When selecting our products to test, we consult chefs, culinary specialists, sommeliers, and other experts.
— Jennifer Sabatino manager of.Manatawny Still Works.
Complaining about wait times."People have to understand that a lot of restaurants are short-staffed.If you have to wait, just be patient don't start complaining that there are a ton of open tables.
Not all tables can be used and there may only be two servers working.".— Stephanie in Delaware.
"Please be patient with us!
Staffing is a nightmare right now, and everyone is eager to go out, so if things are slower or we don't offer the same menu item that we did in the past, it's mostly because we simply can't do it right now.".Repeat process until water is clear when swirled with rice, about 6 times.
Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.Add drained rice and cook, stirring occasionally, until water returns to a simmer and grains of rice have nearly doubled in size but remain firm, 5 to 7 minutes.
Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.Add oil and swirl to coat bottom of pot in oil.