i know that some folks swear by using stock instead of water to make rice.
i'm wondering if there are limits to what kind of liquid can be used.

what i have in mind is that i make this stove-top pot roast with cabbage,
and there is always a lot of the cooking liquid (which i use as a kind of a
sauce) left over. could i use this to make rice? the post roast is cooked
in a mixture of beer and pineapple juice, with a little soy, lemon juice,
a little brown sugar some other spices, and of course would have some of
the juices from the beef and cabbage in it as well. could i cook rice with
this (and probably some water added)?

(yes, i know that it would be a pretty cheap experiment, but i'm interested
in what some of you kitchen wizards, chemists, and physicists think.)

your pal,
blake

blake murphy > wrote:

> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of a
> sauce) left over. could i use this to make rice? the post roast is cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice with
> this (and probably some water added)?

> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> in what some of you kitchen wizards, chemists, and physicists think.)

It's still mostly water. Should work just fine. I won't vouch for
how good it will taste, but it should cook up just fine.

Bill Ranck
Blacksburg, Va.

In article >,
blake murphy > wrote:

> i know that some folks swear by using stock instead of water to make rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of a
> sauce) left over. could i use this to make rice? the post roast is cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice with
> this (and probably some water added)?
>
> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> in what some of you kitchen wizards, chemists, and physicists think.)
>
> your pal,
> blake

Whatever liquid you cook the rice with with flavors the rice. :-)
If you have veggie stock left over (i.e. cabbage), I'd personally freeze
that then use THAT liquid for the next meat stock.

I have actually done that.

Then use that complex flavored stock to make rice.

Personally, I generally custom make stock for the rice I plan to make.
I have a bunch of frozen shrimp shells at the moment to make a seafood
stock for the next batch.

And I have some lovely roasted beef and veggie stock frozen for the next
batch of french onion soup I plan to make...
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

blake murphy > wrote:

> i know that some folks swear by using stock instead of water
> to make rice. i'm wondering if there are limits to what kind
> of liquid can be used.

When cooking either rice or beans, I consider water the baseline
liquid to use, and will consider using stock or broth of some
sort, but only by making a direct comparison to a similar
baseline recipe using water. The thing to watch out for, in
my expreisnce, is texture problems. I speculate that particulates
in the broth can interfere with the ability of beans or grains
of rice to absorb liquid.

One approach I sometimes use for risotto is to start out using
water, then when about 3/4 of the liquid has been added, switch
to stock.

Steve

Steve wrote on Wed, 28 Jan 2009 19:30:11 +0000 (UTC):

>> i know that some folks swear by using stock instead of water
>> to make rice. i'm wondering if there are limits to what kind
>> of liquid can be used.

> When cooking either rice or beans, I consider water the
> baseline liquid to use, and will consider using stock or broth
> of some sort, but only by making a direct comparison to a
> similar baseline recipe using water. The thing to watch out
> for, in my expreisnce, is texture problems. I speculate that
> particulates in the broth can interfere with the ability of
> beans or grains of rice to absorb liquid.

> One approach I sometimes use for risotto is to start out using
> water, then when about 3/4 of the liquid has been added,
> switch to stock.

Any time I've made risotto, I have used broth or stock and I don't
consider water in which vegetables have cooked to be either but that's a
personal opjnion.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

blake murphy wrote:

> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> in what some of you kitchen wizards, chemists, and physicists think.)

We have a rice cooker and I rarely do just straight water. I've added
orange juice, stock or broth, light coconut milk -- just as long as the
liquid line is still at the same level. I also like adding nuts, dried
fruits, chopped veggies, curry and occasionally bits of meat. I haven't
added beer or wine yet -- might be worth a go, but in a very limited amount.

--Lin

blake murphy wrote:

> i know that some folks swear by using stock instead of water to make rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of
a
> sauce) left over. could i use this to make rice? the post roast is
cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice
with
> this (and probably some water added)?


Sure, beer goes with *everything*, blake...that'd work.

If I'm doing Asian - ey stuff I like to cook rice with coconut milk and a
packet of tamarind soup base (Knorr, among others, make this, look in yer
local Asian place. Just add water...I use this tamarind soup base a
lot)...it's a nice balance of sweet and sour, rich and tangy.


--
Best
Greg

In article >,
blake murphy > wrote:

> i know that some folks swear by using stock instead of water to make rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of a
> sauce) left over. could i use this to make rice? the post roast is cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice with
> this (and probably some water added)?
>
> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> in what some of you kitchen wizards, chemists, and physicists think.)
>
> your pal,
> blake

You probably could but, personally, I wouldn't. I believe I'd use the
juice as sauce as you are and would just have plain rice. I'm having a
hard time with the combination of beer and pineapple juice and cabbage
juice. . . .
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Wed, 28 Jan 2009 11:51:04 -0800, Lin >
wrote:

>blake murphy wrote:
>
>> (yes, i know that it would be a pretty cheap experiment, but i'm interested
>> in what some of you kitchen wizards, chemists, and physicists think.)
>
>We have a rice cooker and I rarely do just straight water. I've added
>orange juice, stock or broth, light coconut milk -- just as long as the
>liquid line is still at the same level. I also like adding nuts, dried
>fruits, chopped veggies, curry and occasionally bits of meat. I haven't
>added beer or wine yet -- might be worth a go, but in a very limited amount.
>
>--Lin

What rice cooker brand do you have? I am thinking about getting one,
not because I eat of lot of rice, but because I have heard it does
other grains well too. Well, at least some cookers do.

I have heard good things about the Zojirushi...but they can be
expensive.

Christine
--
http://nightstirrings.blogspot.com

Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
> > i know that some folks swear by using stock instead of water to make
rice.
> > i'm wondering if there are limits to what kind of liquid can be used.
> >
> > what i have in mind is that i make this stove-top pot roast with
cabbage,
> > and there is always a lot of the cooking liquid (which i use as a kind
of a
> > sauce) left over. could i use this to make rice? the post roast is
cooked
> > in a mixture of beer and pineapple juice, with a little soy, lemon
juice,
> > a little brown sugar some other spices, and of course would have some of
> > the juices from the beef and cabbage in it as well. could i cook rice
with
> > this (and probably some water added)?
> >
> > (yes, i know that it would be a pretty cheap experiment, but i'm
interested
> > in what some of you kitchen wizards, chemists, and physicists think.)
> >
> > your pal,
> > blake
>
> You probably could but, personally, I wouldn't. I believe I'd use the
> juice as sauce as you are and would just have plain rice. I'm having a
> hard time with the combination of beer and pineapple juice and cabbage
> juice. . . .


Naw, just think of it at as German - Hawaiian "fusion cuisine", Barb...


--
Best
Greg

On Wed, 28 Jan 2009 17:09:16 -0600, "Gregory Morrow"
> wrote:


>I had a rice cooker for years but then I lent it to a friend. and I don't
>miss it at all, a pot on top of the stove works just fine. A rice cooker is
>nice to have, but it falls into the "unnecessary" category for me...YMMV,
>natcherly.

Yes, that has been my attitude for all these years, but lately I have
been trying to eat more whole grains, as well as more brown rice. And
I have heard through various food blogs and such, that the rice
cookers do a much better job than cooking it on top of the stove. Not
sure why, but it is a selling point for me.

Plus I hear it cooks steel cut oats very well... And when I eat
oatmeal, which is pretty often, I go with steel cut oats.

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney wrote:

> On Wed, 28 Jan 2009 11:51:04 -0800, Lin >
> wrote:
>
> >blake murphy wrote:
> >
> >> (yes, i know that it would be a pretty cheap experiment, but i'm
interested
> >> in what some of you kitchen wizards, chemists, and physicists think.)
> >
> >We have a rice cooker and I rarely do just straight water. I've added
> >orange juice, stock or broth, light coconut milk -- just as long as the
> >liquid line is still at the same level. I also like adding nuts, dried
> >fruits, chopped veggies, curry and occasionally bits of meat. I haven't
> >added beer or wine yet -- might be worth a go, but in a very limited
amount.
> >
> >--Lin
>
> What rice cooker brand do you have? I am thinking about getting one,
> not because I eat of lot of rice, but because I have heard it does
> other grains well too. Well, at least some cookers do.
>
> I have heard good things about the Zojirushi...but they can be
> expensive.


I had a rice cooker for years but then I lent it to a friend. and I don't
miss it at all, a pot on top of the stove works just fine. A rice cooker is
nice to have, but it falls into the "unnecessary" category for me...YMMV,
natcherly.

White rice (which I don't make very often, it's nutritionally very poor)
takes but a short whiles to cook, for brown rice a thicker cooking vessel (I
have a Le Creuset pot w/lid) is nice to have.

Many here have discussed doing rice in the microwave, except for small
amounts of white rice I don't care to fiddle with that, the stove works just
fine.


--
Best
Greg

In article > ,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
> > You probably could but, personally, I wouldn't. I believe I'd use the
> > juice as sauce as you are and would just have plain rice. I'm having a
> > hard time with the combination of beer and pineapple juice and cabbage
> > juice. . . .

> Naw, just think of it at as German - Hawaiian "fusion cuisine", Barb...

Ah, there's my problem!! I hear 'fusion' and I think of nuclear
incidents. No, wait!! That's 'fission."
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Melba's Jammin' wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin' wrote:
> > > You probably could but, personally, I wouldn't. I believe I'd use the
> > > juice as sauce as you are and would just have plain rice. I'm having
a
> > > hard time with the combination of beer and pineapple juice and cabbage
> > > juice. . . .
>
> > Naw, just think of it at as German - Hawaiian "fusion cuisine", Barb...
>
> Ah, there's my problem!! I hear 'fusion' and I think of nuclear
> incidents. No, wait!! That's 'fission."


Well, if all else fails blake could market it as a "health" - type
drink...I've seen worse concoctions on the shelves, he'd prolly make a
million bux.

It could also be a marinade for baked spam...!!!


--
Best
Greg

On Wed, 28 Jan 2009 17:35:47 -0600, "Gregory Morrow"
> wrote:


>Mine was a basic Sanyo, it worked great. Did not have a non - stick
>interior, but it cleaned up in a snap. If you have a local Asian ot South
>Asian (Indian...) market it's the place to go as they'll have a large
>selection. I've read some rather negative reviews of those "all - in - one"
>rice cookers/steamers that are marketed by Black & Decker, Oster,
>etc...Amazon and other review sites might be helpful to check out.

Yeah, I have two places here in town that I can check. I will
probably go with Amazon though, as I like their prices better.

I think the Asian products do better, as they have been in the rice
cooker business a lot longer, and they serve a huge rice eating
population.

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney wrote:

> On Wed, 28 Jan 2009 17:09:16 -0600, "Gregory Morrow"
> > wrote:
>
>
> >I had a rice cooker for years but then I lent it to a friend. and I
don't
> >miss it at all, a pot on top of the stove works just fine. A rice cooker
is
> >nice to have, but it falls into the "unnecessary" category for me...YMMV,
> >natcherly.
>
> Yes, that has been my attitude for all these years, but lately I have
> been trying to eat more whole grains, as well as more brown rice. And
> I have heard through various food blogs and such, that the rice
> cookers do a much better job than cooking it on top of the stove. Not
> sure why, but it is a selling point for me.
>
> Plus I hear it cooks steel cut oats very well... And when I eat
> oatmeal, which is pretty often, I go with steel cut oats.


Then you should go for it. There is also the "set it and forget" thang with
a rice cooker, a convenience for many...and rice cookers have a warming
feature, too, so stuff will stay warm after it's cooked.

Honestly, I wound up using mine often as an additional warming dish for the
holidays/cookouts, for things like keeping mashed taters and soups, etc.
warm for a crowd.

Mine was a basic Sanyo, it worked great. Did not have a non - stick
interior, but it cleaned up in a snap. If you have a local Asian ot South
Asian (Indian...) market it's the place to go as they'll have a large
selection. I've read some rather negative reviews of those "all - in - one"
rice cookers/steamers that are marketed by Black & Decker, Oster,
etc...Amazon and other review sites might be helpful to check out.


--
Best
Greg

Hope nobody is still draining 'excess' water from their 'cooked'r rice.....

--
http://www.gillsmith999.plus.com/

Christine Dabney wrote:

> What rice cooker brand do you have? I am thinking about getting one,
> not because I eat of lot of rice, but because I have heard it does
> other grains well too. Well, at least some cookers do.
>
> I have heard good things about the Zojirushi...but they can be
> expensive.

That's the one we have! It's several years old now, but still marches
on. We are considering the Zojirushi bread maker if we ever decide to
get one. The one that does horizontal/rectangular loaves. We have some
other brand in a cupboard and he isn't crazy about the quality of loaf
or the odd shape. It was a gift, so what do you do? Maybe freecycle.org it.

--Lin

"blake murphy" > wrote in message
...
>i know that some folks swear by using stock instead of water to make rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of
> a
> sauce) left over. could i use this to make rice? the post roast is
> cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice
> with
> this (and probably some water added)?
>
> (yes, i know that it would be a pretty cheap experiment, but i'm
> interested
> in what some of you kitchen wizards, chemists, and physicists think.)
>
> your pal,
> blake

Certainly any flavored water will work. However at some point one needs to
compensate for the solids in the liquid and quite often the solids interfere
with the absorption of the water necessary to cook rice properly.

As example if using tomato juice the 2 to 1 (long grain) ratio will leave a
gooey undercooked mess. I have found this to be especially true with a rice
cooker.

Dimitri

Christine Dabney wrote:
>
> On Wed, 28 Jan 2009 11:51:04 -0800, Lin >
> wrote:
>
> >blake murphy wrote:
> >
> >> (yes, i know that it would be a pretty cheap experiment, but i'm interested
> >> in what some of you kitchen wizards, chemists, and physicists think.)
> >
> >We have a rice cooker and I rarely do just straight water. I've added
> >orange juice, stock or broth, light coconut milk -- just as long as the
> >liquid line is still at the same level. I also like adding nuts, dried
> >fruits, chopped veggies, curry and occasionally bits of meat. I haven't
> >added beer or wine yet -- might be worth a go, but in a very limited amount.
> >
> >--Lin
>
> What rice cooker brand do you have? I am thinking about getting one,
> not because I eat of lot of rice, but because I have heard it does
> other grains well too. Well, at least some cookers do.
>
> I have heard good things about the Zojirushi...but they can be
> expensive.
>
> Christine


Depends on what is wanted. We have a 'Signature' brand, bought at Ta
Lin. It's very basic, ie not fuzzy logic or multiple temp. Works fine
for us. For pilafs etc, the rice is sauteed in a frying pan first, other
bits added and the whole lot transferred to the cooker. Liquid is added
at that point.

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >,
> blake murphy > wrote:
>
>> i know that some folks swear by using stock instead of water to make
>> rice.
>> i'm wondering if there are limits to what kind of liquid can be used.
>>
>> what i have in mind is that i make this stove-top pot roast with cabbage,
>> and there is always a lot of the cooking liquid (which i use as a kind of
>> a
>> sauce) left over. could i use this to make rice? the post roast is
>> cooked
>> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
>> a little brown sugar some other spices, and of course would have some of
>> the juices from the beef and cabbage in it as well. could i cook rice
>> with
>> this (and probably some water added)?
>>
>> (yes, i know that it would be a pretty cheap experiment, but i'm
>> interested
>> in what some of you kitchen wizards, chemists, and physicists think.)
>>
>> your pal,
>> blake
>
> You probably could but, personally, I wouldn't. I believe I'd use the
> juice as sauce as you are and would just have plain rice. I'm having a
> hard time with the combination of beer and pineapple juice and cabbage
> juice. . . .


On the contrary I think is an nice coupling. Rice will take the taste of
pineapple and beer, and lemon. It would be perfct for a rice salad with
shrimps IMO.
Risotto allo champagne or risotto alle fragole are unusual but very good.
Have you ever do it?
cheers
Pandora

On Wed, 28 Jan 2009 16:54:58 -0800, Dimitri wrote:

> "blake murphy" > wrote in message
> ...
>>i know that some folks swear by using stock instead of water to make rice.
>> i'm wondering if there are limits to what kind of liquid can be used.
>>
>> what i have in mind is that i make this stove-top pot roast with cabbage,
>> and there is always a lot of the cooking liquid (which i use as a kind of
>> a
>> sauce) left over. could i use this to make rice? the post roast is
>> cooked
>> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
>> a little brown sugar some other spices, and of course would have some of
>> the juices from the beef and cabbage in it as well. could i cook rice
>> with
>> this (and probably some water added)?
>>
>> (yes, i know that it would be a pretty cheap experiment, but i'm
>> interested
>> in what some of you kitchen wizards, chemists, and physicists think.)
>>
>> your pal,
>> blake
>
> Certainly any flavored water will work. However at some point one needs to
> compensate for the solids in the liquid and quite often the solids interfere
> with the absorption of the water necessary to cook rice properly.
>
> As example if using tomato juice the 2 to 1 (long grain) ratio will leave a
> gooey undercooked mess. I have found this to be especially true with a rice
> cooker.
>
> Dimitri

i had figured to use a little more total liquid than i do water.

most often when i make rice it's for fried rice, and i use 1:1 water to
rice.

your pal,
blake

On Wed, 28 Jan 2009 19:30:11 +0000 (UTC), Steve Pope wrote:

> blake murphy > wrote:
>
>> i know that some folks swear by using stock instead of water
>> to make rice. i'm wondering if there are limits to what kind
>> of liquid can be used.
>
> When cooking either rice or beans, I consider water the baseline
> liquid to use, and will consider using stock or broth of some
> sort, but only by making a direct comparison to a similar
> baseline recipe using water. The thing to watch out for, in
> my expreisnce, is texture problems. I speculate that particulates
> in the broth can interfere with the ability of beans or grains
> of rice to absorb liquid.
>
> One approach I sometimes use for risotto is to start out using
> water, then when about 3/4 of the liquid has been added, switch
> to stock.
>
> Steve

after repeated re-heatings, it turns out i have less (and thicker) liquid
than i thought.

but thank you, steve, james, bill, om, lin, barb, and dimitri for your
thoughts.

your pal,
blake

On Wed, 28 Jan 2009 16:38:59 -0600, Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
>> i know that some folks swear by using stock instead of water to make rice.
>> i'm wondering if there are limits to what kind of liquid can be used.
>>
>> what i have in mind is that i make this stove-top pot roast with cabbage,
>> and there is always a lot of the cooking liquid (which i use as a kind of a
>> sauce) left over. could i use this to make rice? the post roast is cooked
>> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
>> a little brown sugar some other spices, and of course would have some of
>> the juices from the beef and cabbage in it as well. could i cook rice with
>> this (and probably some water added)?
>>
>> (yes, i know that it would be a pretty cheap experiment, but i'm interested
>> in what some of you kitchen wizards, chemists, and physicists think.)
>>
>> your pal,
>> blake
>
> You probably could but, personally, I wouldn't. I believe I'd use the
> juice as sauce as you are and would just have plain rice. I'm having a
> hard time with the combination of beer and pineapple juice and cabbage
> juice. . . .

well, this would be to use up leftover sauce after the meat is gone.

as for the combination, it turns out pretty well with the meat. i thought
the recipe was in 'the chaotic kitchen' r.f.c. book, but it is not. maybe
i should shoot it to cathy for the signature page. i've posted it a couple
times.

i'm pretty proud of it because it's my invention (as much as any braising
recipe could be, anyway).

your pal,
blake

On Wed, 28 Jan 2009 18:32:45 GMT, blake murphy
> wrote:

>i know that some folks swear by using stock instead of water to make rice.
>i'm wondering if there are limits to what kind of liquid can be used.
>
>what i have in mind is that i make this stove-top pot roast with cabbage,
>and there is always a lot of the cooking liquid (which i use as a kind of a
>sauce) left over. could i use this to make rice? the post roast is cooked
>in a mixture of beer and pineapple juice, with a little soy, lemon juice,
>a little brown sugar some other spices, and of course would have some of
>the juices from the beef and cabbage in it as well. could i cook rice with
>this (and probably some water added)?
>
>(yes, i know that it would be a pretty cheap experiment, but i'm interested
>in what some of you kitchen wizards, chemists, and physicists think.)

THe short answer is "think couscous". Both couscous and rice, as well
as barley, will absorb the flavors in the cooking liquid.

Alex

On Wed, 28 Jan 2009 11:51:04 -0800, Lin >
wrote:


>We have a rice cooker and I rarely do just straight water. I've added
>orange juice, stock or broth, light coconut milk -- just as long as the
>liquid line is still at the same level. I also like adding nuts, dried
>fruits, chopped veggies, curry and occasionally bits of meat. I haven't
>added beer or wine yet -- might be worth a go, but in a very limited amount.
>
>--Lin

Right on, Lin. Pilavs all over the world are augumented with nuts,
fruit and vegetables. Off the top of my head: Chicken livers, carrot,
pine nuts, Zante currants, parsley, cashews, and so on. Paella
Valenciana really illustrates the principle the OP wants to test.

Alex

On Wed 28 Jan 2009 11:32:45a, blake murphy told us...

> i know that some folks swear by using stock instead of water to make
rice.
> i'm wondering if there are limits to what kind of liquid can be used.
>
> what i have in mind is that i make this stove-top pot roast with cabbage,
> and there is always a lot of the cooking liquid (which i use as a kind of
a
> sauce) left over. could i use this to make rice? the post roast is
cooked
> in a mixture of beer and pineapple juice, with a little soy, lemon juice,
> a little brown sugar some other spices, and of course would have some of
> the juices from the beef and cabbage in it as well. could i cook rice
with
> this (and probably some water added)?
>
> (yes, i know that it would be a pretty cheap experiment, but i'm
interested
> in what some of you kitchen wizards, chemists, and physicists think.)
>
> your pal,
> blake
>

Whatever suits your fancy or your menu, Blake. Rice can be cooked with any
stock or juice, or combinations of flavored liquids and/or additives. I
see no reason why the liquid from your roast wouldn't be good. Depending
on how thick it is, you might need to add additional liquid of some type.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 01(I)/29(XXIX)/09(MMIX)
************************************************** **********************
************************************************** **********************
Have you ever shown a novice the 'any' key? ... Was it the power switch?
************************************************** **********************

On Thu, 29 Jan 2009 12:01:35 -0600, Chemiker wrote:

> On Wed, 28 Jan 2009 18:32:45 GMT, blake murphy
> > wrote:
>
>>i know that some folks swear by using stock instead of water to make rice.
>>i'm wondering if there are limits to what kind of liquid can be used.
>>
>>what i have in mind is that i make this stove-top pot roast with cabbage,
>>and there is always a lot of the cooking liquid (which i use as a kind of a
>>sauce) left over. could i use this to make rice? the post roast is cooked
>>in a mixture of beer and pineapple juice, with a little soy, lemon juice,
>>a little brown sugar some other spices, and of course would have some of
>>the juices from the beef and cabbage in it as well. could i cook rice with
>>this (and probably some water added)?
>>
>>(yes, i know that it would be a pretty cheap experiment, but i'm interested
>>in what some of you kitchen wizards, chemists, and physicists think.)
>
> THe short answer is "think couscous". Both couscous and rice, as well
> as barley, will absorb the flavors in the cooking liquid.
>
> Alex

that's what i ws thinking, but was wondering whether there would be some
drawback due to the nature of the liquid involved.

your pal,
blake

Chemiker said...

> THe short answer is "think couscous". Both couscous and rice, as well
> as barley, will absorb the flavors in the cooking liquid.


Orzo would be a better pasta substitute than couscous since it's shaped like
rice and will cook up fluffier than couscous.

Andy

On Jan 30, 3:35�pm, Andy > wrote:
> Chemiker said...
>
> > THe short answer is "think couscous". Both couscous and rice, as well
> > as barley, will absorb the flavors in the cooking liquid.
>
> Orzo would be a better pasta substitute than couscous since it's shaped like
> rice and will cook up fluffier than couscous.

Couscous sucks, like munching towelhead desert sand.

Puerto Rican Rice-A-Roni

Blend one cup each of orzo and rice with one beaten egg, once the egg
is absorbed (ten minutes) toast the rice-orzo mixure in a little oil/
butter in a heavy pan over medium heat while stiring so it doesn't
burn, about ten minutes until it smells nutty and turns light amber.
Then add a cup of finely diced onion and celery, and a couple cloved
minced garlic, and sweat till translucent.... then add three cups of
*preheated* stock of your choice (veggie, pork, chicken) add diced
meat (pork/chicken), canned black beans (rinsed) if you like, spices
(two packets of Goya Sazon w/achiote is great), herbs (parsley is
fine), and black pepper, toss in a bay leaf for good measure... bring
to a boil, stir, cover, turn heat to lowest setting, and let cook 12
minutes, then leave covered for 12 more minutes (no peeking), fluff
with a fork and serve... you'll think you died and went to lunch at
that ranch outside Las Vegas. This is enough for a threesome... next
time you'll want to double, even triple.

Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):

>> THe short answer is "think couscous". Both couscous and rice,
>> as well as barley, will absorb the flavors in the cooking
>> liquid.

> Orzo would be a better pasta substitute than couscous since
> it's shaped like rice and will cook up fluffier than couscous.

I like couscous a lot since it is so easy to cook and I like the
texture. Tho' I enjoy most types of pasta, orzo is not one of them but
that's a personal opinion of course.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>
>>> THe short answer is "think couscous". Both couscous and rice,
>>> as well as barley, will absorb the flavors in the cooking
>>> liquid.
>
>> Orzo would be a better pasta substitute than couscous since
>> it's shaped like rice and will cook up fluffier than couscous.
>
> I like couscous a lot since it is so easy to cook and I like the
> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
> that's a personal opinion of course.


James,

No other pasta gets stuck between my teeth better than couscous!!!

Best,

Andy

James Silverton said...

> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>
>>> THe short answer is "think couscous". Both couscous and rice,
>>> as well as barley, will absorb the flavors in the cooking
>>> liquid.
>
>> Orzo would be a better pasta substitute than couscous since
>> it's shaped like rice and will cook up fluffier than couscous.
>
> I like couscous a lot since it is so easy to cook and I like the
> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
> that's a personal opinion of course.


James,

No other pasta gets stuck between my teeth better than couscous!!!

Best,

Andy

James Silverton said...

> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>
>>> THe short answer is "think couscous". Both couscous and rice,
>>> as well as barley, will absorb the flavors in the cooking
>>> liquid.
>
>> Orzo would be a better pasta substitute than couscous since
>> it's shaped like rice and will cook up fluffier than couscous.
>
> I like couscous a lot since it is so easy to cook and I like the
> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
> that's a personal opinion of course.


James,

No other pasta gets stuck between my teeth better than couscous!!!

Best,

Andy

James Silverton said...

> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>
>>> THe short answer is "think couscous". Both couscous and rice,
>>> as well as barley, will absorb the flavors in the cooking
>>> liquid.
>
>> Orzo would be a better pasta substitute than couscous since
>> it's shaped like rice and will cook up fluffier than couscous.
>
> I like couscous a lot since it is so easy to cook and I like the
> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
> that's a personal opinion of course.


James,

No other pasta gets stuck between my teeth better than couscous!!!

Best,

Andy

Andy wrote on Fri, 30 Jan 2009 22:16:00 +0000 (UTC):

>> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>>
>>>> THe short answer is "think couscous". Both couscous and
>>>> rice, as well as barley, will absorb the flavors in the
>>>> cooking liquid.
>>
>>> Orzo would be a better pasta substitute than couscous since
>>> it's shaped like rice and will cook up fluffier than
>>> couscous.
>>
>> I like couscous a lot since it is so easy to cook and I like
>> the texture. Tho' I enjoy most types of pasta, orzo is not
>> one of them but that's a personal opinion of course.

> James,

> No other pasta gets stuck between my teeth better than
> couscous!!!

Sorry about your dental configuration :-) Things get between my teeth
but not pasta.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy said...

> James Silverton said...
>
>> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>>
>>>> THe short answer is "think couscous". Both couscous and rice,
>>>> as well as barley, will absorb the flavors in the cooking
>>>> liquid.
>>
>>> Orzo would be a better pasta substitute than couscous since
>>> it's shaped like rice and will cook up fluffier than couscous.
>>
>> I like couscous a lot since it is so easy to cook and I like the
>> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
>> that's a personal opinion of course.
>
>
> James,
>
> No other pasta gets stuck between my teeth better than couscous!!!
>
> Best,
>
> Andy


Crap.... Moz Usenet sure BURPED today.

OOPS!

Andy

"Andy" > ha scritto nel messaggio
...
> Chemiker said...
>
>> THe short answer is "think couscous". Both couscous and rice, as well
>> as barley, will absorb the flavors in the cooking liquid.
>
>
> Orzo would be a better pasta substitute than couscous since it's shaped
> like
> rice and will cook up fluffier than couscous.
>
> Andy

When you cook orzo like a risotto, we call it "Orzotto". I have tryed
Orzotto con spinaci and is fantastic!
cheers
Pandora

"James Silverton" > ha scritto nel messaggio
...
> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>
>>> THe short answer is "think couscous". Both couscous and rice,
>>> as well as barley, will absorb the flavors in the cooking
>>> liquid.
>
>> Orzo would be a better pasta substitute than couscous since
>> it's shaped like rice and will cook up fluffier than couscous.
>
> I like couscous a lot since it is so easy to cook and I like the texture.
> Tho' I enjoy most types of pasta, orzo is not one of them but that's a
> personal opinion of course.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I like cuscus very much but only the type with big grains. I love also
spelt. Tuscany soups with bacon and spelt are very good!

--
Cheers
Pandora

"Andy" > ha scritto nel messaggio
...
> James Silverton said...
>
>> Andy wrote on Fri, 30 Jan 2009 20:35:48 +0000 (UTC):
>>
>>>> THe short answer is "think couscous". Both couscous and rice,
>>>> as well as barley, will absorb the flavors in the cooking
>>>> liquid.
>>
>>> Orzo would be a better pasta substitute than couscous since
>>> it's shaped like rice and will cook up fluffier than couscous.
>>
>> I like couscous a lot since it is so easy to cook and I like the
>> texture. Tho' I enjoy most types of pasta, orzo is not one of them but
>> that's a personal opinion of course.
>
>
> James,
>
> No other pasta gets stuck between my teeth better than couscous!!!
>
> Best,
>
> Andy
>

Andy wht's happened. We have understand that *No other pasta gets stuck
between my teeth better than couscous!!!*

--
Cheers
Pandora
>