Quoting Dave Drum to Jim Weller <=-

Texmati rice - which Rice Select would like
you to believe is American Basmati. It's not. No cigar guys - When
cooked, this rice is not as aromatic as basmati rice, but is more flavorful and aromatic than other long-grain rice from the U.S.

I tried it once too and was disappointed. It not true Basmati but a
hybrid they developed. Another reason to avoid them is they are a
horrible corporate citizen. They tried to patent and trademark
Basmati for themselves even though the real thing has been grown in
Asia for centuries. (I have no quarrel of course to their registering
Texmati as a trademark.) They also sold unlabeled GM seed in Asia and
then sued farmers who saved seed for the next year's crop.

Maggi is especially big in Australia and South-East Asia

It's also a common brand name in Canada.

Something good out of Texas:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Salisbury Steak
Categories: Texas, Groundmeat, Beef
Yield: 8 Servings

3 lb Lean ground beef
3/4 c Tomato, seeded and diced
2 Extra-large eggs
1/4 c Onion, chopped
1 tb Salt
1 1/2 ts Pepper
Mild creamy horseradish
Sauce

Preheat the oven to 300 degrees F. Lightly grease a large shallow
baking pan.

In a large bowl, combine the ground beef, tomato, eggs, onion,
salt, pepper. Mix well. Shape into eight 4-inch round patties.
Place the patties in the prepared baking pan.

Bake in the preheated oven for 30 minutes or to the desired
doneness. Serve with horseradish sauce, if desired.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

From: David Pileggi Date: 11-17-96

MMMMM


Cheers

Jim

... Get them fired, crush them like bugs, litigate them into poverty.

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JIM WELLER wrote to DAVE DRUM <=-

Texmati rice - which Rice Select would like
you to believe is American Basmati. It's not. No cigar guys - When
cooked, this rice is not as aromatic as basmati rice, but is more flavorful and aromatic than other long-grain rice from the U.S.

I tried it once too and was disappointed. It not true Basmati but a
hybrid they developed. Another reason to avoid them is they are a
horrible corporate citizen. They tried to patent and trademark
Basmati for themselves even though the real thing has been grown in
Asia for centuries. (I have no quarrel of course to their registering Texmati as a trademark.) They also sold unlabeled GM seed in Asia and
then sued farmers who saved seed for the next year's crop.

You do realise that Mexico actually won the Mexican War of 1848. We got
stuck with Texas.

Maggi is especially big in Australia and South-East Asia

It's also a common brand name in Canada.

What I mostly see here (and not much of that) is the bouillon cubes and
the soy-like Maggi sauce.

Something good out of Texas:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Salisbury Steak
Categories: Texas, Groundmeat, Beef
Yield: 8 Servings

AFAICS the only good thing to come out of Texas is
Farah Fawcett from Corpus Christi.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Salisbury "Steak"
Categories: Beef, Pork, Vegetables, Soups, Breads
Yield: 4 Servings

10 3/4 oz Can cream of mushroom soup
1 tb Yellow "prepared" mustard
2 ts Worcestershire sauce
1 ts Prepared cream-style
- grated horseradish
1 lg Egg
1/4 c Dry bread crumbs
1/2 c Minced onion
Salt & pepper
1 1/2 lb Ground beef
1/2 lb Mild Italian sausage
2 tb Oil
1/2 c Water; as needed
Chopped fresh parsley or
- sliced green onion tops
- (preferred) as garnish

In a bowl, combine the soup, mustard, Worcestershire
sauce and horseradish; blend well with a whisk.
Set aside.

In another bowl, lightly beat the egg. Add bread crumbs,
onion, salt, pepper and 1/4 cup of the soup mixture.

Add meats and mix well. Shape into four (8 oz) patties.

In a large skillet, cook the pucks in oil to desired
doneness; drain and reserve.

Combine remaining soup mixture in the skillet with water
as needed; pour over patties. Return "steaks" to the pan,
cover and cook over low heat for 10-15 minutes or until
meat is heated through. Remove to Plates spoon pan sauce
over meat. Garnish with parsley and/or green onion tops.

NOTE: This is my own take on Salisbury Steak. It is very
much upgraded from the mystery meat "Salisbury Steak"
that I used to be served in school cafeterias/lunchrooms.

It can be prepared ahead, kept in the refrigerator and
warmed up later. -- UDD

Serves: 4 hungry people

Uncle Dirty Dave's Kitchen

MMMMM

... "I don't believe it. Prove it to me and I still won't believe it" - D.Trumpl

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