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Byerly's Wild Rice Soup
I've been craving this soup. It's been years since I made it.
http://www.food.com/recipe/byerlys-w...ce-soup-178083 Byerly's Wild Rice Soup 6 tablespoons butter 1 tablespoon minced onion 1/2 cup flour 3 cups chicken broth 2 cups wild rice, cooked 1/3 cup cooked ham, diced 1/2 cup carrot, finely shredded 3 tablespoons slivered almonds (chopped) 1/2 teaspoon salt 1 cup half-and-half 2 tablespoons dry sherry snipped parsley (for garnish) or chives (for garnish) Melt the butter in a soup pot. Saute the onion until it is softened. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes. Add half-and-half and sherry, heat until just heated through. Garnish with chopped fresh parsley or chives. Serves 4, but the site allows you to scale it to different serving amounts. My notes: I always add a little extra sherry when I make this soup. I avoid nuts and seeds so I'm not sure about the chopped almonds this time around. Jill |
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Byerly's Wild Rice Soup
On 2014-12-15 21:20:12 +0000, jmcquown said:
> I've been craving this soup. It's been years since I made it. > > http://www.food.com/recipe/byerlys-w...ce-soup-178083 > > Byerly's Wild Rice Soup > > 6 tablespoons butter > 1 tablespoon minced onion > 1/2 cup flour > 3 cups chicken broth > 2 cups wild rice, cooked > 1/3 cup cooked ham, diced > 1/2 cup carrot, finely shredded > 3 tablespoons slivered almonds (chopped) > 1/2 teaspoon salt > 1 cup half-and-half > 2 tablespoons dry sherry > snipped parsley (for garnish) or chives (for garnish) > > Melt the butter in a soup pot. > Saute the onion until it is softened. > Blend in the flour and then gradually stir in the chicken broth. Stir > constantly until it comes to a boil, keep stirring for one more minute. > Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes. > Add half-and-half and sherry, heat until just heated through. > Garnish with chopped fresh parsley or chives. > > Serves 4, but the site allows you to scale it to different serving amounts. > > My notes: I always add a little extra sherry when I make this soup. I > avoid nuts and seeds so I'm not sure about the chopped almonds this > time around. > > Jill I grew up a couple miles from the original Byerly's in Golden Valley, MN. My mom and Don Byerly came to know each other well, and he often treated us to meals in the (formerly) upscale restaurant in the store. The store wasn't just a place to buy stuff - gourmet cooking classes were offered, anything could be obtained by special order, and Don gainfully employed many mentally and physically handicapped people from the area. Unfortunately since the Lund's buyout the store has declined in quality somewhat, but you can still get excellent quality meat and seafood at the butcher's counter. The key to making proper Byerly's wild rice soup is to use the correct wild rice. You must obtain the longer, slow-toasted grained wild rice harvested by many Ojibwe Indian nations. It is vastly superior to the commercially raised, hard, shiny black rice (we call that junk paddy rice in MN) and once you have it you will never buy paddy rice again. |
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Byerly's Wild Rice Soup
On 12/15/2014 7:28 PM, Sqwertz wrote:
> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: > >> I've been craving this soup. It's been years since I made it. >> >> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >> >> Byerly's Wild Rice Soup >> >> 6 tablespoons butter >> 1 tablespoon minced onion >> 1/2 cup flour >> 3 cups chicken broth >> 2 cups wild rice, cooked >> 1/3 cup cooked ham, diced >> 1/2 cup carrot, finely shredded >> 3 tablespoons slivered almonds (chopped) >> 1/2 teaspoon salt >> 1 cup half-and-half >> 2 tablespoons dry sherry >> snipped parsley (for garnish) or chives (for garnish) > > Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild > rice? > > :-) > Funny man. -- From somewhere very deep in the heart of Texas |
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Byerly's Wild Rice Soup
"Sqwertz" > wrote in message ... > On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote: > >> On 12/15/2014 7:28 PM, Sqwertz wrote: >>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: >>> >>>> I've been craving this soup. It's been years since I made it. >>>> >>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >>>> >>>> Byerly's Wild Rice Soup >>>> >>>> 6 tablespoons butter >>>> 1 tablespoon minced onion >>>> 1/2 cup flour >>>> 3 cups chicken broth >>>> 2 cups wild rice, cooked >>>> 1/3 cup cooked ham, diced >>>> 1/2 cup carrot, finely shredded >>>> 3 tablespoons slivered almonds (chopped) >>>> 1/2 teaspoon salt >>>> 1 cup half-and-half >>>> 2 tablespoons dry sherry >>>> snipped parsley (for garnish) or chives (for garnish) >>> >>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >>> rice? >>> >>> :-) >> >> Funny man. > > Ahh, but It really IS ambiguous. Especially when the same recipe uses > terms such as: > > 1 tablespoon minced onion > 1/3 cup cooked ham, diced > 1/2 cup carrot, finely shredded > 3 tablespoons slivered almonds (chopped) > > We would assume it's 2 cups of cooked wild rice (judging by the amount > of liquid in the recipe), but then look at the "cooked ham" ingredient > which is specifically cooked before measuring. And the onion is > measure minced, so then why isn't the carrot listed as "1/2 cup finely > shredded carrot"? Then we have a third form of ambiguity using > parenthesis as in "almonds (chopped)". > > The order of the terms used in this recipe are not consistent and > could be confusing to some people. As an editor yourself I would > think you would consider this bad form. > > -sw Yep. Certainly wouldn't work as written. The wild rice that I cooked yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't soup. |
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Byerly's Wild Rice Soup
On 2014-12-16 04:51:45 +0000, Julie Bove said:
> "Sqwertz" > wrote in message > ... >> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote: >> >>> On 12/15/2014 7:28 PM, Sqwertz wrote: >>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: >>>> >>>>> I've been craving this soup. It's been years since I made it. >>>>> >>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >>>>> >>>>> Byerly's Wild Rice Soup >>>>> >>>>> 6 tablespoons butter >>>>> 1 tablespoon minced onion >>>>> 1/2 cup flour >>>>> 3 cups chicken broth >>>>> 2 cups wild rice, cooked >>>>> 1/3 cup cooked ham, diced >>>>> 1/2 cup carrot, finely shredded >>>>> 3 tablespoons slivered almonds (chopped) >>>>> 1/2 teaspoon salt >>>>> 1 cup half-and-half >>>>> 2 tablespoons dry sherry >>>>> snipped parsley (for garnish) or chives (for garnish) >>>> >>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >>>> rice? >>>> >>>> :-) >>> >>> Funny man. >> >> Ahh, but It really IS ambiguous. Especially when the same recipe uses >> terms such as: >> >> 1 tablespoon minced onion >> 1/3 cup cooked ham, diced >> 1/2 cup carrot, finely shredded >> 3 tablespoons slivered almonds (chopped) >> >> We would assume it's 2 cups of cooked wild rice (judging by the amount >> of liquid in the recipe), but then look at the "cooked ham" ingredient >> which is specifically cooked before measuring. And the onion is >> measure minced, so then why isn't the carrot listed as "1/2 cup finely >> shredded carrot"? Then we have a third form of ambiguity using >> parenthesis as in "almonds (chopped)". >> >> The order of the terms used in this recipe are not consistent and >> could be confusing to some people. As an editor yourself I would >> think you would consider this bad form. >> >> -sw > > Yep. Certainly wouldn't work as written. The wild rice that I cooked > yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't > soup. It would work as written. Properly done, this soup is very thick indeed. Almost a rice casserole in texture. I'm not sure if t |
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Byerly's Wild Rice Soup
> I'm not sure if t
Damn Unison. I'm not sure if anybody else here can claim to have had the "real deal" or not, straight from the Byerly's restaurant, and to have eaten it with Don Byerly himself, but the amount of liquid sounds appropriate. I can email my mom and ask her to snap a photo of the recipe from her vintage Byerly's cookbook (signed by Don Byerly!) just to see if food.com's version is authentic. |
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Byerly's Wild Rice Soup
On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said:
>> >> I'm not sure if t > > Damn Unison. > > I'm not sure if anybody else here can claim to have had the "real deal" > or not, straight from the Byerly's restaurant, and to have eaten it > with Don Byerly himself, but the amount of liquid sounds appropriate. > > I can email my mom and ask her to snap a photo of the recipe from her > vintage Byerly's cookbook (signed by Don Byerly!) just to see if > food.com's version is authentic. http://lundsandbyerlys.com/recipe/wild-rice-soup/ |
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Byerly's Wild Rice Soup
"Oregonian Haruspex" > wrote in message ... > On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said: > >>> >>> I'm not sure if t >> >> Damn Unison. >> >> I'm not sure if anybody else here can claim to have had the "real deal" >> or not, straight from the Byerly's restaurant, and to have eaten it with >> Don Byerly himself, but the amount of liquid sounds appropriate. >> I am the one that showed Byerly how to make it in the first place. |
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Byerly's Wild Rice Soup
"Oregonian Haruspex" > wrote in message ... > On 2014-12-16 04:51:45 +0000, Julie Bove said: > >> "Sqwertz" > wrote in message >> ... >>> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote: >>> >>>> On 12/15/2014 7:28 PM, Sqwertz wrote: >>>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: >>>>> >>>>>> I've been craving this soup. It's been years since I made it. >>>>>> >>>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >>>>>> >>>>>> Byerly's Wild Rice Soup >>>>>> >>>>>> 6 tablespoons butter >>>>>> 1 tablespoon minced onion >>>>>> 1/2 cup flour >>>>>> 3 cups chicken broth >>>>>> 2 cups wild rice, cooked >>>>>> 1/3 cup cooked ham, diced >>>>>> 1/2 cup carrot, finely shredded >>>>>> 3 tablespoons slivered almonds (chopped) >>>>>> 1/2 teaspoon salt >>>>>> 1 cup half-and-half >>>>>> 2 tablespoons dry sherry >>>>>> snipped parsley (for garnish) or chives (for garnish) >>>>> >>>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >>>>> rice? >>>>> >>>>> :-) >>>> >>>> Funny man. >>> >>> Ahh, but It really IS ambiguous. Especially when the same recipe uses >>> terms such as: >>> >>> 1 tablespoon minced onion >>> 1/3 cup cooked ham, diced >>> 1/2 cup carrot, finely shredded >>> 3 tablespoons slivered almonds (chopped) >>> >>> We would assume it's 2 cups of cooked wild rice (judging by the amount >>> of liquid in the recipe), but then look at the "cooked ham" ingredient >>> which is specifically cooked before measuring. And the onion is >>> measure minced, so then why isn't the carrot listed as "1/2 cup finely >>> shredded carrot"? Then we have a third form of ambiguity using >>> parenthesis as in "almonds (chopped)". >>> >>> The order of the terms used in this recipe are not consistent and >>> could be confusing to some people. As an editor yourself I would >>> think you would consider this bad form. >>> >>> -sw >> >> Yep. Certainly wouldn't work as written. The wild rice that I cooked >> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't >> soup. > > It would work as written. Properly done, this soup is very thick indeed. > Almost a rice casserole in texture. > > I'm not sure if t I really don't think it would. In fact I don't think that's even enough liquid to cook the rice! |
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Byerly's Wild Rice Soup
"Oregonian Haruspex" > wrote in message ... >> I'm not sure if t > > Damn Unison. > > I'm not sure if anybody else here can claim to have had the "real deal" or > not, straight from the Byerly's restaurant, and to have eaten it with Don > Byerly himself, but the amount of liquid sounds appropriate. > > I can email my mom and ask her to snap a photo of the recipe from her > vintage Byerly's cookbook (signed by Don Byerly!) just to see if > food.com's version is authentic. Then that rice must be different than what I have which claims to be the real thing. |
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Byerly's Wild Rice Soup
"Oregonian Haruspex" > wrote in message ... > On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said: > >>> >>> I'm not sure if t >> >> Damn Unison. >> >> I'm not sure if anybody else here can claim to have had the "real deal" >> or not, straight from the Byerly's restaurant, and to have eaten it with >> Don Byerly himself, but the amount of liquid sounds appropriate. >> >> I can email my mom and ask her to snap a photo of the recipe from her >> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >> food.com's version is authentic. > > http://lundsandbyerlys.com/recipe/wild-rice-soup/ Uh uh! Your version says 2 cups of cooked wild rice. That is not the same as what Jill posted. Hers said 2 cups of wild rice, cooked. And that would mean 2 cups of uncooked rice, then cooked. That would yield probably something like 6-8 cups of cooked rice. |
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Byerly's Wild Rice Soup
On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
wrote: >On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: > >> I've been craving this soup. It's been years since I made it. >> >> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >> >> Byerly's Wild Rice Soup >> >> 6 tablespoons butter >> 1 tablespoon minced onion >> 1/2 cup flour >> 3 cups chicken broth >> 2 cups wild rice, cooked >> 1/3 cup cooked ham, diced >> 1/2 cup carrot, finely shredded >> 3 tablespoons slivered almonds (chopped) >> 1/2 teaspoon salt >> 1 cup half-and-half >> 2 tablespoons dry sherry >> snipped parsley (for garnish) or chives (for garnish) > >Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >rice? > >:-) That comma says 2 cups of cooked rice, not 2 cups of raw rice... which of course is dumb since it's exceedingly rare to add cooked rice to a home made soup... there's not nearly enough liquid in that recipe to call it a soup anyway, more a pilaf. I'd question that 1/2 cup of flour, that's enough to make library paste pudding, not soup. |
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Byerly's Wild Rice Soup
On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
> wrote: >> I'm not sure if t > >Damn Unison. > >I'm not sure if anybody else here can claim to have had the "real deal" >or not, straight from the Byerly's restaurant, and to have eaten it >with Don Byerly himself, but the amount of liquid sounds appropriate. > >I can email my mom and ask her to snap a photo of the recipe from her >vintage Byerly's cookbook (signed by Don Byerly!) just to see if >food.com's version is authentic. I'd not want the "real deal". Thats not a recipe I'd consider, it's definitely a WASTE of expensive wild rice. This Byerly putz is pure TIAD. |
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Byerly's Wild Rice Soup
On Mon, 15 Dec 2014 22:17:45 -0800, "Reggie" >
wrote: > >"Oregonian Haruspex" > wrote in message ... >> On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said: >> >>>> >>>> I'm not sure if t >>> >>> Damn Unison. >>> >>> I'm not sure if anybody else here can claim to have had the "real deal" >>> or not, straight from the Byerly's restaurant, and to have eaten it with >>> Don Byerly himself, but the amount of liquid sounds appropriate. >>> > >I am the one that showed Byerly how to make it in the first place. What a revolting moroon you are... you've never cooked anything, not even water. |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 05:19:09 -0800, "Julie Bove"
> wrote: > >"Oregonian Haruspex" > wrote in message ... >> On 2014-12-16 04:51:45 +0000, Julie Bove said: >> >>> "Sqwertz" > wrote in message >>> ... >>>> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote: >>>> >>>>> On 12/15/2014 7:28 PM, Sqwertz wrote: >>>>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: >>>>>> >>>>>>> I've been craving this soup. It's been years since I made it. >>>>>>> >>>>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >>>>>>> >>>>>>> Byerly's Wild Rice Soup >>>>>>> >>>>>>> 6 tablespoons butter >>>>>>> 1 tablespoon minced onion >>>>>>> 1/2 cup flour >>>>>>> 3 cups chicken broth >>>>>>> 2 cups wild rice, cooked >>>>>>> 1/3 cup cooked ham, diced >>>>>>> 1/2 cup carrot, finely shredded >>>>>>> 3 tablespoons slivered almonds (chopped) >>>>>>> 1/2 teaspoon salt >>>>>>> 1 cup half-and-half >>>>>>> 2 tablespoons dry sherry >>>>>>> snipped parsley (for garnish) or chives (for garnish) >>>>>> >>>>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >>>>>> rice? >>>>>> >>>>>> :-) >>>>> >>>>> Funny man. >>>> >>>> Ahh, but It really IS ambiguous. Especially when the same recipe uses >>>> terms such as: >>>> >>>> 1 tablespoon minced onion >>>> 1/3 cup cooked ham, diced >>>> 1/2 cup carrot, finely shredded >>>> 3 tablespoons slivered almonds (chopped) >>>> >>>> We would assume it's 2 cups of cooked wild rice (judging by the amount >>>> of liquid in the recipe), but then look at the "cooked ham" ingredient >>>> which is specifically cooked before measuring. And the onion is >>>> measure minced, so then why isn't the carrot listed as "1/2 cup finely >>>> shredded carrot"? Then we have a third form of ambiguity using >>>> parenthesis as in "almonds (chopped)". >>>> >>>> The order of the terms used in this recipe are not consistent and >>>> could be confusing to some people. As an editor yourself I would >>>> think you would consider this bad form. >>>> >>>> -sw >>> >>> Yep. Certainly wouldn't work as written. The wild rice that I cooked >>> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't >>> soup. >> >> It would work as written. Properly done, this soup is very thick indeed. >> Almost a rice casserole in texture. >> >> I'm not sure if t > >I really don't think it would. In fact I don't think that's even enough >liquid to cook the rice! Correct! That's a recipe for landfill, written by an imbecile, WTF is going to chop slivered almonds when it makes more sense to chop whole almonds... reminds me of stoopid recipes that call for chopped Jumbo shrimp. |
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Byerly's Wild Rice Soup
On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
> wrote: > I can email my mom and ask her to snap a photo of the recipe from her > vintage Byerly's cookbook (signed by Don Byerly!) just to see if > food.com's version is authentic. That would be an interesting comparison. -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On 12/16/2014 8:26 AM, Brooklyn1 wrote:
> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex > > wrote: > >>> I'm not sure if t >> >> Damn Unison. >> >> I'm not sure if anybody else here can claim to have had the "real deal" >> or not, straight from the Byerly's restaurant, and to have eaten it >> with Don Byerly himself, but the amount of liquid sounds appropriate. >> >> I can email my mom and ask her to snap a photo of the recipe from her >> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >> food.com's version is authentic. > > I'd not want the "real deal". Thats not a recipe I'd consider, it's > definitely a WASTE of expensive wild rice. This Byerly putz is pure > TIAD. > You don't know jack about wild rice. Us native Minnesotans know all about it - and, as Oregonian Haruspex mentioned, the black paddy-grown cultivated 'wild' rice is garbage. The genuine hand-harvested wild rice is far superior and not that much more expensive. http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm Wild rice soup is one of the classic uses of wild rice, along with its use as a poultry stuffing, pilaf, and of course, the main component of wild rice hotdish. Also, that wild rice soup is Byerly's signature dish. They're famous for it. |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan >
wrote: > Us native Minnesotans know all > about it - and, as Oregonian Haruspex mentioned, the black paddy-grown > cultivated 'wild' rice is garbage. The genuine hand-harvested wild > rice is far superior and not that much more expensive. I need to find some of that stuff and see if I change my mind, because I'm not fond of wild rice - it's too expensive to buy and then not like. I see hand parched is more expensive than regular parched. Does the method matter? -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On 12/16/2014 11:40 AM, Moe DeLoughan wrote:
> On 12/16/2014 8:26 AM, Brooklyn1 wrote: >> >> I'd not want the "real deal". Thats not a recipe I'd consider, it's >> definitely a WASTE of expensive wild rice. This Byerly putz is pure >> TIAD. >> > > You don't know jack about wild rice. Us native Minnesotans know all > about it - and, as Oregonian Haruspex mentioned, the black paddy-grown > cultivated 'wild' rice is garbage. The genuine hand-harvested wild rice > is far superior and not that much more expensive. > Yep, the wild rice I have is hand-harvested. > http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm > > Wild rice soup is one of the classic uses of wild rice, along with its > use as a poultry stuffing, pilaf, and of course, the main component of > wild rice hotdish. > > Also, that wild rice soup is Byerly's signature dish. They're famous for > it. > It's a delicious soup! We tasted it at a restaurant in <gasp> Minnesota! Of course, Sheldon doesn't like cream soups therefor no one else should like them, either. Jill |
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Byerly's Wild Rice Soup
> On Tue, 16 Dec 2014 05:19:09 -0800, "Julie Bove"
> > wrote: > >> >> I really don't think it would. In fact I don't think that's even enough >> liquid to cook the rice! > DUH! You cook the wild rice *then* add it to the soup. Jill |
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Byerly's Wild Rice Soup
On 2014-12-16 14:56:32 +0000, sf said:
> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex > > wrote: > >> I can email my mom and ask her to snap a photo of the recipe from her >> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >> food.com's version is authentic. > > That would be an interesting comparison. She took the photo last night so here we go! http://i.imgur.com/nsvBZLc.jpg Note the ham, almonds, and carrots are considered optional in this recipe book. The version of the book that she has is the first printing - the current recipe on the Lunds / Byerlys web site doesn't mention that these are optional. |
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Byerly's Wild Rice Soup
On 2014-12-16 19:29:44 +0000, sf said:
> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan > > wrote: > >> Us native Minnesotans know all >> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >> cultivated 'wild' rice is garbage. The genuine hand-harvested wild >> rice is far superior and not that much more expensive. > > I need to find some of that stuff and see if I change my mind, because > I'm not fond of wild rice - it's too expensive to buy and then not > like. I see hand parched is more expensive than regular parched. > Does the method matter? The real stuff goes for about $5 a pound. We usually buy ten pounds of it a year or so, which isn't a terribly huge investment. I figure you get about 3 cups of cooked rice from each cup of dry, so it ends up being plenty and we eat it with abandon yet always seem to have a bit left over when we go up to the cabin in the late summer, which is when we buy more. Yes, it's true - everybody in or even from Minesota has a cabin. |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan >
wrote: >On 12/16/2014 8:26 AM, Brooklyn1 wrote: >> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex >> > wrote: >> >>>> I'm not sure if t >>> >>> Damn Unison. >>> >>> I'm not sure if anybody else here can claim to have had the "real deal" >>> or not, straight from the Byerly's restaurant, and to have eaten it >>> with Don Byerly himself, but the amount of liquid sounds appropriate. >>> >>> I can email my mom and ask her to snap a photo of the recipe from her >>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >>> food.com's version is authentic. >> >> I'd not want the "real deal". Thats not a recipe I'd consider, it's >> definitely a WASTE of expensive wild rice. This Byerly putz is pure >> TIAD. >> > >You don't know jack about wild rice. Us native Minnesotans know all >about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >cultivated 'wild' rice is garbage. The genuine hand-harvested wild >rice is far superior and not that much more expensive. > >http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm > >Wild rice soup is one of the classic uses of wild rice, along with its >use as a poultry stuffing, pilaf, and of course, the main component of >wild rice hotdish. > >Also, that wild rice soup is Byerly's signature dish. They're famous >for it. Then that signature is a forgery. I cook wild rice all the time and make wild rice soup often. I have a relative in MN who sends me wild rice... I'm working on a ten pound bag now. That recipe is S H I T! |
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Byerly's Wild Rice Soup
jmcquown > wrote:
> On 12/16/2014 11:40 AM, Moe DeLoughan wrote: >> On 12/16/2014 8:26 AM, Brooklyn1 wrote: >>> >>> I'd not want the "real deal". Thats not a recipe I'd consider, it's >>> definitely a WASTE of expensive wild rice. This Byerly putz is pure >>> TIAD. >>> >> >> You don't know jack about wild rice. Us native Minnesotans know all >> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >> cultivated 'wild' rice is garbage. The genuine hand-harvested wild rice >> is far superior and not that much more expensive. >> > Yep, the wild rice I have is hand-harvested. > >> http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm >> >> Wild rice soup is one of the classic uses of wild rice, along with its >> use as a poultry stuffing, pilaf, and of course, the main component of >> wild rice hotdish. >> >> Also, that wild rice soup is Byerly's signature dish. They're famous for >> it. >> > It's a delicious soup! We tasted it at a restaurant in <gasp> Minnesota! > Of course, Sheldon doesn't like cream soups therefor no one else should like them, either. > > Jill I love it too, and make it often in the winter--at least once a month if not more. I don't follow any recipe in particular, but I prefer it with chicken or turkey over the traditional ham Byerly's uses. -- jinx the minx |
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Byerly's Wild Rice Soup
On 12/16/2014 4:53 PM, jinx the minx wrote:
> jmcquown > wrote: >> On 12/16/2014 11:40 AM, Moe DeLoughan wrote: >>> >>> Also, that wild rice soup is Byerly's signature dish. They're famous for >>> it. >>> >> It's a delicious soup! We tasted it at a restaurant in <gasp> Minnesota! >> Of course, Sheldon doesn't like cream soups therefor no one else should like them, either. >> >> Jill > > I love it too, and make it often in the winter--at least once a month if > not more. I don't follow any recipe in particular, but I prefer it with > chicken or turkey over the traditional ham Byerly's uses. > I've had it with chicken but I do prefer ham in it (and I'm not a big fan of ham!). Jill |
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Byerly's Wild Rice Soup
On 12/16/2014 4:31 PM, Brooklyn1 wrote:
> Then that signature is a forgery. I cook wild rice all the time and > make wild rice soup often. 16 quarts at a time, no doubt. Where are the pics? Jill |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 12:46:45 -0800, Oregonian Haruspex
> wrote: > On 2014-12-16 14:56:32 +0000, sf said: > > > On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex > > > wrote: > > > >> I can email my mom and ask her to snap a photo of the recipe from her > >> vintage Byerly's cookbook (signed by Don Byerly!) just to see if > >> food.com's version is authentic. > > > > That would be an interesting comparison. > > She took the photo last night so here we go! > > http://i.imgur.com/nsvBZLc.jpg > > Note the ham, almonds, and carrots are considered optional in this > recipe book. The version of the book that she has is the first > printing - the current recipe on the Lunds / Byerlys web site doesn't > mention that these are optional. Thanks! -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 12:50:21 -0800, Oregonian Haruspex
> wrote: > On 2014-12-16 19:29:44 +0000, sf said: > > > On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan > > > wrote: > > > >> Us native Minnesotans know all > >> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown > >> cultivated 'wild' rice is garbage. The genuine hand-harvested wild > >> rice is far superior and not that much more expensive. > > > > I need to find some of that stuff and see if I change my mind, because > > I'm not fond of wild rice - it's too expensive to buy and then not > > like. I see hand parched is more expensive than regular parched. > > Does the method matter? > > The real stuff goes for about $5 a pound. We usually buy ten pounds of > it a year or so, which isn't a terribly huge investment. I figure you > get about 3 cups of cooked rice from each cup of dry, so it ends up > being plenty and we eat it with abandon yet always seem to have a bit > left over when we go up to the cabin in the late summer, which is when > we buy more. > > Yes, it's true - everybody in or even from Minesota has a cabin. $5? In that case, the Indians are making a killing over the internet! Not worth it to pay for a plane ticket & lodging just to save $10 lb though. You didn't mention if there's a flavor difference between hand parched and regular parched. -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On Tue, 16 Dec 2014 17:01:45 -0500, jmcquown >
wrote: > On 12/16/2014 4:31 PM, Brooklyn1 wrote: > > Then that signature is a forgery. I cook wild rice all the time and > > make wild rice soup often. > > 16 quarts at a time, no doubt. Where are the pics? > No pictures means he's lying. -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On 12/16/2014 5:02 PM, sf wrote:
> On Tue, 16 Dec 2014 12:46:45 -0800, Oregonian Haruspex > > wrote: > >> On 2014-12-16 14:56:32 +0000, sf said: >> >>> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex >>> > wrote: >>> >>>> I can email my mom and ask her to snap a photo of the recipe from her >>>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >>>> food.com's version is authentic. >>> >>> That would be an interesting comparison. >> >> She took the photo last night so here we go! >> >> http://i.imgur.com/nsvBZLc.jpg >> >> Note the ham, almonds, and carrots are considered optional in this >> recipe book. The version of the book that she has is the first >> printing - the current recipe on the Lunds / Byerlys web site doesn't >> mention that these are optional. > > Thanks! > Infinitely better (IMHO) with the ham and shredded carrot. We all know I avoid nuts/seeds. Jill |
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Byerly's Wild Rice Soup
On 2014-12-16 22:26:28 +0000, jmcquown said:
> On 12/16/2014 5:02 PM, sf wrote: >> On Tue, 16 Dec 2014 12:46:45 -0800, Oregonian Haruspex >> > wrote: >> >>> On 2014-12-16 14:56:32 +0000, sf said: >>> >>>> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex >>>> > wrote: >>>> >>>>> I can email my mom and ask her to snap a photo of the recipe from her >>>>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if >>>>> food.com's version is authentic. >>>> >>>> That would be an interesting comparison. >>> >>> She took the photo last night so here we go! >>> >>> http://i.imgur.com/nsvBZLc.jpg >>> >>> Note the ham, almonds, and carrots are considered optional in this >>> recipe book. The version of the book that she has is the first >>> printing - the current recipe on the Lunds / Byerlys web site doesn't >>> mention that these are optional. >> >> Thanks! >> > Infinitely better (IMHO) with the ham and shredded carrot. We all know > I avoid nuts/seeds. > > Jill The carrot is there more for color than for flavor. I agree about the ham though. When I make this soup I do not use ham (as my wife doesn't eat it) but instead I use smoked salt, which is a decent substitute for the smoky flavor of ham when it can't be used. We have also made this soup with smoked oysters. |
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Byerly's Wild Rice Soup
On 2014-12-16 22:05:14 +0000, sf said:
> On Tue, 16 Dec 2014 12:50:21 -0800, Oregonian Haruspex > > wrote: > >> On 2014-12-16 19:29:44 +0000, sf said: >> >>> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan > >>> wrote: >>> >>>> Us native Minnesotans know all >>>> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >>>> cultivated 'wild' rice is garbage. The genuine hand-harvested wild >>>> rice is far superior and not that much more expensive. >>> >>> I need to find some of that stuff and see if I change my mind, because >>> I'm not fond of wild rice - it's too expensive to buy and then not >>> like. I see hand parched is more expensive than regular parched. >>> Does the method matter? >> >> The real stuff goes for about $5 a pound. We usually buy ten pounds of >> it a year or so, which isn't a terribly huge investment. I figure you >> get about 3 cups of cooked rice from each cup of dry, so it ends up >> being plenty and we eat it with abandon yet always seem to have a bit >> left over when we go up to the cabin in the late summer, which is when >> we buy more. >> >> Yes, it's true - everybody in or even from Minesota has a cabin. > > $5? In that case, the Indians are making a killing over the internet! > Not worth it to pay for a plane ticket & lodging just to save $10 lb > though. > > You didn't mention if there's a flavor difference between hand parched > and regular parched. I believe that the Indians sort the rice into grades, hand parch the largest grains, and then machine-process the smaller ones. I know many Leech Lake Ojibwe (my family has been in the area for over a century, and I have some Ojibwe as family through marriage) so I will ask next time I get into contact with somebody who would know for sure. As for me, I've only ever had the hand-parched stuff. |
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Byerly's Wild Rice Soup
"jmcquown" > wrote in message ... >> On Tue, 16 Dec 2014 05:19:09 -0800, "Julie Bove" >> > wrote: >> >>> >>> I really don't think it would. In fact I don't think that's even enough >>> liquid to cook the rice! >> > DUH! You cook the wild rice *then* add it to the soup. But that's not how your recipe was written. sw did point this out. |
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Byerly's Wild Rice Soup
"Brooklyn1" > wrote in message news > On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz > > wrote: > >>On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote: >> >>> I've been craving this soup. It's been years since I made it. >>> >>> http://www.food.com/recipe/byerlys-w...ce-soup-178083 >>> >>> Byerly's Wild Rice Soup >>> >>> 6 tablespoons butter >>> 1 tablespoon minced onion >>> 1/2 cup flour >>> 3 cups chicken broth >>> 2 cups wild rice, cooked >>> 1/3 cup cooked ham, diced >>> 1/2 cup carrot, finely shredded >>> 3 tablespoons slivered almonds (chopped) >>> 1/2 teaspoon salt >>> 1 cup half-and-half >>> 2 tablespoons dry sherry >>> snipped parsley (for garnish) or chives (for garnish) >> >>Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild >>rice? >> >>:-) > > That comma says 2 cups of cooked rice, not 2 cups of raw rice... which > of course is dumb since it's exceedingly rare to add cooked rice to a > home made soup... there's not nearly enough liquid in that recipe to > call it a soup anyway, more a pilaf. I'd question that 1/2 cup of > flour, that's enough to make library paste pudding, not soup. Actually, no. When written like that it means two cups of raw rice that have been cooked. If it was supposed to be two cups of cooked rice it would say just that. |
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Byerly's Wild Rice Soup
On 12/16/2014 4:41 PM, Oregonian Haruspex wrote:
> On 2014-12-16 22:05:14 +0000, sf said: > >> On Tue, 16 Dec 2014 12:50:21 -0800, Oregonian Haruspex >> > wrote: >> >>> On 2014-12-16 19:29:44 +0000, sf said: >>> >>>> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan > >>>> wrote: >>>> >>>>> Us native Minnesotans know all >>>>> about it - and, as Oregonian Haruspex mentioned, the black >>>>> paddy-grown >>>>> cultivated 'wild' rice is garbage. The genuine hand-harvested wild >>>>> rice is far superior and not that much more expensive. >>>> >>>> I need to find some of that stuff and see if I change my mind, >>>> because >>>> I'm not fond of wild rice - it's too expensive to buy and then not >>>> like. I see hand parched is more expensive than regular parched. >>>> Does the method matter? >>> >>> The real stuff goes for about $5 a pound. We usually buy ten >>> pounds of >>> it a year or so, which isn't a terribly huge investment. I figure you >>> get about 3 cups of cooked rice from each cup of dry, so it ends up >>> being plenty and we eat it with abandon yet always seem to have a bit >>> left over when we go up to the cabin in the late summer, which is when >>> we buy more. >>> >>> Yes, it's true - everybody in or even from Minesota has a cabin. >> >> $5? In that case, the Indians are making a killing over the internet! >> Not worth it to pay for a plane ticket & lodging just to save $10 lb >> though. >> >> You didn't mention if there's a flavor difference between hand parched >> and regular parched. > > I believe that the Indians sort the rice into grades, hand parch the > largest grains, and then machine-process the smaller ones. I know > many Leech Lake Ojibwe (my family has been in the area for over a > century, and I have some Ojibwe as family through marriage) so I will > ask next time I get into contact with somebody who would know for sure. > > As for me, I've only ever had the hand-parched stuff. > I've had both. The hand parched stuff has a somewhat lighter flavor, but it isn't dramatically different from the machine parched. Hand parched is lighter-colored, too, many kernels still having a slight greenish-brown tint. They both cook up much more quickly than the black paddy rice. Also unlike the paddy rice, the cooked kernels are not hard. |
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Byerly's Wild Rice Soup
On 12/16/2014 2:28 PM, jmcquown wrote:
> On 12/16/2014 11:40 AM, Moe DeLoughan wrote: >> On 12/16/2014 8:26 AM, Brooklyn1 wrote: >>> >>> I'd not want the "real deal". Thats not a recipe I'd consider, it's >>> definitely a WASTE of expensive wild rice. This Byerly putz is pure >>> TIAD. >>> >> >> You don't know jack about wild rice. Us native Minnesotans know all >> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >> cultivated 'wild' rice is garbage. The genuine hand-harvested wild rice >> is far superior and not that much more expensive. >> > Yep, the wild rice I have is hand-harvested. > >> http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm >> >> Wild rice soup is one of the classic uses of wild rice, along with its >> use as a poultry stuffing, pilaf, and of course, the main component of >> wild rice hotdish. >> >> Also, that wild rice soup is Byerly's signature dish. They're famous >> for >> it. >> > It's a delicious soup! We tasted it at a restaurant in <gasp> > Minnesota! Of course, Sheldon doesn't like cream soups therefor no > one else should like them, either. > I spent a weekend recently in New Ulm, Minnesota, when they held their annual Christkindlmarkt. The market had a small cafe serving traditional German foods - and wild rice soup, too. Of course. It's traditional Minnesota fare. |
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Byerly's Wild Rice Soup
On 12/16/2014 9:12 PM, Sqwertz wrote:
> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan wrote: > >> On 12/16/2014 8:26 AM, Brooklyn1 wrote: >> >>> I'd not want the "real deal". Thats not a recipe I'd consider, it's >>> definitely a WASTE of expensive wild rice. This Byerly putz is pure >>> TIAD. >> >> You don't know jack about wild rice. > > You can add that to the long list of other things he doesn't know > about but feels the need to spout off about. > >> Us native Minnesotans know all >> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown >> cultivated 'wild' rice is garbage. The genuine hand-harvested wild >> rice is far superior and not that much more expensive. >> >> http://www.bineshiiwildrice.com/GOURMET_WILD_R.htm >> >> Wild rice soup is one of the classic uses of wild rice, along with its >> use as a poultry stuffing, pilaf, and of course, the main component of >> wild rice hotdish. > > My current, unopened bag of Moose Lake Wild Rice (not cultivated - > looks different than other wild rices I've bought) comes with a > leaflet of recipes including wild rice soup. It's hamburger and > tomato based, so I think I'll pass on that one. Ground beef doesn't > belong in soup. But some of the other recipes look decent. > > http://www.mooselakewildrice.com/recipes.html > > Ironically, the leaflet has a Wild Rice and Grape Salad recipe, but > the grapes have been taken out of the recipe shown on the website > above. I wonder if they did that because of the beating that the New > York Times food editors received over publishing that Infamous > Minnesota Thanksgiving Grape Salad recipe? > That would be hilarious if that's the case. One of my uncles and one of my brothers used to harvest their own wild rice. There's a couple of lakes where the wild rice has exceptionally long kernels. They'd harvest that, then have it processed, and share it with the family. It's very strenuous work to hand-harvest the rice. My brother would pole the canoe while my uncle worked the sticks to knock the rice into the bottom of the boat. Do that all day and you're pretty much beat by the time you pull the canoe on shore. You often can find other folks on shore selling the rice they've just harvested for fairly cheap - but then you have to pay to have it processed, or parch it yourself. |
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Byerly's Wild Rice Soup
On 12/16/2014 4:38 PM, Oregonian Haruspex wrote:
>>>> http://i.imgur.com/nsvBZLc.jpg >>>> >>>> Note the ham, almonds, and carrots are considered optional in this >>>> recipe book. The version of the book that she has is the first >>>> printing - the current recipe on the Lunds / Byerlys web site doesn't >>>> mention that these are optional. > > The carrot is there more for color than for flavor. I agree about the > ham though. > > When I make this soup I do not use ham (as my wife doesn't eat it) but > instead I use smoked salt, which is a decent substitute for the smoky > flavor of ham when it can't be used. > > We have also made this soup with smoked oysters. > Oh, that sounds good. I love vegetables - the more, the merrier - so when I make it I always include lots and lots of whatever veggies I have on hand, along with largish chunks of chicken or turkey. Also, mushrooms. Dunno why, but the ham just doesn't do it for me in wild rice soup. Since we're discussing Byerly's wild rice soup, here's another Minnesota company's version of wild rice soup to compa Land O Lakes Northwoods Wild Rice Soup 3 tablespoons Land O Lakes Butter, melted 2 medium carrots, shredded 2 ribs (1 cup) celery, sliced 1/2-inch 1 medium (1/2 cup) onion, chopped 1/4 cup all-purpose flour 1 quart (4 cups) Land O Lakes® Half & Half 1 cup chicken broth 1/4 cup sherry or chicken broth 3 cups cooked wild rice 2 cups cooked chicken or turkey, cubed 1-inch 8 ounces (1 cup) cooked ham, cubed 1/2-inch 1/2 teaspoon salt 1/4 teaspoon pepper Directions Melt butter in 6-quart saucepan until sizzling; add carrots, celery and onion. Cook over medium heat, stirring occasionally, until onion and celery is softened. Stir in flour; cook 1 minute or until bubbly. Add broth, sherry and half & half. Stir until smooth. Add all remaining ingredients. Cook, stirring occasionally, until heated through (15 to 20 minutes). http://www.landolakes.com/recipe/196...wild-rice-soup |
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Byerly's Wild Rice Soup
On Wed, 17 Dec 2014 07:05:08 -0600, Moe DeLoughan >
wrote: > One of my uncles and one of my brothers used to harvest their own wild > rice. There's a couple of lakes where the wild rice has exceptionally > long kernels. They'd harvest that, then have it processed, and share > it with the family. It's very strenuous work to hand-harvest the rice. > My brother would pole the canoe while my uncle worked the sticks to > knock the rice into the bottom of the boat. Do that all day and you're > pretty much beat by the time you pull the canoe on shore. You often > can find other folks on shore selling the rice they've just harvested > for fairly cheap - but then you have to pay to have it processed, or > parch it yourself. Folks in Italy harvest their own olives and then pay to have them turned into oil, so why not pay to have the wild rice you just harvested parched? It seems logical to me. -- A kitchen without a cook is just a room |
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Byerly's Wild Rice Soup
On 12/16/2014 10:59 PM, Sqwertz wrote:
> On Tue, 16 Dec 2014 15:28:21 -0500, jmcquown wrote: > >> It's a delicious soup! We tasted it at a restaurant in <gasp> >> Minnesota! Of course, Sheldon doesn't like cream soups therefor no one >> else should like them, either. > > I will try this but 1/2 cup of flour as thickener for a quart of > liquid is way too much. That would be near a pudding consistency. > > -sw > Wing it. Jill |
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