Text 3999, 161 rader
Skriven 2008-03-17 15:28:48 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3891 av Carol Shenkenberger (9866.cooks)
Ärende: rice                                                     [1]
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Hi Carol,


 >  CS> Good!  Oh and i got some brown rice.  Brown basmati.  I was on a fast
 >  CS> swing home just before the expected rain deluge so stopped there.

 CS> (Should have mentioned, this was at Harris Teeter.  A high end yuppie
 CS> priced place with generally decent produce and a rather odd but wide
 CS> array of
 CS> products.  Pricey but when you can't find something elsewhere, you can
 CS> often find it there).

Those stores are fun ones to explore.  Fresh Market is somewhat like
that in that it carries a lot of things most "normal" grocery stores
don't.  The prices are usually a bit higher but we did find yeast for
whole grains baking at about half the price Kroger had it.  We also have
found various kinds of rice there, including the brown basmati, at a
decent price.


 > We did a semi stock up on Saturday.  Then ran out to Fresh Market and
 > Kroger for some things not at the commissary.  Bobby Flay did a
 > "Throwdown" last week on eggplant parmesan which got me hungering for
 > one. The commissary had one poor looking eggplant so we got one at
 > Kroger.

 CS> I just made a trip to the Oceana exchange.  First time there.  I
 CS> skipped the commisary as my car was packed with yard stuff (plants
 CS> etc).  Took us 2 carts and a pallet thingie <g>.  I still need more
 CS> too!  Good starter set though.

Sounds like you're going to be busy.  I know you'll be back there, if
nothing else, just to check out the commissary.  I made that egg plant
parmesan Saturday; it turned out extremely delicious.


 CS> On the way home, I hit up the Asian market.  44$ worth of fresh
 CS> veggies, oddiments (steamed buns, prepared sushi), another duck etc.
 CS> I'll post the bounty later ;-)

I saw that. (G)

 CS> Sorry, mislead you by accident.  That wasnt Krogers but Harris Teeter.
 CS> Always a few good loss-leader items there.  That time it was shrimp.
 CS> Used them to teach Charlotte how to make a simple boiled shrimp with
 CS> old-bay seasoning.  The leftovers she helped me peel for a gumbo dish.

It's OK, I generally refer to Kroger when I mean Publix and vice versa.
They're building a new Publix on this side of town--should be open in a
few weeks.

 >  CS> I also got some Jasmine rice, some bread flour (white), and a few
 >  CS> small items we needed.
 CS>  >
 > We got more than a few things, plus a few splurges, like the Cadbury
 > easter eggs. (G)

 CS> Oh my.  I'll have to look up when Easter is.  Must be close?  I think
 CS> Charlotte is still young enough to enjoy a big easter egg hunt.  We

Get hopping; Easter is this coming Sunday (the 23rd).

 CS> always do that.  This year, we'll invite Christopher over too.  He's 5
 CS> and will get a kick out of it.  Besides, I like to help the neighbors
 CS> out a bit.  It's obvious they struggle financially still and a few
 CS> free eggs and a little fun for the kid will go over well.

Sounds like fun, for all ages.


 >  CS> otherwise I normally make the 2 lb loaves.

 > OK, so this should work out for you.

 CS> It did!  But I'll need to cut the recipe down a little.  I could tell
 CS> by the sound my aging and high use machine wasnt happy with 5 cups of
 CS> flour.  I'll need to take it down to 4 cups.  Do you perchance have
 CS> that same bread in a 4 cup flour cutdown?

No, but the 3 3/4 cup is very similar.  I'll send that along.


 >  CS> I need to freeze the white for a bit so the wheat could be made
 >  CS> tonight.
 CS>  >
 > And, how did the wheat turn out?

 CS> Nice ;-)  Really nice.  My first time with 100% whole wheat.  Made it
 CS> last night.  It almost bust out the top of the machine!  I think I had
 CS> maybe a 1/4 inch clear zone over the top before the window.

I've had that happen before.  Not so much with this machine but the
older ones with the taller bread pan.  The "bake" cycle kicked in just
in time or the bread would have risen over the top.


 >  > but the brown rice adds a nice dimension of flavor to the other foods.

 CS> Oh, sorry.  The brown rice didnt suit us but I have a use for the
 CS> rest.  Even Charlotte noted it would be really good in a soup.  Most
 CS> of my rice types would melt away in a soup but that one is
 CS> crockpotable I bet.  I am thinking to use it somewhat like others
 CS> might use barley.  Texture is about right.

Soup would be a good use for it.  Also try it in fried rice.


 CS> I need to clear the Eddo (dang, whats that in english again?  humm.
 CS> I'll think of it).  Anyways, need to clear the eddo from the baby
 CS> crock then have some ideas to try.

 CS> They go roughly like this:  3 cups duck broth, 2 handfuls brown rice
 CS> (1/3 cup or so), leek (about 1/4 cup sounds right), dried kelp strings
 CS> (about 1/8 cup once softened in the duck broth), straw mushrooms (the
 CS> real straw type, not the enoki called that in Japan), and let that
 CS> simmer a bit before deciding what else might match other than black
 CS> pepper.  I'll MM it if it comes out well.  Fusion definately <g>.

 CS> Oh memory spark.  Eddo is small taro of the non-round type.

OK, I've not seen that locally but I suspect I would if I hit up the
Asian markets around here more often.

 >  CS> It's a matter of what one is used to.  Also, can't recall if you have
 >  CS> had asian sticky rice that much?  You must have seen it in Hawaii.
 >  CS> Has more flavor than regular USA long separatist grain <g>.
 CS>  >
 > We had it in HI but still liked the brown rice better.  Most of the
 > little hole in the wall places had the sticker stuff; I'd usually add
 > some shoyu or something on that line to give it more flavor.

 CS> It's not for all!  Thats ok.  We didnt like the brown as a pure rice,
 CS> but have uses for it in other cookery.

That's the way to go then--use it where you want, use the white rice
otherwise.


 >  CS> Yeah, I really wish I could have had a shore stint in Japan.  Oh well.
 CS>  >
 > But, you had 6 years there--that's more time outside of the country than
 > a lot of people ever do.

 CS> True.

Just looking at it from the perspective of having had the same sort of
experience in Germany.  HI was almost more of an Asian than an American
tour for us as well.

>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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