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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 06-12-2018, 07:12 PM   #1
grtrx
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Carolina Gold

or Charleston Gold because I didn't go all in on Anson Mills...

makes an exceptional pilaf. Rice with flavor, what a concept.
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Old 06-13-2018, 04:22 AM   #2
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First thing I thought of was the brand name of one of my favorite mustard BBQ sauces.
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Old 06-13-2018, 06:05 AM   #3
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yep, its the rice that was raised early on in the colonial Carolinas. It was almost extinct I guess. It is supposed to be difficult to harvest.
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Old 06-13-2018, 05:45 PM   #4
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I haven't had it, but I've heard a lot about it. Time to ask my brother in Charleston to send me some.
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Old 06-13-2018, 06:49 PM   #5
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makes an awesome pilaf
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Old 06-14-2018, 02:41 AM   #6
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We're still trying to adjust to brown and black rice. This may help. I like these varietals, but I hate to cook them. K wants a rice cooker, but I don't have the counter space for an appliance I really won't use much. The ice cream maker is true to point.
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Old 06-14-2018, 06:47 AM   #7
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I cooked the pilaf in a non stick medium heavy saute pan with a lid. Melt butter, sweat red pepper and onion with salt and white pepper, the add rice, stir, then when your have the grains all coated and maybe a little toasted add the stock/water/liquid (I used 80% stock and 20% wine), add a may leaf and a little saffron, then into a 350 oven for 15-20 minutes. I kept it on a low flame for 15 minutes to help crisp the bottom (sort of the Persian method for pilaf kind of). When I do this again I will do it all stove top.

Chef Eddie Lee has a recipe for braised Carolina rice with bacon that sounds great.

https://www.epicurious.com/recipes/f...na-rice-355549
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