"These taste fine but as an adult, not a seven-year-old, the green makes me uncomfortable.".
My mother used to make red rice.When I opened the restaurant, I wanted to make it so I asked her how and she said, "Oh goodness, I don't remember."
I had one of my sisters ask one of the Erwin Aunts how to make it, and I got not exactly a recipe, but instructions, a technique.That was good enough for me..It seems like that is a dish that is emblematic of Gullah and Geechee cuisine.
Actually, would you mind explaining the difference?.The difference has gotten elided more and more over the years.
When I first opened the restaurant in 2003, there seemed to be a big gulf between Gullah and Geechee.
But people in the Lowcountry these days usually identify themselves with Geechee-Gullah.1 cup whole milk, warmed.
2 (1/4-ounce) envelopes active dry yeast (1 1/2 tablespoon).1/2 cup plus 2 tablespoons unsalted butter, at room temperature, plus more for greasing.
1 tablespoon finely grated lemon zest.5 cups (about 21 1/4 ounces) all-purpose flour.
(Editor: Eco Tools)