One thread, add water and salt, bring to a boil, then simmer

spikegirl7 · Post by **spikegirl7** » Wed Dec 20, 2006 6:55 pm

rice a roni, many flavors

wocket · Post by **wocket** » Wed Dec 20, 2006 6:59 pm

I'm taking this as a challenge to make up a recipe with every ingredient you listed.
Just so you know.

StruckingFuggle · Post by **StruckingFuggle** » Wed Dec 20, 2006 6:59 pm

Hmm. This SHOULD work.

For this you'll need a frying pan and a deeper soup pan. Cut up the potatos, put them in the pan with some butter, and brown them a bit on the sides, then toss them in the soup pan. Chop and sweat the shrooms in the butter until they give up liquid and turn brown, about five to six minutes. Add to soup pan. Stir flour into the butter and whisk until it becomes a thicker almost gravy, add that to the soup. Then add water and a bit of milk to the mushrooms and potatos to cover and then some, and simmer until the potatos are fork-tender. Meanwhile, make the minute rice, and once it's done, mix the rice into the soup with about a half cup of milk, with salt and pepper to taste. Serve with tortillas.

If you want some meat, cut up the chicken thighs, and add them to the pan between the mushrooms and the flour, brown them, and then add them to the soup, too.

What is the 'chili mix'?

(also, if you've got an immersion blender, blend the whole thing up before adding the milk)

And don't listen to bigity - if it's really a steak cut of beef, don't chop it up for stew meat. Not only is it a waste, but the meat that makes good stew comes from a different part of the cow than the meat that makes a good steak.

spikegirl7 · Post by **spikegirl7** » Wed Dec 20, 2006 7:02 pm

it's a packet of seasonings that when added to tomato sauce and ground beef makes gooooooooood chili

StruckingFuggle · Post by **StruckingFuggle** » Wed Dec 20, 2006 7:04 pm

Hmm ... I was considering suggesting adding it to the rice and potatos and mushroom soupy thing, but definitely no. I have no idea what I was thinking.

Bigity · Post by **Bigity** » Wed Dec 20, 2006 7:04 pm

Oh with like salt, pepper, and cumin and stuff?

spikegirl7 · Post by **spikegirl7** » Thu Dec 21, 2006 4:05 am

okay, i got a question for a chef around here:

i made myself dinner tonight, and it was good, but it was missing a certain Tang/Zest that would have made it perfect. Here's what i had:

In a large frying pan, i melted shortening as to grease the bottom, then put in on medium/high heat:
Thinly sliced beef
Finely chopped potatoes
Diced Onions
Onion powder
and another spice, a yellow/orange one i don't want to look up right now.

and i served it in Tortillas.

any suggestions?

Post by **Mae Dean** » Thu Dec 21, 2006 4:16 am

Spice was probably Cumin, but I'd need you to be more specific.

I'd suggest adding some lime juice. Lime goes really well with beef, and wouldn't necessarily clash with the rest of the dish. It's lacking in any sort of acidity, though - you could try white wine vinegar, lemon juice, anything. Add it early on, so it has a chance to concentrate as you cook.

spikegirl7 · Post by **spikegirl7** » Thu Dec 21, 2006 4:32 am

i'll try that next time

and it was cayenne. that help?

Post by **Mae Dean** » Thu Dec 21, 2006 10:19 am

Yeah - that would make more sense than Cumin - but cayenne is orange/red, so that's why I mistook it.

And Cayenne sounds good for a dish like that, really.

I would suggest marinading the meat in something with some salt, white wine, and some lime juice. Let it sit overnight if you can. Also, after cooking, toss in some fresh minced cilantro. That should make it very tasty.

Kits · Post by **Kits** » Thu Dec 21, 2006 2:01 pm

Anyone got a good mint-chocolate drink recipe? I was thinking about making some holiday cocktails. Not peppermint though, I hate the taste.

StruckingFuggle · Post by **StruckingFuggle** » Thu Dec 21, 2006 5:57 pm

Buy up a bunch of andes mints, melt them over a double boiler, and then add milk, and then some creme de cacao and bailey's irish cream? It's a question because I'm not sure how it would work, but I imagine it'd work quite nicely. You might also try putting a bit of cinnamon and nutmeg in with the chocolate, perhaps, and a tiny bit of vanilla.

Bandersnatch · Post by **Bandersnatch** » Wed Apr 25, 2007 6:04 am

Bumped as per Fuggle's request.

Post by **Blaze** » Wed Apr 25, 2007 6:04 am

Don't do what he tells you! He's just using you!

StruckingFuggle · Post by **StruckingFuggle** » Wed Apr 25, 2007 6:07 am

Thank you, Bandersnatch.

so. I'm sick of blazing through a jar of dill pickles in about a week or two because they don't seem to make jars big enough for the two or three a day habit I've developed lately.

With that much volume, I think it's probably cheaper in the long run to make my own.

But I know next to nothing about pickling, and lack a good recipie.

I figure I could look a dozen up, but first I'd ask here if anyone has a good, flavorful, kinda garlicky, tasty dill pickle recipie worth sharing that can be made in Much Bulk?

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