Now that we found love what are we gonna do? The Winter 2011-12 Gay Thread

(lurking) 1.5: 1 for jasmine/long grain, but 2:1 for medium grain

Brown rice will take longer to cook, but ratios should be about the same.

<3

yeah, stevie, i am thinking it's pretty silly for jay's new bf to try to prevent us from seeing each other. jay feels a bit manipulated, and it sounds like they might break up. would you guys say this type of situation is common in your experiences or not? i can think of at least one couple i know who remained close friends after breaking up, even when they went on to date new people. i am trying to see it from this guy's perspective but i dunno. jay and i experienced some very intense shit over the years. there's no way we're going to just drop out of each other's lives.

guy sounds like a douche. he has no right, and jase shouldn't put up with it.

(i'm so happy it was good to see one another, at least for a few mins)

lou, as far as i'm concerned, that's shitty, and any relationship two people choose to have should be between those two people, whether they're exes or not. i'm still good friends with one of my exes, we both date other people, and if any of those people said that i couldn't see said ex because it made them feel uncomfortable, i'd have a nice long conversation with them, and if they couldn't accept it, tell them to fuck off.

steve, yeah, i guess i knew where you were coming from, too. what i didn't say about that trick (and about the book i learned it from) was that it comes from people around the world, in mostly 'developing' or 'undeveloped' countries, where a measuring cup isn't something to be found readily in the kitchen, as it is not really a necessity. that was where my 'fuck a measuring cup' bit came in.

- boyfriends do not get to stipulate who i remain friends with, full stop, whether that includes exes or not. if they don't like that they can stop being my boyfriend tbh
- i am hardline w/r/t being controlled: my attitude is always "this is how i live my life, if you don't like it the door is that way". fuck a compromise!
- i remain single
- i have never cooked rice & would have no idea where to start really. is it like pasta? like just dump in water and boil?

ish but the amount of water is v important, not so much with pasta

you have to watch rice a bit more carefully than pasta so it doesn't burn/stick to the bottom of the pot

also i am still friends with my first ex (the only really serious one i've had) - i mean, it stung a tiny bit when i learned he was dating other ppl at first but i certainly wasn't going to put a leash on him. and since i like him so i want him to only date awesome ppl who aren't jerks

I'm friends with varying degrees of intimacy with all my ex's but I only hang out regularly with one of them.

xp I thought the rule was never ever peek at rice ever til it's done? Also I always wash the grains first. And yet I still can never get flowing grains like an Indian restaurant

see, this is why I eat out.

and don't have exes.

you have to fluff it at some point before it's done, no?

(i am talking about rice, there)

I thought the rule was never ever peek at rice ever til it's done

This is true. Once the lid's on you let it cook (usually 20 minutes).

contrary to popular belief, u can make a great pot of rice without using a lid

i know, ::gasp::

makes it less sticky + more flowing, to use your word stevo

I couldn't eat out every night. Never mind the expense -- I couldn't control sodium, cholesterol and additive content. On weeknights I restrain my sugar intake to "Cosby Show" reruns.

you have to watch rice a bit more carefully than pasta so it doesn't burn/stick to the bottom of the pot

90% of the time i cook pasta it burns or sticks to the pot. i have no hope

My perfect-every-time-rice (no sticking, even in stainless steel):

1. wash a cup of rice if it’s basmati, don’t bother if it’s generic long grain (rinse it in a strainer until the water runs clear)
2. saute the rice in your saucepan with olive oil (or canola I guess) until the rice starts smelling like popcorn
3. add 2 cups of water and a good pinch of salt
4. cover and drop the heat down to VERY LOW
5. set a timer for 20 minutes and fuhgeddaboudit
6. when the timer goes off, turn the heat off, don’t take the lid off, set the timer for 10 more minutes and fuhgeddaboudit
7. PROFIT

(don't fluff the rice until after the 20+10 minutes; don't bother washing it; use as little oil as you can get away with and still coat the grains, just a teaspoon or two)

i would rather just skip a meal than cook tbh. or just eat some bread and cheese and an apple

mmm i'm wit you

https://www.youtube.com/watch?v=dGR65RWwzg8&ob=av2e

this thread officially got great again

2. saute the rice in your saucepan with olive oil (or canola I guess) until the rice starts smelling like popcorn

impressive, very first step and you've already lost me

bread/cheese/apple was my default meal when I worked at walmart (and stole my food)

i actually - my favorite meal to have when i have a day off is a toasted 8 grain baguette sandwich with cheese and sliced granny smith

my lunch is usually pb&j/piece of fruit (usually apple)/handful of cookies

I need to investigate apples. I want juicy and tart but with some sweetness too. Braeburns aren't bad. What else?

WINESAP, but i only ever find them at the orchard

braeburns are good, so are galas

you can't really go wrong with golden delicious

pink ladys taste nice but are too small

lex, you claim to have tried hard for 10 years to learn to cook and you wouldn't know where to begin to cook rice and you burn pasta 90% of the time... i wonder what you think "try" and "learn" and "cook" mean.

one of the best appliances i ever bought was a rice cooker

lex you should just buy a rice cooker, honest

I couldn't eat out every night. Never mind the expense -- I couldn't control sodium, cholesterol and additive content

Understood, but I'd rather chop 10 years off my life than spend 70 years cooking. I have no feel for it and detest it.

i never said i tried hard. i gave up pretty quickly after being reduced to breakdown territory a few times.

morbz otm

i'm ok with not eating rice at home, whenever i'm in that carb-heavy mood i just have pasta

i happen to enjoy small kitchen appliances but then again i also have a embroidered yarn waterfall in my kitchen and lots of measuring cups so i am just kinda the domestic gay type i guess

I thought rice cookers were silly b/c you can cook rice in a pan, but the thing was, I NEVER cooked rice in a pan. If I ever did cook rice at all, it was Minute Rice or even pre-cooked frozen rice from TJ. But now I cook tons of rice + other things in the rice cooker. It is fool-proof: measure your rice, measure your water, cover, press one switch, walk away, and 15 minutes later: RICE.

i defrosted the fridge today

sometimes i feel guilty at how little i care about interior decoration or domestic aesthetics. my room has bare walls and no ornamentation apart from a penguin paperweight that fell on the floor about 3 weeks ago that i still haven't picked up yet

i found a seriously heavy panini press at a catholic charity shop and it's the best thing.

buying a rice cooker with a timer legitimately changed my life

i think i maybe would care about these things if i was rolling in cash because i don't like the DIY aesthetic enough to, um, do it. i'd rather just buy expensive shit that looks nice. but i can live without it.

if i cooked rice i'd have to think about cooking sauce which...no. pasta you can eat with frozen peas and pesto and no hassle whatsoever unless i burn it all.

It would be a plus to find some 30-year-old culinary whiz who's into me.

I make spaghetti with Ragu Light sauce once a week.

hi cad! damn, you never know what topic's going to bring the nice straight boys into the thread.

Easiest meal ever (learned from ILX's Jenny): throw rice in rice cooker, put Trader Joe's tuna curry packet on steam basket, press Cook. Pet cat, check ILX, exfoliate T-zone, listen for rice cooker to sound all-clear. Combine rice + tuna, chow down.

It would be a plus to find some 30-year-old culinary whiz who's into me.

indeed, at this rate i think it's more likely that i stumble into money and hire a full-time chef though

i am lucky to have Ryan's cooking in my life, he is like my very own mama celeste !