Archived posting to the Leica Users Group, 2010/01/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]> On Thu, Jan 14, 2010 at 10:28 AM, Doug Herr <wildlightphoto at earthlink.net> > wrote: > Sonny Carter wrote: > >>Amazingly, it does a nice job of cooking > Zatarains rice, and keeping >>it warm all afternoon. > > Not a good idea. ?Any > cooked starchy food kept warm for several hours is an invitation for food > poisoning. ?It's not likely you'd die from it but you'd sure want to. I think > warm is not the right term. Hot is more like what it keeps it. It works, > because Zatarains is not a mushy rice. And then, "all afternoon" is a > relative term in Louisiana. -- > Regards, Sonny http://www.sonc.com http://sonc.stumbleupon.com/ Natchitoches > , > Louisiana (+31.754164,-093.099080) USA _____________________________________ > __________ Leica Users Group. See http://leica-users.org/mailman/listinfo/lug > for more information If you look at the side of a Zatarain's rice box the stuff is not exactly pure as the driven snow. Ingredients: brown rice, dehydrated vegetables (onion, bell pepper), salt, paprika, garlic, autolyzed yeast, monosodium glutamate, spices, soy sauce, caramel color, partially hydrogenated soybean oil, silicon dioxide (flow agent). Perhaps because they know their clientele is more so people from down there who like to keep an open pot going. Not foodies from Vermont who are going to use a solar powered microwave. Monosodium glutamate will preserve anything well into the next ice age and make your sweet and sour shrimp florescent like a pink flamenco. It is however the one additive I draw the line on. If its in there I'm getting something else. http://www.cajungrocer.com/zatarains-brown-rice-jambalaya-mix-p-612.html [Rabs] Mark William Rabiner f