Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
> > i know that some folks swear by using stock instead of water to make
rice.
> > i'm wondering if there are limits to what kind of liquid can be used.
> >
> > what i have in mind is that i make this stove-top pot roast with
cabbage,
> > and there is always a lot of the cooking liquid (which i use as a kind
of a
> > sauce) left over. could i use this to make rice? the post roast is
cooked
> > in a mixture of beer and pineapple juice, with a little soy, lemon
juice,
> > a little brown sugar some other spices, and of course would have some of
> > the juices from the beef and cabbage in it as well. could i cook rice
with
> > this (and probably some water added)?
> >
> > (yes, i know that it would be a pretty cheap experiment, but i'm
interested
> > in what some of you kitchen wizards, chemists, and physicists think.)
> >
> > your pal,
> > blake
>
> You probably could but, personally, I wouldn't. I believe I'd use the
> juice as sauce as you are and would just have plain rice. I'm having a
> hard time with the combination of beer and pineapple juice and cabbage
> juice. . . .


Naw, just think of it at as German - Hawaiian "fusion cuisine", Barb...


--
Best
Greg