On Feb 26, 11:49*pm, phaeton > wrote:
> Lynn from Fargo Ografmorffig wrote:
>
>
>
> > On Feb 26, 10:31 pm, Wayne Boatwright
> > > wrote:
> >> On Thu 26 Feb 2009 09:18:01p, sf told us...
>
> >>> On Thu, 26 Feb 2009 20:38:54 -0600, phaeton >
> >>> wrote:
> >>>> I'm
> >>>> just curious because I eat rice probably 2-4 days a week on average. *No
> >>>> particular reason, other than I really like it.
> >>> My brother is one of those white boys who for some crazy reason
> >>> absolutely loves rice - and it wasn't a family staple. *Rice isn't
> >>> very high in my book of "must" eats either. *Out of a hundred, maybe
> >>> it's a 5.
> >>> In any case, I married a rice eater... the kind that waxes nostalgic
> >>> saying "Remember when we used to have rice?" after not eating it for
> >>> less than a week. *<sigh>
> >> Most of my life I would barely eat ordinary plain rice except at Chinese
> >> restaurants. *I did like rice pilaf if it was loaded with other things. *
> >> However, in the past few years I find myself literally craving plain white
> >> rice served with brown gravy. *It's also one thing David really likes, so
> >> we have it at least once every one to two weeks.
>
> >> I have always like a well made rice pudding, however.
>
> >> --
> >> Wayne Boatwright
>
> >> "One man's meat is another man's poison"
> >> * * * * * * *- Oswald Dykes, English writer, 1709.
> > ===================================
> > Where do you "get" the brown gravy? *And please don't tell me what
> > Oscar says to Felix in The Odd Couple . . . "It comes with the meat."
> > Lynn in Fargo
> > Always in search of good gravy . . . without *cooking the roast (pork/
> > beef/chicken/turkey etc.
>
> Does the brown gravy that comes in jars count? *I see that a lot. *I had
> a roommate that would cook up a bunch of noodles and mushrooms and pour
> this stuff on it. *I tried it once, and it didn't change my life, but it
> wasn't awful either. *I've also seen packets of "just add water".
>
> As for me... I'm certainly one of those crazy white boys that loves
> rice. *We had it sometimes as a kid, like with kidney beans or jambalaya
> or such, but not every day. *Somewhere around 7 years ago I started
> really getting into the whole "beans and rice" thing, which I still
> love. *But in cases where I already have a 'main' course, I will make
> couscous 1/10 of the time, and rice 9/10 of the time. *Short grain, long
> grain, jasmine, brown... i love it all. *But especially jasmine rice.
> * Even in the case of sushi, i'm not so much into the types of rolls
> that just have the nori wrap and no outer ring-o-rice. *Pickled rice is
> pretty much the reason I eat sushi.
>
> All the Hmong and Vietnamese guys I work with freak out in the lunch
> room when they see a crazy white boy eating rice as often as they do.
> It's funny stuff..
>
> -J
====================================
I counted over thirty different KINDS (not brands) of rice at my Asian
store. The owner is Cambodian and he markets to Indians, Africans,
Japanese, Chinese, Korean, Thailand, Indonesia, Middle East & more.
They had red rice, sweet rice, yellow rice, black rice, sticky rice,
basmati rice (white and brown), sushi rice, arborio . . . .

Do you do Red Beans and Rice? I love that - New Orleans Style with a
cracked hambone and some good garlicky sausage. I also like Moros y
Cristanos (black beans & white rice). I'm not sure where that
particular name comes from but the best stuff I had was at a Cuban
restaurant in Little Havana - Miami.
Lynn in Fargo
Still using Uncle Ben's converted when I care if the grains are really
separate.