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dino. posted:Mixed rice... I'd like to hear more about these mixed rice recipes, please.
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Oct 24, 2011 19:47
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dino. posted:Here are two of them. Another two commonly loved ones are lemon rice, biriyani, and tamarind rice. Thanks for this. Manjula has been a favorite of mine for some time now.
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Nov 19, 2011 19:13
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They're all big-time favourites in the south. :P
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Douche Bag posted:Food tastes better when it's mixed with the blood of the poor. Those 50 count stacks of prepackaged corn tortillas are awful. A pound bag of Masabrosa (Maseca's cheaper cousin) is under $1.50. Totally worth it and way better.
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Jan 17, 2012 06:52
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Also, I know I'm late on the pork chop-chat but a good way to use them is smothering them cajun style. 1) Salt and pepper your (thick) pork chops then dust them with flour. 2) Fry them in HOT shallow oil in a cast iron skillet/dutch oven. 3) Set pork chops aside, lower the heat to medium-low, pour out excess oil (while leaving browned flour in the skillet/dutch oven). 4) Fry a ton of diced onions and some diced bell pepper (you can add celery and garlic if you wanna get fancy) in the oil left over. 5) Add pork chops back to the cooking vessel, cover with water. 6) halfway cover and let simmer till the pork chops are falling to pieces, the veg has mostly dissolved into the gravy, and the flour coating of the fried pork chops had dissolved into the liquid and created a gravy. If the pork chops are done but it hasn't reduced enough, take them out and cook on high till reduced. 7) Add finely chopped green onion tops and/or parsley 5-10 minutes before serving over hot white rice. 8) Serve with mustard greens and field peas/black eye peas.
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Jan 17, 2012 07:01
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