bhutanese red rice and a bag of black 'imperial' rice > at the supermarket on the closeout rack. These were packaged by Lotus Foods. > I've only tried the black rice so far, with less than stellar results. Grocery stores are not like Asian market. <g> > > The color really bled, which might have been ok if the liquid had even come > close to being absorbed. Unfortunately the rice never got tender and half > the liquid which was inky purplish-black was left in the pot. I'm going to > try it with half the liquid next time but I'm thinking this is why it was on > the discount rack. > > Jon There are different varieties of red rice. Some bleed color, some don't. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
Omelet > wrote in
news > > Cargo Red Rice: > > http://i44.tinypic.com/j0idlk.jpg > Strange. Never seen that sort before. And I've spent quite a bit of time in Asian stores!! But I do like the 'Self Clean' button on the doo-dad behind the rice :-) I just wish my kitchen would self-clean right about now!! -- Peter Lucas Brisbane Australia Killfile all Google Groups posters......... http://improve-usenet.org/ http://improve-usenet.org/filters_bg.html |
Posted to rec.food.cooking
|
|||
|
|||
Dinner for the week
In article >,
PeterLucas > wrote: > Omelet > wrote in > news > > > > > > Cargo Red Rice: > > > > http://i44.tinypic.com/j0idlk.jpg > > > > > Strange. > > > Never seen that sort before. And I've spent quite a bit of time in Asian > stores!! > > > But I do like the 'Self Clean' button on the doo-dad behind the rice :-) > > I just wish my kitchen would self-clean right about now!! Heh! It went bad tho' and started coming on spontaniously. My stove is currently unplugged and has been now for about 1 1/2 years. I'm cooking on hot plates, microwave, electric grill and table top roaster. I do ok with the gadgets. Spare money is an oxymoron at the moment with the health care expenses. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
dinner this week | General Cooking | |||
dinner this week | General Cooking | |||
dinner this week, next week, and the week after that with recipe | General Cooking | |||
dinner last week and this week | General Cooking | |||
dinner this week | General Cooking |