|
| FoodLesson |
UserPreferences |
| Random Nonsense | FrontPage | RecentChanges | TitleIndex | WordIndex | SiteNavigation | HelpContents | moin.sf.net |
Cranberry Juice + squeeze of lime = tasty
--ThomasKula, 22 June 2004
In a large pot, add a little bit of olive oil and get it hot. Add a minced onion and a bunch of minced garlic. Once those have gotten soft and translucent, add two large cans of tomato juice (I prefer the low sodium stuff, since regular tomato juice tends to have hella salt in it). Start that warming up. Fire up the broiler in your oven. Wash a couple of peppers (I use one red, one yellow) --- You don't have to destem them or anything. Brush on some oil, put them on a tray, put under the broiler. Roast them on all sides. When they are done, put them in a paper sack, close the sack, and let them cool.
Once the peppers are cool, you should be able to just cut out the stem and have the skin peel off easily. That's what putting them in the closed paper sack does --- aren't you glad you did this? Chop the peppers up finely, and add them to the pot. Add a 16 oz. container of sour cream, stir it in until it is well mixed in.
When the soup is warm, put about 3 - 4 tbsp. of nutritional yeast in a bowl (nutritional yeast is yeast that is used for flavor and, funnily enough, nutritional content in dishes, rather than for its sugar -> gas conversion properties. Hippies eat it, so you should be able to find it in the hippie food section of your favorite grocery store). Add a bit of the warmed up soup, stir it. You want a smooth mixture that you can add into the soup without getting lumps. Pour it into the soup. This step is really optional --- I like it because the yeast gives the soup a nice bready undertone that offsets the sharpness of the tomatoes. Do as you wish.
Let this simmer for a couple of hours or whatnot, stirring every so often.
There are two keys to making proper rice: 1) rinsing the rice and 2) not looking into the pot while it is working. Proper rice is also sticky.
Rinsing the rice is important because the milling process leaves residue on the rice. If you rinse the rice, you wash off all of that residue, resulting in a much cleaner, nicer tasting rice. Trust me, you want to do this --- the change in taste is pretty noticable.
Put the rice in a large pot. Pour in some cold water and gently swirl the rice around. The water will get pretty cloudy fairly quickly. Drain and repeat. Be fairly gentle, esp. with later rincings, as the rice will absorb water and become fragile. I usually rince 5-6 times, let the cloudyness of the water be a guide.
Add the measured amount of water and put on a high heat. Bring to a boil, and leave it as such until nice starchy bubbles form and climb up the pot. Once it has done that, reduce heat to the lowest setting you have and cover with a tight-fitting lid. Leave for 15 minutes.
Remove the pot from the heat. Do not un-cover the pot. Leave it for 20 minutes --- the rice is still cooking. Open, fluff up a bit with a fork and serve. The rice will be slightly sticky, which is nice for eating it with chopsticks. Makes about 3 cups of rice, I think (it's a lot of rice).
Taken from some Chinese cookbook I'm too lazy to go downstairs and find the title of.
Some people have complained that this washes the nutrients out of the rice. I'm not sure if this simply washes off whatever nutrient powder rice people put on the outside of the rice, or if it actually takes out nutrients that are in the rice. I much prefer the taste of rinced rice, so I'll get my vitamins elsewhere.
