(2008-04-28) New survey on the RFC site: Rice
ChattyCathy
Sheldon
>
> http://www.recfoodcooking.com
I suppose for the winner there'll be a choice of coolie hats.
Julia Altshuler
> http://www.recfoodcooking.com
We eat a lot at Chinese, Indian, Japanese and Thai restaurants. We eat
out less often at Italian restaurants. It follows logically that we're
more likely to make pasta at home than rice. We get our quota of rice
when eating out.
--Lia
jmcquown
> http://www.recfoodcooking.com
>
Elaborating... I only eat rice every 2-3 months or so. Could live without
it, truly. I am thinking seriously about making some red beans & rice,
though. Got some andouille sausage :)
Jill
Zeppo
"ChattyCathy" <cath...@mailinator.com> wrote in message
news:5BlRj.35910$kl6....@fe103.usenetserver.com...
easier to put cous-cous together for me and I'm always in a rush to get
dinner on the table (during the week).
Jon
Tracy
> "ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Is that chip on your shoulder edible?
I keep all kinds of rice on hand (sticky, jasmine, brown, long grain)
but we don't eat it more than once a week - if that. Certain dishes
require rice - like green curry, ginger chicken (or shrimp), enchiladas
or tacos or burritos. I try to limit rice to once every week or so.
Tracy
Serene
> http://www.recfoodcooking.com
>
I have no idea how much rice we eat. We eat several kinds (white
sushi rice, brown rice, jasmine, basmati, etc.), and I don't keep
track of them in the aggregate or anything. We probably have rice
two or three times a week.
Serene
Sheldon
I think orzo is much nicer than rice.
TammyM
"Tracy" <kara...@bc.edu> wrote in message
news:fv518l$mre$1...@registered.motzarella.org...
I know a couple of "carb sensitive" folks who use finely shredded sauteed
cabbage in place of rice for things like curries, etc.
TammyM
Default User
I eat rice a lot. Between rice I have with dinner, and lunch leftovers,
I'll probably have it in some form five times a week. It's almost
always in the form of "X over rice", where X is something with sauce.
Chili is very good that way. Tonight I'll probably be having chicken
curry. I also make jambalaya every few weeks or so.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
TammyM
"Default User" <defaul...@yahoo.com> wrote in message
news:67mjlnF...@mid.individual.net...
>
> I eat rice a lot. Between rice I have with dinner, and lunch leftovers,
> I'll probably have it in some form five times a week. It's almost
> always in the form of "X over rice", where X is something with sauce.
> Chili is very good that way. Tonight I'll probably be having chicken
> curry. I also make jambalaya every few weeks or so.
OK, this is getting annoying ;-) I rarely eat rice. RARELY. Ain't got
nothin' against it, just don't eat much of it. But now with all this rice
talk, I'm suddenly craving it. That jambalaya there is singin' my name.
And the folks who were talking about CalRose have got me craving California
rolls (hey, do they call 'em Texas rolls in Tejas?) It'll be fried rice
next.
The dangers of reading RFC!
TammyM
Tracy
just ate too many carbs. We are just trying to eat more veggies and less
potatoes, rice and pasta and bread. We still eat them - just no way
near what we ate a year or two ago.
I think green curry would be good with cauliflower - but I haven't tried
it yet. Cabbage could be interesting.
Tracy
Default User
>
> "Default User" <defaul...@yahoo.com> wrote in message
> news:67mjlnF...@mid.individual.net...
> >
> > I eat rice a lot. Between rice I have with dinner, and lunch
> > leftovers, I'll probably have it in some form five times a week.
> > It's almost always in the form of "X over rice", where X is
> > something with sauce. Chili is very good that way. Tonight I'll
> > probably be having chicken curry. I also make jambalaya every few
> > weeks or so.
>
> OK, this is getting annoying ;-) I rarely eat rice. RARELY. Ain't
> got nothin' against it, just don't eat much of it. But now with all
> this rice talk, I'm suddenly craving it.
Give in. You know you want to.
Goomba38
> I know a couple of "carb sensitive" folks who use finely shredded sauteed
> cabbage in place of rice for things like curries, etc.
>
> TammyM
While I like cabbage just fine.... I just don't think some things are
interchangeable? I want RICE when I want rice!!
We eat rice about twice a week? We like it..a lot :)
Dave Smith
> I eat rice a lot. Between rice I have with dinner, and lunch leftovers,
> I'll probably have it in some form five times a week. It's almost
> always in the form of "X over rice", where X is something with sauce.
> Chili is very good that way. Tonight I'll probably be having chicken
> curry. I also make jambalaya every few weeks or so.
>
I usually cook rice for myself once every 2-3 weeks. My wife does not eat
it, or only in small doses because of allergies. I usually have some
leftovers for another meal. I just made a batch of nice creamy rice
pudding with some arborio rice and added some coconut milk that was
leftover from last week's curried chicken.
cshenk
> http://www.recfoodcooking.com
Hehe just threw the scales off. 5 lbs a week, 3 people (guessed 2-3 since 3
got duplicated). Daily. In fact, averages twice a day and may hit 3 times
a day.
cshenk
> OK, this is getting annoying ;-) I rarely eat rice. RARELY. Ain't got
> nothin' against it, just don't eat much of it. But now with all this rice
Snicker. Don't worry though. Those of us who eat lots of rice, normally
eat almost no pasta or potatoes.
> talk, I'm suddenly craving it. That jambalaya there is singin' my name.
> And the folks who were talking about CalRose have got me craving
> California rolls (hey, do they call 'em Texas rolls in Tejas?) It'll be
> fried rice next.
;-) I love Calrose! Best one out there.
Goomba38
> ;-) I love Calrose! Best one out there.
>
>
Calrose is a short or medium grain rice, right? Sticky, right?
I think I've only seen it sold in huge bags, not smaller bags or boxes,
so I have never tried it. Five pound bags of rice are about my size
limit to buy at one time.
cshenk
Medium and comes in 5lb bags plus bigger sizes. 10/25/50/100 are what I've
seen.
ChattyCathy
> "ChattyCathy" wrote
>
>> http://www.recfoodcooking.com
>
> Hehe just threw the scales off. 5 lbs a week, 3 people (guessed 2-3
> since 3 got duplicated).
It did? Never mind... ;)
> Daily. In fact, averages twice a day and may hit 3 times a day.
Your family eats rice two to three times a *day*? Wow. And yet you laugh
about 3.5 people about eating 3 measly kgs of spuds per week...
<extremely evil grin>
jmcquown
> I prefer to use Orzo (rice shaped pasta) or pearl barley in place of
> rice, there for rarely cook rice. My son likes the occasional "boxed
> meal" containing rice, such as Zataran's Red Beans and Rice,
> Jambalaya, or some of the Asian specialty meals.
>
I love pearl barley! Also couscous. Pretty much any pasta, and potatoes
for sure :) Maybe it was living in Bangkok, I don't know. I just got
really tired of rice. It was the first thing I learned how to cook from
scratch (and I don't understand why people need a special cooker for it). I
could live the rest of my life without rice.
Jill
Becca
When I grew up, we ate rice almost every day. I think everybody did,
here in southern Louisiana. When I spent a week with Aunt Reba, she
would feed us rice for breakfast, at least once. Loved it.
What puzzles me, are the stick thin people here in Louisiana, who eat
rice and gravy, or beans and rice, every day without gaining weight. I
am just over 5' tall, but there are Cajun women in the supermarket who
are shorter than I am, and I bet they do not weigh 90 pounds. Now that
I think about it, I just described my own mother. lol Funny how that
sneaked up on me.
Becca
James Silverton
j> l, not -l wrote:
??>> I prefer to use Orzo (rice shaped pasta) or pearl barley
??>> in place of rice, there for rarely cook rice. My son
??>> likes the occasional "boxed meal" containing rice, such as
??>> Zataran's Red Beans and Rice, Jambalaya, or some of the
??>> Asian specialty meals.
??>>
j> I love pearl barley! Also couscous. Pretty much any pasta,
j> and potatoes for sure :) Maybe it was living in Bangkok, I
j> don't know. I just got really tired of rice. It was the
j> first thing I learned how to cook from scratch (and I don't
j> understand why people need a special cooker for it). I
j> could live the rest of my life without rice.
A rice cooker is just a convenience. Measure the water and rice
and then forget about it. However, IMHO, much the easiest starch
to prepare is cous-cous. Boil the water or stock, throw in the
cous-cous, wait until it reboils and then set it someplace warm
for 20 minutes.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
TammyM
"Goomba38" <Goom...@comcast.net> wrote in message
news:2cKdnau3trKstYvV...@comcast.com...
I hear ya. But ... I did the cabbage thing in deference to their eating
issues when I had them over to dinner. I made my not-yet-world-famous
Makahni Chicken (they have carb issues, not fat issues!). And it was pretty
darned good on the cabbage Surprised me.
TammyM, never met a carb she didn't like
Julia Altshuler
>
> What puzzles me, are the stick thin people here in Louisiana, who eat
> rice and gravy, or beans and rice, every day without gaining weight.
Would you hear about thin people in the third world with a subsistence
diet of beans, rice and a few vegetables and conclude that their thin
figures were puzzling? You don't say how much beans and rice they eat.
If they're not getting too many calories, they're not going to gain
weight.
Every body is different. For some people, cutting down on carbs will
help them lose weight. For others, the only relevent factor is total
calories. That's calories in (food) and calories out (exercise).
There are more variables including metabolism, menopause, previous
history of weight gain and loss, hereditary body type. Only looking at
the components of the diet (beans and rice) without taking the other
factors into account is going to puzzling.
--Lia
Dave Smith
> Your family eats rice two to three times a *day*? Wow. And yet you laugh
> about 3.5 people about eating 3 measly kgs of spuds per week...
> <extremely evil grin>
>
We don't eat much of either. My wife is allergic to potatoes and rice and I
have a problem with potatoes too. As much as I like potatoes, I only eat
them once or twice a week and cook rice only once every two weeks or so. I
know it is a lot more expensive to buy individual potatoes than buying them
in 5-10 kg bags, but they end up sprouting seeds and withering before I get
around to eating them. The lady at the local vegetable stands has become
used to me buying one potato at a time.
Gregory Morrow
> TammyM wrote:
> > "Tracy" <karac...@bc.edu> wrote in message
Cauliflower is *great* for serving with such things as curries...
I've been trying to cut down on carbs and I've been substituting
bamboo shoots for noodles...in fact my dinner tonight is a Thai
chicken curry with bamboo shoots.
And cauliflower can be substituted for the potatoes in potato salad,
amongst it's many other uses...
--
best
Greg
bolivar
"TammyM" <tdmc...@ucdavis.edu> wrote in message
news:fv5g5i$st$1...@skeeter.ucdavis.edu...
>
<snippage>
>
> I hear ya. But ... I did the cabbage thing in deference to their eating
> issues when I had them over to dinner. I made my not-yet-world-famous
> Makahni Chicken (they have carb issues, not fat issues!). And it was
> pretty darned good on the cabbage Surprised me.
>
> TammyM, never met a carb she didn't like
Tammy, Tammy, Tammy. I just don't understand. If you were a newbie or
something then maybe I could understand. But how can you post about a
recipe, especially one prefaced with the expression "not-yet-world-famous",
and then NOT post the recipe??? It will obviously never become world famous
if you are the only one who is privvy to it. :)
Boli ... waiting with buttered breath
Serene
> "TammyM" wrote
>
>> OK, this is getting annoying ;-) I rarely eat rice. RARELY. Ain't got
>> nothin' against it, just don't eat much of it. But now with all this rice
>
> Snicker. Don't worry though. Those of us who eat lots of rice, normally
> eat almost no pasta or potatoes.
I'm not normal, then. I eat a starch-based diet (and did even when I
was eating meat), so I eat lots of rice, potatoes, pasta, sweet
potatoes, bread, polenta, popcorn...
Serne
Christine Dabney
wrote:
If it looks good, I eat it. Much to the detriment of my not so girlish
figure anymore...dammit.
Christine
Serene
> If it looks good, I eat it. Much to the detriment of my not so girlish
> figure anymore...dammit.
I have always been fat (yes, even as an infant), and I will likely
always be fat. I can eat a little or a lot and I'm still fat, so I
eat with an eye to taste and healthfulness, usually in that order.
Serene
Janet Wilder
> http://www.recfoodcooking.com
>
Neither of us can eat rice because of health reasons.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
blake murphy
<cath...@mailinator.com> wrote:
>Cheers
>Chatty Cathy
>
>Is that chip on your shoulder edible?
no, but the dip between my legs is.
your pal,
some gurl
blake murphy
wrote:
just about all the rice i cook at home is for fried rice. cheap,
long-grain store-brand rice, bought one or two pounds at a time.
maybe i need to branch out.
your pal,
blake
TammyM
"bolivar" <bol...@erols.com> wrote in message
news:ozsRj.66178$QU3....@fe091.usenetserver.com...
My apologies, Boli <hangs head in shame> See, the thing is, it's really not
a recipe, more of a suggestion. I tinker with it all the time. But for
you, my dear, I shall dig out the suggestion and post it. Victor will, of
course, deride me mercilessly, for it is not a particularly authentic
suggestion/recipe. But for YOU, I will endure.....
:-)
TammyM, been around the rfc block for quite awhile now
TammyM
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:dk0d149qnr5iq9tu8...@4ax.com...
I'm pretty much of the same mind. I try to keep things in balance. And
biking helps me a LOT with that girlish figure thang!
TammyM, polenta and pasta and RICE (OH MY!)
TammyM
"blake murphy" <bla...@verizon.net> wrote in message
news:lm8e14tr00lvc4hep...@4ax.com...
I buy Lundberg's rice sometimes. Lundberg Farms is a NorCal thing. I like
their brown blend quite a lot; also the wild rice blend.
I usually keep small amounts of basmati, Calrose and arborio in the freezer
in case I get a yen for a particular ricey thing. It just doesn't happen
very often.
TammyM
Giusi
news:lm8e14tr00lvc4hep...@4ax.com...
> just about all the rice i cook at home is for fried rice. cheap,
> long-grain store-brand rice, bought one or two pounds at a time.
>
> maybe i need to branch out.
>
> your pal,
> blake
Hmmph! Maybe. No risotto, pilaf, fluffy piles under cheesy sauces or
curries? No rice to cool the heat of Thai dishes? What a bore.
Tracy
However, IMHO, much the easiest starch to prepare is
> cous-cous. Boil the water or stock, throw in the cous-cous, wait until
> it reboils and then set it someplace warm for 20 minutes.
>
>
Couscous is SO much better if you steam it.
Just a suggestion. ;-)
Tracy
Tracy
.
>
> I've been trying to cut down on carbs and I've been substituting
> bamboo shoots for noodles...in fact my dinner tonight is a Thai
> chicken curry with bamboo shoots.
>
> And cauliflower can be substituted for the potatoes in potato salad,
> amongst it's many other uses...
>
>
I never thought of bamboo shoots. Sounds really good.
-Tracy
James Silverton
T> James Silverton wrote:
T> However, IMHO, much the easiest starch to prepare is
??>> cous-cous. Boil the water or stock, throw in the
??>> cous-cous, wait until it reboils and then set it someplace
??>> warm for 20 minutes.
??>>
T> Couscous is SO much better if you steam it.
T> Just a suggestion. ;-)
Thanks for the suggestions but I hardly notice the difference
and I like it my way :-)
Tracy
You are entitled...;-)
I don't really ever have couscous as side dish. I make it from scratch
Moroccan style - with vegetables and lamb or beef. It is much easier
than some people think.
But I can see why some people use it as a side. Very versatile.
Tracy
Default User
I'm a big fan of "stuff with sauce or gravy" over rice. A nice fricasee
of chicken, stir-fry, curry, chili, Swiss steak, you name it.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
just joe
>> T> Couscous is SO much better if you steam it.
>> T> Just a suggestion. ;-)
>>
>
> I don't really ever have couscous as side dish. I make it from scratch
> Moroccan style - with vegetables and lamb or beef. It is much easier than
> some people think.
>
you what? you steam it? you make it from scratch? the moroccan style? i have
no idea what you're talking about.
making it from scratch is a very involved and tedious process.
I'm just a caveman. I fell on some ice and later got thawed out by some of
your scientists. Your world frightens and confuses me! Sometimes the honking
horns of your traffic make me want to get out of my BMW.. and run off into
the hills, or wherever.. Sometimes when I get a message on my fax machine, I
wonder: "Did little demons get inside and type it?" I don't know! My
primitive mind can't grasp these concepts.
the couscous i have had in morocco, algeria, tunisia was usually eaten
under/over a stew or as a side dish. it is also available flavored.
Bobo Bonobo®
> http://www.recfoodcooking.com
I don't buy white rice. It's almost tasteless, high glycemic, empty
carbs. I buy these:
http://www.thaifoodandtravel.com/ingredients/bstickyr.html
and especially the red cargo rice:
http://grocerythai.com/milled-cargo-rice-5lbs-pi-139.html?osCsid=e96eab8a65bb2c96b3031f996ecd70c9
which is delicious. I can happily eat it with just chilies and soy
sauce.
>
> --
> Cheers
> Chatty Cathy
>
--Bryan
Dave Smith
I do it more like a pilaff. I sauté some garlic, onion and hot peppers in
olive oil, add some cumin and chopped dried apricots, then stir the couscous
around in the oil and seasonings and add chicken broth and cover off the
heat.
sandi
> I don't buy white rice. It's almost tasteless, high glycemic,
> empty carbs. I buy these:
> http://www.thaifoodandtravel.com/ingredients/bstickyr.html
> and especially the red cargo rice:
> http://grocerythai.com/milled-cargo-rice-5lbs-pi-139.html?osCsi
> happily eat it with just chilies and soy sauce.
> --Bryan
Nice site. http://www.thaifoodandtravel.com/food.html
Thanks!
sf
wrote:
Eeew.
--
See return address to reply by email
remove the smile first
sf
wrote:
>
>just about all the rice i cook at home is for fried rice. cheap,
>long-grain store-brand rice, bought one or two pounds at a time.
>
>maybe i need to branch out.
>
rice is soooooo "white bread".
blake murphy
wrote:
i want to try making a pilaf. that's the thing you sometimes see in
mediterranean restaurants, typically with slivered almonds?
i make a fair amount of peppy szechuan food, but usually just scarf
'em down bare-handed.
your pal,
blake
blake murphy
>On Tue, 29 Apr 2008 14:32:00 GMT, blake murphy <bla...@verizon.net>
>wrote:
>>
>>just about all the rice i cook at home is for fried rice. cheap,
>>long-grain store-brand rice, bought one or two pounds at a time.
>>
>>maybe i need to branch out.
>>
>Yes you do. Try medium grained rice next time. Long grained white
>rice is soooooo "white bread".
not once i get done making fried rice out of it. lots of ginger root
and freshly ground black pepper.
your pal,
blake
blake murphy
>On Tue, 29 Apr 2008 14:27:06 GMT, blake murphy <bla...@verizon.net>
>wrote:
>
>>On Mon, 28 Apr 2008 16:57:17 +0200, ChattyCathy
>><cath...@mailinator.com> wrote:
>>
>>>Cheers
>>>Chatty Cathy
>>>
>>>Is that chip on your shoulder edible?
>>
>>no, but the dip between my legs is.
>>
>Eeew.
it's said to be an acquired taste.
your pal,
blake
Ophelia
*boke*
Dave Smith
>
> >Hmmph! Maybe. No risotto, pilaf, fluffy piles under cheesy sauces or
> >curries? No rice to cool the heat of Thai dishes? What a bore.
> >
>
> i want to try making a pilaf. that's the thing you sometimes see in
> mediterranean restaurants, typically with slivered almonds?
My wife used to make a great barely pilaf. I don't know where the recipe is
but as I recall, she sautéed onion, celery, carrot and mushrooms in butter
and/or oil, then stirred the pearl barley around in that for a while, added
beef broth, put the top on and shoved it in the oven for an hour or so. It
was fantastic.
Tracy
>
> you what? you steam it? you make it from scratch? the moroccan style? i have
> no idea what you're talking about.
>
> making it from scratch is a very involved and tedious process.
>
> I'm just a caveman. I fell on some ice and later got thawed out by some of
> your scientists. Your world frightens and confuses me! Sometimes the honking
> horns of your traffic make me want to get out of my BMW.. and run off into
> the hills, or wherever.. Sometimes when I get a message on my fax machine, I
> wonder: "Did little demons get inside and type it?" I don't know! My
> primitive mind can't grasp these concepts.
>
> the couscous i have had in morocco, algeria, tunisia was usually eaten
> under/over a stew or as a side dish. it is also available flavored.
>
>
I make couscous from scratch: course semolina, water and salt, hand
rolled and then steamed over a pot of meat and vegetables.
It isn't that tedious once you get the hang of it. ;-)
I have pictures somewhere....
Tracy
(married to a Moroccan with lots of Moroccan Ss-IL)
just joe
> I make couscous from scratch: course semolina, water and salt, hand rolled
> and then steamed over a pot of meat and vegetables.
> It isn't that tedious once you get the hang of it. ;-)
>
> I have pictures somewhere....
>
> Tracy
> (married to a Moroccan with lots of Moroccan Ss-IL)
tres - cool. you have my respect. north africa and the eastern part of the
med is my dining room. never a bad experience there. some really weird ones
but..............
when you make something like a tajinge/tagine, you steam the couscous over
the meat and veggies? i do see an efficiency thing, just never seen it done
that way. or the equipment to do that.
joe, though left handed knows to eat communally with his right.
Sheldon
Simple, called a couscousier. There are more artsy fartsy ones too.
http://www.creativecookware.com/chef_couscous.htm
> joe, though left handed knows to eat communally with his right.
Puhleeeeze... we don't need to know.
I hate cous cous... the texture is like eating sand.
Tracy
> "just joe" wrote:
>>> I make couscous from scratch: course semolina, water and salt, hand rolled
>>> and then steamed over a pot of meat and vegetables.
>>> It isn't that tedious once you get the hang of it. ;-)
>>> I have pictures somewhere....
>>> Tracy
>>> (married to a Moroccan with lots of Moroccan Ss-IL)
>> tres - cool. you have my respect. north africa and the eastern part of the
>> med is my dining room. never a bad experience there. some really weird ones
>> but..............
>>
>> when you make something like a tajinge/tagine, you steam the couscous over
>> the meat and veggies? i do see an efficiency thing, just never seen it done
>> that way. or the equipment to do that.
Yes, the couscous is steamed over the meat with what Sheldon posted a
link to below.
>
> Simple, called a couscousier. There are more artsy fartsy ones too.
>
> http://www.creativecookware.com/chef_couscous.htm
Nice and not too expensive either. Mine came from sur la table and was a
gift. It is sort of bell shaped but I like the straight sides better.
>
> I hate cous cous... the texture is like eating sand
It agree it is a little weird at first. And I am not trying to convince
you otherwise, but, properly steamed couscous is very light and fluffy.
I personally don't like it as a stand alone dish - it needs to be eaten
mixed with other things.
Tracy