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[slink]

Yeah dried grapes. Not sure what the difference is except I think raisins are generally smaller and sweeter, possibly a different grape variety or something.

As far as I know, though I may be wrong, a sultana is a white grape, and a raisin a red grape... Just how I've always thought of them though.

[linnea]

I have a pathetic hodgepodge of food right now since I'm moving and can't go to the grocery store.

However...
I have arborio rice, olive oil, an onion, boullion, and some cheese. I also have pesto and sundried tomatoes. I think that jough already posted a better recipe for risotto, but here's my pathetic attempt. My family is Sicilian, and they haven't branched out to other cuisines of Italy, so I've never had risotto before. At first my little mind could not conceive of a rice dish that did not involve being covered tightly and cannot be removed under any circumstances.

1 cup arborio rice
3.25 cups boiling boullion (heh! that was fun to type--yes, i'm a huge nerd)
1 onion
1 clove garlic, finely minced or crushed
3 T olive oil
1/2 cup shredded parmasean or other favorite cheese (omit if vegetarian because the "cheez bestitutes" are just godawful)
Salt & pepper, although the boullion will likely be plenty salty enough.
(if you have it, sundried tomatoes and pesto)
Of course, you can also add cooked meat at the end if you wish. I don't usually keep meat around the house that often, so I omitted it. If i'm going to eat meat, it's a lot nicer if someone else prepares it. How's that for bein' a hypocritical omnivore?

Basically I just followed the directions on the Arborio rice, but here they are.

In a heavy saucepan, heat the olive oil and then saute the onion and garlic for 5 minutes.
Stir in the rice, letting it absorb what's in the pan.
Stir in 1/4 of the boullion, and stir frequently until all the liquid is absorbed.
Continue adding the boullion in small amounts and stir frequently. This should take 15-18 minutes. As jough mentioned, "keep stirring, asshole!"
Once all the liquid has been absorbed, then for the final stirring add the cheese, sundried tomato, and pesto.
Stir thoroughly, check seasoning and add salt and pepper if needed, and serve immediately.

This stuff is so insanely good. The rice is firm to the bite and perfect. I am now officially a risotto fan. Next I'm going to try the breakfast CUNT risotto recipe that Teodor made for Chris.

[Nabubrush]

My favourite childhood sandwich was two layers, the bottom was ultra crunchy peanut butter and sultanas, the top was honey and sultanas.
Sometimes banana in there too.
Very Tasty.

I like this definitely with bananas, and on toasted raisin bread. That's right, raisin bread with extra raisins in the sandwich. We're through the looking glass here, people!

[jough]

What's unusual about a grilled bagal?

Well, I don't know what a "bagal" is, but generally bagels are toasted, not grilled.

I can see how grilled would be fine, though, especially if they use oil and make the inside all crispy like a grilled cheese ought to be.

If I bought a panino press I'd use it every day, and would eventually die from eating too much delicious and unhealthy food.  I mean, panini are many things, but healthy ain't one of them.

[side_show]

* shuffles in, late to the party, knocks over someone's drink*

Really?  I've had a panino press all my adult life that was handed down from my grandmother.  It was made in Europe the 1940's, has a wooden handle and will one day burn down my house.  I've found it to be a nice option for healthy fillings that would otherwise be to watery like tomato, grilled portabello and onion and some nice light cream cheese.  This makes a sandwich of delicious proportions.  I use a silicone basting brush to ever so lightly brush the press with a tiny bit of oil, and that's all it takes.

[Nabubrush]

Sometimes I wonder what it would be like to eat like that all the time.

[pmcd9]

I've had a panino press all my adult life that was handed down from my grandmother.  It was made in Europe the 1940's, has a wooden handle and will one day burn down my house.

Take it next door.

[AugustWest]

Take it next door.

Spoken very succinctly.

[smick]

Well, I don't know what a "bagal" is

I believe he meant "bengal" as in the tiger.  Toasted.

[Doc]

I believe he meant "bengal" as in the tiger.  Toasted.

Which is delicious.

Sometimes I wonder what it would be like to eat like that all the time.

You and me both. I've been marvelling at how well I am eating lately because I am remember to make myself a chicken sandwich for lunch at least 4 days a week.

Also: Raisin bread sandwich sounds like a delicious treat indeed.

[theinevitable]

what it is like eating like that all the time:

you are still underweight, but your mother comments that you are getting a "little belly." You are vaguely disgusted with yourself. you continue to eat horrible foods.

one day you wake up and eat three doughnuts for breakfast. at 1 PM.

[Nabubrush]

what it is like eating like that all the time:

you are still underweight, but your mother comments that you are getting a "little belly." You are vaguely disgusted with yourself. you continue to eat horrible foods.

one day you wake up and eat three doughnuts for breakfast. at 1 PM.

If this is at least partially in response to my post, I meant eating delicious, carefully prepared and somewhat exotic foodstuffs all the time.

[theinevitable]

oh. nevermind, then. I don't eat like that.

I'm not sure what I thought you were referring to. Hm.

[side_show]

I do eat "like that" most of the time.  And what it is like is this: you develop food-related ADD.  Most regular food (aka things that are simple and easy to cook) becomes "boring," and you occasionally ruin an entire dinner because you constructed it entirely on an anecdote you overheard on a bus from  stranger.  But also there are triumphs that are almost mystical. Like perfectly done sate skewers, peanut sauce from scratch, and baby bok choy.  Or that one Sunday where I spent the whole day making mole poblano.  Slow food is basically my obsession.

[Nabubrush]

I do eat "like that" most of the time.  And what it is like is this: you develop food-related ADD.  Most regular food (aka things that are simple and easy to cook) becomes "boring," and you occasionally ruin an entire dinner because you constructed it entirely on an anecdote you overheard on a bus from  stranger.  But also there are triumphs that are almost mystical. Like perfectly done sate skewers, peanut sauce from scratch, and baby bok choy.  Or that one Sunday where I spent the whole day making mole poblano.  Slow food is basically my obsession.

That's sort of beautiful.