Add all ingredients except the garnish to a cocktail shaker filled with ice.
We're speaking of a household where there wasn't often ruined rice, but if it burned, we'd have to throw that away and start all over, and delay dinner for 30 minutes.It wasn't an acceptable thing to do.
I carry some of that.. Maybe if I make American food and the rice is terrible, I could cook a potato or some bread, but if you make gumbo, and your rice is ruined, well, what are you going to eat it with?It's the backbone of a meal.In years gone by, that was the big relatively inexpensive thing that filled up a meal.
If you ruined the rice, it was more than inconvenient; it was almost tragic..When did you become a maker of rice and at what point did you feel confident serving it to somebody else?.
It wasn't ever as perfect as my mother's, but it would be considered a very good pot of rice, but also very plain.
I could probably make a pot of rice when I was eight or nine.. READ:.In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.
Arrange the skewers on a serving plate and pour the dressing on top.Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
José's tips: Ideally, you should use a microplane for zesting the lemon.If you don't have a microplane, use a very fine grater.
(Editor: Ultimate Gimbals)