Quote:
Originally Posted by Easy 6
Genuine art on display, looks perfect... that rice is impossibly fat looking
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Not sure what fat looking means. It was arbiro rice. Vegetable stock and rehydrated mushroom juice. About 1/2 c parmesan. It just takes time adding a half cup of stock at a time till it's done.
First time I did the scallops in cast iron, normally I do stainless steel, never again.