"sf" > wrote in message
...
> On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> > wrote:
>
>> rice flour is just wonderful for soups and sauces.
>
> JL has been advocating rice flour. Does it really thicken as well as
> wheat flour does? I really should get some to keep on hand for when
> my DIL joins us for dinner.

I use sweet rice/glutinous rice flour for thickening. Works really well and
doesn't get gritty like rice flour can.

Julie Bove wrote:
> "sf" > wrote in message
> ...
>
>>On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> wrote:
>>
>>
>>>rice flour is just wonderful for soups and sauces.
>>
>>JL has been advocating rice flour. Does it really thicken as well as
>>wheat flour does? I really should get some to keep on hand for when
>>my DIL joins us for dinner.
>
>
> I use sweet rice/glutinous rice flour for thickening. Works really well and
> doesn't get gritty like rice flour can.
>
>

I have never noticed any grittiness with the rice flour i use.
Fortunately i took a look at the box before i sent this off, and i
didn't notice before that it is "sweet rice' flour.
http://www.kodafarms.com/products.html

Not only does it seem to me to work better for a roux and sauce than
wheat flour but i think it adds a very nice flavour, superior to that of
wheat flour.
--
JL

On Wed, 27 Apr 2011 21:50:18 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> > > wrote:
> >
> >> rice flour is just wonderful for soups and sauces.
> >
> > JL has been advocating rice flour. Does it really thicken as well as
> > wheat flour does? I really should get some to keep on hand for when
> > my DIL joins us for dinner.
>
> I use sweet rice/glutinous rice flour for thickening. Works really well and
> doesn't get gritty like rice flour can.
>

Thanks, Julie! I have a box of Mochiko on hand, so I don't have to go
out and buy something special after all. Now, to remember to use it!

--
I love cooking with wine.
Sometimes I even put it in the food.

"M. JL Esq." > wrote in message
...
> Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>
>>>On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> wrote:
>>>
>>>
>>>>rice flour is just wonderful for soups and sauces.
>>>
>>>JL has been advocating rice flour. Does it really thicken as well as
>>>wheat flour does? I really should get some to keep on hand for when
>>>my DIL joins us for dinner.
>>
>>
>> I use sweet rice/glutinous rice flour for thickening. Works really well
>> and doesn't get gritty like rice flour can.
>
> I have never noticed any grittiness with the rice flour i use.
> Fortunately i took a look at the box before i sent this off, and i didn't
> notice before that it is "sweet rice' flour.
> http://www.kodafarms.com/products.html
>
> Not only does it seem to me to work better for a roux and sauce than wheat
> flour but i think it adds a very nice flavour, superior to that of wheat
> flour.

I think so too.

On Wed, 27 Apr 2011 22:42:20 -0700, "M. JL Esq." >
wrote:

>
> I have never noticed any grittiness with the rice flour i use.
> Fortunately i took a look at the box before i sent this off, and i
> didn't notice before that it is "sweet rice' flour.
> http://www.kodafarms.com/products.html
>
> Not only does it seem to me to work better for a roux and sauce than
> wheat flour but i think it adds a very nice flavour, superior to that of
> wheat flour.
> --

Thanks for the confirmation, JL! I have a box of Mochiko already.

--
I love cooking with wine.
Sometimes I even put it in the food.

garbage goes in the trash, food that is destined to be thrown out if not
used promptly goes in the adventure... as you go through the frig you sort
into soup pot or trash... sometimes onto the table makes the adventure trash
going out as you sort... works great because frig gets cleaned out/wiped
out, trash goes out, if the dw is empty it gets loaded and when everything
is on the table you put into pot according to what needs to cook longest...
never the same, rarely bad and often exciting...

stir fry, fried rice, and omelettes can also use this concept, keeps waste
down, kinda exciting combining things you normally don't and always
different is great to me, make sure if you go with omlette that sauces and
cheese are scrutinized.

Lee
"sf" > wrote in message
...
> On Wed, 27 Apr 2011 04:13:55 -0500, "Storrmmee"
> > wrote:
>
>> oh my, we make soup so often and so many differifferent ways this is
>> called
>> "adventure" soup at our house, we also have "adventure" stir fry...
>
> Heh! I never do that. In college, I had a friend who made "garbage
> soup" on Fridays. I never ate it but I heard it was very good and
> that she had a lot of requests to be invited over for dinner when she
> made it.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

another adventure item is noodle bake, really cool if we have a couple of
different noodles in frig, same concept,
everything that needs long cooking like that onion that needs using, into a
sautee pan diced,
-noodles in baking dish. mixe vegetables that have been diced, layer onto
noodles, then diced meat, cheese here if you want, and sauce, of choice or
left over gravy, bake until heated through, Lee
"sf" > wrote in message
...
> On Wed, 27 Apr 2011 11:58:12 -0400, "jmcquown" >
> wrote:
>
>> I've never thought about making soup from leftovers.
>
> Me either. My mother's version of making soup was to open a can of
> Campbell's; which is probably why I don't particularly like soup as an
> adult.
>
>> Maybe I should make
>> vegetable-beef soup from chuck roast sometime. Just never occurred to
>> me.
>>
> My sister made that soup out of leftover pot roast and it was
> absolutely delicious. She used *all* the leftovers in it - meat,
> potatoes and vegetables.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

thickens just as good for thickness, texture is silkier, and smoother,
flavors blend better also.

I am sure i got the idea from him, he is one hundred percent right.

It is very expensive, and you can make your own easily enough, in my mini
blender i do a quarter cup at a time, never more than 1/3 because of its
size, if you had a bigger more powerful machine i am sure you could do more,
and i have done white and brown for different applications. The white is
great for bisques,sp, potato soup and similar where color matters, the brown
is extra good in any sauce/gravy where meat is present, nuttier flavor and
DH says the color is richer/fuller, not noticiabley different to someone who
isn't looking...

I really can't say enough about using it.

Lee
"sf" > wrote in message
...
> On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> > wrote:
>
>> rice flour is just wonderful for soups and sauces.
>
> JL has been advocating rice flour. Does it really thicken as well as
> wheat flour does? I really should get some to keep on hand for when
> my DIL joins us for dinner.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

and i really do think it blends flavors better without imparing them with
wheat flavor, Lee
"M. JL Esq." > wrote in message
...
> Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>
>>>On Wed, 27 Apr 2011 04:19:45 -0500, "Storrmmee"
> wrote:
>>>
>>>
>>>>rice flour is just wonderful for soups and sauces.
>>>
>>>JL has been advocating rice flour. Does it really thicken as well as
>>>wheat flour does? I really should get some to keep on hand for when
>>>my DIL joins us for dinner.
>>
>>
>> I use sweet rice/glutinous rice flour for thickening. Works really well
>> and doesn't get gritty like rice flour can.
>
> I have never noticed any grittiness with the rice flour i use.
> Fortunately i took a look at the box before i sent this off, and i didn't
> notice before that it is "sweet rice' flour.
> http://www.kodafarms.com/products.html
>
> Not only does it seem to me to work better for a roux and sauce than wheat
> flour but i think it adds a very nice flavour, superior to that of wheat
> flour.
> --
> JL

On Apr 28, 6:02*am, "Storrmmee" > wrote:

> garbage goes in the trash

The word "garbage" is used figuratively here. I call a pizza with too
many ingredients a "garbage pizza", and a bagel with everything
(onion, garlic, onion, poppy seed, salt, etc.) a "garbage bagel".

And then there's the ever-popular "garbage-can punch", even
if it's made in some other vessel.

Cindy Hamilton

i knew that is what she meant, i was laughing and saying that it in fact
does deal with garbage out of frig, sorry it wasn't clearer, Lee
"Cindy Hamilton" > wrote in message
...
On Apr 28, 6:02 am, "Storrmmee" > wrote:

> garbage goes in the trash

The word "garbage" is used figuratively here. I call a pizza with too
many ingredients a "garbage pizza", and a bagel with everything
(onion, garlic, onion, poppy seed, salt, etc.) a "garbage bagel".

And then there's the ever-popular "garbage-can punch", even
if it's made in some other vessel.

Cindy Hamilton

Sycophant wrote:

>> I swear, I sure am glad that pig hadn't shown up 15 minutes before
>> that lady did. What a nasty little surprise that would have been for
>> her!
>>
>> She said the pig was tame as hell and loved people. It would run up to
>> total strangers to get a head scratch. (So much for the attacking pig)
>>
>> I laughed like hell and told her I'd rope it and call her if it showed
>> up again. It didn't. They found it later that day and got it back into
>> it's pen and with many head scratches from its owner, the loving
>> little girl who raised it.
>>
>> I'm really glad it turned out that way, but that 400 pounds of meat
>> would have been nice too....haha
>>
>> And THAT'S the Giant Pink Pig Story!
>
> You did a good deed. <g>

What good deed was that?

Bob

On Thu, 28 Apr 2011 05:06:32 -0500, "Storrmmee"
> wrote:

> another adventure item is noodle bake, really cool if we have a couple of
> different noodles in frig, same concept,
> everything that needs long cooking like that onion that needs using, into a
> sautee pan diced,
> -noodles in baking dish. mixe vegetables that have been diced, layer onto
> noodles, then diced meat, cheese here if you want, and sauce, of choice or
> left over gravy, bake until heated through, Lee

That sounds better than soup.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 28 Apr 2011 17:07:58 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Wed, 27 Apr 2011 13:26:25 +0100, Janet > wrote:
> >
> > > Really? Here, it's a big selling point for better-class restaurants to
> > > advertise as much as possible has been made-on-the-premises-from
> > > scratch...right down to the stock, the bread, pasta, icecream, after
> > > dinner chocolates etc. The other big thing, is using the freshest most
> > > locally-sourced ingredients wherever possible (meat, veg, fish etc.) They
> > > will even list the names of the local producers.
> > >
> > Yeah, I noticed that - but not in the US; at least in the places I eat
> > - and it's just assumed in the more expensive restaurants. For
> > instance, I ate at a seafood restaurant recently that had wonderful
> > desserts (including the ice cream which came in a tiny scoop on top of
> > my pear tart) but there was nothing mentioned about them being house
> > made until I commented about how good my dessert was. The waiter
> > commented, "Yes, the pastry chef is very proud of his work". Period,
> > end of story, that was it.
>
> I'm surprised they don't mention it on the menus.
>
I don't know. Maybe it's because "everybody does it" so it's not a
sign of distinction.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 28 Apr 2011 09:25:17 -0500, "Storrmmee"
> wrote:

> i knew that is what she meant, i was laughing and saying that it in fact
> does deal with garbage out of frig, sorry it wasn't clearer, Lee

I knew you understood, Lee. You defined her reasoning perfectly.
What's unusual, IMO, isn't just that she knew how to cook but that she
actually cleaned out her refrigerator every so often as a student.
How many do you hear about who do *that*? She was a regular Suzy
Homemaker.

--
I love cooking with wine.
Sometimes I even put it in the food.

i didn't get the homemaking gene... but i kept the frig clean because i was
always looking in there to see if some food suddenly appeared i hadn't seen
before, lol, poor is a student's lot... but then most keep it empty except
for beer and pizza, Lee
"sf" > wrote in message
...
> On Thu, 28 Apr 2011 09:25:17 -0500, "Storrmmee"
> > wrote:
>
>> i knew that is what she meant, i was laughing and saying that it in fact
>> does deal with garbage out of frig, sorry it wasn't clearer, Lee
>
> I knew you understood, Lee. You defined her reasoning perfectly.
> What's unusual, IMO, isn't just that she knew how to cook but that she
> actually cleaned out her refrigerator every so often as a student.
> How many do you hear about who do *that*? She was a regular Suzy
> Homemaker.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

its all good, and its never the same as whichever adventure you choose,
after its mixed or sauteed or fried you can add spices to taste... Lee
"sf" > wrote in message
...
> On Thu, 28 Apr 2011 05:06:32 -0500, "Storrmmee"
> > wrote:
>
>> another adventure item is noodle bake, really cool if we have a couple of
>> different noodles in frig, same concept,
>> everything that needs long cooking like that onion that needs using, into
>> a
>> sautee pan diced,
>> -noodles in baking dish. mixe vegetables that have been diced, layer onto
>> noodles, then diced meat, cheese here if you want, and sauce, of choice
>> or
>> left over gravy, bake until heated through, Lee
>
> That sounds better than soup.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.