Nasi Lamak is now da wife’s second favorite rice dish. Eating almost every day for a week already.
Chirashizushi will ALWAYS be her favorite though, by far.
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Same here, but the copy and paste thing is tedious. Especially if you have to break up the sections manually.
Again, just venting. I wish it was something to which more bloggers and websites paid attention.
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I find it annoying too. I write down the key points on a piece of scrap paper. If the recipe turns out good, then I copy and paste the relevant bits into an email or handwrite it into my notebook of keeper recipes.
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Yeah, there should be a way to print a simplified version, but I am away from my desktop right now. I’ll take a look a little later today.
For pages that don’t have that, I open a Google doc and make a two column table. Ingredients go on one side and steps get cut and pasted in the other. Sometimes it takes a little finagling with font and formatting, but I usually can get it all on one page and legible doing that.
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@MunchkinRedux and others - you can remove the pictures and change the font by toggling them off (or smaller for the font) on the print page if you are on a desktop machine:
That gets it down to 1-2 pages, depending on how detailed the recipe is.
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Thanks!
I ended up retyping and condensing the instructions, and got it down to one page. Will post results when I make it.
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That works too! Looking forward to hearing how the recipe turns out!
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Porcini Mushroom Risotto or any really solid version of Paella. Then there’s also the Biryani styles, appropriately mentioned by Saregama.
Rice is one versatile starch, that’s for sure!
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Paella Valenciana
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I was just going to pipe up that it sounded a lot like Chirashizushi ( which I love), but I know nothing about Japanese cuisine. Now I know a little. TY.
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A proper paella is a wonderful thing.
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1 C white rice, 2C (any kinda) stock, 3 cloves garlic (thin sliced), short cut cilantro ends, turmeric for color and dirt flavor. Get the water hot, or fry the rice/garlic in some oil, top it, let it go. Deeeelightful.
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