{"id":2006,"date":"2012-11-01T07:20:38","date_gmt":"2012-11-01T05:20:38","guid":{"rendered":"http:\/\/www.retro.co.za\/blog\/?p=2006"},"modified":"2012-11-01T11:49:40","modified_gmt":"2012-11-01T09:49:40","slug":"remouillage","status":"publish","type":"post","link":"http:\/\/www.retro.co.za\/blog\/?p=2006","title":{"rendered":"Remouillage"},"content":{"rendered":"<p>Is French for &#8220;how can you throw that away?&#8221;. (<a href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/wordofmouth\/2008\/oct\/31\/foodanddrink\">not really<\/a>)<\/p>\n<p>Basically, you make stock. You then take the meat and bones, add fresh onion and carrots, and make stock&#8230; again.<\/p>\n<p>Sure, the second stock is kinda weak, but it makes a damnfine not-so-clean rice (<a href=\"http:\/\/www.eatingwell.com\/recipes\/dirty_rice.html\">dirty rice has chicken livers<\/a>. This is not it).<\/p>\n<p>I started with cheap chicken. Four breasts, on the bone. On the braai for a few minutes, then into the slow cooker with onions, carrots, pepper, allspice&#8230; you know the drill. Don&#8217;t forget <a href=\"http:\/\/ask.metafilter.com\/227607\/Can-this-marrow-be-saved\">a tablespoon of vinegar<\/a>.<\/p>\n<p>Cooked overnight, drained. Back into the slow cooker, fresh onion, fresh carrot, water.<\/p>\n<p>For the rice, fried an onion in oil, added the rice, fried that in the oil, added some white wine, stirred a bit, added the stock, boiled &#8217;till done, added fried mushrooms. Some people would call this <a href=\"http:\/\/italianfood.about.com\/od\/tipstricks1\/a\/aa091697.htm\">risotto<\/a>, but <a href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/wordofmouth\/2010\/may\/06\/how-to-make-perfect-risotto\">real risotto is different<\/a>. And more work. And I <em>like<\/em> my grains separate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Is French for &#8220;how can you throw that away?&#8221;. (not really) Basically, you make stock. You then take the meat and bones, add fresh onion and carrots, and make stock&#8230; again. Sure, the second stock is kinda weak, but it makes a damnfine not-so-clean rice (dirty rice has chicken livers. This is not it). I started with cheap chicken. Four breasts, on the bone. On the braai for a few minutes, then into the slow cooker with onions, carrots, pepper, allspice&#8230; you know the drill. Don&#8217;t forget a tablespoon of vinegar. Cooked overnight, drained. Back into the slow cooker, fresh&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2006","post","type-post","status-publish","format-standard","hentry","category-foooooood"],"_links":{"self":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2006"}],"version-history":[{"count":2,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions"}],"predecessor-version":[{"id":2008,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions\/2008"}],"wp:attachment":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2006"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}