just missing OT mark over here, but :

the most common and attested spice is ordinary black spice with chicken or
bovine stock and sweet basil(basil thyne) for most cases of rice based
dishes.

B

"Bohus Král" napísal v správe
news:45f82269$0$90275$14726298@news.sunsite.dk...
> just missing OT mark over here, but :
>
> the most common and attested spice is ordinary black spice with chicken or
> bovine stock and sweet basil(basil thyne) for most cases of rice based
> dishes

correction : it should be "with chicken or bovine bouillon......"

B

On Mar 14, 4:28 pm, Bohus Král wrote:
> just missing OT mark over here, but :
>
> the most common and attested spice is ordinary black spice with chicken or
> bovine stock and sweet basil(basil thyne) for most cases of rice based
> dishes.

Nope, pilau is definitely a bit more sophisticated than just using
basil (which IIRC gives a sort of spicy-lemon flavour to dishes, and
hence is used with tomato a lot; I'm surprised that ground coriander
seed, which gives a spicy-orange flavour, isn''t more often used this
way)...

napísal

> just missing OT mark over here, but :
>
> the most common and attested spice is ordinary black spice with chicken or
> bovine stock and sweet basil(basil thyne) for most cases of rice based
> dishes.

Nope, pilau is definitely a bit more sophisticated than just using
basil (which IIRC gives a sort of spicy-lemon flavour to dishes, and
hence is used with tomato a lot; I'm surprised that ground coriander
seed, which gives a spicy-orange flavour, isn''t more often used this
way)...

That's because I am not able to find what is "pilau" in any dictionary.

B

In article <45f82487$0$90267$14726298@news.sunsite.dk>, Bohus Král
writes
>
>"Bohus Král" napísal v správe
>news:45f82269$0$90275$14726298@news.sunsite.dk...
>> just missing OT mark over here, but :
>>
>> the most common and attested spice is ordinary black spice with
>>chicken or bovine stock and sweet basil(basil thyne) for most cases
>>of rice based dishes
>
>correction : it should be "with chicken or bovine bouillon......"
>
>B

No it shouldn't, Pilau is veggie, no dead animals to see here guv.

Soni tempori elseu romani yeof helsforo nisson ol sefini ill des 14 Mar 2007
08:51:43 -0700, sefini jorgo geanyet des mani yeof do comp.sys.sinclair,
yawatina tan reek esk korax1214@gmail.com fornis do marikano es bono tan el:

>I've tried googling for pilau rice recipes, but all are over-
>complicated (some require frying, a technique not available to me), or
>call for saffron, which is Austrian-village expensive (#2.70 for 400ug
>-- yes, *micro*grams not milligrams -- a whopping #6,750/kg; it would
>probably be cheaper to use gold); or have some other drawback.
>
>Anyone know a mixture of spices (I presume salt, turmeric and
>cardamon, for a start) I can throw together, perhaps even in advance,
>and use in the same quick-and-easy way I did the cubes?

I use salt, tumeric and cumin.

deKay
--
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Bohus Král wrote:

>
> napísal
>
> > just missing OT mark over here, but :
> >
> > the most common and attested spice is ordinary black spice with
> > chicken or bovine stock and sweet basil(basil thyne) for most cases
> > of rice based dishes.
>
> Nope, pilau is definitely a bit more sophisticated than just using
> basil (which IIRC gives a sort of spicy-lemon flavour to dishes, and
> hence is used with tomato a lot; I'm surprised that ground coriander
> seed, which gives a spicy-orange flavour, isn''t more often used this
> way)...
>
> That's because I am not able to find what is "pilau" in any
> dictionary.
>
> B


Hi Bohus!


With Spices acquired, you can increase the tax-income.



Best regards,

Daniel Mandic

wrote in message
news:1173887503.493948.159840@p15g2000hsd.googlegr oups.com...

> I used to use Knorr Pilau Rice Stock Cubes,
> the bastards have discontinued the stock
> cubes.
>
> I've tried googling for pilau rice recipes, but all are over-
> complicated (some require frying, a technique not available to me)

What's the problem with frying?
Lethal allergy to Teflon?
Inability to lift a pan? :-)

> saffron, which is Austrian-village expensive (#2.70 for 400ug)
> -- yes, *micro*grams not milligrams -- a whopping #6,750/kg

> it would
> probably be cheaper to use gold)

Erm, yes, saffron is well known to be more expensive than gold.

That's why in the olden days if you adulterated your saffron with turmeric
they would burn your product and yourself at the stake.

Luckily a little saffron goes a long way.
You simply don't need more than a pinch for a heap of rice.

Mind you, it does rankle that the pinch of spice costs as much as half a
chicken!

> Anyone know a mixture of spices (I presume salt, turmeric and
> cardamom, for a start) I can throw together, perhaps even in advance,
> and use in the same quick-and-easy way I did the cubes?

I've got Sharwoods pilau rice stuff in a jar. You melt the stuff over the
rice in a frying pan, then add the water. It's reasonably tasty.

On Mon, 19 Mar 2007 00:06:28 GMT, "Kryten"
wrote:

>What's the problem with frying?

Impossibility to do in a microwave oven.