Text 2474, 128 rader
Skriven 2010-10-05 01:19:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ODDITIES 624  01004
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The Indian-made Ibuprofen is made for Coles Supermarket, and cost $2
 GJ> for 24 200mg tablets.  The UK-made Nurofen (Ibuprofen) by Reckitt
 GJ> Benckiser retails for about double that for same size tablets.  Both
 GJ> of them give Australian addresses for contact.
 ML> I've seen them here as low as a couple cents each, probably
 ML> because of foreign manufacture. Yet people continue to spend
 ML> extra money on Advil.

The Indian pills work just as well as the Pommy ones at twice the
price.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 JW> And I buy the economical 10 kg (22 lb) bags at the Asian store and
 JW> carry two kinds, Thai and Basmati, which is a two year supply for
 JW> us.
 ML> That's a tablespoon each a day - probably what I use.
 GJ> That is quite a low rate of use.  I get a 10 kg bag of medium grain
 GJ> Australian Calrose white rice, which lasts my son and I, plus visitors
 GJ> for 3 months or so.  I never freeze it, and have never found any
 ML> That's 4 times as much, assuming you have no visitors: still
 ML> not an enormous amount and maybe a third of what I used to
 ML> use when I ate a lot of rice.

At my age I don't eat all that much carbs, but Jason likes to have
rice with most meals.  Pasta is his main alternative.  White potato is
considered a bit exotic.
 
 GJ> pests.  OTOH, I have bought Pakistani red rice, complete with moth
 GJ> eggs, which matured and infested some other food.
 ML> Not worth it for red rice!

Agreed.  I have done that twice; no more.
 
 GJ> I use plastic jugs with lids, holding about 1.5 kg for general use.
 ML> Wide mouth for easy dipping into? Or narrow for pouring. 

Narrow for pouring into the standard measurinr cup that came with the
rice cooker, long ago.
 
 ML> The main thing is that the lids should be bugtight. If one
 ML> uses rice even at a tablespoon a day, it shouldn't go rancid.
 ML> Unless it's brown of course.

The germ does tend to go rancid, although it takes a while.
 
 GJ> Occasionally I substitute Calrose
 GJ> brown rice, which makes a better fried rice.  That will clump well
 GJ> enough so that chopsticks can pick it up easily.

 ML> Fried rice shouldn't clump much, and what there is should
 ML> come from the eggs.

When making fried rice, it is an advantage to start with cooked long
grain or brown rice, as those grains are more separate and the clumps
of cooked rice can be broken up more easily.  Then, in the cooking,
the rice tends to become more "gluggy" as it absorbs the soy sauce.
In Indonesian style fried rice it is not common to mix the egg into
the rice, but preferable to make it as an omelet and use it to garnish
the rest of the rice.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nasi Goreng
 Categories: Main dish, Meats, Indonesian, Asian
      Yield: 5 Servings
 
    350 g  Rice
      2    Eggs
      2 tb Water
    105 ml Oil
    225 g  Pork fillet; OR
    225 g  ; beef fillet
    115 g  F- prawns; cook/peel
    175 g  Chicken- cooked
      2    Chillies- red; >3
      1    Shrimp paste, 1cm
      2    Garlic cloves
      1    Onions
      2 tb Soy sauce
           Salt and pepper
           Celery leaves
           DEEP-FRIED ONIONS
           H- cilantro sprigs
 
  Use 350g dry-weight of rice such as basmati. Cook, and allow to become
  completely cold. Chop the cooked chicken, slice the chillies, and
  crush the garlic cloves. Slice the onion.
  
  Prepare the DEEP-FRIED ONIONS as per separate recipe. Use freshly
  ground pepper.
  
  Once the rice is cooked and cooled, fork it through to separate the
  grains, and keep it in a covered pan or dish till required.
  
  Beat the eggs with seasoning and water to make 2 or 3 omelletes in a
  frying pan, with a minimum of oil. Roll up each omellete and cut in
  strips when cold. Set aside.
  
  Cut the meat into neat strips and put the meat, prawns, and chicken in
  separate bowls. Shred 1 of the chillies and reserve it.
  
  Pound the shrimp paste, with the remaining chilli, garlic, and onion
  to a paste in a mortar/pestle.
  
  Fry the paste in the hot oil, without browning, till it gives off a
  rich, spicy aroma. Add the pork or beef, tossing the meat all the
  time, to seal in the juices. Cook for 2 minutes, stirring constantly.
  Add the prawns, cook for 2 minutes, and then stir in the chicken,
  cold rice, dark soy sauce [or tomato ketchup] and seasoning to taste.
  Stir all the time to keep the rice light and fluffy and prevent it
  from sticking.
  
  Turn onto a hot platter and garnish with the omelette strips, celery
  leaves, onions, reserved shredded chilli, and cilantro sprigs.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS ISBN 1-85967-260-4 Typed
  by: KEVIN JCJD SYMONS, August 2005 From: Glen Jamieson Date: 11-03-09
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)