Text 17042, 83 rader
Skriven 2014-09-16 18:13:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Gus's & other food950
=================================
-=> Quoting Michael Loo to Nancy Backus on 09-11-14  16:50 <=-

 ML> Of those he has a fair amount, even without my touting him.
 ML> He was well ahead of the pack when I joined the echo and
 ML> almost immediately brought him up. A visit to him was a
 ML> feature of a Boston tour I gave to echo people in 1995 as
 ML> well as the 1996 picnic. When I started talking up Harbor
 ML> Sweets, though, it was still a fledgling, and I might take
 ML> a little bit of credit for its blossoming out of control.

Some places just deserve word of mouth advertising... even if they don't
exactly need it...  ;)  So far, the only advertising Fu is doing is just
word of mouth... and some thousands of business cards he had printed out
for people to take and pass along... ;)  I expect that will be all that
is needed...

 NB>> Then I suppose another Boston-area picnic is being called for, so
 NB>> as to go back and try again...  ;)
 ML> If nobody else volunteers, I could look into the possibility
 ML> of borrowing or renting a headquarters. Bill's house, despite
 ML> my having mostly patched up with him and the crazy Nancy no
 ML> longer being a factor, is not in the cards. Patrick, whom
 ML> some may remember with mixed fondness and fear, tried to
 ML> friend me on Facebook, and I put him on ignore. There are
 ML> potentially other places, but I may have to put some social
 ML> capital to work to get them.

It would be in a good cause...  ;)

 ML>> Were we talking about black sticky rice or just black rice?
 NB>> I'm not actually sure... nor am I sure that Lori's would make a
 NB>> differentiation between the two... they being a natural foods store,

 ML> They do different things. When I talk of black rice in
 ML> desserts, I mean black sticky rice. So-called forbidden
 ML> rice I tend to call purple rice, though sometimes I forget.
 ML> The fact that the term "forbidden rice" is trademarked is
 ML> a bit of a red flag for those who want to believe the
 ML> cockamamie story about its being reserved for royalty,
 ML> et cetera, et cetera, et cetera.

I've heard the stories.. and the disclaimers... ;)
 
 NB>> not an asian market....  What I remember is a sign on the bin stating
 NB>> that "forbidden rice is black rice"...  But there was only the one type
 NB>> of black rice there... could have been just black, not black sticky...
 ML> The store's offering was almost certainly not the sticky,
 ML> and it was probably my fault if you were talking about the
 ML> ordinary and I pulled in the dessert subject.

Ah.  Guess I'll have to figure out some other use for the stuff I picked
up at Lori's then...  The fault, if any, is probably equally divisible,
since I started the original thread talking about the purple rice
dessert at a now defunct Thai restaurant...  

 NB>> Can one cook regular black rice in a manner to make it more
 NB>> approximate sticky rice, then...?  
 ML> No - one might cook it in a bunch of water to make it
 ML> congee-like, but it would never get the proper gooeyness,
 ML> rather going from too much grain to no grain at all.

I wonder...  When I cook brown rice, I usually end up with something
more sauce-y than one expects... probably from stirring every so often,
and letting the rice totally absorb the water...  I bring to a boil on
medium, lower to a simmer on warm, and then turn off entirely at the
end, generally stirring to see how well things have progressed along the
way...  I end up with sticky-ish rice, but not the exact viscosity of
proper sticky rice...  Of course, I'm usually cooking it with chicken,
so there are extra juices and fats involved to make that self-sauce...

 ML> Anyhow, if you did this, it would probably look really
 ML> ugly. Speaking of which, I read that in Japan, Burger King
 ML> has come out with a black hamburger.

What's it made of...  Or don't we want to know...?   (G)

ttyl       neb

... Flood: A river that's too big for its bridges.

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