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| Author |
Message |
| 25 new of 205 responses total. |
denise
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response 146 of 205:
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Nov 25 02:25 UTC 2006 |
Those sound cool; I've never heard of them before. too bad they don't make
them any more...
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cmcgee
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response 147 of 205:
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Nov 25 18:34 UTC 2006 |
They are cool. However, the rice technique works in ANY kind of pan, not just
these way cool ones. I've cooked in a lot of kitchens, and clearly other
people have used this technique for years without my super cool pans.
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denise
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response 148 of 205:
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Nov 26 11:15 UTC 2006 |
Something I'm going to have to pick up when I can is a basic mixer... My old
one has disappeared, apparently not having survived my move back to MI.
There's been a few times recently where I've wanted to use one.
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denise
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response 149 of 205:
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Dec 9 10:04 UTC 2006 |
Back to rice: Do y'all tend to season your rice with anything to keep it from
being bland, and if so, what kinds of things do you use? I know one time, my
SIL added some kind of seasoning that included sesame seeds and salt that I
thought was good. And at a restaurant that included rice, it tasted like it
had some herbs of some sort [at a middle eastern place] and maybe some Italian
dressing or oil of some sort. And almonds which were good. I also know of
that asian stuff [liquid form] that I can't think of the name of right now
[I'm not really crazy about that one, it tastes salty to me, and the flavor
doesn't do much for me--though I know a lot of other people that do like it].
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glenda
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response 150 of 205:
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Dec 9 12:31 UTC 2006 |
It depends on what is served with it. I like rice plain, both white and
brown, when served with most any spiced dish. The plain rice offsets the
spiciness of the other food. I like both white and brown rice with butter,
salt and pepper. I like white rice with milk, sugar, cinnamon, and nutmeg
(really rice pudding without the custard and long cooking). I like it with
saffron. I like it curried. I like what Mom calls Glorified Rice - cooked
white rice with a can or two of fruit cocktail with its juice and whipped
cream mixed in, sort of a cheap ambrosia. Rice is very versitile and able
to take almost any type of spicing that you care to throw at it.
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keesan
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response 151 of 205:
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Dec 9 17:34 UTC 2006 |
Jim eats leftover rice with chopped apples and pomegranate syrup and black
walnuts when he feels like cracking them first.
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edina
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response 152 of 205:
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Dec 10 03:35 UTC 2006 |
Re 151 That sounds insanely good.
Re 149 I tend to like plain rice, because like Glenda said, it's more
on what goes with it. With indian food, I'll cook basmati rice with
whole cloves and a cinnamon stick in it, maybe a bit of saffron, but
nothing else.
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void
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response 153 of 205:
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Dec 10 20:16 UTC 2006 |
Sometimes I cook rice in stock instead of plain water.
Plain rice with slivered almonds, green onions, and Clancy's Fancy is
pretty good.
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jadecat
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response 154 of 205:
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Dec 11 14:30 UTC 2006 |
I'm boring, I just tend to have brown rice with a little salt and butter.
|
i
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response 155 of 205:
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Dec 14 03:53 UTC 2006 |
I always mix rice into a casserole or stew sort of dish. Cooking for one
makes it easy to avoid the issue.
Whole wheat noodles i sometimes serve plain, then add a bit of olive oil,
salt, & pepper, or maybe plain yogurt. Depends mostly on what's on hand
and how much time i have.
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mary
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response 156 of 205:
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May 11 16:43 UTC 2008 |
I got a rice cooker. I'm geeked, in a rice cooker kind of way. ;-)
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furs
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response 157 of 205:
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May 11 19:04 UTC 2008 |
hahaha.
I know people love those, but for me there is no purpose. I don't cook
enough rice I guess.
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tod
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response 158 of 205:
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May 11 21:32 UTC 2008 |
re #157
They're great if rice is a side dish and you tend to forget it's cooking (thus
it doesn't burn as easily in a cooker)
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keesan
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response 159 of 205:
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May 11 22:46 UTC 2008 |
Rice cookers are designed to put a lot of steam into the air, which means they
waste a lot of energy and also make your room very humid. We cook rice in
a tightly fitting pot and it comes to boiling much faster (and if in a
pressure cooker, you just turn it off once it reaches pressure, after a few
minutes, and it cannot burn).
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mary
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response 160 of 205:
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May 11 23:15 UTC 2008 |
All that wasted steam must be what's making my kitchen smell delish at the
moment.
Tonight, at chez Remmers, it's orange beef stir-fry.
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edina
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response 161 of 205:
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May 12 04:22 UTC 2008 |
Steam is just one more excuse to open my pores.
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keesan
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response 162 of 205:
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May 12 14:56 UTC 2008 |
It is not good for the structure of whatever you are living in to have water
condensing in it. Running down the windows. Puddling on the sills. Rotting
the wood.
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mary
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response 163 of 205:
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May 12 15:03 UTC 2008 |
I'm sure it's not.
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edina
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response 164 of 205:
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May 12 16:25 UTC 2008 |
Hi Sindi. I live in the desert. Trust me, I'm good. The house is fine
too.
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tod
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response 165 of 205:
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May 12 18:38 UTC 2008 |
re #162
They've invented these crazy lil things called exhaust fans. When I cook on
the stove, I use it.
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keesan
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response 166 of 205:
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May 12 20:44 UTC 2008 |
Do you have an objection to using less energy to cook with? An exhaust fan
also cools the house (or heats it if it is warmer out).
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edina
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response 167 of 205:
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May 12 20:56 UTC 2008 |
I seriously could count on one hand how many times this year I've used
my rice cooker, so it's not too much an issue. We just don't eat that
much rice.
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tod
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response 168 of 205:
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May 12 22:25 UTC 2008 |
re #166
Do you have an objection to using less energy to cook with?
You mean do I object to eating only twigs and leaves like a Giraffe? Yes.
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keesan
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response 169 of 205:
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May 12 23:39 UTC 2008 |
Cooked rice does not grow on trees.
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tod
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response 170 of 205:
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May 13 00:07 UTC 2008 |
Neither do spastic colons.
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