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What's Cookin': Try a new way to make rice so it doesn't clump Happy Birthday Gerry! Gerry had a significant birthday this week, but perhaps she would appreciate it if I didn't announce the number to all 49,000 residents of Halton Hills! Anyhow, all the best from everyone! I thought I would share a couple of cooking tips with you today-- recipes are interesting, but it's all the little tips, tricks and insights that you learn when you attend a cooking class that are really great. · When trying to brown vegetables or meat, make sure that your fry pan is hot and the oil is hot first, then add the meat or veggies. Also make sure that you only put in a small amount. If you overload rice so the top is level. Touch the top of ally sticky and you were hoping for fluffy, the rice with your finger. Then fill the pot then just before serving, place rice in a Lori Gysel & with cold water until the water comes up colander and rinse it under HOT waGerry to your first knuckle. Put lid on pot. Place ter-- this will keep up the temperature Kentner pot on a medium high burner. Bring to of the rice, but will rinse away a lot of a boil, then reduce to simmering for ap- the starch. the pan, the pan gets too cool, then all of proximately 10 minutes or so, until water Have fun and keep cooking! a sudden the juices from the veggies and/ has been absorbed and rice is tender. Send questions or comments to Lori or or meat start leaching into the pan and If you make rice and it turns out reGerry at whatscooking@theifp.ca the next thing you know, you have a pan full of meat and veggies boiling in their own juices instead of frying. Keep the ROSE THEATRE PRESENTS pan hot and work in batches. · Try a new way to make white rice Rinse the rice well until starchy liquid Directed by Robert Woodcock p turns clear. Then place rice in Boo Bo Book oo ok by Norm Foster ooth out the a pot. Smooth Music & Lyrics by Leslie Arden Mus 15 Independent & Free Press, Thursday, November 10, 2011 The LastResort Meringues with Fresh Mango Makes 8 NO NOV O 16 ­ 20 Ingredients · 4 egg whites (at room temperature) · 1 cup plus 2 tbsp sugar · 2 ripe mangoes · 2/3 cup sugar · 2/3 cup water · whipped cream for garnish Method 1. Beat egg whites in a glass bowl until stiff (part way through the beating, add the 1 cup plus 2 tbsp sugar very slowly). 2. Spoon meringue mixture into a pastry bag fitted with a plain tip. Pipe 3-4 inch rounds onto parchment paper. Fill centre with a meringue base, then en build up the e sides of the round, d, going up two or three layers. 3. Bake e in a preheated 200 degree oven for two h hours. 4. Meanwhile, place the mango, sugar and water in a small pot. Bring to a boil, then reduce to a simmer. Simmer for 3-4 minutes until syrup has reduced slightly. Cool. 5. Spoon mango into meringue shells and top with whipped cream. A restaurant owner on the run from the mob finds refuge at al lodge in rural Saskatchewan, where a motley cast of characters are thrust together in mischievous paranoia and hilarity. P Part ll all murder mur murd rder r der m ystery ys yst y st te ery e ry up upr proa arious ari rious ri io ous us s com co omedy mystery, uproarious comedy and one dazzling song after another! 905.874.2800 www.rosetheatre.ca TICKETS FROM $35