Gaillard F, El-Feky M, Golden sella rice R, et al. The term miliary opacities refers to innumerable, small 1-4 mm pulmonary nodules scattered throughout the lungs. It is useful to divide these patients into those who are febrile and those who are not.
Additionally, some miliary opacities are very dense, narrowing the differential – see multiple small hyperdense pulmonary nodules. Umeoka S, Koyama T, Miki Y et-al. Pictorial review of tuberous sclerosis in various organs. Mccook TA, Kirks DR, Merten DF et-al.
Roche CJ, O’keeffe DP, Lee WK et-al. Selections from the buffet of food signs in radiology. Andreu J, Mauleón S, Pallisa E et-al. Voloudaki AE, Tritou IN, Magkanas EG et-al. High resolution CT findings in miliary lung disease.
Taki M, Ikegami N, Konishi C, Nakao S, Funazou T, Ariyasu R, Yoshida M, Nakagawa K, Morita K, Hee Hwang M, Yoshimura C, Wakayama T, Nishizaka Y. Pulmonary Sarcoidosis Presenting with Miliary Opacities. Jayaschandran V, Gjorgova-Gjeorgjievski S, Siddique H. An uncommon cause of miliary pattern of pulmonary nodules-diffuse pulmonary meningotheliomatosis. Do not share my Personal Information. Thank you for updating your details. Author Notes Because Jollof Rice is Bae, and much loved South of the Sahara and along the coast of West Africa.
Spiced and stewed in a flavorful tomato broth, it is everything from “everyday” to celebration. Nigerian-style curry powder and dried thyme. Even more special is Party Rice, a smoky version, cooked over an open fire, layered with smoke, spice, and immeasurable goodness. A few years ago, I cracked the code on approximating the smoky flavor on the stovetop. Learning to make Jollof was a rite of passage for me and I’ve gone through so many iterations each time trying to streamline the process while delivering the most flavour. When you add the rice in Step 4, trust the process – leave it to steam without fretting. Test Kitchen Notes Ozoz Sokoh, aka Kitchen Butterfly, is a Nigerian food explorer, blogger, culinary anthropologist, and food historian—she’s also a longtime Food52 community member and contributor of many beloved recipes.
In fact, it’s her we have to thank for sharing one of our all-time most popular dishes: Classic Nigerian Jollof Rice. But the core is always two things—well, three things: rice, a tomato stew, and seasoning. Thousands of people have made this recipe since Ozoz put it up on the site in 2016. She’s revisited it to make a few key changes that are slightly different from what you’ll see in the video. In the original recipe, the method instructs you to first parboil the rice in stock, but it can sometimes lead to overcooked rice. Ozoz now skips that step and adds the stock in with the tomato and pepper mixture, adding the rice in raw.
Another tweak to the ingredients list: Ozoz uses both white and black pepper for a deeper, earthier, smokier flavor. Oh, and one last thing: If you want to make your curry powder blend from scratch, this Nigerian-style version from Ozoz is the way to go. Want to hear more about jollof rice? On our new podcast Counterjam—a show that explores culture through food and music—host Peter J. Kim asks comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti about their favorite versions—check out the episode here. Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two.