This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.
I just look at the amount of water over the rice in the rice cooker, and know it would be the right amount of water, so I think that's what my mother did.And no, I didn't absorb that at all..
The other kinds of rice that she made, I never made them.I mean, I saw a little bit of the beginning, and I saw the finished product, but I don't know that I ever paid any attention to the middle.So, I didn't know how to make hoppin' john, and my mother only made that for New Year's Day.
She would cook the black-eyed peas with the hog jowl with the teeth, and then she would put the rice in it and cook it all together.When it was done, it was perfectly fluffy with this frightening piece of seasoning meat in it..
I wasn't that wild about black eyed peas as a kid, so I had to try to recreate it.
I don't know if I asked my mother.When properly seasoned,.
Oak imparts Christmas spice nuances to wines.(Keep screen awake).2 tablespoons unsalted butter at room temperature.
Cocoa powder, for dusting.1/2 pound bittersweet chocolate, coarsely chopped.
(Editor: Electric Mirrors)