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Post by Deleted on Mar 10, 2009 22:18:01 GMT
I'm from NY as well.Why do you post in Spanish?
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Post by Don Cuevas on Mar 11, 2009 0:14:55 GMT
I post fragments in Spanish because I like to exercise it. ¿Hay un problema?
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Post by Deleted on Mar 11, 2009 0:51:07 GMT
No problem at all ,just curious and I don't know much Spanish so in order to read your posts I need to refer to my Spanish dictionary if I have time or I just don't read them.
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Post by Don Cuevas on Mar 11, 2009 0:57:27 GMT
It's just me. I live in a Spanish speaking community, and so I'm kind of semi-immersed in the language. I won't write in any long, hard-to-translate Spanish phrases here.
Meanwhile, back to the rice. ;-)
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Post by hwinpp on Mar 11, 2009 4:46:21 GMT
Ok, for those that have tried sticky rice and would like to make it at home:
What you have to know is that sticky rice is truly steamed rice. It is soaked in water for 4- 6 hours then steamed in a basket for about 30 minutes. It should not get in direct contact with water during the cooking time, otherwise it becomes glutinous. After the rice is done pour the clump onto a clean dish cloth and spread it out, ideally every rice kernel is exposed to air so that it becomes dry. With a bit of practice you'll get the rice to stick together and roll and but not to your hands. Satisfaction!
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Post by Deleted on Mar 11, 2009 5:51:00 GMT
I seem to recall something about how to make 'emergency' sticky rice fast. If I am not mistaken, a small amount of sugar added when one is making what would normally be steamed rice is supposed to make the rice sticky and workable.
I would imagine possible pot cleaning problems, however.
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Post by hwinpp on Mar 11, 2009 7:13:41 GMT
Not sure about the sugar. In an emergency 30 minutes of soaking will do. Actually in Laos, where sticky rice is the staple, a good housewife starts soaking rice every morning so there's enough for the whole day, even in an emergency. In Cambodia sticky rice is only used in desserts or cooked as glutinous rice. So it is available everywhere, you just need to go to the Lao border to buy the basket:
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Post by bazfaz on Mar 11, 2009 9:12:56 GMT
In north Thailand they grow a special variety to make sticky rice.
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Post by bixaorellana on Mar 11, 2009 10:01:02 GMT
Hmmm. As you can see here, I can get a basket with that same weave, though not the same shape. And it wouldn't be hard to match it with a pot. So, what next? Is the basket covered as the rice steams, and if so, with what?
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Post by hwinpp on Mar 12, 2009 7:36:37 GMT
In north Thailand they grow a special variety to make sticky rice. Yes. But there are actually two kinds, 'normal' wet sticky rice, grown like conventional rice, standing in water (all over SEA), and dry sticky rice, which I've only ever seen in Laos, it grown on the mountain slopes and standing 'dry'. It is picked by hand, kernel by kernel, unbelievable.
So, what next? Is the basket covered as the rice steams, and if so, with what? Yes, you cover it with a lid that will fit the opening. If you're cooking 4- 5 cups, 30 minutes are enough, the grains will get a glassy look. BTW, I can't open your link. It says I don't have permission.
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Post by bixaorellana on Mar 12, 2009 8:16:47 GMT
Humph! I linked it because it was so big. Never mind, here it is:
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Post by tillystar on Mar 12, 2009 10:06:59 GMT
OK Bixa, so should a Spanish regional food thread go in here or in recipes
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Post by Deleted on Mar 12, 2009 10:21:51 GMT
I have a question. What about jasmine rice? Is it some flavor infused grain to be avoided or a true rice? What about red rice (other than the medicinal values),black rice,yellow rice?
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Post by bixaorellana on Mar 12, 2009 18:05:28 GMT
OK Bixa, so should a Spanish regional food thread go in here or in recipes Hey, Tilly ~ is that a reference to the photo? That's why I was trying to link it ......... because it's only to show that I can get baskets with the same weave as the Thai rice-steaming baskets, & suddenly seeing a Mexican picture in this thread is confusing. OR...... are you just asking a straight question about the much-to-be-desired Spanish regional food thread you are going to bless us with? I would say the Spanish regional food thread should go in The Galley, as that will be the logical place to go look for recipes. Agree?
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Post by Deleted on Mar 12, 2009 18:11:30 GMT
Are we going to talk about paella again?
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Post by bixaorellana on Mar 12, 2009 18:19:10 GMT
*kicks Kerouac under the table* Tilly spends lots of time in Spain and her husband is from there. She knows about all kinds of regional food and I can't wait for her to start a thread(s) about it. I mentioned it earlier in this thread, & she simply asked where it should go. Try to keep up.
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Post by Deleted on Mar 12, 2009 18:42:06 GMT
But what about the paella?
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Post by bixaorellana on Mar 12, 2009 22:19:55 GMT
Does anyone make salad from leftover rice? I use whatever I have, plain or "fixed". Just mix in lots of parsley or cilantro and any other fresh herbs you think might go well, along with any one or a combination of tomatoes, cucumbers, carrots, cabbage, meat, onion, cheese etc. Dress with salt, pepper, olive oil, & vinegar or lemon juice. Let it set five or ten minutes before eating. If you like tabbouleh, you'll undoubtedly like this.
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Post by tillystar on Mar 12, 2009 23:35:23 GMT
Yes, it was a straight question, and thanks for kicking K.
Although in K's honour I will be requesting the ancient and vile family recipe for offal paella.
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Post by hwinpp on Mar 13, 2009 3:19:24 GMT
I have a question. What about jasmine rice? Is it some flavor infused grain to be avoided or a true rice? What about red rice (other than the medicinal values),black rice,yellow rice? Jasmine rice is the real deal, it's very fragrant, that's why it's called jasmine in English. Nothing is added. Red rice is pig swill... here in SEA anyway (not meant rudely, I assure you. It's used as animal food and it's what people in prisons get). I don't know black rice except the sticky rice version, I've only seen it in Laos and there it's not eaten like regular sticky rice at meals but always steamed in bamboo and bought as a travel snack, it's called khao niao dam. I don't know yellow rice. In Vietnam there is a green rice, both regular and sticky I think. But in this case the greenness comes from added natural colouring.
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Post by hwinpp on Mar 13, 2009 3:26:21 GMT
Humph! I linked it because it was so big. Never mind, here it is: Image Thanks, saw the baskets you meant. You can probably use them, I'd use the uncoloured ones.
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Post by bixaorellana on Mar 13, 2009 3:46:08 GMT
Thanks, HW. The colored ones would probably make interesting but toxic rice.
And thank you Tilly. I have a feeling I'll like the offal rice.
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Post by Deleted on Mar 14, 2009 10:40:00 GMT
Thanks hwinpp! Surprised to hear about the red rice being hog feed. Here it is the new trendy health nut rice of choice. Very $$.
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Post by mockchoc on Mar 14, 2009 10:43:23 GMT
I made my version of bobotie with yellow rice a couple of days ago.
I liked it a lot but it seems there isn't a "proper" way to make it so I did as I liked.
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Post by Deleted on May 19, 2009 21:34:31 GMT
How do you cook your rice? Some people have some very strange methods.
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Post by bixaorellana on May 19, 2009 21:46:25 GMT
Shouldn't this be in The Galley?
If you take it there, I will tell you my method, which is perfect.
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Post by gringalais on May 19, 2009 21:48:46 GMT
It depends on what I am using it for, but I will share the typical Chilean way to make rice, which I do if I serve it as a side. Sautée some a small amount of veggies and herbs - typical is green pepper and/or carrot and garlic and for herbs oregano and/or basil. Add the rice and cook for a bit in the oil, add some salt and pepper. Add the necessary amount of water, cover and cook over low heat until the rice is done.
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Post by auntieannie on May 19, 2009 21:49:42 GMT
well... it depends on the grain!
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Post by spindrift on May 19, 2009 22:12:10 GMT
I have a perfect method for basmati rice. I stun people with it.
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Post by bixaorellana on May 19, 2009 22:58:47 GMT
When Kerouac moves this to the right place, you can tell us, Spindrift. I am prepared to be stunned.
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