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Old 03-03-2015, 01:58 PM   #1
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What IS Dirty Rice?

I'm not picky about food but the very name of "dirty rice" is a huge turn off! It makes me feel more than a little queasy.

What is it? And why doesn't someone give it a more appetising name.
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Old 03-03-2015, 02:00 PM   #2
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Dirty rice - Wikipedia, the free encyclopedia
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Old 03-03-2015, 03:00 PM   #3
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Originally Posted by Mad Cook View Post
I'm not picky about food but the very name of "dirty rice" is a huge turn off! It makes me feel more than a little queasy.

What is it? And why doesn't someone give it a more appetising name.
Um... yeah. You mean kind of like "bubble and squeak" or "cock-a-leekie soup" sound appetizing?

Toad-in-the-hole or Spotted Dick anyone?

I don't think you Brits don't have much room to complain in this department.
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Old 03-03-2015, 04:56 PM   #4
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Originally Posted by Steve Kroll View Post
Um... yeah. You mean kind of like "bubble and squeak" or "cock-a-leekie soup" sound appetizing?

Toad-in-the-hole or Spotted Dick anyone?

I don't think you Brits don't have much room to complain in this department.
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Old 03-03-2015, 05:20 PM   #5
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Quote:
Originally Posted by Steve Kroll View Post
Um... yeah. You mean kind of like "bubble and squeak" or "cock-a-leekie soup" sound appetizing?

Toad-in-the-hole or Spotted Dick anyone?

I don't think you Brits don't have much room to complain in this department.
And a few more...

Spotted Dick And 20 Other British Foods With Stupid Names¬*|¬*The Jetpacker

pot.......meet kettle.
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Old 03-03-2015, 05:32 PM   #6
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Old 03-03-2015, 05:37 PM   #7
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That article is hilarious
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Old 03-03-2015, 06:31 PM   #8
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The dirty rice we make leans to the Cajun side of LA cooking. Using chicken livers, ground pork, Cajun seasoning, the trinity, chicken or pork stock and long grain, white rice. It is a one pot dish in the fashion of jambalaya. Don't judge a dish by it's name!

It does call for gizzards, but we don't like them.
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Old 03-03-2015, 07:08 PM   #9
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I use Paul Prudhomme's recipe from his Louisana Kitchen cookbook. It calls for both gizzards and chicken liver along with ground pork. I love it. SO will eat it as long as I don't remind her what's in it.
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Old 03-03-2015, 07:28 PM   #10
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I use Paul Prudhomme's recipe from his Louisana Kitchen cookbook. It calls for both gizzards and chicken liver along with ground pork. I love it. SO will eat it as long as I don't remind her what's in it.
You nailed it! We just don't do gizzards.
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