On Tue, 12 Dec 2006 22:37:09 -0600, zxcvbob >
wrote:

>Sheldon wrote:

>> Whut I said.
>>
>>> I think one could probably cook it in a 20 quart pot if he did it in 2
>>> batches.
>>
>> The OP probably has one ordinary residential stove... didja ferget the
>> 80 qts of gumbo... adn by the time the second batch is cooked the first
>> batch has congealed into adobe.
>>
>>> 20 quart pots are usually very thin stainless steel, or kind of
>>> thin aluminum, so it'll have to be cooked with excess water to keep it from
>>> burning.
>>
>> Oh bullshit... you really think commercial cookware is made of Reynolds
>> wrap.
>>
>
>
>The OP isn't worried about the gumbo, so I assume he has access to a small
>commercial kitchen -- like in the basement of a big church. I actually
>have cooked in a kitchen like that a few times. The big pots are about 20
>quarts or a little bigger and too thin to do much cooking in; they look
>like they are designed to heat lots of water.
>
>What *do* you suggest, smartass? A 200 quart steam kettle? That's
>probably not available.
>
>Bob

This is the first time I've noticed this thread (must have deleted all
previous posts), but I'll chime in anyway.

If I was cooking a huge batch of rice, I'd use the Galloping Gourmet's
method: Boil the rice in a copious amount of water until the kernels
"pop", drain thoroughly and let steam (with a lid on the pot) on the
lowest heat until dry.... which is about 10 minutes if you're dealing
with home sized amounts.

For a middle/near-eastern slant on the method, try this recipe....
http://www.greenchronicle.com/basics..._boil_rice.htm


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