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Pryor on Fire posted:What kinds of rice do people prefer? I cook and eat a lot of rice, and am nearing the end of my 15 pound bag of jasmine rice, not sure what brand but it's been pretty good. I'm looking at ordering another big bag and just want some tasty recommendations from people who know more about it than me. I generally have a few rices on hand at most times. Basmati, jasmine, calrose, and arborio can do pretty much anything you'd want to do. I'll buy bomba or calasparra if I really want to impress with paella but arborio works for most paella and risotto duty. Calrose for most Chinese/Japanese applications. Jasmine for south east asian stuff. Basmati for middle eastern and indian stuff.
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Oct 15, 2013 02:37
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Grand Fromage posted:Got a primer on making brown rice? I've been trying lately and it's always either crunchy or mush and I don't know what I'm doing wrong, I looked up cooking times and water quantities and it seems like I'm doing everything correctly.
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Oct 15, 2013 02:50
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My workhorses are a generic long-grain white rice and an equally generic brown rice, but I like to keep a bunch of varieties around. Arborio, Thai broken rice, jasmine, long-grain red rice, and "forbidden" rice. I bought a packet of that super crazy long wild Canadian rice that's gathered by First Nations people in canoes, but it's really expensive and I've been saving it for a special meal.
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Oct 15, 2013 03:12
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Thanks for the tips on apples everyone!
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Oct 15, 2013 04:58
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Calrose forever unless I'm making risotto.
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Oct 15, 2013 05:12
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Isn't calrose a Japanese/Korean thing? My Chinese (Cantonese) friends seem to only eat long grain.
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Oct 15, 2013 05:54
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Grand Fromage posted:Got a primer on making brown rice? I've been trying lately and it's always either crunchy or mush and I don't know what I'm doing wrong, I looked up cooking times and water quantities and it seems like I'm doing everything correctly. TychoCelchuuu's advice was pretty much spot-on, but I've also had luck with baking it http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html, as well as pressure cooking it. The baking recipe says to use a specific baking dish, but it's worked with a regular oven-proof glass bowl for me. The pressure cooker way would probably depend on which type you have, so consult the manual if you want to try that out.
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Oct 15, 2013 06:42
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A 20lb bag of forbidden rice for $10 from the Chinese market 
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Oct 15, 2013 11:11
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What is forbidden rice?
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Oct 15, 2013 11:18
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It's just blackish purplish rice that's similar to brown rice, nothing fancy. It's taking off as a wonderfood/foodie darling and the price has been ratcheting up accordingly, so this is my last bag of goth rice for a while. loving foodies. First shank bones, then pork bellies, now rice. Stop making the neato offcuts expensive!
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Oct 15, 2013 11:30
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slingshot effect posted:It's just blackish purplish rice that's similar to brown rice, nothing fancy. It's taking off as a wonderfood/foodie darling and the price has been ratcheting up accordingly, so this is my last bag of goth rice for a while. I know, I enjoy elderberries around here but the prices for like jams, jellies and even the juice has gone up in price around here, and seems to continue to raise every so often. Not to mention the fact that here where I live a lot of foody food is non-existent because there is no demand for it here, but oh no there are demands for like 5 aisles of junk food (One for Chips, one for crackers, one for candy, 2 aisles of soda) and no one here really cooks so its hard to find good looking fresh food (not to mention the farmers market here is all but fairly pathetic.)
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Oct 15, 2013 11:37
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slingshot effect posted:It's just blackish purplish rice that's similar to brown rice, nothing fancy. It's taking off as a wonderfood/foodie darling and the price has been ratcheting up accordingly, so this is my last bag of goth rice for a while. The woman bought a large bag of black rice last month, I didn't know it was FORBIDDEN. Has a nice nutty brown rice flavor to it. Making rice is voodoo/black magic to me. I have a basic method that works, but I know a lot of people who have different methods that they swear by. My GF always toasts the dry rice first, a Japanese guy I know is obsessive about washing and rinsing the the rice off first, some people pressure cook... I dunno, they all seem to work fine to me.
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Oct 15, 2013 12:58
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Senior Scarybagels posted:I know, I enjoy elderberries around here but the prices for like jams, jellies and even the juice has gone up in price around here, and seems to continue to raise every so often. Do you live near an IKEA by any chance? Because they sell elderberry jam and juice concentrate pretty cheaply. Plus they have all their fun Swedish holiday stuff right now  Re: rice chat, I like forbidden rice well enough, but I don't understand the hype. It stains everything it touches, and I think the flavor is too strong for a lot of applications. I buy it at the big Korean grocery, though, so the price is still crazy low. I love that store. During the rice shortage a couple of years ago when the generic grocery stores were enforcing purchase limits on little bitty bags of rice, the Lotte was still selling fifty pound bags.
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Oct 15, 2013 13:19
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Squashy Nipples posted:Making rice is voodoo/black magic to me. I have a basic method that works, but I know a lot of people who have different methods that they swear by. My GF always toasts the dry rice first, a Japanese guy I know is obsessive about washing and rinsing the the rice off first, some people pressure cook... I dunno, they all seem to work fine to me. What annoys me is I have a rice cooker, and I have no trouble making perfect white rice in it or on the stove, but brown rice has defeated me every time. It's loving rice it shouldn't be this hard. I'll try Tycho's method next time.
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Oct 15, 2013 13:28
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RazorBunny posted:Do you live near an IKEA by any chance? Because they sell elderberry jam and juice concentrate pretty cheaply. Plus they have all their fun Swedish holiday stuff right now Nah the closest IKEA is like 200 miles away and not worth it, I go to either an Elderberry Farm where a friend works at or I go to a local discount pharm that has em for a (fairly) reasonable price. I might check the local farmers mart see if they have them at a good price.
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Oct 15, 2013 13:48
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Grand Fromage posted:The markets here are full of daikons. I don't think I've ever had one that wasn't pickled. What would one do with fresh daikon? I'm not sure where you are, so I'm not sure what's feasible for you, but: Kkagdugi -- basically, daikon kimchi. It's amazing, though I suppose that counts as pickled. Daikon oroshi -- it's weird, and I haven't really found many uses for it. The best use I can think of is to tame the gaminess of horse sashimi. Though I guess you could use it to tame venison if that's easier for you to find. Oden -- daikon in a broth or stew is AMAZING when it still has a tiny little bit of al dente to it, but the stock has mellowed it out completely. Also, it's not harsh like a red radish when completely raw, either, so no worries on that end. And, due to the lack of radish-y harshness -- crudites. It's softer than most raw veg, but could work well if cut thick/short enough. Or, in my case -- I couldn't find any jicama, and daikon was a pretty much perfect substitute for it when making pico de gallo.
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Oct 15, 2013 15:59
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Grand Fromage posted:Got a primer on making brown rice? I've been trying lately and it's always either crunchy or mush and I don't know what I'm doing wrong, I looked up cooking times and water quantities and it seems like I'm doing everything correctly. Do you have a rice cooker? 3 rice cooker cups, and enough water filled to the 4 cup line works perfectly every time. If not, soak the brown rice in cold water overnight. Then, cook with the ratio of water you're comfortable with (I like 1 1/2 cups water to 1 cup rice) for 20 minutes. It'll be done to perfection.
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Oct 15, 2013 16:03
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dino. posted:Do you have a rice cooker? 3 rice cooker cups, and enough water filled to the 4 cup line works perfectly every time. If not, soak the brown rice in cold water overnight. Then, cook with the ratio of water you're comfortable with (I like 1 1/2 cups water to 1 cup rice) for 20 minutes. It'll be done to perfection. Yeah, I do. I've tried every permutation I could find online, soaking, not soaking, whatever. All comes out bad. Mine is a bare bones Korean rice cooker though, so I doubt it's designed to do anything but short grain sticky white rice (which it does quite well). Good opportunity for a related question, I see the specific term "rice cooker cups" used sometimes. What does that mean? I just use a regular measuring cup when I'm doing rice.
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Oct 15, 2013 16:09
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The cups that come with rice cookers are smaller than a standard cup measurement, it's approximately 3/4 of a cup. Also, barebones rice cookers are only designed to cook white rice, brown rice generally needs longer cooking time
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Oct 15, 2013 16:15
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Dr. Gitmo Moneyson posted:So what are some good tomato/tomatillo cultivars for making Italian sauces or Mexican/Tex-Mex salsas (both red and green varieties)? Tomatillos are just tomatillos. There are only 2 or 3 varieties out there, and one is a novelty purple skinned one. (Why would I want that mucking up my verde sauce?) They are big, bushy things that need lots of space and sun. As far as cooking tomatoes go, grow San Marzanos and/or Amish Paste. The SM's are a bit prone to blossom end rot, so use calcium frequently. They are also a true paste tomato--dry and mealy. Strictly for cooking, totally gross fresh. AP's are heavy producers with big meaty tomatoes that I think are better for cooking/fresh salsa, but can be eaten fresh in a pinch. They are much less dry than the SM's. The plants get very big and leggy--I recommend a trellis. I dry my chillis in the oven, set to warm, on a baking sheet. You could also give a food dehydrator a whirl. Come chat in the gardening thread if you want to grow a thing. 
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Oct 15, 2013 16:16
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Steve Yun posted:The cups that come with rice cookers are smaller than a standard cup measurement, it's approximately 3/4 of a cup. That explains my confusion, neither of the ones I've had came with a cup.
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Oct 15, 2013 16:23
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Drink and Fight posted:Calrose forever unless I'm making risotto. I only eat Calrose. I grew up eating Calrose, will eat Calrose forever.
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Oct 15, 2013 16:41
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Mr. Wiggles posted:I only eat Calrose. I grew up eating Calrose, will eat Calrose forever. You keep saying that so I finally had to google it. OHK, it's generic medium grain rice called calrose because it's from California. Down here in Australia generic rice is long grain or medium grain and sold under the 'Sunrice' brand. It's what I grew up with, but let me just say I didn't have rice (or any cooking sauces either), much at all until I moved out of home anyway. That being said, I use basmati a lot (curries), jasmine a lot (Thai, chinese stir fries), and aborio a lot (risotto, sushi) I really need to use brown rice, but like GF, I'm afraid to cook it. I don't see it at the Indian or Asian grocery shops I do most of my shopping at anyway. All I see are small packs at local normal supermarkets at high prices, so I keep putting it off. E: OK, the Sunrice brand medium grain rice here is calrose. It's my least favourite and used rice to be honest. I'd probably use it for paella, and I think my mother used it for rice gruel/pudding when I was a kid (maybe that's why I don't like it?) Fo3 fucked around with this message at 18:32 on Oct 15, 2013 |
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Oct 15, 2013 18:20
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Is butternut squash skin edible/good? I'm making curry so it will be simmered for a while.
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Oct 15, 2013 19:18
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Otm Shank posted:Is butternut squash skin edible/good? I'm making curry so it will be simmered for a while. When I roast it my fiancee eats the skin too. The flavor isn't terrible but I don't like the texture of it so I pass on that.
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Oct 15, 2013 19:24
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I've eaten it before, so it's definitely edible but it's not great, texture-wise. The older the squash is the less good the skin will be, I think. e;fb
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Oct 15, 2013 19:24
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Make sure your squash hasn't been coated with wax, too. Some processors will apply fruit wax to winter squash to help prevent bruising. It's edible, but kind of funky.
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Oct 16, 2013 00:49
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Scott Bakula posted:I'm looking for that $100-200 price range ideally for food per head with maybe another $100 on drinks split between me and a friend at the higher end. Cross everything else off your list, go to The French Laundry, die happy. (for the other coast, EMP) Fo3 posted:I really need to use brown rice, but like GF, I'm afraid to cook it. I don't see it at the Indian or Asian grocery shops I do most of my shopping at anyway. All I see are small packs at local normal supermarkets at high prices, so I keep putting it off. My wife makes me eat brown rice, because she hates freedom. Cooking it by absorbtion is the same process as Jasmine or Basmati, but with 1.5x the water and triple the time. I pressure cook the hell out of it, because gently caress waiting an hour for rice. 15 mins and you are done. For bonus laziness, freeze a stack of it.
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Oct 16, 2013 03:40
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I miss jasmine and basmati. A very small bag of basmati rice where I live in Korea is like $15.
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Oct 16, 2013 05:02
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I just purchased babby's first vintage Griswold pan (1930's era), and I need some suggestions for building up the seasoning. Bacon bacon bacon?
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Oct 16, 2013 05:32
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If it already has some seasoning: 1a Cook with fat/oil 1b Repeat 1a until you die of a heart attack That's about it. If it has no seasoning: 2a Wipe entire pan thinly with oil, bake in the oven for an hour at 300-500°F, let cool to room temp 2b Repeat a couple more times 3 Do 1a and 1b Steve Yun fucked around with this message at 08:02 on Oct 16, 2013 |
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Oct 16, 2013 06:52
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I have some ricotta cheese left over from making ravioli. I have no idea what else I can use it for. Any suggestions?
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Oct 16, 2013 08:19
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Make a pizza and plonk some blobs on there. Huh. Plonk is apparently a real word.
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Oct 16, 2013 13:51
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I bought a jar of onion marmalade and it says on the jar it's "great with cheeses". But what kind of cheeses? I have no idea  How do I eat this marmalade helllppp
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Oct 16, 2013 13:55
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I would eat that with some mature chedd, maybe gruyere, or smear that one some good triple cream brie Goat cheese would be nice, manchego, etc. Basically smear it on everything and shove it in your mouth. Or even just spoon it in.
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Oct 16, 2013 13:57
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jkk posted:I bought a jar of onion marmalade and it says on the jar it's "great with cheeses". But what kind of cheeses? I have no idea Cover a small wheel of brie with the marmalade. I mean, COVER it - really slop it on there. Then wrap it in puff pastry and bake to make a brie en croute. Serve with a side of mixed greens with a nice vinaigrette.
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Oct 16, 2013 15:05
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Grand Fromage posted:That explains my confusion, neither of the ones I've had came with a cup. It seems you're probably in Korea, so, rice cookers tend to use the Japanese version of a cup. It's more or less the same as an American cup, but not quite. Metric Cup (UK, CA, AU, etc) = 250ml US Cup (traditional) = 236ml US Cup (legal -- basically the unit used for nutrition labeling) = 240ml Imperial Cup = 284ml Japanese Cup = 200ml The Japanese cup, called go (合) is probably what is also used in Korea. Though, it again gets more confusing with traditional units in that go is a division of a different unit, and by figuring out the volume of the original unit, you end up with a go being about 180ml. But then it's all just been simplified for modern usage to be 200ml. More or less.
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Oct 16, 2013 15:13
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Sjonkel posted:I have some ricotta cheese left over from making ravioli. I have no idea what else I can use it for. Any suggestions? Ricotta pie.
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Oct 16, 2013 15:54
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Here's something I've been wondering for a while. In Mastering the Art of French Cooking, it seems like Julia Child recommends overcooking all the vegetables. Cauliflower should be boiled "for 9 to 12 minutes... It should be tender but retain the merest suggestion of crunchiness at the core." Now, as far as I can tell, if you boil cauliflower for 9 to 12 minutes, there's not going to be the merest suggestion of crunchiness at the core. It's basically going to be mush. To fully cook Brussels sprouts takes 10 to 12 minutes, she says, and broccoli florets should be boiled 5 minutes (stems 10 minutes) if you're going to blanche and later finish them, and 8 to 10 minutes (13 to 15 for the stems) if you want them fully done. Do I just have different tastes than Julia Child (and, perhaps, the French? I haven't exactly eaten a lot of traditional French food in my life). Was the French approach pre-nouvelle cuisine really just "overcook everything then add butter and cream, because who cares what your vegetables taste like as long as you add enough butter and cream?"
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Oct 16, 2013 17:51
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It wasn't really to overcook vegetables as much as it was to cook them past the point where they gave off a bitter taste or aroma. I don't know. I don't enjoy mushiness in anything except mashed potato pancakes or in certain delicious Indian dishes. But you're probably right about the oils and butter/cream, too.Saveur.com posted:
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Oct 16, 2013 19:05
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