On Fri, 27 Jan 2017 08:58:18 -0800 (PST), dsi1 >
wrote:

>On Friday, January 27, 2017 at 6:06:12 AM UTC-10, Janet wrote:
>> In article >,
>> dsi10yahoo.com says...
>> >
>> > On Thursday, January 26, 2017 at 2:45:17 PM UTC-10, wrote:
>> > > On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsi10yahoo.com>
>> > > wrote:
>> > >
>> > > >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10, wrote:
>> > > >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100, Bruce > wrote:
>> > > >>
>> > > >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
>> > > >> >wrote:
>> > > >> >
>> > > >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
>> > > >> >>> dsi1 wrote:
>> > > >> >>> >
>> > > >> >>> > The advent of the automatic rice cooker meant that we no longer got the scorched rice on the bottom of the pan.
>> > > >> >>>
>> > > >> >>> Interesting. I've always cooked my rice in a small saucepan with lid and
>> > > >> >>> timed. I have never scorched rice...ever. Not white or the brown that
>> > > >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
>> > > >> >>
>> > > >> >>You must be lucky in the extreme. I used to scorch the rice all the time before our family got an automatic rice cooker. My recommendation is you try out your luck in Vegas.
>> > > >> >>
>> > > >> >>Asian cultures will be quite familiar with this stuff. Perhaps white folks are incapable of burning rice. That's OK, I can't make mashed potatoes so I'd call it a fair trade.
>> > > >> >
>> > > >> >Racial stereotyping!
>> > > >>
>> > > >> Or something. I cook my rice the way a Chinese cook taught me and the
>> > > >> way most of my Chinese friends do, a couple have rice cookers but the
>> > > >> rest use the saucepan method.
>> > > >
>> > > >I don't know. Name one white person that burns rice. All the Asians that I know will burn rice but I can't think of a single haole that does. In the white universe, scorched rice is virtually unknown.
>> > >
>> > > That's stupid, as well as racist. I prefer you don't insult all my
>> > > Chinese friends.
>> >
>> > What's insulting is someone saying that they don't ever scorch their rice when cooking.
>>
>>
>> I cook rice in a pan and don't scorch or burn it. I make perfect
>> mashed potatoes without scorching them.
>>
>> Who is insulted by my rice and potatoes?
>>
>> Janet UK
>
>I'm not insulted - unless you're implying that my cooking skills are lacking. That would be insulting.

To date you've not once indicated that you possess any cooking skills,
that is other than with your keyboard... do you have a Martin Yan
keyboard with bamboo keys? LOL

On Friday, January 27, 2017 at 7:19:02 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >Bruce wrote:
> >
> >> There are people who sometimes burn rice and there are those who
> >> don't. Trying to link that to race is racist and, no doubt, incorrect.
> >
> >Quit acting stupid. You know and I know that when somebody on this
> >newsgroup says they never heard/saw/did something, what they're really
> >saying that that something is a lie, does not exist, or is
> >inconsequential. That kind of arrogance is an attempt to reconcile the
> >fact that they're ignorant about this small cultural tidbit.
>
> Using your race to define yourself makes you the very worst kind of
> racist.

You're the expert on the very worst kind of racism, ain't cha?

On Friday, January 27, 2017 at 7:33:25 AM UTC-10, Brooklyn1 wrote:
> On Fri, 27 Jan 2017 08:58:18 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Friday, January 27, 2017 at 6:06:12 AM UTC-10, Janet wrote:
> >> In article >,
> >> dsi10yahoo.com says...
> >> >
> >> > On Thursday, January 26, 2017 at 2:45:17 PM UTC-10, wrote:
> >> > > On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsi10yahoo.com>
> >> > > wrote:
> >> > >
> >> > > >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10, wrote:
> >> > > >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100, Bruce > wrote:
> >> > > >>
> >> > > >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
> >> > > >> >wrote:
> >> > > >> >
> >> > > >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
> >> > > >> >>> dsi1 wrote:
> >> > > >> >>> >
> >> > > >> >>> > The advent of the automatic rice cooker meant that we no longer got the scorched rice on the bottom of the pan.
> >> > > >> >>>
> >> > > >> >>> Interesting. I've always cooked my rice in a small saucepan with lid and
> >> > > >> >>> timed. I have never scorched rice...ever. Not white or the brown that
> >> > > >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
> >> > > >> >>
> >> > > >> >>You must be lucky in the extreme. I used to scorch the rice all the time before our family got an automatic rice cooker. My recommendation is you try out your luck in Vegas.
> >> > > >> >>
> >> > > >> >>Asian cultures will be quite familiar with this stuff. Perhaps white folks are incapable of burning rice. That's OK, I can't make mashed potatoes so I'd call it a fair trade.
> >> > > >> >
> >> > > >> >Racial stereotyping!
> >> > > >>
> >> > > >> Or something. I cook my rice the way a Chinese cook taught me and the
> >> > > >> way most of my Chinese friends do, a couple have rice cookers but the
> >> > > >> rest use the saucepan method.
> >> > > >
> >> > > >I don't know. Name one white person that burns rice. All the Asians that I know will burn rice but I can't think of a single haole that does. In the white universe, scorched rice is virtually unknown.
> >> > >
> >> > > That's stupid, as well as racist. I prefer you don't insult all my
> >> > > Chinese friends.
> >> >
> >> > What's insulting is someone saying that they don't ever scorch their rice when cooking.
> >>
> >>
> >> I cook rice in a pan and don't scorch or burn it. I make perfect
> >> mashed potatoes without scorching them.
> >>
> >> Who is insulted by my rice and potatoes?
> >>
> >> Janet UK
> >
> >I'm not insulted - unless you're implying that my cooking skills are lacking. That would be insulting.
>
> To date you've not once indicated that you possess any cooking skills,
> that is other than with your keyboard... do you have a Martin Yan
> keyboard with bamboo keys? LOL

Your trolling skills have greatly diminished in your dotage. I'm embarrassed by your lame post. You're going to have to up your game pal!

On Friday, January 27, 2017 at 11:54:15 AM UTC-5, Ophelia wrote:

> Yes, but only the first line of the paragraph has a quote mark (>).
> Not to mention the ocean of text that gets quoted because GG hides
> that.

It doesn't actually hide it. You have to have care enough to
scroll up to see it. I confess sometimes I forget to do so, and
later I see my post with a metric boatload of inappropriately
quoted text at the top.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Friday, January 27, 2017 at 11:54:15 AM UTC-5, Ophelia wrote:

> Yes, but only the first line of the paragraph has a quote mark (>).
> Not to mention the ocean of text that gets quoted because GG hides
> that.

It doesn't actually hide it. You have to have care enough to
scroll up to see it. I confess sometimes I forget to do so, and
later I see my post with a metric boatload of inappropriately
quoted text at the top.

Cindy Hamilton

===

I didn't write that.

I have no problems reading Google posts

--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Cheri" wrote in message news

> I like a rice cooker, but I usually cook it in the microwave these days, 2
> parts water, 1 part rice, butter, salt. 15 minutes in the microwave
> uncovered. Fluff with a fork and done. BTW years ago I did burn the rice
> on
> the stove a time or two, and I'm Caucasian.
>
> Cheri
>
> ====
>
> I have never cooked rice in the Microwave! Something I will have to look
> at.

It works extremely well for regular long grain rice, turns out really good
after fluffing. Personally, I don't see any difference at all, but...I am
not a huge rice eater, dh is though so I make it often for him.

Cheri

"S Viemeister" > wrote in message
...
> On 1/27/2017 4:34 AM, Ophelia wrote
>> I have never cooked rice in the Microwave! Something I will have to
>> look at.
>>
> I started cooking rice in the microwave after my ancient rice cooker died.
> It worked so well, I never replaced the rice cooker.
>


Yes, it's a wonderful discovery, so handy.

Cheri

> wrote in message
...
> On Fri, 27 Jan 2017 13:38:52 -0000, "Ophelia" >
> wrote:
>
>>"S Viemeister" wrote in message ...
>>
>>On 1/27/2017 4:34 AM, Ophelia wrote
>>> I have never cooked rice in the Microwave! Something I will have to
>>> look at.
>>>
>>I started cooking rice in the microwave after my ancient rice cooker
>>died. It worked so well, I never replaced the rice cooker.
>>
>>===
>>
>>What do you see as the advantages over a pan on the stove?
>
> Convenience really - a small pyrex dish with lid for me - when done,
> rice on plate, pyrex in dishwasher, doesn't come anymore simple than
> that


I don't use a lid with mine, but other than that, you're right...simple.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "Cheri" wrote in message news

> I like a rice cooker, but I usually cook it in the microwave these days, 2
> parts water, 1 part rice, butter, salt. 15 minutes in the microwave
> uncovered. Fluff with a fork and done. BTW years ago I did burn the rice
> on
> the stove a time or two, and I'm Caucasian.
>
> Cheri
>
> ====
>
> I have never cooked rice in the Microwave! Something I will have to look
> at.

It works extremely well for regular long grain rice, turns out really good
after fluffing. Personally, I don't see any difference at all, but...I am
not a huge rice eater, dh is though so I make it often for him.

Cheri

=================

Thanks! Same here I don't eat it but I make it for him



--
http://www.helpforheroes.org.uk

"Bruce" wrote in message ...

On Fri, 27 Jan 2017 16:53:02 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>On Fri, 27 Jan 2017 08:26:04 -0500, Ed Pawlowski > wrote:
>
>>On 1/27/2017 4:41 AM, Bruce wrote:
>>
>>>> I don't use Google but I don't see any difference in the way Dsi1 posts
>>>> to
>>>> everyone else. What is it you see?
>>>
>>> His lines run out off my screen and when I reply to his guesses, I
>>> have to clean up a big mess. It's a bit like dealing with a messy
>>> child.
>>>
>>
>>They auto-correct when I reply to them. One long line goes back to a
>>paragraph on the screen when I see it,
>
>Yes, but only the first line of the paragraph has a quote mark (>).
>Not to mention the ocean of text that gets quoted because GG hides
>that.
>
>==
>
>Having said that you get no >> from me at all

I know but it's not really confusing.
====


That's cheering <g>




--
http://www.helpforheroes.org.uk

"Brooklyn1" > wrote in message
...
> On Fri, 27 Jan 2017 08:58:18 -0800 (PST), dsi1 >

>>I'm not insulted - unless you're implying that my cooking skills are
>>lacking. That would be insulting.
>
> To date you've not once indicated that you possess any cooking skills,
> that is other than with your keyboard... do you have a Martin Yan
> keyboard with bamboo keys? LOL



That's not true at all, dsi1 posts lots of good recipes and food ideas as
well as pics.

Cheri

"Cheri" wrote in message news
"Brooklyn1" > wrote in message
...
> On Fri, 27 Jan 2017 08:58:18 -0800 (PST), dsi1 >

>>I'm not insulted - unless you're implying that my cooking skills are
>>lacking. That would be insulting.
>
> To date you've not once indicated that you possess any cooking skills,
> that is other than with your keyboard... do you have a Martin Yan
> keyboard with bamboo keys? LOL



That's not true at all, dsi1 posts lots of good recipes and food ideas as
well as pics.

Cheri

===

He does indeed! I love to see them because they are usually things
totally beyond my ken <g>


--
http://www.helpforheroes.org.uk

On Friday, January 27, 2017 at 1:53:36 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, January 27, 2017 at 11:54:15 AM UTC-5, Ophelia wrote:
>
> > Yes, but only the first line of the paragraph has a quote mark (>).
> > Not to mention the ocean of text that gets quoted because GG hides
> > that.
>
> It doesn't actually hide it. You have to have care enough to
> scroll up to see it. I confess sometimes I forget to do so, and
> later I see my post with a metric boatload of inappropriately
> quoted text at the top.
>
> Cindy Hamilton
>
> ===
>
> I didn't write that.
>
> I have no problems reading Google posts

Ah. "Having said that you get no >> from me at all". I was
looking for ">" when I was manually deleting what seemed like
excessive quoting. Hence the attribution mishap.

CIndy Hamilton

On 2017-01-27 12:04 PM, dsi1 wrote:

> I've never been a fan of scorched rice but some people are because
> they'll sell that stuff in the Korean markets. The only question I
> got is "who are these people?"

I posted last week about the war bar I used to get at a Chinese
restaurant. It had a crust of scorched rice on the bottom. My son
thought that was one of the great things about that dish.

On 2017-01-27 12:29 PM, Roy wrote:
> On Friday, January 27, 2017 at 3:56:01 AM UTC-7, Ophelia wrote:
>> "Bruce" wrote in message news >>
>> On Fri, 27 Jan 2017 09:31:48 -0000, "Ophelia" >
>> wrote:
>>
>>> "Bruce" wrote in message
>>> ...
>>>
>>> On Thu, 26 Jan 2017 20:15:29 -1000, dsi1 > wrote:
>>>
>>>> On 1/26/2017 8:10 PM, Bruce wrote:
>>>>> On Thu, 26 Jan 2017 20:07:42 -1000, dsi1 > wrote:
>>>>>
>>>>>> On 1/26/2017 8:00 PM, Bruce wrote:
>>>>>>>
>>>>>>> Are we still talking about burnt rice?
>>>>>>>
>>>>>>> By the way, that was a very civilised post that I can reply to without
>>>>>>> reformatting it.
>>>>>>>
>>>>>> Civilized got nothing to do with it. I'm typing this using Thunderbird.
>>>>>> On my Chromebook or when I use a computer that's not my own, I have to
>>>>>> use Google Groups. What it comes down to is which computer I'm using at
>>>>>> the moment. I can post from any computer that has a web browser. If
>>>>>> that
>>>>>> ain't civilized, I don't know what is.
>>>>>
>>>>> It may come across civilised from the sender's side, but less so from
>>>>> the recipient's side.
>>>>>
>>>> It depends on the recipient. I don't care how anybody posts.
>>>
>>> Me neither, as long as it doesn't look like a mess on my screen. Don't
>>> you see your own GG messages run of your screen in Thunderbird? Or
>>> pretend to reply to one in Thunderbird and see the mess.
>>>
>>>> My main concern is the message, not the medium. In the end, all ya'alls is
>>>> going
>>>> to be using Google Groups - you just don't know it yet.
>>>
>>> I hope they improve it before then.
>>>
>>> ===============
>>>
>>> I don't use Google but I don't see any difference in the way Dsi1 posts to
>>> everyone else. What is it you see?
>>
>> His lines run out off my screen and when I reply to his guesses, I
>> have to clean up a big mess. It's a bit like dealing with a messy
>> child.
>>
>> ===
>>
>> Oh! I don't get that.
>>
> Bruce most likely doesn't know how to set "his" newsreader.
> Probably has never looked at the settings or tools or help
> screens.
>

My Thunderbird automatically wraps his posts for reading, but if I reply
I have to got to the options to edit and rewrap.

dsi1 wrote:
>
> On Thursday, January 26, 2017 at 11:27:54 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
> > > dsi1 wrote:
> > > >
> > > > The advent of the automatic rice cooker meant that we no longer got the
> > > > scorched rice on the bottom of the pan.
> > >
> > > Interesting. I've always cooked my rice in a small saucepan with lid and
> > > timed. I have never scorched rice...ever. Not white or the brown that
> > > takes longer to cook. Guess I'm just lucky, eh? :-o
> >
> > You must be lucky in the extreme. I used to scorch the rice all the time
> > before our family got an automatic rice cooker. My recommendation is you try
> > out your luck in Vegas.
> >
> > Asian cultures will be quite familiar with this stuff. Perhaps white folks
> > are incapable of burning rice. That's OK, I can't make mashed potatoes so
> > I'd call it a fair trade.
> >
> > http://www.bonappetit.com/test-kitch...cle/burnt-rice
> >
> > ====================
> >
> > I have never heard of that! Perhaps you use less water then we do?
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I can offer no explanation for this.


Dsi1, you took my innocent comment way too seriously. I was not
comparing me to you or to all Asians about cooking rice. I was just
surprised that you mentioned the rice cooker prevented scorching or
burning rice. I've never had that happen with my saucepan method...
true.

Look at the numbers though...I cook rice maybe 3-4 times a year at most.
If I cooked it all the time, perhaps I might burn it occasionally. I
just never have. No need to call me and the others that agreed with me
arrogant, ignorant and racist. You need to take comments at face value
and not read more into them.

"Sometimes a cigar is just a cigar."

Lighten up, Dude. This is evil RFC. Roll with the criticism but don't
look for it when it's not even intended. Your responses to this one
surprised me. wth?

Cheri wrote:
>lucretia wrote:
>>
>>dish with lid for me
>
>I don't use a lid.

Oooo baby, bareback!

"Cindy Hamilton" wrote in message
...

On Friday, January 27, 2017 at 1:53:36 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, January 27, 2017 at 11:54:15 AM UTC-5, Ophelia wrote:
>
> > Yes, but only the first line of the paragraph has a quote mark (>).
> > Not to mention the ocean of text that gets quoted because GG hides
> > that.
>
> It doesn't actually hide it. You have to have care enough to
> scroll up to see it. I confess sometimes I forget to do so, and
> later I see my post with a metric boatload of inappropriately
> quoted text at the top.
>
> Cindy Hamilton
>
> ===
>
> I didn't write that.
>
> I have no problems reading Google posts

Ah. "Having said that you get no >> from me at all". I was
looking for ">" when I was manually deleting what seemed like
excessive quoting. Hence the attribution mishap.

CIndy Hamilton

===

No problem)

--
http://www.helpforheroes.org.uk

On 2017-01-27, > wrote:

> Convenience really - a small pyrex dish with lid for me - when done,
> rice on plate, pyrex in dishwasher, doesn't come anymore simple than
> that

Sure, it does!

I don't eat rice.

nb

Cheri wrote:
>Brooklyn1 wrote:
>>dsi1 wrote:
>
>>>I'm not insulted - unless you're implying that my cooking skills are
>>>lacking. That would be insulting.
>>
>> To date you've not once indicated that you possess any cooking skills,
>> that is other than with your keyboard... do you have a Martin Yan
>> keyboard with bamboo keys? LOL
>
>That's not true at all, dsi1 posts lots of good recipes and food ideas as
>well as pics.

Anyone can post recipes they've lifted off the net, it's easy to
recognize a recipe copied from the net from its format, shoulda simply
posted the URL rather than pretending its ones own. And we all post
our ideas, that's what usenet is all about. But I've not seen any
pics... if dsi1 posted pics I either missed them or they weren't
memorable. There are as many people who post pics here as fingers on
one hand, I'd remember. The ONLY memorable thing dsi1 does here is to
constantly remind us that he's Oriental... which of course makes him
embarrassed and apologetic for his ethnicity, and a filthy stinkin'
racist. Cheri, why is an apparently pleasant normal woman like you
running interference for such a low life low IQ POS as dsi1... the
trolling douchebag doesn't have a name or a face.

On Friday, January 27, 2017 at 11:10:46 AM UTC-10, Dave Smith wrote:
> On 2017-01-27 12:04 PM, dsi1 wrote:
>
> > I've never been a fan of scorched rice but some people are because
> > they'll sell that stuff in the Korean markets. The only question I
> > got is "who are these people?"
>
> I posted last week about the war bar I used to get at a Chinese
> restaurant. It had a crust of scorched rice on the bottom. My son
> thought that was one of the great things about that dish.

I have never noticed "war bar" on the menus over here. I will be on the lookout for this item. Otherwise, I'm pretty sure I can find a sizzling rice platter and I'll have to try that.

On Friday, January 27, 2017 at 11:29:10 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On Thursday, January 26, 2017 at 11:27:54 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
> > > > dsi1 wrote:
> > > > >
> > > > > The advent of the automatic rice cooker meant that we no longer got the
> > > > > scorched rice on the bottom of the pan.
> > > >
> > > > Interesting. I've always cooked my rice in a small saucepan with lid and
> > > > timed. I have never scorched rice...ever. Not white or the brown that
> > > > takes longer to cook. Guess I'm just lucky, eh? :-o
> > >
> > > You must be lucky in the extreme. I used to scorch the rice all the time
> > > before our family got an automatic rice cooker. My recommendation is you try
> > > out your luck in Vegas.
> > >
> > > Asian cultures will be quite familiar with this stuff. Perhaps white folks
> > > are incapable of burning rice. That's OK, I can't make mashed potatoes so
> > > I'd call it a fair trade.
> > >
> > > http://www.bonappetit.com/test-kitch...cle/burnt-rice
> > >
> > > ====================
> > >
> > > I have never heard of that! Perhaps you use less water then we do?
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I can offer no explanation for this.
>
>
> Dsi1, you took my innocent comment way too seriously. I was not
> comparing me to you or to all Asians about cooking rice. I was just
> surprised that you mentioned the rice cooker prevented scorching or
> burning rice. I've never had that happen with my saucepan method...
> true.
>
> Look at the numbers though...I cook rice maybe 3-4 times a year at most.
> If I cooked it all the time, perhaps I might burn it occasionally. I
> just never have. No need to call me and the others that agreed with me
> arrogant, ignorant and racist. You need to take comments at face value
> and not read more into them.
>
> "Sometimes a cigar is just a cigar."
>
> Lighten up, Dude. This is evil RFC. Roll with the criticism but don't
> look for it when it's not even intended. Your responses to this one
> surprised me. wth?

My suggestion is that you take your own suggestion and roll with it. The culturally insensitive will always see themselves as the innocent, persecuted, ones - for more information on this, please keep abreast of current events.

On Thu, 26 Jan 2017 23:10:50 -0800, "Cheri" >
wrote:

>"dsi1" > wrote in message
...
>On Thursday, January 26, 2017 at 2:45:17 PM UTC-10, wrote:
>> On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10,
>> >wrote:
>> >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100,
>> >> >Bruce > wrote:
>> >>
>> >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
>> >> >wrote:
>> >> >
>> >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
>> >> >>> dsi1 wrote:
>> >> >>> >
>> >> >>> > The advent of the automatic rice cooker meant that we no longer
>> >> >>> > got the scorched rice on the bottom of the pan.
>> >> >>>
>> >> >>> Interesting. I've always cooked my rice in a small saucepan with
>> >> >>> lid and
>> >> >>> timed. I have never scorched rice...ever. Not white or the brown
>> >> >>> that
>> >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
>> >> >>
>> >> >>You must be lucky in the extreme. I used to scorch the rice all the
>> >> >>time before our family got an automatic rice cooker. My
>> >> >>recommendation is you try out your luck in Vegas.
>> >> >>
>> >> >>Asian cultures will be quite familiar with this stuff. Perhaps white
>> >> >>folks are incapable of burning rice. That's OK, I can't make mashed
>> >> >>potatoes so I'd call it a fair trade.
>> >> >
>> >> >Racial stereotyping!
>> >>
>> >> Or something. I cook my rice the way a Chinese cook taught me and the
>> >> way most of my Chinese friends do, a couple have rice cookers but the
>> >> rest use the saucepan method.
>> >
>> >I don't know. Name one white person that burns rice. All the Asians that
>> >I know will burn rice but I can't think of a single haole that does. In
>> >the white universe, scorched rice is virtually unknown.
>>
>> That's stupid, as well as racist. I prefer you don't insult all my
>> Chinese friends.
>
>What's insulting is someone saying that they don't ever scorch their rice
>when cooking. At best it's saying that Asians are incompetent at making
>rice, at worst, it's saying that scorched rice doesn't ever happen. This is
>arrogant as well as ignorant. I'm not insulting your Chinese friends - I'm
>poking fun at cultural ignorance. I'm not impressed that you have Chinese
>friends. So do I - you don't hear me bragging about it, do you?
>
>=======
>
>I like a rice cooker, but I usually cook it in the microwave these days, 2
>parts water, 1 part rice, butter, salt. 15 minutes in the microwave
>uncovered. Fluff with a fork and done. BTW years ago I did burn the rice on
>the stove a time or two, and I'm Caucasian.
>
>Cheri
>

When I'm surfing through the TV channels, I will stop at any cooking
show or show about pots and pans. I was passing HSN (I think) one day
and one of the well known men chefs of about 60-70 years of age was
touting his pots and pans (I can't think of his name right now)
Anyway, the pot in question was his rice cooker. He wanted to show
what a fine job it did and he turned it upside down to dump out the
contents. There was a lot left on the bottom and it was all scorched
a lovely brown. He made ummm-ummm noises and said how wonderful the
crust stuff was and that not every one could have that. I realize he
was probably trying to save a bad TV moment, but that was the first
time I had ever seen or heard of scorched rice. Since then, I've seen
it mentioned on cooking shows a couple of times like it was a good and
preferred thing. I have never scorched rice but I would like to try
it (not black) it looks as though it could be an ummmm-ummm thing.
Janet US

On Friday, January 27, 2017 at 2:29:58 PM UTC-10, U.S. Janet B. wrote:
> On Thu, 26 Jan 2017 23:10:50 -0800, "Cheri" >
> wrote:
>
> >"dsi1" <dsi100yahoo.com> wrote in message
> ...
> >On Thursday, January 26, 2017 at 2:45:17 PM UTC-10, wrote:
> >> On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsiyahoo.com>
> >> wrote:
> >>
> >> >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10,
> >> >wrote:
> >> >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100,
> >> >> >Bruce > wrote:
> >> >>
> >> >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
> >> >> >wrote:
> >> >> >
> >> >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
> >> >> >>> dsi1 wrote:
> >> >> >>> >
> >> >> >>> > The advent of the automatic rice cooker meant that we no longer
> >> >> >>> > got the scorched rice on the bottom of the pan.
> >> >> >>>
> >> >> >>> Interesting. I've always cooked my rice in a small saucepan with
> >> >> >>> lid and
> >> >> >>> timed. I have never scorched rice...ever. Not white or the brown
> >> >> >>> that
> >> >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
> >> >> >>
> >> >> >>You must be lucky in the extreme. I used to scorch the rice all the
> >> >> >>time before our family got an automatic rice cooker. My
> >> >> >>recommendation is you try out your luck in Vegas.
> >> >> >>
> >> >> >>Asian cultures will be quite familiar with this stuff. Perhaps white
> >> >> >>folks are incapable of burning rice. That's OK, I can't make mashed
> >> >> >>potatoes so I'd call it a fair trade.
> >> >> >
> >> >> >Racial stereotyping!
> >> >>
> >> >> Or something. I cook my rice the way a Chinese cook taught me and the
> >> >> way most of my Chinese friends do, a couple have rice cookers but the
> >> >> rest use the saucepan method.
> >> >
> >> >I don't know. Name one white person that burns rice. All the Asians that
> >> >I know will burn rice but I can't think of a single haole that does. In
> >> >the white universe, scorched rice is virtually unknown.
> >>
> >> That's stupid, as well as racist. I prefer you don't insult all my
> >> Chinese friends.
> >
> >What's insulting is someone saying that they don't ever scorch their rice
> >when cooking. At best it's saying that Asians are incompetent at making
> >rice, at worst, it's saying that scorched rice doesn't ever happen. This is
> >arrogant as well as ignorant. I'm not insulting your Chinese friends - I'm
> >poking fun at cultural ignorance. I'm not impressed that you have Chinese
> >friends. So do I - you don't hear me bragging about it, do you?
> >
> >=======
> >
> >I like a rice cooker, but I usually cook it in the microwave these days, 2
> >parts water, 1 part rice, butter, salt. 15 minutes in the microwave
> >uncovered. Fluff with a fork and done. BTW years ago I did burn the rice on
> >the stove a time or two, and I'm Caucasian.
> >
> >Cheri
> >
>
> When I'm surfing through the TV channels, I will stop at any cooking
> show or show about pots and pans. I was passing HSN (I think) one day
> and one of the well known men chefs of about 60-70 years of age was
> touting his pots and pans (I can't think of his name right now)
> Anyway, the pot in question was his rice cooker. He wanted to show
> what a fine job it did and he turned it upside down to dump out the
> contents. There was a lot left on the bottom and it was all scorched
> a lovely brown. He made ummm-ummm noises and said how wonderful the
> crust stuff was and that not every one could have that. I realize he
> was probably trying to save a bad TV moment, but that was the first
> time I had ever seen or heard of scorched rice. Since then, I've seen
> it mentioned on cooking shows a couple of times like it was a good and
> preferred thing. I have never scorched rice but I would like to try
> it (not black) it looks as though it could be an ummmm-ummm thing.
> Janet US

I once made some rice soup and scorched the bottom. I tasted the brown material and it was an intense experience. Somehow I had produced some super umami material. Near as I can figure, I had come across a way to make something similar to MSG by scorching rice in the presence of salt. It was so intense that just thinking about it makes me shiver.

On 27 Jan 2017 21:51:04 GMT, notbob > wrote:

>On 2017-01-27, > wrote:
>
>> Convenience really - a small pyrex dish with lid for me - when done,
>> rice on plate, pyrex in dishwasher, doesn't come anymore simple than
>> that
>
>Sure, it does!
>
>I don't eat rice.
>
>nb

Much prefer it to spuds!

On Fri, 27 Jan 2017 22:52:54 GMT, "l not -l" > wrote:

>
>On 27-Jan-2017, notbob > wrote:
>
>> On 2017-01-27, > wrote:
>>
>> > Convenience really - a small pyrex dish with lid for me - when done,
>> > rice on plate, pyrex in dishwasher, doesn't come anymore simple than
>> > that
>>
>> Sure, it does!
>>
>> I don't eat rice.
>>
>> nb
>Or, do away with the pyrex and the dishwasher and opt for one of these fine
>products:
>http://www.hinoderice.com/our-products/#2-half

Interesting, haven't seen them here in Canada, but anyway, I am
looking at single serving.

U.S. Janet B. wrote:
>
>When I'm surfing through the TV channels, I will stop at any cooking
>show or show about pots and pans. I was passing HSN (I think) one day
>and one of the well known men chefs of about 60-70 years of age was
>touting his pots and pans (I can't think of his name right now)
>Anyway, the pot in question was his rice cooker. He wanted to show
>what a fine job it did and he turned it upside down to dump out the
>contents. There was a lot left on the bottom and it was all scorched
>a lovely brown. He made ummm-ummm noises and said how wonderful the
>crust stuff was and that not every one could have that. I realize he
>was probably trying to save a bad TV moment, but that was the first
>time I had ever seen or heard of scorched rice. Since then, I've seen
>it mentioned on cooking shows a couple of times like it was a good and
>preferred thing. I have never scorched rice but I would like to try
>it (not black) it looks as though it could be an ummmm-ummm thing.
>Janet US

The browned (not burnt) rice crust at the bottom of the pot is
considered a treat in hispanic cookery... same as the crispy fat from
a pork roast. I suppose it's like so many trim away the crusts from
bread and won't eat the end/heel whereas in some cultures the bread
crusts are considered the best part. There are those who relish
cookie dough, I think eating raw dough is disgusting, I don't want
soft cookies either. I want my baked goods well baked, extra crusty,
what I call high brown. In Belize the rice crust is called "bun"...
here's mo
http://www.epicurious.com/archive/bl...-ever-eat.html

On Fri, 27 Jan 2017 17:29:52 -0700, U.S. Janet B. >
wrote:

> I have never scorched rice but I would like to try
>it (not black) it looks as though it could be an ummmm-ummm thing.
>Janet US

If you are going to try it, seek out a recipe for Persian rice prep
for tahdig.

On Fri, 27 Jan 2017 21:10:43 -0500, Brooklyn1
> wrote:

>U.S. Janet B. wrote:
>>
>>When I'm surfing through the TV channels, I will stop at any cooking
>>show or show about pots and pans. I was passing HSN (I think) one day
>>and one of the well known men chefs of about 60-70 years of age was
>>touting his pots and pans (I can't think of his name right now)
>>Anyway, the pot in question was his rice cooker. He wanted to show
>>what a fine job it did and he turned it upside down to dump out the
>>contents. There was a lot left on the bottom and it was all scorched
>>a lovely brown. He made ummm-ummm noises and said how wonderful the
>>crust stuff was and that not every one could have that. I realize he
>>was probably trying to save a bad TV moment, but that was the first
>>time I had ever seen or heard of scorched rice. Since then, I've seen
>>it mentioned on cooking shows a couple of times like it was a good and
>>preferred thing. I have never scorched rice but I would like to try
>>it (not black) it looks as though it could be an ummmm-ummm thing.
>>Janet US
>
>The browned (not burnt) rice crust at the bottom of the pot is
>considered a treat in hispanic cookery... same as the crispy fat from
>a pork roast. I suppose it's like so many trim away the crusts from
>bread and won't eat the end/heel whereas in some cultures the bread
>crusts are considered the best part. There are those who relish
>cookie dough, I think eating raw dough is disgusting, I don't want
>soft cookies either. I want my baked goods well baked, extra crusty,
>what I call high brown. In Belize the rice crust is called "bun"...
>here's mo
>http://www.epicurious.com/archive/bl...-ever-eat.html
>
interesting, thank you
Janet US

On Fri, 27 Jan 2017 22:46:16 -0500, Boron Elgar
> wrote:

>On Fri, 27 Jan 2017 17:29:52 -0700, U.S. Janet B. >
>wrote:
>
>> I have never scorched rice but I would like to try
>>it (not black) it looks as though it could be an ummmm-ummm thing.
>>Janet US
>
>If you are going to try it, seek out a recipe for Persian rice prep
>for tahdig.
>
thank you
Janet US

"U.S. Janet B." > wrote in message
...
> On Thu, 26 Jan 2017 23:10:50 -0800, "Cheri" >
> wrote:
>
>>"dsi1" > wrote in message
...
>>On Thursday, January 26, 2017 at 2:45:17 PM UTC-10,
>>wrote:
>>> On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsi10yahoo.com>
>>> wrote:
>>>
>>> >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10,
>>> >wrote:
>>> >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100,
>>> >> >Bruce > wrote:
>>> >>
>>> >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
>>> >> >wrote:
>>> >> >
>>> >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
>>> >> >>> dsi1 wrote:
>>> >> >>> >
>>> >> >>> > The advent of the automatic rice cooker meant that we no longer
>>> >> >>> > got the scorched rice on the bottom of the pan.
>>> >> >>>
>>> >> >>> Interesting. I've always cooked my rice in a small saucepan with
>>> >> >>> lid and
>>> >> >>> timed. I have never scorched rice...ever. Not white or the brown
>>> >> >>> that
>>> >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
>>> >> >>
>>> >> >>You must be lucky in the extreme. I used to scorch the rice all the
>>> >> >>time before our family got an automatic rice cooker. My
>>> >> >>recommendation is you try out your luck in Vegas.
>>> >> >>
>>> >> >>Asian cultures will be quite familiar with this stuff. Perhaps
>>> >> >>white
>>> >> >>folks are incapable of burning rice. That's OK, I can't make mashed
>>> >> >>potatoes so I'd call it a fair trade.
>>> >> >
>>> >> >Racial stereotyping!
>>> >>
>>> >> Or something. I cook my rice the way a Chinese cook taught me and
>>> >> the
>>> >> way most of my Chinese friends do, a couple have rice cookers but the
>>> >> rest use the saucepan method.
>>> >
>>> >I don't know. Name one white person that burns rice. All the Asians
>>> >that
>>> >I know will burn rice but I can't think of a single haole that does. In
>>> >the white universe, scorched rice is virtually unknown.
>>>
>>> That's stupid, as well as racist. I prefer you don't insult all my
>>> Chinese friends.
>>
>>What's insulting is someone saying that they don't ever scorch their rice
>>when cooking. At best it's saying that Asians are incompetent at making
>>rice, at worst, it's saying that scorched rice doesn't ever happen. This
>>is
>>arrogant as well as ignorant. I'm not insulting your Chinese friends - I'm
>>poking fun at cultural ignorance. I'm not impressed that you have Chinese
>>friends. So do I - you don't hear me bragging about it, do you?
>>
>>=======
>>
>>I like a rice cooker, but I usually cook it in the microwave these days, 2
>>parts water, 1 part rice, butter, salt. 15 minutes in the microwave
>>uncovered. Fluff with a fork and done. BTW years ago I did burn the rice
>>on
>>the stove a time or two, and I'm Caucasian.
>>
>>Cheri
>>
>
> When I'm surfing through the TV channels, I will stop at any cooking
> show or show about pots and pans. I was passing HSN (I think) one day
> and one of the well known men chefs of about 60-70 years of age was
> touting his pots and pans (I can't think of his name right now)
> Anyway, the pot in question was his rice cooker. He wanted to show
> what a fine job it did and he turned it upside down to dump out the
> contents. There was a lot left on the bottom and it was all scorched
> a lovely brown. He made ummm-ummm noises and said how wonderful the
> crust stuff was and that not every one could have that. I realize he
> was probably trying to save a bad TV moment, but that was the first
> time I had ever seen or heard of scorched rice. Since then, I've seen
> it mentioned on cooking shows a couple of times like it was a good and
> preferred thing. I have never scorched rice but I would like to try
> it (not black) it looks as though it could be an ummmm-ummm thing.
> Janet US

It seems that a lot of people do prefer that outside crust, my SIL was
asking if I knew of a rice cooker that would be best for that, but I didn't
know.

Cheri

On 2017-01-28, U.S Janet B > wrote:

> On Fri, 27 Jan 2017 21:10:43 -0500, Brooklyn1

>>http://www.epicurious.com/archive/bl...-ever-eat.html

> interesting, thank you

Middle Eaterners call it "tahdig". I usta have a Persian rice cooker
--bought at a Middle Eastern store-- that automatically made a
tahdig. It's the only way I will eat plain rice. I usta make a Thai
based fish curry that was served on tahdig rice. Yum!

nb

On 2017-01-28, U.S Janet B > wrote:

>>If you are going to try it, seek out a recipe for Persian rice prep
>>for tahdig.

I've tried making it without a specialized rice cooker. I failed
every time! That's jes me. Do as you please.

This is one dish that benefits from a special cooker. Mine was cheap
($39) and made a perfect tahdig, every time. I regret tossing it,
thinking I could replace it, easily. (not!) 8|

nb

wrote in rec.food.cooking:

> I make whole wheat toast pizza every other weekend, 2 slices for
> lunch and supper on sat and for lunch on sun, 6 slices total.

Sounds good! I like white wheat for pizza so I guess I'm a bit staid
in that area but I add spices and herbs to the dough so it's not your
basic bland stuff.

--

On Sat, 28 Jan 2017 23:26:38 -0600, Sqwertz >
wrote:

>On Fri, 27 Jan 2017 17:29:52 -0700, U.S. Janet B. wrote:
>
>> When I'm surfing through the TV channels, I will stop at any cooking
>> show or show about pots and pans.
>
>You must not flip the channels between 1:00am and 5:00am because you'd
>be watching Copper Chef commercials all morning. They're on at least
>2 channels at any given time during those hours.
>
>-sw

not totally. There's the electric pressure cooker
Janet US

On 28 Jan 2017 14:40:52 GMT, notbob > wrote:

> On 2017-01-28, U.S Janet B > wrote:
>
> > On Fri, 27 Jan 2017 21:10:43 -0500, Brooklyn1
>
> >>http://www.epicurious.com/archive/bl...-ever-eat.html
>
> > interesting, thank you
>
> Middle Eaterners call it "tahdig". I usta have a Persian rice cooker
> --bought at a Middle Eastern store-- that automatically made a
> tahdig. It's the only way I will eat plain rice. I usta make a Thai
> based fish curry that was served on tahdig rice. Yum!
>
Isn't that crust used for (Chinese) "sizzling rice soup" too? Yum!


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

On 28 Jan 2017 14:46:53 GMT, notbob > wrote:

> On 2017-01-28, U.S Janet B > wrote:
>
> >>If you are going to try it, seek out a recipe for Persian rice prep
> >>for tahdig.
>
> I've tried making it without a specialized rice cooker. I failed
> every time! That's jes me. Do as you please.
>
> This is one dish that benefits from a special cooker. Mine was cheap
> ($39) and made a perfect tahdig, every time. I regret tossing it,
> thinking I could replace it, easily. (not!) 8|
>
Where's your URL to the specialized rice cooker?



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

On Sat, 28 Jan 2017 15:21:02 -0600, "cshenk" > wrote:

> wrote in rec.food.cooking:
>
> > I make whole wheat toast pizza every other weekend, 2 slices for
> > lunch and supper on sat and for lunch on sun, 6 slices total.
>
> Sounds good! I like white wheat for pizza so I guess I'm a bit staid
> in that area but I add spices and herbs to the dough so it's not your
> basic bland stuff.

I got a whole new perspective on GF pizza today. I made a Trader
Joe's GF pizza that had a masa base and Mexican toppings (delicious) -
the bells went off: Italian pizza toppings over fried polenta!


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

On 1/27/2017 6:38 PM, Brooklyn1 wrote:
> The ONLY memorable thing dsi1 does here is to
> constantly remind us that he's Oriental...

I snipped a bunch but I kind of have to agree here. Does it really
matter he lives in Hawaii or that he might be of Polynesian, Hawaiian,
Chinese, or Japanese descent? Not to me.

Heck, my parents lived on KÄ«lauea for two years. This was before I was
born. My two older brothers (still pretty much babies at the time) were
there with them. I remember my mother telling me about a Japanese woman
who lived next door who would go outside and stomp on huge snails on her
patio with her bare feet. Common sense would tell me to put down salt,
it deters snails and slugs. Apparently just stomping on snails was a
native tradition. Sounds pretty disgusting to me.

The Hawaiian islands are certainly not the cut off from the rest of the
world. It's all well and good to want to preserve culture. It is not
as if the islands of Hawaii are a mystery.

Guess what I saw on the 'Antiques Roadshow' last night? A "poi
pounder". Poi being a traditional Hawaiian food. Sorry, not something
I want to eat. But gee, the show was taped in Indiana, stateside.
They'd sure heard of Hawaii (and poi) even if dsi1 has never heard of
Indiana. LOL

Jill

"jmcquown" > wrote in message
news
> On 1/27/2017 6:38 PM, Brooklyn1 wrote:
>> The ONLY memorable thing dsi1 does here is to
>> constantly remind us that he's Oriental...
>
> I snipped a bunch but I kind of have to agree here. Does it really matter
> he lives in Hawaii or that he might be of Polynesian, Hawaiian, Chinese,
> or Japanese descent? Not to me.
>
> Heck, my parents lived on KÄ«lauea for two years. This was before I was
> born. My two older brothers (still pretty much babies at the time) were
> there with them. I remember my mother telling me about a Japanese woman
> who lived next door who would go outside and stomp on huge snails on her
> patio with her bare feet. Common sense would tell me to put down salt, it
> deters snails and slugs. Apparently just stomping on snails was a native
> tradition. Sounds pretty disgusting to me.
>
> The Hawaiian islands are certainly not the cut off from the rest of the
> world. It's all well and good to want to preserve culture. It is not as
> if the islands of Hawaii are a mystery.
>
> Guess what I saw on the 'Antiques Roadshow' last night? A "poi pounder".
> Poi being a traditional Hawaiian food. Sorry, not something I want to
> eat. But gee, the show was taped in Indiana, stateside. They'd sure heard
> of Hawaii (and poi) even if dsi1 has never heard of Indiana. LOL
>
> Jill


I thought the pounder was NOT an attractive thing I would want sitting
around. LOL

Cheri