Comments on: Recipe: Gladys’s Rice and Bean Stew http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/ A big hot tasty mess. Wed, 04 Aug 2010 03:49:45 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: debbie http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/comment-page-1/#comment-4565 debbie Fri, 14 Dec 2007 12:58:41 +0000 http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/#comment-4565 I'm planning to make it in January so if you don't do it again yourself, I'll take photos :) I’m planning to make it in January so if you don’t do it again yourself, I’ll take photos :)

]]> By: Tracy http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/comment-page-1/#comment-4551 Tracy Fri, 14 Dec 2007 01:05:41 +0000 http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/#comment-4551 Hi Mom! I am suspicious of all capers except the kind used by the guys at Iraila --- I should really ask where they get those. But! Your package arrived today! Also I opened the envelope that turned out to contain <i>Ratatouille</i> and I am considering it a fantastic (C)Han(n)uk(k)a(h) gift. Yay! Debbie: the squash does not have to be cooked beforehand; it will be done by the time the rice is, no problem (brown rice is delicious but takes a long time to cook). And I definitely mean cut the squash in half and take out the guts and seeds, then cut it into whatever shapes makes it easiest to peel off the more or less completely inedible hard green outer skin, and then finally cut the peeled pieces into bite-size chunks of deliciousness. Maybe I'll do a little photo essay about the process.... Hi Mom! I am suspicious of all capers except the kind used by the guys at Iraila — I should really ask where they get those. But! Your package arrived today! Also I opened the envelope that turned out to contain Ratatouille and I am considering it a fantastic (C)Han(n)uk(k)a(h) gift. Yay!

Debbie: the squash does not have to be cooked beforehand; it will be done by the time the rice is, no problem (brown rice is delicious but takes a long time to cook). And I definitely mean cut the squash in half and take out the guts and seeds, then cut it into whatever shapes makes it easiest to peel off the more or less completely inedible hard green outer skin, and then finally cut the peeled pieces into bite-size chunks of deliciousness. Maybe I’ll do a little photo essay about the process….

]]> By: mom http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/comment-page-1/#comment-4548 mom Thu, 13 Dec 2007 23:03:55 +0000 http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/#comment-4548 We had it for dinner last week: it is still one of our favorite winter dishes. I like the capers , try it! Thank you, Gladys for the recipe and thank you ,Tracy for sharing it again. We had it for dinner last week: it is still one of our favorite winter dishes. I like the capers , try it! Thank you, Gladys for the recipe and thank you ,Tracy for sharing it again.

]]> By: debbie http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/comment-page-1/#comment-4542 debbie Thu, 13 Dec 2007 18:02:23 +0000 http://www.tracyfood.com/2007/12/13/gladyss-rice-and-bean/#comment-4542 Yes! Something exciting to do with my small acorn squash! Possibly stupid questions: Is it supposed to be cooked first, and independent of the cookedness of the acorn squash, does peeling it mean cutting into wedges and then separating the insides from the outsides? or is it like peeling a carrot where somehow you are removing the outsides of the squash without piecing it up first? Yes! Something exciting to do with my small acorn squash!
Possibly stupid questions: Is it supposed to be cooked first, and independent of the cookedness of the acorn squash, does peeling it mean cutting into wedges and then separating the insides from the outsides? or is it like peeling a carrot where somehow you are removing the outsides of the squash without piecing it up first?

]]>