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Just throw it in a pot... how hard is that?

Started by LMNO, February 25, 2008, 02:33:11 PM

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LMNO

#15
March 07, 2008, 07:10:01 PM
Tequila?



TEQUILA!




Good call.

Dysfunctional Cunt

#16
March 07, 2008, 07:52:51 PM
It was stupendous!  Nice peppery addition!  :wink:

LMNO

#17
May 30, 2008, 07:48:49 PM
Bump for cheap eats.

Darth Cupcake

#18
May 30, 2008, 09:37:05 PM
So I am definitely gonna do this.

But just checking--you put the uncooked rice (like dry hard little rice grains) into the pot without any fluid or anything until you get around to pouring in the stock? Or am I just reading this like a dumbass (entirely possible)?
Be the trouble you want to see in the world.

Richter

#19
May 30, 2008, 09:47:12 PM
That's what I did.  It just kind of gets pushed around, soaking up the spices and frying for a bit. 
Tasted fine.
Quote from: Eater of Clowns on May 22, 2015, 03:00:53 AM
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Triple Zero

#20
May 31, 2008, 12:45:30 AM
i scrolled up this page to see the start of the thread, read the thread title, and then saw TEQUILA!!!

:)
Ex-Soviet Bloc Sexual Attack Swede of Tomorrow™
e-prime disclaimer: let it seem fairly unclear I understand the apparent subjectivity of the above statements. maybe.

INFORMATION SO POWERFUL, YOU ACTUALLY NEED LESS.

Triple Zero

#21
May 31, 2008, 12:48:26 AM
Quote from: triple zero on February 25, 2008, 06:33:52 PMthis sounds awesome, i'm gonna make something like this.
in fact, as soon as i can find some cheap hot peppers somewhere. and cilantro and cajun spices.

thanks for the bump, cause hot peppers are getting cheaper in this season :)
Ex-Soviet Bloc Sexual Attack Swede of Tomorrow™
e-prime disclaimer: let it seem fairly unclear I understand the apparent subjectivity of the above statements. maybe.

INFORMATION SO POWERFUL, YOU ACTUALLY NEED LESS.

LMNO

#22
June 02, 2008, 05:41:02 PM
Quote from: Darth Cupcake on May 30, 2008, 09:37:05 PM
So I am definitely gonna do this.

But just checking--you put the uncooked rice (like dry hard little rice grains) into the pot without any fluid or anything until you get around to pouring in the stock? Or am I just reading this like a dumbass (entirely possible)?

yup.

that's the way i was shown, and some say that it frys in the oil for a while, adding flavor, but do what you prefer.

the point being, cooking is a pretty resilient process, unlike baking.

Jenne

#23
June 09, 2008, 04:37:23 AM
I have all the ingredients--this will be made this week or bust!

LMNO

#24
June 09, 2008, 04:56:16 PM
Incidentally, I recently made this with poblanos I hand-roasted over the grill:

Hot grill/open flame/live coals

Put peppers on.  Turn every few minutes until skins are blackened.

Put in ziplok bag, and wait 10 minutes.

Remove, and peel off the blackened skins w/ fingers.

Coarse chop, add to rice.

Dysfunctional Cunt

#25
June 09, 2008, 05:18:33 PM
Ever try stuffing the peppers with garlic cloves before roasting them?

Amazing flavor!!

LMNO

#26
June 09, 2008, 05:49:01 PM
Interesting, but the way I do it only takes about 5 minutes to char the skin, so it wouldn't affect the garlic at all.

Slow roasting, however... :fap:
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