nhamilto

What type of rice is appropriate in Chinese cooking? I am taking about the typical rice to be served with almost every meal; not sticky rice. What types of rice that are commonly sold in the USA are closest to the types used in China? Are there regional types of rice that are favored or is the preferred type the same throughout the nation?

The short answer is that in most of these prepared foods (ie the ones with a directly comparable home version) the home version has an approximately equivalent sodium content. The home just doesn't have its sodium content conveniently printed on its packaging. The difference (if any) comes in where the commercial product has no real homemade equivalent. For example Doritos corn chips, instant ramen noodles etc.

I would try beating the candy before letting it cool. If you break open a butterfingers center you should notice that it has a brittle but flaky structure. The sugar separates into flakes or leaves.

The reason Peter's quinces are spotted is because the "spots" on the fruit are fungal lesions produced by either Cedar Apple Rust or Hawthorn Apple Rust. These diseases stunt the tree by causing premature leaf drop and disfigure the fruit as seen in Peter's photo. Control of these fungal diseases require either spraying with fungicide or removal of the alternate hosts (usually eastern red cedar) in a several mile radius. Unfortunately trees in the Apple/Pear/Quince family require care to prevent or treat their numerous insect and disease problems.

I suggest Coq au Vin. Tasty, reheats well and reasonably healthy. I like Julia Child's version. Other variations the same idea such as Boeuf Bourguignon also work well if the "healthy" part is a bit flexible. Also good as reheated meal is chile verde. My version: 2lb - pork shoulder (traditional) or chicken thighs, cubed 1 - onion, diced 2 - cloves garlic, smashed 1T - whole cumin seed As required / To taste oil salt pork or chicken stock New Mexico (preferred) or Anaheim fresh green chilies charred, skinned, seeds removed, diced (try about 3 or 4 to start with) Method: Brown meat in a skillet with a bit of oil, place in stew pot. Fry onions in same skillet until translucent, place in stew pot. Deglase skillet with a bit of stock. Toast cumin seed in a dry skillet, grind and add to stew pot. Add garlic and chilies to stew pot. Add stock to cover. Simmer until meat is tender, adjusting seasoning with salt, chilies as desired. Should be a bit too hot to eat by itself. Serve with rice and/or beans.

It's very likely the the whole hog was skinned out. You can either skin or scald and scape a hog. Lacking a scalding kettle large enough for a whole hog it is much easier to skin. You loose the skin and a bit of fat if you choose to skin.

I use it all the time. I think it is most useful in savory dishes; soups, stews, pot pies etc. The only savoy dishes it doesn't really help are ones that already include high levels of glutamate. If you are in doubt about its uses just place a bit in your mouth and think of the things that could use a bit of its flavor. As far as buying msg its is commonly sold under the Accent name in supermarkets. I just a one pound packet to my online spice orders when I run low. You will pay about the same for a pound as your would for the two ounce Accent shaker.

The best bagel recipe I have used: http://www.sourdoughhome.com/sourdoughbagels.html I usually have these as a Christmas breakfast (some 'real' food before the candy starts). This recipe yields a dense and chewy bagel. The only changes I have made are make them into smaller bagels and substituting neutral oil for the olive oil specified.

Think of them as tougher, more flavorfull pork belly. They have a similar amount of fat but the muscle has actually done some work.

The response time for a thermocouple display depends on two things; the response time of the thermocouple and the sampling rate of the display. In the case of the Thermapen the fast response is a result of a thin (low mass) thermocouple and a rapid sampling rate. Examples: If you plug Thermapen's low mass thermocouple into a display that samples once every minute the system response time will be one minute. If you plug a large, high mass thermocouple into the Thermapen unit the system response time is limited to the thermocouple's response rate. So to answer your question: It depends on the unit's sampling rate.