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Jan 21, 2013 17:39:09 GMT -5
Post by Deleted on Jan 21, 2013 17:39:09 GMT -5
Oh my God! You're doing this just to bait me, aren't you? Rice-a-Roni? Packet hollendaise? Keeping it real? With that imitation stuff? Instead of Rice-a-Roni, use some of that homemade chicken base I've been harping on you guys about to make risotto. (only 1/2 hour to cook and it holds on the warmer just fine). If you want Hollandaise you can do it in the blender....and it's surprisingly easy. Use this recipe....I do. theshiksa.com/2012/03/14/julia-childs-easy-blender-hollandaise-sauce/BTW, Robb...I can't recall where I saw it, and if it was you, I thank you profusely for the idea, but I made a killer Osso Buco the weekend before Xmas and with it a risotto, and somewhere I got the idea in the initial stages of the process of using some of the fat, grizzle and bone marrow from the beef broth piece of soupbone used to make the liquid for the risotto.... O BABY!!! EXCELLENT!! I HIGHLY RECOMMEND IT. Whatever that stuff is, it adds some cohesiveness to the liquid and the rice and that makes it come out as smooth and silky as lake water at sunup for the first water skier on the lake...we're talkin smmmooooooth...... That's great. Now how about posting some photos.  |
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Woah, this is a default personal text! Edit your profile to change this to what you like!
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Jan 21, 2013 18:12:57 GMT -5
Post by Deleted on Jan 21, 2013 18:12:57 GMT -5
You're doing this just to bait me, aren't you? Rice-a-Roni? Packet hollendaise? There are those that embrace the Roni and then there are those that JUST DON'T GET IT  |
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Woah, this is a default personal text! Edit your profile to change this to what you like!
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Jan 21, 2013 18:14:09 GMT -5
Post by Deleted on Jan 21, 2013 18:14:09 GMT -5
You're doing this just to bait me, aren't you? Rice-a-Roni? Packet hollendaise? There are those that embrace the Roni and then there are those that JUST DON'T GET IT You like San Francisco treats, especially if they wear chaps and a cowboy hat. |
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Member with solid, if unspectacular number of posts
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Jan 21, 2013 19:18:59 GMT -5
Post by cyberobb99 on Jan 21, 2013 19:18:59 GMT -5
Oh my God! You're doing this just to bait me, aren't you? Rice-a-Roni? Packet hollendaise? Keeping it real? With that imitation stuff? Instead of Rice-a-Roni, use some of that homemade chicken base I've been harping on you guys about to make risotto. (only 1/2 hour to cook and it holds on the warmer just fine). If you want Hollandaise you can do it in the blender....and it's surprisingly easy. Use this recipe....I do. theshiksa.com/2012/03/14/julia-childs-easy-blender-hollandaise-sauce/BTW, Robb...I can't recall where I saw it, and if it was you, I thank you profusely for the idea, but I made a killer Osso Buco the weekend before Xmas and with it a risotto, and somewhere I got the idea in the initial stages of the process of using some of the fat, grizzle and bone marrow from the beef broth piece of soupbone used to make the liquid for the risotto.... O BABY!!! EXCELLENT!! I HIGHLY RECOMMEND IT. Whatever that stuff is, it adds some cohesiveness to the liquid and the rice and that makes it come out as smooth and silky as lake water at sunup for the first water skier on the lake...we're talkin smmmooooooth...... Glad that worked out for you. That velvety texture is why I like to make my risotto dishes with homemade chicken, veal or beef base. And, as Guy Fieri would say..."We're takin' the train to Flavortown!!!" |
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Woah, this is a default personal text! Edit your profile to change this to what you like!
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Jan 21, 2013 19:49:21 GMT -5
Post by Walter on Jan 21, 2013 19:49:21 GMT -5
BTW, Robb...I can't recall where I saw it, and if it was you, I thank you profusely for the idea, but I made a killer Osso Buco the weekend before Xmas and with it a risotto, and somewhere I got the idea in the initial stages of the process of using some of the fat, grizzle and bone marrow from the beef broth piece of soupbone used to make the liquid for the risotto.... O BABY!!! EXCELLENT!! I HIGHLY RECOMMEND IT. Whatever that stuff is, it adds some cohesiveness to the liquid and the rice and that makes it come out as smooth and silky as lake water at sunup for the first water skier on the lake...we're talkin smmmooooooth...... Glad that worked out for you. That velvety texture is why I like to make my risotto dishes with homemade chicken, veal or beef base. And, as Guy Fieri would say..."We're takin' the train to Flavortown!!!" |
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