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Old 02-16-2012, 01:12 PM   #21
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I'm pretty sure it's not the same product. The one I used was MJB Quick Brown Rice. They've changed their products and IIRC they sell some sort of instant stuff. Not the same as what I used to use. My paella recipe was not cooked by the traditional method but rather is started on stove top and then covered and moved to the oven. Regular brown rice comes out under cooked. I've been meaning to rework my recipe but somehow just haven't got around to it. It's one of my recipes from 40 years back and I've been preoccupied with creating new recipes (mostly Asian cuisine) rather than going back over my past. I've seen paella cooked on TV and my recipe was nothing like that so it's definitely not authentic. Nor does it use saffron.

I suspect the MJB Quick Brown Rice must have been parboiled. I think they've taken that further in new products, for home cooks who have no patience. I'm sure everybody has seen the disgusting (to me) boil-in-bag package rice. I don't know where this is all headed unless they're softening us up for the introduction of food replicators.
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Old 02-16-2012, 01:13 PM   #22
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I have used the Goya rice as well with good results. Don't think I've ever ordered it in a restaurant in the US, so that tells you how long it's been. When I go to restaurants I tend to stick to things I can't or don't like to make.
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Old 02-16-2012, 02:57 PM   #23
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Quote:
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When I go to restaurants I tend to stick to things I can't or don't like to make.
that is my sentiment exactly, and how i order when dining out.
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Old 02-16-2012, 03:14 PM   #24
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I think converted rice is an under-rated product. I wouldn't use it for risotto, but love it for cold salads, and times when I want the rice to really have separate grains. People mistake it for instant rice (aka, Minute Rice) which it is not. It actually takes as long, if not longer, than some regular white rice (don't think I've ever bought the brown)(although it is not as white as some white rice) to cook. I have a few food history books hanging around here, but it seems that par-boiling was started in attempt to keep nutrition in the rice kernels over longer storage/transportation times. Maybe WWI? Next time I go upstairs I'll look.
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Old 02-16-2012, 03:21 PM   #25
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that is my sentiment exactly, and how i order when dining out.
I have had friends over the years who don't like to eat out. I love to. But, like you, I order based on things I can't get or don't want to cook at home. Complicated sauces, many Asian/Indian dishes. Steaks sometimes just taste better in a restaurant. Anything deep fried, since I hate doing that. I don't have an exhaust fan in my kitchen, so some broiled meats don't get done in the winter. So I eat out! I've made sushi a few times before (and, yes, even have the correct knife and bamboo mat, etc.) but, really, Michael does it better AND has better access to fresher seafood than I do (I think he drives to Chicago every day! Not gonna happen in my life, that's a 7 hour round trip, assuming O'Hare rather than Midway!).
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Old 02-16-2012, 06:44 PM   #26
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Greg, look at the Costco product. It's labelled parboiled. I have to think that's the Uncle Ben's "quick" rice, since it will cook faster than plain brown rice.
Costco Business Delivery - Uncle Ben's Wholegrain Brown Rice 25 lbs
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Old 02-16-2012, 08:02 PM   #27
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Thanks GLC. I'll have to think about it since 25 pounds of rice might last this retired single guy longer than his life expectancy...

This Paella recipe was one of my best TNT recipes and I hope one day to resurrect it. If I can't find a MJB Quick Brown Rice replacement then maybe I'll have to modify the technique to arrive at the perfect intersection of the dish being complete at the same time as the rice is the most tender and succulent.

I'll admit to buying Thai jasmine rice in 5# bags, but I eat a lot of white rice. I like Lundberg's Jubilee (brown/wild rice mix) for my ordinary brown rice but it would never work in my Paella recipe.

I can always invent a new Paella recipe. There's a million good ones.
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Old 02-25-2012, 11:19 PM   #28
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Penzey's Spices has a recipe for a Honey and Saffron Cake: Honey and Saffron Cake - Recipes at Penzeys Spices
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Old 02-25-2012, 11:31 PM   #29
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BT at least I hope you aren't in charge of a nuclear plant.

I haven't had much experience with risotto. My one recent experience at a restaurant indicated that they didn't know how to cook it, since it was grainy and hard, much harder than rice.

I've been meaning to explore making risotto. I think I could probably make Andy's recipe particularly if I added some shrimp and vegetables. That would work, right?

I guess Arborio is short grain rice. I've always liked long grain better but I guess I better look for some Arborio.

Somebody please tell me if my recipe sounds workable regarding sauteing the shrimp, set aside, then follow Andy's recipe and add the shrimp mid way, maybe carrots sooner and peas later. Or would that be an abomination?
When risotto is cooked right, it is very creamy. And the nice think is when it is all cooked, you can add anything you wish to.
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Old 02-25-2012, 11:33 PM   #30
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Penzey's Spices has a recipe for a Honey and Saffron Cake: Honey and Saffron Cake - Recipes at Penzeys Spices
Where is says that Shareen uses a mild flavored honey, orange flavored would be great in that cake.
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