The Kitchen: all things delicious and disastrous

Biscuits are good. And so is kashi.

Okay, I'm thinking a little clearer and I don't really have to avoid rice. But thanks for all the suggestions, I could use a little diversity anyway.

Incidentally, you can also add wild rice to that list, since it's not farmed the way domesticated rice is. If you're lucky you can find a source that is entirely naturally-grown and traditionally-harvested.

How does wild rice taste like?

Nummy — very nutty and good.

Nutty, you say? Interesting.

Wild rice is so good! Way better than the white stuff. I find I don't even have to flavor mine with soy sauce, something I always do with the white stuff.

Does anyone have any easy recipes or ideas (preferably no-bake/no-cook) for limes? I have three, 1.5 with zest and the other 1.5 without.

Make guacamole.

Make mojitos. Or margaritas.

Do you have a preferred recipe you would be willing to share?

-Ear prick-

Did someone say Guacamole??

2 limes

4 avocados

Pace Picante salsa OR fresh Pico de Gallo OR 2 tomatoes diced, 1 white onion, diced

Fresh Cilantro very finely chopped

Cayenne Pepper, Garlic Salt to taste

1 cup Sour Cream OR Unsweetened Greek Yogurt

Peel and mash avocados, saving two of the pits. Avocados should be good and creamy. Add Yogurt and salsa and beat until dreamy (rhyme intended). Squeeze the juice of two limes, mix well, add spices to taste. When the guacamole has become so delicious you are eating it by the spoonful, you're done. Stick both pits into the bowl and refrigerate until serving. Lasts three days.

This is a never fail, everybody loves it recipe.

edited 23rd Sep '12 5:28:40 PM by OriDoodle

@ Shima: a quick question on the carrot cake recipe — will that recipe make enough for a 9x13 pan of reasonable thickness, or should I increase it? if so, by 50% or doubled?

Ori: recipe saved. I love guac.

edited 23rd Sep '12 8:10:33 PM by Madrugada

A note: That lime to avocado ratio is "strict"...every two avocados, add an additional lime. If you have say, five avocados, and three limes, only use 2 and a half limes. 3 limes is too much.

Limade is good too.

I ended up making it with one avocado (it's what I had on hand) and one lime. I liked how it turned out, but then again, I'm a pretty big fan of citrus.

edited 23rd Sep '12 9:27:21 PM by Nocturna

man now i am TOTALLY craving guac. Good news: I have four avocados and a lime.

bad news: I am a little drunk and should not be cutting avocados.

tomorrow.

I tend to make it in two 8in rounds. Not sure on the conversion there, but this site says how it should work.

edited 23rd Sep '12 10:36:36 PM by shimaspawn

Ok, how thick do the round ones come out?

It comes out about an inch and a half.

Lessee, 8"round 1.5 deep — 81 cu in. two of them — 162 cu in. 9x13 1 inch deep —117 cu in. So it will be about an inch and a third thick if I use one recipe in the larger pan. Kind of skimpy. 1.5x the recipe — 243 cu in — just over 2 inches thick in the rectangular pan.

I think I'll increase the recipe by half, then. There are probably going to be around 25 to 30 people there...

Ah, yeah, that converter bears that out — 1 9x13 rectangle = 3 8" rounds. And it's boookmarked as well.

edited 23rd Sep '12 10:44:29 PM by Madrugada

Shima, one of the receptionists at my parent's practice saw me reading your carrot cake recipe. She asked for it, then spread further copies to several of the patients. So thank you on behalf of them. You can visualise a small wave of carrot cake spreading through Australia.

And in a generation there will be family traditions of "Shima's Carrot Cake" and no one will know who or what a Shima is.

And it will be wonderful. I know that I wonder about and think good thoughts at the person whose name is attached to a recipe like that every time I make it, even — no, especially— if I don't know who they are.

edited 24th Sep '12 6:44:23 AM by Madrugada

Yay! Carrot cakes are happy things and should be spread.