1,000,000 Post Thread

[Lily]

@The Cuntess make my own blended tomato sauce and add it to sauteed rice and spices

 

[Frood]

Fat Lily dusts her beef curtains in various spices then shoves a 5 lb bag of white rice up her ax wound and waits 24 hours for the finished product to fall out .

 

[Lily]

Chicken broth, halved jalapeňo and a small sprig of cilantro

 

[Frood]

Oooo....spicy flaps

 

[Lily]

NO Prowler, I will not agree to be your dominatrix, freqk

 

[Seamajor]

DDs are yeasty

 

[The Prowler]

Lardo has the worst comebacks.

 

[The Cuntess]

You use chicken broth instead

 

[Lily]

instead of water yes...

 

[Lily]

Fresh or frozen if I have it, otherwise Better than Boullion

 

[The Prowler]

Not boullion then?

 

[The Cuntess]

How many cups

 

[Frood]

My marinated lamb rump steaks came up perfect. Used olive oil, garlic, lots of fresh rosemary sprigs, bit of salt, lots of cracked pepper for 14 hours in the fridge.

 

[Lily]

I use about 1.5 cups liquid to cup of rice

 

[The Cuntess]

I’ve been trying for years for my rice to come out perfect fluffy

 

[The Prowler]

Use more liquid thatn Lardo said....her rice is too dry.

 

[The Cuntess]

That’s he I want it lol

 

[Lily]

Sautee the rice until golden almost brown simmer low after adding broth about 20 mim

 

[The Cuntess]

Not too wet

 

[The Prowler]

And bullion is fine to use too.

 

[The Cuntess]

I use bouillon

 

[Lily]

Do.not open up while cooking, you lose moisture

 

[Frood]

I won't eat white rice or variations. Only basmati, even in non Indian cuisines.

 

[The Prowler]

I like jasmine rice with chinky food

 

[Lily]

I don't like soggy rice, Flea

 

[The Associate]

Cook it in Bisto. Dee-lishius.

 

[The Cuntess]

Exactly

 

[Frood]

Yeah, I can tolerate Jasmine rice, Prowler... if I'm not preparing the meal.

 

[The Cuntess]

Sticky or soggy

 

[Lily]

fluffy to complement the guisado