Food, Glorious Food

[Scepticalscribe]

Agree - from what I can tell, Zojirushi are the best, followed very closely by Tiger. As far as my Taiwanese partner is concerned, it has to be Taitung or nothing. They work differently - more steaming less boiling, but don't have buttons and timers and congee settings etc. And I do love buttons on things! His sister, however, has a top of the range Zoji button-laden thing that I covet.

My very cheap no-brand one does a perfect job of the white rice I cook in it. I think if I were to regularly cook brown and/or wild rice I'd invest in a better one. However, I think one needs to get a model that comes with computerised cooking (Zoji call it Fuzzy Logic, Tiger call it Micom) as otherwise they're basically just button-laden things that cook with a timer. Plus, I'd need a 220v one. And then I'd get taken in by the induction ones (more even heat) and maybe even the ones that cook the rice under pressure (this is a forum full of gadget lovers after all!) so I've not bothered

Not only do we love gadgets, but we (or I) love to learn new things, new facts, new details.

Actually, until I read your post, I had no idea that Fuzzy Logic and Micom were the same thing.

 

[adrianlondon]

Not only do we love gadgets, but we (or I) love to learn new things, new facts, new details.

Actually, until I read your post, I had no idea that Fuzzy Logic and Micom were the same thing.

Actually, I think both Zoji and Tiger call it Micom (MIcro COMputerised) but yeah, it means fuzzy logic.

Sorry everyone (well, not Scepticalscribe); I'll stop going on about rice and rice cookers now!

 

[Scepticalscribe]

Actually, I think both Zoji and Tiger call it Micom (MIcro COMputerised) but yeah, it means fuzzy logic.

Sorry everyone (well, not Scepticalscribe); I'll stop going on about rice and rice cookers now!

No, feel free.

I find it interesting, (and I started the thread). Besides, you actually learn something by having such discussions (and posts), and that is something I have always enjoyed.

Anyway, this is a food thread, and everything (recipes, meals, side dishes, ingredients, preparation, utensils, cutlery, crockery) to do with food seems to me to be of relevance.

 

[LizKat]

Excuse political reference in the account's screen name...

There's nothing like the upside of the surprises life can dish out, eh?

https://twitter.com/i/web/status/1219371178889900035

 

[adrianlondon]

There's nothing like the upside of the surprises life can dish out, eh?

I don't get it. That's how I always eat ice-cream

 

[Scepticalscribe]

Excuse political reference in the account's screen name...

There's nothing like the upside of the surprises life can dish out, eh?

https://twitter.com/i/web/status/1219371178889900035

Personally, I don't care much for ice-cream - even as a child I disliked it - but the video is hilarious.

However, both of my parents loved ice-cream, and my mother reacted a little like that the summer before she died when the carer - bearing an ice cream cone which she herself was eating - went in to her bedroom to check on her.

She leaned over with the ice cream cone, intending to give my mother a taste of the ice-cream, and, instead, my mother - having tasted it - proceeded to reach out and grab the cone, whereupon she gobbled the lot down.

 

[Scepticalscribe]

Personally, I don't care much for ice-cream - even as a child I disliked it - but the video is hilarious.

However, both of my parents loved ice-cream, and my mother reacted a little like that the summer before she died when the carer - bearing an ice cream cone which she herself was eating - went in to check on her.

She leaned over with the ice cream cone, intending to give my mother a taste of the ice-cream, and, instead, my mother - having tasted it - proceeded to reach out and grab the cone, whereupon she gobbled the lot down.

After that, we gave her plenty of ice-cream, which she loved.

Am perusing lentil recipes at the moment.

 

[LizKat]

I have some fresh mushrooms on hand and was thinking to have lentils with those and some stew-cut lamb I've had stashed in the freezer. Love the combo of mushrooms and lamb in a lentil gravy over some little new potatoes. So that's going to happen here very soon... I've already taken the lamb from the freezer down into the fridge after my eye fell on it earlier, rummaging about for some mini-naan I wanted a bit of as part of breakfast.

 

[Scepticalscribe]

I have some fresh mushrooms on hand and was thinking to have lentils with those and some stew-cut lamb I've had stashed in the freezer. Love the combo of mushrooms and lamb in a lentil gravy over some little new potatoes. So that's going to happen here very soon... I've already taken the lamb from the freezer down into the fridge after my eye fell on it earlier, rummaging about for some mini-naan I wanted a bit of as part of breakfast.

Would love to read (and perhaps try out) that recipe, if you would care to share it.

Am perusing lentil recipes (classic French lentil dishes) and lentil and potato dishes. Perhaps with a dash of curry. Perhaps not.

Agree that mushrooms and lamb go very well together, as does garlic with both.

 

[LizKat]

In truth I don't really have a recipe per se for the lamb stew with lentils and mushrooms... but it does certainly also feature garlic and onions.... and of course thyme and marjoram, salt, pepper, olive oil, a little tomato paste for color, some vegetable stock if i have it instead of just water, and the little red potatoes either halved if really small or cut in quarters if larger. I do it all in just a cast iron pan or sometimes working with two of them, just to be able to sear the meat and get a jump on the rest of it at the same time in the other pan, but it's probably adaptable to just prep in a slow cooker.

There's another dish I make with stew-cut lamb sometimes, spicier, sort of Moroccan style with chickpeas. I don't follow a strict recipe w/ that either but this is roughly how that goes, the cinnamon and cumin are essential.

Moroccan-style lamb and chickpea soup - Healthy Food Guide

Try our low-calorie, slow cooker, hearty Moroccan-style lamb and chickpea soup this winter for lunch or dinner to warm you up from the inside out! Dairy free with an easy gluten free option, this will be a favourite.

www.healthyfood.com

 

[hawkeye_a]

I was reading about rice, about how white rice is the worst, full of carbs, blood sugar spike. Brown and wild rice is better. Then the article said basmatic rice was the best. I don’t know if I’ve ever eaten basmatic rice. Anyone? Anything different about it in taste?

In my pantry:
Arborio for risottos and paella.
Japonica for Japanese dishes.
Indica(usually basmatic) for Indian and other Asian dishes.

Of the "long grains", I was surprised to be able to discern the difference in taste and aroma between Indian basmatic and Jasmine rice.

 

[Scepticalscribe]

@Huntn, you will know basmati rice when you try it.

Firstly, the aroma is wonderful - standard long grain rice simply does not compare; for Asian food, I would always use basmati, or something similar. Jasmine has a different aroma to basmati, but both work well for Asian cuisine.

I use Arborio or Carnaroli rice for risotto, and Spanish bomba rice for paella style dishes, or if I am attempting to prepare something not entirely unlike a jambalaya dish.

Now, Japonica is something that I must look into.

 

[Huntn]

In my pantry:
Arborio for risottos and paella.
Japonica for Japanese dishes.
Indica(usually basmatic) for Indian and other Asian dishes.

Of the "long grains", I was surprised to be able to discern the difference in taste and aroma between Indian basmatic and Jasmine rice.

@Huntn, you will know basmati rice when you try it.

Firstly, the aroma is wonderful - standard long grain rice simply does not compare; for Asian food, I would always use basmati, or something similar. Jasmine has a different aroma to basmati, but both work well for Asian cuisine.

I use Arborio or Carnaroli rice for risotto, and Spanish bomba rice for paella style dishes, or if I am attempting to prepare something not entirely unlike a jambalaya dish.

Now, Japonica is something that I must look into.

I welcome any and all knowledge of rice. The rice we usually eat at home is a 50/50 blend (that I mix) of whole brown rice, and Hinode Brand Black Rice (Product of Thailand). The rice we usually consume sits separately on the plate and is topped with a small piece of butter, salt and peppered.
I plan on trying some basmatic rice soon.

 

[Scepticalscribe]

I welcome any and all knowledge of rice. The rice we usually eat at home is a 50/50 blend (that I mix) of whole brown rice, and Hinode Brand Black Rice (Product of Thailand). The rice we usually consume sits separately on the plate and is topped with a small piece of butter, salt and peppered.
I plan on trying some basmatic rice soon.

Wash it, or soak it in water first, rinse it two or three times to remove some of the starchiness.

Might I suggest that you soak it first before cooking; I never used to do that, until our wonderful Filipina carer taught me to do it before cooking the rice.

Currently preparing a lentil and potato curry dish; am sautéing the finely diced onion and roughly chopped garlic (approximately seven fat cloves) first.

Then, I shall add garam marsala, and curry powder and sauté them for around a minute; lentils and diced potatoes shall be added (they are ready in their respective bowls) whereupon stock shall be added and the dish shall simmer and sputter for around 50 minutes.

Basmati rice (already soaking) will be served with it.

Perhaps sausages, as well.

 

[Huntn]

Wash it, or soak it in water first, rinse it two or three times to remove some of the starchiness.

Might I suggest that you soak it first before cooking; I never used to do that, until our wonderful Filipina carer taught me to do it before cooking the rice.

Currently preparing a lentil and potato curry dish; am sautéing the finely diced onion and roughly chopped garlic (approximately seven fat cloves) first.

Then, I shall add garam marsala, and curry powder and sauté them for around a minute; lentils and diced potatoes shall be added (they are ready in their respective bowls) whereupon stock shall be added and the dish shall simmer and sputter for around 50 minutes.

Basmati rice (already soaking) will be served with it.

Perhaps sausages, as well.

How long is it soaked for? I wonder if all rice would benefit from this?

 

[Scepticalscribe]

How long is it soaked for? I wonder if all rice would benefit from this?

Well, twenty minutes, thirty minutes, although, frankly, if you are in a hurry, you can simply rinse it (the rice) thoroughly under running water until the water runs clear.

I also find that if I am sautéing potatoes, soaking them first, for around half an hour - or changing the water after 15 or so minutes and replacing it with fresh water ensures that the potatoes fry a lot batter, and don't stick to the pan.

 

[adrianlondon]

How long is it soaked for? I wonder if all rice would benefit from this?

15 or so minutes is plenty, but you still need to give the rice a couple of rinses afterwards. I only soak basmati; jasmine (Thai) and shortgrain rice needs no soaking as far as I'm aware. To be honest, I don't always remember to soak the basmati either and I've never done any control tests/tastes to work out how much of a difference it makes.

 

[anika200]

In truth I don't really have a recipe per se for

Love your style, just roll with the stew idea with whatever you has. Always turns out to be the best meal ever ..... or at least for the week.

 

[Scepticalscribe]

15 or so minutes is plenty, but you still need to give the rice a couple of rinses afterwards. I only soak basmati; jasmine (Thai) and shortgrain rice needs no soaking as far as I'm aware. To be honest, I don't always remember to soak the basmati either and I've never done any control tests/tastes to work out how much of a difference it makes.

Since I started soaking the rice, (and I was amazed that our Filipina carer always washed the rice, or ran it under running water), in general, any of my rice dishes have turned out a bit better.

 

[adrianlondon]

Since I started soaking the rice, (and I was amazed that our Filipina carer always washed the rice, or ran it under running water), in general, any of my rice dishes have turned out a bit better.

I've always washed rice, as that's how my Dad taught me. The short-grain Japanese rice even spends a minute or two with me rubbing the grains together in the water to get extra starch out. A Japanese friend told me to do that.

There's definitely a difference to washed and unwashed rice (where "washed" really just means "rinsed"), but I need to do a taste test of soaked and unsoaked basmati to work out why I just blindly soak it because someone once told me to

 

[hawkeye_a]

Now, Japonica is something that I must look into.

Japanology episode on rice....

 

[Scepticalscribe]

I've always washed rice, as that's how my Dad taught me. The short-grain Japanese rice even spends a minute or two with me rubbing the grains together in the water to get extra starch out. A Japanese friend told me to do that.

There's definitely a difference to washed and unwashed rice (where "washed" really just means "rinsed"), but I need to do a taste test of soaked and unsoaked basmati to work out why I just blindly soak it because someone once told me to

@Huntn asked what the difference between standard rice and basmati rice is; try soaking however much rice you use (a cup or half cup or cup and a half) of basmati rice, and inhale that aroma (that is, the uncooked rice, just after soaking it) and tell me that you don't see (or rather, smell) a difference.

Well, re soaking, I take the view that Asians know best when it comes to rice, much of their cuisine is rice based (whereas Europeans are more knowledgeable about stuff such as cheese), and I will gladly accept whatever direction, guidance or advice is offered to me on such subjects - the matter of rice - when advised by an Asian.

So, if they say soak, I will not demur.

 

[LizKat]

Love your style, just roll with the stew idea with whatever you has. Always turns out to be the best meal ever ..... or at least for the week.

Yep, usually works out okay. When a dish seems to lack something, that's less of a challenge than when it seems I may have overdone it with some particular seasoning or other ingredient. I've been known to divide the thing in half then and experiment on just one half to hedge that ensuing bet.

But it's rare now that I actually end up having to trek to the farther stone wall of the back pasture and offer the wildlife out there a chance to join the focus group on "today's special".

 

[adrianlondon]

Japanology episode on rice....

That video was interesting. Around 20 minutes in, when they show the correct way to cook Japanese rice, they didn't soak it but after rinsing they left it damp, in the sieve, for half an hour before cooking. The other interesting thing was that they recommend soft water. I have a brita filter that I (so far) only use for my kettle and espresso machine, but I'm going to use it for rice next time I cook it. Which'll be tomorrow.

In the video she said that if one doesn't let the rice sit for half an hour before cooking, it'll be really hard. That's not the case with me, but I'll give it a go. For speed reasons, I can see me still skipping that step if I don't notice much difference.

 

[anika200]

Mac & Cheese before it heads into the oven. Added some diced Jalapeño and Tomato. I could just eat it now without baking, haha, don't think I did not test for seasoning a couple dozen times.
Actually made this a a couple weeks ago, It was pretty good. 😋