Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Seriously, but maybe just a bit too soon after Jim's great initiative: Why not a LUG cookbook? Great recipes from all over the world accompanied with a photograph of the platter by the sender of the recipe? Philippe Op 9-jan-07, om 18:06 heeft SonC@aol.com het volgende geschreven: > > In a message dated 1/8/2007 9:24:57 P.M. Central Standard Time, > abridge@gmail.com writes: > > > Sounds great. How do you do your red beans? > > Red Beans and Rice. > > Rinse one pound of dry Camellia brand red beans, put them under > water in a > pot and boil until all the skins start to shrivel. Then pour out > the water, > (this releases some of the less happy effects of beans.) > > Cover beans with two cups of chicken stock and six cups of water, > > add one medium yellow onion chopped. > > one cup of chopped celery > > half cup of fresh parsley > > One bay leaf. If dried, just leave it in. If you use a fresh > leaf, take it > out after about ten minutes or that's all you'll be able to taste. > > a couple toes of garlic. You don't have to mince it, just peel. > > A small smoked ham bone, or some smoked ham; also good would be > any good > smoked sausage. > > Start with a table spoon of salt. You can add more later. You > don't need > much because your rice should be salted. > > I also add a half teaspoon of cloves and a big pinch of allspice. > > Late in the cooking, add cumin. I think you have to be the judge > of how > much. It is quite aromatic, so people's tastes vary. > > Cook until the beans are tender, and they can be smushed against > the side of > the pot. > > Smush enough to make the stock creamy. Serve over fresh hot rice. > > Don't pour the rice into the bean pot and mix them up because > people might > think you are from Texas or something. > > Needs a little hot sauce to finish. > > Cooking Rice. Any amount. > > Pour rice into pan, add salt, and pour water until it is one digit > of your > finger over the rice. stir, and bring to a boil. stir again, > and cover and > drop temp to low. cook for about 15 minutes. All the water should be > absorbed. Check with your spoon. If the bottom is still watery > cook another five > minutes. > DO NOT RINSE. People might think you are from up North, like > Shreveport or > West Monroe, or maybe even Jackson, Mississippi. > > Enjoy > > > > > Regards, > Sonny > http://www.sonc.com > Natchitoches, Louisiana > Oldest continuous settlement in La Louisiane > ?galit?, libert?, crawfish > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >