Quote Originally Posted by Marco View Post
8T,
Actually, a FANTASTIC idea regarding the rendering of some of the fat and pouring it off. I agree it this were done, some altrenative moistening ( stock or maybe the tom juice?) would be required for the rice to cook properly. In any case, I too am no "health food weenie" but even IF there is a slight taste differential, I could EASILY get over it. Trust that my next "batch" will be as per your suggestion. I believe the dish has enough powerful flavors to overcome the missing FAT.
Thanks for the suggestion. AND, if it doesn't work, prepare to be notified by my solicitor.
And Spinner, your "stuff" ain't too shabby either.

Mark

PS: And I almost forgota VITAL ingredient for the stuffed peppere, bulk HOT ITALIAN SAUSAGE 1 lb and as suggested by 8T, rendered to pour off fat. What must I have been thinking to forget THIS?????
Hi Mark,

Please let us know who the second attempt turns out. If I receive notification from your solicitor, I'll know that it was not good. 8T