Text 10828, 75 rader
Skriven 2007-01-23 11:38:18 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Ian Hoare
Ärende: Re: TRAVELING NOT 70114
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*** Quoting Ian Hoare from a message to Carol Shenkenberger ***

>
> There are some kinda of rice that do cook up that way, mostly used i
>(Basmati, Jasmine etc).

IH> Exactly!!!! And except for Arborio/carnaroli for risotto, that's the o
IH> rice we eat. 

Then makes sense, or at least, more sense.  You may have had 'my type' (and
Glens) when eating out on various vacations but I dont think it's widely
obtainable where you are.  Also a rice maker may not suit you as it doesnt
make rice quite the way you are used to.  You *might* find it an interesting
experiment if you get a chance to borrow one (very fast and easy way to make
rice) but it wont come out quite like you are used to.  For your B-N-B,
presentation is part of it and your type 'looks prettier' than mine when
served as a side dish.

IH> I've no objection to anyone eating it in any other way, but I do rejec
IH> suggestion (really only made by Glen) that cooking it the way I do is
IH> perverse, bizarre, and tasteless. 

Grin, gotta admit I think your type sounds very bizzare indeed <g>.  But once
you mentioned it's mostly basmati, it made a lot more sense.

>seaweed seasoning cooked in with the rice in a ricemaker though I bet
>fact, with your type, it would probably be pretty gross. ;-)

IH> Well honesty compels me to say that the thought of fishscale and seawe
IH> seasoning seems pretty gross to me!! But then I've very rarely enjoyed

heheh figured it would.  Thats a specialty rice and a somewhat developed taste.
Much like you might 'sauce a rice dish', the Japanese season their rice
cooking water often.  Not always, depends on what it's being served with.

IH> little food I've had that claimed to be japanese. (Note that I've not
IH> to Japan, so have to judge the cuisine by what I've had in the UK, whi
IH> might very well be dumbed down). BUT I loved the modern sashimi at Nob
IH> London, as well as some Tempura. 

Sashimi, sushi, and tempura are really easy to love.  Yes, it probably was
'dumbed down' in UK, but the food is generally not a highly spiced thing to
start with (other than Wasabi).  The main trick to japanese cooking is to not
overcook it.  Vegetables are supposed to be so crisp, they are almost raw. 
Normal cooking time for most stuff is under 15 minutes though it may need a 24
hour marinade first.  Cutting and preparing normally takes as much as twice
the time to cook it.

With my next set of orders still undecided, I can tell you we applied for 2
billets in England and one in Germany.  Could be we come visit if that
happens?  If so, and you'd like, I can fix up a few side dishes using local
things you have there.  It would be easier if tht comes to pass, if you can
find a small bottle of saki or even better, mirin.  They'd be used in small
amounts for seasoning so we'd only need 4TB or less.  I promise not to
overload on the 'wierder things' like seaweed-rice <g>.

Humm, I wonder if i could adapt japanese rice porridge to ariborio?  Dont
worry, if I did, i wouldnt be offended if you and your wife didnt like it
<g>.I'd have to use a chicken broth base as dashi makings would be hard to
obtain and probably pretty pricey where you are.  Thats ok, chicken broth
works well too for it. Thats an alternative used here so it's 'authentic
enough'.

The starter basic for that would be to double the water you'd normally use for
that amount of rice, but make 1/2 of it 'stock' (or more than 1/2, depends on
how strong the stock is).  Then add more stock as needed.  Toss in bits of
veggies and seafoods (I normally use just seafoods for the meats).  The
seafoods should be mostly squid, clams, shrimps, octopus, that sort of thing,
whatever is less expensive.  CT Ruth is used to seeing chicken in it (which is
a variation here seldom seen but it does exist and it can be quite nice).

                                       xxcarol

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