Stir fry some day old rice & add the salsa.

Or add the salsa to the rice cooker along with the proper proportions of
rice/water.

Dimitri

On Wed, 16 Mar 2011 11:18:27 -0700, "Dimitri" >
wrote:

> Stir fry some day old rice & add the salsa.
>
> Or add the salsa to the rice cooker along with the proper proportions of
> rice/water.
>
Sounds tasty! Are you serving it with curry, Dimitri?

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Wed, 16 Mar 2011 11:18:27 -0700, "Dimitri" >
> wrote:
>
>> Stir fry some day old rice & add the salsa.
>>
>> Or add the salsa to the rice cooker along with the proper proportions of
>> rice/water.
>>
> Sounds tasty! Are you serving it with curry, Dimitri?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.



Nope twas the other day served with some grilled lime chicken. (cardboard
cut)

Dimitri

On Wed, 16 Mar 2011 13:06:43 -0700, "Dimitri" >
wrote:
> >
>
>
> Nope twas the other day served with some grilled lime chicken. (cardboard
> cut)
>
Pardon my ignorance... what does "cardboard cut" mean?

--

Today's mighty oak is just yesterday's nut that held its ground.

on top of fish you are broiling
"Dimitri" > wrote in message
...
> Stir fry some day old rice & add the salsa.
>
> Or add the salsa to the rice cooker along with the proper proportions of
> rice/water.
>
> Dimitri

On Wed, 16 Mar 2011 11:18:27 -0700, "Dimitri" >
wrote:

>Stir fry some day old rice & add the salsa.
>
>Or add the salsa to the rice cooker along with the proper proportions of
>rice/water.
>
>Dimitri

Wish you had posted that when I had leftover rice and salsa. Will try
to remember it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 16 Mar 2011 11:18:27 -0700, "Dimitri" >
wrote:

>Stir fry some day old rice & add the salsa.
>
>Or add the salsa to the rice cooker along with the proper proportions of
>rice/water.
>
I bet it would taste good mixed into chicken salad!

Tara

On Wed, 16 Mar 2011 18:39:42 -0400, Tara >
wrote:

>On Wed, 16 Mar 2011 11:18:27 -0700, "Dimitri" >
>wrote:
>
>>Stir fry some day old rice & add the salsa.
>>
>>Or add the salsa to the rice cooker along with the proper proportions of
>>rice/water.
>>
>I bet it would taste good mixed into chicken salad!
>
>Tara

Ooo yes, that sounds great.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Wed, 16 Mar 2011 16:37:51 -0500, "Storrmmee"
> wrote:

>on top of fish you are broiling

Or pork, or chicken.

-- Larry

"Dimitri" > wrote in message
...
> Stir fry some day old rice & add the salsa.
>
> Or add the salsa to the rice cooker along with the proper proportions of
> rice/water.
>

Roast duck - problem solved.

Paul

"sf" > wrote in message
...
> On Wed, 16 Mar 2011 13:06:43 -0700, "Dimitri" >
> wrote:
>> >
>>
>>
>> Nope twas the other day served with some grilled lime chicken. (cardboard
>> cut)
>>
> Pardon my ignorance... what does "cardboard cut" mean?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.



My pet term for Boneless Skinless Chicken Breasts usually grilled to the
point of cardboard texture.

Dimitri

"Storrmmee" > wrote in message
...
> on top of fish you are broiling


Did that the day before. Made too much salsa.

Dimitri
> "Dimitri" > wrote in message
> ...
>> Stir fry some day old rice & add the salsa.
>>
>> Or add the salsa to the rice cooker along with the proper proportions of
>> rice/water.
>>
>> Dimitri
>
>

cool, Lee
"Dimitri" > wrote in message
...
> "Storrmmee" > wrote in message
> ...
>> on top of fish you are broiling
>
>
> Did that the day before. Made too much salsa.
>
> Dimitri
>> "Dimitri" > wrote in message
>> ...
>>> Stir fry some day old rice & add the salsa.
>>>
>>> Or add the salsa to the rice cooker along with the proper proportions of
>>> rice/water.
>>>
>>> Dimitri
>>
>>
>
>

On Thu, 17 Mar 2011 12:37:40 -0700, "Dimitri" >
wrote:

> "sf" > wrote in message
> ...
> > On Wed, 16 Mar 2011 13:06:43 -0700, "Dimitri" >
> > wrote:
> >> >
> >>
> >>
> >> Nope twas the other day served with some grilled lime chicken. (cardboard
> >> cut)
> >>
> > Pardon my ignorance... what does "cardboard cut" mean?
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
>
>
> My pet term for Boneless Skinless Chicken Breasts usually grilled to the
> point of cardboard texture.
>
Oh, I'm sorry it turned out that way. Grilled Lime Chicken sounded
good!

--

Today's mighty oak is just yesterday's nut that held its ground.

i made it in the crock pot and it was wonderful, just chicken breasts, the
mango salsa and a bit of extra garlic, high for a couple hours, then low
until chicken done... served it with rice and brussels sprouts, which oddly
are good with mango anything... Lee
"sf" > wrote in message
...
> On Thu, 17 Mar 2011 12:37:40 -0700, "Dimitri" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Wed, 16 Mar 2011 13:06:43 -0700, "Dimitri" >
>> > wrote:
>> >> >
>> >>
>> >>
>> >> Nope twas the other day served with some grilled lime chicken.
>> >> (cardboard
>> >> cut)
>> >>
>> > Pardon my ignorance... what does "cardboard cut" mean?
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>>
>>
>> My pet term for Boneless Skinless Chicken Breasts usually grilled to the
>> point of cardboard texture.
>>
> Oh, I'm sorry it turned out that way. Grilled Lime Chicken sounded
> good!
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Thu, 17 Mar 2011 12:37:40 -0700, "Dimitri" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Wed, 16 Mar 2011 13:06:43 -0700, "Dimitri" >
>> > wrote:
>> >> >
>> >>
>> >>
>> >> Nope twas the other day served with some grilled lime chicken.
>> >> (cardboard
>> >> cut)
>> >>
>> > Pardon my ignorance... what does "cardboard cut" mean?
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>>
>>
>> My pet term for Boneless Skinless Chicken Breasts usually grilled to the
>> point of cardboard texture.
>>
> Oh, I'm sorry it turned out that way. Grilled Lime Chicken sounded
> good!
>


It didn't turn out that way it's the potential to be overcooked and since
they are sans fat they tend to dry out easily. I usually butterfly the
breasts and cook to 145 to 150 (not recommending to others) then allow them
to rest or sit in a 200 degree oven for a few minutes. The main problem
with BSCB is the uneven shape. Butter-flying evens out the thickness &
allows for quick high temp grilling.

Dimitri