Appies with Chappy by the Lake made from leftovers #leftoverricerecipe

0:00 Appies with Chappy by the Lake made from leftovers
#leftoverricerecipe
0:30 DIY Risotto
Don’t rinse the rice first! Rinsing the rice removes the starch from the outside of the grains, which is fine for some dishes, but you want that starchiness here. That’s what makes the dish so creamy!
Make sure the chicken broth stays warm. If you add cool broth to the rice, you’ll stop the cooking process with each ladle.
I mentioned before there’s a lot of stirring in this process. Basically, don’t ever stop stirring. Add the broth to the rice in very small increments, let it fully evaporate before adding more, and stir constantly until you’ve added all of the broth.
1:07 Velveeta
velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. In 1925, it advertised two varieties, Swiss and American
2:10 Mary Pickford Cocktail
1 1/2 ounces white rum
1 1/2 ounces pineapple juice
1 teaspoon grenadine
6 drops maraschino liqueur
Mary Pickford, a classic rum cocktail, is known to be sweet but with a kick—not unlike like its namesake. The most popular origin story for this tropical favorite goes like this: In early 1920s Cuba, the Mary Pickford cocktail was created and named for the pioneering star, who was working on a film in Havana at the time with husband Douglas Fairbanks (as was Charlie Chaplin, Fairbanks’ best friend). The bartender responsible, as happens with most classic drinks, is somewhat debated. In this case, it comes down to two local bartenders: Eddie Woelke and Fred Kaufman, though Kaufman tends to get the lion’s share of the credit.
While the Cuba story is a fun one, Vanity Fair reports that “a thorough review of Mary and Doug’s schedule reveals no trips to Cuba—and they never made a film there during their marriage.” This throws a wrench in the tale, but it doesn’t necessarily mean that the drink wasn’t made in Pickford’s honor.
We do know that the Mary Pickford cocktail first appeared in print in 1928 with the publishing of Basil Woon’s cocktail book, “When It’s Cocktail Time in Cuba,” and again in the 1930 edition of “The Savoy Cocktail Book” by legendary barten
4:00 Arancini and a Mary Pickford.
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine.