On 7/24/2019 5:23 PM, wrote:
> On Wed, 24 Jul 2019 11:57:57 -0400, jmcquown >
> wrote:
>
>> On 7/23/2019 6:33 AM, Gary wrote:
>>> Chris K. wrote:
>>>> I went with a simple baked potato for 90 minutes in my airfryer at
>>>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>>>
>>> You cooked a simple baked potato for 90 minutes?
>>>
>> It would take that long at 310°F.
>>
>> Jill
>
> I've never in my life baked a single lonely potatoe... I've always
> baked at least four and only when the oven is lit

You always talk about lighting an oven. You do realize not all of us
have to do that, right? The poster said he used one of those airfryer
things. 310 is an odd temperature. I do agree in that I generally bake
more than one potato or bake them along with something else. I've never
had to "light" an oven.

Jill

jmcquown wrote:
> On 7/24/2019 5:23 PM, wrote:
>> On Wed, 24 Jul 2019 11:57:57 -0400, jmcquown >
>> wrote:
>>
>>> On 7/23/2019 6:33 AM, Gary wrote:
>>>> Chris K. wrote:
>>>>> I went with a simple baked potato for 90 minutes in my airfryer at
>>>>> about 310 F topped with a garlic butter, sour cream, and fresh
>>>>> chives.
>>>>
>>>> You cooked a simple baked potato for 90 minutes?
>>>>
>>> It would take that long at 310°F.
>>>
>>> Jill
>>
>> I've never in my life baked a single lonely potatoe... I've always
>> baked at least four and only when the oven is lit
>
> You always talk about lighting an oven.* You do realize not all of
> us have to do that, right?* The poster said he used one of those
> airfryer things.* 310 is an odd temperature.* I do agree in that I
> generally bake more than one potato or bake them along with
> something else.* I've never had to "light" an oven.
>
> Jill


Popeye himself is lit ... on crystal palace.

wrote in message ...

On Wed, 24 Jul 2019 16:35:47 +0100, "Ophelia"
> wrote:

>wrote in message ...
>
>
>Sheldon wrote:
>
>Ukelele House Special includes pineapple and SPAM.
>Your husband would like SPAM fly lice.
>
> He loves Spam! He loves pineapple too) Particularly together)
>
>
>Most Chinese restaurants in NYC serve a house special fly lice that
>includes shrimp, chicken. and pork.
>#]
>
> Together? In one dish?
>
>One of my favorite Chinese
>restaurant meals is house special fried rice drowned in lobster
>sauce... I also like yat ka mein; a tureen of noodle soup with many
>other ingredients including roast duck, there's no authentic recipe.
>
>https://www.flickr.com/photos/eating...on/3431236809/
>https://search.aol.com/aol/image?p=y...0&action=click
>https://search.aol.com/aol/image?p=y...0&action=click
>
>
> I see a lot of pictures but no recipes


There really is no recipe... Chinese cookery mainly consists of ways
to use whatever left overs are in one's fridge... it's waste not want
not cookery. I've never once in my life followed a written recipe...
COOKING IS NOT PHARMACY!

===

LOL ok

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "dsi1" wrote:
> > These days, I like to make a minimalist style of fried rice with just
> > garlic
> > and a little shoyu. That's the way I'd season fried rice if I was cooking
> > for a Brit.
> >
> > ===
> >
> > Please feel free to make that for us any time <g>
>
> I doubt you'd like the garlic. Not bland enough.
>
> ===
>
> I can't use fresh garlic D. doesn't like it, but i do use plenty of
> jarred garlic. It is like a loose paste and it doesn't give that sharp
> flavour.
>
> Oh and 'thwap'!

Well see there? I was right. Thankfully you "thwap"ed me rather
than get offended. You seem to know when I'm teasing now.

jmcquown wrote:
>
> On 7/23/2019 6:33 AM, Gary wrote:
> > Chris K. wrote:
> >> I went with a simple baked potato for 90 minutes in my airfryer at
> >> about 310 F topped with a garlic butter, sour cream, and fresh chives.
> >
> > You cooked a simple baked potato for 90 minutes?
> >
> It would take that long at 310°F.
>
> Jill

Perhaps that's true but no need ever to slow cook a darn potato.

Ophelia wrote:
>
> wrote in message ...
> There really is no recipe... Chinese cookery mainly consists of ways
> to use whatever left overs are in one's fridge... it's waste not want
> not cookery. I've never once in my life followed a written recipe...
> COOKING IS NOT PHARMACY!
>
> ===
>
> LOL ok

Don't listen to Sheldar. He never cooks chinese. Never a picture
and there are many recipes that can be good to follow. Cooking
without a recipe and only using scraps in the fridge is nothing
but cheap chinese food.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "dsi1" wrote:
> > These days, I like to make a minimalist style of fried rice with just
> > garlic
> > and a little shoyu. That's the way I'd season fried rice if I was
> > cooking
> > for a Brit.
> >
> > ===
> >
> > Please feel free to make that for us any time <g>
>
> I doubt you'd like the garlic. Not bland enough.
>
> ===
>
> I can't use fresh garlic D. doesn't like it, but i do use plenty of
> jarred garlic. It is like a loose paste and it doesn't give that sharp
> flavour.
>
> Oh and 'thwap'!

Well see there? I was right. Thankfully you "thwap"ed me rather
than get offended. You seem to know when I'm teasing now.

===

;p

On Wednesday, July 24, 2019 at 7:29:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, July 24, 2019 at 4:43:50 AM UTC-10, Ophelia wrote:
> >
> > Do you make sticky rice??
>
> I don't. I just eat it when I go to Thai restaurants or as Japanese-kine
> mochi during the new year.
>
> https://www.youtube.com/watch?v=fp84YC6M-C0
>
> ===
>
> So that is made with sticky rice then! Sticky rice is my favourite and
> I make it when I can.
>
> I mentioned that D. is on a restricted diet atm and I am cooking
> wholemeal long grain rice for him. He does prefer sticky rice too though)

By "sticky rice" you mean mochi rice/sweet glutinous rice? That's what I'm guessing but the UK might have different names for rice. On this rock sticky rice could mean mochi rice or a method of cooking Japanese rice.

The mochi in the video was made from rice flour. That's faster and the results are more consistent. I make baked mochi from rice flour. People still do make mochi from mochi rice that is steamed and has to be pounded but most times it's because it's an old family tradition.

https://www.youtube.com/watch?v=vzj0IkKhaYQ

"dsi1" wrote in message
...

On Wednesday, July 24, 2019 at 7:29:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, July 24, 2019 at 4:43:50 AM UTC-10, Ophelia wrote:
> >
> > Do you make sticky rice??
>
> I don't. I just eat it when I go to Thai restaurants or as Japanese-kine
> mochi during the new year.
>
> https://www.youtube.com/watch?v=fp84YC6M-C0
>
> ===
>
> So that is made with sticky rice then! Sticky rice is my favourite
> and
> I make it when I can.
>
> I mentioned that D. is on a restricted diet atm and I am cooking
> wholemeal long grain rice for him. He does prefer sticky rice too
> though)

By "sticky rice" you mean mochi rice/sweet glutinous rice? That's what I'm
guessing but the UK might have different names for rice. On this rock sticky
rice could mean mochi rice or a method of cooking Japanese rice.


I don't know. My type is short grain used here for rice puddings

The mochi in the video was made from rice flour. That's faster and the
results are more consistent. I make baked mochi from rice flour. People
still do make mochi from mochi rice that is steamed and has to be pounded
but most times it's because it's an old family tradition.

https://www.youtube.com/watch?v=vzj0IkKhaYQ

On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
>
>
> I don't know. My type is short grain used here for rice puddings
>

Thanks for the clarification. Mochi rice is a different type of rice, one that is high in gluten. Beat me how that is. It is prepared by steaming and is quite chewy. I think it would work swell in rice pudding. I had some at a Thai restaurant on Sunday. It was mochi rice in sweetened coconut cream. Gosh, it's good stuff.

https://www.youtube.com/watch?v=osGfh5A7ta0

"dsi1" wrote in message
...

On Wednesday, July 24, 2019 at 7:29:01 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, July 24, 2019 at 4:43:50 AM UTC-10, Ophelia wrote:
> >
> > Do you make sticky rice??
>
> I don't. I just eat it when I go to Thai restaurants or as Japanese-kine
> mochi during the new year.
>
> https://www.youtube.com/watch?v=fp84YC6M-C0
>
> ===
>
> So that is made with sticky rice then! Sticky rice is my favourite
> and
> I make it when I can.
>
> I mentioned that D. is on a restricted diet atm and I am cooking
> wholemeal long grain rice for him. He does prefer sticky rice too
> though)

By "sticky rice" you mean mochi rice/sweet glutinous rice? That's what I'm
guessing but the UK might have different names for rice. On this rock sticky
rice could mean mochi rice or a method of cooking Japanese rice.

The mochi in the video was made from rice flour. That's faster and the
results are more consistent. I make baked mochi from rice flour. People
still do make mochi from mochi rice that is steamed and has to be pounded
but most times it's because it's an old family tradition.

https://www.youtube.com/watch?v=vzj0IkKhaYQ

I just managed to watch that) Wow. Well, mine is certainly not like
mochi, but I love that the whole family are involved)

"dsi1" wrote in message
...

On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
>
>
> I don't know. My type is short grain used here for rice puddings
>

Thanks for the clarification. Mochi rice is a different type of rice, one
that is high in gluten. Beat me how that is. It is prepared by steaming and
is quite chewy. I think it would work swell in rice pudding. I had some at a
Thai restaurant on Sunday. It was mochi rice in sweetened coconut cream.
Gosh, it's good stuff.

https://www.youtube.com/watch?v=osGfh5A7ta0

====

Is that short grain rice?

On Mon, 22 Jul 2019, tert in seattle wrote:

> writes:
>> On Monday, July 22, 2019 at 12:30:05 PM UTC-5, tert in seattle wrote:
>>>
>>> we get a lot of different varieties here in Washington so I'm often
>>> trying something new
>>>
>>> I just tried ambrosia apples for the first time - they're pretty good!
>>>
>> I'm usually trying whatever 'new' apple is offered at the grocery store and I
>> *think* I've had them but it's been a while so I honestly don't remember.
>> There's another 'new' apple out called the 'Opal' and it's a cross between
>> a golden delicious and ???. The first couple I had were rather good then the
>> last ones I had were just too dang sour.
>>
>> There's a _________crisp apple on the market and dang if I can remember the
>> name of it that everybody raved about. Does that sound familiar?? I found
>> it awfully sour, too. Maybe it was picked too early, I don't know, but I
>> was underwhelmed.
>
> the honeycrips apples here are really good, not sour at all
>
>

well, there's Honey Crisp apples, and Cripps Pink aka Pink Lady, that I
find to be REALLY delicious. Sweet and tart at the same time, in a
perfect balance.

On Mon, 22 Jul 2019, Dave Smith wrote:

> On 2019-07-22 12:59 p.m., wrote:
>> On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle
>> wrote:
>>>
>>> red delicious apples are one of the all time top mis-named foods
>>>
>> They USED to be a fantastic apple but I think everybody on the planet
>> who grows and sells these have monkeyed around with the original
>> plant so much it's become a terrible fruit.
>>
>
> I never liked them.I always thought it was a misnomer. It occurred to me
> that years ago, they were extremely popular but not so much anymore, so I did
> a little checking. It turns out that I was right about that. In the 1980s
> Delicious apples accounted for 3/4 of Washington's apple production. It is
> still the biggest single apple variety grown there, but its share of
> production is about half of what it used to be as other varieties have
> replaced them.
>
>

When I was a kid, Golden Delicious were exactly that. Nowadays, not so
much.

dsi1 wrote:

> On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> >
> >
> > I don't know. My type is short grain used here for rice
> > puddings
> >
>
> Thanks for the clarification. Mochi rice is a different type of rice,
> one that is high in gluten. Beat me how that is. It is prepared by
> steaming and is quite chewy. I think it would work swell in rice
> pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> in sweetened coconut cream. Gosh, it's good stuff.
>
> https://www.youtube.com/watch?v=osGfh5A7ta0

It's likely her 'sticky rice for pudding' is arriborio, a short grained
rice that I think comes from Italy but might be grown a lot of ofther
places.

Ophelia, 'sticky rice' has more to do with a cooking method so the
grains stick together, making it easier to use with chopsticks or form
sushi type foods. Mochi is a particular type of it that is sweeter.

Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> >
> >
> > I don't know. My type is short grain used here for rice
> > puddings
> >
>
> Thanks for the clarification. Mochi rice is a different type of rice,
> one that is high in gluten. Beat me how that is. It is prepared by
> steaming and is quite chewy. I think it would work swell in rice
> pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> in sweetened coconut cream. Gosh, it's good stuff.
>
> https://www.youtube.com/watch?v=osGfh5A7ta0
>
> ====
>
> Is that short grain rice?

There are many types of short grain rice.

barbie gee wrote:

>
>
> On Mon, 22 Jul 2019, tert in seattle wrote:
>
> > writes:
> > > On Monday, July 22, 2019 at 12:30:05 PM UTC-5, tert in seattle
> > > wrote:
> > > >
> > > > we get a lot of different varieties here in Washington so I'm
> > > > often trying something new
> > > >
> > > > I just tried ambrosia apples for the first time - they're
> > > > pretty good!
> > > >
> > > I'm usually trying whatever 'new' apple is offered at the grocery
> > > store and I *think* I've had them but it's been a while so I
> > > honestly don't remember. There's another 'new' apple out called
> > > the 'Opal' and it's a cross between a golden delicious and ???.
> > > The first couple I had were rather good then the last ones I had
> > > were just too dang sour.
> > >
> > > There's a _________crisp apple on the market and dang if I can
> > > remember the name of it that everybody raved about. Does that
> > > sound familiar?? I found it awfully sour, too. Maybe it was
> > > picked too early, I don't know, but I was underwhelmed.
> >
> > the honeycrips apples here are really good, not sour at all
> >
> >
>
> well, there's Honey Crisp apples, and Cripps Pink aka Pink Lady, that
> I find to be REALLY delicious. Sweet and tart at the same time, in a
> perfect balance.


If I put in another Apple tree, it will be a Pink Lady as it cross
pollenates well with my other 2 (Golden Delicious and Granny Apple).

barbie gee wrote:

>
>
> On Mon, 22 Jul 2019, Dave Smith wrote:
>
> > On 2019-07-22 12:59 p.m., wrote:
> > > On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle
> > > wrote:
> > > >
> > > > red delicious apples are one of the all time top mis-named foods
> > > >
> > > They USED to be a fantastic apple but I think everybody on the
> > > planet who grows and sells these have monkeyed around with the
> > > original plant so much it's become a terrible fruit.
> > >
> >
> > I never liked them.I always thought it was a misnomer. It occurred
> > to me that years ago, they were extremely popular but not so much
> > anymore, so I did a little checking. It turns out that I was right
> > about that. In the 1980s Delicious apples accounted for 3/4 of
> > Washington's apple production. It is still the biggest single
> > apple variety grown there, but its share of production is about
> > half of what it used to be as other varieties have replaced them.
> >
> >
>
> When I was a kid, Golden Delicious were exactly that. Nowadays, not
> so much.

Grin, try heirloom types which is what i have. They are smaller and
not as pretty but they taste so much better!

"cshenk" wrote in message
...

dsi1 wrote:

> On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> >
> >
> > I don't know. My type is short grain used here for rice
> > puddings
> >
>
> Thanks for the clarification. Mochi rice is a different type of rice,
> one that is high in gluten. Beat me how that is. It is prepared by
> steaming and is quite chewy. I think it would work swell in rice
> pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> in sweetened coconut cream. Gosh, it's good stuff.
>
> https://www.youtube.com/watch?v=osGfh5A7ta0

It's likely her 'sticky rice for pudding' is arriborio, a short grained
rice that I think comes from Italy but might be grown a lot of ofther
places.

Ophelia, 'sticky rice' has more to do with a cooking method so the
grains stick together, making it easier to use with chopsticks or form
sushi type foods. Mochi is a particular type of it that is sweeter.

====

Yes, thanks Carol. I understand about the 'sticky rice'. Mochi ...
previously unknown to me)

We can buy Arborio rice abut it doesn't act like the 'pudding rice' !

"cshenk" wrote in message
...

Ophelia wrote:

> "dsi1" wrote in message
> ...
>
> On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> >
> >
> > I don't know. My type is short grain used here for rice
> > puddings
> >
>
> Thanks for the clarification. Mochi rice is a different type of rice,
> one that is high in gluten. Beat me how that is. It is prepared by
> steaming and is quite chewy. I think it would work swell in rice
> pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> in sweetened coconut cream. Gosh, it's good stuff.
>
> https://www.youtube.com/watch?v=osGfh5A7ta0
>
> ====
>
> Is that short grain rice?

There are many types of short grain rice.

====

Yes, I know, but I was asking if 'that' rice, was short grain!

On Sunday, July 28, 2019 at 8:03:56 AM UTC-10, Ophelia wrote:
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> > >
> > >
> > > I don't know. My type is short grain used here for rice
> > > puddings
> > >
> >
> > Thanks for the clarification. Mochi rice is a different type of rice,
> > one that is high in gluten. Beat me how that is. It is prepared by
> > steaming and is quite chewy. I think it would work swell in rice
> > pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> > in sweetened coconut cream. Gosh, it's good stuff.
> >
> > https://www.youtube.com/watch?v=osGfh5A7ta0
> >
> > ====
> >
> > Is that short grain rice?
>
> There are many types of short grain rice.
>
> ====
>
> Yes, I know, but I was asking if 'that' rice, was short grain!

It's damn confusing! "sticky rice" to a Japanese person is mushy rice the way the Japanese prefer it. "Sticky rice" is also a high-starch rice served in Thai restaurants. It's not mushy but chewy. We can get sticky rice or regular Thai rice in restaurants over here. The Thai sticky rice is a long grain high-starch rice. The Japanese high-gluten rice is a short-grain rice that is not served with meals. They call it "mochi rice."

My guess is that I've made you even more confused than before. Sorry about that. If you would like to make mochi, don't start with the grain mochi rice - use sweet rice/mochi flour.

https://www.allrecipes.com/recipe/84...-butter-mochi/

On Sunday, July 28, 2019 at 11:42:14 AM UTC-10, dsi1 wrote:
> On Sunday, July 28, 2019 at 8:03:56 AM UTC-10, Ophelia wrote:
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> > > >
> > > >
> > > > I don't know. My type is short grain used here for rice
> > > > puddings
> > > >
> > >
> > > Thanks for the clarification. Mochi rice is a different type of rice,
> > > one that is high in gluten. Beat me how that is. It is prepared by
> > > steaming and is quite chewy. I think it would work swell in rice
> > > pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> > > in sweetened coconut cream. Gosh, it's good stuff.
> > >
> > > https://www.youtube.com/watch?v=osGfh5A7ta0
> > >
> > > ====
> > >
> > > Is that short grain rice?
> >
> > There are many types of short grain rice.
> >
> > ====
> >
> > Yes, I know, but I was asking if 'that' rice, was short grain!
>
> It's damn confusing! "sticky rice" to a Japanese person is mushy rice the way the Japanese prefer it. "Sticky rice" is also a high-starch rice served in Thai restaurants. It's not mushy but chewy. We can get sticky rice or regular Thai rice in restaurants over here. The Thai sticky rice is a long grain high-starch rice. The Japanese high-gluten rice is a short-grain rice that is not served with meals. They call it "mochi rice."
>
> My guess is that I've made you even more confused than before. Sorry about that. If you would like to make mochi, don't start with the grain mochi rice - use sweet rice/mochi flour.
>
> https://www.allrecipes.com/recipe/84...-butter-mochi/

I was mistaken about the Japanese "high-gluten" rice. It is called "glutinous rice" but it contains, like all rice, no gluten. Go figure! Sorry about that.

"dsi1" wrote in message
...

On Sunday, July 28, 2019 at 8:03:56 AM UTC-10, Ophelia wrote:
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> > >
> > >
> > > I don't know. My type is short grain used here for rice
> > > puddings
> > >
> >
> > Thanks for the clarification. Mochi rice is a different type of rice,
> > one that is high in gluten. Beat me how that is. It is prepared by
> > steaming and is quite chewy. I think it would work swell in rice
> > pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> > in sweetened coconut cream. Gosh, it's good stuff.
> >
> > https://www.youtube.com/watch?v=osGfh5A7ta0
> >
> > ====
> >
> > Is that short grain rice?
>
> There are many types of short grain rice.
>
> ====
>
> Yes, I know, but I was asking if 'that' rice, was short grain!

It's damn confusing! "sticky rice" to a Japanese person is mushy rice the
way the Japanese prefer it. "Sticky rice" is also a high-starch rice served
in Thai restaurants. It's not mushy but chewy. We can get sticky rice or
regular Thai rice in restaurants over here. The Thai sticky rice is a long
grain high-starch rice. The Japanese high-gluten rice is a short-grain rice
that is not served with meals. They call it "mochi rice."

My guess is that I've made you even more confused than before. Sorry about
that. If you would like to make mochi, don't start with the grain mochi
rice - use sweet rice/mochi flour.

https://www.allrecipes.com/recipe/84...-butter-mochi/

===

Thanks very much I guess I will just stick to the rice we now know
and love)) Thanks so much for trying to help me sort it all out, but I
doubt I will ever come across all those different types. No problem. we are
happy with what we have and your help is very much appreciated.

"dsi1" wrote in message
...

On Sunday, July 28, 2019 at 11:42:14 AM UTC-10, dsi1 wrote:
> On Sunday, July 28, 2019 at 8:03:56 AM UTC-10, Ophelia wrote:
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, July 26, 2019 at 12:34:57 AM UTC-10, Ophelia wrote:
> > > >
> > > >
> > > > I don't know. My type is short grain used here for rice
> > > > puddings
> > > >
> > >
> > > Thanks for the clarification. Mochi rice is a different type of rice,
> > > one that is high in gluten. Beat me how that is. It is prepared by
> > > steaming and is quite chewy. I think it would work swell in rice
> > > pudding. I had some at a Thai restaurant on Sunday. It was mochi rice
> > > in sweetened coconut cream. Gosh, it's good stuff.
> > >
> > > https://www.youtube.com/watch?v=osGfh5A7ta0
> > >
> > > ====
> > >
> > > Is that short grain rice?
> >
> > There are many types of short grain rice.
> >
> > ====
> >
> > Yes, I know, but I was asking if 'that' rice, was short grain!
>
> It's damn confusing! "sticky rice" to a Japanese person is mushy rice the
> way the Japanese prefer it. "Sticky rice" is also a high-starch rice
> served in Thai restaurants. It's not mushy but chewy. We can get sticky
> rice or regular Thai rice in restaurants over here. The Thai sticky rice
> is a long grain high-starch rice. The Japanese high-gluten rice is a
> short-grain rice that is not served with meals. They call it "mochi rice."
>
> My guess is that I've made you even more confused than before. Sorry about
> that. If you would like to make mochi, don't start with the grain mochi
> rice - use sweet rice/mochi flour.
>
> https://www.allrecipes.com/recipe/84...-butter-mochi/

I was mistaken about the Japanese "high-gluten" rice. It is called
"glutinous rice" but it contains, like all rice, no gluten. Go figure! Sorry
about that.

===

No need I assure you))