About that Lipton/Knorr Rice Dish

[itsjoan...@webtv.net]

I posted last night I would prepare an envelope of cheesy rice and broccoli
to accompany my country style spare ribs and green beans. I followed the
package directions and it was rather unimpressive but I ate my serving.

Plenty left over for tonight and I heated it and the other two items to go
with it in the microwave. Surprisingly it was MUCH better tonight. I've
had their noodle side dishes in the past and they've always been flavorful.
Why this was better tonight after a thorough chill, I don't know but glad
it wasn't bland like it was Friday night.

[Bruce]

Maybe you had a glass of wine with it. Gary says that helps a lot.

[itsjoan...@webtv.net]

On Saturday, June 6, 2020 at 8:16:15 PM UTC-5, Bruce wrote:
>
> Maybe you had a glass of wine with it. Gary says that helps a lot.
>

You know I don't drink wine.

[Alex]

I omit the butter and add a heaping tablespoon of Kaukauna sharp cheddar
cheese.

[itsjoan...@webtv.net]

But, but, but butter makes everything taste better!

[Gary]

I like those and buy occasionally. Use chicken broth next time.
It's better than using plain water.

[Gary]

All food is better with wine, imo. ;)

[Gary]

If you did drink wine, you would love all your neighbor's
free meals slathered in bbq sauce, I suspect. ;)

[Sheldon Martin]

Depends on the wine... a lot of popular wines are pish water... only
wine I enjoy is home made Chianti, aka dago red... goes well with
mussels marinara.

[Bruce]

When you say 'drink wine', what quantity do you have in mind? :)

[Bruce]

On Sun, 07 Jun 2020 08:33:40 -0400, Gary <g.ma...@att.net> wrote:

Yes, just about.

[Bruce]

On Sun, 07 Jun 2020 13:40:14 -0400, Sheldon Martin <penm...@aol.com>
wrote:

How limited of you.

[itsjoan...@webtv.net]

On Sunday, June 7, 2020 at 7:36:04 AM UTC-5, Gary wrote:
>
> I like those and buy occasionally. Use chicken broth next time.
> It's better than using plain water.
>

No thanks. I don't want chicken broth used as the liquid for cheesy
broccoli rice. When I buy one of the chicken flavored noodle envelopes
I do use a can of white meat chicken when I cook it.

[itsjoan...@webtv.net]

On Sunday, June 7, 2020 at 7:37:10 AM UTC-5, Gary wrote:
>
> If you did drink wine, you would love all your neighbor's
> free meals slathered in bbq sauce, I suspect. ;)
>

Nope, it would just be like drinking vinegar; we've covered this subject
recently. And if you're tired of everything being drowned in barbecue
sauce nothing will make it appealing.

[Gary]

Bruce wrote:
> When you say 'drink wine', what quantity do you have in mind? :)

Again, I never combine an alcoholic beverage with food.
Two separate, equally enjoyable, activities.
Alcohol dulls the senses and that varies with the person.

Even 1-2 6oz glasses of wine can turn some tipsy.
Others not so much but still dulls the senses. The more
you drink, the better the food and wine tastes.
Keep on drinking then you turn stupid on a graduating
scale.

I did a "designated driver" thing once with 3 friends.
The most boring evening I've ever spent. Just watching them
turn progressively stupid was ... highly annoying

So funny when I see a many course meal and each course
served with a different "compatible" wine. Everyone is
so happy and pleased. Yeah, no kidding. LOL

I feel that pairing wine or beer with a meal is just another
excuse to drink.

If the food is right, no need to "cleanse the pallet"
and eliminate that good taste.

[jmcquown]

I tried that stuff once and was equally unimpressed. Tiny bits of
dehydrated broccoli, hardly worth mentioning. Were I to doctor it up
I'd add more broccoli. :)

Jill

[Ed Pawlowski]

On 6/8/2020 9:07 AM, Gary wrote:

> I feel that pairing wine or beer with a meal is just another
> excuse to drink.
>
> If the food is right, no need to "cleanse the pallet"
> and eliminate that good taste.
>

Never got drunk on wine, though people do.

I don't know what you mean by cleansing the pallet. It is not a
cleansing but a complement. Like gravy on mashed potatoes or ketchup on
a burger, a sip of a good Cabernet with a nice steak is just plain good
flavors.

Wine and cheese makes a nice easy Saturday dinner too.

[jmcquown]

On 6/8/2020 11:10 AM, Ed Pawlowski wrote:
> On 6/8/2020 9:07 AM, Gary wrote:
>
>> I feel that pairing wine or beer with a meal is just another
>> excuse to drink.
>>
>> If the food is right, no need to "cleanse the pallet"
>> and eliminate that good taste.
>>
>
> Never got drunk on wine, though people do.
>
> I don't know what you mean by cleansing the pallet. It is not a
> cleansing but a complement. Like gravy on mashed potatoes or ketchup on
> a burger, a sip of a good Cabernet with a nice steak is just plain good
> flavors.
>

Cleansing the palate is something done between wine tastings. It's not
done when drinking wine paired with a meal.

> Wine and cheese makes a nice easy Saturday dinner too.

Add a little bread (a baguette, perhaps) and you've got a picnic on the
lanai. :)

Jill

[graham]

I've written this before but a few years ago I had a friend for dinner
and as the main was grilled lamb chops, I opened a bottle of Bordeaux
from a classed growth chateau (Gruaud-Larose) before starting the
cooking. After an initial taste I thought that I might have to open
another bottle but by the time we sat down to eat, it was perfect with
the lamb. To finish off the bottle, I served some 5year-old cheddar. The
result was remarkable. The flavours of both the wine and the cheese
"exploded" in the mouth. Many years later, my friend still remarks on
that experience.
BTW I wouldn't serve a red wine with all cheeses. Think of the
differences between Stilton, Cheddar and Camembert

[graham]

Bread, cheese, a pickled onion and a pint of ale. Another great combination.

[Dave Smith]

Pickled herring with sour cream and a beer.... one of the world's great
flavour combinations. Right up there alongside it is smoked ell
smorsbrot with beer and a shot of Akkavit.

[U.S. Janet B.]

It is difficult these days to get decent herring -- creamed or plain
Janet US

[Sheldon Martin]

On Mon, 08 Jun 2020 12:46:56 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Very true and beer is the wrong drink for pickled herring, vodka is
far better.
Because of over fishing true herring has become a rare commodity.
These days Del Monte has stopped calling their oval can tomato
herring, now they are called sardines in tomato sauce... there's no
type of fish known as a sardine... a sardine is any immature fish.

[GM]

"John Kuthe = Sardine"

<chuckle>

--
Best
Greg

[Bruce]

On Mon, 08 Jun 2020 09:07:29 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>> When you say 'drink wine', what quantity do you have in mind? :)
>
>Again, I never combine an alcoholic beverage with food.
>Two separate, equally enjoyable, activities.
>Alcohol dulls the senses and that varies with the person.

Alcohol only makes you taste less if you drink more than 1 or 2
glasses with your meal. If you limit it to that, it adds to the
experience. Assuming you like wine, of course.

>Even 1-2 6oz glasses of wine can turn some tipsy.
>Others not so much but still dulls the senses.

1-2 glasses? Nah.

>The more
>you drink, the better the food and wine tastes.

If you drink too much, you stop paying attention to the food.

>Keep on drinking then you turn stupid on a graduating
>scale.

>I did a "designated driver" thing once with 3 friends.
>The most boring evening I've ever spent. Just watching them
>turn progressively stupid was ... highly annoying
>
>So funny when I see a many course meal and each course
>served with a different "compatible" wine. Everyone is
>so happy and pleased. Yeah, no kidding. LOL
>
>I feel that pairing wine or beer with a meal is just another
>excuse to drink.

Who needs an excuse to drink?

>If the food is right, no need to "cleanse the pallet"
>and eliminate that good taste.

I have a great idea: I drink wine with my dinner and you don't.

[Bruce]

On Mon, 8 Jun 2020 11:27:07 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 6/8/2020 11:10 AM, Ed Pawlowski wrote:
>> On 6/8/2020 9:07 AM, Gary wrote:
>>
>>> I feel that pairing wine or beer with a meal is just another
>>> excuse to drink.
>>>
>>> If the food is right, no need to "cleanse the pallet"
>>> and eliminate that good taste.
>>>
>>
>> Never got drunk on wine, though people do.
>>
>> I don't know what you mean by cleansing the pallet. It is not a
>> cleansing but a complement. Like gravy on mashed potatoes or ketchup on
>> a burger, a sip of a good Cabernet with a nice steak is just plain good
>> flavors.
>>
>Cleansing the palate is something done between wine tastings. It's not
>done when drinking wine paired with a meal.

Gary's real problem with wine with food is $$$.

[cshenk]

itsjoan...@webtv.net wrote:

>
> I posted last night I would prepare an envelope of cheesy rice and
> broccoli to accompany my country style spare ribs and green beans. I
> followed the package directions and it was rather unimpressive but I
> ate my serving.
>
> Plenty left over for tonight and I heated it and the other two items
> to go with it in the microwave. Surprisingly it was MUCH better
> tonight. I've had their noodle side dishes in the past and they've
> always been flavorful. Why this was better tonight after a thorough
> chill, I don't know but glad it wasn't bland like it was Friday night.

I often spice them up a little with a curry blend (if using a packet at
all).

[jmcquown]

Uh... sorry but a curry blend wouldn't work well with cheesy rice and
broccoli in my house. The Lipton/Knorr packet stuff is more like a
quick way to make broccoli-rice like one would make a broccoli rice
casserole. Curry powder? Nope, doesn't belong there. Maybe Joan would
disagree but somehow I don't think so.

Jill

[cshenk]

I have a feeling she is thinking of larger amounts. At 108-110lbs,
even I can drink a beer with no issues. A 2-4oz glass of wine may
enhance/match flavors. Umami thing.

A few weeks ago, Don and I did a 'date night' at home. You know,
dinner and a movie.

We had a simple white table wine.

First course: home made cream of mushroom soup with small side salad of
lettuce, tomotoes, black olives and buttermilk dressing. These were
small portions as we wanted to savor all the dishes.

Second course was steamed shrimp served in a white curry based sauce.
Hunks of bread pulled hot off the loaf from the oven and dipped in
olive oil, balsalmic vinegar, Parmesan and black smoked pepper. Again,
small amounts.

3rd course was a split Filet Mignon served with asparagus and a
colorful onion and bell pepper fixed in olive oil with a bit of minced
garlic. A small glass of rose was used here (also a table wine type).

Dessert was fresh fruit with cheese bits (Edam and a smokey Gouda).

Then I made popcorn (I have a stovetop unit) with lots of butter and we
watched movies. Cleaned up the next morning ;-)

[cshenk]

It's ok Jill. The world would be boring if we all made the same things.
I also don't know what you think 'curry' is in this case.

[Cindy Hamilton]

Everybody's taste is different. When I make Chicken Divan
(cheesy, with broccoli and a sauce), I increase the amount of
curry powder that the recipe calls for. IIRC I double it.

Cindy Hamilton

[Sheldon Martin]

On Mon, 08 Jun 2020 19:20:17 -0500, "cshenk" <csh...@cox.net> wrote:

>Ed Pawlowski wrote:
>
>> On 6/8/2020 9:07 AM, Gary wrote:
>>
>> > I feel that pairing wine or beer with a meal is just another
>> > excuse to drink.
>> >
>> > If the food is right, no need to "cleanse the pallet"
>> > and eliminate that good taste.
>> >
>>
>> Never got drunk on wine, though people do.
>>
>> I don't know what you mean by cleansing the pallet. It is not a
>> cleansing but a complement. Like gravy on mashed potatoes or ketchup
>> on a burger, a sip of a good Cabernet with a nice steak is just plain
>> good flavors.
>>
>> Wine and cheese makes a nice easy Saturday dinner too.
>
>I have a feeling she is thinking of larger amounts. At 108-110lbs,
>even I can drink a beer with no issues. A 2-4oz glass of wine may
>enhance/match flavors. Umami thing.

My mami enjoyed Boones Farm between courses.

[jmcquown]

I know there are many different kinds of curries, powders, pastes, etc.
I've tasted different types of curries, too. How about you tell me
about this curry blend that goes with powdered cheese and deyhrated bits
of broccoli with what is basically minute-rice in a pouch?

Jill

[Cindy Hamilton]

I might try plain old grocery-store curry powder. It might hide the
taste of the other things in the pouch. ;)

I occasionally make a casserole with:

Cooked chicken or turkey
Campbell's cream of chicken soup
Mayonnaise
Curry powder
Cayenne
Kraft sharp cheddar on top
Served over broccoli

Except that the broccoli is fresh, I don't see where that would be
a ton different from the cheesy rice in a pouch.

Cindy Hamilton

[jmcquown]

I get it, it's just not my cuppa tea. I'd rather add some more broccoli
and cheese. I keep thinking of the "southern" broccoli-cheese-rice
casserole (that one includes cooked chicken) when it comes to enhancing
that side dish that comes in a pouch.

Lamb curry and even goat (cabrito) with curry is fine when marinated and
cut into pieces or strips and grilled as kabobs/sateh. I just can't
imagine it with this Lipton/Knorr packet. YMMV of course.

Jill

[Cindy Hamilton]

I can't imagine eating the Lipton/Knorr packet, so we're even.

I'd rather have plain, unsalted rice cooked in water.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
> I can't imagine eating the Lipton/Knorr packet, so we're even.
>
> I'd rather have plain, unsalted rice cooked in water.

That tells plenty about how your meals must taste.

[Cindy Hamilton]

I suppose you get fried rice when you order Chinese food?

Plain, unsalted rice is a foil for salty, umami-rich main dishes.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
>
> On Friday, June 12, 2020 at 6:09:59 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > > I can't imagine eating the Lipton/Knorr packet, so we're even.
> > >
> > > I'd rather have plain, unsalted rice cooked in water.
> >
> > That tells plenty about how your meals must taste.
>
> I suppose you get fried rice when you order Chinese food?

Always. You win with that guess. :)

[Cindy Hamilton]

On Friday, June 12, 2020 at 9:19:39 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Friday, June 12, 2020 at 6:09:59 AM UTC-4, Gary wrote:
> > > Cindy Hamilton wrote:
> > > > I can't imagine eating the Lipton/Knorr packet, so we're even.
> > > >
> > > > I'd rather have plain, unsalted rice cooked in water.
> > >
> > > That tells plenty about how your meals must taste.
> >
> > I suppose you get fried rice when you order Chinese food?
>
> Always. You win with that guess. :)

I like fried rice. As a main dish. I'm particularly fond of
Thai fried rice (although Pad Thai is even better).

Cindy Hamilton

[Bruce]

On Fri, 12 Jun 2020 06:03:29 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Friday, June 12, 2020 at 6:09:59 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> > I can't imagine eating the Lipton/Knorr packet, so we're even.
>> >
>> > I'd rather have plain, unsalted rice cooked in water.
>>
>> That tells plenty about how your meals must taste.
>
>I suppose you get fried rice when you order Chinese food?

That greasy stuff, with bits of ham through it...

>Plain, unsalted rice is a foil for salty, umami-rich main dishes.

Nothing wrong with plain white rice IMO. A perfect accompaniment.

[cshenk]

Ah but there are many types of curry blends.

This one is a good pick

https://www.savoryspiceshop.com/vadouvan

I have several curry blends here.

[cshenk]

The link I just posted is a decent mix.

[itsjoan...@webtv.net]

On Friday, June 12, 2020 at 4:37:10 AM UTC-5, Cindy Hamilton wrote:
>
> I can't imagine eating the Lipton/Knorr packet, so we're even.
>
> I'd rather have plain, unsalted rice cooked in water.
>
> Cindy Hamilton
>

@ @ (eye roll)

[itsjoan...@webtv.net]

On Friday, June 12, 2020 at 2:27:30 PM UTC-5, Bruce wrote:
>
> That greasy stuff, with bits of ham through it...
>

I've never seen bits of ham in fried rice around here. But fried rice is
not my choice for a side dish. I'd rather have rice noodles; no meat at
all in them.

[cshenk]

https://www.savoryspiceshop.com/vadouvan

Under that is recipes and you'll see my own basic curry rice. I do
that in a ricemaker machine (grin). Add a bit more tumeric if you want
more color.

[jmcquown]

Thanks for the link. I still wouldn't add curry powder to the
Lipton/Knorr cheesy broccoli rice dish, but that's just me. :)

Jill

[Bruce]

On Fri, 12 Jun 2020 17:34:32 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I feel that you've made that sufficiently clear, but that's just me.

[Hank Rogers]

Ah yea Druce, but what ya gonna do with fucking elderly librarians
that don't enjoy the proper cuisine?

Lemme tell ya, when them bitches start gossiping about dutch
australians ...

[Cindy Hamilton]

What? I like the taste of rice.

Cindy Hamilton

[Gary]

jmcquown wrote:
> Thanks for the link. I still wouldn't add curry powder to the
> Lipton/Knorr cheesy broccoli rice dish, but that's just me. :)

I like the Lipton/Knorr cheesy broccoli dish well enough.
I always add some frozen broccoli to it as I always have that
in my freezer. Use your imagination Jill and enhance the dish.

[cshenk]

Oh I dunno. When she posts a bit on it it's generally simple plain
foods that shine well on their own.

One doesnt have to use a lot of spices to be a good cook if the types
and recipes do not require them.

[Bruce]

Cindy, do you agree with cshenk's analysis that you're a bad cook of
simple, plain foods?

[Cindy Hamilton]

On Saturday, June 13, 2020 at 10:45:51 PM UTC-4, cshenk wrote:
> Gary wrote:
>
> > Cindy Hamilton wrote:
> > > I can't imagine eating the Lipton/Knorr packet, so we're even.
> > >
> > > I'd rather have plain, unsalted rice cooked in water.
> >
> > That tells plenty about how your meals must taste.
>
> Oh I dunno. When she posts a bit on it it's generally simple plain
> foods that shine well on their own.

Certainly most of the food I cook is plain, because my husband
has a somewhat touchy stomach. When he's feeling good, though,
it's curry, Korean, spicy Italian, etc.

Plus, there's the time factor. Five days a week I come home
from work and don't want to fuss a lot. Two days a week I work
around the house and yard and don't want to fuss a lot.

We're thinking about potstickers in the near future.

Cindy Hamilton

[bruce2...@gmail.com]

"itsjoan...@webtv.net" wrote:
>
> On Saturday, June 6, 2020 at 8:16:15 PM UTC-5, Bruce wrote:
> >
> > Maybe you had a glass of wine with it. Gary says that helps a lot.
> >
> You know I don't drink wine.

Also, a lot of outdoorsy barbecuing deserves to be accompanied and followed by icy cold beer, Joan !! Or at least for me, anyway.

[cshenk]

Nothing wrong with basic plain! Probably the only fancy thing to
tonight's dinner was a bit of mild curry added to a very basic roux
white sauce I had handy and put over steamed veggies.

The rest was pullled BBQ pork (made 4 months ago and frozen in 2
serving amounts), rice, fresh fruit (local glut of strawberries,
blueberries)

Friday's bread was bagettes so used one of those, split for the BBQ
pork.

[itsjoan...@webtv.net]

It's 50/50 which produces the worst screwed up face when I drink either wine
or beer.

https://i.postimg.cc/xCnwB9V4/Sour-Face.jpg

[bruce2...@gmail.com]

Well, women do seem less appreciative of drinking anything with alcohol in it, no?

[itsjoan...@webtv.net]

On Monday, June 15, 2020 at 3:02:14 PM UTC-5, bruce2...@gmail.com wrote:
>
> Well, women do seem less appreciative of drinking anything with alcohol in it, no?
>

I like a good mixed drink. Vodka or bourbon are my choices if offered.

[Bruce]

With something sweet added, I bet.

[Hank Rogers]

How about a slug of crystal palace mixed with some Ole Panther Piss?

[itsjoan...@webtv.net]

It doesn't hurt to add something sweet. Not syrupy sweet like candy though.

[itsjoan...@webtv.net]

On Monday, June 15, 2020 at 3:29:34 PM UTC-5, Hank Rogers wrote:

>
> itsjoan...@webtv.net wrote:
> >
> > I like a good mixed drink. Vodka or bourbon are my choices if offered.
> >
>
> How about a slug of crystal palace mixed with some Ole Panther Piss?
>

Mmmmmmmmmmm, Ole Panther Piss sounds lip-smacking!