good rice recipe

[Meso_z]

just the taste

really? i mean no glycemic index crap etc?

[wavelength]

No Sir. Have worked many times with Chef Jurgen David. He's a famous Chocolatier from the homeland. Arrogant prick but talented. http://www.frenchculinary.com/news_press_pastryscoop.htm Have been fortunate with my travels and have been to Austria a few times. The food there rocks. One of my favorite Midtown restaurants is Austrian. http://www.seasonalnyc.com/ I'm off to France next month. Lyon, Belfort, and Paris http://atelierdusucre.free.fr/index_anglais.html

Living the dream

That Austrian restaurant has real Wiener Schnitzel (veal) and Tafelspitz (with the correct sides too)!

[Eyeball Chambers]

I really enjoy it as well. Always use it when serving Indian food. It's such a fragrant rice that it doesn't need anything else added to it but water. Make sure you wash it though. All rice. I have been to rice plantations. Not clean.

Cool, when I make my millions I'm going to pay for to put on a special getbig dinner.  Maybe you'd consider being our chef?

Do you by any chance know Chef Jean-Robert de Cavel?

[kiwiol]

whats the difference between the usual rice and basmati? glycemic index or price? 

Basmati has a low glycemic index compared to long grain rice. And Thai rice has a higher GI. That's why you can shovel down lots of Thai rice, but get satiated with a much smaller serving of Basmati.

[Meso_z]

Basmati has a low glycemic index compared to long grain rice. And Thai rice has a higher GI. That's why you can shovel down lots of Thai rice, but get satiated with a much smaller serving of Basmati.

so basmati is only good for dieting?

[wavelength]

GI is completely irrelevant anyway.

[Eyeball Chambers]

GI is completely irrelevant anyway.

wavelength,

You're my hero, and I'm finally back on track and on my way to a body like yours.

Just wanted to let you know. 

[wavelength]

wavelength,

You're my hero, and I'm finally back on track and on my way to a body like yours.

Just wanted to let you know. 

So you want to look like a schoolgirl with abs?

[Eyeball Chambers]

So you want to look like a schoolgirl with abs?

You know it  

[wavelength]

I'd be into it. I'll bring the booze and the girls. Must have a BBQ though. Don't know Chef Cavel off the top of my head? But if I looked him up I'd probably remember who he is.

Ever met Ferran Adrià?

[dyslexic]

GI is completely irrelevant anyway.

Do diabetics agree?

[wavelength]

No. I went to El Bulli though last year.

You like all the experimental stuff and molecular gastronomy?

[Eyeball Chambers]

Do diabetics agree?

2 out of 3 dentists agree

[wavelength]

Do diabetics agree?

Good point, I was talking about healthy people. Here's a good article on the topic:
http://www.alanaragon.com/elements-challenging-the-validity-of-the-glycemic-index.html

[Eyeball Chambers]

I celebrate every aspect of gastronomy. I only really use xanthan and agar for savory applications. For savory I stick to classical techniques. A steak should be cooked like a steak. But use every hydrocolloid for dessert applications.

Do you ever do simple things like Macaroni and Cheese, Mashed Potatoes, etc...? 

[Butterbean]

RPF I'm just your average whiteboy. I eat it all the time. My favorite beer is natural light.

See all these questions?  Are you ready for a Q & A yet

[Eyeball Chambers]

RPF I'm just your average whiteboy. I eat it all the time. My favorite beer is natural light.

Cool, I see these chefs that act as though eating good old stuff like my grandma made is a sin.  

[Eyeball Chambers]

I have one more Q if you don't mind?  Srry!

I make a lot of beans/greens and I usually use bacon, (brown it in the bottom of the pan, get some grease going then add my beans or greens) but some people use salt pork and some people use smoked turkey legs and other stuff.

How do you do it?

[dyslexic]

2 out of 3 dentists agree

LMAO! 

[benchmstr]

I have one more Q if you don't mind?  Srry!

I make a lot of beans/greens and I usually use bacon, (brown it in the bottom of the pan, get some grease going then add my beans or greens) but some people use salt pork and some people use smoked turkey legs and other stuff.

How do you do it?

i always use salt pork, bacon never works as well.

bench

[Captain Equipoise]

i eat alot and im always looking for ways to make high carb high protein low fat foods more palatable, they can get old after a while, and i cant eat garbage at EVERY meal.

try this out



rice  for when you eating chicken as a protein source=

buy a box of rice-a-ronie chicken flavor (with vermicelli)
instead of water, use chicken broth.
dont use any butter.







rice when your eating steak or gorund beef as a protien source=

buy abox of rice-a-ronie beef flavor (with vermicili)
instead of water, use beef broth(beef consume is basically the same thing)
dont use any butter








both taste awesome. got the idea from my fiance who eats rice at pretty much every meal (unless shes eating fried plantains or some other traditional dish)

They allow gay marriage in California now ?!!?? WTF

[kiwiol]

so basmati is only good for dieting?

Yes. You'd eat less of it and feel fuller, which means less calories than with Thai rice, which will equate to more calories & insulin (therefore, ideal in the offseason with lots of meat and veggies).

[gordiano]

i eat alot and im always looking for ways to make high carb high protein low fat foods more palatable, they can get old after a while, and i cant eat garbage at EVERY meal.

try this out



rice  for when you eating chicken as a protein source=

buy a box of rice-a-ronie chicken flavor (with vermicelli)
instead of water, use chicken broth.
dont use any butter.







rice when your eating steak or gorund beef as a protien source=

buy abox of rice-a-ronie beef flavor (with vermicili)
instead of water, use beef broth(beef consume is basically the same thing)
dont use any butter








both taste awesome. got the idea from my fiance who eats rice at pretty much every meal (unless shes eating fried plantains or some other traditional dish)

Good call! Will try.

[Eyeball Chambers]

Brown the meat whatever it may be to RENDER out the fat. Medium heat. You don't want to burn it. When the meat is crispy remove it and reserve. Turn the heat to high then saute whatever greans in it that you want. When the greans are cooked to your taste. Put the crispy bits back in and serve it. If you don't do it this way. The moisture from the greans will make the meat loose it's crisp. Smoked turkey legs and ham hocks are big on my list as well for flavor. I prefer bacon over salt pork anyday of the week. Chicken skin rocks as well but it's high in fat.

Awesome awesome awesome!!!

THANKS!!!

[Brutal_1]

Brown the meat whatever it may be to RENDER out the fat. Medium heat. You don't want to burn it. When the meat is crispy remove it and reserve. Turn the heat to high then saute whatever greans in it that you want. When the greans are cooked to your taste. Put the crispy bits back in and serve it. If you don't do it this way. The moisture from the greans will make the meat loose it's crisp. Smoked turkey legs and ham hocks are big on my list as well for flavor. I prefer bacon over salt pork anyday of the week. Chicken skin rocks as well but it's high in fat.

Any word on if you're going to be on "Iron Chef America" yet??

If you do go, challenge Batali