Text 28795, 119 rader
Skriven 2015-07-03 12:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: experimental 926
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 ML> cottonseed. I'd almost believe it if someone said that
 ML> gossypol frightened away mosquitoes, but soy oil, nohow.
 ML> If there's any effect, it has to be because grease
 ML> clogs the critters' snoots.
 NB> Almost worth adding it to the picnic experiments...  (G)

Nuh uh. As the prime candidate for guinea pig in such
experiments, let me be the first to declare such an
endeavor OFF TOPIC at the picnic.

 NB>> I never was sufficiently enticed to try such... Saw too many that had
 NB>> bad results from all the experimentations that direction... And talked
 NB>> many a friend down from a bad trip with the stronger stuff... enough
 ML> But there are many who claim good results.
 NB> True... I did have friends that claimed to only have had good trips
 NB> and experiences with their experimentations...

The people I've known who have claimed to have had bad
trips usually have approached the drug culture because
of issues and fears they perceived in themselves, not the
best way to start off - rather like interacting with a
dog when one is afraid of them - no surprise if the dog
tries to chew off an arm or leg, and that only makes the
next encounter worse.

 ML> Coffee has as bad an effect on me as any of the other
 ML> legal or illegal drugs I've encountered.
 NB> At least you don't get paranoid hallucinations from it... ;)

Nope - but I do get hallucinations.

 ML> I'm figuring no, though I've had some troubling bouts of
 ML> unexplainable shortness of breath.
 NB> Other than aging, and compromised (by pneumonia, etc) lungs, you
 NB> mean....?

No, unexplainable precisely by these things. I actually am
pretty sure what the cause is. Not life threatening in the
short run, but I don't want to talk about it.

Sweet Sticky Rice
Categories: thai, snack, dessert
Servings: 6 to 12 

2 1/2 c uncooked Thai sticky rice
- also called "glutinous" or "sweet" rice
1 c unsweetened coconut cream
- (preferably boxed rather than canned)
1/2 c granulated sugar
1 Tb kosher salt
1 fresh or frozen pandan leaf, tied in a knot

Put the sticky rice in a large bowl and add enough
tepid tap water to cover by 1". Let it soak 4-10 hr
(as long as it’s not very hot in your kitchen; if
you're in a hurry, you can get away with soaking it
in hot tap water for as little as 2 hr).

Pour off the soaking water. Put the rice in a
fine-mesh strainer set inside a large bowl. Fill
the bowl with enough cool tap water to cover the
rice by 1 to 2" . Use your hand to gently stir the
rice, then lift the strainer from the bowl. The
water in the bowl will be cloudy from the rice
starch. Empty the water, set the strainer in the
bowl again, and repeat the process until the water
is more or less clear. You’ll probably have to
change the water 2 or 3 times. Drain the rice.

Pour enough water into the sticky rice steamer
pot to reach a depth of 2". Bring it to a boil
over high heat. Either add the rice to the mesh
bag and put the bag in the basket or line the
woven steamer basket with two layers of damp
cheesecloth and dump the rice onto the
cheesecloth. Fold the bag or cheesecloth so it
covers the rice, pat the bundle so the rice is
in a more or less even layer, and cover with a
pot lid or clean, damp kitchen cloth, tucking
it around the bundle.

Decrease the heat slightly to maintain a steady
but not furious boil and set the basket into the
pot. Cook until the grains are fully tender but
still chewy (almost springy) and definitely not
mushy, about 12 min. Larger batches of sticky
rice take about 20 min, and the rice bundle
should be flipped over once halfway through the
steaming process.

Transfer the rice to a small cooler or large
bowl covered with a plate. The sticky rice will
stay warm for 1 hr or so.

Meanwhile, combine the coconut cream, sugar, and
salt in a medium pot. Add the pandan leaf, set
the pot over high heat, and bring the mixture to
a simmer (don't let it boil). Cook, stirring,
just until the sugar has fully dissolved, about
1 min. Turn off the heat, cover the pot, and let
the mixture sit to infuse it with the flavor of
pandan, about 5 min. Remove and discard the
pandan leaf. Let this cream mixture cool just
until warm but no longer hot.

Add the cooked sticky rice to the pot and gently
stir and fold it until evenly coated in the cream
mixture.

The sticky rice mixture keeps covered in the
fridge for up to a day. To reheat it , cover
with plastic and microwave on low just until
the rice is warm through (but not hot) and
serve it right away.

Andy Ricker via andrewzimmern.com
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