raj raj wrote:
> Sheldon wrote:
>
> >
> > That's essentially how I described my method... and I never read
> > anything she has written, I suppose because I really don't much
care
> > for the stench of Indian coozine. I cook my rice Puerto Rican
style.
> >
> > Sheldon
> >
>
> It is ironic that you chose basmati for cooking considering you don't

> care for the stench of Indian cuisine

I don't particularly choose it. I occasionally cook it. I have a good
friend on Lung Island who happens to own an Indian grocery there. When
I moved he prepared a huge gift package of some of his wares, like sego
pearls, various lentils, etc. He included a 36 Kilo gunny sack of
Basmati, enough for the rest of my life. I don't cook Indian style,
it's the spice blends I don't care for, mainly because when the meal is
over I don't want to still smell it for months later. Anyway, my
favorite way to prepare Basmati is Rice-A-Roni style, half rice, half
orzo... with various herbs, spices, and vegetables, but no Indian spice
blends. After cleaning the kitchen I don't want the entire
neighborhood to know what I had for dinner, and for two months
afterwards. For the same reason I don't cook fish at home either,
didn't need to on Lung Guyland. But now it's good I know how to cook,
because so far I've not found even one decent restaurant of any kind up
here in NY's capital district. Here in hillybilly country the best
seafood is at the Friday Fish Fry at the local firehouse, and that's
only previously frozen cod, but it's properly cooked, served hot, and
the batter they use is pretty good. It's served with fries and slaw.
The fries are good, they ruin the slaw with onions. It's all you can
eat for $10, supposedly a fund raiser, so I attended three times last
summer. They alternate with an all you can eat Pasta Party, went once,
awful, I'll save yoose the details.

Sheldon