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2
Posted on 3/8/19 at 12:42 pm to KosmoCramer
I like that recipe. Thanks for posting.
Posted on 3/8/19 at 12:54 pm to KosmoCramer
Yeah that's how the instant pot one is. It was easy as shite, just need the right proportions.
Posted on 3/8/19 at 2:33 pm to TH03
quote:
It was easy as shite
Must be something wrong with me because I never find anything I cook to be all that difficult.
I actually enjoy the process, so maybe that is why I never think about easy or difficult recipes.
This post was edited on 3/8/19 at 2:35 pm
Posted on 3/8/19 at 4:49 pm to MeridianDog
MD! I know this is not the post and you must have removed the post about if anyone had a cheeseburger soup recipe. Well, today on Diners drive ins and dives Guy was with a lady who made cheeseburger soup. Really simple. I then looked it up and the video is online exactly how she does it. Good luck! Let’s ya know how it comes out.
This post was edited on 3/8/19 at 5:53 pm
Posted on 3/8/19 at 6:05 pm to NOLATiger71
Cheeseburger soup?
I was 100% certain it was a soup people had made. IMO, a cheesy soup with ground beef, onions and maybe tomato would be pretty good on a chilly night.
I was 100% certain it was a soup people had made. IMO, a cheesy soup with ground beef, onions and maybe tomato would be pretty good on a chilly night.
This post was edited on 3/8/19 at 6:28 pm
Posted on 3/8/19 at 10:10 pm to MeridianDog
Posted on 3/9/19 at 7:34 am to MeridianDog
Look at that plating. This is getting pretty serious.
This post was edited on 3/9/19 at 10:23 am
Posted on 3/9/19 at 10:43 am to TigerFanatic99
We make the Pioneer Woman’s risotto recipe and it turns out great. It does take a while but that’s what makes it fun and relaxing.
Posted on 3/9/19 at 10:48 am to Caplewood
quote:
Risotto is too dry
My intent was to control the density (stiffness) of the risotto so that I could plate it in the manner I wanted. I accomplished this level of density by adding sufficient parmesan to stiffen up the risotto.
What you see in the photos of the plated dish is what I intended to achieve.
Doing what I did would not have been possible with a wetter/creamier/less stiff risotto.
May look dry to you, but the taste was spot on and the plated appearance was exactly what I wanted,
This post was edited on 3/9/19 at 10:52 am
Posted on 3/9/19 at 12:48 pm to MeridianDog
I rinse the rice in stock before sauteing the rice. Captures more of the starches. Learned from a Food and Wine recipe.
This post was edited on 3/9/19 at 12:49 pm
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