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Posted on 3/4/13 at 10:37 am to OTIS2
quote:
I'd a thought I'd have Count freed by now with my eloquent plea
I think he's free. I expect will see a lot of his foolishness here pretty soon.
Posted on 3/4/13 at 10:52 am to LSUballs
quote:u gots a little email from OG.. i forgot to stamp it,,, could you cover me for the 28 cent stamp, i get my check on the 1st, nextext 1st..
LSUballs
Posted on 3/4/13 at 11:22 am to Ole Geauxt
Primarily a medium grain fan. However for almost a year now a long grain called Toro. It's long grain but cooks up like a medium/short grain. Good stuff!
Posted on 3/4/13 at 11:56 am to jmcs68
I have long grain, parboiled long grain, basmati, and arborio in my pantry.
I've never used short grain. what do you use it for?
ETA: Bastmati, Jasmine, Texmati, etc...all taste the same to me.
(they are my favorite)
ETA: aromatic rices w/ any dish that has curry in it; long grain for LA dishes etc.; parboiled long grain for jambalaya; arborio for risotto
I've never used short grain. what do you use it for?
ETA: Bastmati, Jasmine, Texmati, etc...all taste the same to me.
(they are my favorite) ETA: aromatic rices w/ any dish that has curry in it; long grain for LA dishes etc.; parboiled long grain for jambalaya; arborio for risotto
This post was edited on 3/4/13 at 12:01 pm
Posted on 3/4/13 at 12:01 pm to Neauxla
Arborio is a form of short grain used in risotto and paella, it has a higher starch content than most rice, which is why it takes to the slow addition of liquid in small amounts as it cooks.
Posted on 3/4/13 at 12:04 pm to CITWTT
gotcha 
interesting tidbit
quote:
Jasmine rice:
• Originally from Thailand, featured in Southeast Asian cooking
• Moist and sticky texture
• Shorter grain
• More economical
• Glycemic index: 109
Basmati rice:
• Originally from India, featured in Indian, Middle Eastern, and Persian cooking
• Dry and fluffy texture, grains don't stick together
• Longer grain
• More expensive
• Glycemic index: 58
interesting tidbit
Posted on 3/4/13 at 12:07 pm to Neauxla
Posted on 3/4/13 at 12:34 pm to Neauxla
Are You using True Indian Basmati? Texmati is a Rip-Off.
Posted on 3/4/13 at 1:08 pm to Joe Btfsplk
My Indian friends tell me that what is in an American store is the shite they won't eat in India.
Posted on 3/4/13 at 1:11 pm to CITWTT
I think so. I buy the 20# Bags from Cedar Grocery, in Lafayette.
Posted on 3/4/13 at 1:21 pm to LSUballs
quote:
I think he's free. I expect will see a lot of his foolishness here pretty soon.
I hear tell he is a most interesting poster.
Wish I'd been around in the old days to have experienced some of the old legends that are no longer here.....
Posted on 3/4/13 at 1:50 pm to foolishness
Count was a grade B foodie, but a grade A hardlegger who often posted with sort of a reckless abandon...... a posting style that remains unchanged to this day.....
Posted on 3/4/13 at 2:49 pm to jmcs68
I use different types of rice for different dishes though I never use short grain.
This post was edited on 3/4/13 at 3:01 pm
Posted on 3/4/13 at 2:51 pm to Joe Btfsplk
quote:I use both. Depends on if I wanna be cheap or not. I used to steal a few lbs when my parents would buy those 20 lb bags of basmati at Sams
Are You using True Indian Basmati? Texmati is a Rip-Off.
Posted on 3/7/13 at 10:55 am to Neauxla
Only use brown rice.....With Type 2 diabetes is only choice.....Even when making risotto, Whole Foods has a short grain brown like an aborio which is great for that.
White rice just doesn't have any flavor to me anymore.
White rice just doesn't have any flavor to me anymore.
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