Stir in salt, pepper and other dry seasonings as you cook the rice. Try garlic powder, onion powder, oregano, parsley, basil, dill, seasoning salt or lemon pepper. Start with 1/4 to 1/2 tsp. of each spice so you don’t overwhelm the rice dish.
—-Yes, yes indeed! http://www.livestrong.com/article/466793-how-can-i-spice-up-plain-rice/#ixzz2TPJTlFiF
Coffee in a Crockpot
As seen on Lifehacker, here is a creative use of the crockpot, make your iced coffee in bulk!
Ghee & Gizzards
Today I learned that there is a right way to cook gizzards. In the quest to find foods suitable for a 1 year old from Allergyville, we move on to Ghee and Gizzards. Now ghee I get. Use it like butter, see if you need to stab baby with Epi pen, but the gizzards are a different story.
I thought since they were chicken, you just cook them like chicken.
ADD salt & pepper
Not so. Turns out you are supposed to clean them. I’m skipping that step for two reasons. One, they came from Whole Foods and I don’t pay exorbitant prices to have to clean my food and Two, I will use my favorite piece of cooking advice, which is:
Anything that can survive being boiled or baked deserves to kill me.
So, we moved onto grilling, but I skipped boiling, who knew? Turns out you should boil them for 15 min to:
a: make them tender
b: cook the insides
c: kill the nasty chicken bacteria
d: all of the above
So, I am now trying them boiled and then will re-fire. I discovered my mistake when I ate one and it was tough and the center was pink. We’ll toss in some flour and hopefully the scotch kills whatever was in the pink.
BOIL 15 min
SHAKE in bag with flour, salt, pepper
FRY UP in Ghee
EAT in Glee