"cshenk" wrote in message
...

Cindy Hamilton wrote:

> On Sunday, February 2, 2020 at 1:09:45 PM UTC-5,
> wrote:
> > On Sun, 02 Feb 2020 06:49:07 +1100, Bruce >
> > wrote:
> >
> > > On Sat, 01 Feb 2020 08:26:35 -0600,
> > > wrote:
> > >
> > > > On Fri, 31 Jan 2020 06:02:43 -0000 (UTC), Jinx the Minx
> > > wrote:
> > > >
> > > wrote:
> > >>>> On Thu, 30 Jan 2020 06:39:24 -0800 (PST), Cindy Hamilton
> > >>>> > wrote:
> > >>>>
> > >>>>> On Thursday, January 30, 2020 at 9:33:03 AM UTC-5,
> > wrote: >>>>>> On Thu, 30 Jan 2020
> > 10:17:13 +1100, Bruce > >>>>>> wrote:
> > >>>>>>
> > >>>>>>> On Wed, 29 Jan 2020 17:03:18 -0600,
> > >>>>>>> wrote:
> > >>>>>>>
> > >>>>>>>> On Wed, 29 Jan 2020 11:10:21 -0500,
> > wrote: >>>>>>>>
> > >>>>>>>>> On Tue, 28 Jan 2020 23:45:11 -0500, Ed Pawlowski
> > > wrote: >>>>>>>>>
> > >>>>>>>>>> I'd rank it right up with an Easy Bake Oven. I've seen
> > where they cook >>>>>>>>>> stuff with the lid on and essentially
> > steam the food. >>>>>>>>>>
> > >>>>>>>>>> If you want grill marks get a Lodge cast iron grill pan
> > for 20 bucks and >>>>>>>>>> heat it up very hot on your range.
> > >>>>>>>>>
> > >>>>>>>>> Easy to apply grill marks after cooking in an ordinary
> > pan: >>>>>>>>>
> > https://www.amazon.com/Wilton-FoodWr...ers-5-Piece/dp
> > /B0000VM9EE >>>>>>>> >>>>>>>>
> > >>>>>>>> Think about grill marks, They HAVE NO EFFECT ON THE TASTE
> > OF THE FOOD! >>>>>>>> Just because you like the way it looks in
> > cooking shows means nothing. >>>>>>>> It is that very same reason
> > so many people like wine, because they see >>>>>>>> other idiots
> > drinking it and think it must be good. This world is full >>>>>>>>
> > of morons. >>>>>>>
> > >>>>>>> I like the taste of the wine that I drink. Is that
> > acceptable? >>>>>>
> > >>>>>> Dude wine is completely disgusting.
> > >>>>>
> > >>>>> "Disgusting" is a personal judgment. You're entitled to not
> > like wine >>>>> (I'm not all that fond of it myself); other people
> > are entitled to like it. >>>>>
> > >>>>> Sometimes, just sometimes, it's not about you.
> > >>>>>
> > >>>>> Cindy Hamilton
> > >>>>
> > >>>> yeah, still though
> > >>>> Wine is disgusting.
> > >>>>
> > > > >
> > > > > Youve clearly never had good wine. Theres a huge
> > > > > difference between the Boones Farm youre used to and
> > > > > Chateauneuf-du-Pape. Then again, maybe the lack of gluten has
> > > > > ruined your taste buds.
> > > >
> > > >
> > > > I have tasted a fair amount, there are some wines I can stand
> > > > but I would not buy them like a pino grigio or perhaps a white
> > > > ziff..
> > >
> > > The point is that you're only referring to your own tastes, but
> > > presenting your opinions as universal truths that apply to
> > > everybody.
> >
> >
> > Look I know that there are a good amount of people that do not like
> > wine because the taste is not eve a little bit good, those are
> > called supertasters and I am one of those many.
>
> Have you been tested, or did you just decide you're a supertaster?

He's not a supertaster. Not even remotely. He just thinks it sounds
'cool' to say.

Supertasters couldn't stomach the '#@%$^' he eats. They generally DO
like wine (but not cheap plonk). In fact, a good number of us probably
run to the higher end of that scale and yet we all have regular stuff
too. We'd all be happy with a good bowl of red over rice, even if some
want the brown rice and some want it not super hot-spicy. Ophelia
would like it too but be apt like me to rely more on cumin and maybe a
mild paprika.

Ophelia, if you see this, I think it speaks well to you and your
husbands tastes:

'Red on Rice' (Chili on rice with beans)

1 can, rinsed of red beans
1 can crushed or chopped tomatos
1/3 C ground pork
2/3 C ground beef (can be all ground beef)
1 largish bell pepper (green but can be other color)
1/2 ts cumin (I stock whole seed but crush it with a mortar/pestle)
1/4 ts black pepper (more to taste at serving)
1/4 ts onion powder
1/4 ts minced garlic (can be dried)
1/4 ts smoked sweet spanish paprika (taste test, may want a little more)

Garnish: Fresh minced sweet onion, to your liking

Brown the meats and drain (leave a little fat for flavor). Add the
rest except the onion and low simmer partly covered for about 45
minutes.

Me, I'd load the rice maker while the meats were browning and add 1 cup
rice and 2 cups water, then get the cans ready and add to the pot,
which for me with my kitchen layout is fast and easy. I might still be
chopping the bell pepper and garlic as the sauce came to temp with the
meat then adding the spices but the whole thing would take 10 minutes
tops at my place then be left to simmer as the rice finished.

Reality? Unlikely to use a can of red beans as we make them often so
apt to have some made from dried, but we keep a can or so for
spur-of-the-moment things when ours might be frozen. If red beans are
hard to source where you are, kidney or pinto's will work here. I have
even done it with a can of rinsed black beans, warmed in the microwave
and added at the last (so they don't discolor the rest with longer
cooking).

==

Yes it sounds good, but we wouldn't use the cumin and pepper. I would use
more herbs and veg instead.