• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Minute Rice?

Checkerboard Strangler said:
Why does it take twenty minutes to cook grits?

were-they-magic-grits-got-no-more-use-for-this-54143293.png
Click to expand...

That is a great movie... :lol:
 
PIPEWRENCH said:
Not only does it take almost as long as regular rice and cost more but it sucks as well.

I don't like minute rice anyway. I have become use to the brown rice which actually has a flavor. Of course it takes about an hour from start to finish. I am looking for a reasonable source for wild rice to mix with my brown rice. I love the brown and wild rice it as an alternative to stuffing, I still stuff the turkey with stuffing for everyone else and I sprinkle the rice into the roasting pan and add a little water plus whatever else you like and it is delicious.
Click to expand...

Throw some mushrooms in there as well...
 
Superfly said:
That is the nastiest stuff I have ever had. Like seriously. The taste is terrible and the consistency is even worse.
Click to expand...

i mix it with vegetarian pork that probably everyone else would think is gross, lol. ;)
 
Rexedgar said:
Isn’t cooking the bitch’s job?
Click to expand...

Not if you are the better cook. I enjoy cooking. I strive for excellence when making the meal. She is just putting food on the table. Big difference.
 
I use a rice cooker. Easiest thing in the world to use. I'm addicted to Calrose rice. I could eat it everyday. In my rice cooker it takes 59 minutes.

Oh, and quick grits suck like a bucket of ticks.
 
Helix said:
i mix it with vegetarian pork that probably everyone else would think is gross, lol. ;)
Click to expand...

So called "beyond meat" meats have been around forever, to be honest, it's just that it used to go by names like "texturized vegetable protein" or some other institutional sounding name, and it first gained popularity IN the institutional food services.
But the taste was, even at the very best, unimaginative. And although cheaper than beef, it wasn't nearly nutritious enough.

What's happened is that vegetable based ersatz meats have been getting a ton of attention by food researchers and nutritionists, and they launched an all hands on deck mission to redo the whole idea of veggie meats as an attractive and tasty health alternative instead of as institutional filler.

And that's why the Impossible Whopper is selling like crazy. Stuff like that is getting a lot of notice because it makes going vegetarian a lot easier to imagine in the minds of people who normally never would have considered it before.
I've always respected vegetarians but outside of one or two people, neither of whom live with me, I don't know anyone who is talented vegetarian cook and I've always found the art of vegetarian cuisine to be very difficult unless one also patronizes very expensive produce markets or specialty markets far away.

I would be both fascinated AND interested in "vegetarian pork", and I figure it would have to be "tres-awful" - - pretty ****ing horrible for me to be scared off by it. I base that gut feeling on my positive experiences with the veggie burgers.

Thing is, I probably will NEVER EVER go completely vegetarian however I could easily see myself cutting my meat intake by 65% or more, if there are tasty substitutes around.
I think veggie based meat substitutes are entering a kind of renaissance phase.
 
Checkerboard Strangler said:
So called "beyond meat" meats have been around forever, to be honest, it's just that it used to go by names like "texturized vegetable protein" or some other institutional sounding name, and it first gained popularity IN the institutional food services.
But the taste was, even at the very best, unimaginative. And although cheaper than beef, it wasn't nearly nutritious enough.

What's happened is that vegetable based ersatz meats have been getting a ton of attention by food researchers and nutritionists, and they launched an all hands on deck mission to redo the whole idea of veggie meats as an attractive and tasty health alternative instead of as institutional filler.

And that's why the Impossible Whopper is selling like crazy. Stuff like that is getting a lot of notice because it makes going vegetarian a lot easier to imagine in the minds of people who normally never would have considered it before.
I've always respected vegetarians but outside of one or two people, neither of whom live with me, I don't know anyone who is talented vegetarian cook and I've always found the art of vegetarian cuisine to be very difficult unless one also patronizes very expensive produce markets or specialty markets far away.

I would be both fascinated AND interested in "vegetarian pork", and I figure it would have to be "tres-awful" - - pretty ****ing horrible for me to be scared off by it. I base that gut feeling on my positive experiences with the veggie burgers.

Thing is, I probably will NEVER EVER go completely vegetarian however I could easily see myself cutting my meat intake by 65% or more, if there are tasty substitutes around.
I think veggie based meat substitutes are entering a kind of renaissance phase.
Click to expand...

Meatless meat used to approach awful. In the past fifteen years, it has improved a lot. Before I went vegetarian, I was already doing a couple meatless days a week. The vegetarian pork I use is the Gardein brand. It's probably ok to those who currently eat meat, and fairly good to those who haven't had meat in a long time.
 
Rice is probably one of the easiest things to cook in the world. People have been able to figure it out for centuries with no problem. Nobody needs some fancy schmancy cooker thing to make rice.

... at least that is what my little Mrs witchy poo gal in the kitchen tells me.
 
lemmiwinx said:
I bet OP never checked his recipe as to altitude. You know the boiling point of water changes at different altitudes. That's why it's so hard to get good cup of chile in San Francisco.
Click to expand...

isn't san francisco situated beside san francisco bay?
isn't the bay at sea level?
then what is the issue with san francisco's altitude?
 
Court Jester said:
Rice is probably one of the easiest things to cook in the world. People have been able to figure it out for centuries with no problem. Nobody needs some fancy schmancy cooker thing to make rice.

... at least that is what my little Mrs witchy poo gal in the kitchen tells me.
Click to expand...

I never had a "rice cooker"...it was just one of the small saucepans!
Two cups water, one cup rice, usually done in twenty-or so, when you see the moisture start to make pockmarks.
Aww crap, I dunno how to write a recipe for cooking rice, I just know I've been cooking and eating it my entire life using whatever pan is available and never giving it a second thought.

Where I actually do get super picky and pretentious...well not pretentious, but you know, demanding of standards, is when we're talking about Minnesota Wild Rice. I have watched native Americans harvest that stuff, and I've eaten it the way they ate it, too.
Minnesota Wild Rice is its own thing, I guess, and I don't know if anyone else here has ever had it or if they know how much people love it.
I guess one doesn't hear much about it outside the Upper Midwest but I've seen it on menus once or twice out in Cali.

I guess if I had ready and constant access to MWR all the time, I might start getting picky about a "cooker", but in reality, more than likely it would STILL probably just be one particular saucepan that I already have anyway.
By the way, real genuine hand harvested (NON CULTIVATED) wild river rice pops like Rice Krispies when fried in hot oil or lard but the taste is a whole new world. And even a breakfast of "Rice Krispies" takes on a whole new meaning when the rice is Minnesota Wild Rice.

Has anyone else developed a taste for Minnesota Wild Rice?
 
Helix said:
i mix it with vegetarian pork that probably everyone else would think is gross, lol. ;)
Click to expand...

Eat the real pork. I love vegetables but we are going to die anyway so might as well mix in some pork. A little bacon makes everything taste better.
 
Checkerboard Strangler said:
I never had a "rice cooker"...it was just one of the small saucepans!
Two cups water, one cup rice, usually done in twenty-or so, when you see the moisture start to make pockmarks.
Aww crap, I dunno how to write a recipe for cooking rice, I just know I've been cooking and eating it my entire life using whatever pan is available and never giving it a second thought.

Where I actually do get super picky and pretentious...well not pretentious, but you know, demanding of standards, is when we're talking about Minnesota Wild Rice. I have watched native Americans harvest that stuff, and I've eaten it the way they ate it, too.
Minnesota Wild Rice is its own thing, I guess, and I don't know if anyone else here has ever had it or if they know how much people love it.
I guess one doesn't hear much about it outside the Upper Midwest but I've seen it on menus once or twice out in Cali.

I guess if I had ready and constant access to MWR all the time, I might start getting picky about a "cooker", but in reality, more than likely it would STILL probably just be one particular saucepan that I already have anyway.
By the way, real genuine hand harvested (NON CULTIVATED) wild river rice pops like Rice Krispies when fried in hot oil or lard but the taste is a whole new world. And even a breakfast of "Rice Krispies" takes on a whole new meaning when the rice is Minnesota Wild Rice.

Has anyone else developed a taste for Minnesota Wild Rice?
Click to expand...

I love just about all varieties of rice once you move on past the tasteless white rice.

My grandmother gave me her favorite rice cooker.

farberware..jpg
 
Drawdown said:
But calling it Ready Rice when it takes 90 seconds is false advertising. They should be legally required to change their name to Ready in 90 Seconds Rice
Click to expand...

Technically you can eat it straight from the pouch. I am not a fan when I can cook my own in 20 minutes and get superior product.

Rice is easy to do.

For white sticky style rice I do 1 part rice to 2 parts water. Bring water to boil. Add rice stir and reduce to simmer and cover and cook 10 minutes. Don't touch while its covered and simmering. After 10 minutes shut off heat and let sit 10 more minutes. Uncover and prep for serving. Perfect sticky rice every time and the rice doesn't stick to the pot from being overcooked.
 
PIPEWRENCH said:
I love just about all varieties of rice once you move on past the tasteless white rice.

My grandmother gave me her favorite rice cooker.

View attachment 67268112
Click to expand...


I don't know much, but I prefer white sticky style rice. Brown and wild are ok but seem to require pairing with specific flavor profiles mainly savory, whereas white rice is a canvas with which you can paint however you like.
 
How long does it take to cook a rice pilaf?

25 minutes, Chef!


If service is in 18 minutes, how long does it take to cook a rice pilaf?

18 minutes, Chef!!


Time bends to our will....;)
 
You must log in or register to reply here.
Back
Top Bottom