On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:

> The Kraft parmesan cheese comes in a plastic jar these days not the old
> cardboard 'CAN'. I have one here now and they do have an expiration
> date. Mine says May 2020 but no worries. I still use it and it's fine.
>
> I like it better than fresh because, dried, the flavor is more
> concentrated than fresh. Not much extra ingredients added. It's just
> stronger tasting which I like.

Real parmesan has much more flavor than dried. Even better,
pecorino romano has even more flavor. And you can buy it at Costco
for much less than these fake and tasteless American parmesans.

-sw



>
>
> `````````````````````````````````````````````````` `````````````````````````````````````````````````` ``````````````+

Julie Bove wrote:

>
> "Hank Rogers" > wrote in message
> ...
> > Julie Bove wrote:
> > >
> >>"cshenk" > wrote in message
> ...
> > > > Julie Bove wrote:
> > > >
> > > > > Normally, my go to white rice is any cheap stuff I can find.
> > > > > I am trying to stay out of stores right now so no more bulk
> > > > > stuff from Winco. Other than that, I generally buy the store
> > > > > brand. I use the proportions of 1 cup rice to one cup water
> > > > > or broth. Might add a little salt, butter or olive oil,
> > > > > depending on what I make. Bring to a boil, cook on low.
> > > > > covered, for 20 min. Perfect!
> > > >
> > > > This is an 'instant rice' (you can tell from the water
> > > > proportions).
> > >
> > > No. I would never use instant rice. Can't stand the stuff.
> > > >
> > > > >
> > > > > But I only recently was able to get the Walmart brand. I'm
> > > > > trying to use up the older rice. It's Blue Ribbon brand.
> > > > > Looks like any other rice when raw. I failed to read the
> > > > > package directions. For some reason, it uses 2 cups of water
> > > > > for each cup of rice. Cook time still 20 min.
> > > >
> > > > This is a regular rice. Generally it will be 1 cup rice to 2
> > > > cups water. You'll see dsi1 and I always talking that amount.
> > > > Minor variations based on special things like sushi, congee/juk
> > > > etc.
> > >
> > > I'll bet you don't use long grain though. And weird. I looked it
> > > up and it's saying everywhere I look to use twice as much water
> > > as rice. Maybe I'm lsoing my memory but I could swear I have
> > > always used a cup of rice and a cup of liquid.
> > > >
> > > > > I will add that I had another rice fail recently for the same
> > > > > reason, but that was minor. It was a small bag and I added it
> > > > > to some chicken broth. I was having stomach issues then and
> > > > > didn't pay a lick of attention to the texture, which was mush
> > > > > by the time it finally cooked.
> > > >
> > > > Such is apt to be either more than 2 cups broth (you just made
> > > > a basic congee/juk/rice porridge) or it was an instant rice
> > > > made with 2 cups broth. Don't despair, it's supposed to do that
> > > > if the proportions lead to it.
> > >
> > > I never use instant rice.
> > > >
> > > >
> > > > > I do know that not all rices cook the same way. Such as brown
> > > > > rice, light brown rice, Basmati, Jasmine, short grain, medium
> > > > > grain, instant, converted,etc. But from the way the front of
> > > > > the package looks, it's an ordinary long grain white rice.
> > > > > Why the big difference?
> > > > >
> > > > > Update on next batch. Followed directions to a tee. It did
> > > > > say to cook for 20 min. or until water was absorbed. At 20
> > > > > min. Very little water was absorbed and the rice was hard. At
> > > > > 38 min., the rice was slightly gummy but cooked through.
> > > > > Certainly not worth the price I paid for it. Grr..
> > > >
> > > > In this case, I suspect it was very old rice but also, it may
> > > > be ok but work better in a rice maker than a stove top. That
> > > > doesn't matter since you only stove top. Donate unopened bags
> > > > to local food kitchen.
> > >
> > > We don't have any local food kitchens and I would never donate a
> > > bad product. I'll use the rest of it up but be more careful when
> > > I cook it.
> >
> > Get the cheapest damn rice cooker you can find (about $15). They
> > are completely 100% idiot proof. They come with a plastic cup
> > (chinese sized cup). You add however many cups of raw rice you
> > want. Look inside the cooker's pot, and find the line labelled
> > with the number of cups you are cooking. Fill to that level with
> > water, no need to measure the water. IMPORTANT: Plug it into the
> > wall outlet. Push the on switch. Come back 20 min later. Time to
> > eat.
>
> Nope. No counter space or place to store it. Kitchen is tiny. Also, I
> rarely cook Asian food. Normally the rice I make is Mexican or
> Spanish. Doubt that would work in a rice cooker.

Blink: Ok, this is hopeless.

Gary wrote:

> On 12/13/2020 10:30 PM, Julie Bove wrote:
> > Mexican/Spanish rice all the time. Can a rice cooker do that?
>
> Sure it can but you don't need any rice cooker to make good rice.
> I would only consider one if I cooked rice for many people often.

Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
here.

wrote:

> "GM" > wrote in message
> ...
> > Gary wrote:
> >
> >> On 12/13/2020 9:16 PM, Julie Bove wrote:
> >> >
> >> > "dsi1" > wrote in message
> >> > ...
> >> > On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> >> >> Julie Bove wrote:
> >> >>
> >> >> > Normally, my go to white rice is any cheap stuff I can find. I am
> >> >> > trying to stay out of stores right now so no more bulk stuff from
> >> >> > Winco. Other than that, I generally buy the store brand. I use the
> >> >> > proportions of 1 cup rice to one cup water or broth. Might add a
> >> >> > little salt, butter or olive oil, depending on what I make. Bring to
> >> >> > a boil, cook on low. covered, for 20 min. Perfect!
> >> >> This is an 'instant rice' (you can tell from the water proportions).
> >> >> >
> >> >> > But I only recently was able to get the Walmart brand. I'm trying to
> >> >> > use up the older rice. It's Blue Ribbon brand. Looks like any other
> >> >> > rice when raw. I failed to read the package directions. For some
> >> >> > reason, it uses 2 cups of water for each cup of rice. Cook time
> >> >> > still
> >> >> > 20 min.
> >> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> >> >> water. You'll see dsi1 and I always talking that amount. Minor
> >> >> variations based on special things like sushi, congee/juk etc.
> >> >> > I will add that I had another rice fail recently for the same
> >> >> > reason,
> >> >> > but that was minor. It was a small bag and I added it to some
> >> >> > chicken
> >> >> > broth. I was having stomach issues then and didn't pay a lick of
> >> >> > attention to the texture, which was mush by the time it finally
> >> >> > cooked.
> >> >> Such is apt to be either more than 2 cups broth (you just made a basic
> >> >> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> >> >> broth. Don't despair, it's supposed to do that if the proportions lead
> >> >> to it.
> >> >> > I do know that not all rices cook the same way. Such as brown rice,
> >> >> > light brown rice, Basmati, Jasmine, short grain, medium grain,
> >> >> > instant, converted,etc. But from the way the front of the package
> >> >> > looks, it's an ordinary long grain white rice. Why the big
> >> >> > difference?
> >> >> >
> >> >> > Update on next batch. Followed directions to a tee. It did say to
> >> >> > cook for 20 min. or until water was absorbed. At 20 min. Very little
> >> >> > water was absorbed and the rice was hard. At 38 min., the rice was
> >> >> > slightly gummy but cooked through. Certainly not worth the price I
> >> >> > paid for it. Grr..
> >> >> In this case, I suspect it was very old rice but also, it may be ok
> >> >> but
> >> >> work better in a rice maker than a stove top. That doesn't matter
> >> >> since you only stove top. Donate unopened bags to local food kitchen.
> >> > I don't know how to cook anything other than Japanese medium grain
> >> > rice.
> >> > White people think it's weird that Asians wash their rice but that's
> >> > the
> >> > way I learned it. I also let the rice soak for 20 minutes before
> >> > cooking. During that time, the rice turns from translucent to opaque.
> >> > This is done to prevent the inside of the grain from being uncooked.
> >> > I'll pretty much add water to the rice so that the level is about an
> >> > inch or so above the rice, regardless of how much rice is in the pot.
> >> > It
> >> > doesn't make much sense but that's the way I learned it. My induction
> >> > range allows me to make perfect, scorch-free, rice. I don't need no
> >> > stinkin' rice cooker. If I had any other stove, I'd just buy an
> >> > automatic rice cooker.
> >> >
> >> > https://www.youtube.com/watch?v=45wHe9KdmrQ
> >> >
> >> > ---
> >> >
> >> > I've had rice that required rinsing and/or soaking. Brown basmati was
> >> > one such. There was a white rice but can't remember now what it was.
> >> >
> >> Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
> >> Long grain takes 20 minutes.
> >
> >
> > Or for convenience you can get Minute Rice, comes in various types. Also
> > Uncle Ben's and others even have pre - cooked rice, just warm it up, comes
> > in pouches or cups...I keep some pouches of UB's if I need some "quickie"
> > rice:
> >
> > https://minuterice.com/products/
> >
> > https://www.unclebens.com/rice-products/all
> >
> No way. I grew up eating either Uncle Ben's white rice or instant brown.
> Yuckaroni. I'd rather not eat.


Everything you post is the same iteration of your monotonous "dead puppy" story...

--
Best
Greg

Gary wrote:

> On 12/13/2020 10:29 PM, Hank Rogers wrote:
> > Julie Bove wrote:
> > > I once bought rice with rat turds in it. I couldn't remember
> > > where I bought it. Found out later it was Central Market. I wrote
> > > to the company. Even sent them pics. No response. The bag wasn't
> > > even open. They were clearly visible at the bottom of the stand
> > > up bag. Angela was sick at the time and I ran to the grocery
> > > store for a few items. Had I not been in such a hurry, I might
> > > have noticed.
> >
> > Those are put in to flavor the rice, but you can pick them out if
> > you don't like that flavor.
> >
> > If you do, do it BEFORE cooking!
>
> I consider rat turds and insect parts a bonus in my food. Extra
> protein.

Bwhahaha!

Sheldon Martin wrote:

> On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
> wrote:
>
> > On 12/13/2020 10:21 AM, cshenk wrote:
> >> Julie Bove wrote:
> >>
> >>> Normally, my go to white rice is any cheap stuff I can find. I am
> >>> trying to stay out of stores right now so no more bulk stuff from
> >>> Winco. Other than that, I generally buy the store brand. I use the
> >>> proportions of 1 cup rice to one cup water or broth. Might add a
> >>> little salt, butter or olive oil, depending on what I make. Bring
> to >>> a boil, cook on low. covered, for 20 min. Perfect!
> >>
> >> This is an 'instant rice' (you can tell from the water
> proportions).
> > >
> > Exactly, Carol. If it's a 1:1 ratio it's instant rice.
> >
> >>> But I only recently was able to get the Walmart brand. I'm trying
> to >>> use up the older rice. It's Blue Ribbon brand. Looks like any
> other >>> rice when raw. I failed to read the package directions. For
> some >>> reason, it uses 2 cups of water for each cup of rice. Cook
> time still >>> 20 min.
> >>
> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> >> water.
> >>
> > Says so right on the any package of long grain white rice. 2:1
> > ratio.
> >
> >>> I will add that I had another rice fail recently for the same
> reason, >>> but that was minor. It was a small bag and I added it to
> some chicken >>> broth. I was having stomach issues then and didn't
> pay a lick of >>> attention to the texture, which was mush by the
> time it finally >>> cooked.
> > >
> > She overcooked it because she wasn't feeling well, didn't set a
> > timer and let it over cook to mush. It is not the fault of the
> > brand of rice. She's lucky it didn't burn but likely added too
> > much chicken broth for that to happen.
> >
> >> In this case, I suspect it was very old rice but also, it may be
> ok but >> work better in a rice maker than a stove top. That doesn't
> matter >> since you only stove top. Donate unopened bags to local
> food kitchen. >>
> > She's not about to buy a rice cooker, despite how often she cooks
> > rice. It's easier to try to blame the brand rather than the cook.
> >
> > Jill
>
> I don't have a rice cooker, I'd never consider one. I was born with
> round eyes and curly platinum blond hair and I can still cook rice
> perfectly in an ordinary pot. Sometimes when I'm feeling culinarilly
> adventurous I find a left over ramen seasoning packet and substitute
> rice for ramen noodles... perfectly flavorful rice... sometimes a corn
> starch slurry and a beaten egg makes it drop dead good! hehe

I might try that! It almist sounds like th start of a rice based
eggdrop soup there.

wrote:

> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton
> wrote:
> >
> > On Sunday, December 13, 2020 at 4:11:38 PM UTC-5,
> > wrote:
> >
> > > Nobody on this planet, and I do mean nobody, but Ju-Ju can ****
> > > up cooking rice. She probably screws up boiling water, too.
> > >
> > I've done it, but not as badly nor as frequently as Julie. The two
> > major culprits are turning down the heat too soon or turning it
> > down too late. Both are a symptom of having more things going on
> > than I can keep track of.
> >
> > Cindy Hamilton
> >
> You are excused, you are not retarded. You don't act like stupidity
> is a virtue.

Smile, rice makers handle that so you can do other stuff.

It's simple. I make it very often. Enough to make sense to have one.

Sheldon Martin wrote:

> On Mon, 14 Dec 2020 13:14:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
> > On Monday, December 14, 2020 at 3:52:45 PM UTC-5,
> > wrote:
> >> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton
> wrote: >> >
> >> > On Sunday, December 13, 2020 at 4:11:38 PM UTC-5,
> wrote: >> >
> >> > > Nobody on this planet, and I do mean nobody, but Ju-Ju can
> **** up cooking >> > > rice. She probably screws up boiling water,
> too. >> > >
> >> > I've done it, but not as badly nor as frequently as Julie. The
> two major >> > culprits are turning down the heat too soon or turning
> it down too late. >> > Both are a symptom of having more things
> going on than I can keep track of. >> >
> >> > Cindy Hamilton
> >> >
> >> You are excused, you are not retarded. You don't act like
> stupidity is a virtue.
> >
> > I'm disinclined to tell the world when I've done something wrong.
> > I'd rather keep that to myself.
> >
> > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
> > rate, rice is so inexpensive I don't worry about buying the
> > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> >
> > Cindy Hamilton
>
> I've never looked at the price of rice... rice is so cheap who cares
> if a brand is 2¢ less a pound. I've been buying Goya rice in 20 pound
> bags for years and years and have never noticed the price...
> especially since a 20 pound bag lasts us nearly 20 years.

WOW! I use 5lbs up in 6-7 weeks here. Used to be more but we don't
eat as much of it as we used to.

Julie Bove wrote:

>
> "Ed Pawlowski" > wrote in message
> ...
> > On 12/14/2020 4:14 PM, Cindy Hamilton wrote:
> >
> > >
> > > I'm disinclined to tell the world when I've done something wrong.
> > > I'd rather keep that to myself.
> > >
> > > Cindy Hamilton
> > >
> >
> > Disagree. Confession, it is said, is good for the soul. We
> > members of RFC should fess up our wrongs and fee ourselves from
> > the torture of shame.
> >
> > OK, I'll start. I had a '71 Ford with whitewall tires. I was
> > parking it and scrapped the whitewall on the curb, marking it.
> >
> > I feel better already. Relieved of the shame, my day is brighter.
>
> I did that to my dad's 71 Buick. He was not happy.

LOL, when I first gassed up my car, I hit the pump, then twice more
trying to get away from it. Really tiny dings though. I was 15....

wrote:

> On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> wrote:
> >
> > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
> > rate, rice is so inexpensive I don't worry about buying the
> > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> >
> > Cindy Hamilton
> >
> When have you ever read a post from Julie that she hasn't screwed up
> a dish, it doesn't taste right, it didn't cook up correctly, I don't
> like that, I can't eat that, that is not available here, we had to
> wait in line for a year for a table, I can't get my mail?
>
> Riceland and Mahatma works for me, too. Even the stuff from Dollar
> Tree cooks up perfect every time.

I'm a self admitted rice snob. I like the better stuff.

Julie Bove wrote:

>
> > wrote in message
> ...
> > On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
> > >
> > > If it bothers you, why read it?
> > >
> > I keep hoping and thinking that s.o.m.e. day there will be a
> > normal post, not one that is her usual attention-seeking dribble.
> > That's why.
>
> And when I do make those, you never respond.

Actually we have. But you tend to reply as you did to this thread 'why
you can't do whatever' or 'dislike whatever' etc. Pretty frustrating
after a few years to even try.

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> > wrote in message
>> ...
>> > On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>> > >
>> > > If it bothers you, why read it?
>> > >
>> > I keep hoping and thinking that s.o.m.e. day there will be a
>> > normal post, not one that is her usual attention-seeking dribble.
>> > That's why.
>>
>> And when I do make those, you never respond.
>
> Actually we have. But you tend to reply as you did to this thread 'why
> you can't do whatever' or 'dislike whatever' etc. Pretty frustrating
> after a few years to even try.

I merely asked why the difference in cooking the various rices. I never
asked about rice cookers or bread.

"cshenk" > wrote in message
...
> Gary wrote:
>
>> On 12/13/2020 10:30 PM, Julie Bove wrote:
>> > Mexican/Spanish rice all the time. Can a rice cooker do that?
>>
>> Sure it can but you don't need any rice cooker to make good rice.
>> I would only consider one if I cooked rice for many people often.
>
> Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
> here.

But how do you do the Mexican rice in it?

On 2020-12-14 9:14 p.m., cshenk wrote:
> Julie Bove wrote:
>
>>
>> "Hank Rogers" > wrote in message

>>> Get the cheapest damn rice cooker you can find (about $15). They
>>> are completely 100% idiot proof. They come with a plastic cup
>>> (chinese sized cup). You add however many cups of raw rice you
>>> want. Look inside the cooker's pot, and find the line labelled
>>> with the number of cups you are cooking. Fill to that level with
>>> water, no need to measure the water. IMPORTANT: Plug it into the
>>> wall outlet. Push the on switch. Come back 20 min later. Time to
>>> eat.
>>
>> Nope. No counter space or place to store it. Kitchen is tiny. Also, I
>> rarely cook Asian food. Normally the rice I make is Mexican or
>> Spanish. Doubt that would work in a rice cooker.
>
> Blink: Ok, this is hopeless.
>

It always has been. There is always some excuse.

On Monday, December 14, 2020 at 4:40:40 PM UTC-10, cshenk wrote:
> wrote:
>
> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> > wrote:
> > >
> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
> > > rate, rice is so inexpensive I don't worry about buying the
> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> > >
> > > Cindy Hamilton
> > >
> > When have you ever read a post from Julie that she hasn't screwed up
> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
> > like that, I can't eat that, that is not available here, we had to
> > wait in line for a year for a table, I can't get my mail?
> >
> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
> > Tree cooks up perfect every time.
> I'm a self admitted rice snob. I like the better stuff.
My mother-in-law liked the higher class rice. I could never tell the difference between her high class rice and my off-the-rack rice. My wife could.

On 15/12/2020 02:31, cshenk wrote:
> wrote:
>> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton
>>> wrote:
>>>> Nobody on this planet, and I do mean nobody, but Ju-Ju can ****
>>>> up cooking rice. She probably screws up boiling water, too.
>>> I've done it, but not as badly nor as frequently as Julie. The two
>>> major culprits are turning down the heat too soon or turning it
>>> down too late. Both are a symptom of having more things going on
>>> than I can keep track of.
>> You are excused, you are not retarded. You don't act like stupidity
>> is a virtue.
>
> Smile, rice makers handle that so you can do other stuff.
>
> It's simple. I make it very often. Enough to make sense to have one.
>
Years ago, I had a rice cooker. When it died, I tried doing rice in the
microwave - it worked perfectly, so I never bothered to replace the rice
cooker.

On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
>
> > The Kraft parmesan cheese comes in a plastic jar these days not the old
> > cardboard 'CAN'. I have one here now and they do have an expiration
> > date. Mine says May 2020 but no worries. I still use it and it's fine.
> >
> > I like it better than fresh because, dried, the flavor is more
> > concentrated than fresh. Not much extra ingredients added. It's just
> > stronger tasting which I like.
> Real parmesan has much more flavor than dried. Even better,
> pecorino romano has even more flavor. And you can buy it at Costco
> for much less than these fake and tasteless American parmesans.

Gary mistakes "acrid and mouth-searing" for "flavorful".

Cindy Hamilton

On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> wrote:
>
> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> > wrote:
> > >
> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
> > > rate, rice is so inexpensive I don't worry about buying the
> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> > >
> > > Cindy Hamilton
> > >
> > When have you ever read a post from Julie that she hasn't screwed up
> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
> > like that, I can't eat that, that is not available here, we had to
> > wait in line for a year for a table, I can't get my mail?
> >
> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
> > Tree cooks up perfect every time.
> I'm a self admitted rice snob. I like the better stuff.

What's "better stuff"? We favor plain, long-grain rice. My husband typically
cooks it with salt and a dab of butter, then eats it with reduced chicken or
turkey stock in lieu of gravy. Jasmine, basmati, or other fragrant rice
would be intrusive to the flavor profile he's looking for.

We use basmati for Indian cooking, though.

Cindy Hamilton

On Monday, December 14, 2020 at 8:19:20 PM UTC-6, GM wrote:
> Julie Bove wrote
> > No way. I grew up eating either Uncle Ben's white rice or instant brown.
> > Yuckaroni. I'd rather not eat.
> Everything you post is the same iteration of your monotonous "dead puppy" story...
>
Rat turds are bad enough, but if I found a dead puppy in my bag
of rice, I'd never buy that brand again.
>
> --
> Best
> Greg

--Bryan

dsi1 wrote:

> On Monday, December 14, 2020 at 4:40:40 PM UTC-10, cshenk wrote:
> > wrote:
> >
> > > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> > > wrote:
> > > >
> > > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
> > > > any rate, rice is so inexpensive I don't worry about buying the
> > > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> > > >
> > > > Cindy Hamilton
> > > >
> > > When have you ever read a post from Julie that she hasn't screwed
> > > up a dish, it doesn't taste right, it didn't cook up correctly, I
> > > don't like that, I can't eat that, that is not available here, we
> > > had to wait in line for a year for a table, I can't get my mail?
> > >
> > > Riceland and Mahatma works for me, too. Even the stuff from
> > > Dollar Tree cooks up perfect every time.
> > I'm a self admitted rice snob. I like the better stuff.
> My mother-in-law liked the higher class rice. I could never tell the
> difference between her high class rice and my off-the-rack rice. My
> wife could.

Some have no difference, some do. One of my little guilty pleasures
was the Justco rice dispensors. They lined the wall near the checkouts
and there was a section that was all local grown. There was some sort
of tax writeoff if you also grew rice so it was common to see little
rice patches in the more rural sections. It might be only a 3m x 3m
plot but often it was more like double that.

It had a name that was translated to me as something like 'wild home
rice' because there was no attempt to keep cross fertilization down
among neighbors. There were often a few chickens running about as well.
For the rice, it would vary in sizes within the same batch with most
being a medium grain. Price was about 1$ a cup for raw but it was fun.

On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
>> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
>>
>>> The Kraft parmesan cheese comes in a plastic jar these days not the old
>>> cardboard 'CAN'. I have one here now and they do have an expiration
>>> date. Mine says May 2020 but no worries. I still use it and it's fine.
>>>
>>> I like it better than fresh because, dried, the flavor is more
>>> concentrated than fresh. Not much extra ingredients added. It's just
>>> stronger tasting which I like.
>> Real parmesan has much more flavor than dried. Even better,
>> pecorino romano has even more flavor. And you can buy it at Costco
>> for much less than these fake and tasteless American parmesans.
>
> Gary mistakes "acrid and mouth-searing" for "flavorful".

I feel for the picky eaters here. I'm easily satisfied.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Gary wrote:
> >
> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
> > >
> > > Sure it can but you don't need any rice cooker to make good rice.
> > > I would only consider one if I cooked rice for many people often.
> >
> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
> > here.
>
> But how do you do the Mexican rice in it?

Depends on what you mean by 'Mexican rice'. If it's just rice grown in
Mexico, it' the same as any other. If you mean with tomatoes and
chiles, same as you would on a stove, just added to the rice maker
instead.

This morning I made a Turkey Rice base.

1c Turkey consomme
1c water
1c dry rice
1tsp dried chives

Load in rice maker and let it do it's thing. Don and I had 1/2c with
our eggs. Don used a sesame seed based Furikake (rice seasoning
sprinkle) and I used one more seaweed and sweet plum based one.

The rest will be used with lunch, possibly turned to a nice warm thick
soup by adding more broth and whatever else looks good.

Gary wrote:

> On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> > On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> > > On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
> > >
> > > > The Kraft parmesan cheese comes in a plastic jar these days not
> > > > the old cardboard 'CAN'. I have one here now and they do have
> > > > an expiration date. Mine says May 2020 but no worries. I still
> > > > use it and it's fine.
> > > >
> > > > I like it better than fresh because, dried, the flavor is more
> > > > concentrated than fresh. Not much extra ingredients added. It's
> > > > just stronger tasting which I like.
> > > Real parmesan has much more flavor than dried. Even better,
> > > pecorino romano has even more flavor. And you can buy it at Costco
> > > for much less than these fake and tasteless American parmesans.
> >
> > Gary mistakes "acrid and mouth-searing" for "flavorful".
>
> I feel for the picky eaters here. I'm easily satisfied.

When I hear 'picky eater' my tendency is to say 'Aren't you precious'.
(for non-southerners, it's not a complement).

On Tuesday, December 15, 2020 at 7:29:40 AM UTC-6, cshenk wrote:
> Gary wrote:
>
> > On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> > > On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> > > > On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
> > > >
> > > > > The Kraft parmesan cheese comes in a plastic jar these days not
> > > > > the old cardboard 'CAN'. I have one here now and they do have
> > > > > an expiration date. Mine says May 2020 but no worries. I still
> > > > > use it and it's fine.
> > > > >
> > > > > I like it better than fresh because, dried, the flavor is more
> > > > > concentrated than fresh. Not much extra ingredients added. It's
> > > > > just stronger tasting which I like.
> > > > Real parmesan has much more flavor than dried. Even better,
> > > > pecorino romano has even more flavor. And you can buy it at Costco
> > > > for much less than these fake and tasteless American parmesans.
> > >
> > > Gary mistakes "acrid and mouth-searing" for "flavorful".
> >
> > I feel for the picky eaters here. I'm easily satisfied.
> When I hear 'picky eater' my tendency is to say 'Aren't you precious'.
> (for non-southerners, it's not a complement).

"Bless your little heart."

--Bryan

On Tuesday, December 15, 2020 at 8:29:40 AM UTC-5, cshenk wrote:
> Gary wrote:
>
> > On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
> > > On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
> > > > On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
> > > >
> > > > > The Kraft parmesan cheese comes in a plastic jar these days not
> > > > > the old cardboard 'CAN'. I have one here now and they do have
> > > > > an expiration date. Mine says May 2020 but no worries. I still
> > > > > use it and it's fine.
> > > > >
> > > > > I like it better than fresh because, dried, the flavor is more
> > > > > concentrated than fresh. Not much extra ingredients added. It's
> > > > > just stronger tasting which I like.
> > > > Real parmesan has much more flavor than dried. Even better,
> > > > pecorino romano has even more flavor. And you can buy it at Costco
> > > > for much less than these fake and tasteless American parmesans.
> > >
> > > Gary mistakes "acrid and mouth-searing" for "flavorful".
> >
> > I feel for the picky eaters here. I'm easily satisfied.
> When I hear 'picky eater' my tendency is to say 'Aren't you precious'.
> (for non-southerners, it's not a complement).

Gary thinks that anybody who is selective about what they eat is
a "picky eater". Apparently people should just stick anything
nonpoisonous in their piehole and call it good food.

I'm sure he thinks you're a picky eater for preferring top-shelf rice.

Cindy Hamilton

On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
>> wrote:
>>
>> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
>> > wrote:
>> > >
>> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
>> > > rate, rice is so inexpensive I don't worry about buying the
>> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
>> > >
>> > > Cindy Hamilton
>> > >
>> > When have you ever read a post from Julie that she hasn't screwed up
>> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
>> > like that, I can't eat that, that is not available here, we had to
>> > wait in line for a year for a table, I can't get my mail?
>> >
>> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
>> > Tree cooks up perfect every time.
>> I'm a self admitted rice snob. I like the better stuff.
>
>What's "better stuff"? We favor plain, long-grain rice. My husband typically
>cooks it with salt and a dab of butter, then eats it with reduced chicken or
>turkey stock in lieu of gravy. Jasmine, basmati, or other fragrant rice
>would be intrusive to the flavor profile he's looking for.
>
>We use basmati for Indian cooking, though.
>
>Cindy Hamilton

You'd be much better off eating Texmati.. real Basmati is grown in
paddys filled with human waste.

On Tue, 15 Dec 2020 11:25:08 -0500, Sheldon Martin >
wrote:

>On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
>>> wrote:
>>>
>>> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
>>> > wrote:
>>> > >
>>> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
>>> > > rate, rice is so inexpensive I don't worry about buying the
>>> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
>>> > >
>>> > > Cindy Hamilton
>>> > >
>>> > When have you ever read a post from Julie that she hasn't screwed up
>>> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
>>> > like that, I can't eat that, that is not available here, we had to
>>> > wait in line for a year for a table, I can't get my mail?
>>> >
>>> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
>>> > Tree cooks up perfect every time.
>>> I'm a self admitted rice snob. I like the better stuff.
>>
>>What's "better stuff"? We favor plain, long-grain rice. My husband typically
>>cooks it with salt and a dab of butter, then eats it with reduced chicken or
>>turkey stock in lieu of gravy. Jasmine, basmati, or other fragrant rice
>>would be intrusive to the flavor profile he's looking for.
>>
>>We use basmati for Indian cooking, though.
>>
>>Cindy Hamilton
>
>You'd be much better off eating Texmati.. real Basmati is grown in
>paddys filled with human waste.

You have a point. Avoid Asian produce. They have no standards.

On Monday, December 14, 2020 at 9:28:58 PM UTC-6, Dave Smith wrote:
> On 2020-12-14 9:14 p.m., cshenk wrote:
> > Julie Bove wrote:
> >
> >>
> >> "Hank Rogers" > wrote in message
> >>> Get the cheapest damn rice cooker you can find (about $15). They
> >>> are completely 100% idiot proof. They come with a plastic cup
> >>> (chinese sized cup). You add however many cups of raw rice you
> >>> want. Look inside the cooker's pot, and find the line labelled
> >>> with the number of cups you are cooking. Fill to that level with
> >>> water, no need to measure the water. IMPORTANT: Plug it into the
> >>> wall outlet. Push the on switch. Come back 20 min later. Time to
> >>> eat.
> >>
> >> Nope. No counter space or place to store it. Kitchen is tiny. Also, I
> >> rarely cook Asian food. Normally the rice I make is Mexican or
> >> Spanish. Doubt that would work in a rice cooker.
> >
> > Blink: Ok, this is hopeless.
> >
> It always has been. There is always some excuse.

Now Dave, Julie entered the failure contest at the Snohomish County
Fair, and she got the blue ribbon. You should be happy for her. Are you
the biggest failure in your county? Yeah. I didn't think so.

--Bryan

wrote:

> On Monday, December 14, 2020 at 9:28:58 PM UTC-6, Dave Smith wrote:
> > On 2020-12-14 9:14 p.m., cshenk wrote:
> > > Julie Bove wrote:
> > >
> > >>
> > >> "Hank Rogers" > wrote in message
> > >>> Get the cheapest damn rice cooker you can find (about $15). They
> > >>> are completely 100% idiot proof. They come with a plastic cup
> > >>> (chinese sized cup). You add however many cups of raw rice you
> > >>> want. Look inside the cooker's pot, and find the line labelled
> > >>> with the number of cups you are cooking. Fill to that level with
> > >>> water, no need to measure the water. IMPORTANT: Plug it into the
> > >>> wall outlet. Push the on switch. Come back 20 min later. Time to
> > >>> eat.
> > >>
> > >> Nope. No counter space or place to store it. Kitchen is tiny. Also, I
> > >> rarely cook Asian food. Normally the rice I make is Mexican or
> > >> Spanish. Doubt that would work in a rice cooker.
> > >
> > > Blink: Ok, this is hopeless.
> > >
> > It always has been. There is always some excuse.
>
> Now Dave, Julie entered the failure contest at the Snohomish County
> Fair, and she got the blue ribbon. You should be happy for her. Are you
> the biggest failure in your county? Yeah. I didn't think so.


Lol...

See the article I just posted about Shirley Chisholm...if she and George Wallace could reconcile, so might Dave and Julie...

;-)

--
Best
Greg

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Gary wrote:
>> >
>> > > On 12/13/2020 10:30 PM, Julie Bove wrote:
>> >>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>> > >
>> > > Sure it can but you don't need any rice cooker to make good rice.
>> > > I would only consider one if I cooked rice for many people often.
>> >
>> > Chuckle, agreed. For us, it's 5 times a week at least. Makes sense
>> > here.
>>
>> But how do you do the Mexican rice in it?
>
> Depends on what you mean by 'Mexican rice'. If it's just rice grown in
> Mexico, it' the same as any other. If you mean with tomatoes and
> chiles, same as you would on a stove, just added to the rice maker
> instead.

*Sigh* No. When you make Mexican or Spanish rice on the stove, you toast the
rice for about 3 miutes in butter or olive oil before adding the rest of the
ingredients. What you add after that, depends on the recipe. My last batch
had some dried peppers, dried tomatoes and dried onions as well as Knorr
tomato and rice boullion.

Would a rice cooker allow you to toast the rice like that?
>
> This morning I made a Turkey Rice base.
>
> 1c Turkey consomme
> 1c water
> 1c dry rice
> 1tsp dried chives
>
> Load in rice maker and let it do it's thing. Don and I had 1/2c with
> our eggs. Don used a sesame seed based Furikake (rice seasoning
> sprinkle) and I used one more seaweed and sweet plum based one.
>
> The rest will be used with lunch, possibly turned to a nice warm thick
> soup by adding more broth and whatever else looks good.

Interesting.

"Gary" > wrote in message
...
> On 12/15/2020 6:32 AM, Cindy Hamilton wrote:
>> On Monday, December 14, 2020 at 9:13:40 PM UTC-5, Sqwertz wrote:
>>> On Mon, 14 Dec 2020 10:14:22 -0500, Gary wrote:
>>>
>>>> The Kraft parmesan cheese comes in a plastic jar these days not the old
>>>> cardboard 'CAN'. I have one here now and they do have an expiration
>>>> date. Mine says May 2020 but no worries. I still use it and it's fine.
>>>>
>>>> I like it better than fresh because, dried, the flavor is more
>>>> concentrated than fresh. Not much extra ingredients added. It's just
>>>> stronger tasting which I like.
>>> Real parmesan has much more flavor than dried. Even better,
>>> pecorino romano has even more flavor. And you can buy it at Costco
>>> for much less than these fake and tasteless American parmesans.
>>
>> Gary mistakes "acrid and mouth-searing" for "flavorful".
>
> I feel for the picky eaters here. I'm easily satisfied.

Why? Picky eaters are usually happy to be picky.

"Sheldon Martin" > wrote in message
...
> On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
>>> wrote:
>>>
>>> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
>>> > wrote:
>>> > >
>>> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any
>>> > > rate, rice is so inexpensive I don't worry about buying the
>>> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
>>> > >
>>> > > Cindy Hamilton
>>> > >
>>> > When have you ever read a post from Julie that she hasn't screwed up
>>> > a dish, it doesn't taste right, it didn't cook up correctly, I don't
>>> > like that, I can't eat that, that is not available here, we had to
>>> > wait in line for a year for a table, I can't get my mail?
>>> >
>>> > Riceland and Mahatma works for me, too. Even the stuff from Dollar
>>> > Tree cooks up perfect every time.
>>> I'm a self admitted rice snob. I like the better stuff.
>>
>>What's "better stuff"? We favor plain, long-grain rice. My husband
>>typically
>>cooks it with salt and a dab of butter, then eats it with reduced chicken
>>or
>>turkey stock in lieu of gravy. Jasmine, basmati, or other fragrant rice
>>would be intrusive to the flavor profile he's looking for.
>>
>>We use basmati for Indian cooking, though.
>>
>>Cindy Hamilton
>
> You'd be much better off eating Texmati.. real Basmati is grown in
> paddys filled with human waste.

Texmati is my favorite for Mexican rice, but nobody sells it here any more.
If I buy it online, I usually have to get four jugs. I once got free rice
from Jet when they were in business. I had ordered 4 jugs of white. They
sent 4 jugs of light brown. They let me keep those and sent the white as
well.

Jet is no longer in business. I'm sure I could find it somewhere online.
Just haven't checked. That is one rice I will pay more for.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> >>> Gary wrote:
> > > >
> >>> > On 12/13/2020 10:30 PM, Julie Bove wrote:
> >>>>> Mexican/Spanish rice all the time. Can a rice cooker do that?
> >>> >
> >>> > Sure it can but you don't need any rice cooker to make good
> rice. >>> > I would only consider one if I cooked rice for many
> people often.
> > > >
> >>> Chuckle, agreed. For us, it's 5 times a week at least. Makes
> sense >>> here.
> > >
> > > But how do you do the Mexican rice in it?
> >
> > Depends on what you mean by 'Mexican rice'. If it's just rice
> > grown in Mexico, it' the same as any other. If you mean with
> > tomatoes and chiles, same as you would on a stove, just added to
> > the rice maker instead.
>
> Sigh No. When you make Mexican or Spanish rice on the stove, you
> toast the rice for about 3 miutes in butter or olive oil before
> adding the rest of the ingredients. What you add after that, depends
> on the recipe. My last batch had some dried peppers, dried tomatoes
> and dried onions as well as Knorr tomato and rice boullion.
>
> Would a rice cooker allow you to toast the rice like that?

Some do. OBVIOUSLY if you want to toast it a bit, you do that in
advance then can load in a rice maker. Julie, not all 'Mexican rice'
toasts rice in oil first.


> > This morning I made a Turkey Rice base.
> >
> > 1c Turkey consomme
> > 1c water
> > 1c dry rice
> > 1tsp dried chives
> >
> > Load in rice maker and let it do it's thing. Don and I had 1/2c
> > with our eggs. Don used a sesame seed based Furikake (rice seasoning
> > sprinkle) and I used one more seaweed and sweet plum based one.
> >
> > The rest will be used with lunch, possibly turned to a nice warm
> > thick soup by adding more broth and whatever else looks good.
>
> Interesting.

Lunch was too. Added Asparagus spears and fresh shucked corn to it.
Had it with grill cheese sandwiches.

Sheldon Martin wrote:

> On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > wrote:
>
> > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> >> wrote:
> >>
> >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> >> > wrote:
> >> > >
> >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
> any >> > > rate, rice is so inexpensive I don't worry about buying
> the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> >> > >
> >> > > Cindy Hamilton
> >> > >
> >> > When have you ever read a post from Julie that she hasn't
> screwed up >> > a dish, it doesn't taste right, it didn't cook up
> correctly, I don't >> > like that, I can't eat that, that is not
> available here, we had to >> > wait in line for a year for a table, I
> can't get my mail? >> >
> >> > Riceland and Mahatma works for me, too. Even the stuff from
> Dollar >> > Tree cooks up perfect every time.
> >> I'm a self admitted rice snob. I like the better stuff.
> >
> > What's "better stuff"? We favor plain, long-grain rice. My
> > husband typically cooks it with salt and a dab of butter, then eats
> > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
> > basmati, or other fragrant rice would be intrusive to the flavor
> > profile he's looking for.
> >
> > We use basmati for Indian cooking, though.
> >
> > Cindy Hamilton
>
> You'd be much better off eating Texmati.. real Basmati is grown in
> paddys filled with human waste.

No it isn't Sheldon, any more than your comments about all Asian rice
being grown that way.

On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
> Sheldon Martin wrote:
>
> > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> > >> wrote:
> > >>
> > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> > >> > wrote:
> > >> > >
> > >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
> > any >> > > rate, rice is so inexpensive I don't worry about buying
> > the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> > >> > >
> > >> > > Cindy Hamilton
> > >> > >
> > >> > When have you ever read a post from Julie that she hasn't
> > screwed up >> > a dish, it doesn't taste right, it didn't cook up
> > correctly, I don't >> > like that, I can't eat that, that is not
> > available here, we had to >> > wait in line for a year for a table, I
> > can't get my mail? >> >
> > >> > Riceland and Mahatma works for me, too. Even the stuff from
> > Dollar >> > Tree cooks up perfect every time.
> > >> I'm a self admitted rice snob. I like the better stuff.
> > >
> > > What's "better stuff"? We favor plain, long-grain rice. My
> > > husband typically cooks it with salt and a dab of butter, then eats
> > > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
> > > basmati, or other fragrant rice would be intrusive to the flavor
> > > profile he's looking for.
> > >
> > > We use basmati for Indian cooking, though.
> > >
> > > Cindy Hamilton
> >
> > You'd be much better off eating Texmati.. real Basmati is grown in
> > paddys filled with human waste.
> No it isn't Sheldon, any more than your comments about all Asian rice
> being grown that way.

Would it be fun to have a contest on rfc where every time that Sheldon,
a person of Jewish lineage, used a racist slur or wrote anything
demeaning or dehumanizing toward other cultures?

--Bryan

wrote:
> On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
> > Sheldon Martin wrote:
> >
> > > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> > > >> wrote:
> > > >>
> > > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> > > >> > wrote:
> > > >> > >
> > > >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
> > > any >> > > rate, rice is so inexpensive I don't worry about buying
> > > the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> > > >> > >
> > > >> > > Cindy Hamilton
> > > >> > >
> > > >> > When have you ever read a post from Julie that she hasn't
> > > screwed up >> > a dish, it doesn't taste right, it didn't cook up
> > > correctly, I don't >> > like that, I can't eat that, that is not
> > > available here, we had to >> > wait in line for a year for a table, I
> > > can't get my mail? >> >
> > > >> > Riceland and Mahatma works for me, too. Even the stuff from
> > > Dollar >> > Tree cooks up perfect every time.
> > > >> I'm a self admitted rice snob. I like the better stuff.
> > > >
> > > > What's "better stuff"? We favor plain, long-grain rice. My
> > > > husband typically cooks it with salt and a dab of butter, then eats
> > > > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
> > > > basmati, or other fragrant rice would be intrusive to the flavor
> > > > profile he's looking for.
> > > >
> > > > We use basmati for Indian cooking, though.
> > > >
> > > > Cindy Hamilton
> > >
> > > You'd be much better off eating Texmati.. real Basmati is grown in
> > > paddys filled with human waste.
> > No it isn't Sheldon, any more than your comments about all Asian rice
> > being grown that way.
> Would it be fun to have a contest on rfc where every time that Sheldon,
> a person of Jewish lineage, used a racist slur or wrote anything
> demeaning or dehumanizing toward other cultures?


Don't be such a "snowflake", Bryan...

--
Best
Greg

On Tue, 15 Dec 2020 18:22:06 -0800 (PST), Bryan Simmons
> wrote:

>On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
>> Sheldon Martin wrote:
>>
>> > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
>> > > wrote:
>> >
>> > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
>> > >> wrote:
>> > >>
>> > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
>> > >> > wrote:
>> > >> > >
>> > >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
>> > any >> > > rate, rice is so inexpensive I don't worry about buying
>> > the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
>> > >> > >
>> > >> > > Cindy Hamilton
>> > >> > >
>> > >> > When have you ever read a post from Julie that she hasn't
>> > screwed up >> > a dish, it doesn't taste right, it didn't cook up
>> > correctly, I don't >> > like that, I can't eat that, that is not
>> > available here, we had to >> > wait in line for a year for a table, I
>> > can't get my mail? >> >
>> > >> > Riceland and Mahatma works for me, too. Even the stuff from
>> > Dollar >> > Tree cooks up perfect every time.
>> > >> I'm a self admitted rice snob. I like the better stuff.
>> > >
>> > > What's "better stuff"? We favor plain, long-grain rice. My
>> > > husband typically cooks it with salt and a dab of butter, then eats
>> > > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
>> > > basmati, or other fragrant rice would be intrusive to the flavor
>> > > profile he's looking for.
>> > >
>> > > We use basmati for Indian cooking, though.
>> > >
>> > > Cindy Hamilton
>> >
>> > You'd be much better off eating Texmati.. real Basmati is grown in
>> > paddys filled with human waste.
>> No it isn't Sheldon, any more than your comments about all Asian rice
>> being grown that way.
>
>Would it be fun to have a contest on rfc where every time that Sheldon,
>a person of Jewish lineage, used a racist slur or wrote anything
>demeaning or dehumanizing toward other cultures?

That sentence isn't finished.

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >
>> > >
>> >>"cshenk" > wrote in message
>> > > ...
>> >>> Gary wrote:
>> > > >
>> >>> > On 12/13/2020 10:30 PM, Julie Bove wrote:
>> >>>>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>> >>> >
>> >>> > Sure it can but you don't need any rice cooker to make good
>> rice. >>> > I would only consider one if I cooked rice for many
>> people often.
>> > > >
>> >>> Chuckle, agreed. For us, it's 5 times a week at least. Makes
>> sense >>> here.
>> > >
>> > > But how do you do the Mexican rice in it?
>> >
>> > Depends on what you mean by 'Mexican rice'. If it's just rice
>> > grown in Mexico, it' the same as any other. If you mean with
>> > tomatoes and chiles, same as you would on a stove, just added to
>> > the rice maker instead.
>>
>> Sigh No. When you make Mexican or Spanish rice on the stove, you
>> toast the rice for about 3 miutes in butter or olive oil before
>> adding the rest of the ingredients. What you add after that, depends
>> on the recipe. My last batch had some dried peppers, dried tomatoes
>> and dried onions as well as Knorr tomato and rice boullion.
>>
>> Would a rice cooker allow you to toast the rice like that?
>
> Some do. OBVIOUSLY if you want to toast it a bit, you do that in
> advance then can load in a rice maker. Julie, not all 'Mexican rice'
> toasts rice in oil first.

Maybe not but all of the recipes I've seen do. Makes no sense to dirty a pan
then put it in the rice cooker. I still see no need for one My friend loves
hers but she doesn't cook.
>
>
>> > This morning I made a Turkey Rice base.
>> >
>> > 1c Turkey consomme
>> > 1c water
>> > 1c dry rice
>> > 1tsp dried chives
>> >
>> > Load in rice maker and let it do it's thing. Don and I had 1/2c
>> > with our eggs. Don used a sesame seed based Furikake (rice seasoning
>> > sprinkle) and I used one more seaweed and sweet plum based one.
>> >
>> > The rest will be used with lunch, possibly turned to a nice warm
>> > thick soup by adding more broth and whatever else looks good.
>>
>> Interesting.
>
> Lunch was too. Added Asparagus spears and fresh shucked corn to it.
> Had it with grill cheese sandwiches.

I'm glad you liked it.

On Wednesday, December 16, 2020 at 1:34:16 AM UTC-6, wrote:
> Makes no sense to dirty a pan then put it in the rice cooker. I still see no
> need for one My friend loves hers but she doesn't cook.
> >
My God, what does she do with it that inspires love? Wait, does she call it
her Steamy Dan?

--Bryan

On Tuesday, December 15, 2020 at 8:37:59 PM UTC-6, Master Bruce wrote:
> On Tue, 15 Dec 2020 18:22:06 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Tuesday, December 15, 2020 at 7:59:50 PM UTC-6, cshenk wrote:
> >> Sheldon Martin wrote:
> >>
> >> > On Tue, 15 Dec 2020 03:37:15 -0800 (PST), Cindy Hamilton
> >> > > wrote:
> >> >
> >> > > On Monday, December 14, 2020 at 9:40:40 PM UTC-5, cshenk wrote:
> >> > >> wrote:
> >> > >>
> >> > >> > On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton
> >> > >> > wrote:
> >> > >> > >
> >> > >> > > Perhaps Julie was trying to warn us about Blue Ribbon Rice. At
> >> > any >> > > rate, rice is so inexpensive I don't worry about buying
> >> > the >> > > rock-bottom cheapest stuff. Riceland or Mahatma for me.
> >> > >> > >
> >> > >> > > Cindy Hamilton
> >> > >> > >
> >> > >> > When have you ever read a post from Julie that she hasn't
> >> > screwed up >> > a dish, it doesn't taste right, it didn't cook up
> >> > correctly, I don't >> > like that, I can't eat that, that is not
> >> > available here, we had to >> > wait in line for a year for a table, I
> >> > can't get my mail? >> >
> >> > >> > Riceland and Mahatma works for me, too. Even the stuff from
> >> > Dollar >> > Tree cooks up perfect every time.
> >> > >> I'm a self admitted rice snob. I like the better stuff.
> >> > >
> >> > > What's "better stuff"? We favor plain, long-grain rice. My
> >> > > husband typically cooks it with salt and a dab of butter, then eats
> >> > > it with reduced chicken or turkey stock in lieu of gravy. Jasmine,
> >> > > basmati, or other fragrant rice would be intrusive to the flavor
> >> > > profile he's looking for.
> >> > >
> >> > > We use basmati for Indian cooking, though.
> >> > >
> >> > > Cindy Hamilton
> >> >
> >> > You'd be much better off eating Texmati.. real Basmati is grown in
> >> > paddys filled with human waste.
> >> No it isn't Sheldon, any more than your comments about all Asian rice
> >> being grown that way.
> >
> >Would it be fun to have a contest on rfc where every time that Sheldon,
> >a person of Jewish lineage, used a racist slur or wrote anything
> >demeaning or dehumanizing toward other cultures?
> That sentence isn't finished.

By golly! You're right!

--Bryan