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Surely sendmail reeled when thusly spake [EMAIL PROTECTED]: > another fave is some sort of pilahviriisi (a rice dish, don't know what the > heck it's in english) which is made of rice, salt, ketchup, some vegetable > oil, chillies and one onion the following way: > 1. slice the onion into as mall bits as possible > 2. fry the onion in a kettle with vegetable oil. never use butter or olive oil. > fry until the onion gets soft, dont fry the onion black or brown > 3. add rice, a lotta salt and dried chillies (inevitable!) from 1/2-to3, > depends how hot you want the dish to be , fry a bit, then add ketchup. > then fry a bit more. > 4. add water. let the rice boil until the stuff is ready. > 5. voila! wait so the rice goes into the pan (in step 3) dry or cooked ?? > also, one fave is spaghetti with tomato sauce. cost: the price of one onion, > spaghetti (500 grams box) and 2 cans of crushed tomatoes, about 1.50-2 e. > with this amount you'll eat 2 times - in case you'll buy the cheapest > spaghetti and tomato stuff possible. to spice it up you'll need salt, a bit > of sugar and black pepper. i guess most people have these items already. if > you've got, add some thyme, basil and oregano as well. gives fresher taste. yeah but you can go nuts here, experiment! also paprika (the veggie not the spice), maybe some olives, maybe a can of tuna fish, maybe a couple fresh tomatos, maybe some of those long red dry peppers (spanish ?). maybe whatever the hell else is in the fridge and is not (yet) growing fur. spag sauce does grow fur tho after 3 or 4 days. I have two strategies to deal with this: - store the extra sauce in a plastic thingie. this is very bourgeois! :-) - if I just leave it in the pan, and put the pan in the fridge, then I don't have to clean the pan (infamous YEAH!) and every time I reheat it the bugs are killed. I think. I think it helps to put the top back on the pan while the stuff is still hot, then maybe it's like I've heat-sterilized it, it's dangerous to let it cool down while the lid is off and risk contamination from being downwind from japi's socks. if it's always in the pan then it's way easy to add new stuff every time you heat it up. then it's a little variety, it's a bit different every time. what I haven't checked is, if I keep adding stuff and reheating, day after day, does it still inevitably start growing fur some day ? in new jersey I had a jar of sauce I forgot about and it had this big massive fungus thing growing in it so I let it grow for like three years, it was very excellent. if I had ground it up and scattered it over an urban center, you wuld have heard about it on CNN. > heikki kiviluoto | turku soul food mafia f ................................. To find out, what address you were using, when joining Commie Hardcore, hyper to http://commie.oy.com/whocommie.html
