Text 9054, 121 rader
Skriven 2006-12-19 12:13:45 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9008 av MICHAEL LOO (1:123/140)
Ärende: Rice 696
================
Hi Michael,

On (18 Dec 06) MICHAEL LOO wrote to DALE SHIPP...

 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:-}}

Spare me, please!

 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?

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

Wait just a minute there!  Some of us think the reverse--that white
rice is the yucky stuff and brown much more flavorful.


 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.

 ML> I'd say definitely - it's worthwhile (for any who don't
 ML> 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.

 ML> [see 2nd note previous]


Don't see why not, if Dale has the pots. (G)

 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.

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

Probably most of the folks here have tried at least one; those of us
who've traveled more have had others.  Rice was not the standard starch
for either Steve or me (potatoes for me, pasta for him) when we were
growing up but it is our #1 choice, followed by pasta and potatoes way
down at the bottom of the cellar.

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

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

 ML>   -- 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".

In some instances, the more, the better is good.  IMO, we need to limit
it somewhat because some folks will go into overload trying to keep
straight the various rices and their tastes.


 DS> BTW, unlike a "wine tasting", I think that this time we don't have to
 DS> spit.

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

No, a few grains of each should be OK.


 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.

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

I could go either way, especially since wild rice is considered a rice
by most people.  But then we'd be getting into things like kasha,
couscous, bulgar & all that.



---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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