Text 5354, 91 rader
Skriven 2013-10-03 06:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Wryce
=============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> 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

 SR> On the other hand, you're the only one mentioning taste. Plain white
 SR> rice of whichever variety has little. That instant stuff has none
 RH> whatever.

Yes, I am. I asked you a simple question about the taste of various white
rices. You then went off on all manner of tangents without answering the
inquiry. You sort-of answered it above by saying that it has little or no taste
- so, I will take that to mean that there is no difference between long and
short grain rice - taste-wise.
 
 ->  SR> In other words, the guys at the two local Japanese joints are doing
 ->  SR> things correctly.  We have two well-respected Japanese restaurants
 ->  SR> in the middle of town, as well as a Thai place. No long-grained rice
 ->  SR> 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.

 RH> I didn't say anything whatever about taste differences; that was you.
 RH> I mentioned stickiness, which is another matter entirely.  I can tell
 RH> the difference between jasmine, basmati and plain white, but I've never
 RH> tasted plain white long grain and short grain side by side.

See above. And thanks for *finally* giving an answer. Do you know the
difference between Basmati and Texmati rices? Both have a faintly nutty taste.
Jasmine rice reminds me of cheap perfume when fresh. If allowed to age (sit in
the shelf) for a bit, like cheap perfume, the aroma fades and you have a
long-grain sticky white rice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tilapia w/Jasmine Rice
 Categories: Seafood, Rice, Sauces
      Yield: 2 servings

    3/4 c  Water
    1/2 c  Uncooked jasmine rice
  1 1/2 ts Butter
    1/4 ts Ground cumin
    1/4 ts Seafood seasoning *
    1/4 ts Pepper
    1/8 ts Salt
      2    (6 oz ea) tilapia filets
    1/4 c  Italian salad dressing

  * Your own mix or a favorite store-bought like Old Bay,
  Johnny's, Tones, etc.

  In a large saucepan, bring the 3/4 cup water, rice and
  butter to a boil. Reduce heat; cover and simmer for 15-20
  minutes or until liquid is absorbed and rice is tender.

  Combine the seasonings; sprinkle over filets; set aside.

  Place salad dressing in a large skillet; cook over medium
  heat until heated through.

  Add fish to the skillet; cook for 3-4 minutes on each side
  or until fish flakes easily with a fork.

  Serve with rice.

  Makes 2 servings

  Recipe: Shirl Parsons of Cape Carteret, North Carolina in
  Healthy Cooking magazine, August/September 2008

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook.
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)