re: Tom Fitzmorris - "Poorboy"

I called in one time when he was ranting about how some place had rice that was all split and didn't look like intact grains. It was obvious he preferred the parboiled rice that most restaurants use.

Restaurants have to cop out because they have to hold rice dishes for long times without it getting overcooked and mushy. You just can't cook most rice dishes to order and parboiled rice keeps better.

When I called, I informed him that jambalaya cookoffs, notably the Gonzales Jambalaya Festival use the popping of the rice as one of the judging criteria, he couldn't believe it.