Text 9852, 133 rader
Skriven 2006-12-30 12:28:49 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: Rice 776
================
Hi Michael,

 RH> I'll stick with the brown & let you have all the white rice you want.

 ML> Deal! Though I must say that white rice rates about a 2 on my
 ML> yumminess scale of 10 - with macaroni and cheese or lima beans
 ML> rating about a 3. Brown is down there in the negatives.

If the mac & cheese is a good one (like my home made w/whole wheat
pasta, extra sharp cheddar, etc), that'll be first in my ranking, even
over brown rice.  OTOH, if the mac & cheese is either boxed or a white
pasta & veleeta cheese mess, then it'll rank down in the dregs with lima
beans.  If I have something to add to white rice (soy sauce or whatever)
it'll rate higher than the latter Mac & cheese, providing it's a halfway
decent rice to begin with (not minute or some of the other equally bad
ones).  If the white rice is poor to begin with, then I might even enjoy
the lima beans but that would really be stretching things.

 RH> But not brown Minute Rice. (G)

 ML> Double whammy there. We had brown basmati yesterday. Carol
 ML> liked it. I say yick.

We use it from time to time; it is good. (G)

 RH> Browning is good for flavor but as the Mythbusters (a couple of wild &
 RH> crazy guys on the Discovery network) proved, it doesn't hold in the

 ML> McGee pointed that out in the first edition of his book a
 ML> couple decades ago, and anyhow, it's been known for longer
 ML> than that by people who actually cook. The purpose of browning
 ML> is to promote caramelization (or some similar just ducky
 ML> reaction), which is good for flavor. Holding in juices just
 ML> doesn't hold water.

The Mythbusters had to prove it to the generation of non cooks we seem
to be raising.

 ML> Rachael for 5 or 10.
 RH> Out of (morbid?) cuiriosity we watched the semi homemade show once; it
 RH> was indeed quite revolting.

 ML> The question that came to mind was "Where's Sara Moulton
 ML> when we need her?"

Who knows?


 ML> Sandra Lee, Semi-Homemade

 ML>    I gave our Rachel a RR cookbook for
 RH> Christmas; it fits her cooking style & will hopefully cut down on the
 RH> amount of fast food/take out they have been doing.  She appreciated it
 RH> for that reason.

 ML> The Net is full of stories that go, "I gave my daughter a Rachael
 ML> Ray cookbook, and she learned to cook from it, and now she won't


I didn't have that in mind.  Rachel wanted the cook book so she could do
something other than fast food or take out during the week.


 ML> give Rachael Ray the time of day." Which, come to think of it, is
 ML> not a bad endorsement in itself. After all, Marshall Nirenberg
 ML> must have had a good elementary school teacher who put him on
 ML> the right track. It's the current tendency to give the elementary
 ML> school teacher the Nobel Prize that is peculiar (though, come to
 ML> think of it, that might not be so bad, either).


Taking it back even further would give the Nobel to our parents for
giving us an even earlier grounding in life.  (G)

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

 ML> Maybe. Ostrich is pretty easy to deal with, though, as it
 ML> works just like lean beef.

And that is where the Iron Chef had her trouble; she treated it too much
like beef and didn't give it enough exotic appeal & lost the contest.

 ML>       Title: Chop Suey
 ML>  Categories: Chinese, Pork, warning do not eat
 ML>   Source unknown. I think it's a joke but am not sure.
 RH> Sad to say, this is the sort of chop suey I had to eat in my parent's
 RH> house.

 ML> Ah, well, there are those for whom even Sandra Lee is
 ML> a good example.

My mom is not the world's best cook, partly because my dad is not the
most gourmet eater.  She has a collection of cookbooks but I think the
most exotic is "Joy of Cooking" which she only uses for their red
cabbage recipe.  I do my red cabbage from a German cook book. (G)


 RH> In those cases, the bag of rice she'd buy one year for
 RH> the turkey soup would be used in the next year's (and quite
 possibly RH> even the year after that's) turkey soup.  That's another
 reason I'm not RH> fond of white rice.

 ML> Yum, old rice.

I think she's bought a couple (if that) bottles of tabasco sauce in the
56 years she's been married--uses it only for making chili sauce--her
recipe calls for 3/4 tsp of it. We kick it up a few notches.  BTW, Steve
made his psuedo-Melinda's hot sauce yesterday but used cider vinegar vs
the white it called for.  Said it gave it an interesting twist on the
taste but the habbies were maybe a bit hotter than the ones we got in
HI.


 ML> There is a reason why, if you recall the Chinatown stores
 ML> in Honolulu, why for a couple months a year they advertise
 ML> New Crop Rice!.

Good reasoning. Of course my rice doesn't last nearly a year. (G)


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

... Junk - stuff we throw away.  Stuff - junk we keep.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)