Text 9333, 150 rader
Skriven 2006-12-26 13:11:09 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9272 av MICHAEL LOO (1:123/140)
Ärende: Rice 742
================
Hi Michael,

 RH> We eat a pretty well balanced diet, use vitamin suppliments and just
 RH> like the taste of brown rice.

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

That just leaves more for Steve and me to enjoy. (G)  Granted, tho, the
brown Minute Rice is pretty bad.  I don't know if Success makes a brown
boil in the bag version but I probably wouldn't try it unless I were
really desparate.

 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.

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

I'll stick with the brown & let you have all the white rice you want.
(G) Usually on the plates of stuff we'd get from the Korean places in
HI, I'd add either soy sauce or the sauce from the bulgoghi (they kept a
hot pot full of it, with little plastic cups & lids for take out on the
counter) just to give the rice a bit of taste.  Even then I'd just
nibble at the rice most of the time.


 ML>  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.

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

But not brown Minute Rice. (G)

 ML> ==

 RH> Alton Brown is the Food Network equal to Bill Nye, the
 RH> Science Guy, IMO.

 ML> That comparison has been made. It's sometimes good to have
 ML> a scientific explanation for cooking procedures. For one
 ML> thing, it might encourage people to follow proper, say,
 ML> browning procedures, thus ensuring that many cattle have
 ML> not died in vain.

Browning is good for flavor but as the Mythbusters (a couple of wild &
crazy guys on the Discovery network) proved, it doesn't hold in the
juices really.  I do like knowing some of the science behind the
technique that AB is known for, even if he does present it in a corny
fashion.

 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.

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

Out of (morbid?) cuiriosity we watched the semi homemade show once; it
was indeed quite revolting.  I gave our Rachel a RR cookbook for
Christmas; it fits her cooking style & will hopefully cut down on the
amount of fast food/take out they have been doing.  She appreciated it
for that reason.

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

Never heard of him but probably because I've lived most of my time in
the south (west and east) and off shore in the Pacific since we came
back from 6 years in Germany in 1992.  Spent 6 months in Ayer, then went
to AZ in January, 93.  Before we went to Germany, I'd spent most of the
previous 11 years in NC, CA & TX.


 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.

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

Well, ostrich was the secret ingredient a couple of weeks ago so iguana
may not be too far behind?

 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?

 ML> Not that everyone would eat. I did do a surreptitious
 ML> sprinkle of Mrs. Dash as well, which nobody noticed.

I'd have probably gone for more Mrs. Dash and none of the other stuff.
Maybe just a whisper of salt if the Mrs. Dash was one of the salt free
ones.

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

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


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

Sad to say, this is the sort of chop suey I had to eat in my parent's
house.  Mom would use the left overs from a pork roast tho; she would
never buy pork just for making chop suey.  She used the longer cooking
white rice if she had it on hand from her once a year making of turkey
soup but it was less than once a year (once every 4-5 years?) she'd make
chop suey.  In those cases, the bag of rice she'd buy one year for the
trukey soup would be used in the next year's (and quite possibly even
the year after that's) turkey soup.  That's another reason I'm not fond
of white rice.

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

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