Text 658, 89 rader
Skriven 2006-04-22 11:19:37 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: FOOD IGNORANCE 60422
============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> If I start with 2 measuring cups of raw calrose, the cooker clicks off
 GJ> after about 15 minutes, but for 5 cups, it takes up to half hour or
 CS> That sounds right for the 2 cups I usually make, when I dont make a
 CS> little less.  Not sure my rice maker can handle 5 raw cups with 10 cups
 CS> water.  When I need a monster batch like that, I get a neighbor to make
 CS> it and we'd only need that at our various potlucks in the building. 
 CS> Then, we all tend to bring a decent pot (mine spiced now if going
 CS> fancy). 

My rice cooker is a 10 cup one, but I don't think it has ever been
used at maximum capacity, even for major family gatherings.  I rarely
do more than 5 cups, even if I intend to turn the surplus into fried
rice.  If only a small amount of rice is left over, it is either
microwaved together with other stewy food, or else tossed in on top of
the next batch of rice when that is almost cooked.
 
 GJ> Does your Calrose have the country of origin on the bag?

 CS> Yes, mostly I buy the USA grown one as thats what we have but as far
 CS> as I can tell, calrose is calrose no matter where grown.  It's a medium
 CS> grain and about all I use on a normal basis.

Ah, so you buy at the Naval base.  Doubtless it would be much cheaper
there than in the town.

 CS> On the Japanese, they work very hard to be self feeding and are one of
 CS> the few lands that can totally do that in all aspects.

It is impressive what can be done if necessary, such as during WW2.
The first time I visited Bali I was told that it was self-sufficient
in food, with over 3 million living on an island of only 5000 square
km.  The rich, volcanic soil, which gives 2 rice crops per year helps.
 
 CS> Pandanas leaf i dont have but i sometimes toss in fresh seaweed of the
 CS> fat leaf type.  I'm not sure of the flavor of the Pandanas leaf?

It is popular in Thai cuisine.  You quite possibly have come across it
in your travels.

This is a very popular dish:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken In Pandan Leaves
 Categories: Appetisers, Chicken, Thai, Asia-c, Charmaine
      Yield: 4 servings
 
    500 g  Chicken thigh fillets
      1 tb Thai pepper-coriander paste
           ; see separate recipe
      1 ts Finely grated ginger
      1 tb Finely chopped shallot
      2 tb Fish sauce
      2 tb Coconut milk
      1 ts Palm sugar; or
      1 ts ;brown sugar
           Pandan leaves
 
  Little bundles of marinated chicken wrapped in pandan leaves and deep
  fried are very popular as an hors d'oeuvre but I have found it
  easier, less oily and just as delicious if the bundles are grilled or
  barbecued.
  
  Trim any visible fat from chicken, and cut meat into bite-sized
  pieces. Combine the remaining ingredients in a bowl, add the chicken
  and mix well. Leave to marinate for 30 minutes. Put 2 pieces of
  chicken on each strip of pandan leaf, cut long enough to allow the
  chicken to be wrapped in it. Fasten with toothpicks. When all are
  made, place about 15cm from source of heat and cook over barbecue or
  under a preheated griller for about 8 minutes, turning after 4
  minutes.
  
  Let guests unwrap them and enjoy the aroma and flavour.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)