30 08 17

Step One: Proper storage

Proper storage has every bit to do with a great product. Rice should always be stored in a cool and dry pantry. Make sure the bag is completely sealed and use within a year of purchasing.

Step Two: Cleaning and soaking

Washing rice has become a thing of the ancient past. Rice these days is washed thoroughly before packaging, so only a quick rinse is necessary to remove excess starch and debris. Long grain rice benefits from an hour soak as it will become less brittle and likely to break during the cooking process.

Step Three: The Three Amigos a.k.a. Cooking Methods

Some rices are best cooked in large amounts of water and covered with a lid, others are best steamed, and some required a combo of the two. Here’s the low down:

Absorption Method – This is the most common method of cooking rice and is usually reserved for Basmati, Jasmine and other long grain rices. Directions include:

Place rice in cold water and bring to a boil. Cover and reduce the heat to very low. When water has completely absorbed, about 15 – 25 minutes, turn off heat and let sit covered for 10 minutes.
Fluff rice with a fork and serve. The rice is cooked by the hot water and once the water is absorbed, the rice is cooked by the steam.
Boiling Method – This method is similar to the way pasta is cooked: in lots of water. Risotto made with Arborio rice is a great example of this. Directions include:

Bring to a boil at least 6 cups of water or vegetable stock.
If making Risotto, saute onions in a large pot. Add the rice.
Add enough of your boiling liquid to cover the rice. Let the liquid absorb, then add more to cover.
Repeat this process until you’ve reached the desired tenderness of your rice. This method involves a lot of liquid because there is no lid to cover the pot. The steam is evaporated, only the boiling liquid (like pasta) is used.
Steaming Method – This method is generally reserved for sticky rice, like in Sticky Rice with Mango. Rice is soaked for at least two hours, then placed in a bamboo steamer atop a pot of boiling water and cooked using only the steam. The rice never touches the pan and therefore produces a soft, moist product, perfect for a yummy dessert!

The last method is just to use a rice cooker, makes everything simple.

With just a few basic tips for cooking rice, you can be on your way to preparing a delicious delicacy which has been cooked (properly) and enjoyed for thousands of years. Why not tap into such an amazing ancient tradition?

10 07 17

THURSDAY, JULY 17

All day Registration & loading 12 noon – Noontime cannon (3rd New Jersey Volunteers)5:00pm – Evening meal 7:00pm – Tavern Event
FRIDAY, JULY 18All day Registration & loading 8:00am – Reveille & Colours9:00am – 5:00pm Set-up & load in 12 noon – Noontime Cannon (3rdNJV or other) 12 noon – Noontime meal 3:30pm – Formation / drill4:00pm – Shelburne Fife Introduction 5:00pm – Evening meal 5:30pm – Commanders meeting6:00pm – Parade 6:00pm – Encampment closed to public 9:00pm – Sunset Colour Ceremony 9:30pm – Harbour Ship skirmish – Continental Ship burning

SATURDAY JULY 19 Registration & loading until 12 noon

7:30am – Reveille & Colours9:00am – Commanders meeting 9:00am – Troops assemble 10:00am – Formation / drill 12 noon – Noontime Cannon 12 noon – Noontime meal 2:00pm – Landing re-enactment assembly 3:00-4:00pm – Landing event 5:00pm – Evening meal 9:00pm – Sunset Colour Ceremony 9:30 – Tavern event
SUNDAY, JULY 208:30am – Reveille & Colours9:00am – Muster for church 9:15am – Parade to Church 10:00/10:30am Church Service – Rick Welsh 11:00am – Parade to cenotaph for salute to all who have served12 noon – Noontime meal1:00pm – Parade to historic garden party2:00pm – 18th

Century Costume Exposition3:00pm – Strike Camp
Skirmishes may be scheduled subject to the inclination of the commanders.  Participants are welcome to remain in the encampment through Tuesday morning ^^^top^^^
In 1783 about 3000 Loyalists, fleeing the consequences of the war in the Colonies, arrived in Shelburne, Nova Scotia on ships from New York City. Even with many Loyalists moving on to what is now New Brunswick and then to upper Canada, the population in and around Shelburne quickly swelled to more than 10,000.
As a result of this migration, Shelburne became the 4th largest city in North America and nearby Birchtown became the first free black settlement in Canada. The Loyalists, who maintained allegiance to the British Crown during the American Revolution, created an instant boom town in the wilderness. The population, which had grown so quickly, then decreased within twenty years to a few hundreds as the Loyalists moved to other destinations
The event is one of several large re-enactment events over the last ten years, portraying significant episodes in history surrounding the “American War.”. These include large events at Quebec City, Fort Louisbourg, Fort Ticonderoga, Saratoga, Savanna and Yorktown.

The host re-enactment group is Abraham Van Buskirks Comany of the 3rd New Jersey Volunteers and the Shelburne Reenactment Association and already there have been commitments from the Kings Orange Rangers, Prince of Wales Historical Dancers, Delancy’s Brigade, the 78th Regimment of Foot Highland Emigrants, 10th Regiment of Foot and the Royal American Fencibles. The largest Revolutionary War-era reenactment Society, the Brigade of the American Revolution, has placed the event as its premier national event for 2017.

Please refer to this website often to learn more about this grand weekend celebrating a unique chapter in Canadian history.