finding brown rice that's not rancid. - only at trader joe. so far.
-,-
only at trader Joe. so far.
Bonita and/or William F. Kale
funny, no? I just buy the regular stuff from the grocery store.
We switched to brown because my husband loves rice and we should get a
little fiber. But since we switched, he doesn't like rice as well as he
used to, so he eats less, so less fiber.
Sigh.
Bonita
George
<-,-> wrote in message news:3fab651d@hughey...
> the big trouble is finding brown rice that's not rancid. I've found that
> only at trader Joe. so far.
Brown rice has a really short shelf life before it turns rancid. I generally
buy it at an Asian market that has a large turnover. Then I put some in the
freezer and some in the refrigerator to keep it from spoiling.
George
"Bonita and/or William F. Kale" <wfk...@n2net.net> wrote in message
news:3FAB80D6...@n2net.net...
> Rancid? Ohmygosh, have I been eating rancid brown rice? But it would
smell
> funny, no? I just buy the regular stuff from the grocery store.
Maybe, brown rice goes rancid quickly. It doesn't smell any different to me
when raw but has a definite "off" taste when steamed. I buy it at a market
that has good turnover and freeze some and refrigerate the remainder. I
would never buy it in a store that has a few boxes on the shelf next to the
other rice that were likely there for a long time.
fenxxzz
So no rancid rice.
But Trader Joes is a fine fine place. Their frozen king salmon is so red and
a great buy
fenz
<-,-> wrote in message news:3fab651d@hughey...
Bonita and/or William F. Kale
maybe, with the other rice. (When I was using Uncle Ben's, I'd buy ten pound
bags, but the brown rice doesn't come that way.) And it never occurred to me to
keep it in the fridge, but maybe I should.
I did notice an odd smell last time it was cooking--but I just figured that was
the "brown" part. I mean, we don't use whole-wheat pasta becase I can't bear
the way the house smells when it's cooking.
Oh, good grief. Research time again.
Bonita
barbie gee
something goes bad. How can rice, which is non-fat, go "rancid"?
Do you really mean stale, or smelly or something else?
From the OED: 1. Having the rank unpleasant taste or smell
characteristic of oils and fats when no longer fresh. Hence of tastes or
smells.
Deadend
> Nonsense ... a good natural good store has plenty of turnover in product.
> So no rancid rice.
I agree, but an Asian market, in my experience, is an even better
place than a natural foods store for better selection of rice, at half
the price, and hey, this is a frugal NG after all. But, YMMV. Some
folks are blessed to have natural foods stores that are cheap. There
are some here in the Bay Area, but for some of them, the word
"natural" could be replaced with "pricey."
> But Trader Joes is a fine fine place. Their frozen king salmon is so red and
> a great buy
Yeah, but is it soooooooo red because it is NATURALLY red from the
diet of the fish in the wild, or is it from feed laced with food
coloring? If it reads "farmed" salmon, or even generally if it says
"Atlantic salmon" you can bet that it PACKED with food coloring to
make it that way. Not only that, but to boot, it is coming from a type
of production that is environmentally irresponsible, that harms the
natural fish habitat, and is likley less good for you than it's wild
caught kin, wild pacific salmon.
I've noticed some merchants are listing ingredients on packaging of
fresh salmon now. I can't imagine that is voluntary, but if a law was
passed, I applaud it. Even places like Cotsco, their styrofoam
packaged fresh salmon says "ingredients: Salmon, artifical color."
That's great. So I skip over that, and buy Costco's smoked salmon,
which on the shelves of my local Costco is wild caught pacific salmon.
I want to know when I spend big bucks for fish that I'm getting the
real deal: Wild caught. Better for me, as it's a better value with
REAL salmon flavor and it is likely better for the environment,
especially if it was caught in CA or Alaska. I also pass over the
canned tuna for canned salmon at Costco and other markets, for the
same reasons. It isn't hard for me to make good frugal choices that
will also help to ensure that there is fish around seven generations
from now. Perhaps this poster does the same, I dunno, but since we
were on the topic...I thought I'd jump in there...!
I highly recommend this website, and I carry and update my card from
here often:
http://www.montereybayaquarium.org/cr/seafoodwatch.asp
Regards,
Deadend
George
"barbie gee" <barb...@spammenotuic.edu> wrote in message
news:bogpne$t4v$1...@newsx.cc.uic.edu...
> Call me a stickler, but "rancid", I thought, applies to when the oil in
> something goes bad. How can rice, which is non-fat, go "rancid"?
> Do you really mean stale, or smelly or something else?
>
oil. Rancid applies to brown rice which needs to be handled differently than
"white" rice because of the oil content.
http://www.californiariceoil.com/aboutrice.htm
http://www.oilseedssf.com/products/prod_rice.html
fenxxzz
and
> > a great buy
>
> Yeah, but is it soooooooo red because it is NATURALLY red from the
> diet of the fish in the wild, or is it from feed laced with food
> coloring? If it reads "farmed" salmon, or even generally if it says
> "Atlantic salmon" you can bet that it PACKED with food coloring to
> make it that way. Not only that, but to boot, it is coming from a type
> of production that is environmentally irresponsible, that harms the
> natural fish habitat, and is likley less good for you than it's wild
> caught kin, wild pacific salmon.
To the best of my knowledge, this King Salmon from Trader Joe's is a wild
salmon. I am not a fan of fish farmed salmon. It's an insult to this noble
fish. I prefer canned salmon to fish farmed.
fenzzzzzz
"Deadend" <deadend...@hotmail.com> wrote in message
news:5a25c106.03110...@posting.google.com...
Michael Black
> Call me a stickler, but "rancid", I thought, applies to when the oil in
> something goes bad. How can rice, which is non-fat, go "rancid"?
> Do you really mean stale, or smelly or something else?
>
> From the OED: 1. Having the rank unpleasant taste or smell
> characteristic of oils and fats when no longer fresh. Hence of tastes or
> smells.
>
When they grind up the grain, that loosens the oils, and I read that it
can go rancid. I've never had a problem, maybe I use up my whole wheat
flour too soon, but I have seen warnings in cookbooks.
Brown rice, of course, is an intact grain.
Michael
The Real Bev
>
> <-,-> wrote:
> > the big trouble is finding brown rice that's not rancid. I've found that
> > only at trader Joe. so far.
>
> Brown rice has a really short shelf life before it turns rancid. I generally
> buy it at an Asian market that has a large turnover. Then I put some in the
> freezer and some in the refrigerator to keep it from spoiling.
Asians (at least the Chinese that I know, who say it is true for most
Chinese) regard brown rice as peasant food and will not willingly eat it
when white rice is available. If that's true, the turnover in brown
rice is probably not as great as you think.
I buy it several pounds at a time from the health food store and keep it
in the freezer. Even the packaged-in-plastic stuff contains
eggs/larvae/whatever, and it's unpleasant to have to pick the little
nasties out before you cook it. If you can't see them, of course, they
don't exist.
Next survey: short grain or long grain?
--
Cheers,
Bev
_|-_|-_|-_|-_|-_|-_|-_|-_|-_|-_|-_|-_
Too many freaks, not enough circuses.
The Real Bev
>
> maybe, with the other rice. (When I was using Uncle Ben's, I'd buy ten pound
> bags, but the brown rice doesn't come that way.) And it never occurred to me to
> keep it in the fridge, but maybe I should.
Smart & Final (local restaurant supply chain) has various kinds of rice
in 20- or 25-pound bags. Unfortunately, by the time we're near the
bottom of the bag the creepy-crawlies are obvious. Same with dry beans.
> I did notice an odd smell last time it was cooking--but I just figured that was
> the "brown" part. I mean, we don't use whole-wheat pasta becase I can't bear
> the way the house smells when it's cooking.
Plus it just doesn't taste very good. I do like the smell of brown rice
cooking, and the aromatic rice from Trader Joe's has a wonderful
corn-like smell.
> Oh, good grief. Research time again.
Life was certainly simpler when we just had to chase down a rabbit and
eat it raw...
> Bonita
>
> fenxxzz wrote:
>
> > Nonsense ... a good natural good store has plenty of turnover in product.
> > So no rancid rice.
> >
> > But Trader Joes is a fine fine place. Their frozen king salmon is so red and
> > a great buy
Just about anything they have is good. The monster plain cheesecakes
can be cut into slices and stored in your freezer forever.
Michael Black
> George wrote:
>>
>> <-,-> wrote:
>> > the big trouble is finding brown rice that's not rancid. I've found that
>> > only at trader Joe. so far.
>>
>> Brown rice has a really short shelf life before it turns rancid. I generally
>> buy it at an Asian market that has a large turnover. Then I put some in the
>> freezer and some in the refrigerator to keep it from spoiling.
>
> Asians (at least the Chinese that I know, who say it is true for most
> Chinese) regard brown rice as peasant food and will not willingly eat it
> when white rice is available. If that's true, the turnover in brown
> rice is probably not as great as you think.
>
did read about this, white rice was put on a pedestal because it
had to be processed, and hence was rare/expensive. I suspect there
was a time when only aristocrats ate white rice. And so yes, some
do look down on brown rice because anyone can get it.
Asian stores are generally pretty good for finding food items
that would cost more in "western" stores. But generally, brown
rice seems fairly absent there, methinks precisely for the reasons
you state. The places where I do find brown rice, it's almost lost
among the white rice of numerous kinds, or the store caters to non-Asians
so it's worth the store's while to stock some brown rice.
Michael
Bonita and/or William F. Kale
year's shelf life for its brown rice, says you should refrigerate it after
opening. And get this--they advocate a container that "breathes" for rice
storage! And here I've been keeping it in the Uncle Ben's (non-breathing)
tin that came with a rice purchase lo these many years ago.
Okay, back to the drawing board on this one. I wonder if the taste DH
doesn't care for in brown rice has been partly that I've been letting it
get a little "off". Ugh.
I think we're in for some major dietary changes anyway. I made DH ask his
doctor about heart tests after his cousin dropped dead last month. Turns
out he's got practically no arteries left. So the tests were a good idea
(and more frugal than a funeral!), but it's hard for him to go from "Fine,
thank you, how are you?" to "serious coronary artery disease" without even
a symptom or anything.
Bonita
no...@nono.net wrote:
> et...@FreeNet.Carleton.CA (Michael Black) wrote:
>
> >That's a good point, and I suspect it does apply to whole wheat flour.
> You are correct. "Better" long-term storage is why grains are
> de-branned and de-germed before processing.
> --
> Derald
George
"The Real Bev" <bas...@myrealbox.com> wrote in message
news:3FAC5E4B...@myrealbox.com...
>
> Asians (at least the Chinese that I know, who say it is true for most
> Chinese) regard brown rice as peasant food and will not willingly eat it
> when white rice is available. If that's true, the turnover in brown
> rice is probably not as great as you think.
I agree about Chinese and brown rice. I don't think I have seen more than a
few bags of brown on the shelf of Chinese markets. But the Japanese and
especially Korean markets in NJ/NY do have bigger stock and turnover. Many
Japanese and Korean restaurants in the same area offer the option of brown
or white rice when ordering a meal. The freshest brown I found is at a
Korean place that seems to be both foodservice and retail.
>
> I buy it several pounds at a time from the health food store and keep it
> in the freezer. Even the packaged-in-plastic stuff contains
> eggs/larvae/whatever, and it's unpleasant to have to pick the little
> nasties out before you cook it. If you can't see them, of course, they
> don't exist.
>
> Next survey: short grain or long grain?
I like the short (Japonica) grain variety.
Albert Wagner
"Bonita and/or William F. Kale" <wfk...@n2net.net> wrote:
<snip>
> Turns
> out he's got practically no arteries left.
I saw on TV news the other night that a new experimental procedure using
hyper-doses of LD cholesterol might be able to someday reverse such
damage. Makes you want to use fish oil for 50% of food intake.
<snip>
--
Life is an offensive, directed against the repetitious mechanism of the
Universe.
--Alfred North Whitehead (1861-1947)
-,
"George" <Geo...@nospam.invalid> wrote in message
news:H9Sqb.366$KN4.2...@news1.news.adelphia.net...
>
> "barbie gee" <barb...@spammenotuic.edu> wrote in message
> news:bogpne$t4v$1...@newsx.cc.uic.edu...
> > Call me a stickler, but "rancid", I thought, applies to when the oil in
> > something goes bad. How can rice, which is non-fat, go "rancid"?
> > Do you really mean stale, or smelly or something else?
it smells of a sort of bitterness.
no. it smells rancid :)
> "white" rice is non fat but brown rice still has the bran which contains
> oil. Rancid applies to brown rice which needs to be handled differently
than
> "white" rice because of the oil content.
>
> http://www.californiariceoil.com/aboutrice.htm
>
> http://www.oilseedssf.com/products/prod_rice.html
I think the germ contains the oil.
wheat or rye grains are less expensive and seem to keep forever, but rice
goes fast. Otoh, I've never refrigerated it so it doesn't go TOO fast.
-,
"Albert Wagner" <alwa...@tcac.net> wrote in message
news:20031108102723.0...@tcac.net...
> On Sat, 08 Nov 2003 07:34:45 -0500
> "Bonita and/or William F. Kale" <wfk...@n2net.net> wrote:
> <snip>
> > Turns
> > out he's got practically no arteries left.
>
> I saw on TV news the other night that a new experimental procedure using
> hyper-doses of LD cholesterol might be able to someday reverse such
> damage. Makes you want to use fish oil for 50% of food intake.
http://news.google.com/news?hl=en&ie=ISO-8859-1&q=LDL+cholesterol+reverse
-,
<spam...@meadows.pair.com> wrote in message
news:ubrnqvoj3dee6hihb...@4ax.com...
> On Fri, 07 Nov 2003 13:08:42 -0500, "Bonita and/or William
> F. Kale" <wfk...@n2net.net> wrote:
>
> >Geeze, the stuff is in little two-pound bags for .99 or something.
$1.19,
> >maybe, with the other rice. (When I was using Uncle Ben's, I'd buy ten
pound
> >bags, but the brown rice doesn't come that way.) And it never occurred
to me to
> >keep it in the fridge, but maybe I should.
> >
> >I did notice an odd smell last time it was cooking--but I just figured
that was
> >the "brown" part. I mean, we don't use whole-wheat pasta becase I can't
bear
> >the way the house smells when it's cooking.
> >
>
> should smell really nice when it's cooking, and taste really
> nice too.
it tastes like a combination of nutty and starchy to me.
-,
> "Bonita and/or William F. Kale" wrote:
> >
> > Geeze, the stuff is in little two-pound bags for .99 or something.
$1.19,
> > maybe, with the other rice. (When I was using Uncle Ben's, I'd buy ten
pound
> > bags, but the brown rice doesn't come that way.) And it never occurred
to me to
> > keep it in the fridge, but maybe I should.
>
> Smart & Final (local restaurant supply chain) has various kinds of rice
> in 20- or 25-pound bags. Unfortunately, by the time we're near the
> bottom of the bag the creepy-crawlies are obvious. Same with dry beans.
everything at smart and final is scary. the food looks like koolaid or
simple green, and i cna't imagine anyone buying their rotten veggies. i
think they have good deals for the jnitorial srvices. ("oh, we ran out of
simple green, use that 5 gallon of green jello mix.") otherwise they'd be
out of business.
> > I did notice an odd smell last time it was cooking--but I just figured
that was
> > the "brown" part. I mean, we don't use whole-wheat pasta becase I can't
bear
> > the way the house smells when it's cooking.
>
> Plus it just doesn't taste very good. I do like the smell of brown rice
> cooking, and the aromatic rice from Trader Joe's has a wonderful
> corn-like smell.
>
> > Oh, good grief. Research time again.
>
> Life was certainly simpler when we just had to chase down a rabbit and
> eat it raw...
pizza? you meant, "when we only had to chase down a pizza."
pizza is not a code word :)
> Just about anything they have is good. The monster plain cheesecakes
> can be cut into slices and stored in your freezer forever.
real bread. half calorie cheese. real pickles. decent prices for nuts.
and fine looking female shoppers:)
-,
news:<L42dner8bcv...@comcast.com>...
> > But Trader Joes is a fine fine place. Their frozen king salmon is so red
and
> > a great buy
>
> Yeah, but is it soooooooo red because it is NATURALLY red from the
> diet of the fish in the wild, or is it from feed laced with food
> coloring? If it reads "farmed" salmon, or even generally if it says
> "Atlantic salmon" you can bet that it PACKED with food coloring to
> make it that way. Not only that, but to boot, it is coming from a type
> of production that is environmentally irresponsible, that harms the
> natural fish habitat, and is likley less good for you than it's wild
> caught kin, wild pacific salmon.
wormy apples are safe!
maybe san bernardino County needs ot develop a way to harvest pine borer
grubs :)
kill two birds with one vacuum.
> I've noticed some merchants are listing ingredients on packaging of
> fresh salmon now. I can't imagine that is voluntary, but if a law was
> passed, I applaud it. Even places like Cotsco, their styrofoam
> packaged fresh salmon says "ingredients: Salmon, artifical color."
> That's great. So I skip over that, and buy Costco's smoked salmon,
> which on the shelves of my local Costco is wild caught pacific salmon.
> I want to know when I spend big bucks for fish that I'm getting the
> real deal: Wild caught. Better for me, as it's a better value with
> REAL salmon flavor and it is likely better for the environment,
> especially if it was caught in CA or Alaska. I also pass over the
> canned tuna for canned salmon at Costco and other markets, for the
> same reasons. It isn't hard for me to make good frugal choices that
> will also help to ensure that there is fish around seven generations
> from now. Perhaps this poster does the same, I dunno, but since we
> were on the topic...I thought I'd jump in there...!
>
> I highly recommend this website, and I carry and update my card from
> here often:
>
> http://www.montereybayaquarium.org/cr/seafoodwatch.asp
http://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&q=farm+fed+%22Salmon%22+pellets+%7C+meal
-,
"George" <Geo...@nospam.invalid> wrote in message
>
> "The Real Bev" <bas...@myrealbox.com> wrote in message
> news:3FAC5E4B...@myrealbox.com...
> >
> > Asians (at least the Chinese that I know, who say it is true for most
> > Chinese) regard brown rice as peasant food and will not willingly eat it
> > when white rice is available. If that's true, the turnover in brown
> > rice is probably not as great as you think.
>
> I agree about Chinese and brown rice. I don't think I have seen more than
a
> few bags of brown on the shelf of Chinese markets. But the Japanese and
> especially Korean markets in NJ/NY do have bigger stock and turnover. Many
> Japanese and Korean restaurants in the same area offer the option of brown
> or white rice when ordering a meal. The freshest brown I found is at a
> Korean place that seems to be both foodservice and retail.
> I like the short (Japonica) grain variety.
http://www.gramene.org/newsletters/rice_genetics/rgn10/vXI7.htm
http://www.gramene.org/newsletters/rice_genetics/rgn11/v11p69.htm
------------------
(Catching up on this thread.)
I don't recall trader Joe's price. Everywhere else has obviously rancid
stock.
Rancid is EASY to smell. Sometimes just touch a bag and "cough cough".
Though I wonder about cases when rancidity transition is still in process
of occurring.
Even the region's health food store has rancid. They have short and long in
bulk. When I bought there years ago, I slightly preferred short, but maybe
just because some of the grains are greenish. It's the same price. I think
about 79/lb.
I've been to a lot of Mexican and east Asian stores. And just a few west
Asian stores. But I haven't always been looking particularly for brown rice.
I doubt any of them have it.
the food sections of newspapers might be loaded with recipes for "modern'
food, but they don't do any practical muck raking stories. No reports on
local restaurant health violations. No report on paucity of non rancid brown
rice :)
Deadend
> To the best of my knowledge, this King Salmon from Trader Joe's is a wild
> salmon. I am not a fan of fish farmed salmon. It's an insult to this noble
> fish. I prefer canned salmon to fish farmed.
>
>
> fenzzzzzz
>
>
Cool. I'll have to double check the next time I'm there. Thanks for
the support of that, as you said, "noble fish." Indeed.
Deadend
The Real Bev
>
> "The Real Bev" <bas...@myrealbox.com> wrote:
> >
> > Smart & Final (local restaurant supply chain) has various kinds of rice
> > in 20- or 25-pound bags. Unfortunately, by the time we're near the
> > bottom of the bag the creepy-crawlies are obvious. Same with dry beans.
>
> everything at smart and final is scary. the food looks like koolaid or
> simple green, and i cna't imagine anyone buying their rotten veggies. i
> think they have good deals for the jnitorial srvices. ("oh, we ran out of
> simple green, use that 5 gallon of green jello mix.") otherwise they'd be
> out of business.
The vegetables are no particular bargain -- look for an ethnic produce
market instead. Their potato salad is fairly awful, as is their pasta
salad. Their bread is no bargain either, but on the whole I like S&F.
Besides, it's a real pleasure to look at those giant aluminum pots.
> > Life was certainly simpler when we just had to chase down a rabbit and
> > eat it raw...
>
> pizza? you meant, "when we only had to chase down a pizza."
>
> pizza is not a code word :)
>
> > Just about anything they have is good. The monster plain cheesecakes
> > can be cut into slices and stored in your freezer forever.
>
> real bread. half calorie cheese. real pickles. decent prices for nuts.
Today was the first awful sample. Some kind of bread dipped in your
choice of balsamic vinegars. Blech. One was dark and syrupy and the
other was light and syrupy. What ethnic group dunks bread (which all by
itself was interesting but not very good) in vinegar?
> and fine looking female shoppers:)
We do our best. Sometimes. Oh hell, not very often.
--
Cheers,
Bev
=================================================
It's not the speed that kills, it's the stopping.