Slow Lorus's Profile

I agree with quercus and magzeen...there are different ways of cooking different kinds of rice. I'm surprised that this seems to be a minority opinion as so many commenters seem to espouse a single cooking method and favor one kind of rice.

I never thought that it was unusual to stock a variety of rices and to handle and cook them all differently. Right now my pantry has arborio, vialone nano, bomba, basmati, jasmine, Japanese short-grain, broken Vietnamese, Chinese long-grain, black/purple forbidden rice, and sticky rice and they each have their own cooking methods. I don't cook basmati (which I wash, long soak, and drain for at least 1/2 hr) like Chinese long-grain (thorough washing, pour off water, add water, cook). And I would never ever cook rice for a traditional Chinese meal the way my Iranian college-mates cook Persian-style rice (like pasta) since the texture completely changes. And a risotto with anything long-grain would not end well, I suspect.

Pretty funny and accurate. I do totally dread sitting next to someone who blocks me off from participating in the good group conversation and I get monopolized in a less interesting one-on-one situation.

Although, if I'm with shyer/quieter/low-talking friends then I prefer to sit on the end and put them on the other side of me so they can be included in conversations (same if I'm with someone new to a group).

And, yes, this recipe does indeed sound excellent!

Yeah, no kidding, that's my question too! Let's petition Surdyk's!

I keep a recipe journal. My books and computer are full of recipes I'd like to try but my journals are full of recipes I've actually made. Taking notes and rewriting stuff was a study method that always helped me process information better so I still work that way.

I buy cheap spiral bound notebooks and pull a new one out at the beginning of each year. I never feel precious about them, they get splashed on and scribbled in, I can do cooking math in the margins, and write out my recipes in a format that's easy for my instruction-averse husband to follow. This was handy when I broke my ankle and was off my feet for ages and then once again recently when the flu had me in its clutches for weeks on end.

This is how I've always done it too. Never thought about any other way as the results are great.

OMG, were you watching the same episode I saw of Woodwright's Shop with Roy Underhill on PBS this weekend?? The whole episode was dedicated to carving Swedish spoons! It did NOT look easy to me. Roy Underhill looked decidedly uncomfortable with the whole venture and he's an experienced woodworker that only uses hand tools.
Here's the link if you want to watch it...it's long and goofy but I was mesmerized:
Carving Swedish Spoons on Woodwright's Shop

And I'm interested because I'd love some hand made wooden spoons but I'd just as soon someone make me some hand-carved spoons so I don't injure myself trying.

Use your tea for smoked tea eggs or salmon or duck, etc. This technique uses up quite a bit of tea and is pretty fun and tasty! A few links you might like:
Tea Smoked Duck Breasts, Gourmet Magazine
How to Make and Use Tea Smoking Packets, Fine Cooking
Tea Smoked Trout, The Guardian

Reading through the comments makes me feel like a jerk that we're harshing on this lovely bridal shower that Anjali's clearly wonderful, thoughtful friends threw for her!

How about a change in direction? I think it'd be fun to do a tartine buffet with a variety of toppings, all sorts of little pickle-y things, a selection of cheeses (goat cheese, ricotta salata, Manchego), condiments, thinly sliced ham or proscuitto, salmon maybe, a fig or date spreads/preserves, some veggies (radishes, asparagus, roasted red peppers).

Or steamed mantou (those flat flappy Chinese buns that David Chang/Momofuku brought to the mainstream) with an assortment of fillings like roast duck, charsiu, pork belly, mock duck and lots and lots of sliced scallions and hoisin.

Isn't the old trick to boil some water with a cinnamon stick or two in it? Maybe throw a couple of whole cloves in there too as clove completely neutralizes yucky smells.