Post A8FM9KvFGx8MlNNmj2 by marathon@qoto.org
(DIR) More posts by marathon@qoto.org
(DIR) Post #A8FEwGqaPfrAgG1gEy by freemo@qoto.org
2021-06-13T13:47:31Z
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Fried rice protip: Always make your fried rice dirty, you wont regret it. That is add roux, or if you don't have any, nut paste. I actually prefer the nut paste, just blend up some walnuts and almonds and your good to go but you can experiment with other nuts too.Easily makes any fried rice twice as good.
(DIR) Post #A8FFDCfZCOvwe8whqC by realcaseyrollins@counter.fedi.live
2021-06-13T13:50:42.147756Z
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@freemo but plain white rice is one of my favorite foods ever
(DIR) Post #A8FFORs51G5WynA2c4 by freemo@qoto.org
2021-06-13T13:52:26Z
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@realcaseyrollins Well plain white rice isnt fried rice... I wouldnt recommend adding it to plain steamed rice, that wouldnt work at all. The only reason it works is because the frying browns the nuts (the roux is already browned) and the oil from the nuts is used for frying. Last thing you want with steamed white rice is for it to have oil in it, let alone nuts or roux.
(DIR) Post #A8FGlnjtypxbPu2Ea0 by trinsec@qoto.org
2021-06-13T14:08:07Z
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@freemo Like.. adding some seroendeng?
(DIR) Post #A8FHI6oQbQjDpyYdDk by freemo@qoto.org
2021-06-13T14:13:52Z
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@trinsec I'd say while not the same thing they both work for similar reasons. that is, they both significantly improve the texture of the rice and thus accompany it well.That said they have a lot of difference too, seroendeng for example adds a more noticeable "grit" or crunch and has other flavors to. Nuts and roux are very fine so the grity nature is more subtle. It makes the rice taste heartier but doesnt really add any crunch.I'd say if you want something a little closer to seroendeng then instead of doing nut paste youd do nut paste plus finely crushed nuts to add a grittier texture, then some spices.
(DIR) Post #A8FIy8IXZLhMYtFF0C by trinsec@qoto.org
2021-06-13T14:32:43Z
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@freemo Mmmmm.Someday, when I'm interested again in cooking, I might look into this. For now I simply add seroendeng, and optionally some fried onions. I like the grit. :)Not sure what roux is though. I've tried google translate, but it stays the same word.
(DIR) Post #A8FJIjRDC4PDXa7hJI by freemo@qoto.org
2021-06-13T14:36:24Z
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@trinsec seroendeng isnt a bad option either :)roux is a creol/french word I think, though I wouldn't be surprised if you dont have a special word for it in your language (in english we call it by its french name).Its just flour and oil cooked slowly on a stove over the course of hours (stirring continuously) until it turns from white to brown. Its a huge pain in the ass to make but for as simple as it is it adds a lot of dimension to foods.
(DIR) Post #A8FJLEphRH5lUPlwUy by marathon@qoto.org
2021-06-13T14:36:26Z
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@freemo It's a good idea to cook the rice in liquid 1st. I tried frying dry rice once, doesn't work too well! (I was young).
(DIR) Post #A8FJOhFeEh0GUrYgee by freemo@qoto.org
2021-06-13T14:37:16Z
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@marathon hahahah yea you wont get anywhere just drying dried rice.. im not sure that would cook no matter how long you fry it :)
(DIR) Post #A8FJRzmJoGLkpGPets by freemo@qoto.org
2021-06-13T14:38:05Z
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@marathon *frying
(DIR) Post #A8FJT7HZOZLYOAZ5gu by marathon@qoto.org
2021-06-13T14:38:16Z
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@freemo Actually it pops, like 'rice krispies'. LOL
(DIR) Post #A8FJWwZr8dnMLVwXb6 by icedquinn@blob.cat
2021-06-13T14:39:05.301385Z
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@freemo @marathon > drying dried rice:blabcatverifiedfake:
(DIR) Post #A8FJX3DmR7IOx4fVey by freemo@qoto.org
2021-06-13T14:38:59Z
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@marathon yea but is it edible?
(DIR) Post #A8FJb40FTJQIXDFidc by freemo@qoto.org
2021-06-13T14:39:41Z
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@marathon wait, does it just make puffed rice? if it puffs and is like rice crispies that might be something id like to try.
(DIR) Post #A8FJeiM1u38CYDBIxs by freemo@qoto.org
2021-06-13T14:40:15Z
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@icedquinn "Jeff's famous redried dried rice, what it lacks in flavor it makes up for with dryness!"@marathon
(DIR) Post #A8FJhyUsLEERU8sDnU by marathon@qoto.org
2021-06-13T14:39:51Z
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@freemo Yeah dunno - it's like making popcorn without a lid on, most of it ended outside the pan.
(DIR) Post #A8FJhz04TFBZ2tT8QC by freemo@qoto.org
2021-06-13T14:40:40Z
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@marathon ya know, i think i might need to do an experiment and try frying some dry rice and see what happens....
(DIR) Post #A8FJlxvKPn9eri9Koy by icedquinn@blob.cat
2021-06-13T14:41:47.558699Z
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@freemo @marathon so dry he once tried to pay the ferryman with some and that's what happened to river styx.
(DIR) Post #A8FJpEKpr1aCdJdYci by marathon@qoto.org
2021-06-13T14:42:17Z
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@freemo Go fer it! It was a long time ago, think I was about 13 yo at the time. I immediately turned it off when I saw/heard them popping. Didn't want to get into more trouble for messing up the kitchen.
(DIR) Post #A8FK7jMbEJWO4wHf7I by freemo@qoto.org
2021-06-13T14:45:32Z
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@marathon Actually nvm, I actually remember now frying dried rice first as part of a recipie, though its been ages, and when i did it it didnt "pop". Though it was white rice and perhaps using wild race with the husk on might get it to pop in the same way popcorn does.But yea when you fry dried rice thats the first step in making rice pilaf, first you fry the dried rice until it browns then you add water to cook it. Still needs water though and just frying it alone wont make it edible.
(DIR) Post #A8FKDmSEePqdP0nxSq by galena@paws.moe
2021-06-13T14:46:50.338282Z
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@marathon @freemo That's the Kay's Cooking strat
(DIR) Post #A8FKnSxEd2ybLiJwsy by lucifargundam@qoto.org
2021-06-13T14:53:01Z
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@freemo @icedquinn @marathon Redried rice... Could you use it to dry a submerged cellphone?
(DIR) Post #A8FL5I5FmgxiqZZSIS by freemo@qoto.org
2021-06-13T14:56:21Z
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@lucifargundam My redried rice is so primo you can use it to dry anything you want, except your wifes pussy when she notices what a pimp you are when it comes to drying things.@icedquinn @marathon
(DIR) Post #A8FL6gLt2bMoP40xA8 by marathon@qoto.org
2021-06-13T14:56:29Z
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@freemo It wasn't white rice (would never eat that shite) pretty sure it was parboiled . Starts off as a dull yellowish tinge. White rice hasn't much texture to it after cooking.
(DIR) Post #A8FLFPhuINQxO1Tg5w by freemo@qoto.org
2021-06-13T14:58:08Z
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@marathon parboiled is white rice that has been pre-cooked and then dried.The only rice other than wild rice I know of that really has added texture and isnt white rice would be brown rice. Generally parboiled is softer than normal white rice since normal white rice you can cook for a shorter time to have it be a little heartier.
(DIR) Post #A8FLRD5x0s0vkHLhYm by marathon@qoto.org
2021-06-13T15:00:15Z
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@freemo Well yes and no. There is white rice that cooks quickly and then there is parboiled which doesn't have the husk and takes longer to cook. It turns out white, but isn't called white rice - White rice is white even before cooking. Can't see our grocery change being that different over here ...
(DIR) Post #A8FLh0TXhRadEwurke by freemo@qoto.org
2021-06-13T15:03:14Z
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@marathon No you are confused.. parboiled will always cook quicker than raw white rice, and it is pre-cooked white race. But you are correct that there is some white rice that cooks even quicker but its all parboiled. Basically you have minute rice which is parboiled and thus pre-cooked farther along. Then you have other parboiled rice that isnt precooked as much and as such you need to cook for a few minutes at least, but its all just precooked white rice.
(DIR) Post #A8FLpCu1NccC6BDBYG by marathon@qoto.org
2021-06-13T15:01:35Z
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@freemo Oh I disagree which your characterization that white rice is faster and thus more texture. It's actually the other way around, par boiled as far more texture.
(DIR) Post #A8FLpDOVYH09cjTX4S by freemo@qoto.org
2021-06-13T15:04:13Z
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@marathon parboiled is literally white rice though that is partly or fully cooked by boiling and then dehydrated. So its hard to see how that could add more texture unless your just using too much water when you cook regular white rice or cook it for longer than is ideal.
(DIR) Post #A8FLpEVHQa0r41eSGW by marathon@qoto.org
2021-06-13T15:03:23Z
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@freemo I personally don't care for wild rice as the husk never becomes soft enough in my opinion. Brown rice husked isn't bad though.
(DIR) Post #A8FLsppX6XiRhPqHIG by marathon@qoto.org
2021-06-13T15:04:49Z
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@freemo No, no. Parboiled is hard rice, white rice is similar to Ben's converted rice here. It's quick to cook, that's how it's marketed.
(DIR) Post #A8FLwwETF8aOiJSmQa by freemo@qoto.org
2021-06-13T15:05:35Z
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@marathon when you say brown rice husked you mean with the husk removed? yea a lot of people aren't a huge fan of wild rice for that reason. Me personally i love the firm texture. The issue with wild rice though is that it doesnt like to absorb flavors so it makes for a shitty fried rice and often just wont work.
(DIR) Post #A8FM0YrY4awRONT9RA by freemo@qoto.org
2021-06-13T15:06:31Z
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@marathon parboiled is only hard because it is dehydrated, it is definately precooked though despite not appearing to be.Seriously dont take my word for it, look at the definition of parboiled, the word literally means "precooked by boiling"
(DIR) Post #A8FM759Ewx8vGEqz6O by freemo@qoto.org
2021-06-13T15:07:43Z
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@marathon Here is the intro to the wikipedia article on parboiled rice:Parboiled rice (also called converted rice and easy-cook rice[1]) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[2] These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.[3] The treatment is practiced in many parts of the world.[4]
(DIR) Post #A8FM9KvFGx8MlNNmj2 by marathon@qoto.org
2021-06-13T15:07:38Z
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@freemo That's why humans for centuries don't eat unhusked rice. But seriously there are only two types of rice that are used in most cooking. White Rice and Converted Rice. White Rice is marketed as quick to cook and is often called 'converted'. Parboiled is never referred to as 'white' rice.
(DIR) Post #A8FMGZmERRiCrRcQVs by marathon@qoto.org
2021-06-13T15:09:34Z
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@freemo I'm not arguing with you what parboiled is - I'm jsut telling you it's not called white rice. Never heard anybody call it that. Wikipedia's articles are the last word in anything ... But I'll take a look.
(DIR) Post #A8FMM2YoqtPXa0x0Ai by freemo@qoto.org
2021-06-13T15:10:39Z
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@marathon No when you see white rice that is quick to cook then it is one of two things:1) parboiled rice, which is the same as converted rice2) Similar to parboiled rice in that it is precooked boiled and dried but where the pearling of the rice happens before the pre-cook stage unlike after with parboiled.
(DIR) Post #A8FMPBUe64wE9XUvEu by marathon@qoto.org
2021-06-13T15:11:03Z
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@freemo That's categorically wrong. All one has to do is open a bag of converted rice and compare it to something like Uncle Bens rice to see the difference. Trust me.
(DIR) Post #A8FMX4ZViONv0EXDDE by marathon@qoto.org
2021-06-13T15:12:10Z
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@freemo I've got a 50lb bag of parboiled rice. It's not white and takes approx half an hour to cook. White rice or converted rice will cook in about 5 minutes.
(DIR) Post #A8FMYeEIcpeDspMeky by freemo@qoto.org
2021-06-13T15:12:13Z
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@marathon Thats simply not true.. if you see a box that says quick cook white rice then it is basically just parboiled without being called parboiled. Though as I stated before it may be pearled before the pre-cooking stage which would give it a white coloring instead of yellow. but they are almost the same thing.When i talk about about white rice however im talking about non-parboiled/precooked, not quick-cook.. raw dehydrated rice that has been husked and pearled.
(DIR) Post #A8FMZSPi2gU3Wh5TU0 by freemo@qoto.org
2021-06-13T15:13:09Z
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@marathon As I said thats only because of the order in which the dehusking/pearling happens... both are pre-cooked, but if it is pearled first then the husk wont impart the color on the final rice pearl. so the coloring is a bit different but both are precooked.
(DIR) Post #A8FMpGY5vHURMUY0bw by marathon@qoto.org
2021-06-13T15:15:53Z
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@freemo I stand by my words. There are only two types of rice sold (other than wild rice). Instant rice (converted) or parboiled. If it's not one of the two then it's what is referred to as wild rice. I have been cooking for over 50 years, and have taken a few cooking courses in that time period too. Perhaps the definitions you're using is wrong, but I'm telling you that's how rice is marketed here across the pond.
(DIR) Post #A8FMszgEaAG0Cd8Grw by marathon@qoto.org
2021-06-13T15:16:34Z
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@freemo I'm not denying that. But parboiled isn't the same thing! It's not 'instant' rice. Geesus.
(DIR) Post #A8FN4afjO64W7HQWPI by freemo@qoto.org
2021-06-13T15:18:40Z
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@marathon I never said it was instant rice.. I'm just saying parboiled is precooked, yes its a shorter pre-cook than instant rice, but its still precooked and thus lessens the cooking time from normal rice (plain white rice, non-converted, non-instant, non-quick cook).As such white rice tends to have more texture than parboiled, and parboiled has more texture than instant rice.
(DIR) Post #A8FNGde89he6odQI7c by freemo@qoto.org
2021-06-13T15:20:32Z
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@marathon I am also pointing out that parboiled, quick-cook, and converted rice are all interchangable terms, except that parboiled is a specific type of quick-cook/converted whereby the pearling is done after the drying stage (thus giving it its color)In other words, all parboiled rice is quick-cook/converted, not all quick-cook/converted is parboiled.
(DIR) Post #A8FNLc1VcJM3EKjJK4 by marathon@qoto.org
2021-06-13T15:21:00Z
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@freemoI’m not arguing that.
(DIR) Post #A8FNZQxZY0Q6yITlfU by freemo@qoto.org
2021-06-13T15:23:16Z
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@marathon I know your not, well you kinda were in the sense that you got your terminology mixed up.. At this point i think your just not clear on what some of the terms mean from a technical sense is all. Earlier you were implying white rice assumed quick-cook which is where the disconnect was for the most part.We are basically just disconnected on the linguistic semantics more than anything right now.
(DIR) Post #A8FNejqWkvGqziiHrc by marathon@qoto.org
2021-06-13T15:23:42Z
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@freemoNo converted rice is fast food, parboiled (what is marketed as parboiled) is regular rice. Basmati is similar to your definition of white rice.
(DIR) Post #A8FNwgZJgFpS2eDl3o by marathon@qoto.org
2021-06-13T15:27:43Z
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@freemoI’m very clear on the terms. I’m going on as to what the terms mean in the real world, you not so much.
(DIR) Post #A8FO14yCtlMAsbxTcW by freemo@qoto.org
2021-06-13T15:29:20Z
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@marathon I think you are confused by marketing.. Converted Rice is a brand, they make mostly quick-cook/instant variety of converted rice.there is also converted rice the term, which means any pre-cooked rice, not just instant. Converted rice, as a term (not the company, or their product) is a general term that includes all stypes of pre-cooked rice including parboiled and instant.
(DIR) Post #A8FOFv6VrWeGcmv6IK by freemo@qoto.org
2021-06-13T15:31:30Z
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@marathon Please dont be rude, and im sorry if you took my statement as rude. But you clearly dont and are clearly mixing up Converted Rice as a branding and company name, and what the actual term means as a type of rice more generally.You are also confusing white rice with implying pre-cooked, when in fact you have both precooked variety and non-precooked, and then various sub species in any of those forms (such as basmati).
(DIR) Post #A8FOH2gj9NcCR5OUoy by JackMeinoff@salesforce.social
2021-06-13T15:32:12Z
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@freemo @marathon personally I love Uncle Ben's instant 90 second rice, because it's perfect every time (for spawning mycelium)
(DIR) Post #A8FOKda2RVldiuynr6 by marathon@qoto.org
2021-06-13T15:32:21Z
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@freemo God whatever. You’re off base … shrug.
(DIR) Post #A8FOQIDqlPZpDkIXVA by marathon@qoto.org
2021-06-13T15:33:51Z
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@freemo I’m not confusing anything, my dear man. Sometimes you should just admit you’re wrong and move on.
(DIR) Post #A8FOSdRKqfWJbYir9U by freemo@qoto.org
2021-06-13T15:34:16Z
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@marathon I’ve done a lot of reading the past few months about rice and rice processing as I’ve been getting into asian cuisine, specifically sake. So I’ve come to learn the technical meaning of these terms intimately. I’m sorry your not being receptive to me passing that on, but you also seem to be getting agitated by it.. no need to be agitated, its a friendly discussion. Perhaps walk away from it if it is frustrating you?
(DIR) Post #A8FOYP675NGIrPXxmC by marathon@qoto.org
2021-06-13T15:35:14Z
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@freemo Good for you. Just disappointed in you that you can’t admit being wrong.
(DIR) Post #A8FOhsaYo9OyvpJ4EK by freemo@qoto.org
2021-06-13T15:37:01Z
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@marathon Whatever man, you are using the terms all wrong and totally incorrect about the processing. I’ve been knee deep reading up on this shit for a month so I’m very certain I know what im talking about at this pointI literally showed you a wikipedia article that directly contradicts what you said and agrees with me in the very first sentence. I think that alone should tell you to drop the arrogance and maybe realize you have “understood” these terms incorrectly and are just too stubborn to learn from it.Either way I am done, you have went from having a mature discussion to acting childish, so thats my cue to step out of this debate.No hard feelings.
(DIR) Post #A8FOjA5pDGLpVfXeQi by freemo@qoto.org
2021-06-13T15:37:14Z
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@JackMeinoff lol@marathon
(DIR) Post #A8FOrypQSnFdBD4mJM by marathon@qoto.org
2021-06-13T15:38:51Z
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@freemo I’m not using any terms wrong - that’s the way they’re used in the restaurant industry for generations. There wouldn’t be any discussion if converted rice wasn’t around. It’s the worst thing ever to eat.You’re such a disingenuous guy.
(DIR) Post #A8FP72NNYVmaWh8ZGa by freemo@qoto.org
2021-06-13T15:41:32Z
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@marathon Alright, like I said, I’m done with the conversation. If you want to pick it up again when your not being emotional/childish and talk respectfully on the topic, meta or otherwise, I’ll be happy to. But clearly you got triggered and need to cool down first.
(DIR) Post #A8FPSnlSYtb5a1mLaa by marathon@qoto.org
2021-06-13T15:45:12Z
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@freemo I suspect you bring out emotions in many people when discussing things. Anyway, I talk to people the way I would talk to them in person. Not many people will stand up to me as I’m rather imposing physically, yes even at my old age. So if you don’t like my discourse, and the way I deal with arseholes feel free to mute all my conversations. I really don’t give a shit.
(DIR) Post #A8FPjygfClZ6NYj3TM by freemo@qoto.org
2021-06-13T15:48:31Z
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@marathon I have no intention of muting you, nor do I think anything you said is unacceptable. What I said is you are clearly triggered and emotional and behaving childishly right now, earlier in the conversation and at other times you are usually acting maturely. My feelings arent hurt, I’m not mad at you (as I reiterated), nor do I mind you saying it. It simply means the conversation no longer has value for me to pay attention to it, so please stop perpetuating the conversation, but to interact with me in the future should you wish.Either way, please stop contacting me until you have cooled down, thanks.
(DIR) Post #A8FQY6s92xT6FC06ro by marathon@qoto.org
2021-06-13T15:57:41Z
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@freemo Oh I’m cool, very cool. And since this is your server, I won’t block you.
(DIR) Post #A8FQtNApdLY4sosdyi by freemo@qoto.org
2021-06-13T16:00:36Z
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@marathon Thanks, though if you wish me to avoid interacting with you, you can always request that. You can’t block moderators for obvious reasons, but if you ask one of us to not interact with you except for server business then any of the moderators would honor that. Obviously not being allowed to block moderators makes that especially important.Like I said I myself have no reason to mute or block you though.
(DIR) Post #A8FRgeKicjgWIA0B1s by lucifargundam@qoto.org
2021-06-13T16:10:21Z
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@freemo @marathon Rice.Thank you both for allowing me to spectate over the more intellectually stimulating discussion of rice than- for example, if the earth is indeed round. Or if toothpaste is a brainwashing agent.Here's all I can contribute with my ignorance and lack of knowledge of the subject.-i prefer white rice over brown(home or abroad)-wild rice I had at the cafe tasted more 'chunky' rather than soft n fluffy.-i love sushi but can't make it to save my life because sushi rice falls apart too quickly-i have never 'cleaned' my rice before and have never heard of anyone doing so until this last year- I can't find anything in the packaging of my rices at home that has the same terminology used by either of you.-because of the both of you, I now have some reading/watching to do on rice in general. Something more benefitting than watching a 'sitcom'.Thank you both for this delicious discussion, if permitted I'll report back on what I've learned.
(DIR) Post #A8FS3JCTMUunPRwvjs by freemo@qoto.org
2021-06-13T16:14:21Z
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@lucifargundam LOL marathon just up and deleted his account over... lol.. rice :)