Iron Chef WAYCT - What Are You Cooking Today
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thanks Giles, it was really good. Plain Greek Yogurt makes such a nice sauce base we have all but eliminated our use of Mayo.
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all those curries look great @Giles. Do you stove top your rice or do you use a rice cooker?
My electric stove (i will have gas in our next house; for the stove top too) sucks for cooking rice so I often use the rice cooker for basmati and I also buy my Ghee. Aldi has Ghee for pretty cheap and it makes a world of difference.
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Do you stove top your rice or do you use a rice cooker?
What's a rice cooker :-\ :-X?
FFS, it's rice. You boil it until it's nearly done, then you hold it.
It took me 35 years to cook rice well, but now it's a cinch….
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My mum cook rise without a cooker in third world in the old days, they use wood for heat, the upper part is made from mud..
The taste is out of this world so freshFresh rice grown once a year still.. in my farm land.
Basmati rice is the best you can get in U.K
My boys my wife all are rice lovers..
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I used to cook my rice in a pot, on the stove. Y'know, the normal way. My wife, however, insisted that we get a rice cooker when we got married, so we did. I guess it's more convenient. Doesn't make much difference in how the rice tastes.
Frees up a burner, if that's a concern.
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@Chap uses one and swears by it…..I just don't see the need....(sorry Jens).....
Well as you know Chap is a bit nerdish regarding kitchen tools, so not the standard… (but who cares... I heard about guys having different fishing rods for every water and every fish around the world :P)
On the other hand, the rice cooker I have (received it from a persian friend) is not only for cooking rice, you can as well back rice cakes in it which can be filled and get a super yummy crust
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So, that was last nights fest.
I used red rice from the Camargue region of France (top right in the pic). It is wonderful, and so much nicer than brown rice. If anybody wants some and finds it hard to get, let me know. It's quite expensive, but IMO, totally worth it.
It takes a long time to cook and hold it's al dente for ages. So is perfect to do in a saucepan. I cook until just too firm, then drain and put in a sieve over boiling water with a lid over the lot, I can keep it pretty much perfect for 20 minutes easily, doing that.
Red Rice
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I’m intrigued by the red rice @Giles. Let me see if I can track some down locally, and of not id like some.
Also, didn’t know where to post this pic but it seems fitting. One of the Major League Baseball players from Minnesota recently sold his home. His kitchen is my dream kitchen
This is the home. It’s amazing!
https://www.zillow.com/homedetails/24729-Dodd-Blvd-Lakeville-MN-55044/119517326_zpid/ -
Yes he had his own rink in that big barn. Missing from the pics (not sure why they took them down, was a really cool speakeasy in one of the side buildings with one wall lined with rare whiskeys and the other had 6 beer taps at the ready. It was such a cool property.
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Made porchetta at the restaurant this past weekend.
For sandwiches
