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02-23-2014, 01:38 PM
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#1
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Head Chef
Join Date: Feb 2013
Location: Montreal
Posts: 2,456
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Lemon Grass scented Rice
I was about to make some of my favourite lemon grass scented rice. Guess it is older than I thought, aside from the obvious outer leaves being dry, inside has a bit of the purplish colour. Almost like garlic goes.
Is it safe? I use it only to scent the rice. Cut into 2" pieces and smashed, I remove them when finished.
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Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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02-23-2014, 02:50 PM
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#2
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,410
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I think it's probably safe, but may not taste good. Just a guess  Btw, fresh lemongrass freezes well.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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02-23-2014, 04:57 PM
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#3
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Chef Extraordinaire
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Join Date: Apr 2011
Posts: 24,561
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I agree, it's probably safe. Smell it, taste a bit, and see if it has the flavor you want.
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02-23-2014, 05:40 PM
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#4
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Head Chef
Join Date: Feb 2013
Location: Montreal
Posts: 2,456
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Quote:
Originally Posted by GotGarlic
Btw, fresh lemongrass freezes well.
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Arghh, wish I'd known that. Oh well, next time.
I freeze my ginger all the time, I've just started freezing those bird chilies.
Anything else???? Can I freeze galganal??? I bought some and it lasted a long time but then got moldy (erg... does that tell you how long it was in the fridge?)
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Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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02-23-2014, 05:43 PM
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#5
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Head Chef
Join Date: Feb 2013
Location: Montreal
Posts: 2,456
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hey Dawgluver, I've smelled it and it smells just like it should, but haven't tasted it yet.
I'll keep y'all posted.
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Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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02-23-2014, 05:47 PM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,410
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Quote:
Originally Posted by dragnlaw
Arghh, wish I'd known that. Oh well, next time.
I freeze my ginger all the time, I've just started freezing those bird chilies.
Anything else???? Can I freeze galganal??? I bought some and it lasted a long time but then got moldy (erg... does that tell you how long it was in the fridge?)
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Yes, you can freeze galangal, but I put it, and ginger, in separate canning jars covered with dry sherry. It keeps forever in the fridge and you have flavored sherry to use in Asian sauces
You can also freeze any small peppers whole. Lots of things freeze well.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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02-23-2014, 08:48 PM
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#7
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,795
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I freeze small peppers whole and bigger ones in pieces. I freeze them on a cookie sheet and then put them in a freezer container. That way they don't freeze into a big lump.
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02-24-2014, 07:22 AM
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#8
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Head Chef
Join Date: Feb 2013
Location: Montreal
Posts: 2,456
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So... I wimped out. Didn't use it....
When I found a jar in the cupboard I decided to use a piece from there instead.
I love this rice too much to have ruined it - was bad enough I didn't have long grain, just short, but it was/is still delish!
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Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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02-24-2014, 07:41 AM
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#9
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Master Chef
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,770
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I grow lemongrass in my garden.
Even fresh lemongrass right from the ground is usually purple.
And it freezes well, as does ginger, garlic, galangal
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