ElsieD

Well now, that could have sure made a mess.

Mine are in alphabetical order as well. As for John, the only spices/seasonings he had before we starting living together was salt and pepper.

No, you're not.

You can bake as little or as much as you want on any given day. And, as @dtremit points out, the dough keeps for two weeks in the fridge.

https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/ Have you thought of this?

I usually bake bread in a 13" pain de mie pan. Once cool, I slice the whole thing and put it in the freezer. I then take out whatever no. of slices I need when I need it.

I vaguely recall reading somewhere that after a heavy rain, flowers in the desert come up and bloom very quickly. Is that true?

I freeze dough all the time and just bake them when needed. I scoop the dough, put the dough blobs on a sheet pan, roll them into balls, freeze them on the sheet pan and when frozen bag them.

I have a Superstore in walking distance so I'll take a look. Thank you. Still hunting down camargue.

We have a Bulk Barn which is where I bought the tasty basmati brown that I enjoyed so much and which became the impetuous for my little journey. This red Thai Cargo rice - where did you get it and what is the brand? @weinoo suggested I try the white jasmine which I will do but I'll also try some of the brown. Black rice is on my list.

I've spent a good part of the past two days reading up on rice and noting the various varieties. They are now on my list. I have about 12 of them. In looking around, most of them seem to come in 10 pound bags or larger which is way too much for testing purposes. I need to find smaller quantities. As soon as I can, I will go to a couple of Asian stores that I know carry a large selection and see what I can find. Lundberg rices, which I am familiar with, are available here at our local store but the store does not carry all of their product. I'm looking forward to trying some of them out and will report back once I get my hands on some. We are still under lockdown......

Eeew.

My SIL never used to wash her triple washed greens either until the day she found an alive worm in with the greens.

I could not find that brand here but I did find Nishiki Haiga Rice. Is that sort of the same thing? It's $9.99 for 5 pounds which sure is cheap.

I found that one on Amazon.ca. A 6.81 kilogram package costs $194.28 but to lessen the pair, they throw in a $6 pain of chopsticks for free!

White what? White Jasmine? Sorry to sound so stunned but I know next to nothing about rice.

I buy this sugar from Costco. It is more expensive but tastes way better. The one picture shows you the difference in colour between pure cane sugar and regular sugar. Sorry I can't be of more help.

I've put Lundberg brown Jasmine on my list. Is short grain Japanese white sushi rice?

The other day I decided expand on my rice eating experiences which has been limited to good old Uncle Ben's and risotto rice as noted above (forgot to mention japonica). I bought some regular brown rice and some brown basmati. They were both cooked in the Instant Pot using the P-in-P method. I'd like to know what took me so long to try the brown basmati. It was delicious and now I'm sorry I didn't buy more, given we are in lockdown again. It was soooo good. The regular brown rice was meh. I'd like to now try some other kinds of rice. I'd like to start with 2 or 3. What do you recommend I start with?

@TdeV Thank you for a great post. I am interested also in this topic. I am currently using Evernote but it no longer allows me to print recipes. To say I find this annoying is an understatement. I am thinking I may have to dish out a few $$$ to get what I want.

There are also these:

There are a lot of books in the Kindle section that are obvious rip-offs. Lots of them rated 5 stars, but very few reviews. You can tell by the writing that they are unedited crap.

https://www.amazon.com/dp/B08FXTCSS8?binding=kindle_edition&ref_=dbs_s_ks_series_rwt_tkin @Anna N Is this them?

I'm about to look those recipes up but wanted to comment on the pickled cucumbers. My mother used to do what your husband's mother did - slice cucumbers thinly and marinate them in vinegar and sugar. I was very fond of that dish. I do a slight variation of that and use white balsamic vinegar or one of the flavored balsamic that I have. I am doing a cucumber salad tonight to go with our dinner - cucumbers, red onion, red pepper, cilantro, lime juice and Thai sweet chili sauce.

Looks like a bun.