PAstrychef wrote:I know of risottos made from other grains, but beans need to cook for a lot longer to become tender. Either start with canned beans or be sure to soak them overnight. Or are you planning on adding beans to the rice? Pinto would be nice, but cannelli would work too.
RoadieRich wrote:Anyone got good suggestions for making potatoes more interesting?
Felstaff wrote:Cytoplasm wrote:shannonigans
Cytoplasm wrote:So, I remember part of the recipe but I cannot access the book it came from:
crushed red pepper
All I really remember is that you cook the spaghetti, I think beat the egg and when the spaghetti is done, drain but don't rinse it. Throw the egg in and that is supposed to cook it. Then mix the bacon and crushed red pepper.
I think that's all there is to it. I've been googling for a while to try and find something like it. Bleh.
Ulc wrote:*The only reasonable time to boil potatoes are entirely freshly dug, or if you're making mashed potatoes. All other times I'll just have to question the sanity of anyone boiling potatoes.
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