Paul Fink
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Posts posted by Paul Fink
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When we traveled to China I was surprised by the poor quality of the rice. Even in upscale restaurants it was gummy with no fragrance. Not at all like jasmine rice in Thailand.
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Try Tilda basmati rice. very nice stuff.
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1 hour ago, Soupcon said:
I prefer to eat basmati rice. But it is really difficult to eat basmati rice with chopsticks so when I cook Chinese/Japanese type dishes, the rice I do cook is a shorter grain with more surface starch so the grains when cooked are not mushy or gluey but do stick together.
They don't use chopsticks in Indian but its still great with a fork.
For most other dishes I use jasmine rice.
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6 hours ago, Thanks for the Crepes said:
Rinsing makes a big difference with basmati.
Correct. You can't treat basmati like just another long grain rice. Its not.
It should fluffy. Not sticky.
I once saw Madhur Jaffrey on TV say basmati rice "should be like brothers. Close but not stuck together."
Her words... not mine.
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Basmati rice should be fluffy with out grains sticking together.
I've never seen it it cooked properly in a rice cooker.
It should be steamed or cooked in a pot but that leaves lots to clean up.
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I always used Tilda Basmati Rice.
Basmati Rice.is different that jasmine or other rice.
You can't really cook it in a rice cooker.
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I was at a local high end grocery store.I checked out the pre-made sandwiches.
They had a corn beef & cheese on sour dough only it wasn't sour dough. It was cinnamon bread.
I pointed it out to one of counter workers. She just threw her hands up into the air.
I did buy a ham & brie on one of those pretzel rolls. It had some mess of some kind of sauce on it
It was pretty bad. ... when will I learn.
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Not a fan of Thomas. I prefer Wolferman's original.
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53 minutes ago, Shel_B said:
Knowing what's in your refrigerator, and where it's located is a good idea.
Yea, but that needs a better memory than I have.
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Thanks @tanstaafl2.
I'm sitting here with Bison Ridge. Please don't tell me its crap.
I'm enjoying it.
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I'm not sure about the citrus. I am sure that the quality of the cream cheese makes all the difference.
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I used to stage at a local french restaurant. The chef let me come in when I waned and leave when I wanted. He was french and I offten couldn't understand him. During one very busy dinner service he shouted at me. “Do you know what an artichoke is” Yes I said. He said “bring me an artichoke put it right here.” He indicated a location with his knife.
I grabbed an artichoke and put it there. He glared at me and shouted “arctic char!” I left for the day shortly after that.
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2 hours ago, tanstaafl2 said:
Just be aware that the whole back story on this one is almost certainly complete BS.
This article says your right but also talks about current building plans.
It says "The first Iowa-distilled Templeton — aged four years — would appear on store shelves in about 2022"
It better be good to wait that long to get some.
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2 hours ago, tanstaafl2 said:
Just be aware that the whole back story on this one is almost certainly complete BS. The alleged prohibition era recipe rye certainly is. Indeed, Templeton lost a lawsuit over consumer protection laws because of their attempt to claim it was "Iowa made" rye. This is another of the extensive collections of sourced rye whiskey from MGP in Indiana. And usually a pretty pricey one at that. Not one I will buy as a result.
Wow you're a real Debby Downer.
What's a good moderate price rye whiskey?
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My wife came home and helped me finish the wild rice soup.
We paired it with a very nice Riesling from Oregon.
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I'm doing mushroom, chicken, wild rice soup.
If I have the stamina to finish it
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18 minutes ago, BeeZee said:
if you have pets...pet hair will get in there and clog up the works even worse. We used to pull dust kitties out of ours.
Geese I guess I have a job to do.
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Congratulations @sartoric Looking forward to some pics of sausage.
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1 hour ago, Shel_B said:
I recall someone telling me that a refrigerator will run most efficiently when filled with food, leaving as little "free space" on the shelves and in the bins as possible. Is this correct?
I don't see how it could run more efficiently. The more mass the more the refrigerator has to work to keep it cold.
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25 minutes ago, chromedome said:
With respect, that's marketing copy. Freelancers like me write that kind of stuff for hours on end.
Yes, I didn't mean to represent it as anything else. And yes the proof is in the baking.
I just wanted to broaden the discussion of vanilla extracts.
Using natural flavors is important to me and vanilla powder is a natural alternative.
The truth is we thought it was a far superior product to the typical store bought vanilla extract.
Much more complex flavors.
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3 minutes ago, paulraphael said:
silicon dioxide is also the main ingredient in beaches and sand castles (!)
Yes, and its also 100% natural
I'm still suggested powdered vanilla as natural alternative to imitation vanilla in baking.
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I just got a jar of powdered vanilla from Spice Jungle.
The vanilla comes from Beanilla
I don't remember where I used to source the powder. That was years ago.
Anyway this bottle has Silicon Dioxide.
From Google:
QuoteFirst, as a food additive, silicon dioxide serves as an anticaking agent. It is used to prevent clumping. In supplements, it's used to prevent the various powdered ingredients from sticking together.Mar 25, 2015
So I guess there is more than one way to skin a vanilla bean.
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I'll admit when it comes to most modern cooking technology I'm a luddite.
But I'm really intrigued by 3D printing. Some of those dishes on the Foodini site were very interesting.
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love those biscuits @shain
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Steak-- Florentine Style
in Italy: Cooking & Baking
Posted
Sorry I would take exception to that. I always drizzle olive oil on the top of my steaks and then cook them top side down.
True the olive oil will smoke at moderate temps but the fat from the steaks moderate the effect once things get cooking.