Ophelia wrote:
> LOL it is just a bit different. I haven't had tapioca pudding since
> school days

I'll buy a pint every few years. I like it but not frequently.

Bruce wrote:
>
> 100g raw pecans, milled
> 500g pumpkin, cut into cubes and skin removed, steamed
> ½ brown onion, peeled, sauteed
> 2 garlic cloves, peeled, sauteed
> 5 mild chillies, halved, sauteed
> 20g olive oil, for sauteeing
> ½ tsp ground cumin
> 1 tsp smoked paprika
> ½ tsp chili flakes
> 1 block of vegetable stock concentrate
> 1 lemon, juice only

Making it plain with just pumpkin and salt might be a
letdown, eliminating all that.

If the above recipe was liked, Just have a swallow of
baking soda in water afterwards if you get indigestion.
Immediate fix.

For some reason, eggs will give me indigestion but
not always. I still eat eggs.

Bruce wrote:
>
> I've had my current car for 12 years and I've
> never washed the outside. I'm afraid it would rust.

I go out and wash mine on a rainy day every few months.
Just an old wet washcloth and quickly wipe it all down.
As long as it continues to rain for a little more, to
rinse it all off, it turns out clean and spot free.

Bruce wrote:
>
> Lately I've been eating light rye
> supermarket bread. It's not terrible, but bread can be so much nicer.

I like supermarket rye bread fine. Jewish, seeded rye. I think
it's "Arnolds" brand, definitely not Pepperidge Farm.
I only like it toasted though.

All the taste and all the extra chemicals.

Sheldon wrote:
> The old bakers retired and died, their kids became doctors, lawyers,
> and CPAs... there are no more old time bakers.

Pretty much the case in many businesses where a son takes over
the business. Worthless spoiled son that destroys the good
business within a few years. I worked for one.

Jinx the Minx wrote:
> Personal time?! I have no idea what that is these days. Between work, and
> scouts, and sports, and play practice, were not home much. And with DH out
> of the country at the moment, Im a one man show.

I sympathize with you. Especially if you have more than one.
I raised one myself and it was full time job in addition to
my full time work job.

I had 2 full time jobs. It was worth it though.
Busy but good times and now good memories.

On 2020-02-18 9:32 a.m., Gary wrote:
> Ophelia wrote:
>> LOL it is just a bit different. I haven't had tapioca pudding since
>> school days
>
> I'll buy a pint every few years. I like it but not frequently.
>

I have always loved it. I have only bought it once or twice. The store
bough stuff is pretty bad compared to home made, and it is so easy to make.

On Tuesday, February 18, 2020 at 9:33:25 AM UTC-5, Gary wrote:
> Bruce wrote:
> >
> > I've had my current car for 12 years and I've
> > never washed the outside. I'm afraid it would rust.
>
> I go out and wash mine on a rainy day every few months.
> Just an old wet washcloth and quickly wipe it all down.
> As long as it continues to rain for a little more, to
> rinse it all off, it turns out clean and spot free.

I like to wash off the salt occasionally in the winter. I can't
think of an automated car wash around here that doesn't have an
undercarriage wash.

Cindy Hamilton

On Tuesday, February 18, 2020 at 9:34:01 AM UTC-5, Gary wrote:
> Bruce wrote:
> >
> > Lately I've been eating light rye
> > supermarket bread. It's not terrible, but bread can be so much nicer.
>
> I like supermarket rye bread fine. Jewish, seeded rye. I think
> it's "Arnolds" brand, definitely not Pepperidge Farm.
> I only like it toasted though.
>
> All the taste and all the extra chemicals.

My husband likes Beefsteak Rye, but I find it a little sweet. And soft.

I prefer the rye bread from the bakery. No sugar, and I have to use my
incisors to get through the crust. I usually have part of a loaf in the
freezer.

Cindy Hamilton

On Tue, 18 Feb 2020 06:57:08 -0000 (UTC), Jinx the Minx
> wrote:

>Sheldon > wrote:
>> On Mon, 17 Feb 2020 11:53:34 -0000, Janet > wrote:
>>
>>> In article >,
>>> says...
>>>>
>>>> On Sunday, February 16, 2020 at 1:07:14 AM UTC-10, Ophelia wrote:
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> On Saturday, February 15, 2020 at 6:52:30 PM UTC-10, Leo wrote:
>>>>>> On 2020 Feb 15, , dsi1 wrote
>>>>>> (in >):
>>>>>>
>>>>>>> There's no need to buy no stinkin' box of Ric-A-Roni if you know how to
>>>>>>> make
>>>>>>> fried rice. Ric-A-Roni is for people that want fried rice but want to go
>>>>>>> about it in a completely half-assed, wrong, way.
>>>>>>
>>>>>> Don?t forget the vermicelli! Herb ox granulated chicken bouillon works
>>>>>> fine, and the rice isn't long grain. Otherwise, maybe sprinkle some dried
>>>>>> parsley into the mix. Now that?s Far Eastern fare with a Western twist
>>>>>> (vermicelli) in twenty five minutes. Pfffft.
>>>>>> Frankly, angel hair pasta is closer to the original SF treat, and it?s
>>>>>> impossible to cut the dried pasta to exact RaR size. Been there, done
>>>>>> that.
>>>>>> What I?ve described is close, but not exact, and it?s tasty enough for
>>>>>> government work.
>>>>>>
>>>>>> leo
>>>>>
>>>>> The idea of browning some rice and pasta in oil is an interesting one. OTOH,
>>>>> the end product mostly looks and tastes like cooked rice. It's better to
>>>>> just fry the rice after cooking it. Small orzo might be a good substitute
>>>>> for vermicelli.
>>>>>
>>>>> ===
>>>>>
>>>>> I never use long grain, I use the sticky rice. What do you call that?
>>>>> Here it is called 'pudding rice'
>>>>
>>>> The world of rice is all so very confusing. The Chinese use long grain
>>>> rice for fried rice. The Japanese and Koreans will use a short/medium
>>>> grain rice for fried rice. The Hawaiians use a medium grain Calrose
>>>> rice. That's probably what you call sticky rice. We like rice that
>>>> sticks together because it's easier to eat with chopsticks.
>>>>
>>>> The short grain rice can be prepared "sticky" by using extra water. I
>>>> tend to make mine on the dry side. What you refer as "sticky" rice has
>>>> mostly to do with how it's prepared.
>>>>
>>>> What we refer to as "sticky" rice on this rock is a type of high gluten
>>>> type of long grain rice that the Thais prefer. We went to a Thai
>>>> restaurant and had some last night. It's quite chewy. I like to dump
>>>> curry sauce over it to loosen it up a bit. It's not what I'm used to.
>>>>
>>>> There's another type of high gluten short grain rice called "mochi" or
>>>> "sweet" rice. It's mostly used to make mochi and Japanese sweets. Mochi
>>>> is important for special occasions in Japan and Hawaii. Evidently, some
>>>> people consider mochi to be "deadly." That's just plain silly.
>>>>
>>>> https://theculturetrip.com/asia/japa...apanese-snack/
>>>
>>> Ophelie's clueless. UK "pudding rice" rice is not Asian "sticky
>>> rice".
>>>
>>> Janet UK
>>
>> I don't use any rice in rice pudding recipes, I much prefer large
>> pearl tapioca. I don't make it often as it's irresistable and puts
>> pounds on. Last time I made an 8 qt. potful, gave most to a neighbor
>> with 5 kids.
>>
>
>In other words, you made tapioca not rice pudding.

Yes, precisely the same recipe... I like the smoother texture better.

"Gary" wrote in message ...

Ophelia wrote:
> LOL it is just a bit different. I haven't had tapioca pudding since
> school days

I'll buy a pint every few years. I like it but not frequently.

===

I have never seen it on sale ready made

"Bruce" wrote in message ...

On Tue, 18 Feb 2020 09:58:35 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message
>news >
>On Mon, 17 Feb 2020 21:42:59 -0000, "Ophelia"
> wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Mon, 17 Feb 2020 20:38:56 -0000, "Ophelia"
> wrote:
>>
>>>"Bruce" wrote in message
...
>>>
>>>>I always got the impression that using the machine (Kenwood), getting
>>>>the dough of the dough hook and cleaning the machine afterwards would
>>>>be as much work as kneading the dough. But maybe not.
>>>>
>>>>(And I understand that it's different if you physically have trouble
>>>>kneading.)
>>>>
>>>>===
>>>>
>>>> Heck no!!! As soon as my dough is risen and ready for the oven, the
>>>> bowl
>>>>and paddle get washed)) Honestly it really is no big task)))
>>>>
>>>> I either stick it in the dish washer, or just fill the bowl with hot
>>>> water
>>>>(the paddle is in there) and it is clean in no time)
>>>
>>>I was just thinking that good mixers are expensive, also because I'm
>>>not sure how often I'd use it. But then I realised we have a
>>>Thermomix. I just used it to make a pumpkin dip, which gave both of us
>>>indigestion. But apparently, it can also do bread. I'll investigate.
>>>
>>>===
>>>
>>> LOL but does bread give you indigestion??
>>
>>No and normally we can eat just about anything. I can't figure out
>>what I did wrong with the pumpkin. I worked hygienically and the
>>ingredients were safe.
>>
>>===
>>
>> Just one of those things) AVOID!!! lol
>
>Lol, yes. Well, I'm going to make it again, but this time with only
>pumpkin and a bit of salt, leaving all the other ingredients out. See
>how that goes.
>
> ===
>
> What did you put in the first lot?

100g raw pecans, milled
500g pumpkin, cut into cubes and skin removed, steamed
½ brown onion, peeled, sauteed
2 garlic cloves, peeled, sauteed
5 mild chillies, halved, sauteed
20g olive oil, for sauteeing
½ tsp ground cumin
1 tsp smoked paprika
½ tsp chili flakes
1 block of vegetable stock concentrate
1 lemon, juice only

The cumin was old but came from the freezer. I really can't think what
could have been wrong. You can even eat pumpkin raw, or so I read.

==

There is certainly a lot in that to consider!!! I suppose you could keep
making your pumpkin and just add a few of those things at a time and see if
there is a reaction?

Ophelia wrote:
>
> "Gary" wrote:
>
> Ophelia wrote:
> > LOL it is just a bit different. I haven't had tapioca pudding since
> > school days
>
> I'll buy a pint every few years. I like it but not frequently.
>
> ===
>
> I have never seen it on sale ready made

Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
Pudding." I like it. It comes in a 22oz plastic container. Never
bothered to make my own.

On 2020-02-18 10:43 a.m., Gary wrote:

> Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
> Pudding." I like it. It comes in a 22oz plastic container. Never
> bothered to make my own.
>

It's easy to make. Pearl tapioca takes a little more planning because
you need to soak the pearls overnight to soften them. Minute tapioca can
soak in the milk in the pot for 10 minutes.

Soak the pearls over night, add milk and some sugar, heat it up, temper
beaten eggs, then into the put and stir till it thickens and add
vanilla. It's even better if you separate the eggs, beat the whites
and then fold them to the hot pudding.

With minute tapioca you can put the milk, eggs, sugar and tapioca in a
pot and let it sit for 10 minutes to soften the tapioca. Heat it up over
medium heat and bring it to a boil stirring all the time. Add vanilla
and let it cool.

On Tuesday, February 18, 2020 at 6:35:54 AM UTC-10, Dave Smith wrote:
> On 2020-02-18 10:43 a.m., Gary wrote:
>
> > Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
> > Pudding." I like it. It comes in a 22oz plastic container. Never
> > bothered to make my own.
> >
>
> It's easy to make. Pearl tapioca takes a little more planning because
> you need to soak the pearls overnight to soften them. Minute tapioca can
> soak in the milk in the pot for 10 minutes.
>
> Soak the pearls over night, add milk and some sugar, heat it up, temper
> beaten eggs, then into the put and stir till it thickens and add
> vanilla. It's even better if you separate the eggs, beat the whites
> and then fold them to the hot pudding.
>
> With minute tapioca you can put the milk, eggs, sugar and tapioca in a
> pot and let it sit for 10 minutes to soften the tapioca. Heat it up over
> medium heat and bring it to a boil stirring all the time. Add vanilla
> and let it cool.

With the Minute Tapioca, you can use a whisk to stir it on the stove. This incorporates air into the mix. This makes beating the egg whites and folding in unnecessary. Amazing, eh?

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote:
>
> Ophelia wrote:
> > LOL it is just a bit different. I haven't had tapioca pudding since
> > school days
>
> I'll buy a pint every few years. I like it but not frequently.
>
> ===
>
> I have never seen it on sale ready made

Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
Pudding." I like it. It comes in a 22oz plastic container. Never
bothered to make my own.

===

I will have a look next time I am in the supermarket.

On Tue, 18 Feb 2020 09:34:02 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Lately I've been eating light rye
>> supermarket bread. It's not terrible, but bread can be so much nicer.
>
>I like supermarket rye bread fine. Jewish, seeded rye. I think
>it's "Arnolds" brand, definitely not Pepperidge Farm.
>I only like it toasted though.

You probably have to toast some life into it or you're eating limp
supermarket foam.

On Tue, 18 Feb 2020 09:32:39 -0500, Gary > wrote:

>Bruce wrote:
>>
>> 100g raw pecans, milled
>> 500g pumpkin, cut into cubes and skin removed, steamed
>> ½ brown onion, peeled, sauteed
>> 2 garlic cloves, peeled, sauteed
>> 5 mild chillies, halved, sauteed
>> 20g olive oil, for sauteeing
>> ½ tsp ground cumin
>> 1 tsp smoked paprika
>> ½ tsp chili flakes
>> 1 block of vegetable stock concentrate
>> 1 lemon, juice only
>
>Making it plain with just pumpkin and salt might be a
>letdown, eliminating all that.
>
>If the above recipe was liked, Just have a swallow of
>baking soda in water afterwards if you get indigestion.
>Immediate fix.

I'll try that next time.

I want to know what caused it. It's not a personal food sensitivity,
because my wife and I reacted the same way and we're not related, as
you might have guessed

>For some reason, eggs will give me indigestion but
>not always. I still eat eggs.

I used to have that if I ate more than one egg, but not anymore.
Strange.

On Tue, 18 Feb 2020 15:34:49 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Tue, 18 Feb 2020 09:58:35 -0000, "Ophelia"
> wrote:
>
>>What did you put in the first lot?
>
>100g raw pecans, milled
>500g pumpkin, cut into cubes and skin removed, steamed
>½ brown onion, peeled, sauteed
>2 garlic cloves, peeled, sauteed
>5 mild chillies, halved, sauteed
>20g olive oil, for sauteeing
>½ tsp ground cumin
>1 tsp smoked paprika
>½ tsp chili flakes
>1 block of vegetable stock concentrate
>1 lemon, juice only
>
>The cumin was old but came from the freezer. I really can't think what
>could have been wrong. You can even eat pumpkin raw, or so I read.
>
>==
>
> There is certainly a lot in that to consider!!! I suppose you could keep
>making your pumpkin and just add a few of those things at a time and see if
>there is a reaction?

Yes, that would be the smart approach.

On 2020-02-18 11:59 a.m., dsi1 wrote:
> On Tuesday, February 18, 2020 at 6:35:54 AM UTC-10, Dave Smith
> wrote:
>> On 2020-02-18 10:43 a.m., Gary wrote:
>>
>>> Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
>>> Pudding." I like it. It comes in a 22oz plastic container.
>>> Never bothered to make my own.
>>>
>>
>> It's easy to make. Pearl tapioca takes a little more planning
>> because you need to soak the pearls overnight to soften them.
>> Minute tapioca can soak in the milk in the pot for 10 minutes.
>>
>> Soak the pearls over night, add milk and some sugar, heat it up,
>> temper beaten eggs, then into the put and stir till it thickens and
>> add vanilla. It's even better if you separate the eggs, beat the
>> whites and then fold them to the hot pudding.
>>
>> With minute tapioca you can put the milk, eggs, sugar and tapioca
>> in a pot and let it sit for 10 minutes to soften the tapioca. Heat
>> it up over medium heat and bring it to a boil stirring all the
>> time. Add vanilla and let it cool.
>
> With the Minute Tapioca, you can use a whisk to stir it on the stove.
> This incorporates air into the mix. This makes beating the egg whites
> and folding in unnecessary. Amazing, eh?
>

Possibly, but the need thing about beating the whites and then folding
them into the hot pudding is that it cooks them immediately and gives a
nice fluffy texture, and it is probably a lot less work than the
constant whisking.

Sheldon > wrote:
> On Tue, 18 Feb 2020 06:57:08 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Sheldon > wrote:
>>> On Mon, 17 Feb 2020 11:53:34 -0000, Janet > wrote:
>>>
>>>> In article >,
>>>> says...
>>>>>
>>>>> On Sunday, February 16, 2020 at 1:07:14 AM UTC-10, Ophelia wrote:
>>>>>> "dsi1" wrote in message
>>>>>> ...
>>>>>>
>>>>>> On Saturday, February 15, 2020 at 6:52:30 PM UTC-10, Leo wrote:
>>>>>>> On 2020 Feb 15, , dsi1 wrote
>>>>>>> (in >):
>>>>>>>
>>>>>>>> There's no need to buy no stinkin' box of Ric-A-Roni if you know how to
>>>>>>>> make
>>>>>>>> fried rice. Ric-A-Roni is for people that want fried rice but want to go
>>>>>>>> about it in a completely half-assed, wrong, way.
>>>>>>>
>>>>>>> Don?t forget the vermicelli! Herb ox granulated chicken bouillon works
>>>>>>> fine, and the rice isn't long grain. Otherwise, maybe sprinkle some dried
>>>>>>> parsley into the mix. Now that?s Far Eastern fare with a Western twist
>>>>>>> (vermicelli) in twenty five minutes. Pfffft.
>>>>>>> Frankly, angel hair pasta is closer to the original SF treat, and it?s
>>>>>>> impossible to cut the dried pasta to exact RaR size. Been there, done
>>>>>>> that.
>>>>>>> What I?ve described is close, but not exact, and it?s tasty enough for
>>>>>>> government work.
>>>>>>>
>>>>>>> leo
>>>>>>
>>>>>> The idea of browning some rice and pasta in oil is an interesting one. OTOH,
>>>>>> the end product mostly looks and tastes like cooked rice. It's better to
>>>>>> just fry the rice after cooking it. Small orzo might be a good substitute
>>>>>> for vermicelli.
>>>>>>
>>>>>> ===
>>>>>>
>>>>>> I never use long grain, I use the sticky rice. What do you call that?
>>>>>> Here it is called 'pudding rice'
>>>>>
>>>>> The world of rice is all so very confusing. The Chinese use long grain
>>>>> rice for fried rice. The Japanese and Koreans will use a short/medium
>>>>> grain rice for fried rice. The Hawaiians use a medium grain Calrose
>>>>> rice. That's probably what you call sticky rice. We like rice that
>>>>> sticks together because it's easier to eat with chopsticks.
>>>>>
>>>>> The short grain rice can be prepared "sticky" by using extra water. I
>>>>> tend to make mine on the dry side. What you refer as "sticky" rice has
>>>>> mostly to do with how it's prepared.
>>>>>
>>>>> What we refer to as "sticky" rice on this rock is a type of high gluten
>>>>> type of long grain rice that the Thais prefer. We went to a Thai
>>>>> restaurant and had some last night. It's quite chewy. I like to dump
>>>>> curry sauce over it to loosen it up a bit. It's not what I'm used to.
>>>>>
>>>>> There's another type of high gluten short grain rice called "mochi" or
>>>>> "sweet" rice. It's mostly used to make mochi and Japanese sweets. Mochi
>>>>> is important for special occasions in Japan and Hawaii. Evidently, some
>>>>> people consider mochi to be "deadly." That's just plain silly.
>>>>>
>>>>> https://theculturetrip.com/asia/japa...apanese-snack/
>>>>
>>>> Ophelie's clueless. UK "pudding rice" rice is not Asian "sticky
>>>> rice".
>>>>
>>>> Janet UK
>>>
>>> I don't use any rice in rice pudding recipes, I much prefer large
>>> pearl tapioca. I don't make it often as it's irresistable and puts
>>> pounds on. Last time I made an 8 qt. potful, gave most to a neighbor
>>> with 5 kids.
>>>
>>
>> In other words, you made tapioca not rice pudding.
>
> Yes, precisely the same recipe... I like the smoother texture better.
>

I like both, but Im partial to rice pudding. Especially my mothers.

On 2020 Feb 17, , cshenk wrote
(in >):

> Would the European be more related to Ariborio (Italian I seem to
> recall)?

And thats what I use for Rice-A-Roni. I had to look in the cupboard. You
can bet that Rice-A-Roni uses Arborio. Well...Id bet it anyway.

leo

On 2020 Feb 18, , Dave Smith wrote
(in article >):

> I have always loved it. I have only bought it once or twice. The store
> bough stuff is pretty bad compared to home made, and it is so easy to make.

KozyShack makes a tasty tapioca (to me). They also make a rice pudding that
I havent tried. Im not sure if the brand is regional, national or if
it is available in Canada.
Im thinking of going into promotions.

leo

On 2020 Feb 18, , Gary wrote
(in article >):

> Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
> Pudding." I like it. It comes in a 22oz plastic container. Never
> bothered to make my own.

I should have read further They also sell six packs of 4 ounce
containers where I live. I love both their chocolate and tapioca. Someday,
Ill try their rice pudding. Since youre in Virginia Beach and Im
in Nevada, I guess theyre national.

leo

Leo > wrote:
> On 2020 Feb 18, , Dave Smith wrote
> (in article >):
>
>> I have always loved it. I have only bought it once or twice. The store
>> bough stuff is pretty bad compared to home made, and it is so easy to make.
>
> KozyShack makes a tasty tapioca (to me). They also make a rice pudding that
> I havent tried. Im not sure if the brand is regional, national or if
> it is available in Canada.
> Im thinking of going into promotions.
>
> leo
>
>
>

As far as manufactured rice puddings go, KozyShack isnt bad. It definitely
works in a pinch, especially with a generous sprinkling of good cinnamon on
top.

On 2020-02-19 12:11 a.m., Leo wrote:
> On 2020 Feb 18, , Dave Smith wrote
> (in article >):
>
>> I have always loved it. I have only bought it once or twice. The store
>> bough stuff is pretty bad compared to home made, and it is so easy to make.
>
> KozyShack makes a tasty tapioca (to me). They also make a rice pudding that
> I havent tried. Im not sure if the brand is regional, national or if
> it is available in Canada.
> Im thinking of going into promotions.
>

That is available here. I have tried it. It is not too bad for a
commercially made tapioca, but not as good as home made. I have a bunch
of milk to use up. I can see some tapioca in my future.

On Wed, 19 Feb 2020 03:39:09 -0000 (UTC), Jinx the Minx
> wrote:

>Sheldon > wrote:
>> On Tue, 18 Feb 2020 06:57:08 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> Sheldon > wrote:
>>>> On Mon, 17 Feb 2020 11:53:34 -0000, Janet > wrote:
>>>>
>>>>> In article >,
>>>>> says...
>>>>>>
>>>>>> On Sunday, February 16, 2020 at 1:07:14 AM UTC-10, Ophelia wrote:
>>>>>>> "dsi1" wrote in message
>>>>>>> ...
>>>>>>>
>>>>>>> On Saturday, February 15, 2020 at 6:52:30 PM UTC-10, Leo wrote:
>>>>>>>> On 2020 Feb 15, , dsi1 wrote
>>>>>>>> (in >):
>>>>>>>>
>>>>>>>>> There's no need to buy no stinkin' box of Ric-A-Roni if you know how to
>>>>>>>>> make
>>>>>>>>> fried rice. Ric-A-Roni is for people that want fried rice but want to go
>>>>>>>>> about it in a completely half-assed, wrong, way.
>>>>>>>>
>>>>>>>> Don?t forget the vermicelli! Herb ox granulated chicken bouillon works
>>>>>>>> fine, and the rice isn't long grain. Otherwise, maybe sprinkle some dried
>>>>>>>> parsley into the mix. Now that?s Far Eastern fare with a Western twist
>>>>>>>> (vermicelli) in twenty five minutes. Pfffft.
>>>>>>>> Frankly, angel hair pasta is closer to the original SF treat, and it?s
>>>>>>>> impossible to cut the dried pasta to exact RaR size. Been there, done
>>>>>>>> that.
>>>>>>>> What I?ve described is close, but not exact, and it?s tasty enough for
>>>>>>>> government work.
>>>>>>>>
>>>>>>>> leo
>>>>>>>
>>>>>>> The idea of browning some rice and pasta in oil is an interesting one. OTOH,
>>>>>>> the end product mostly looks and tastes like cooked rice. It's better to
>>>>>>> just fry the rice after cooking it. Small orzo might be a good substitute
>>>>>>> for vermicelli.
>>>>>>>
>>>>>>> ===
>>>>>>>
>>>>>>> I never use long grain, I use the sticky rice. What do you call that?
>>>>>>> Here it is called 'pudding rice'
>>>>>>
>>>>>> The world of rice is all so very confusing. The Chinese use long grain
>>>>>> rice for fried rice. The Japanese and Koreans will use a short/medium
>>>>>> grain rice for fried rice. The Hawaiians use a medium grain Calrose
>>>>>> rice. That's probably what you call sticky rice. We like rice that
>>>>>> sticks together because it's easier to eat with chopsticks.
>>>>>>
>>>>>> The short grain rice can be prepared "sticky" by using extra water. I
>>>>>> tend to make mine on the dry side. What you refer as "sticky" rice has
>>>>>> mostly to do with how it's prepared.
>>>>>>
>>>>>> What we refer to as "sticky" rice on this rock is a type of high gluten
>>>>>> type of long grain rice that the Thais prefer. We went to a Thai
>>>>>> restaurant and had some last night. It's quite chewy. I like to dump
>>>>>> curry sauce over it to loosen it up a bit. It's not what I'm used to.
>>>>>>
>>>>>> There's another type of high gluten short grain rice called "mochi" or
>>>>>> "sweet" rice. It's mostly used to make mochi and Japanese sweets. Mochi
>>>>>> is important for special occasions in Japan and Hawaii. Evidently, some
>>>>>> people consider mochi to be "deadly." That's just plain silly.
>>>>>>
>>>>>> https://theculturetrip.com/asia/japa...apanese-snack/
>>>>>
>>>>> Ophelie's clueless. UK "pudding rice" rice is not Asian "sticky
>>>>> rice".
>>>>>
>>>>> Janet UK
>>>>
>>>> I don't use any rice in rice pudding recipes, I much prefer large
>>>> pearl tapioca. I don't make it often as it's irresistable and puts
>>>> pounds on. Last time I made an 8 qt. potful, gave most to a neighbor
>>>> with 5 kids.
>>>>
>>>
>>> In other words, you made tapioca not rice pudding.
>>
>> Yes, precisely the same recipe... I like the smoother texture better.
>>
>
>I like both, but I’m partial to rice pudding. Especially my mother’s.

That is dependant on mom's recipe a lot more than whether rice or
tapioca. In the US most tapioca is actually sego palm starch.

On Tue, 18 Feb 2020 21:17:16 -0800, Leo >
wrote:

>On 2020 Feb 18, , Gary wrote
>(in article >):
>
>> Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
>> Pudding." I like it. It comes in a 22oz plastic container. Never
>> bothered to make my own.
>
>I should have read further They also sell six packs of 4 ounce
>containers where I live. I love both their chocolate and tapioca. Someday,
>I’ll try their rice pudding. Since you’re in Virginia Beach and I’m
>in Nevada, I guess they’re national.
>
>leo

Cozy Shack is sold in NY too... I think those 4 oz containers are
expensive, you're paying mostly for the packaging... and 4 ounces is
practically nothing, it's just a tease. That's why I make my own
tapioca puddding.

Sheldon wrote:
> On Tue, 18 Feb 2020 21:17:16 -0800, Leo >
> wrote:
>
>> On 2020 Feb 18, , Gary wrote
>> (in article >):
>>
>>> Only brand I ever see is "Cozy Shack - Old fashioned Tapioca
>>> Pudding." I like it. It comes in a 22oz plastic container. Never
>>> bothered to make my own.
>>
>> I should have read further They also sell six packs of 4 ounce
>> containers where I live. I love both their chocolate and tapioca. Someday,
>> Ill try their rice pudding. Since youre in Virginia Beach and Im
>> in Nevada, I guess theyre national.
>>
>> leo
>
> Cozy Shack is sold in NY too... I think those 4 oz containers are
> expensive, you're paying mostly for the packaging... and 4 ounces is
> practically nothing, it's just a tease. That's why I make my own
> tapioca puddding.
>

In a five gallon bucket, right Popeye?

Sheldon wrote:
> On Wed, 19 Feb 2020 03:39:09 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Sheldon > wrote:
>>> On Tue, 18 Feb 2020 06:57:08 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> Sheldon > wrote:
>>>>> On Mon, 17 Feb 2020 11:53:34 -0000, Janet > wrote:
>>>>>
>>>>>> In article >,
>>>>>> says...
>>>>>>>
>>>>>>> On Sunday, February 16, 2020 at 1:07:14 AM UTC-10, Ophelia wrote:
>>>>>>>> "dsi1" wrote in message
>>>>>>>> ...
>>>>>>>>
>>>>>>>> On Saturday, February 15, 2020 at 6:52:30 PM UTC-10, Leo wrote:
>>>>>>>>> On 2020 Feb 15, , dsi1 wrote
>>>>>>>>> (in >):
>>>>>>>>>
>>>>>>>>>> There's no need to buy no stinkin' box of Ric-A-Roni if you know how to
>>>>>>>>>> make
>>>>>>>>>> fried rice. Ric-A-Roni is for people that want fried rice but want to go
>>>>>>>>>> about it in a completely half-assed, wrong, way.
>>>>>>>>>
>>>>>>>>> Don?t forget the vermicelli! Herb ox granulated chicken bouillon works
>>>>>>>>> fine, and the rice isn't long grain. Otherwise, maybe sprinkle some dried
>>>>>>>>> parsley into the mix. Now that?s Far Eastern fare with a Western twist
>>>>>>>>> (vermicelli) in twenty five minutes. Pfffft.
>>>>>>>>> Frankly, angel hair pasta is closer to the original SF treat, and it?s
>>>>>>>>> impossible to cut the dried pasta to exact RaR size. Been there, done
>>>>>>>>> that.
>>>>>>>>> What I?ve described is close, but not exact, and it?s tasty enough for
>>>>>>>>> government work.
>>>>>>>>>
>>>>>>>>> leo
>>>>>>>>
>>>>>>>> The idea of browning some rice and pasta in oil is an interesting one. OTOH,
>>>>>>>> the end product mostly looks and tastes like cooked rice. It's better to
>>>>>>>> just fry the rice after cooking it. Small orzo might be a good substitute
>>>>>>>> for vermicelli.
>>>>>>>>
>>>>>>>> ===
>>>>>>>>
>>>>>>>> I never use long grain, I use the sticky rice. What do you call that?
>>>>>>>> Here it is called 'pudding rice'
>>>>>>>
>>>>>>> The world of rice is all so very confusing. The Chinese use long grain
>>>>>>> rice for fried rice. The Japanese and Koreans will use a short/medium
>>>>>>> grain rice for fried rice. The Hawaiians use a medium grain Calrose
>>>>>>> rice. That's probably what you call sticky rice. We like rice that
>>>>>>> sticks together because it's easier to eat with chopsticks.
>>>>>>>
>>>>>>> The short grain rice can be prepared "sticky" by using extra water. I
>>>>>>> tend to make mine on the dry side. What you refer as "sticky" rice has
>>>>>>> mostly to do with how it's prepared.
>>>>>>>
>>>>>>> What we refer to as "sticky" rice on this rock is a type of high gluten
>>>>>>> type of long grain rice that the Thais prefer. We went to a Thai
>>>>>>> restaurant and had some last night. It's quite chewy. I like to dump
>>>>>>> curry sauce over it to loosen it up a bit. It's not what I'm used to.
>>>>>>>
>>>>>>> There's another type of high gluten short grain rice called "mochi" or
>>>>>>> "sweet" rice. It's mostly used to make mochi and Japanese sweets. Mochi
>>>>>>> is important for special occasions in Japan and Hawaii. Evidently, some
>>>>>>> people consider mochi to be "deadly." That's just plain silly.
>>>>>>>
>>>>>>> https://theculturetrip.com/asia/japa...apanese-snack/
>>>>>>
>>>>>> Ophelie's clueless. UK "pudding rice" rice is not Asian "sticky
>>>>>> rice".
>>>>>>
>>>>>> Janet UK
>>>>>
>>>>> I don't use any rice in rice pudding recipes, I much prefer large
>>>>> pearl tapioca. I don't make it often as it's irresistable and puts
>>>>> pounds on. Last time I made an 8 qt. potful, gave most to a neighbor
>>>>> with 5 kids.
>>>>>
>>>>
>>>> In other words, you made tapioca not rice pudding.
>>>
>>> Yes, precisely the same recipe... I like the smoother texture better.
>>>
>>
>> I like both, but Im partial to rice pudding. Especially my mothers.
>
> That is dependant on mom's recipe a lot more than whether rice or
> tapioca. In the US most tapioca is actually sego palm starch.
>

Yoose forgot to mention mom's tits Popeye!

On Mon, 17 Feb 2020 20:14:57 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Mon, 17 Feb 2020 12:50:21 -0500, S Viemeister
> wrote:
>
>>On 2/17/2020 12:31 PM, Bruce wrote:
>>
>>> I always got the impression that using the machine (Kenwood), getting
>>> the dough of the dough hook and cleaning the machine afterwards would
>>> be as much work as kneading the dough. But maybe not.
>>>
>>If the bowl and hook are washed off immediately, it take only a few
>>seconds. Let bits of dough dry on, though, and it can take a while.
>
>Well, it sounds tempting. Lately I've been eating light rye
>supermarket bread. It's not terrible, but bread can be so much nicer.
>
>===
>
> Let us know how you get on))

I made the first bread in the Thermomix. It came out great. The
machine did all the sticky work, except for the cleanup afterwards,
which I never do to the standard of the powers that be. But I'll
definitely do this a lot more.

"Bruce" wrote in message ...

On Mon, 17 Feb 2020 20:14:57 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message
.. .
>
>On Mon, 17 Feb 2020 12:50:21 -0500, S Viemeister
> wrote:
>
>>On 2/17/2020 12:31 PM, Bruce wrote:
>>
>>> I always got the impression that using the machine (Kenwood), getting
>>> the dough of the dough hook and cleaning the machine afterwards would
>>> be as much work as kneading the dough. But maybe not.
>>>
>>If the bowl and hook are washed off immediately, it take only a few
>>seconds. Let bits of dough dry on, though, and it can take a while.
>
>Well, it sounds tempting. Lately I've been eating light rye
>supermarket bread. It's not terrible, but bread can be so much nicer.
>
>===
>
> Let us know how you get on))

I made the first bread in the Thermomix. It came out great. The
machine did all the sticky work, except for the cleanup afterwards,
which I never do to the standard of the powers that be. But I'll
definitely do this a lot more.

====

Good I am pleased You will prefer it to the stuff you buy in your
supermarket I bet

On Thu, 20 Feb 2020 10:30:27 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Mon, 17 Feb 2020 20:14:57 -0000, "Ophelia"
> wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Mon, 17 Feb 2020 12:50:21 -0500, S Viemeister
> wrote:
>>
>>>On 2/17/2020 12:31 PM, Bruce wrote:
>>>
>>>> I always got the impression that using the machine (Kenwood), getting
>>>> the dough of the dough hook and cleaning the machine afterwards would
>>>> be as much work as kneading the dough. But maybe not.
>>>>
>>>If the bowl and hook are washed off immediately, it take only a few
>>>seconds. Let bits of dough dry on, though, and it can take a while.
>>
>>Well, it sounds tempting. Lately I've been eating light rye
>>supermarket bread. It's not terrible, but bread can be so much nicer.
>>
>>===
>>
>> Let us know how you get on))
>
>I made the first bread in the Thermomix. It came out great. The
>machine did all the sticky work, except for the cleanup afterwards,
>which I never do to the standard of the powers that be. But I'll
>definitely do this a lot more.
>
>====
>
> Good I am pleased You will prefer it to the stuff you buy in your
>supermarket I bet

Yes, there's no comparison

On 2020-02-20 12:32 a.m., Bruce wrote:
> On Mon, 17 Feb 2020 20:14:57 -0000, "Ophelia"
> > wrote:
>
>> "Bruce" wrote in message ...
>>
>> On Mon, 17 Feb 2020 12:50:21 -0500, S Viemeister
>> > wrote:
>>
>>> On 2/17/2020 12:31 PM, Bruce wrote:
>>>
>>>> I always got the impression that using the machine (Kenwood), getting
>>>> the dough of the dough hook and cleaning the machine afterwards would
>>>> be as much work as kneading the dough. But maybe not.
>>>>
>>> If the bowl and hook are washed off immediately, it take only a few
>>> seconds. Let bits of dough dry on, though, and it can take a while.
>>
>> Well, it sounds tempting. Lately I've been eating light rye
>> supermarket bread. It's not terrible, but bread can be so much nicer.
>>
>> ===
>>
>> Let us know how you get on))
>
> I made the first bread in the Thermomix. It came out great. The
> machine did all the sticky work, except for the cleanup afterwards,
> which I never do to the standard of the powers that be. But I'll
> definitely do this a lot more.
>
You'll eventually want to try sourdough.

On Thu, 20 Feb 2020 08:14:14 -0700, graham > wrote:

>On 2020-02-20 12:32 a.m., Bruce wrote:
>> On Mon, 17 Feb 2020 20:14:57 -0000, "Ophelia"
>> > wrote:
>>
>>> "Bruce" wrote in message ...
>>>
>>> On Mon, 17 Feb 2020 12:50:21 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/17/2020 12:31 PM, Bruce wrote:
>>>>
>>>>> I always got the impression that using the machine (Kenwood), getting
>>>>> the dough of the dough hook and cleaning the machine afterwards would
>>>>> be as much work as kneading the dough. But maybe not.
>>>>>
>>>> If the bowl and hook are washed off immediately, it take only a few
>>>> seconds. Let bits of dough dry on, though, and it can take a while.
>>>
>>> Well, it sounds tempting. Lately I've been eating light rye
>>> supermarket bread. It's not terrible, but bread can be so much nicer.
>>>
>>> ===
>>>
>>> Let us know how you get on))
>>
>> I made the first bread in the Thermomix. It came out great. The
>> machine did all the sticky work, except for the cleanup afterwards,
>> which I never do to the standard of the powers that be. But I'll
>> definitely do this a lot more.
>>
>You'll eventually want to try sourdough.

I've done that for many years and it makes great bread. But I like the
fact that with yeast bread, you hardly have to plan anything. Start
whenever you want to start and 2 hours later you have bread.