Simple Risotto
Creamy (yet cream-less) and satisfying, you can’t go wrong with making this Italian delight – all you have to do is stir and you end up with tender rice and nutrient-rich spinach blended with white wine and Parmesan.
Creamy (yet cream-less) and satisfying, you can’t go wrong with making this Italian delight – all you have to do is stir and you end up with tender rice and nutrient-rich spinach blended with white wine and Parmesan.
It was good. I did not follow the recipe. I had no orange juice so I subbed 1 TBS of lime juice. I also added a can of tomatoes and green chilies. I will make it again following the recipe. The searing in the hot skillet did not work very well. I suspect the drained, shredded, back in a hot oven is the more workable option.
What is a suet dumpling? I never heard of it.
Here, in our grocery stores, there's the regular beef, and then the Angus, which is more expensive. And, somewhat surprisingly, the price of the Angus and the local butcher's grade (whatever that is) is roughly the same price. That said, the butchers meat is better.Colbyt wrote: ↑Tue Jul 07, 2020 12:58 pm Don't know about Canada. In the US there are 3 official grades, Select, Choice, Prime and one no grade. Then there is beef and Angus beef. Angus is almost always better.
I do know that the NG top loin I bought at the wholesale house and slow butchered is vastly superior to any grocery store meat I purchased in the last 3 years.
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