Text 9272, 110 rader
Skriven 2006-12-25 13:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Rice 742
================
 RH> We eat a pretty well balanced diet, use vitamin suppliments and just
 RH> like the taste of brown rice.

Can't stand it. It's one of the few things where I might consider
going hungry rather than eating it!

 ML> It goes bad in a jiff (which is probably why polishing it
 ML> was invented in the first place).
 RH> To keep it from going bad, pop it into the fridge/freezer.  Polishing
 RH> may have also been developed along the lines of people thinking "white
 RH> is better" as they did with bread.

White is better, for rice. You can get beriberi, though, if you
eat white rice and no vitamins.

 Minute Rice and Wonder Bread are
 RH> in the same boat IMO, OTOH, a loaf of good whole wheat bread and good
 RH> brown rice are much tastier.

Ooh, strawman. I wouldn't equate Minute rice with white rice.
I'd perhaps even prefer brown rice to it.

==

 RH> Alton Brown is the Food Network equal to Bill Nye, the
 RH> Science Guy, IMO.
 
That comparison has been made. It's sometimes good to have
a scientific explanation for cooking procedures. For one
thing, it might encourage people to follow proper, say,
browning procedures, thus ensuring that many cattle have
not died in vain.

 ML> get a few of us in a room watching, for example, Rachael Ray,
 ML> and record our reactions.
 RH> Racheal Ray is a half step better than the Semi Homemade gal, Sandra
 RH> somebody or other who uses way too much convenience stuff to try &
 RH> pass it off as anywhere near even semi home made in my book.  Geared
 RH> for the short attention spans of today I guess.

Huh. I once saw that gal while surfing channels at my friend
Ann's in Phoenix: she looked cute, so I watched her schtick for
about 3 minutes before it turned my stomach. At least I'll watch
Rachael for 5 or 10.

You know what my favorite, favorite food show was? The Travelin'
Gourmet ... he was local in Pennsylvania or somesuch place and
was being positioned to go national, when he was found in a car
with a gunshot would to the head. Turns out he was under FBI
investigation for taking kickbacks from the restaurants he
recommended. And the Food Network guys never get perks? Hah.

 ML> IC irritates me. So the main ingredient is, ta da, potatoes.
 ML> So potatoes have to be in every dish. Big old deal if you're
 ML> allowed to put foie gras and caviar in your potatoes.
 RH> It's the more exotic main ingredient ones that are more fun to watch.

I guess that I've not found any of the ingredients particularly
exotic. Silly, perhaps, like tofu ... Now if they presented
the chefs with iguana tails or something, that might be quite cool.

 ML> to eat. I ended up rubbing the potatoes (baby Yukons) in
 ML> olive oil and throwing a ramen seasoning packet and some
 ML> garlic powder over them and roasting them. My brother thought
 ML> they were some of the best potatoes he'd ever had. Yuck.
 RH> I'd eliminate the ramen packet and sub something else.
 ML> That was the let's see what we can make out of the sad ingredients
 ML> in your cupboard phenomenon.
 RH> No other herbs/spices available?
 
Not that everyone would eat. I did do a surreptitious
sprinkle of Mrs. Dash as well, which nobody noticed.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chop Suey
 Categories: Chinese, Pork, warning do not eat
   Servings:  1

      1 cn Chow mein noodles
      1 cn Chow mein bean sprouts
  1 1/2 lb Lean pork steak
      2 c  Celery
      2 c  Onions
      1 ts Molasses
      1 ts Sugar
      2 c  Water
           Soy sauce
      2 c  Minute Rice

  Cube meat and brown in skillet with salt and pepper in just enough grease
  to keep sticking.  Cook over medium heat, stirring occasionally, until
  brown (about 1/2 hour).  Add ben sprouts (undrained), celery (which has
  been cut crosswise about 1/2 inch thick), onions (cut in large pieces like
  the celery, and about 2 cups of water.)  Add molasses, sugar and the soy
  sauce, a little at a time, until it's the color you want.  Cover and cook
  slowly until meat is tender.  Before serving, thicken the chop suey with
  cornstarch mixed in water (enough to give it body).  Meanwhile, when meat
  is nearly done, prepare rice according to directions on the box.  Serve
  chop suey over the rice and top with chow mein noodles which have been
  warmed in the oven.  Hot, buttered, garlic French bread eaten with this
  meal adds a nice touch.

  Source unknown. I think it's a joke but am not sure.
  

MMMMM
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