turps: (schoolboy Nick (turloughishere))
[personal profile] turps
I wasn't online yesterday so didn't get to wish [livejournal.com profile] duoshinigami a happy birthday, which sucks, because she's made of awesome. I hope it was a good one, sweetheart.

I have mail! Thank you so much [livejournal.com profile] _bettina_, [livejournal.com profile] turloughishere, and Lancecat, and [livejournal.com profile] truekat I loved them all. *mwah* My cards went out at the weekend, so hopefully they'll be arriving soon.

All you people that cook, I need advice. I know I joke about not cooking, but I'm cooking most evenings now, getting away from the processed stuff as much as possible. I'm doing okay, but I can't seem to make rice correctly. It always gets soggy and solid and horrible. So, any tips about how to make nice rice?

Still cooking related, I was cooking eggy bread yesterday and the hot fat splashed all down my thumb, leaving blisters. I've just pulled the top off one when I was looking outside, showing I'm a klutz in the extreme.

What was I looking at? The fact that the council came first thing this morning to fix the path outside my house. They used a mini digger to take the top off, then went, putting cones up to stop people getting past. Which nicely blocks our way to where we park our car. I mean, we can walk around the other way but obviously people will always take the short way if possible. I'll have to tell James when he phones as no doubt he'd fall down if he tried to get past that way.

Also, I bought strawberries yesterday and when I went to eat them they'd gone furry. That's just wrong!

Yesterday was the first rugby training session of the season. It seems most of the home games are in the first half of the season this year, which hopefully will lead to autumn sunshine at the club. On the other hand, it also means going away in the worst of the winter weather next year. Plus Corey needed new rugby boots which was another chunk of money gone. Then in the afternoon we went to see Run Fatboy Run, which was quite amusing and filled a few hours nicely.

Some pimping things now. First, [livejournal.com profile] mickeym is a goddess and wrote an amazing trickc story which is hot as all heck. You should go check it out. Second, do you all know of the comm [livejournal.com profile] fic_requests? Well you should. It's a popslash community where you request a ficlet and hopefully someone will come along and write that for you. You don't have to write to request, but there is a long list of requests that need filling if anyone wants to exercise their writing muscles. It's fun over there. They're ficlets so there's no pressure, and there's sure to be a prompt that you find interesting. I may have committed lampfic today.

Last thing! There's a new Sureshot song and I like it. In fact I think it may be my favourite so far. Just, why do we need the rap? Why?! Rap is only fun when it's done by pretty boys dressed in shaggy crayola coats, sparkly pants and having woe about having no money after just being paid. Also, the name of the song reminds me of a sneeze.

Withoutcha Thanks to [livejournal.com profile] tanni1978 who I snagged it from.

Date: 2007-09-11 11:35 pm (UTC)
nopseud: (Default)
From: [personal profile] nopseud
This is a slight variation on other people's recipes, and so long as you keep an eye on the rice leads to it being perfect.

First of all, yes, use long-grain rice. Basmati is a bit more expensive but really worth it.

Measure by volume 2:1 water:rice, and put it in a pan.
Boil, with the lid off, until the water *just* disappears from the surface of the rice -- the top of the rice will look like it's covered in little craters.
Turn the heat RIGHT OFF, put on the lid, and leave for about ten minutes.

That's Ken Hom's method for perfect rice.


As a bonus, here's a really easy sausage and rice recipe. (It's sort of quick faux-Jambalaya.)

- Get some fresh 'banger' type sausages, preferable spicy ones.
- Slice the sausages up into pieces about an inch long.
- Slice up
- an onion
- some mushrooms
- a red pepper
- a couple of cloves of garlic.
- Fry the sausages in a little bit of olive oil until they're nicely browned all over.
- Add the onions and garlic, and fry for a couple of minutes.
- Add the red pepper and mushrooms, and fry for another couple of minutes.
- Add a tin of tomatoes, a blob of tomato paste, and a 100ml or so of stock (you can miss out the stock, no worries, but the sauce still needs to be quite sloppy at the end).
- If you didn't have spicy sausages, add chili powder to taste. (Or add some anyway, if you like spicy stuff.)
- Cover the sausages and let them simmer gently in the sauce, while you make the rice as above.
- When the rice is cooked, mix it thoroughly with the sauce, and serve.

It's nice with a bit of chopped fresh corriander or flat-leaf parsley added at the end just as you mix the rice and sausage sauce together.

Date: 2007-09-13 06:14 pm (UTC)
ext_1650: (M-B-G borgs ( turloughishere))
From: [identity profile] turps33.livejournal.com
Thank you!

I actually used all the rice tips last night and made perfect rice that was delicious. Shame that apparently that ratio isn't one cup = one person. I now have enough rice to last a few days *g*

The recipe looks delicious too. As soon as I get some sausages I'm going to try it out.

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