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I never knew rice was so complicated
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Apr 20, 2020 07:00
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this count?
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Apr 20, 2020 07:18
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TatoPancakes posted:this count? 
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Apr 20, 2020 07:55
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They don't look like 3D printed dildos but they have something like this at every würstel stand in Austria. It's just a giant metal spike attached to the counter that they impale the bread on before making your hot dog. This gif makes the idea very unpleasnt though.
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Apr 20, 2020 08:18
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chitoryu12 posted:https://twitter.com/ldrinkh20/status/1251991092649701382?s=21 Judy, Ethel, Gail, and Gloria are some top tier grandma names
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Apr 20, 2020 08:18
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It makes me irrationally mad that the crackers aren't in the recipe list, unless it refers to the churchgoers.
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Apr 20, 2020 08:26
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chitoryu12 posted:https://twitter.com/ldrinkh20/status/1251991092649701382?s=21 Emmy makes a lot of these crazy recipes and tries them. I think she might be a stoner because she almost always either likes it or says it isn't that bad. https://www.youtube.com/watch?v=JTw78ab7tOs
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Apr 20, 2020 10:48
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Tiggum posted:I put water in a saucepan and put it on the stove, then when it's hot I put rice in it. When the rice is cooked I tip it through a strainer to get rid of the extra water. This works perfectly 100% of the time and requires no specialised tools or measuring. I do this except I just add 1.5x as much water as rice and cook until the water is gone. Also salt it.
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Apr 20, 2020 12:54
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Sekhmnet posted:Emmy makes a lot of these crazy recipes and tries them. I think she might be a stoner because she almost always either likes it or says it isn't that bad. Steamed...hams?
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Apr 20, 2020 13:23
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(Japan only)
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Apr 20, 2020 13:30
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gschmidl posted:(Japan only) loving finally
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Apr 20, 2020 13:42
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Grand Fromage posted:Alternately, if you want to make rice that will stay soft when cold for something like onigiri, soak instead of drying. Either works fine. Oh huh that's the way to get the right texture rice? Good to know.
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Apr 20, 2020 14:14
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Grand Fromage posted:Salt rice. Get horrified looks from anyone in East Asia but they are wrong, salt all foods appropriately including rice. If you're happy to go more middle-eastern than far-eastern, then add butter to your rice in the pot too (or an oil of your choice if butter is "too unhealthy")
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Apr 20, 2020 14:38
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The cheapest Zojirushi is the best, IMO; straightforward, simple, almost impossible to screw up. There's only one button on the whole damned thing.
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Apr 20, 2020 14:44
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The Glumslinger posted:I know the feeling, it felt like I secret thing no one had ever told me to do  When my friend in Japan sends me rice from her family's paddies, though, I save it for special occasions and always do the whole multistep wash, drain, dry deal.
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Apr 20, 2020 14:50
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atholbrose posted:The cheapest Zojirushi is the best, IMO; straightforward, simple, almost impossible to screw up. There's only one button on the whole damned thing. Yes, but the problem with people loving up rice in this thread, is that you still have to put in the right ratio of water/rice...which is literally printed on the inside of rice cookers and they give you a handy little cup with similar measurements too...but somehow people on here cannot EVER get this to work. So Uncle Ben's it is. Also I thought rinsing the rice was to clean it up not to change texture or whatever. LifeSunDeath has a new favorite as of 14:55 on Apr 20, 2020 |
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Apr 20, 2020 14:51
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bloom posted:I never knew rice was so complicated we based like a whole civilization on it wheat is also real complicated
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Apr 20, 2020 14:52
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LifeSunDeath posted:Yes, but the problem with people loving up rice in this thread, is that you still have to put in the right ratio of water/rice...which is literally printed on the inside of rice cookers and they give you a handy little cup with similar measurements too...but somehow people on here cannot EVER get this to work. So Uncle Ben's it is. I don't think people are loving up with a Zojirushi. The person in question was using an instant pot. In my experience the instant pot absolutely fucks up rice if you follow its instructions exactly.
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Apr 20, 2020 15:01
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I did cook it successfully a few times, but yeah. Maybe it's because we have hard water? (I filter it first, though.) Regardless, it DOES make a fine congee.
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Apr 20, 2020 15:14
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Apr 20, 2020 15:49
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Casu Marzu posted:Oh huh that's the way to get the right texture rice? Good to know. You also really need a Japanese short grain variety, the California koshikaris work fine. I still haven't solved the problem entirely, my onigiri stay edible for a day but not multiple days like the ones you get in Japan, but it works. You also need to wrap them in plastic to keep them maximally moist. It stays edible the next day if unwrapped, but it does dry out noticeably. The way Tiggum posted sounds super weird but it does work if you're making non-sticky rice, like if you're doing something Indian. For East Asian food, no.
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Apr 20, 2020 16:34
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they add rice conditioning stuff to 7/11 onigiri, iirc
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Apr 20, 2020 18:13
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7/11 onigiri is so incredible, I don't care what they add. Also that slide apart packaging that keeps the seaweed dry till it's time to eat, genius.
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Apr 20, 2020 18:56
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I was always loyal to Sunkus because it was the only place I could regularly find umeboshi onigiri in my part of the '-To. Family Mart for them kombu boys (komboys?) and somehow the most delectable of all konnyaku treats. 7-11 gets a prize because they had these bomb rear end veggies with dip, I think lettuce, daikon, carrot, and cucumber with some kind of sesame dipping sauce. am/pm can eat my poo poo; they never had one drat vegetarian thing.
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Apr 20, 2020 19:07
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Ror posted:They don't look like 3D printed dildos but they have something like this at every würstel stand in Austria. It's just a giant metal spike attached to the counter that they impale the bread on before making your hot dog. This gif makes the idea very unpleasnt though. Yeah, just get one of these 
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Apr 20, 2020 19:15
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I salt rice if I'm having it with something kinda bland but usually the stuff I'm having with the rice is salty enough. Or just grabbing a ball of sticky rice without anything else in particular. That's setting aside having soy sauce or fish sauce on hand, too.
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Apr 20, 2020 19:54
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That's true, you have to think about the whole meal. If you're pouring mapo tofu on your rice don't salt it, you got plenty coming already.
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Apr 20, 2020 19:58
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steinrokkan posted:Yeah, just get one of these Nah, ours are either in the hot water bath or on the grill, not in this horrendous air-dryer.
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Apr 20, 2020 20:01
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Fleta Mcgurn posted:I was always loyal to Sunkus because it was the only place I could regularly find umeboshi onigiri in my part of the '-To. Family Mart for them kombu boys (komboys?) and somehow the most delectable of all konnyaku treats. 7-11 gets a prize because they had these bomb rear end veggies with dip, I think lettuce, daikon, carrot, and cucumber with some kind of sesame dipping sauce. I fell in love with umeboshi, this old japanese dude was asking me about it and said, "oh you actually like umeboshi? the food of poverty?" hell yes I do. I really can't remember all the specific wins at specific combini chains, but the 3 things I miss the most: cold cup lattes, umeboshi onigiri, and curry pan
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Apr 20, 2020 20:11
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Grand Fromage posted:That's true, you have to think about the whole meal. If you're pouring mapo tofu on your rice don't salt it, you got plenty coming already. yeah a lot of rice based cuisine is just having something salty and flavorful to eat w rice
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Apr 20, 2020 20:17
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We used to have a local Persian restaurant where almost all of their dishes came with a side of saffron rice. That stuff was heavenly, and it was the thing that made me go "oh, now I get why saffron is a big deal." They also had a saffron and pistachio ice cream on their dessert menu. God, I miss that stuff.
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Apr 20, 2020 20:28
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RoboRodent posted:We used to have a local Persian restaurant where almost all of their dishes came with a side of saffron rice. That stuff was heavenly, and it was the thing that made me go "oh, now I get why saffron is a big deal." As I sort of said earlier, the trick is lots of butter. Also you can't cook chello in a Japanese rice cooker, there's a thermocircuit that will kick in and turn it off well before you get any tahdig.
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Apr 20, 2020 23:17
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ookiimarukochan posted:As I sort of said earlier, the trick is lots of butter. Also you can't cook chello in a Japanese rice cooker, there's a thermocircuit that will kick in and turn it off well before you get any tahdig. every rice eating culture has a word for tahdigish stuff. iirc really high end rice cookers will have a mode for it
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Apr 21, 2020 01:38
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Made my own onigiri out of stuff I had lying around. Ones without sesame seeds on top have canned tuna mixed with some mayo, soy sauce, and Sriracha. The plain looking ones are finely chopped kalamata olives and roasted red peppers from a jar. They came out kinda lopsided, but I'm fine with it for a first time through. Definitely going to use bigger strips of seaweed next time. Looking forward to seeing what else boredom forces me to make.
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Apr 21, 2020 01:45
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Fleta Mcgurn posted:I am really bad at making rice and I always gently caress it up. I have an instant pot with a goddamn rice setting and I still gently caress it up. I lived in various east Asian countries for 8 years and I still can't cook rice for poo poo. (But I can roast a chicken in a toaster oven!) Mrs. WITCHCRAFT is the same, has tried my method, has tried instapot ricemaker recipes, etc. and cannot make a rice at home. TO MAKE A RICE: 2 PART WATER 1 PART RICE BRING WATER TO BOIL IN COVERED STOVE POT. ONCE BOILING, ADD RICE. STIR UNTIL EVEN. BOILING WILL STOP FOR A SHORT TIME. ONCE EVEN AND BOIL STARTS AGAIN, PUT COVER ON RICE. LOWER TO LOWEST POSSIBLE HEAT ON STOVETOP. LET IT GO. CHECK AFTER 20 MINS. IF NOT DONE, CHECK AFTER 10 MORE MINS. REPEAT UNTIL RICE. IT DONE. TURN OFF HEAT. LEAVE ALONE. FLUFF AND SERVE. I do not understand how anyone can gently caress this up. There is no wiggle room. You know how to boil water. You know what cooked rice looks and tastes like. There are no other ingredients. 2:1 Water to rice, keep an eye on it but don't touch until it's done. Seasoned rice or rice with added veg/meat is a whole other game with its own rules. But I cannot understand someone loving up plain white rice. I've seen it with my own eyes and I still do not understand. There's no trick. You just cook the rice. How???
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Apr 21, 2020 07:15
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WITCHCRAFT posted:How??? Ok, I better check in 20 minutes *goes does something else* *1 hour later* gently caress
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Apr 21, 2020 07:21
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gschmidl posted:Ok, I better check in 20 minutes *goes does something else* *1 hour later* gently caress Yes, this was my fate for many years. I have a smartphone now that is nearly always at hand. It has a timer function built in. Now I only carelessly burn my food when I forget to set the timer, which still happens about 1/10 of the time, lol.
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Apr 21, 2020 07:31
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gschmidl posted:Ok, I better check in 20 minutes *goes does something else* *1 hour later* gently caress this is true for any food, especially frozen pizza for me specifically, the worst offender is trying to "speed-cool" cans of flavored seltzer water in the freezer. I have exploded so many cans of fizzy flavor water in my freezer it has to be a war crime at this point. WITCHCRAFT has a new favorite as of 07:37 on Apr 21, 2020 |
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Apr 21, 2020 07:34
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gschmidl posted:Nah, ours are either in the hot water bath or on the grill, not in this horrendous air-dryer. It's actually a steamer.
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Apr 21, 2020 07:44
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Captain Jesus posted:It's actually a steamer. Conceptually, yes. In practice? Hmm.
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Apr 21, 2020 07:47
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