Text 17116, 129 rader
Skriven 2014-09-18 08:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: other standouts 976
===========================
 NB> Some places just deserve word of mouth advertising... even if they
 NB> don't exactly need it...  ;)

Good and bad both. Check out Clean Dave's recent review of
HomeTown Buffet in his area. davescupboard@blogspot.com,
where he also delves into the mysteries of cured meats and
such delightful topics. Speaking of word of mouth, the boy
is regaining his old energy and has begun to contribute
substantial articles again.

 So far, the only advertising Fu is doing
 NB> is just word of mouth... and some thousands of business cards he had
 NB> printed out for people to take and pass along... ;)  I expect that will
 NB> be all that is needed...

Do they say "former chef at Arigato," or did the clientele
all know him by name the way you do?

 ML> potentially other places, but I may have to put some social
 ML> capital to work to get them.
 NB> It would be in a good cause...  ;)

Again, as I said, if nobody else steps up to the plate.

 ML> cockamamie story about its being reserved for royalty,
 ML> et cetera, et cetera, et cetera.
 NB> I've heard the stories.. and the disclaimers... ;)

Can anyone imagine that in ancient times they did public
health studies of royalty vs. commoners and the health
consequences of black vs. white rice?

The notion gets blown up by the fact that nutritional
deficiencies in Asia were common among the upper classes
not because of a dearth of food but because of bad
nutritional practices, including excluding bran and
other low-class foods from the diet. Cf. The Conquest
of Beriberi, a book published by Harvard University Press
in I believe the 1960s.

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

Ah. Sometimes I forget the origins of such ideas.

 NB> I wonder...  When I cook brown rice, I usually end up with something
 NB> more sauce-y than one expects... probably from stirring every so
 NB> often, and letting the rice totally absorb the water...  I bring to a
 NB> boil on medium, lower to a simmer on warm, and then turn off entirely
 NB> at the end, generally stirring to see how well things have progressed
 NB> along the way...  I end up with sticky-ish rice

Using really low heat to prevent sticking is better
than stirring for that reason. If you have a flame-tamer
that might be the best solution.

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

The coloring agents are squid ink and charcoal. My
question is what the black cheese tastes like.

There's a thread someplace asking people if they
would try it, and one of my colleagues said that he
wouldn't mind eating it, but he wouldn't pay the
cost, which is Y450 - about $4.25 - for the burger,
and up to twice that to add fries and a soda. I
almost responded who would begrudge themselves this
rare experience for $4.25 but didn't do so in the
interests of amity.

Rice Milk (Raw Rice)
cat: beverage
yield: 2 qt

1 c raw rice
8 c water
1 pn salt
Sugar to taste

Some recipes recommended toasting the rice as a
first step, to help develop a better flavor. Put
the dry rice into a skillet over medium heat and
stir it frequently as the rice toasts and browns
slightly. Remove from heat when fragrant and
lightly browned.

I made batches with both toasted and untoasted rice.
I couldn't tell the difference between the two.

Combine the rice and the water and allow to soak
for 8 to 10 hr. I just put the stuff together in
the blender before I left for work. When I got
home that evening, the rice was soaked and
already in the blender.

Whirl the soaked rice/water mix at high speed
for 10 min to destroy the rice and incorporate
as much of it as possible into the rice milk.
Add salt and sugar to taste, sipping and
adjusting as needed.

Pour through a cheesecloth-lined fine strainer,
serve chilled. Rice milk will separate in the
 fridge; shake well before serving.

The flavor of this version is pretty much what
I was looking for...and yet, it still wasn't right.
My Ninja blender, as efficient and deadly as it is,
couldn't grind the rice fine enough for efficient
processing. Worse yet, the milk had some fine
particles still floating about - too fine for the
cheesecloth to catch, but coarse enough to make it
feel like I was drinking a glass of sand. I solved
this problem by pouring the rice milk through a nut
milk bag - an extremely fine-meshed nylon back that
is used to filter...well, homemade nut milk.

Finally! I had a decent homemade rice milk.

davescupboard.blogspot.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)