weinoo

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?

I know this may not help in this specific incidence, but I switched from 2% milk (or worse) to whole milk and never looked back. It just tastes so much better. It's a whole 30 calories more per cup.

Steel cut oats/5 grain hot cereal, some dried fruits, in the rice cooker. Comes out great.

Za'atar pita crisps were the snack, with aperitvo, before dinner. Gemelli "Faella" with tomato sauce and hot/sweet Italian sausages. Peas (frozen) and carrots (fresh), glazed together, on the side.

Possibly the people who produced the piece for CBS news? Possibly the people who own the restaurant? You know, people who aren't as cynical about things as you and me.

A full 9 years older than the oldest one here in NYC...Nom Wah Tea Parlor. But...the oldest Chinese restaurant in San Francisco IS actually older, as it opened in 1906...Sam Wo. However, it moved from its original location, so it hasn't been continuously operating in the same location, just continuously operating.

Maybe there is something in cleaning the kitchen floor? Seriously - you don't need recipes to make juice, do you? Go with the flow! Except, do that into a glass.

I made a quite inauthentic "Indian-style" curry last night. With stuff I had on hand and want to use before other stuff starts arriving tomorrow. So, baby artichokes (already cleaned and halved), whole cremini mushrooms, some of that chicken I roasted the night before (thigh and drumstick meat), a couple of pieces of Romanesco. And onions, garlic, ginger, tomato paste, tomatoes, cream, stock, assorted recently purchased spices, and whatever else I'm forgetting. Added the chicken only at the final moment before serving the stuff up. Inauthentic? Yes, I'm quite sure. But really fucking delicious. However, the coup de grace was... Perfect basmati rice, made (via my own hack) in the new rice cooker!

But of course, old @rotuts: Mushroom Barley Soup 1 cup diced onion 1 cup diced celery 1 cup diced carrot 1 large leek, diced (or a shallot, or leave it out) 1 T minced garlic 1 bouquet garni 15 g dried porcini, soaked in 2 cups water, strained, sliced up and save the water 1 lb. assorted mushrooms, sliced not that ceremoniously 1/2 - 3/4 c. pearled barley - this just keeps getting thicker and thicker after it sits, so the lesser amount is fine 1.5 quarts vegetable, mushroom, or chicken stock or a mix Sweat (but don't use that term) the mirepoix. Add the mushrooms and sweat them too. Salt them too. Pepper them too. Add the barley and stock (s) - bring to a boil and taste for salt now. Add more salt - the barley will soak it up. Simmer for 45 minutes to an hour and it should be done. Remove bouquet garni. Taste for salt and pepper.

Maybe... You might be able to find the article in this book (eG-friendly Amazon.com link)...

But of course!

Doesn't change mine.