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Post by Deleted on Feb 26, 2010 10:23:20 GMT
I want to make some sticky rice soon, because I need to make some more experiments with maki and perhaps even sushi. While I like the traditional items, it is hard not to get weird ideas about "what if I added....?"
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Post by bixaorellana on Feb 26, 2010 21:32:56 GMT
I really like all that stuff, but have to say I will never accept that avocado (which I also like) is a good addition.
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Post by Deleted on Feb 26, 2010 21:37:52 GMT
You are talking about those fucking horrible "California rolls"! Whoever invented those abominations should be shot. The first time I found myself tasting one, I just about puked.
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Post by hwinpp on Mar 1, 2010 6:59:27 GMT
You don't like California rolls? LOL!
Jack are you seriously contemplating making sushi with sticky rice? If you use Japanese round corn rice (or Korean or whatever you can get) and add in the vinegar it's sticky/starchy enough to stick together I find.
I used to roll in BBQ'd duck breast and it was quite good!
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Post by existentialcrisis on Mar 5, 2010 1:10:50 GMT
I tried sticky rice for the first time yesterday and loved it! It came wrapped in a banana leaf and had bits of meat in it. Don't think I'd use it to make sushi though! Oh, and my partner cooked the same rice the other day and achieved perfect results. I don't know what is wrong with me.
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Post by bixaorellana on Mar 5, 2010 3:55:56 GMT
Possibly not an appropriate response for the food board, but ~~ shit happens!
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Post by Deleted on Mar 11, 2010 15:58:46 GMT
It took me a long time to get the right instinct for rice.
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Post by gertie on Mar 12, 2010 9:29:48 GMT
I don't think using sticky rice to make sushi would work all that well, based on my early experiments. You end up with a lot of rice stuck to you instead of what you want it stuck to if the rice is too sticky. A friend from Singapore told me to use what is sold around here as pearl rice (amounts to Japanese round corn rice I believe) and to use slightly less water to rice ratio to make it not too sticky. I make my rice in a rice cooker I received as a gift and find it works great, but overall it is pretty much the same as putting your rice in a pan with a lid and boiling it about 10 minutes. According to the instructions, I put 3/4 cup rice per each line on the pot for water, which comes out to just very slightly more water than rice (I measured after seeing this thread) and it heats up and boils the rice until the mechanism in it which looks like it operates on weight flips to the warm position. Overall time from turn on to finish is under 20 minutes for a double batch. Perfect rice every time which we eat several times a week, so no complaints from me and it frees up a burner. When I make rice for sushi, I add three tablespoons extra rice to a double batch. Long grain doesn't turn sticky made according to the recipe, but the pearl rice was pretty sticky before I came upon this solution by trial and error. The resulting rice, after the cooling in a wooden bowl and adding the sushi-zu holds together well but I put a tiny bit of mayo on my fingers and not much sticking problem. The mayo was also a hint from my friend in Singapore.
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Post by existentialcrisis on Mar 13, 2010 21:25:54 GMT
I wonder if quinoa would work well in sushi... seems sticky enough, and I'm pretty sure I came across a recipe for it once. Would work for me, since I'm much better at cooking quinoa than rice!
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Post by Deleted on Mar 13, 2010 21:41:28 GMT
In Paris, I bought a package of "rice for sushi" at the Indian supermarket, imported from Italy. That's fusion food before I even open the package.
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Post by Deleted on Jan 31, 2012 19:35:44 GMT
I wonder if quinoa would work well in sushi... seems sticky enough, and I'm pretty sure I came across a recipe for it once. Would work for me, since I'm much better at cooking quinoa than rice! I just came across this again and it sounds like a horrible idea to me.
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Post by lagatta on Apr 2, 2018 22:34:00 GMT
I tried to post this before, and Bixa informed me that the link wouldn't open. Hope it does this time: It is a set of hints for fried rice. Here it is again: www.chatelaine.com/food/how-to/chinese-fried-rice/How-To 9 Essential Tips For Making The Best Fried Rice Ever If you’re not using leftover rice, you’re doing it wrong. Of course you can follow the hints, agree or disagree, and discuss any type of fried rice. But you know that!
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Post by kerouac2 on Apr 3, 2018 12:09:17 GMT
I have still not completely mastered making steamed rice on my induction cooker. It was so incredibly easy on the vitroceramic stove.
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Post by cheerypeabrain on Apr 3, 2018 20:17:37 GMT
I cook rice pretty much as you recommend in the first post in this thread. Sometimes I rinse the cooked rice in cold water before adding to the wok at the end of a stir fry..because it carries on cooking otherwise. I have a gas hob...never got on with electric hobs, altho my fan oven is an electric one. Never heard of an an induction cooker...what's that when it's at home then?(oops..my ignorance is showing)
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Post by Deleted on Apr 14, 2018 18:28:23 GMT
One of the more memorable meals I ever had was prepared by our very own Bixa sometime in the "80's while living in St. Francisville at her grandmother's house.
It was a lovely gumbo (poultry and sausage).
One of the standouts of the dish was that she "toasted" the rice (basmati) in a dry cast iron skillet before going on to then steam it in the proper fashion. (It was also the first time I had ever had okra that wasn't "slimy" as she "deslimed" it).
It had a "nutty" like taste that melded perfectly with the smoked flavor of the sausage.
The ambience of her grandmother's house, "homey" and surrounded by all manner and odors of what grandmother's homes should be like, all etched in my brain like it was yesterday.
Anyway, that was the first time I had ever heard of toasting the rice and I do it every once in awhile, always with a flash of that meal.
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Post by tod2 on Mar 19, 2022 9:14:25 GMT
Spicy Rice - To accompany any meat or vegetable dish: I used longrain white rice (Tastic Rice) 2 cups 3 tablespoons of bottled Hot Ajvar ( from Bulgaria) the main ingredient is Paprika and some eggplant and other spices. It's a paste as thick as tomato sauce. A Tablespoon of tomato paste Herbs of your choice 1 veg stock cube 1 cup sliced mushrooms Put everything in a ovenproof dish (dissolve the cube first in enough water to cook rice) and microwave on the rice setting. When cooked I added: 1 cup cooked adjuki beans 1 cup chopped/sliced spring onions 1 cup ( about three )chopped small seedless mini cucumbers ( I think referred to as Lebanese cucumbers) Mine were size of middle finger. small bunch chopped parsley Stirred in well mixed then microwaved for 5 minutes to heat everything thoroughly. As you can see, it is easy to add what you have on hand as long as the rice is cooked in stock for flavour and something to give it oomf.
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Post by onlyMark on Jan 13, 2023 18:06:14 GMT
There are a lot of Iranian restaurants in Paris, which does have a lot of Iranian ex-pats, as well as all of the recent Iranian cultural disapora. One of my colleagues was Iranian, and he invited all of us ("all of us" = about 20 guests) for a typical Iranian meal and pool party, which was excellent. I discovered the existence of a sort of domed rice cooker (made by Moulinex for the Iranian market), which makes a crust of golden crispy rice covering the steamed white rice beneath. We have good friends who are Colombian and Persian. They always do rice like that when we eat with them. It's very good. But, regarding Iranian food in general, they seem to have a limited cuisine compared to many, many countries. Probably because of the difficulties in traditional food stuffs grown. I'm sure there are many Iranian restaurants, I used to go to one in Frankfurt but only when I was invited and never on my instigation. I drove through Iran from top left to bottom right six times and back the other way a further eight and never found much to speak of except variations on kebab or meat based dishes/stews and vegetables played a lip service to being included. Maybe it was just the local places I often frequented, don't know, but I do know wandering around a market and trying to buy food to make breakfast, lunch and dinner for twenty people every day for up to three weeks led me to breathe a sign of relief whenever I crossed the border into Turkey or Pakistan.
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Post by kerouac2 on Feb 22, 2023 20:26:23 GMT
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