weinoo

As long as you didn't take that meal onto the plane! (For people who don't know, let's just say the Halal cart meal is distinctive in its aroma). I got out my microscope, called my barber, and made risotto last night, with one of the many cultivars of "risotto type" rices. And I googled! 40,000 varieties of rice, all just waiting to be marketed... https://en.wikipedia.org/wiki/List_of_rice_cultivars

Are they 100% rye, and if so, how do you do the kneading?

Not necessarily. For sure, that was how "old tough ones peeled down" were and are marketed, all ready to eat. But I see real immature carrots at farmer's market and other places I shop for produce. Both of which are pretty tasteless. And require some prep. Haricots verts were never really marketed as baby vegetables (I don't think). But the French have always been cooler than us when it comes to produce.

I clean this every time, no matter what I cook in there!

Does anyone cook stuff in the rice cooker with liquids other than water? Like in that book I linked to above, she discusses cooking oats with milk or cream. I just worry it will muck things up.

Oooh, this is a good thread to go along with the recently started farro rice thread. That ability to make 1/2 cup is very important to people, I think. Me too. Yet I ended up with the non-induction, non-pressure, non-pejorative Made in Japan 5.5 cup Zojirushi. I love the thing. I wanted the ability to make oatmeal and other morning foods (5-grain cereal, etc. etc.) Like any other piece of equipment we all get our thrills playing with, I'm pretty sure the one I have can be "hacked" to cook a few other things than rice and AM cereal. And like any other piece of equipment we "hack," it will take some playing around with, in terms of settings and amounts of liquid. I downloaded this book from the library for a few ideas; it possibly has the longest title in existence: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice (eG-friendly Amazon.com link) Worth a read. And I thought my rice cooker was interesting looking, but that red one certainly isn't letting anyone forget it's there - whoa! I'm sure, like the episode of The Twilight Zone called "The Fever," (about a possessed slot machine) this rice cooker will end up in my nightmares dreams, following me around and making me use it.

So it appears that the cup attached to that lid for cat food rice storage is marked for 180ml (the standard Japanese gō rice cup size), but it's actually larger than that. I really have trouble measuring when I have to eyeball the line, and much rather prefer a cup, which when full holds the 180 ml amount. Actually, I much prefer weighing rice. The Haiga is great stuff. And brown rices, at least the long and short grain ones I remember from my health-food conscious years in California, kinda sucked.

I think the original is the one I showed a picture of above...not the bowl of rice cover. But this one...

Well, that's certainly giving rice short shrift. As is googling.

Is this the one you get, @JoNorvelleWalker?

Nice! Have you ever tried the Tamaki Haiga? It's practically white rice, but with the nutritional content of brown, as they leave the germ. It is - but I was suggesting to @Gayle28607 for her brown rice cravings. I haven't bought any Lundberg in quite some time.

With brown rices, this is so true. As you can see (smell?), they go rancid. And not that slowly. I think your best bet for those is trying some mail order/Amazon type places, if you can figure out where the good turnover is. Probably buying Lundberg stuff via Amazon (eG-friendly Amazon.com link) is a decent bet. If it sucks, they should refund your money.

My first good variety of cherished pots and pans is the old All-Clad Master Chef, made in Mechanicsville Canonsburg, PA. I even had some of that in non-stick; after 20 or so years, when they became less than perfect, I sent them in to All-Clad on the lifetime warranty, and they replaced them - but with MC2 or whatever was around at that time. Nowhere close to those originals. I have at least 7 or 8 of the classics - 8", 10", 12" fry, 1 qt., 2 qt., 3 qt., 6 qt. sauce. They're a bit beat up (after 25+ years) on the outside... But inside, they're still bright and shiny... I'm a fan of either Dawn or BonAmi and if there's stuck stuff (which is rare), I use the bank of a scrub sponge, or a slightly more abrasive (but not steel wool) scrubbie.

The Jasmine rice is a long-grain sticky (one of the few) which (as you pointed out for a different reason) makes it perfect for some Asian food and the use of chopsticks. Well that, it's aroma, and it's flavor as well. And Basmati is fine stuff; if I'm making Indian-style curries, that's what I want. The real Carolina rices (Anson, Geechie, et al.), are imo and as @btbyrdpoints out, great for certain dishes - but I also want to like them more than I do. Perhaps it's the fact that they've been "rescued" and I feel good buying them and help preserving that tradition. And the name "Carolina" vis-a-vis rice here in America, has sort of come to be synonymous with our long-grain rices which cook to a dry, separate texture. You see it on many rices... But they're not from the Carolinas. Grown in the USA - like maybe Arkansas? As far as brands, I'm still in the early stages of trying different ones. I am currently enjoying the Elephants brand in @KennethT' post. Really liking the Japanese short-grains (like the Koshihikari for white, the Tamaki Haiga from California for not quite white not quite brown), and can't wait to try some of the freshly harvested and milled from the company I linked to above. It looks like they'll have the 2020 Japan harvest sometime in January. When cooked right, they have an amazing texture, holding together on the way to your mouth, and then each grain become separate and distinct with just the right amount of chew. They work when making stuff like this: One rice not currently in my pantry is the Carmague red...but might be soon. You have some great storage there, @btbyrd; nice job!

Not 100% surprising to me. But do you "decant" from the large sack into smaller, vacuum sealed packages? It's what I've done with Thai and Basmati rices I've bought in those big sacks. I think it keeps the rice fresher, and also in case of bugs.

I'm on a rice kick. Not necessarily because I bought a new Zojirushi rice cooker (okay, that's one of the reasons) (but I've been making paellas, risotti, etc. for a long time), but because I find it a bit fascinating. Maybe also because...pandemic? In any event, this is a book (eG-friendly Amazon.com link) I've had for a long time... Though mine has what I believe to be the original cover. In any event, quite an informative book, with lots and lots to read about and learn. Actually, I've recently downloaded two books from our library about rice - neither of which offered any more insight than the above. If anyone has a good rice book for me, I'm all eyes. Be that as it may, my rice infatuation is kinda fun. I'm up to around a dozen or more different varieties, and I have a feeling there'll be more coming. I just learned about this place, The Rice Factory, where you can order a multitude of different Japanese rices, and they mill them to your spec to order. Pretty cool; no, I'm not about to buy a rice mill...I'll leave that to others (ahem). Now, this is the part where I think @Chris Hennes may want to avert his eyes, or risk having librarian breakdown. It's about the storage and display of various rices, making them easy to get to as I seem to be cooking rice at least once a day. Here's what I've got going so far... Not exactly what one would call military grade. And I have more in the cabinets - 2 other risotto rices, some browns, etc. I know I can do better - like maybe all the same jars? Like what's with the Weck jars? Like maybe putting the labels on so they're all at the same level, same type, etc.? But really - I got other things to do! What's everyone else's relationship with rice?

This is great - I note the recipe for halibut says to cook for 45 minutes in a moderate oven, "until fish is tender." My guess is that fish is waaaayyy more than tender!

I've always felt this and agree with @rotuts - the baby vegetables are, for the most part, tasteless. I got some local spinach, still in bunches with dirt clinging to it. After lots of cleaning, and a simple sauté, the difference in taste between this stuff and the clamshell crap, is night and day.

Yeah, but Lodge may not use "recycled" sand...whatever that is.

I quite like Pinto Nero! After all those pretty, picturesque meals, lemme see if I can gross anyone out... The donabe was feeling left out, what with the new rice cooker. But it cooks rice in a quite different style - as pictured - and you may even end up with a little socarrat, which I'm sure is called something fancy in Japanese. So - Japanese short-grain, cooked in dashi, sake, soy and sesame oil, with ginger, scallions and soaked hijiki. The rice cooks in the donabe for around 13-15 minutes, after which it rests for 20, then gets "fluffed." I had salted the wild salmon and halibut pieces (via the freezer, via Great-Alaska, as I really am trying to work through the freezer) a couple of hours in advance, and placed them atop the cooked rice before its resting period. No more heat added (but fresh herbs were) - they were cooked very nicely this way. Alongside - avert your eyes now! Cucumber salad. Avocado tomato thing. Both seasoned in a Japanese sorta way.

GREAT JOB, @Shelby! Enhanced relish tray with one poached wild gulf shrimp for Significant Eater (I ate my shrimp in the kitchen). Brussels sprouts with bacon - for the first time cooking them this way, I sliced the brussels sprouts, and they were better. (I saw a Jacques video earlier in the week and went for it). Stuffing for two outside the tiny birds. Melissa Clark's stuffing for two. Delicious, I have to say. Roasted sweet potatoes. (I saw a Jacques video earlier in the week and went for it). Pan roasted and then oven roasted partridges. As I discussed with a friend last night (ex post facto), I am not the greatest cooker of these small "game" birds. To begin with, Sig Eater doesn't like them, and would never order them in a restaurant, were we at a restaurant where they actually cook them properly. Now, if I had a backyard, and if in that backyard was a grill, I'd love to cook them plainly, heavily salted, and enjoy just the flavor of the bird, salt, and smoke. But no...instead, I have to dick around with them to make sure they're cooked enough so she doesn't run away from the table in horror, and by then the breast is destroyed (for me, at least). Gimme a Joyce Farms' small chicken, and I'm happier (so's she). And I'll defer to letting other people cook small game birds for me. Ice cream. Homemade. An American pinot noir. Fairly young. From the Russian River Valley. Natural, as these always have been. Porter Creek.

Interesting, as it is in the mackerel family. You see these being offered at many Caribbean restaurants, and certainly the first place I ever saw one was off of a famous Jamaican food truck here in NYC. Fried. I think they smoke large ones.

Not necessarily in a restaurant setting, but he may have run a kitchen or two., be it for DeGaulle or with whatever he was doing at Howard Johnson's.

I like the original labeling...so much more DIY. But what I really like is the bottle these things come in; the new labels, while gorgeous, are sorta like putting pineapple on a pizza.

Are we voting?