Forum Home
PC World Chat
Thread ID: 78991	2007-05-05 00:53:00	Be afraid. Be very afraid... of your rice!	Greg (193)	PC World Chat

Post ID	Timestamp	Content	User
547166	2007-05-05 03:57:00	In the Royal Navy sail powered ships fresh food was always in short supply. Instead of bread there was "biscuit", baked to be brick hard. Table manners in the wardroom included tapping the biscuit gently on the table. This caused the weevils to leave. The stories don't say what was done with them. Perhaps they were fed to the lower decks in their stew. Perhaps fresh weevils would have been preferable to the meat supplied by the lowest bidders, and "preserved" in brine. Hard tack..... Ah those were the days, hearts of oak, sea shanties, powder monkeys, avast there ye lubbers, splice the main brace,, holystone the deck, cat-o-nine tails etc. It was said that the speed with which naval surgeons could amputate a leg has never been exceeded since, and the stump after tying arteries was dipped into hot tar to seal it. Nelson's body was brought back from Trafalgar preserved in a barrel of brandy. It was not said what happened to the brandy afterwards, probably sold off cheaply at some dockside pub. www.nmm.ac.uk	Terry Porritt (14)
547167	2007-05-05 04:30:00	mmmm weevils diced with curry. Fry 2 sliced onions with a Tbs of garlic, fry until clear, add diced weevils with a dash of coconut cream and diced peppers. Mix until well cooked, serve with rice and freshly cut coachroach as side dish!:nerd:	rob_on_guitar (4196)
547168	2007-05-05 05:02:00	Since the topic is rice and since I have a cycle race tomorrow morning, does anyone have a good rice risotto recipe, for carbo-loading purposes? Mushroom and Parmesan Risotto 2 teaspoons olive oil 1/2 onion chopped 2 cloves garlic, minced 1 cup mushrooms, halved 1/2 teaspoon dried thyme 1 cup Arborio rice 2 cups vegetable stock (or 1-2 cubes) 1/2 cup grated parmesan 2 tablespoons chopped fresh parsley leaves (optional) Salt and ground black pepper 2 tablespoons cream (optional) Heat half the oil in a large fry pan over a medium heat. Add garlic and onions and cook for a minute. Add mushrooms and saute for 5 minutes. Add thyme and cook for a minute. Remove from pan. Reduce heat to medium, add the other teaspoon of oil to the frying pan, add the rice and cook for two minutes stirring continuously, add wine (optional) and stir until absorbed. Add 1 cup of stock at a time (wait until each cup is absorbed or about 5 minutes). Continue until rice is tender. Stir in mushrooms, parmesan, parsely and cream. Serve immediately. Serves 2	Jen (38)
547169	2007-05-05 05:41:00	Some years ago my brothers first job was in a factory in AUckland that packed sugar and rice. One of his tasks was to pick mouse poo out of the bulk rice.	pctek (84)
547170	2007-05-05 05:50:00	We opened a brand new packet of Sun Rice brand medium grain brown rice. It had live weevils in it! :eek: Packet. As in 25kg Bags? Of those mini 1kg bags? Blech, brown rice. Jasmine any day	bob_doe_nz (92)
547171	2007-05-05 06:22:00	As has been said, weevils are actually present in most grains and given the right circumstances...warmth, humidity, etc...will hatch out. A friend who lived on a boat for some time, said that most of those who sail for long periods keep bay leaves amongst their supplies. Apparently they help deter weevil hatching. Same thing applies to dried fruits such as sultanas, also nuts. Have never seen them in dates, maybe they are like me and just don't like dates! If I am keeping fruit and nuts for any length of time, I keep them in my freezer. I also throw a few bay leaves into my pantry.	Marnie (4574)
547172	2007-05-05 14:06:00	Mushroom and Parmesan Risotto 2 teaspoons olive oil 1/2 onion chopped 2 cloves garlic, minced 1 cup mushrooms, halved 1/2 teaspoon dried thyme 1 cup Arborio rice 2 cups vegetable stock (or 1-2 cubes) 1/2 cup grated parmesan 2 tablespoons chopped fresh parsley leaves (optional) Salt and ground black pepper 2 tablespoons cream (optional) Heat half the oil in a large fry pan over a medium heat. Add garlic and onions and cook for a minute. Add mushrooms and saute for 5 minutes. Add thyme and cook for a minute. Remove from pan. Reduce heat to medium, add the other teaspoon of oil to the frying pan, add the rice and cook for two minutes stirring continuously, add wine (optional) and stir until absorbed. Add 1 cup of stock at a time (wait until each cup is absorbed or about 5 minutes). Continue until rice is tender. Stir in mushrooms, parmesan, parsely and cream. Serve immediately. Serves 2Sounds good, except IMHO: *Mushrooms should be chopped *Use butter instead of oil *Use good quality stock, eg homemade or Campbells *Add stock in smaller quantities *Stir almost continuously *Add some mascarpone near the end *And to make it perfect, drizzle some truffle oil over it before serving	Greg (193)
547173	2007-05-05 14:10:00	Packet. As in 25kg Bags? Of those mini 1kg bags? Blech, brown rice. Jasmine any day1 kg. Agree - brown rice is lousy but the missus likes it. Jasmine schmasmine - basmati for the win! :D	Greg (193)
1 2