Text 5400, 119 rader
Skriven 2013-10-04 06:49:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Wryce
=============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> 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
 ->  SR> white rice of whichever variety has little. That instant stuff
 ->  SR> has none 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> Like I said - you brought taste into the equation.  I didn't.  You just
 SR> said so.  My topic was grain length and texture and stickiness.

No, it wasn't, Toots. Read the quote below - from which I made my original
inquiry.

Ruth Hanschka to Nancy Backus
Message #22670 on Doc's
Subject Re: a toast!

/BEGIN PASTED/

SR> That's a good thing. The rice in those "Healthy" Choice meals
SR> doesn't taste like much of anything. They use what they call
SR> white rice, but I think it's more pseudo-rice. No taste.

/END PASTED/
 
 ->  -> 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
 ->  -> of ringing in side issues. Not that I really care. But, if you don't
 ->  -> know - say so, please.

 ->  SR> I didn't say anything whatever about taste differences; that was
 ->  SR> you. I mentioned stickiness, which is another matter entirely. I
 
Actually, no you didn't - until you shot off on one of your tangents. Refer
back to your original words, please. I asked about the differences in taste -
which caused you to carom around the topic like a cue ball on a billiard table.
 
 ->  SR> can tell the difference between jasmine, basmati and plain white,
 ->  SR> but I've never tasted plain white long grain and short grain side
 ->  SR>  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 on the shelf) for a bit, like cheap perfume, the aroma fades
 -> and you have a long-grain sticky white rice.

 SR> I've never tasted Texmati so can't answer that one.  I'll assume it's
 SR> similar.  Pecan rice is similar to basmati, but harder to find around
 SR> here. No clue if it's even on the shelf in the Outback.  I rather like
 SR> the smell of Jasmine rice, but it's not for everyone or for every dish.
 SR> The denatured version would make good rice pudding.

You can have all of my rice pudding - no matter what rice it's made of. 
 
Just for your information: "More than 30 years ago, RiceSelectÖ introduced
Texmati®, the first basmati Rice to be successfully grown in America."

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

      Title: Chicken & Rice l'Orange
 Categories: Poultry, Rice, Citrus, Vegetables, Nuts
      Yield: 4 servings

      1 c  Uncooked Kasmati Rice *
      1 c  Orange juice
      1 c  Water
      1 ts Salt
      3 tb Butter; divided
    1/4 c  Sliced almonds
      4    Chicken breast halves; boned
           - skinned
           +=OR=+
      8    Chicken thighs; boned,
           - skinned
    1/4 c  Orange marmalade
    1/4 c  Sliced green onions

  Combine rice, orange juice, water and salt in a 2 to 3
  quart saucepan. Heat to boiling; stir once or twice.
  Reduce heat; cover and simmer 15 minutes.

  While rice is cooking, melt 1 tablespoon butter in large
  skillet over medium-high heat. Add almonds and cook and
  stir until golden, about 2 to 3 minutes. Remove almonds
  and set aside.

  Melt remaining 2 tablespoons butter in skillet. Add
  chicken; cook until brown on both sides and juices run
  clear. Add orange marmalade to skillet and stir to coat
  chicken; simmer 5 to 10 minutes to blend flavors. To
  serve, spoon rice onto plate, top with chicken. Sprinkle
  with toasted almonds and green onions.

  Serves: 4 Persons

  * A long-grain variety of aromatic rice developed in the
  U.S. that is considered to be similar to Basmati in taste
  and texture. It is served in Indian and Middle Eastern
  food dishes. http://www.recipetips.com/glossary

  From: http://www.riceselect.com

  Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Perverted Rice - now in the new Leather Box!!!
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)