tag:blogger.com,1999:blog-14168956.post4428523789098872092..comments2024-03-25T06:39:42.081-04:00Comments on Bonfire of the Vanities: Belated dinner reports...Fr Martin Foxhttp://www.blogger.com/profile/01375628123126091747noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-14168956.post-45889907387239873892015-07-31T19:16:21.781-04:002015-07-31T19:16:21.781-04:00"It was good! For whatever reason, I liked it..."It was good! For whatever reason, I liked it even better when I had the leftovers last night." That is a well known phenomenon in cooking referred to as the marriage of flavors. You might be able to use that in a homily somewhere along the line.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14168956.post-30349964464913059732015-07-31T18:07:39.594-04:002015-07-31T18:07:39.594-04:00I love risotto! It's important to find that ba...I love risotto! It's important to find that balance between al dente and crunchy.<br /><br />So glad you have a seminarian to keep you company and to pass on your cooking wisdom. It's fun, isn't it? My 7-yr. old is learning to cook. He loves it. Soon I'll have a legitimate kitchen helper. :)<br />Jenniferhttps://www.blogger.com/profile/11200221356189037181noreply@blogger.comtag:blogger.com,1999:blog-14168956.post-478154990944700622015-07-31T14:48:24.096-04:002015-07-31T14:48:24.096-04:00That sounds delicious! I have trouble with rice i...That sounds delicious! I have trouble with rice in pans versus in pots. I add water to double the depth of the rice and that seems to work. Toasting the rice in the pan before adding the liquid and adding thyme is good, too. rcghttps://www.blogger.com/profile/09131930849106490711noreply@blogger.com