I bought a bag to make toasted rice for larb, since you grind it up anyway after...
Rice
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There's always more room for kitchen gadgets/stuff, just ask my wife. If you run out of cabinet and counter space, learn to stack better
There's always more room for kitchen gadgets/stuff, just ask my wife. If you run out of cabinet and counter space, learn to stack better
Actually it's my "spouse" who is more opposed to kitchen gadgets. I bought a food mill last year and that was a "whole conversation". I don't have the energy to breech a subject as controversial with her as a rice cooker...
Oh, is larb that sort of salad with a lime dressing and ground pork or chicken?
We'd have more room of it weren't for all of the food containers (that mostly end up with science projects in the back of the fridge) that also have a dedicated drawer for all the lids that go with them. No doubt, I too love having all the gadgets around though.
Recently I’ve been cooking up a 50:50 mix of brown Basmati and black rice (not Nth American wild rice)
Soaked for a couple of hours prior to cooking by the absorption method
Bit more tasty and more textural than white rice
Soaked for a couple of hours prior to cooking by the absorption method
Bit more tasty and more textural than white rice
If brown rice isn't good at absorbing water that would explain why I have to drown it to death like an overbearing woman.
Brown rice, black rice and wild rice needs a good soaking prior to cooking.
They have a “nutty” texture akin to steel-cut oats
iIm pretty happy about cooking with a pretty minimal set-up. my "spouse" gave me a Japanese carbon steel knife a few years ago and I barely use it. Although, a rice cooker is one of the few items I contemplate. Every watch Pasta Grannies on YouTube? These Italian grandma's make amazing food with such little effort and gadgetry. Often they don't even use a cutting board when chopping up an onion instead just doing it over the pan in their hand.
We live pretty much gadget free. Although, I still prefer a cutting board. With a good selection of non-stick skillets, cast iron, pans, and pots, I don't really need any of the fancy stuff. And, we cook from scratch every night.
for the most part I eat spaghettis,Todays it shall be the famous Neapolitan style Pasta Puttanesca ''
Same here. I cook from scratch maybe five nights a week and use a cutting board as well. I was just mentioning it as these women are highly skilled cooks and use so little gear. The people I know with the most decked out kitchens seem to do the least amount of cooking, or not very well. I do love my food mill though as if only to make mashed potatoes as it makes it a breeze.
I think puttanesca is probably my absolute favorite pasta sauce and if you serve it to people who don't like anchovies I doubt they would even know they are in it.
Can't beat a good Japanese carbon steel knife! I have 3.
Indeed, this is my favorite summer season pasta sauce, The insensitivity of this sauce is easy to adjust by adding less or more those anchovies, although I have to admit often I put them more than I should, also quality of the used ingredients &pasta sort plays a certain important role with this dish
I really like the short grain rice that the Italians use in their risottos. Can't recall its name off-hand. I have a moderate case of CRS. The rice they serve in local Oriental restaurants is quite enjoyable if somewhat bland.
Apparently Ben Franklin was so impressed with it he smuggled some plants out of Italy.
Yea I know what you mean. I think with Italian cooking the fact that a lot of the dishes don't really have many ingredients it's very important to use the best ones possible even when it comes down to the anchovies.