Rice porridge? *shivers*

*likes her rice porridge just fine, especially when she's sick*

Must be a cultural thing, I find it very soothing and generally eat it w/ soy sauce and other stuff that is slightly salty and flavorful. Settles uneasy stomach and is gentle on my sore throat.

Rice porridge, rice pudding, what's the difference?

With apple pie?

I can deal with custard if the amount isn't too great and if there are no lumps. Yeah, I'm picky. :)

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Last edited by Hiragana (2008-09-24 08:24:15)

Sahi wrote:

I can deal with custard if the amount isn't too great and if there are no lumps. Yeah, I'm picky. :)

There should never be lumps in any sort of custard.

*sagenod*

-X

Em wrote:

*goes off to meditate on whether it is a good thing to be a pickier eater than someone else*

It's a good thing if they are eating at your house.

If you're eating at their house, and you are the pickier eater, not as good.

*goes off to meditate on whether it is a good thing to know these things about picky eaters*

Okay, I have bought kingfish today. I'll prolly cook it tomorrow. Will prolly do an oven-bake.

Durn, I hate when that happens, Sahi!

I seem to prefer fish to chicken lately. Dunno what happened, like someone switched something in my brain and now all I want is fish!

=D Gen.

Haven't seen a Red Dwarf reference in like, forever!

I've decided to make a fish curry, because I haven't had a fish curry since I left home and I miss it!

Hey guys! What a great thread! I'm new to the forums here, but I LOVE reading Tad William's books and I LOVE cooking. =} I often do both at once.

Here's a little recipe I found on allrecipes.com and have changed to my preferences. It's easy to make whilst reading =D

Spicy Tomato Bisque and Toasted Cheese

1 can of stewed or diced tomatoes
2 cans (14 oz?) of tomato sauce
1/2 tsp. crushed red pepper (more or less depending on how spicy you want it)
dash of dried basil
dash of dried oregano
salt and pepper to taste

1 carton of cream cheese (cut into cubes)
diced fresh basil (optional)

bread (I prefer herbed garlic)
cheese (sharp cheddar is what I usually have on hand and it's great flavor)

Set oven to 400 degrees (F). Mix the first set of ingredients in a medium saucepan and let it come to a boil on med-high. While the soup is warming up, slice the cheese and bread, make the cheese sandwiches, and place on cookie sheet in the oven. Let them cook 16 mins. but flip them halfway through. When the soup has reached a boil, turn it down to med-low and whisk in the cream cheese. When the cream cheese has dissolved, turn off the heat, add the basil and serve with the toasted cheese sandwiches. Delish!