"Sheldon" > wrote in message
...
"The Imbecile" > wrote:
>
> The anecdote did get one thing wrong: Meat is added and fried without any
> water, the peppers stuffed and placed in a roasing pan, and then the pan
> half-filled with a tomato-based sauce that helps finish cooking the rice.
> So
> this rice is fried without prior cooking, then cooked, instead of the
> other
> way around.

You're talking Puerto Rican rice (ie. Spanish rice)... and lissenup,
imbecile, until relatively recently there were no peppers or tomatoes
in Europe or any other part of the planet except the Americas... so
you are a liar and a troll. Stuffed peppers with tomatoes in Serbia a
thousand years ago... IMBECILE is just making stuff up,


pilaf [PEE-lahf, PIH-lahf]
This rice- or bulghur-based dish (also called pilau ) originated in
the Near East and always begins by first browning the rice in butter
or oil before cooking it in stock. Pilafs can be variously seasoned
and usually contain other ingredients such as chopped cooked
vegetables, meats, seafood or poultry. In India they're highly spiced
with curry. Pilaf can be served as a side dish or main dish.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst

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Just for my information, is this really two different people or are you
sockpuppetting? If you are, say hi to Ulrike. :-)