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Old 10-03-2011, 03:36 PM   #21
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Join Date: Jul 2011
Location: St. Augustine, Florida
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Originally Posted by Andy M. View Post
Thanks. We also both like sushi, although you're eons ahead of me in expertise.
Thanks Andy! *Like* doesn't go far enough for my feelings on sushi....hehe

When I make a batch of sushi and I'm all alone....snorting and grunting is a common sound. My cat Dinky runs into another room. He's afraid to get too close. I might eat him! Ha!
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Rice Pilaf There are as many recipes for pilaf as there are cooks who make it. What follows is my mom's recipe that I grew up on. Pilaf [COLOR=black][FONT=Arial] [/FONT][/COLOR] [FONT=Arial]1 C Rice, long grain[/FONT] [FONT=Arial]4 Tb Butter[/FONT] [FONT=Arial]2 Nests of Angel Hair Pasta[/FONT] [FONT=Arial]2 C Chicken Broth[/FONT] [FONT=Arial]Thoroughly rinse and drain the rice.[/FONT] [FONT=Arial]Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.[/FONT] [FONT=Arial]Add the rice and cook over medium to medium low heat for a few minutes, stirring occasionally.[/FONT] [FONT=Arial]Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.[/FONT] [FONT=Arial]At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes before serving.[/FONT][I][FONT=Arial] [/FONT][/I] 3 stars 1 reviews
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