I'm making these for dinner. Paula Deen's recipe. I still don't care for
her but I looked up this recipe right away when I saw her make it because it
doesn't use any of the crap that many other such recipes do such as ketchup
or canned soup. And no, I don't use the seasoned salt or her herb blend. I
just put in what I think should be in there.

http://www.foodnetwork.com/recipes/p...ls-recipe.html

On Sunday, October 12, 2014 4:59:06 PM UTC-6, Julie Bove wrote:
> I'm making these for dinner. Paula Deen's recipe. I still don't care for
>
> her but I looked up this recipe right away when I saw her make it because it
>
> doesn't use any of the crap that many other such recipes do such as ketchup
>
> or canned soup. And no, I don't use the seasoned salt or her herb blend. I
>
> just put in what I think should be in there.
>
>
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

Why are they called "Porcupine Balls"? Is Paula Deen really Paul Deen?
====

"Roy" > wrote in message
...
> On Sunday, October 12, 2014 4:59:06 PM UTC-6, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for
>>
>> her but I looked up this recipe right away when I saw her make it because
>> it
>>
>> doesn't use any of the crap that many other such recipes do such as
>> ketchup
>>
>> or canned soup. And no, I don't use the seasoned salt or her herb blend.
>> I
>>
>> just put in what I think should be in there.
>>
>>
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> Why are they called "Porcupine Balls"? Is Paula Deen really Paul Deen?
> ====

Because of the rice inside. As they bake, the rice starts to pop out and
make them look prickly. Some recipes do not use extra rice in the dish.
Only in the meatballs. Kids are supposed to love them but I never had them
as a kid and I never made them until Angela was older. So I have never seen
a kid's reaction to them.

On 10/12/2014 5:26 PM, Roy wrote:
> On Sunday, October 12, 2014 4:59:06 PM UTC-6, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care for
>>
>> her but I looked up this recipe right away when I saw her make it because it
>>
>> doesn't use any of the crap that many other such recipes do such as ketchup
>>
>> or canned soup. And no, I don't use the seasoned salt or her herb blend. I
>>
>> just put in what I think should be in there.
>>
>>
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> Why are they called "Porcupine Balls"? Is Paula Deen really Paul Deen?
> ====
>

They get their name from the rice, which sometimes sticks out like
porcupine quills.

When my brother (now in his 60s) was in junior high school (now called
middle school), he would eat in the school cafeteria. Once, when they
were serving porcupine balls, he asked the server "What do they do with
the rest of the porcupine?" He was told to bring his lunch from home
ever after then.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On Sunday, October 12, 2014 12:59:06 PM UTC-10, Julie Bove wrote:
> I'm making these for dinner. Paula Deen's recipe. I still don't care for
>
> her but I looked up this recipe right away when I saw her make it because it
>
> doesn't use any of the crap that many other such recipes do such as ketchup
>
> or canned soup. And no, I don't use the seasoned salt or her herb blend. I
>
> just put in what I think should be in there.
>
>
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

I have made these before. They are the funniest member of the meatball family. I even went out and bought a bag of long grain rice - just to do it up proper. I predict the clan will dig it.

On 10/12/2014 6:59 PM, Julie Bove wrote:
> I'm making these for dinner. Paula Deen's recipe. I still don't care
> for her but I looked up this recipe right away when I saw her make it
> because it doesn't use any of the crap that many other such recipes do
> such as ketchup or canned soup. And no, I don't use the seasoned salt
> or her herb blend. I just put in what I think should be in there.
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

I will never ever ever again make something like that with raw rice.
When I was younger and just recently married and on my own, I made a
meatloaf that called for raw rice and the rice didn't cook fully but we
ate it anyway. Later on, I was in the ER with the worst stomach pains
I've had, before that and even after that. The rice continued to cook
in my stomach and expanded so much that the pain was unbearable.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 10/12/2014 10:54 PM, Cheryl wrote:
> On 10/12/2014 6:59 PM, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for her but I looked up this recipe right away when I saw her make it
>> because it doesn't use any of the crap that many other such recipes do
>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>> or her herb blend. I just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> I will never ever ever again make something like that with raw rice.
> When I was younger and just recently married and on my own, I made a
> meatloaf that called for raw rice and the rice didn't cook fully but we
> ate it anyway. Later on, I was in the ER with the worst stomach pains
> I've had, before that and even after that. The rice continued to cook
> in my stomach and expanded so much that the pain was unbearable.
>

There's a reason they don't recommend throwing rice at weddings
anymore... birds eat it and well, it won't exactly make them explode but
it does cause all sorts of nasty gastric problems.

My mother used to make "porcupine meatballs" using Minute Rice. Can't
say I'd like that any better.

Jill

On Sun, 12 Oct 2014 15:59:06 -0700, "Julie Bove"
> wrote:

> I'm making these for dinner. Paula Deen's recipe. I still don't care for
> her but I looked up this recipe right away when I saw her make it because it
> doesn't use any of the crap that many other such recipes do such as ketchup
> or canned soup. And no, I don't use the seasoned salt or her herb blend. I
> just put in what I think should be in there.
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

That is definitely not a typical Paula Deen recipe, I wonder if it was
during the time when she was silent about her diabetes? I don't make
porcupine meatballs, but I do combine ground beef and rice (the
proportion in the recipe looks right to me, but you could err on the
side of less rice) and I make albondigas soup with them. I'm not a
fan of huge meatballs, so I'd take my 1 inch scooper to portion them
out. I do like the idea of baking them in a bed of tomato, so I'll
definitely try that method sometime.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"David E. Ross" > wrote in message
...
> On 10/12/2014 5:26 PM, Roy wrote:
>> On Sunday, October 12, 2014 4:59:06 PM UTC-6, Julie Bove wrote:
>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>> for
>>>
>>> her but I looked up this recipe right away when I saw her make it
>>> because it
>>>
>>> doesn't use any of the crap that many other such recipes do such as
>>> ketchup
>>>
>>> or canned soup. And no, I don't use the seasoned salt or her herb
>>> blend. I
>>>
>>> just put in what I think should be in there.
>>>
>>>
>>>
>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>
>> Why are they called "Porcupine Balls"? Is Paula Deen really Paul Deen?
>> ====
>>
>
> They get their name from the rice, which sometimes sticks out like
> porcupine quills.
>
> When my brother (now in his 60s) was in junior high school (now called
> middle school), he would eat in the school cafeteria. Once, when they
> were serving porcupine balls, he asked the server "What do they do with
> the rest of the porcupine?" He was told to bring his lunch from home
> ever after then.
>
Heh. That's the kind of thing that I would say!

"dsi1" > wrote in message
...
> On Sunday, October 12, 2014 12:59:06 PM UTC-10, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for
>>
>> her but I looked up this recipe right away when I saw her make it because
>> it
>>
>> doesn't use any of the crap that many other such recipes do such as
>> ketchup
>>
>> or canned soup. And no, I don't use the seasoned salt or her herb blend.
>> I
>>
>> just put in what I think should be in there.
>>
>>
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> I have made these before. They are the funniest member of the meatball
> family. I even went out and bought a bag of long grain rice - just to do
> it up proper. I predict the clan will dig it.

No comment from husband. I didn't think that Angela would like them and she
didn't.

"Cheryl" > wrote in message
eb.com...
> On 10/12/2014 6:59 PM, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for her but I looked up this recipe right away when I saw her make it
>> because it doesn't use any of the crap that many other such recipes do
>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>> or her herb blend. I just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> I will never ever ever again make something like that with raw rice. When
> I was younger and just recently married and on my own, I made a meatloaf
> that called for raw rice and the rice didn't cook fully but we ate it
> anyway. Later on, I was in the ER with the worst stomach pains I've had,
> before that and even after that. The rice continued to cook in my stomach
> and expanded so much that the pain was unbearable.

Oh wow! This rice wasn't super soft when I took the casserole out but it
was cooked enough. I did leave the pan in there for another 5-10 minutes
just to make sure. I wouldn't think that a meatloaf would work like that
though. This contained plenty of liquid and the key was to keep it well
covered.

I have made stuffed peppers with raw rice. No problems there.

"jmcquown" > wrote in message
...
> On 10/12/2014 10:54 PM, Cheryl wrote:
>> On 10/12/2014 6:59 PM, Julie Bove wrote:
>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>> for her but I looked up this recipe right away when I saw her make it
>>> because it doesn't use any of the crap that many other such recipes do
>>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>>> or her herb blend. I just put in what I think should be in there.
>>>
>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>
>> I will never ever ever again make something like that with raw rice.
>> When I was younger and just recently married and on my own, I made a
>> meatloaf that called for raw rice and the rice didn't cook fully but we
>> ate it anyway. Later on, I was in the ER with the worst stomach pains
>> I've had, before that and even after that. The rice continued to cook
>> in my stomach and expanded so much that the pain was unbearable.
>>
>
> There's a reason they don't recommend throwing rice at weddings anymore...
> birds eat it and well, it won't exactly make them explode but it does
> cause all sorts of nasty gastric problems.
>
> My mother used to make "porcupine meatballs" using Minute Rice. Can't say
> I'd like that any better.
>
> Jill

They do say that but it's not true.

http://zidbits.com/2011/09/does-rice...birds-explode/

I won't use Minute Rice for anything. Blech.

"sf" > wrote in message
...
> On Sun, 12 Oct 2014 15:59:06 -0700, "Julie Bove"
> > wrote:
>
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for
>> her but I looked up this recipe right away when I saw her make it because
>> it
>> doesn't use any of the crap that many other such recipes do such as
>> ketchup
>> or canned soup. And no, I don't use the seasoned salt or her herb blend.
>> I
>> just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> That is definitely not a typical Paula Deen recipe, I wonder if it was
> during the time when she was silent about her diabetes? I don't make
> porcupine meatballs, but I do combine ground beef and rice (the
> proportion in the recipe looks right to me, but you could err on the
> side of less rice) and I make albondigas soup with them. I'm not a
> fan of huge meatballs, so I'd take my 1 inch scooper to portion them
> out. I do like the idea of baking them in a bed of tomato, so I'll
> definitely try that method sometime.

Not sure when it originally aired. I do remember making it perhaps 3-4
years ago. But I think I only ever saw her show in re-runs. Just saw it,
looked up the recipe and made it the next day. It's certainly not a
favorite of mine but it's nice for a change. I went with Italian type
seasonings but I think I would prefer Mexican. So the next time I make it,
I might use Rotel and chili powder. It is quick to fix and cheap!

On Sunday, October 12, 2014 5:59:06 PM UTC-5, Julie Bove wrote:
> I'm making these for dinner. Paula Deen's recipe. I still don't care for
>
> her but I looked up this recipe right away when I saw her make it because it
>
> doesn't use any of the crap that many other such recipes do such as ketchup
>
> or canned soup. And no, I don't use the seasoned salt or her herb blend. I
>
> just put in what I think should be in there.
>
>
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

We shall be waiting with bated breath for your post decrying these and the 7438974238904789720472389723890 reasons you and your retarded family cannot eat them.

On 2014-10-12 22:59:06 +0000, Julie Bove said:

> I'm making these for dinner. Paula Deen's recipe. I still don't care
> for her but I looked up this recipe right away when I saw her make it
> because it doesn't use any of the crap that many other such recipes do
> such as ketchup or canned soup. And no, I don't use the seasoned salt
> or her herb blend. I just put in what I think should be in there.
>
> http://www.foodnetwork.com/recipes/p...ls-recipe.html

Paula Deen should be baked into a large pie. I won't be eating any though!

> wrote in message
...
> On Sunday, October 12, 2014 5:59:06 PM UTC-5, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for
>>
>> her but I looked up this recipe right away when I saw her make it because
>> it
>>
>> doesn't use any of the crap that many other such recipes do such as
>> ketchup
>>
>> or canned soup. And no, I don't use the seasoned salt or her herb blend.
>> I
>>
>> just put in what I think should be in there.
>>
>>
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> We shall be waiting with bated breath for your post decrying these and the
> 7438974238904789720472389723890 reasons you and your retarded family
> cannot eat them.

You're just lucky that you don't live closer to us. Cuz I might just pass
out the slingshots and use you for target practice with the leftovers after
making a comment like that! Have a nice day!

"Oregonian Haruspex" > wrote in message
...
> On 2014-10-12 22:59:06 +0000, Julie Bove said:
>
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for her but I looked up this recipe right away when I saw her make it
>> because it doesn't use any of the crap that many other such recipes do
>> such as ketchup or canned soup. And no, I don't use the seasoned salt or
>> her herb blend. I just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> Paula Deen should be baked into a large pie. I won't be eating any
> though!

You're probably right on that. I don't really want to be using her recipes
but this one actually did work for me. Now I am thinking if I do make this
again with Italian seasonings, then some slices of zucchini between the
meatballs would be good. Maybe even some green peppers and onion as well.

On Sun, 12 Oct 2014 23:37:35 -0400, jmcquown >
wrote:

>On 10/12/2014 10:54 PM, Cheryl wrote:
>> On 10/12/2014 6:59 PM, Julie Bove wrote:
>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>> for her but I looked up this recipe right away when I saw her make it
>>> because it doesn't use any of the crap that many other such recipes do
>>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>>> or her herb blend. I just put in what I think should be in there.
>>>
>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>
>> I will never ever ever again make something like that with raw rice.
>> When I was younger and just recently married and on my own, I made a
>> meatloaf that called for raw rice and the rice didn't cook fully but we
>> ate it anyway. Later on, I was in the ER with the worst stomach pains
>> I've had, before that and even after that. The rice continued to cook
>> in my stomach and expanded so much that the pain was unbearable.
>>
>
>There's a reason they don't recommend throwing rice at weddings
>anymore... birds eat it and well, it won't exactly make them explode but
>it does cause all sorts of nasty gastric problems.
>
>My mother used to make "porcupine meatballs" using Minute Rice. Can't
>say I'd like that any better.

I just went and looked at that recipe, and wow, it got some really bad
reviews. Just based on that alone I'd never make it.

When I google for recipes, I only look at the ones that have at least
a 4 1/2 star rating. Food Network, Epicurious, BBC Good Food, and
Taste.com all are reliable recipe sites, but you have to look at the
ratings and the comments.

I never put raw rice in anything. Cabbage roll filling and suchlike
always calls for the rice to be cooked.

Doris

On Mon, 13 Oct 2014 10:11:29 -0400, Doris Night
> wrote:

> I never put raw rice in anything.

Raw rice in the meatballs for albondigas works. I make smallish
meatballs - so maybe that's why.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, October 12, 2014 6:07:48 PM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
>
> ...
>
> > On Sunday, October 12, 2014 12:59:06 PM UTC-10, Julie Bove wrote:
>
> >> I'm making these for dinner. Paula Deen's recipe. I still don't care
>
> >> for
>
> >>
>
> >> her but I looked up this recipe right away when I saw her make it because
>
> >> it
>
> >>
>
> >> doesn't use any of the crap that many other such recipes do such as
>
> >> ketchup
>
> >>
>
> >> or canned soup. And no, I don't use the seasoned salt or her herb blend.
>
> >> I
>
> >>
>
> >> just put in what I think should be in there.
>
> >>
>
> >>
>
> >>
>
> >> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> >
>
> > I have made these before. They are the funniest member of the meatball
>
> > family. I even went out and bought a bag of long grain rice - just to do
>
> > it up proper. I predict the clan will dig it.
>
>
>
> No comment from husband. I didn't think that Angela would like them and she
>
> didn't.

They're just pretending to not like it so you'd be inclined to make it again.

"dsi1" > wrote in message
...
>> No comment from husband. I didn't think that Angela would like them and
>> she
>>
>> didn't.
>
> They're just pretending to not like it so you'd be inclined to make it
> again.

She doesn't usually like ground beef. Exception would be my meatloaf but it
is about half meat and half vegetables with a little filler.

"Doris Night" > wrote in message
...
> On Sun, 12 Oct 2014 23:37:35 -0400, jmcquown >
> wrote:
>
>>On 10/12/2014 10:54 PM, Cheryl wrote:
>>> On 10/12/2014 6:59 PM, Julie Bove wrote:
>>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>>> for her but I looked up this recipe right away when I saw her make it
>>>> because it doesn't use any of the crap that many other such recipes do
>>>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>>>> or her herb blend. I just put in what I think should be in there.
>>>>
>>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>>
>>> I will never ever ever again make something like that with raw rice.
>>> When I was younger and just recently married and on my own, I made a
>>> meatloaf that called for raw rice and the rice didn't cook fully but we
>>> ate it anyway. Later on, I was in the ER with the worst stomach pains
>>> I've had, before that and even after that. The rice continued to cook
>>> in my stomach and expanded so much that the pain was unbearable.
>>>
>>
>>There's a reason they don't recommend throwing rice at weddings
>>anymore... birds eat it and well, it won't exactly make them explode but
>>it does cause all sorts of nasty gastric problems.
>>
>>My mother used to make "porcupine meatballs" using Minute Rice. Can't
>>say I'd like that any better.
>
> I just went and looked at that recipe, and wow, it got some really bad
> reviews. Just based on that alone I'd never make it.

I did use my own seasonings and I did make it before. I can't speak for the
seasonings that she calls for. I haven't used them nor would I.
>
> When I google for recipes, I only look at the ones that have at least
> a 4 1/2 star rating. Food Network, Epicurious, BBC Good Food, and
> Taste.com all are reliable recipe sites, but you have to look at the
> ratings and the comments.

I don't think that it had any ratings when I first made it but I like it.
>
> I never put raw rice in anything. Cabbage roll filling and suchlike
> always calls for the rice to be cooked.

Okay.

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 10:11:29 -0400, Doris Night
> > wrote:
>
>> I never put raw rice in anything.
>
> Raw rice in the meatballs for albondigas works. I make smallish
> meatballs - so maybe that's why.

My mom used to do baked chicken and pork chops with raw rice. It does work.

"Julie Bove" > wrote in message
...
>
> "Doris Night" > wrote in message
> ...
>> On Sun, 12 Oct 2014 23:37:35 -0400, jmcquown >
>> wrote:
>>
>>>On 10/12/2014 10:54 PM, Cheryl wrote:
>>>> On 10/12/2014 6:59 PM, Julie Bove wrote:
>>>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>>>> for her but I looked up this recipe right away when I saw her make it
>>>>> because it doesn't use any of the crap that many other such recipes do
>>>>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>>>>> or her herb blend. I just put in what I think should be in there.
>>>>>
>>>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>>>
>>>> I will never ever ever again make something like that with raw rice.
>>>> When I was younger and just recently married and on my own, I made a
>>>> meatloaf that called for raw rice and the rice didn't cook fully but we
>>>> ate it anyway. Later on, I was in the ER with the worst stomach pains
>>>> I've had, before that and even after that. The rice continued to cook
>>>> in my stomach and expanded so much that the pain was unbearable.
>>>>
>>>
>>>There's a reason they don't recommend throwing rice at weddings
>>>anymore... birds eat it and well, it won't exactly make them explode but
>>>it does cause all sorts of nasty gastric problems.
>>>
>>>My mother used to make "porcupine meatballs" using Minute Rice. Can't
>>>say I'd like that any better.
>>
>> I just went and looked at that recipe, and wow, it got some really bad
>> reviews. Just based on that alone I'd never make it.
>
> I did use my own seasonings and I did make it before. I can't speak for
> the seasonings that she calls for. I haven't used them nor would I.
>>
>> When I google for recipes, I only look at the ones that have at least
>> a 4 1/2 star rating. Food Network, Epicurious, BBC Good Food, and
>> Taste.com all are reliable recipe sites, but you have to look at the
>> ratings and the comments.
>
> I don't think that it had any ratings when I first made it but I like it.
>>
>> I never put raw rice in anything. Cabbage roll filling and suchlike
>> always calls for the rice to be cooked.
>
> Okay.

I've always used raw rice in porcupines. My kids used to love them.

Cheri

"Cheri" > wrote in message
...
> I've always used raw rice in porcupines. My kids used to love them.

You have to or it won't work. I ate some leftovers tonight. Much better
after they sit for a while. At least I think so. But I will still try them
with Mexican seasonings next time. Target had Rotel on sale!

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> I've always used raw rice in porcupines. My kids used to love them.
>
> You have to or it won't work. I ate some leftovers tonight. Much better
> after they sit for a while. At least I think so. But I will still try
> them with Mexican seasonings next time. Target had Rotel on sale!

Yes, they're very easy to add your own twist to. I've made them using a
white sauce before too, but I haven't made any for a very long time now.

Cheri

Cheryl > wrote:
> On 10/12/2014 6:59 PM, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for her but I looked up this recipe right away when I saw her make it
>> because it doesn't use any of the crap that many other such recipes do
>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>> or her herb blend. I just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> I will never ever ever again make something like that with raw rice. When
> I was younger and just recently married and on my own, I made a meatloaf
> that called for raw rice and the rice didn't cook fully but we ate it
> anyway. Later on, I was in the ER with the worst stomach pains I've had,
> before that and even after that. The rice continued to cook in my
> stomach and expanded so much that the pain was unbearable.

A lot of people actually conflate uncooked rice with parboiled "instant"
rice, including recipe writers who should theoretically know better.

I also wouldn't put uncooked rice into anything - except maybe a soup or
other simmered dish that has plenty of liquid and time - but I think that
there is a large population of people who would never use anything but
Uncle Ben's or other instant rice products, and this is the only "rice"
they know. That or these inept recipe writers are trying to kill us, which
(if you have ever watched Sandra Lee) is also a distinct possibility.

On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
> wrote:

snip but I think that
>there is a large population of people who would never use anything but
>Uncle Ben's or other instant rice products, and this is the only "rice"
>they know. That or these inept recipe writers are trying to kill us, which
>(if you have ever watched Sandra Lee) is also a distinct possibility.

Uncle Ben's is not just instant rice
http://www.unclebens.com/
Janet US

On Tue, 14 Oct 2014 13:15:49 -0600, Janet Bostwick
> wrote:

> On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
> snip but I think that
> >there is a large population of people who would never use anything but
> >Uncle Ben's or other instant rice products, and this is the only "rice"
> >they know. That or these inept recipe writers are trying to kill us, which
> >(if you have ever watched Sandra Lee) is also a distinct possibility.
>
> Uncle Ben's is not just instant rice
> http://www.unclebens.com/

I like converted rice!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 14 Oct 2014 13:47:10 -0700, sf > wrote:

>On Tue, 14 Oct 2014 13:15:49 -0600, Janet Bostwick
> wrote:
>
>> On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
>> > wrote:
>>
>> snip but I think that
>> >there is a large population of people who would never use anything but
>> >Uncle Ben's or other instant rice products, and this is the only "rice"
>> >they know. That or these inept recipe writers are trying to kill us, which
>> >(if you have ever watched Sandra Lee) is also a distinct possibility.
>>
>> Uncle Ben's is not just instant rice
>> http://www.unclebens.com/
>
>I like converted rice!

I do too (not to be confused with instant rice). But, still, Uncle
Ben's has many rice products.
I didn't know about the Uncle Ben's instant rice until maybe a year
ago.
Janet US

On Sunday, October 12, 2014 11:19:01 PM UTC-6, Julie Bove wrote:
> "Oregonian Haruspex" > wrote in message
>
> ...
>
> > On 2014-10-12 22:59:06 +0000, Julie Bove said:
>
> >
>
> >> I'm making these for dinner. Paula Deen's recipe. I still don't care
>
> >> for her but I looked up this recipe right away when I saw her make it
>
> >> because it doesn't use any of the crap that many other such recipes do
>
> >> such as ketchup or canned soup. And no, I don't use the seasoned salt or
>
> >> her herb blend. I just put in what I think should be in there.
>
> >>
>
> >> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> >
>
> > Paula Deen should be baked into a large pie. I won't be eating any
>
> > though!
>
>
>
> You're probably right on that. I don't really want to be using her recipes
>
> but this one actually did work for me. Now I am thinking if I do make this
>
> again with Italian seasonings, then some slices of zucchini between the
>
> meatballs would be good. Maybe even some green peppers and onion as well.

There you go again...changing the original ingredients or process. No wonder "things" don't work for you...you are sabotaging them.
===========

On 2014-10-14 19:15:49 +0000, Janet Bostwick said:

> On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
> snip but I think that
>> there is a large population of people who would never use anything but
>> Uncle Ben's or other instant rice products, and this is the only "rice"
>> they know. That or these inept recipe writers are trying to kill us, which
>> (if you have ever watched Sandra Lee) is also a distinct possibility.
>
> Uncle Ben's is not just instant rice
> http://www.unclebens.com/
> Janet US

Of course they have an array of stuff from packaged microwaveable
pre-cooked rice, to "meal" packets made almost entirely out of MSG, and
so forth, but Uncle Ben's popularized quick-cook parboiled rice to such
an extent that it is a synonym for it much like Kleenex is a synonym
for facial tissue.

On 2014-10-14 23:08:01 +0000, Janet Bostwick said:

> (not to be confused with instant rice)

Close enough though eh? Anyway you shouldn't be using either instant
or parboiled rice.

On Tue, 14 Oct 2014 21:13:28 -0700, Oregonian Haruspex
> wrote:

>On 2014-10-14 23:08:01 +0000, Janet Bostwick said:
>
>> (not to be confused with instant rice)
>
>Close enough though eh? Anyway you shouldn't be using either instant
>or parboiled rice.

I wouldn't say that instant rice was anywhere close to converted rice.
I have only had instant rice a couple of times and the texture was not
even close to regular rice --unless something has changed in the last
20 or so years.. My point was that if someone is looking for instant
rice, they will be really disappointed if they choose converted rice.
Converted takes just about as long as regular rice to cook. You don't
pour it into boiling water and turn off the heat. Converted rice is
nutritionally comparable to brown rice.

From Uncle Ben's:
"UNCLE BEN’S® has all types of rice for your recipes and healthy
dinner ideas, from favorites like converted rice and brown rice to
jasmine, basmati, and wild rice."

From Wiki: "Parboiled rice (also called converted rice) is rice that
has been partially boiled in the husk. The three basic steps of
parboiling are soaking, steaming and drying.[1] These steps also make
rice easier to process by hand, boost its nutritional profile and
change its texture. About 50% of the world’s paddy production is
parboiled. The treatment is practiced in many parts of the world such
as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka,
Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland,
USA and France.[2]

Rice is easier to polish by hand (removal of the bran layer) after
parboiling but mechanical processing is harder since the bran becomes
somewhat oily and tends to clog machinery. Most parboiled rice is
milled in the same way as white rice.[citation needed]

Parboiling drives nutrients, especially thiamin, from the bran to
endosperm,[3] hence parboiled white rice is 80% nutritionally similar
to brown rice.[citation needed] Because of this, parboiling was
adopted by North American rice growers in the early 20th century"

Janet US

On Tue, 14 Oct 2014 22:31:36 -0600, Janet Bostwick
> wrote:

>On Tue, 14 Oct 2014 21:13:28 -0700, Oregonian Haruspex
> wrote:
>
>>On 2014-10-14 23:08:01 +0000, Janet Bostwick said:
>>
>>> (not to be confused with instant rice)
>>
>>Close enough though eh? Anyway you shouldn't be using either instant
>>or parboiled rice.
>
>I wouldn't say that instant rice was anywhere close to converted rice.
>I have only had instant rice a couple of times and the texture was not
>even close to regular rice --unless something has changed in the last
>20 or so years.. My point was that if someone is looking for instant
>rice, they will be really disappointed if they choose converted rice.
>Converted takes just about as long as regular rice to cook. You don't
>pour it into boiling water and turn off the heat. Converted rice is
>nutritionally comparable to brown rice.
>
>From Uncle Ben's:
>"UNCLE BEN’S® has all types of rice for your recipes and healthy
>dinner ideas, from favorites like converted rice and brown rice to
>jasmine, basmati, and wild rice."
>
>From Wiki: "Parboiled rice (also called converted rice) is rice that
>has been partially boiled in the husk. The three basic steps of
>parboiling are soaking, steaming and drying.[1] These steps also make
>rice easier to process by hand, boost its nutritional profile and
>change its texture. About 50% of the world’s paddy production is
>parboiled. The treatment is practiced in many parts of the world such
>as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka,
>Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland,
>USA and France.[2]
>
>Rice is easier to polish by hand (removal of the bran layer) after
>parboiling but mechanical processing is harder since the bran becomes
>somewhat oily and tends to clog machinery. Most parboiled rice is
>milled in the same way as white rice.[citation needed]
>
>Parboiling drives nutrients, especially thiamin, from the bran to
>endosperm,[3] hence parboiled white rice is 80% nutritionally similar
>to brown rice.[citation needed] Because of this, parboiling was
>adopted by North American rice growers in the early 20th century"
>
>Janet US

Parboiled rice is the highest in resistant starch and the lowest GI
Not a bad product at all.

koko

--

Food is our common ground, a universal experience
James Beard

"Oregonian Haruspex" > wrote in message
...
> Cheryl > wrote:
>> On 10/12/2014 6:59 PM, Julie Bove wrote:
>>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>> for her but I looked up this recipe right away when I saw her make it
>>> because it doesn't use any of the crap that many other such recipes do
>>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>>> or her herb blend. I just put in what I think should be in there.
>>>
>>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>
>> I will never ever ever again make something like that with raw rice. When
>> I was younger and just recently married and on my own, I made a meatloaf
>> that called for raw rice and the rice didn't cook fully but we ate it
>> anyway. Later on, I was in the ER with the worst stomach pains I've had,
>> before that and even after that. The rice continued to cook in my
>> stomach and expanded so much that the pain was unbearable.
>
> A lot of people actually conflate uncooked rice with parboiled "instant"
> rice, including recipe writers who should theoretically know better.
>
> I also wouldn't put uncooked rice into anything - except maybe a soup or
> other simmered dish that has plenty of liquid and time - but I think that
> there is a large population of people who would never use anything but
> Uncle Ben's or other instant rice products, and this is the only "rice"
> they know. That or these inept recipe writers are trying to kill us,
> which
> (if you have ever watched Sandra Lee) is also a distinct possibility.

The key with this recipe is to keep it fully and tightly covered. I suspect
that's where people went wrong who complained of the recipe. I did have
perhaps a couple of Tablespoons of excess liquid when they were done but it
was soon absorbed into the rice.

"Janet Bostwick" > wrote in message
...
> On Tue, 14 Oct 2014 13:47:10 -0700, sf > wrote:
>
>>On Tue, 14 Oct 2014 13:15:49 -0600, Janet Bostwick
> wrote:
>>
>>> On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
>>> > wrote:
>>>
>>> snip but I think that
>>> >there is a large population of people who would never use anything but
>>> >Uncle Ben's or other instant rice products, and this is the only "rice"
>>> >they know. That or these inept recipe writers are trying to kill us,
>>> >which
>>> >(if you have ever watched Sandra Lee) is also a distinct possibility.
>>>
>>> Uncle Ben's is not just instant rice
>>> http://www.unclebens.com/
>>
>>I like converted rice!
>
> I do too (not to be confused with instant rice). But, still, Uncle
> Ben's has many rice products.
> I didn't know about the Uncle Ben's instant rice until maybe a year
> ago.
> Janet US

I didn't know that they did but I don't use Instant.

"Oregonian Haruspex" > wrote in message
...
> On 2014-10-14 19:15:49 +0000, Janet Bostwick said:
>
>> On Tue, 14 Oct 2014 17:18:45 +0000 (UTC), Oregonian Haruspex
>> > wrote:
>>
>> snip but I think that
>>> there is a large population of people who would never use anything but
>>> Uncle Ben's or other instant rice products, and this is the only "rice"
>>> they know. That or these inept recipe writers are trying to kill us,
>>> which
>>> (if you have ever watched Sandra Lee) is also a distinct possibility.
>>
>> Uncle Ben's is not just instant rice
>> http://www.unclebens.com/
>> Janet US
>
> Of course they have an array of stuff from packaged microwaveable
> pre-cooked rice, to "meal" packets made almost entirely out of MSG, and so
> forth, but Uncle Ben's popularized quick-cook parboiled rice to such an
> extent that it is a synonym for it much like Kleenex is a synonym for
> facial tissue.

Not to me they didn't but I also didn't know that they made such a thing.

I used to buy precooked rice in pouches. Not sure what brand those were but
after I got the moldy one, never again. I mostly buy brown and white
Texmati now. I usually keep some kind of Asian rice but have none at the
moment. And I usually buy a cheap bag of some kind of white rice to keep
for when someone is sick. In that case, the rice eater usually feels crappy
enough not to care what it tastes like. But since I did the cupboard clean
out and used up all the older food or dribs and drabs of things, I have only
the Texmati.

"Roy" > wrote in message
...
> On Sunday, October 12, 2014 11:19:01 PM UTC-6, Julie Bove wrote:
>> "Oregonian Haruspex" > wrote in message
>>
>> ...
>>
>> > On 2014-10-12 22:59:06 +0000, Julie Bove said:
>>
>> >
>>
>> >> I'm making these for dinner. Paula Deen's recipe. I still don't care
>>
>> >> for her but I looked up this recipe right away when I saw her make it
>>
>> >> because it doesn't use any of the crap that many other such recipes do
>>
>> >> such as ketchup or canned soup. And no, I don't use the seasoned salt
>> >> or
>>
>> >> her herb blend. I just put in what I think should be in there.
>>
>> >>
>>
>> >> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>>
>> >
>>
>> > Paula Deen should be baked into a large pie. I won't be eating any
>>
>> > though!
>>
>>
>>
>> You're probably right on that. I don't really want to be using her
>> recipes
>>
>> but this one actually did work for me. Now I am thinking if I do make
>> this
>>
>> again with Italian seasonings, then some slices of zucchini between the
>>
>> meatballs would be good. Maybe even some green peppers and onion as
>> well.
>
> There you go again...changing the original ingredients or process. No
> wonder "things" don't work for you...you are sabotaging them.
> ===========

But this *did* work for me! The only thing I changed here were the
seasonings. I have no clue what is in Paula Deen's seasonings, where you
can buy them or if they are even available for sale. If I did see them,
then chances are, they would have something in them that I couldn't use.

The only way this recipe wouldn't work would be if you added far too much
liquid or not enough. If you did add too much, it could cause it to be a
little soupy. So serve it in a bowl! Or if there are leftovers, the rice
could soak up the excess liquid and perhaps get softer than you like. Of
course I suppose that you could screw up the seasonings as well, but I only
added a little more onion, parsley, oregano, garlic, salt and pepper. All
perfectly acceptable seasonings for a tomato sauce which this was. And I
should think that Mexican seasonings such as chili powder would work just as
well.

Switching from plain tomatoes to Rotel won't matter so long as I use the
same proportions. Rotel is just tomatoes with chiles. Adding real onions,
peppers or zucchini would increase the amount of liquid in the overall dish
but I wouldn't think it would be enough to matter.

To me this is a dish that can't easily be screwed up but... Judging by some
of the reviews, apparently it can.

On Tue, 14 Oct 2014 22:31:36 -0600, Janet Bostwick
> wrote:

> My point was that if someone is looking for instant
> rice, they will be really disappointed if they choose converted rice.
> Converted takes just about as long as regular rice to cook. You don't
> pour it into boiling water and turn off the heat.

Are you saying instant rice is cooked like couscous? I didn't know!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.