Bombay Basmati Brown Rice, 10-pounds SackBy using the Althouse portal, you can buy things you want, pay nothing extra, and make a contribution to this blog. We notice. We appreciate it. And only if you tell us will we know it's you.
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Quasilegal?
Quasi at the Quackadero!
A classic!
Don't forget the classic "blog contents may settle during shipping"
And always, "Shake commenters well before use".
Good one, Ed. Although, I prefer my commenters stirred, not shaken.
What amazes me is that you can get 10 lbs of basmati rice delivered to your house.
As an Amazon Prime member if I really disliked my UPS guy I could make his life a living hell.
Yay! for Basmati.. that is what we use everyday. There is not much difference between white and brown rice glycemic index. But the difference between Basmati and non-basmati is huge. BTW, I was not the one who ordered the rice. I get it from my local grocer, about the same price and no shipping hassle.
Basmati Rice...white or brown, simply the best rice for me. The popcorn smell is perfect. After years of struggling to make "proper" Korean Rice with short grains from Korea, Japan or California (a lot of the overseas labels are actually grown in California...read the fine print)...I discovered Basmati.
Basmati requires no soaking to make it sticky, and generally you can't paste up wall paper with it either as you can with Korean varieties. Seriously, when I lived there I actually did this if a hole appeared in a ceiling thanks to ubiquitous country critters...and they enjoyed the snack I'm sure.
Basmati can just be popped in to my old Panasonic Rice Cooker, at 2 to 1 ration of water to rice, and voilà' ... perfect rice. Due to where I live....Basmati Rice is sold, in bulk, in virtually every store in a 3 mile radius.
I thought "Bombay Basmati Brown Rice, 10-pounds Sack" was an excerpt from a Kerouac sentence.
RE: "Quasilegal Disclaimer"
Is the act of doing this Quasilingus?
What's the commission if its a subscription (eg a ten pound sack of rice on recurring delivery every month)?
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
Whoa, look a the difference in glycemic index between the two. Basmati is worth the extra cost.
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It was me.
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Meade said...
Good one, Ed. Although, I prefer my commenters stirred, not shaken.
May be, but the Mrs sometimes leaves them shaken, not stirred.
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There used to be an Indian grocery (two matter of fact) in downtown Silver Spring, and I got to know the owner of one of them fairly well.
He told me two things I thought quite interesting:
1) Most of his business was not Indian, but mostly white American veterinarians from nearby Takoma Park, MD
2) Even Asian families don't come in and load up on huge bags of rice & basic Asian staples anymore. Not only do they have smaller families, but Asian/American kids these days will balk if they don't get some sort of standard American dinner a couple of nights a week (e.g. an Indian mom can't serve Indian style cuisine for 7 nights in a row without fomenting the Sepoy Mutiny chez elle).
As for Basmati, Tilda is our favorite brand, and we've gone through quite a few brands over the years.
@Palladian @7:17PM
That's very well done, Palladian.
But it scares me to try & imagine under what circumstances you memorized so perfectly both the tone & content of the caveat sections of TV drug commercials.
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Ooops, "veterinarians" should be "vegetarians"!
Stupid auto-correct, but it's a funny auto-correct, so I thought I'd just leave it, rather than delete the comment.
Hahaha, I was wondering why veterinarians ate so much rice.
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You sure know how to take something fun and make it tedious, Ritzy.
Palladian wins the thread.
You forgot the warnings about anal leakage and increasing thoughts of suicide. Call your doctor if you're experiencing these symptoms.
Think of Ritmo as the red-faced drunk in the corner at the party, pantsing people and pinching ladies' asses.
Like all drunks, he thinks he is hilarious and very very knowledgeable about everything.
why would anyone buy brown basmati. christ.
Indian or pakistani white only.
Okay, someone needs to do the Happy Fun Ball disclaimer for the Althouse blog.
Watching a black gospel program on BET tonight!
These guys really wail.
10 pounds or rice?
The Survivalists are arriving at Althouse blog.
Hot Viking sex! Vikings on History channel...great show.
Want to learn about black gospel? Check out BET now for a special on the Sheard family.
J. Drew Sheard is pastor of a Great Immanuel Institutional Church in Detroit.
You sure know how to take something fun and make it tedious, Ritzy.
Like meaningful employment, for instance.
Think of Ritmo as the red-faced drunk in the corner at the party, pantsing people and pinching ladies' asses.
Yeay! My first undeserved riposte from Milquetoast Man! I'm so happy! So relieved that someone so inoffensively ordinary acknowledges my love of bacchanalia and hatred of the tedium that Palladian imagines.
Completely opposite insults. It's like the African parable about the blind men and the elephant. I'm flattered, guys.
Fur, fire, and fuckin.
I experimented with a little cake mix doctoring. Pineapple cake mix. Drained juice from a can of crushed pineapple into a measuring cup and topped off the rest with a drop of orange essence and water to equal the water required by the box directions. (Added eggs and almost all the oil according to box directions--skimped a bit on the oil because of the fruit pulp.). Added the can of crushed pineapple and just mixed on low speed enough til the fruit pulp was evenly in the batter.
Baked, and let it bake extra long because the moisture of the fruit pulp slowed it down a bit. I should have turned the pan around because one side seems browner than the other.
Will frost with vanilla frosting and take it to work. I would have doctored up the frosting to coconutify it, and topped off with toasted shredded coconut, but some of my coworkers don't like coconut.
Fight time on Vikings. Go Ragnar!
Fur, fire, fucking, fight!
Liz, yum.
I think pineapple is going to be the next big flavor. There was chipolte and now bacon has just about run its course. I think the next heVily marketed flaor will not be savory.
Second guess: mint.
Have another drink Ritmo.
You're not driving are you?
If I were clever, I'd have a things wot I made and et page.
Score of the weekend: tasting plates and bowls for muse bouche. (Amuse bouche?) tiny dessert dishes: rounded little low balls, tall skinny parfait glasses, flare dishes that are like little stubby martinis. I am going to make little rich desserts to take to work.
I might start with tiny trifles: a bit of ladyfinger, soaked in a drop of sherry, some berries, a dollop of Devon cream, topped with a bit of sweetened whipped cream. Tiny trifles.
bacon has just about run its course.
(ahem) Bacon will never run its course. Bacon will always, ALWAYS be in demand.
Cilantro has germinated out back -- self-seeded from last year. That is the next flavor at my house.
"Althouse"
"Open from this end."
~~~~~
Palladian, you really nailed that that Sally Struthers imitation.
Talk about people who love to eat.
The Sheard women are mighty hefty. Of course, a big chest and a big belly are great for vocal projection.
Kierra Sheard is a hell of a big girl (at times tipping the scale at 300 lbs), but she can really move and has a big voice.
"Bacon will never run its course."
This is truth. But the question is: What is the next big flavor... that goes with bacon?.
Pineapple is a good guess. And then what?
Oysters. You heard it here first.
The tiny dishes were on clearance. I could have easily bought up all of them if I were into catering at all.
A lady I work with does some stuff for weddings and parties. I must remember to tell her about the dishes.
She makes the most amazing, towering fruit cascades for wedding receptions. I wish I had a pic to share.
She makes amazing ice cream cakes in a springform pan with the cake on the inside of the ice cream. That's a birthday special at the office. The birthday honoree gets to pick the flavor.
"Kierra Sheard"
Good stuff, Tommy.
Liz has lucky coworkers. Wow!
I like cilantro. Didn't they already do that one years ago? I have some foggy memory of that.
In high school once when a friend spent the night, my dad made fettuccini alfredo with cilantro and shrimp. We were eating, and my expressive friend was making a strange face, so my dad asked her, "How do you like it?"
"Well, I'm not sure. ... Some bites are so delicious, and other bites are so bad!"
He roared with laughter. Turned out she was one of those people who find the taste of cilantro repulsive, like soap.
I wish I could sing like a big black woman.
Or a little one with an incredible big voice: Etta James, may she rest in peace.
Viking slave girl killed and set out in a flaming funeral pyre boat.
Here's another great one from Kierra Sheard, Indescribable.
(Actually he didn't "roar" with laughter. He wasn't a roarer. It was a big laugh though, the biggest kind in the taxonomy of his laughs.)
We don't actually bring that many sweets to the office.
If I feel like baking on Saturday, I take it to church.
If Sunday night, I take it to work.
I don't want it here whispering my name, calling out to me like a lover...a lying lover, love me and disappear lover. LOL baked goods as seducer.
Paula Deen episode on this morning had a huge black woman guest on with an RIP message at the end of the episode. We live in a cause and effect world. Sigh.
Had a business math marathon weekend. Got 100% on the homework and 98 on the test.
Made a four cheese lasagna Saturday. Yummmmm.
Freezer full of lasagna portions.
My grandmother used to make a pineapple cake like that, but with chunk, not shredded pineapple. Topped off with cream cheese frosting.
Viking prophecies of doom!
English king throws one of his own into a snake pit.
Jolly good show.
Bacon-Pineapple Oysters. That might be good. Salty and sweet.
Top it with chopped cilantro.
I was buried in sweets over Easter.
My girlfriend, of course, gave me a big box of candy. The congregations that I perform for also gave me boxes of candy. One of the priests I work for gave me the huge box of Whitman's sampler.
I bought Godiva for the girlfriend and for the daughters and, they, of course, had to give me a few pieces.
I've pulled the bicycle out and I'm trying to ride away the fat. Will take a couple of months.
I just watched The Hunger Games on Netflix, now I come here hungry and it's food, food, food. Perfect.
I think pineapple is going to be the next big flavor. There was chipolte and now bacon has just about run its course.
Pineapple is tricky, because the aroma (and aroma accounts for the majority of the flavor) of pineapple, with its combination of lactones, esters and aldehydes— milky, sweet, sharp, is treacherously close to the characteristic smell and taste of vomitus. This is one reason there aren't many pineapple-based perfumes.
Pineapple and Papaya, filled with excellent enzymes.
Cilantro taste like soap to me too, but the seeds, Coriander are so delicious, go figure.
(ahem) Bacon will never run its course. Bacon will always, ALWAYS be in demand.
I second this. It's why pork bellies are an official commodity!
Plus, bacon is so versatile. There's the smoked product that we Americans are so familiar with, but the same cut of meat, without smoking, can produce an enormous variety of tastes and textures. Like MSG, lardons of unsmoked bacon (pork belly), change the character of an entire dish without making its presence known.
Nutmeg can also do this, if you dose it very carefully. I almost always use nutmeg (and its husk, mace) in savory dishes such as meats and vegetables. A tiny grate of nutmeg transforms mushrooms and spinach.
I'm hoping the anchovy becomes the next big thing. Again, you can put them into almost any savory dish and they disappear, and add a wonderful depth of flavor. I mean, even the ancient Romans knew of their culinary power.
Other tropical fruit smells/flavors are hard to do as well, because the whole character of their scent is dependent on minute quantities of very volatile molecules.
Many of these scents also have some sort of sulfur-containing molecule, which makes them very difficult for food flavorists because out of context these materials can remind people of garlic. Cut a grapefruit and a garlic clove and smell both of them, and you'll smell the relationship.
My pepper grinder always has nutmeg, coriander, black and green peppercorns, my favorite blend.
Apparently there's a genetic correlation to people's feelings about cilantro.
I'm very sensitive to aldehydes, and when I first tasted cilantro I hated it, but now I'm mad about it. Either I don't have the gene expression that contributes to cilantro revulsion, or I've learned to overcome it.
This talk of food is making me feel melancholic. My glorious kitchen is currently packed away in boxes in a storage unit and I have no idea when I'll be able to resurrect it.
Oddly enough, two pepper mills (one with Lampong and one with Tellicherry) and my nutmeg grater have travelled to my temporary digs with me. It's the small luxuries that make life worth living.
Here's to better tomorrows Paladian, keep positive.
Inga, have you ever tried black pepper and allspice berries? It's a wonderful combination. I do it in the ratio of about 3:1, black pepper to allspice.
No I haven't Palladian, I'll try it!
I've been using turmeric in so many more dishes than I dared to years ago. It's so healthy.
Here's a picture I took of my steak au poivre mixture. It's about 3 parts black peppers and one part each pink pepper, green peppercorns, white peppercorns, allspice berries and half a part Sichuan flower pepper.
I've been using turmeric in so many more dishes than I dared to years ago. It's so healthy.
Yes, and such a pretty color! I've occasionally found fresh turmeric roots, which is really interesting
Ooooo pretty blend, I'll have to pick up some of the pink peppercorns and white. You are the gourmet cook! I'm just a down home old fashioned cook.
You are the gourmet cook! I'm just a down home old fashioned cook.
I'm usually pretty down-home, but one likes to push out the boat occasionally. Most of my cooking is of a decidedly peasant orientation.
Turkey breast is almost perfect, low GI, very low carb index, high protein factor. Of course, what's even better is chicken breast in terms of GI and low to no carbs but the protein index is lower too. Still, either fowl's breast meat with crumbled bacon or just beef sirloin with the same crumbled bacon is superb too. Enjoy but too eat in moderation, please, for the children of course.
Pink peppercorns aren't peppercorns (piper nigrum) at all, but the berries of an entirely unrelated plant, schinus molle. They have a peculiar flavor that is not really like true pepper at all. I'm not terribly fond of them, as I haven't found a lot of uses for them, but they work well in steak au poivre with the other pepper/spices.
Still, either fowl's breast meat with crumbled bacon or just beef sirloin with the same crumbled bacon is superb too.
Try wrapping the turkey breast in bacon and then roasting it, as you would a game bird. Delicious!
My best dishes are the good Hungarian ones passed down through the generations, much better than German cooking.
My best dishes are the good Hungarian ones passed down through the generations, much better than German cooking.
The Hungarians are a lot less afraid of spices than the Germans.
Alsatian cooking is very good too, because of the French influence on the essentially German fare.
I have a lot of Germanic heritage, so I have a penchant for sauerkraut and pig.
Some of the people who settled in the same Eastern European areas that my ancestors (who were from Hesse) did, were from the Alsace Lorraine.
The combination of German and French cooking sounds wonderful.
Nite Palladian, off to bed.
"This is truth. But the question is: What is the next big flavor... that goes with bacon?."
Apple.
Rustic, downhome, local, available, organic, tart, sweet, firm, juicy.
One of my favorite recipes is German Apple Pancake ... which is not a pancake per se. I modify the recipe to use a couple strips of chopped bacon. Fry the bacon first in the cast iron pan and use the bacon fat to coat the pan.
Later on when adding the pancake custard to the caramelized apple slices I sprinkle the cooked chopped bacon on them and then pour the pancake custard.
On the other hand this past weekend I made a nice Cioppino which is as easy as could possibly be imagined. Saved the leftover extra broth and I am planning on a nice seafood risotto for Tuesday night.
Margaret Thatcher has died. Lately, that is the type of news I've been seeing first on Althouse.
Inga said...
My best dishes are the good Hungarian ones passed down through the generations, much better than German cooking.
Do you have a recipe for a good Hungarian goulash you'd be willing to share?
I tried one I found on the internet, and it was way too heavy on the caraway.
Margaret Thatcher
R. I. P. One of very, very few politicians that ever impressed me.
I always cheer up immensely if an attack is particularly wounding because I think, well, if they attack one personally, it means they have not a single political argument left -- Margaret Thatcher.
The world's a better place because of her.
I always cheer up immensely if an attack is particularly wounding
She will be pleased by George Galloway's tweet. After all these years, it's all they've got. That says something about her, but probably not what they thought.
Ignorance, sure. Mine doesn't have any caraway in it at all.
Sirloin tips, or sirloin tip roast cut into cubes. I use a about 3 pounds, serves about 4 easily.
Three large onions
6 large cloves of garlic, use garlic press.
Italian parsley
2 large bay leaves, keep whole, will remove later
4 tablespoons good Hungarian paprika
Salt
Pepperblend of choice
Beef stock or water
2 cups diced red and green peppers
Mushrooms if desired.2 cups
Sour cream ,1 cup
Sauté onions until translucent, add garlic and beef, continue sautéing until nicely browned. Don't burn the garlic, will become bitter.
Add paprika salt, pepper. Bay leaves, and Italian parsley. Cover beef with beef stock, or water. If using beef stock, taste before adding salt. Bring to boil, then turn down to simmer, covered, until beef almost tender add mushrooms and peppers. Can add more water or stock to keep liquid covering beef by about an inch. Will take a couple of hours to get beef very tender, less if you make beef cubes smaller.
Take OFF heat, add sour cream. Done.
If you like, you may use a slurry of flour and water to thicken gravy before adding the mushrooms and peppers. Or dredge beef in flour first before browning. I do neither because I don't want the added carbs and I don eat wheat.
Can be served with wide egg noodles or rice, or spaetzle, or even boiled potatoes,slightly mashed.
Forgot to say, I use olive ol to sauté.
Also stir sour cream in mixture until smooth, no need to have on simmer, if you simmer sour cream, the gravy will get thin.
One last thing, I sometimes add some red pepper seeds early on to add some heat, if desired. Some people add diced tomatoes, my mother never did.
RIP Margaret Thatcher
What would amuse me is a video that juxtaposed her speeches vs Obama's.
And in other news...
If you are looking to make a bouquet garni one of the better solutions is to use disposable paper tea bags. 100 count will cost a couple dollars and hold the spices that you would like to use but not leave in the finished dish.
I routinely use them for whole seeds, peppercorns, bay leaves and etc because fishing them out individually is just irritating.
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