Gardening in a Kilt (Buzz Kidder Canvas)

[Bugbear]

Actually Ted this thread has been viewed over 1200 times. That's pretty popular.

Do you like saffron rice? I like a lot of flavored rices but that is my favorite. I wonder what might happen if you combined beef, chilies and lime peel?

I tend to stick to long grain white rice. I think the beef, chilies, and lime peal would go fine together. As I have found out, the lime peal would need to be finely chopped, and I would also throw some diced tomatos and a little lime juce in there; the lime juce after the cooking is done. Salt to taste of course, but it would need a little salt.

I goofed a couple of years back and killed my lime tree, so I just have wrinkly, ugly Volkamer lemons.

[CactusJack]

I tend to stick to long grain white rice. I think the beef, chilies, and lime peal would go fine together. As I have found out, the lime peal would need to be finely chopped, and I would also throw some diced tomatos and a little lime juce in there; the lime juce after the cooking is done. Salt to taste of course, but it would need a little salt.

I goofed a couple of years back and killed my lime tree, so I just have wrinkly, ugly Volkamer lemons.

Ted just an idea but try zesting you lemon and lime peels. that way you only get the outer part of the peel where the most flavor is. A zester is really nothing more than a real fine grater. My wife and I cook many different recipres that call for lemon zest.

[Bugbear]

Ted just an idea but try zesting you lemon and lime peels. that way you only get the outer part of the peel where the most flavor is. A zester is really nothing more than a real fine grater. My wife and I cook many different recipres that call for lemon zest.

Thanks, CactusJack,

I do have a citrus zester, and have used the zest in the dish I'm working with. I wanted to access and utilize the bitter flavor of the white of the peal to complement the flavor of the beef. Perhaps to complement any carmalization in the beef as well, kind of like using rosemary or coffee grounds on a steak or rost. The slight bitter flavor brings out the sweetness. It also uses a little of the abundance of peals I have at this time.

I was picking apart some store bought marmalade a couple of days ago, and it looked like there was a bit more white left on the peal than my friend and I leave... I'm thinking maybe we have been too careful in the past...

* Now that I think about it, the peal of the citrus could still be used if the fruit isn't ripe... I guess I always have access to peals then. I'm not sure how the bitter flavor will go with the chicken breasts, but I will give it a try tomorrow. I used up all the unfrozen beef in the meal I just finnished eating... and it was good.

* Also, the machines have stopped running out there... It is quiet, but I don't know if they are done yet. I did hear the backhoe beeping earlier; though, I don't know if they were filling the hole.

* Oops, they just started up the machines again...

[CactusJack]

Ted I understand where you're going now but I personally think lemon zest with you chicken breasts would work fine, I have done that many times myself
Enjoy.

[Bugbear]

Ted I understand where you're going now but I personally think lemon zest with you chicken breasts would work fine, I have done that many times myself
Enjoy.

Thanks, I think the zest would go quite well with the chicken. Chicken is a whole different beast from the beef, though, LOL!

It's usually about finding the right balance of flavors, and I am trying to keep it as simple as I can. I'll start working on it tomorrow.

[CactusJack]

Thanks, I think the zest would go quite well with the chicken. Chicken is a whole different beast from the beef, though, LOL!

It's usually about finding the right balance of flavors, and I am trying to keep it as simple as I can. I'll start working on it tomorrow.

Good luck at let me know how it turns out.