Rice is delicious. I usually use jasmine, but I am also partial to basmati. Depending on the dish, you can add stuff to it. Make it with chicken broth instead of water and add scallions. Make saffron rice or return to a pan with a bit of turmeric and butter. Oddly, I hate brown rice and "wild" rice. I also don't get people who add a ton of soy sauce to rice. It's like bread, a neutral accompaniment to a savory dish. By itself, yeah, a little blah, but I can on occasion eat it plain. Although apparently rice + salt was the result of being poor, not like a traditional Vietnamese dish as I once thought.
Mom used to make little rice balls and let me dip it into stuff like muoi me (salt + sugar + sesame + peanuts) and ruoc, or dried shredded pork. So, think of rice as a fun, malleable accompaniment to other foods, but not the main object. Although it certainly is to most Asian peoples.
Yes, yes, but the pretty pictures! Look at them!
They are very pretty pictures, indeed. I am sort of bothered that despite strong West Coast representation, comment threads seem to die after 10 pm Pacific.
You just have to dig in and hit refresh until the cock crows over the British isles.
I wish I liked rice more than I do. I really like rice pudding.
5: I always assumed everyone on the Left Coast was high or something.
Yes, very nice pictures. (And rice is great.)
I am sort of bothered that despite strong West Coast representation, comment threads seem to die after 10 pm Pacific.
Hey, don't look at me, or Stanley. We're doing our part.
I am a great fan of rice since I started trying lots of different rices and ways of making it. I make brown rice with a little molasses and soy sauce cooked into it. White basmati rice sauteed in oil, then cooked with sugar, salt, cinnamon, and cardamom in minimal water. Fried rice with eggs and veggies. Yummy forbidden rice with beluga lentils. Mmm.
There are a lot of great rice recipes on the wiki, FWIW.
It's interesting the way some images work really well like that, and others, not so much.
Bet you you'd get the most hilariously awesome Che Guevara image ever out of that process.
Oh yeah, rice pudding! Gawd, I love rice pudding. And risotto. And risotto rice pudding.
2: I second this emotion.
There was a guy in the midwest, I think, who made a Mona Lisa in a wheat field by selectively fertilizing. A quick Google search turns up nothing, but perhaps a more enterprising person can find it. It was in Life magazine some 30 years ago.
7: I'm high, and it's not stopping me.
How many things do I like better in pudding version?
Bread? Close, but I really like bread.
Blood? Possibly.
Praying mantis: No.
I think risotto rice pudding is technically kugel.
The pictures are great. As is rice.
If you want (as I occasionally do) to get elderly Indonesian peasants waxing nostalgic, get them talking about heirloom varieties of rice, long since given up as uneconomic.
'Big Red, that was a good one. Didn't produce much, but tasty'.
6: I have never eaten American rice pudding, even though I was born here and am more American than anything. For my people, rice pudding is savory, like rice porridge + tons of pig parts, or truly sweet and really viscous, and flavored with mung bean or red bean or etc. etc. I'm missing out, you seem to imply. What is traditional American rice pudding?
Dude, I ate bread pudding for the first time like last year. De-licious. Now I make it all the time.
9: where is this recipe wiki? Is this the one Becks started? I forgot to bookmark it. Please post again!
Mine is at ybwwwe.pbwiki.com, pass wmybsalb. Feel free!
I think risotto rice pudding is technically kugel.
?
You can also make dessert risotto, which doesn't really come out pudding, but is still good. Lots of places online will tell you to use apple juice as the liquid, but I made some just like regular risotto (right down to sautéïng shallots in butter to start off) except using milk as the liquid.
Sautéïng some onions in butter, then coating brown rice in that butter, before adding your liquid of choice, bringing to boil, and simmering, is a profitable way to prepare said rice. Easy, too!
I hail from rice country in Northern California and I like to bore my city friends with tales of how gorgeous the green of rice fields can be. I love it. [sigh]
Hmm, w-lfs-n might convince me of brown rice's potential deliciousness. I have only ever prepared it with water, and it tastes all healthy and shit. Blah.
There is no way risotto rice pudding is kugel. I make a mean noodle kugel, though.
7: I'm high, and it's not stopping me.
It's unclear whether my posting plan of giving commenters munchies two nights running is working, but I think I have proof of concept.
And, thanks AWB! I must ask Becks about that wiki. I am lately of low appetite and so am trying to make delicious things to encourage eating more than cereal, which is the default meal of the lazy.
Rice is delicious.
I used to share BL's confusion about rice pudding, but a few months ago I made rice pudding for the first time, and it was easy! and so tasty! I make it like all the time now. There are moments, eating it, that I am confused by the rice + egg = sweet and milky and congealy, instead of salty and with tofu, but those cognitive hiccups have become less frequent.
23: Dude, I am not hungry much these days, and yesterday your post made me eat my cold leftover pizza. Trader Joes' pizza dough + wild mushrooms and a mix of asiago and goat cheese. Yum.
I used to pour a little ginger liqueur into the rice cooker when I prepared the Japanese sushi-style rice, which didn't have the effect I had hoped for the first time I did it, but was pretty good anyway.
Then I ran out.
26 gets it exactly right. Cognitive hiccups. I must make rice pudding now.
If you want (as I occasionally do) to get elderly Indonesian peasants Japanese rice farmers waxing nostalgic angry, get them talking about heirloom varieties of rice tell them that California rice is just as good as the same varieties grown in Japan.
I shouldn't generalize, but IME it works.
Risotto is a pasta. Pasta and noodles are more or less equivalent. Noodle pudding is kugel. Right?
I used to hate brown rice with a passion, but that was because my mom would make short grain brown rice which is objectively so disgusting. She and my dad love it. They are all, this is what we used to eat when we were kids cause it was cheap; can you believe that in America brown rice is more expensive than the white? And actually, it's hard to believe that anyone would eat that stuff who could afford not to. Swipple: fucking disgusting food.
The first time I had long-grain brown rice was in college. Totally edible!
But kugel is baked. It's basically a custard casserole. Does one bake rice pudding after cooking it?
Curse you sweet congee / These pants are a prison
Risotto is a pasta.
Good Lord, man.
sautéïng
Oh, for Christ's sake. Not even the New Yorker does that.
Yeah, that too. Orzo is the rice-like pasta.
I make a great apple matzo kugel, in case we run into one another come Passover time.
Can you make risotto in a rice cooker?
What about in a ice cream maker? I just started using ours.
They kind of look the same.
Risotto is a pasta
Wrongshore is anathematized.
34: Achewood's been really funny with this wedding thing. I suspect this is among Achewood readers only, but that's probably true of much of the comic's archives. I have a hard time explaining it to newcomers.
If you could hook up the rotating function of the ice cream maker to the heating function of the rice cooker, it might work.
Wrongshore is anathematized
but Achewood is bann'd!
This thread is making brown rice sound a lot more appetizing than it has generally been in my experience. Maybe I should give it another chance.
Can you make risotto in a rice cooker?
Okay, now you're just trolling.
Can you make risotto in a rice cooker?
No.
37: I've long since stopped letting myself be held back by those provincials and their parochial habits.
I bet there's a super-secret way to do it, but the pouring-stuff-in-every-minute industry won't let it see the light of day.
This thread is making brown rice sound a lot more appetizing than it has generally been in my experience
I understand Jesse Helms stored his brown rice in a separate-but-equal tin, so there's that.
Big Ladle's got more secrets than you'd think.
There should be a recipe of the week, published Saturday so I could take it with me to the farmer's market. Then everybody should try to make it, and we can compare results. Over the smell-o-net.
51: Loving v. Virginia established the constitutional right of a white man to love his brown rice.
Over the smell-o-net.
At the feelies.
I understand Jesse Helms stored his brown rice in a separate-but-equal tin, so there's that.
And now he's dead. So.
B-wolf, I'm going to see Edmund Welles this week. They're opening for Sleepytime Gorilla Museum -- do you know them?
39: I'm down for an Unfogged passover. I also make hamantaschen, though that's more for Purim. Yes, I'm an atheist Vietnamese Buddhist who bizarrely knows a lot about Jewish literature and religion.
Jesus, Mary and Joseph, people, risotto should be in everyone's repertoire. And kids love it! It's like highfalutin mac and cheese to them, except highfalutin means nothing to them. Everybody wins.
54: With a reference to a "grainy" photograph you were linking, you'd have won the thread. Alas.
Without rice, there could be no sushi.
I was going to make a play on Cho Sen, but two of the three first google hits for same are Kosher Asian restaurants.
I'm down for an Unfogged passover.
I could make matzo brei!
I did make risotto once or twice. At least once, it was cheesy and good.
They're opening for Sleepytime Gorilla Museum -- do you know them?
Very good theatrical somewhat experimental, somewhat dada metal band—Carla Kihlstedt is a member, and Nils Frykdahl, the de facto frontman, is also a member of Faun Fables (and a former member of Idiot Flesh). They've covered This Heat's SPQR in concert and are apparently equally conversant with the Art Bears and Voivod. IME their most recent album, In Glorious Times, is the best, though the previous and second, of Natural History, was the source of their best concert-opening material (a medley of the first two tracks, "A Hymn to the Morning Star" and "The Donkey-Headed Adversary of Mankind").
I like 'em a lot, and they're excellent showmen. Er, and woman. I'll most likely be at the analogous concert on Thursday.
OMG Edmund Welles sounds like such a w-lfs-nian band. I recall asking him to find us concerts with "discernible lyrics" and "mellifluous melodies" because my music tastes run more pedestrian, that is to say, lame.
And in another two years, you'll be on unfogged, saying, I could have made matzo brei, I once knew how.
I'm excited for the show. Boots of Welles has recommended them to me before, but I hadn't got around to checking them out.
Must go ice neck now--computer hand is starting to go numb. Night, all.
(Cornelius Boots of Edmund Welles. But you knew that.)
There were welles of recommendations before—positively boots of welles. But they had been, curiously, bootless; only now would he finally act.
Brown rice mings. That is all.
In that respect, it's completely unlike brown or wholemeal breads -- which taste great.
Also, think of all the lovely things that can be done with (white) rice. You've got Spanish, Italian, Thai, Indian and Chinese cuisines right for a start.
In the cupboard right now, we have paella rice, a couple of types of risotto rice, some basmati, some thai jasmine rice, some ordinary long-grain and some short-grain pudding rice. There's dozens of possibilities with that stuff.
I don't know if I've had the "good" kind of brown rice, but the brown rice I've had is disgusting.
Doc Slack is gonna be way pissed when he sees those opinions, eb and ttaM.
"Wild" rice is pretty bad too.*
*At least the kind I've had that was marketed as "health" food.
Do people eat wild rice by itself? I thought it was some kind of novelty item.
Wild rice is a different thing, but it can be treated in many of the same ways as other rices, and its nutty flavor is distinctively delicious. Wild rice and venison are excellent together.
I think I've only had disgusting brown/wild rice, which tasted like munching cardboard. Health food sucks. w-lfs-n's suggested method of coating the rice with butter and broth sounds more palatable. Also, I never thought about whether it was because I've only had disgusting short grain brown rice.
79: Oooh. You got me interested. I love venison. Some people eat only the uncute dead. If I could afford to, I would eat all manner of cute animals.
Just remind yourself that deer are rats with hooves, and the cuteness factor is much reduced.
Brown rice is disgusting. I can't think why people like it, except through some sort of health-food-related-psychosis.
Also, cute animals like rabbits and deer are delicious.
81. There's a tendency among the poncier of Her Majesty's subjects to regard themselves as virtuous if they only eat dead things that stand a chance of having been wild (almost all the rabbit and venison in the shops is farmed, likewise the fish, but the poncy ones haven't fully grasped that yet). This reverses the commoner irrational prejudice against consuming the cute, but makes little more sense. They (the animals) are, however, delicious, as ttaM points out.
Also, I think the point of health food is its nastiness. It's healthy because you can't eat much of it.
I am underwhelmed by white rice, and find brown rice much tastier.
I think this white/brown rice debate has real potential to become incredibly interesting.
By which I mean, this has to end up being one of those 500 comment threads.
Also, I think the point of health food is its nastiness. It's healthy because you can't eat much of it.
Calorie restriction by other means.
Brown basmati rice is my favorite grain. In addition to being healthier and tastier, it seems much easier to cook it perfectly than nasty bleached rice.
re: 95
Really? Seriously?
Some people must be buying some mysterious secret brown rice that I can't get. I love rice. I know dozens of ways of cooking it, and I've yet to find a way of cooking brown rice that doesn't leave it unacceptably soft and starchy on the outside by the time the centre of the grain is cooked.
Not soft and starchy in a good risotto/paella/sticky-rice kind of way, but just like really badly over-cooked long-grain rice.
I think it's just a texture preference. I don't mind the texture of brown rice, and I prefer the taste.
I think it's just a ... preference dispute between the forces of undisputed truth and the advocates of misery and error ...
95. What's hard about cooking white rice?
Wash thoroughly three times, drain and place in a pot with same volume of water. Put tight fitting lid on pot. Bring to boil, then turn down to lowest possible simmer till water absorbed (check occasionally after 5 min.) Take lid off, stir with a fork and leave for 5-10 min. Eat.
Different techniques are available for paella, rissoto, pulau, etc, but they're all as easy.
99: Yeah, that's about what I do for rice, and the brown rice always seems to work better. Not that I'm in Amerika's Test Kitchen or anything, but that's my anecdotal experience.
96: I buy mine at the local food co-op. I don't remember if it has a specific brand or country (probably it does), it's just in the bulk bins.
Can you make risotto in a rice cooker?
I've made a risotto-like thing in a rice cooker, but I was basically using it as a hot pot. I sauteed the shallots in the bottom, coated the rice and gradually added liquid. I think that I did cover it and leave it for minutes at a time.
Holy freakin' moley, those pictures are incredible.
texture
when i was a kid i couldn't stand the brown rice exactly b/c of its texture, like kinda hard though it's well-cooked and like itch inducing, it was never too soft, maybe a different cooking method
another grain i don't know how it's called in English, manna - white, with very small grains, also itchy kind, couldn't stand its porridge too, especially if it's not stirred well and makes knots in the porridge
white rice is ok, especially if in plov, but i can go without eating rice long time
I'm with Stanley on rice generally. As a component in something with a flavor, it's not bad (like, I have nothing against risotto), but I've never been able to understand why someone would eat white rice other than hunger and the unavailability of food that that tasted like something. Brown rice tastes better, but does, as ttaM says, have texture problems.
I am sort of bothered that despite strong West Coast representation, comment threads seem to die after 10 pm Pacific.
By the way, why is Unfogged set on mountain time? Is it some sort of Wyomian recruiting effort?
By the way, why is Unfogged set on mountain time?
It's run out of Emerson's garage. But don't tell anybody.
White basmati rice is probably my favourite non-meat food, making rice-with-meat my perfect dish. I wish I lived in Asia.
I'm really enjoying the new "every thread is an open thread thinly disguised as a Swippley lifestyle post" format here at Unfogged.
Does anyone eat rice all by itself, and not as a sauce/seasoning delivery system?
I often use rice to deliver very simple spices or sauces, like just soy sauce, or just butter. In fact, rice and soy sauce is a staple.
We mix brown rice and sushi rice (about 3:1) to good affect. The sushi rice mitigates the texture of the brown rice while preserving its favor. There doesn't seem to be a problem with a clash of cooking times.
108: I'm not at unfogged to make friends. I'm here to win.
I really like Don Cherry's "Brown Rice."
When I was recently recovering from a stomach bug, I was delighted to discover that congee really is good, not just something that people brought up with it are deluded into thinking is good.
I love congee. In addition to being delicious, it's also like $2.50 for a big pot of it.
re: 111
I'lll make it with just a few shrimp/prawns and a few diced veggies.
Or even just with some spring onions [scalions] or leeks and a few chickpeas.
Brown rice success: put the rice in a glass baking dish, pour on boiling water, cover tightly with foil, bake in 375 F oven for an hour.
115: Damn straight, especially with the little fried onion shreds and some small amounts of meat thrown in. Mmm... breakfast.
Also, rice pudding is proof alone of the foodstuff's desirability (though it may be a greater argument for cinnamon and sugar, which really can do no wrong).
Finally: Sticky rice. Especially sticky rice steamed in a mixture of coconut milk and water, then with a generous pouring of reduced coconut cream with sugar on the top, and some sliced mango or strawberries. One of the greatest desserts ever!
Some people must be buying some mysterious secret brown rice that I can't get
I've been using a medium grain brown rice that takes a long time to cook, but seems to come out with a texture kind of like risotto, add a little butter and it is quite tasty.
White people like basmati rice, Stanley. Go for it.
Minute Rice is also convenient. It come's in non-racists boxes, too, unlike Uncle Ben's.
108, 113: Friendship is for losers. I'm here to throw down, helpy-chalk.
114: I love that period of Don Cherry. Jan Garbarek did some early stuff in that general style ("Afric Pepperbird"), but the best things I've ever heard of that kind were never released on CD: Marion Brown's "Geechee Recollections" and "Sweet Earth Flying".
The cuisine of my youth was generally right up the Midwestern Jello/Kraft dinner/meat & potatoes alley, and the only time we would have rice was straight up with some manner of pork dish. The kids, at least. would eat it with brown sugar & butter. Not sure if this was unique to my family or a Jello belt staple.
Recently had the best mango sticky rice I could imagine at a Thai place that I found through one of JRoth's reviews.
Friendship is for losers. I'm here to throw down, helpy-chalk.
mcmc got an electric kit for her bike so she can strap a keg on the back of her bike.
I stayed up all night reading a novel, recommended by a friend, which was unsettling and made me examine my own life. I am now "up" at a respectable West Coast time, for the first time in a week of emo-ness in which I did not rise before noon. And, like, whoa, this comment thread has doubled since I signed off at 2 am Pacific, and look, another post. Damn you East Coasters. I always feel hours behind the rest of the nation. I feel an even greater degree of umbrage on election day. And even though I don't watch the Oscars, I am mad that they push the telecast back for East Coasters. I suppose the solution would be to move to the West Coast, but I'm staying here until they kick me out/I have to go on the teaching market.
Oh man, speaking of Thai places, someone needs to open one of these suckers in the US. I got reminded of it because they produce one of the best mango and sticky rice dishes I've had, which almost a slight crispness to the edges of the sticky rice that produces a delightful chewiness. Mmm...
But yes, if any lurker or commenter here wants to be a restaurant owner but wants someone else to do the hard work of design and menu setup, these places are fantastic fricking grub that's not toned down from the original Thai spiciness. I can't wait for the first US franchises.
Have you heard that Uncle Ben's been promoted to CEO?
"Through the magic of marketing, we've made him the chairman."
"As an African-American, he makes me feel so proud."
128: Belle, you could move to England, become a bishop, and comment the East Coast under the table while we sleep.
Sticky rice is my favorite thing to eat, but it takes forever to make the traditional way. And only my mom makes it right. It is one of those food things that recall to me "home" and "Tet."
cream of wheat they say, never knew it was wheat, thought some kind of grain like rice or millet
i so hated its porridge
128: "West" s/b "East." No sleep tonight!
131: Good idea.
It is one of those food things that recall to me "home" and "Tet."
That's offensive, Belle.
(Ha ha. Get it? Tet offensive. Ha ha.)
But seriously . . . what was the novel that kept you up?
I am absolutely crap at cooking simple rice successfully but can follow instructions, with the weird result that I'm much better with really elaborate rice dishes like Persian polows or risottos or rice puddings.
Don't all cities have a gizillion Thai places already?
I can think of 6 places within a mile of my house. And I live in freakin' Richmond!
And they are all over suburbia too.
130: This is truly a step forward for fictional corporate mascots everywhere.
136: OMG, I have been so emo this week. So I read Elfriede Jelinek's Women as Lovers, and that was rather unsettling but got me riled up in an "I Blame The Patriarchy" way, and followed it with Jeanette Winterson's Written on the Body, which sustained that "arrrghhh!" sentiment, but since yesterday morning I read Lionel Shriver's The Post-Birthday World, which is less experimental and less obviously playing with gender constructions and less a scathing indictment of patriarchy. Not to say that it's anti-feminist. But it presents the need for love and partnership , nay, a man (and the consequences of such a need), much more nakedly and honestly. I enjoyed it, and it gave me much to think about in my emo state, but it was all vaguely unsettling.
I want to second the vote for Belle to move to the east.
141: Aw. And then you could teach me how to swim. My friend the former instructor has also volunteered. Man, admitting you can't do simple shit makes people want to teach it to you, so this whole life avoidance thing does not work if you have a big mouth. Like "I can't ride a bike" makes people all self-righteous and borderline indignant, like you have a moral failing. And blah blah, swimming is a necessary life skill if you don't want to die and you go sailing so you should really learn blah blah.
Wow. I never took you as someone who would play the helpless princess in order to get attention from a man.
I kid. I kid.
swimming lessons for anyone who comes to Richmond!
143: On the contrary, I frequently drop handkerchiefs and gloves, but they are mistaken for white flags or challenges to duel. If I drop both at once, I imagine that my intended is quite confused.
This thread has me craving rice pudding.
Perhaps I will make some later today. I just got fresh eggs last weekend.
Yes, very nice pictures. (And rice is great.)
Yes to both of these sentiments.
What this thread needs is a good rice pudding recipe.
One fun thing to do with rice pudding is to stir in the egg yolks in the standard way, but then whip the egg whites up into stiff peaks with a little sugar and fold them into the hot pudding. It makes the whole pudding fluffy and merengey. Mmmm.
I just saw Jamie Oliver (yes, yes, I know) make rice pudding by simply mixing 1 part short grain rice with 5 parts milk and a bit of vanilla sugar. Looked pretty good.
Here're the ingredients for persian rice pudding: 1 cp rice, 10 cps water, 3.5 cps sugar, .25 cp butter or corn oil, .5 cp slivered almonds, .5 tsp ground saffron dissolved in 2 T hot water, 1 tsp ground cardamom, .5 cp rosewqter, 2 T rice flour dissolved in 2 cps water.
No eggs.
Don't all cities have a gizillion Thai places already?
Yeah, but they usually suck. This especially pisses me off in Chicago, which possesses a large variety of amazing restaurants in virtually every other cuisine, but still seems to lack any Thai place (excluding the apparently delicious but very expensive Arun's) that doesn't serve up insipid slop with curry paste and bamboo shoots posing as Gaeng Dang.
I think I may just be pickier about Thai food than most other cuisines for reasons that escape me, but it's one that really seems to suffer the most from toning down the spiciness for American palates. Chicago might also just lack the Thai community to support more authentic cheap restaurants.
First, Becks doesn't have a recipe wiki. She has a recipe blog. Because she's a control freak.
Second, don't listen to Teo about matzo brei. He promised to make me some when he crashed with me. I even bought matzo! Yet, I have still never had it.
Third, Stanley should eat rice as god intended, in a casserole made of shredded boiled chicken, Campbells mushroom and cheddar soups, American cheese, and white rice. With peas if you're being fancy. (This comment brought to you by my grandmother, who made this for me last weekend. And to all you haters: it was delicious.)
the other day we've been to the Thai restaurant and all the food was sweet, sweet soup, salad, noodles, sweet meat, the cake only was pretty tasty though again too sweet for me
so much sugar in every dish, i thought i don't like Thai food best
149: that looks more like an ingredients list.
150: you mean .. the snail isn't the real deal?!
This thread has got me wanting congee.
that looks more like an ingredients list.
Well, yes. The recipe is about 2 pages long.
you mean .. the snail isn't the real deal?!
I think I've only eaten there once, when I was dating a Labbie briefly after high school. Don't get down to Hyde Park much since I go to classes downtown, dontcha know.
I remember it being alright, probably better than the places downtown and in Lakeview that I've tried (Star of Siam can suck a salty one, seriously).
Also, that's a lot of rosewater.
Yep. A lot of sugar, too. When I make this recipe nowadays, I split the quantities of everything in half, and then reduce the sugar and rosewater down again by half. My honey argues and pleads, and so I nudge the sugar content up by a quarter, but the proportions are really out of control.
Well, yes. The recipe is about 2 pages long.
Well, chop chop, then. What are you waiting for?
I've heard, though, that French and Persian rosewaters are of such different constitution and strength that there's basically between them.
I have newsworthy relations. Maybe you should, I dunno, eat there?
Hey, does anyone here know what to do with those Korean bags of mixed rices and grains? IME, they take forever to cook, then taste awful at the end. But they look so enticing!
162: There's a food shortage in North Korea, JRoth. You really should just send it back.
Okay, you asked for it!
Sholeh zard:
1. Pick over and wash 1 cup short grain rice.
2. Combine rice with 8 cps water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 min. over med. heat until the rice is quite soft.
3. Add 3.5 cps sugar and 2 more cups of warm water and cook for 25 min. longer, stirring occasionally.
4. Add .25 cp butter, .5 cp slivered almonds, saffron water (.5 tsp ground threads in 2 T hot water), 1 tsp ground cardamom, .5 cp rosewater, and miz well. Cover and simmer over low heat for 20 min.
5. Add the dissolved rice flour (2 T. in 2 cps wter) and cook uncovered over low heat for another 20 min, or until it's all thickened to a pudding.
6. Spoon into individual serving dishes or a large bowl. Decorate with ground cinnimon, slivered almonds, and slivered or chopped unsalted pistachios.
7. Chill in fridge for at least half an hour, and serve cold.
It is claimed that this recipe serves eight, but those eight had better be really hungry and like strong-flavored sweets. Or be crazed Iranians.
162: you cook the rice, not the bags.
162: Mysterious. I've never heard of or seen such a thing.
There is a game that kids play in Korea, with tiny sandbags, except instead of sand the little bags are filled with rice or grain. Maybe you should read the packaging more carefully.
I was thinking about making rice pudding with coconut milk instead of milk and eggs.
Is there any reason this wouldn't work? Is there anything else I should add to thicken it?
I just realized that I have some (oldish) vanilla beans in my cabinet, this could be good.
157, 158: god bless the lessened rosewater.
I find that the contents of so-called "bean bags" don't get soft even if they soak for a whole week. And the ones that are big enough to sit on aren't particularly economical to buy, either.
148. Thus my sainted mother made it 50 years since. It works.
167. Don't see why not.
Hey w-lfs-n: I am also thinking of going to see Edmund Welles on thursday. One of their clarinetists is an old friend of mine and I haven't gotten around to seeing them since the Chapel of the Chimes last year. Also from what you say Sleepytime Gorilla Museum is well worth catching.
Also, brown rice is awesome, though for full effect it really must be cooked in vegetable stock. Water and vegetable broth are fine, but they do not produce nearly the same level of awesomeness.
Does anyone eat rice all by itself, and not as a sauce/seasoning delivery system?
Another reminder that while I'm pretty damn haole, people do manage to be ever so much more so.
I woke up at 12:30 Pacific after going to bed at 8 am. Now I get to do work. Where is Beck's recipe blog?
Also, hooray for w-lfs-n's sister!
Mysterious. I've never heard of or seen such a thing.
Alas, I cannot go downstairs and take a picture to show you, because I got fed up and threw the shit away. I'll try to remember to take a picture in the Strip, and solicit opinions.
it really must be cooked in vegetable stock. Water and vegetable broth are fine, but
OK, I (kind of) understand the stock/broth distinction with meat-based things, but what's the difference with vegetables?
Where is Beck's recipe blog?
That would rule if Beck had a recipe blog. I bet he's pretty busy recording and extracting thetans and cutting his own hair and leaping onstage at every third show in LA, though.
Dude, people never have sympathy for those with 4.5 hours of sleep and improper punctuation. Although, look how gentlemanly my brother w-lfs-n is for not picking on me.
Actually, if Beck had a recipe blog, AB wouldn't let me cook anything else ever.
It's too hot to cook anything ever anymore. I've been trying out cold, no-cook recipes. Even pan bagnat requires boiling eggs, though, and I can't bear even turning on a burner. I made gazpacho the other day. It was puzzling. Not bad, but as the boyfriend put it, it's a lot of salsa to eat in one sitting, and with no chips.
I've recently discovered that stir-fries are good for hot days (if you must cook) because they require using a single burner for all of about five minutes.
Indeed. I'm hanging with the family for the summer.
Xiu Xiu's cover of "Under Pressure" is pretty fun.
Boy do I not like Xiu Xiu. All the indications are that I should, but then here I don't.
The first time I saw Xiu Xiu I was very divided about them; that was around 2003, I guess, and Stewart was playing solo, I think, at Schubas; the vox were very yelpy and screamy, in a way that I simultaneously liked and found affected. The next time I saw them it was much mellower and more croony (in that sensitive-indie crooner way); someone was accompanied Stewart on stage on an autoharp which she cradled in her arms as if it were her retarded baby.
That might just be the way you play the autoharp, though.
I thought that performance was definitely worse than the previous one and that, along with T/m /h/r's admittedly somewhat homophobic screed on the whpk mailing list, sufficed to turn me off them until a few days ago I decided to give Women as Lovers a chance, and now I'm looking to download Knife Play.
THE END
Anyway, ninjaphil, if you do go to the concert, you may be able to recognize me by the largish brown afro.
the vox were very yelpy and screamy, in a way that I simultaneously liked and found affected.
This was true for me when I listened to them.
The next time I saw them it was much mellower and more croony (in that sensitive-indie crooner way) [...] I thought that performance was definitely worse than the previous one
This was also true for me when I listened to something else by that dude.
an autoharp which she cradled in her arms as if it were her retarded baby.
That might just be the way you play the autoharp, though.
I believe it is, yes.
I haven't heard Xiu Xiu, should I? For a good example of how to play the autoharp see the Christopher Guest movie A Might Wind. I have it on good authority that despite how strange it looks, that it is played correctly. Also, good old Queen. I used to be embarrassed that I had a queen phase back before I was a musical snob, but now I feel as though I haven gone beyond my own snobbery enough to like them ironically.
Re: Xiu Xiu Under Pressure: rather silly, but fun. The sax 'solo' is especially strange.
What you should really do is watch the movie Yi Yi, which is fantastic, and which I thought was called Xiu Xiu until I checked just now and discovered that that is a much different movie.
This image suggests that it was actually Stewart playing the 'harp. The current rhythm section—Ches Smith and Devin Hoff—is not only unstoppable but is the complete membership of Good For Cows, whom I recommend!
The best part about Yi Yi is the little kid who goes around taking pictures of the backs of people's heads, so that they can see them.
Yi Yi sounds interesting. Maybe I will netflix it after I finish all the Harry Potter movies.
Also, Good For Cows, I'm having troubling giving them a category. They sound to me kind of jazzy, kind of sound arty or maybe a little post-minimalist. Does that sound right?
At the end of their set the last time I saw them, Smith announced to the crowd (this was at the Hemlock, so not a typical jazz venue, though they were opening for Ruins Alone and following the Birgit Ulher Quartet, Oct 10 2007) "that was jazz".
So, I guess it's jazz.
Ah, good to know.
Btw thanks for the music advice. I have been feeling somewhat uninspired by my listening choices lately, so this is good.
Just look at all this music advice!
Awesome! That should help with my resolve to get out of the house more for the second half of the summer.
196. Nice list. Hmm, the Starry Plough is not in Berkeley?
I believe the Starry Plough is in Oakland.
It is. (See list of addresses at bottom.) I am inconstant.
Since rice is food, I will choose this thread to tell you that our dinner tonight is a fiery Parsi omelet/frittata/thing based on a recipe from the same cookbook that the cardamom cake came from. It promises to be excellent.
Btw thanks for the music advice. I have been feeling somewhat uninspired by my listening choices lately, so this is good.
I have to mention, at this point, that I am continuing my new music blog (click on my name).
My musical tastes are more conventional than w-lfs-n's, but it's there if you want to take a look.
Bu still you shine with the light of two Kobes.
and with no chips.
Well, you're supposed to make croutons.
But yeah, it has to be pretty good to have more than a bowl in a week.
I made gazpacho the other day. It was puzzling. Not bad, but as the boyfriend put it, it's a lot of salsa to eat in one sitting, and with no chips.
Try the advice from , for gazpacho that is not salsa. That link was the general philosophy; recipes here and here, garnish talk here.
but it's there if you want to take a look.
And are there biscuits?
And are there biscuits?
You caught me. The blog will, in fact, cease to exist, if ninjaphilosopher doesn't go read it right now.
I was trying to be subtle.
But, hey, no pressure.
Thanks NickS looks like a good website. I don't really know what my taste in music is. All I really know anything about is classical music and hence I know about some of the music that Ben likes. I do like other types of music, but well I'm not always sure what.
Well it's a damn good thing I went and visited then, isn't it? Of course since I did visit the site, how do I know that it would have disappeared if I hadn't? That may have just been an empty threat.
Great gazpacho links, rfts. Thanks.
Well it's a damn good thing I went and visited then, isn't it?
A very good thing indeed. In fact, a disaster narrowly averted by your quick action.
Let this be a lesson to anyone that thinks grammar is trivial.
Dios mio what I great meal I just had. Shall I tell you about it? Well, then. It was at the newish tapas place in my neighborhood: little skewers of anchovy, olive and pickled pepper; pickled sardines on toast with black olive paste; and—happifying!—piquillo peppers stuffed with salt cod brandade and served in a pool of aïoli with saffron (I would say 'saffron aïoli', but won't out of deference to w-lfs-n). I am sated, and feel beneficent. Memo to salt cod: I love you.
Thanks, Jesus.
It would be a bridge too far to start writing "aïöli", wouldn't it?
You could even call it garlic-saffron mayonnaise.
It would be a bridge too far to start writing "aïöli", wouldn't it?
It would, but I considered it nonetheless.
This salt cod, dear God. I feel not just sated, but, um, vital. IYKWIMAITYD...laydeez.
I don't think "aïöli" is even remotely correct, is it? I mean, it already has one diaresis; if it were aïoïoli I could see it, but doesn't the middle diaresis set things off enough?
I don't think "aïöli" is even remotely correct, is it? I mean, it already has one diaresis
Well, it already has one diaeresis-like symbol. But the "aï" is actually pronounced as a diphthong, and the ¨ goes over the vowel that's to be pronounced separately ("coöperate", not "cöoperate"), which in this case is the "o". I hypothesize that the "ï" is a holdover from earlier in the word's evolution, before its adoption into English.
Mr. B. also doesn't like rice. Which pisses me off, because it's easy to make, it's very good, PK likes it, and it goes with a lot of lighter things. He's all German, though, and prefers stupid potatoes. If I make rice, he won't touch it and just goes and gets a piece of bread. Which annoys me no end.
Don't be like that, Stanley. Learn to like rice.
Does Mr. B like brown rice at all?
(I am working on a hypothesis here where (loves potatoes+ not crazy about white rice = likes brown rice). Data points so far: Stanley & me.)
I hypothesize that the "ï" is a holdover from earlier in the word's evolution, before its adoption into English.
It seems that it comes from a Catalan word "allioli". Which would indeed indicate that when turned into the Italian "aioli", the "a" and "i" were more like separate consonants than a diphthong, since in the original Catalan they were separated by the Y sound of the "ll". So, a-lli-o-li, or a-i-o-li, four syllables I guess.
So then the question is, given three seperately pronounced vowels in a row, where does (do) the dieresis mark(s) go? And is it still dieresis?
Wait, it seems that the aïoli spelling is as a French word, not Italian. That makes more sense, and could indeed indicate a diphthong instead of separate vowels, since the aï is pronounced "ai" instead of "e".
