"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-05-2005, 11:15 PM   #21
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Quote:
Originally Posted by TexasTamale
Quote:
Originally Posted by Lugaru
I buy rice by the sack so when worse comes to worse I can always make fried rice.
I would love this receipe.......mine NEVER comes out right :?

Breakfast is ALWAYS good for Dinner!
and I make an a darn good Tuna Casserole with Bow-Tie Pasta on the stove! (I like it cold even!)

Sure thing, let me just fire up my spellchecker so it can be understandable. I use two cups of uncooked rice (which I don’t bother washing… I’m weird like that) and put it into the rice cooker with enough water to barely cover my knuckles if I put my hand in there flat. Then I get the rice cooker going and the second I hear it click I yank the chord so it just shuts off and I take the cover off. If you let it steam (keep warm mode) it gets soggy and you lose the texture you are after. I don’t know if you have a rice cooker but I eat rice almost every day and for it’s price I doubt there’s a better investment I’ve made.

Any way’s I let it cool for a while so it can get it’s steam out, and twirl a pair of chopsticks in there for a while to break up the rice and get it all fluffed up. Avoid using a spoon or something like that since it will mash the rice together… if worse comes to worse use the thinnest handle you have of a spoon (holding it by the spoon end). Chopsticks don’t even have to be fancy… I use recycled ones from takeout that I re-wash as kitchen utensils.

By now you should have a wok with about a 1/3 of a cup of oil that’s REALLY hot (drop a grain of rice in and see if it starts to pop). If the oil is not really hot the rice will just suck it up and it will get soggy and greasy. I’ve learned that more heat = less oil when cooking. Take the rice and dump it all in at once and give it a few tosses and then swirl your chopsticks in so that none of it clumps... Then break two eggs into it and mix it in as fast as you can to avoid the chance of having any “omelet” like pieces… you should end up with hundreds of slightly yellow individual grains of rice instead of clumps.

At this point you can add a light amount of soy sauce (I use about 2 tsps of pearl river dark mushroom soy sauce) so that some grains are colored but not all of them, giving an even and mild taste. Unlike pasta it’s not best for you to mix your sauces into it, as it will ruin the texture so keep separate until it’s time to serve.

Man… that’s gotta be the most long winded fried rice recipe ever but it’s all about technique.

Mmm... tuna casserole. I recently told my roomies that I need to stop making the foreing stuff and learn how to do a decent casserole, since in the end it's the best food out there.
__________________

__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 02-06-2005, 08:37 AM   #22
Senior Cook
 
TexasTamale's Avatar
 
Join Date: Jan 2005
Location: Deep-In-The-Heart of Texas!
Posts: 247
Quote:
Man… that’s gotta be the most long winded fried rice recipe ever but it’s all about technique.
I thank you for it!!!!!
Thats what the secret is! ....Technique
I will let you know how I fair in that category! LOL
I love fried rice and will make this recipe this week...I will do some Pork Egg Rolls to go with!

Lugaru...Thank You for your time and recipe!
__________________

__________________
#1 Rule for Dieting.....If it "Tastes Good"...Spit-it-OUT!!
TexasTamale is offline   Reply With Quote
Old 02-06-2005, 09:28 AM   #23
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Hmmm. I know I've told my fried rice story somewhere here already, so won't bore you. Most Hawaii homes have rice leftover. As already mentioned, you really kinda need that sort of starchiness of leftover rice. But the entire point of fried rice is to use up those leftovers. Go through the fridge and fine bits of sandwich meat, bacon, almost any veggie, and chop pretty fine. My Hawaiian friend insists that you need to toss a little oil in the leftover rice before throwing it into the wok/skillet, and that you should use oyster sauce rather than soy (I use what I have on hand). I like to stir fry the raw onions/garlic for a couple of minutes before I toss in the rice. I also like the rice to be crisp on one side, which is strictly an option. At any rate, just about anything can go into your fried rice. Bologna, carrots (shred, julienne, or thinly slice), celery, bacon, sausage, cabbage (finely shredded, add in at the last minute so you get some crispness). Ming recently taught me to scramble the eggs before frying the rice, then toss in at the last minute (my mom's Japanese freinds always added the egg right at the end, but this is better I think). I particularly want to stick to an Asian flavor, so do not add anything overtly European (say, salami or pepperoni) in flavor. And we are spicy hot lovers, and I wouldn't skip some hot red pepper flakes or vietnamese hot garlic pepper sauce!!!!
__________________
Claire is offline   Reply With Quote
Old 02-06-2005, 11:00 AM   #24
Senior Cook
 
TexasTamale's Avatar
 
Join Date: Jan 2005
Location: Deep-In-The-Heart of Texas!
Posts: 247
Thank You for the Tips Claire! :P

Fried Rice is one of those things I have yet to master.....(I can do Spanish Rice)
I remember it took me forever it seemed to get Pinto beans right! :? LOL
I also had a hard lesson with cooking Brisket too....
you know how it goes? some dishes just take practice
:oops:
Sanks again U2 8) (I love this place)
__________________
#1 Rule for Dieting.....If it "Tastes Good"...Spit-it-OUT!!
TexasTamale is offline   Reply With Quote
Old 02-06-2005, 01:01 PM   #25
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
Usually a call to Mario's Pizza does the trick...they have an amazing Philly Cheesesteak, that I could eat evryday!!!
__________________
Erik is offline   Reply With Quote
Old 02-06-2005, 07:50 PM   #26
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
Well, this happens to me about 4 times a week. I'm not very good at planning meals, and sometimes I'm just too tired to bother cooking!! Anyway, I often cook double the amount of sauces/casseroles that I need and freeze half, so there is often something in the freezer that I can heat up and serve with pasta/rice/couscous. In addition, I always have jars of pasta and pesto sauce in the larder, so I can cook up some pasta to go with that. Chinese take-out is popular in our house, or I'll call up hubby and get him to bring something back on his way home (Boston Market, Noodles, Curry). We live 12 miles out of town, but there is one bar, one golf-course restaurant and several fast-food outlets within 5 minutes of us, so that is always an option too. If hubby is away on business then I live off frozen lean-cuisine or Ramen noodles LOL!

Paint.
__________________
Paint is offline   Reply With Quote
Old 02-07-2005, 05:46 AM   #27
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I don't have children, but have never learned to cook besides the way I learned to begin with ... that is to say, for six. Therefore, there is always something in the freezer or fridge. I make a lot of soups, stews, and chilies, and there is usually a good selection in the freezer. There is always pesto in the freezer (have a great herb garden). If it wasn't for reasons of religion, I could be a Mormon, because I have enough food in the house to feel us for a year. There is no such thing as a meal without leftovers, or a "need" to go to the grocery store in actuality. Part of this is how I was raised .... I'm not kidding about coming from a family of six and that's how much I cook, period. But my mother only shopped on "pay day", every two weeks. I simply cannot imagine a house without a full pantry. I go to the store every week because I'm a fruit and veggie lover. But there is always something to eat.
__________________
Claire is offline   Reply With Quote
Old 02-07-2005, 08:12 AM   #28
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I open up a couple of cans of beef stew & put them in a casserole dish & top it with shredded cheddar cheese & mashed potatoes, slide it in the oven till it's bubbly & the potatoes are kinda brown on top. Sometimes we order pizza or hubby picks something up on his way home from work.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 02-07-2005, 11:00 AM   #29
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Oh, by the way, angel hair pasta and ramen noodles are very quick answers. In our house, Campbells Italian Wedding soup is a favorite.
__________________
Claire is offline   Reply With Quote
Old 02-07-2005, 11:08 AM   #30
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
Um, reservations??

John
__________________

__________________
ronjohn55 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
do you start out mking one thing and then make a completely luvs Today's Menu 11 02-23-2005 09:33 PM
Diet support?? pdswife Today's Menu 72 01-19-2005 10:48 PM
Well its offical I'm in charge of Thanksgiving Dinner SizzlininIN Special Events Planning & Holiday Cooking 30 10-25-2004 05:01 PM
Dinner In A Pumpkin Filus59602 Casseroles 0 10-09-2002 01:14 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.