Strain the cooking liquid into a bowl; discard the solids.
I could probably do it now, but usually I do measure my rice.At my restaurant, I cooked rice in a rice cooker, and I didn't measure the water.
I just look at the amount of water over the rice in the rice cooker, and know it would be the right amount of water, so I think that's what my mother did.And no, I didn't absorb that at all..The other kinds of rice that she made, I never made them.
I mean, I saw a little bit of the beginning, and I saw the finished product, but I don't know that I ever paid any attention to the middle.So, I didn't know how to make hoppin' john, and my mother only made that for New Year's Day.
She would cook the black-eyed peas with the hog jowl with the teeth, and then she would put the rice in it and cook it all together.
When it was done, it was perfectly fluffy with this frightening piece of seasoning meat in it..American Merlots.
Cabernet Francs., and aromatic reds like the various Rhône varieties.. American oak.
Missouri, Minnesota, and Wisconsin.Although oak from several states does make its way into barrels, most of the American white oak used for making wine barrels hails from Minnesota and Wisconsin, with Missouri close behind.. American oak has proven extremely popular with winemakers in.