cooking brown rice

[Ms V]

Almost couldn't find a bag of brown rice at Walmart. Everything was either a mixture, microwave, boil in a bag or instant.

I already have the microwave, and instant and now with real brown rice the experiment begins...besides I can use the left over "not as good" as a base for Goldie's Breakfast Club. She doesn't think the day starts unless she has had a special breakfast (this started when I was giving her her daily mange med.)...v

[ha_asfan]

i did the standing rib roast, 8 lbs worth, but i wasn't brave enough to do the retained heat cooking. the roast started out at a bit more thatn 500 for a half hour than dropped it to 400 for tha balance of the cook time...result, perfection ! it really was beautiful and ultra delicious. if i ever cook another large hunk, i will do the retained heat..meat has made me brave !

[Ms V]

Was it in the Lisk, lid / off?, vent (s) open/closed etc. etc...v

[Joe Pieweed]

Brown rice is THE most common thing I make in the T-Well in a triple pot. Full heat for 10-12 minutes, then off for the next 35 or 45. It is always perfect. The other night I made carrots alongside in another tripple pot, with honey and butter. Perfecto due!

While they were CWTGTO, in the skillet I sauted frozen chicken breasts with chopped green onions and mushrooms in olive oil, then poured in some TJ's carrot/ginger soup mixed with a couple of table spoons of dijon mustard.

YYYYYuuuuuuummmm!

Molto simplice, molto veloce, e molto delisioso! Tutti perche il forno di Chambers.

Giuseppe

[ha_asfan]

The standing Rib Roast was cooked with the Lisk lid OFF and it really was perfection!