Text 9008, 137 rader
Skriven 2006-12-18 15:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Rice 696
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 ML> Instant rices.
 ML> -Minute (r)
 ML> -other brands of instant*
 ML> -boil-in-bag (Success or other)*
 DS> We've got some UB instant rice, which is better than Minute rice(r).
 DS> I don't know if the group wants to stoop as low as Minute rice:-}}

As you know I've always been a proponent of the most
extreme or out-of-the-way experiences that are consistent
with reasonable personal safety. So I'd vote for Minute
and boil-in-bag just for the experience.

 ML> Converted.
 ML> -Uncle Ben's (r) Converted
 DS> We've got pounds and pounds of this.
 ML> -Uncle Ben's (r) Converted Brown
 ML> -other brands of converted
 DS> Are they different enough to justify using them?

Maybe one kind of brown to pair with the same kind of
white to let people experience how yucky brown rice
is compared to white. All these versions are in fact
different, but whether worth the trouble I can't say.

 ML> Regular.
 ML> -short-grain white
 ML> -medium-grain white
 ML> -long-grain white
 DS> Are they different enough to justify using them?   I can't recall
 DS> when I had any, so really don't know.

I'd say definitely - it's worthwhile (for any who don't
know) to show the differences both in taste and texture.

 ML> Brown.
 ML> -short-grain brown
 ML> -medium-grain brown
 ML> -long-grain brown
 DS> Ditto comment here.

[see 2nd note previous]

 ML> Specialty.
 ML> -Sushi
 ML> -Basmati
 ML> -Texmati
 ML> -sticky (glutinous)
 ML> -black sticky (glutinous)
 ML> -Konriko pecan
 ML> -purple
 DS> And here I am really lost.

I'd go with most or all of these, because they are
the ones that people most likely haven't had or probably
aren't going to run into on their own, especially the
last 4 or so. By the way, purple rice is sometimes
marketed as "forbidden rice," which is just a load of bull.

 ML> Risotto.
 ML> -arborio
 ML> -baldo
 ML> -carnaroli
 ML> -roma
 ML> -vialone
 DS> Similar comment here

I'd say go with as many as we can find. They do differ
considerably.

  -- I'll leave it to the rest as to which ones
 DS> to put onto the table for the group to try at our "rice sampling". 
 DS> BTW, unlike a "wine tasting", I think that this time we don't have to
 DS> spit.

If we have 30 kinds, it might be advisable to spit!

 ML> Not rice.
 ML> -wild rice
 ML> -fat-grain wild rice
 DS> My opinion would be to not bother with these -- as you say, they
 DS> aren't really rice.

Neutral on this, because they are often perceived as rices
and served in place of same.

 DS> I vote for trim down.

[g]

 DS> Title: Crayfish Cardinal

Nice except for the skim milk, which is an abomination.
I'm sure that if it had existed in the time of Leviticus
it would have been listed as one.

By the way, I enjoyed reading your eggplant series, but
if it's got eggplant in it, it ain't jolloff rice, to
paraphrase a famous statement about chili.

=

There's a whole series of rice products, too -

Rice sticks (fresh rice noodles)
cat: starch, Chinese
makes: 1 1/4 lb

2 c water-ground rice flour
1 3/4 c boiling water; appx
1 Tb oil
cornstarch for dusting

In a big bowl, mix enough water into rice flour to make a firm
dough; use chopsticks to mix. While dough is still warm, knead
2 min or until smooth and soft. Pat down into a 6" x 4"
rectangle and steam over high heat for 20 min. While dough is
still quite hot, process it in food processor fitted with steel
blade along with oil for 30 sec or until a ball forms. Remove
from processor. With oiled hands, knead dough 2 min.

Divide dough in halves. Work with one half at a time and keep
the other half hot in the steamer. Roll dough out to 1/16"
thickness, sprinkling with cornstarch as necessary. Dust the
finished sheet with cornstarch. Fold in thirds and cut across
to make strips of the desired thickness. Unfold noodles and
toss lightly. Keep finished noodles in a plastic bag. Repeat
procedure with the other half of the dough.

Fresh noodles keep 1 week in the fridge or 1 month in the
freezer. For deep-frying or other use of dried noodles, dry
noodles on a rack.

adapted from Florence Lin's Complete Book of Chinese Noodles,
Dumplings and Breads
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