I ruined my first attempt at risotto three Sundays ago; most of the rice remained uncooked.
― lumber up, limbaugh down (Alfred, Lord Sotosyn), Monday, 7 November 2011 02:11 (twelve years ago) link
i want a cuban abuela. can i rent yours, like once a month?
No need. She'll happily cook, and while doing so explain why she prefers the Barefoot Contessa to Bobby Flay.
― lumber up, limbaugh down (Alfred, Lord Sotosyn), Monday, 7 November 2011 02:12 (twelve years ago) link
I was just going to say, I absolutely love that corningware casserole dish
― ASPIE Rocky (dayo), Monday, 7 November 2011 02:23 (twelve years ago) link
we didn't have a casserole dish but some of our plates had that design on them
my mom must've made 50% of our dinners in that corning dish - feelin nostalgic for her chicken & rice, not so much all the casseroles
― chief rocker frankie crocker (m coleman), Monday, 7 November 2011 02:26 (twelve years ago) link
we weren't much of a casserole family but i have good memories of my mom making things like baked mac & cheese in that corning dish.
― enchilada sauce (get bent), Monday, 7 November 2011 02:27 (twelve years ago) link
It's my go to dish for mac and cheese, too.
― They're coming to get you, (Jenny), Monday, 7 November 2011 02:28 (twelve years ago) link
the answer is fried
― blank, Monday, 7 November 2011 02:38 (twelve years ago) link
Next time I visit my parents I am going to steal the olive-green casserole dish which was exclusively devoted to tuna noodle casserole. Never saw anything else cooked in there. I'm sure it is somewhere in that house.
― quincie, Monday, 7 November 2011 02:50 (twelve years ago) link
I'm a white rice guy but Mrs. Shasta is a brown rice gal...
We found a compromise with something I can find at our local korean deli called Ogokbap:http://en.wikipedia.org/wiki/Ogokbap
http://www.google.com/search?q=오곡밥&tbm=isch
It's got a little something for everyone (including black rice, dayo).
― citation needed (Steve Shasta), Monday, 7 November 2011 03:09 (twelve years ago) link
Automatic thread bump. This poll is closing tomorrow.
― System, Saturday, 12 November 2011 00:01 (twelve years ago) link
Automatic thread bump. This poll's results are now in.
― System, Sunday, 13 November 2011 00:01 (twelve years ago) link
can we have this poll every week? I really enjoy talking about rice.
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 13 November 2011 00:11 (twelve years ago) link
in yr heart you know these are the options, take that japonica back where you bought it man― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:00 (1 year ago) Permalink
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:00 (1 year ago) Permalink
really disagreeing with this these days
― just sayin, Wednesday, 30 January 2013 14:00 (eleven years ago) link
otm. been huffing the japonica recently and basmati feels thin & weedy by comparison.
― ledge, Wednesday, 30 January 2013 14:02 (eleven years ago) link
you guys <3
― 乒乓, Wednesday, 30 January 2013 14:11 (eleven years ago) link
I'm really into soaking the rice for a few hours before cooking it these days, it's been coming out super nice
― available for sporting events (underrated aerosmith bootlegs I have owned), Wednesday, 30 January 2013 14:17 (eleven years ago) link
rice is nice imo
― 乒乓, Wednesday, 30 January 2013 14:18 (eleven years ago) link
my friends into the soaking idea i never have enough time. i rinse it tho
― just sayin, Wednesday, 30 January 2013 14:21 (eleven years ago) link
it's pretty easy with a rice cooker - prepare the pot in the morning, set it when you get back
― 乒乓, Wednesday, 30 January 2013 14:25 (eleven years ago) link
the fuck is this risotto hating
you people should be sterlised
― r|t|c, Wednesday, 30 January 2013 14:48 (eleven years ago) link
ilised even
so furious i cant even type right now
risotto more like piss-otto
― 乒乓, Wednesday, 30 January 2013 14:58 (eleven years ago) link
the answer is fried― blank, Monday, November 7, 2011 2:38 AM (1 year ago)
― blank, Monday, November 7, 2011 2:38 AM (1 year ago)
― (The Other) J.D. (J.D.), Wednesday, 30 January 2013 20:39 (eleven years ago) link
My relationship with rice dramatically improved when I started using Gourmet magazine's microwave method for cooking Basmati.
No rinsing. Just put 2 parts basmati and 3 parts water in a microwave safe dish, nuke uncovered for 10 minutes, and covered for 5 (your microwave times may vary). Comes out fluffy/pilaf textured every time.
Keep the rice cooker for short-grain/sticky rice.
― with perhaps the exception of r-r-r-r-rhythm (Sanpaku), Wednesday, 30 January 2013 21:48 (eleven years ago) link
Oops. I've posted that here before.
― with perhaps the exception of r-r-r-r-rhythm (Sanpaku), Wednesday, 30 January 2013 22:02 (eleven years ago) link
rice cooker is one of the smartest purchases i've ever made
― fueled by satanism, violence, and sodomy (elmo argonaut), Wednesday, 30 January 2013 22:11 (eleven years ago) link
made brown rice for the first time in a while recently, feel like the prelude of optimistically eating small mouthfuls of uncooked brown rice every ten minutes for an hour before serving really compromises the enjoyment of cooking it.
― schlump, Wednesday, 30 January 2013 22:11 (eleven years ago) link
risotto is rad, yr all hi
brown rice is gr8
i'm going to have to go look up japonica now bc I only knew that it was some kind of potted plant and not a type of ricebrb
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 22:13 (eleven years ago) link
Find myself wanting to get into brown lately as it happens..xp
― xyzzzz__, Wednesday, 30 January 2013 22:13 (eleven years ago) link
i am not particularly a food snob but really don't know if i could enjoy eating a meal knowing it was arrived at via a microwave shortcut. i think i'd rather eat something else.
― schlump, Wednesday, 30 January 2013 22:14 (eleven years ago) link
woulda voted basmati, eat brown more often
― saltwater incursion (Dr Morbius), Wednesday, 30 January 2013 22:15 (eleven years ago) link
xpost - why?
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 22:16 (eleven years ago) link
brown is really great & satisfying & is sorta a whole different - more salady, grain-y - thing from white, imo, i'd just forgotten all of the mindgames & cooking conditions necessary to making it without the process seeming punishing, i think
― schlump, Wednesday, 30 January 2013 22:17 (eleven years ago) link
ha idk! it's stupid, & maybe has something to do with just the weirdness of microwaved food, like it is hot in a weird way, it makes a fizzing noise. really it is more about the "i'd rather have something else" thing though; like I like cooking rice, it's a nice easy thing to zone out & make & it's fast &c, so it isn't a food making process that i'm dying to make more efficient. if microwaves made peeling squash quicker i'd probably be all over it.
― schlump, Wednesday, 30 January 2013 22:20 (eleven years ago) link
niceness of rice-cooking typified by & at its apex w risotto making, btw
― schlump, Wednesday, 30 January 2013 22:22 (eleven years ago) link
the endorphin-release elicited by watering plants, constantly, for an hour
― schlump, Wednesday, 30 January 2013 22:23 (eleven years ago) link
i laziest on planet but vacuum pack individual rice packs? c'mooooon.
― Philip Nunez, Wednesday, 30 January 2013 22:29 (eleven years ago) link
schlump otm re risotto making -- it's my favorite kind of cooking
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 22:45 (eleven years ago) link
What the microwave provides is uniform temperature water/steam, vs the gradients in a stovetop pan. But if like me you've struggled to get the pilaf like constency of Indian restaurant basmati (they use pressure steamers where the rice vessel doesn't directly contact the heat source), then the microwave is a godsend. That it saves a burner/pot for the accompanying dal or whatever is a bonus.
― with perhaps the exception of r-r-r-r-rhythm (Sanpaku), Wednesday, 30 January 2013 23:02 (eleven years ago) link
all I eat is brown rice from our rice cooker
― Welcome to my world of proses (Shakey Mo Collier), Wednesday, 30 January 2013 23:05 (eleven years ago) link
hia question for ilxcould you / do you eat rice on its ownno accompaniments at allregards
― Thanks in anticipation of your opinions (nakhchivan), Wednesday, 5 March 2014 03:45 (ten years ago) link
Yah, short or medium grain japonica
Has to be really good quality tho
― 龜, Wednesday, 5 March 2014 03:57 (ten years ago) link
I could for survival but I would not by choice, but I don't even know what "japonica" is, so.
― Orson Wellies (in orbit), Wednesday, 5 March 2014 04:01 (ten years ago) link
i think in japan this would not be uncommon but i imagine they would have a drink with itrice with no drink or just water would be too minimal but good rice with a drink is fineif i had to spend £2 a week on food i would probably just eat rice though
― Thanks in anticipation of your opinions (nakhchivan), Wednesday, 5 March 2014 04:04 (ten years ago) link
Yes. Not for an entire meal, but yes, sometimes as a plain dish of its own, with perhaps a side veg + some fish. Must be good quality rice, as noted above. I find that a brown rice works better as an unvarnished plain dish than polished, white rice. More tooth & a nutty flavor of its own.
― Aimless, Wednesday, 5 March 2014 04:08 (ten years ago) link
lol you bring in fish you are disqualified, might as well have a rib of beef and a crate of champagne with it
― Thanks in anticipation of your opinions (nakhchivan), Wednesday, 5 March 2014 04:13 (ten years ago) link
i do this sometimes
― k3vin k., Wednesday, 5 March 2014 04:19 (ten years ago) link
why is "brown" its own option? brown rice does rule though
― k3vin k., Wednesday, 5 March 2014 04:20 (ten years ago) link
man, aero really doing some important work in this thread
― k3vin k., Wednesday, 5 March 2014 04:32 (ten years ago) link