Text 5342, 81 rader
Skriven 2013-10-02 16:18:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Wryce
=============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  SR> does however work well in rice pudding. It's of no use for
 ->  ->  SR> much else except heat therapy bags. Cheap old white rice
 ->  ->  SR> works great in those. So does barley for that matter.

 ->  -> You don't eat a lot of Chinese or Oriental food, do you?

 ->  SR> Less than I'd like, but the proper grain for that is short-grained
 ->  SR> rice. Brown works fine for Chinese food too, come to that.  It
 ->  SR> tends to be friendlier than white rice.
 ->
 -> And what, pray, is the difference in taste between long and short
 -> grained white rice? For taste is what we were discussing. For that
 -> matter, while short grain

 SR> Mostly texture. The long grain tends to be fluffy unless it's made
 SR> wrong. Short grain tends to be easier to handle with chopsticks.

Define "fluffy" - no, wait, strike that. Fluffy has bugger-all to do with
taste. Chopsticks (I own and use a fork) have bugger-all to do with taste
 
 -> rice is the usual for Oriental grub -- mostly because that is what is
 -> grown in the Asian rice paddies -- long grain white rice is used
 -> interchangeably in most if not all of the places I eat. Even the Thai
 ->  dishes are not made with the "original" glutinous rice.

 -> Short grain rice is sticky rice.

 SR> The good places here use the others.

 -> many think, but the rice. Sushi to the Japanese is synonymous with
 -> seasoned sticky rice. In Japan the correct preparation of the
 -> rice is so important that in their finest restaurants there are chefs
 -> whose sole responsibility is to cook the rice.

 RH> In other words, the guys at the two local Japanese joints are doing
 RH> things correctly.  We have two well-respected Japanese restaurants in
 RH> the middle of town, as well as a Thai place. No long-grained rice there.

You still haven't said what you see as the difference in taste. As is usual
when you haven't a definite answer it becomes a matter of ringing in side
issues. Not that I really care. But, if you don't know - say so, please.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Rice
 Categories: Vegetables, Rice
      Yield: 4 Servings
 
      3 tb Shortening
  1 1/2 c  Rice
    1/2 c  Onion; sliced
    1/2 c  Bell pepper; sliced
     14 oz Can whole tomatoes
      1 md Clove garlic; minced
      1 ts Black pepper
      2 ts Salt
      3 c  Water
 
  Melt shortening in large skillet. Add rice and brown. When
  rice is a golden brown, reduce heat and add onion, bell
  pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2
  cups warm water or enough to just cover the rice. Add salt.
  
  Cover and let simmer until almost dry. Add remaining water,
  cold, a little at a time, cooking over low heat until
  fluffy.
  
  Note: You may substitute peeled, seeded, green chile for
  the bell pepper.
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm so old that whenever I eat out, they ask me for the money up front.
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