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Basic Steamed White Rice

The old Joy of Cooking said cups rice to two cups water.

BUT here's another way to make rice I discovered when I had to turn off the fire a couple minutes after it started to boil.
Do that and you'll have rice that has no sign of scortching or being hard on the bottom, but nice and fluffy with NO timing or watching.

I came back a day later and found the rice still perfect. It's also ready in about the normal time of 20, 25 minutes. Just doesn't need to be over fire. Easy and thoughtess.

Feb 27, 2011
Warner Jepson in Recipes

Pork Shoulder Braised in Milk

When I was a kid in the '40's the cook would fry up pork chops in milk. This gave a great milk gravy.

Nov 20, 2010
Warner Jepson in Recipes