Text 14198, 89 rader
Skriven 2007-04-18 16:31:13 av Carol Shenkenberger (6:757/1)
  Kommentar till text 14163 av mark lewis (1:3634/12.0)
Ärende: Re: Rice Cookers And 70128
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*** Quoting mark lewis from a message to Carol Shenkenberger ***


ml> yes, and yes... i've also actually started making 4 cups at a time but
ml> using the old pot on the stove method... i've gotten rather tired of p
ml> and mac'n'cheese all the time so, in the same fashion that we rotate m
ml> we can also rotate starches and each of us can have what we want...

 CS> Ok!  The monster unit you have, I suspectwill reliably make 2 cups
 CS> raw rice with 4 cups water just fine (6 cup yield) but be a bit
 CS> chancy lower.  I'l add it probably doesnt do more than 16 total
 CS> yield cups reliably as well. 

ml> i hadn't thought about a problem on the other end of the scale... then
ml> again, it is doubtful that we'll ever have any reason to do more than
ml> 4 or 6 cups of cooked rice at a time ;)

Sure nuff.  Same for me and my house.  Unless we are cooking for a party, we
just arent going to eat more than 4 cups yield.  So, I have a middle-sized
unit (a bit bigger than we really need) which can do up to 12 cups.  Reliably
does 10 cups, optimal at 6, does a 4 cup yield quite well.  My old unit (it's
dead Jim) did a good job on a 2 cup yield, better on a 3 cup yield, and topped
out at 6 cups.  It would have been suitable for your needs.

 CS> We have 2 of those monster units in the CPO mess and every meal, we
 CS> eat it all up from both of them and go looking for more <g>.

 CS> If you are happy with the stove method (I hate the cleanup from
 CS> that), no reason to swap. 

ml> what mess? 1 cup of water, 1/2 cup of rice... boil water, add rice, re
ml> heat to lowest, cook 20 minutes or until all water is absorbed... that
ml> the standard basic "recipe" we use... i double it, now, though...

Rice tends to burn to the bottom and needs tending to prevent that.  Rice
makers avoid all that.  Load it, turn it on, and forget it.  Washup with a
sponge or a papertowel and it's ready to put back on the shelf for next use.

Much as I love my rice-maker though, I realize unless you eat rice at least 2
times a week, it's not all that useful of an appliance.  When Glenn and I talk
about them, we talk from the same background of rice at almost every single
meal.

In Europe and european influanced cultures, you have potatoes, pasta, and/or
bread with most meals.  In Asia, you have rice. Noodles are secondary and
often served just like you might have a bread at the same meal with potatoes
or pasta ;-)

 CS> Definately no reason if you like 'separatist rice' vice the Asian 
 CS> type where they are all having a happy orgy with each other.

ml> we've looked and looked but can only seem to find jasmine (by mahatma)
ml> as the only other rice in the stores around here...

No bright yellow bags of Calrose?  Sometimes the bags are white with blue
letters.  Most of it actually comes from California I think.  Quite a bit
comes from Texas too but not sure of the brand name.

Calrose is both a brand name, and now i think a type as well?  It's a medium
grain rice.  The rice kernal is a little fatter and a bit less long.  It's
also often *cheaper* than long-grain and those of us who eat rice every day,
prefer the flavor of medium grain rice.  We also like that it clumps up so is
easier to work with chopsticks.

The differences in rice flavors are minimal but telling.  Some require you know
how to cook them 'right' to get the full effect.  "rightness' this time can be
culturally significant.  Ian for example swears by his method and after
ralking with him, I'd like to try his rice but it seems to me it isnt intended
to be without accompanyment.  My type (and Glenns) is intended to be eaten
alone with at most, a little vinigar and shoyu (soy sauce).


ml> i'll have to look thru the recipes i have and see if i have any congee
ml> recipes... i'm sure i do as i generally grab and import most everythin
ml> it affords me the ability of greater varity in the flavor and textures
ml> of the SOS O:)

 CS> Sure!  I'll add a few in the next few posts for you.

ml> cool... i've probably got most all of your fusion ones ;)

Heh I only found 2!  How odd!  One of them was my own so you probably had it.
It didnt show how to use a ricemaker to make it.  Your big pot this time
though would be a bonus.  You just throw all that same stuff in and turn it
on.  You can actually start a fairly standard rice-pot then just add as it
cooks while you slice and dice the rest.

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