On Sun, 23 May 2010 22:59:33 +0000, Pinstripe Sniper wrote:

> Yeah yeah I know many of you already knew this but I *just* learned
> this trick yesterday and tried it today - yep - fluffier and IMHO
> yummier rice.
>
> How did I "learned" this? I made some pickled eggs yesterday and saw it
> on the vinegar jug. (also reminded me I want another vinegar "mother"
> culture in the house) I added some red chili flakes and freshly ground
> black pepper to the vinegar.
>
> PsS

never heard of it before, what are the quantities? Water, vinegar, rice?

--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Mon, 24 May 2010 14:37:17 +0000 (UTC), piedmont >
wrote:

> On Sun, 23 May 2010 22:59:33 +0000, Pinstripe Sniper wrote:
>
> > Yeah yeah I know many of you already knew this but I *just* learned
> > this trick yesterday and tried it today - yep - fluffier and IMHO
> > yummier rice.
> >
> > How did I "learned" this? I made some pickled eggs yesterday and saw it
> > on the vinegar jug. (also reminded me I want another vinegar "mother"
> > culture in the house) I added some red chili flakes and freshly ground
> > black pepper to the vinegar.
> >
> > PsS
>
> never heard of it before, what are the quantities? Water, vinegar, rice?

I would guess just a bit of vinegar, like a teaspoon to a portion for
4.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 24 May 2010 14:37:17 +0000 (UTC), piedmont wrote:

> On Sun, 23 May 2010 22:59:33 +0000, Pinstripe Sniper wrote:
>
>> Yeah yeah I know many of you already knew this but I *just* learned
>> this trick yesterday and tried it today - yep - fluffier and IMHO
>> yummier rice.
>>
>> How did I "learned" this? I made some pickled eggs yesterday and saw it
>> on the vinegar jug. (also reminded me I want another vinegar "mother"
>> culture in the house) I added some red chili flakes and freshly ground
>> black pepper to the vinegar.
>>
>> PsS
>
> never heard of it before, what are the quantities? Water, vinegar, rice?

i was wondering that myself.

your pal,
blake

On 2010-05-25 12:34:22 -0700, blake murphy said:

> On Mon, 24 May 2010 14:37:17 +0000 (UTC), piedmont wrote:
>
>> On Sun, 23 May 2010 22:59:33 +0000, Pinstripe Sniper wrote:
>>
>>> Yeah yeah I know many of you already knew this but I *just* learned
>>> this trick yesterday and tried it today - yep - fluffier and IMHO
>>> yummier rice.
>>>
>>> How did I "learned" this? I made some pickled eggs yesterday and saw it
>>> on the vinegar jug. (also reminded me I want another vinegar "mother"
>>> culture in the house) I added some red chili flakes and freshly ground
>>> black pepper to the vinegar.
>>>
>>> PsS
>>
>> never heard of it before, what are the quantities? Water, vinegar, rice?
>
> i was wondering that myself.

Seems I saw this just the other day, though I'm not sure where. Just
add a skosh. Maybe a half-skosh.
--
If God didn't want us to eat animals, why did he make them out of meat?

On Wed, 26 May 2010 09:37:27 -0700, gtr wrote:

> On 2010-05-25 12:34:22 -0700, blake murphy said:
>
>> On Mon, 24 May 2010 14:37:17 +0000 (UTC), piedmont wrote:
>>
>>> On Sun, 23 May 2010 22:59:33 +0000, Pinstripe Sniper wrote:
>>>
>>>> Yeah yeah I know many of you already knew this but I *just* learned
>>>> this trick yesterday and tried it today - yep - fluffier and IMHO
>>>> yummier rice.
>>>>
>>>> How did I "learned" this? I made some pickled eggs yesterday and saw it
>>>> on the vinegar jug. (also reminded me I want another vinegar "mother"
>>>> culture in the house) I added some red chili flakes and freshly ground
>>>> black pepper to the vinegar.
>>>>
>>>> PsS
>>>
>>> never heard of it before, what are the quantities? Water, vinegar, rice?
>>
>> i was wondering that myself.
>
> Seems I saw this just the other day, though I'm not sure where. Just
> add a skosh. Maybe a half-skosh.

a jot, hold the tittle?

your pal,
blake