Can I interest anyone in some FOOD?

[nathansmart]

for some reason whenever I hear about someone cooking rice in anything other than water it always makes me think it's going to be a gooey mess - but duh, it's just a different liquid.

[MrDys]

Like how risotto is delicious and gooey?

[nathansmart]

i hate a gooey rice

[Harry Bongers]

i hate a gooey rice

Racist.

[Berliner]

i hate a gooey rice

Never had congee? It's delicious.

[crlygrl]

Mmmm or Kheer? http://en.wikipedia.org/wiki/Kheer

[nathansmart]

Racist.

I said gooey, not gookey.

When I was a kid, I never much liked tapioca and when I was in pre-school, during lunch I wouldn't eat my tapioca and the teachers had all of the students chanting, "Eat it! Eat it!" It was and still is a nightmare. My mom went to town on them.

At least, that's how I remember it all going down. From that day on, gooey rice dishes have made me sick.

[Gene George]

Risotto should be creamy, if it's glutinous or gooey you did it wrong. Congee, Kheer, or Khichdi-Khadi are all good.

Fluffy rice is the easiest thing in the world. All it requires is a pot, 2:1 water/rice ratio and the ability to not mess with a covered pot for about 20 minutes at sea level.

I heat the liquid in a separate pan while I gently sauté/toast the rice in butter/oil in another pan until the rice starts getting translucent. When the liquid comes to a boil add to rice, season as needed. Lower rice pot to a simmer and cover for 20 minutes. If you're paranoid, you should check for liquid absorption about 5 mins before it's done, once you figure out your pot/stove cooking times you can skip this. The worst that happens is you burn some rice on the bottom. After the liquid is absorbed, remove from heat, add more butter/seasoning if desired and fluff/mix gently with a fork. Re-cover and let stand for 10 minutes

[scamboogah]

If Bourdain can try warthog asshole I sure as fuck can eat a banana/mayo sandwich.

But it's not mayo, it's Miracle Whip, and it will not tone it down.

(bending guitar chord)

[Gene George]

But it's not mayo, it's Miracle Whip, and it will not tone it down.

(bending guitar chord)

Have we found out what ad agency is responsible for those and made plans to drop an asteroid on them as a warning to others yet?

[SlyBattery]

I think they are meant to be tongue-in-cheek. Or at least the part of me that still has hope for this world does. The Colbert Report had an episode where they joked around about them complete with new Miracle Whip commercials in response to it. Of course that could have just been them blindly going along with something they think the kids really dig.

[RoyalDutchOfDukes]

I would like to talk to you folks about the religious experience/bison chili I had tonight.

I can't believe I spent nearly 30 years walking around a no-bison eating chump. This shit is ridiculously good. I may never eat regular beef again.

[pissedpissedofferson]

I made pesto with dry roasted almonds instead of dry roasted pine nuts and... it was fine. You can't tell the difference, which makes me think the nuts are really just in there for body.

Also, King Arthur Flour's recipe for belgian yeast waffles will ruin you for waffles. Mine didn't brown properly because, I think, I used almond milk instead of real milk. In spite of that this was easily the best hour and a half I've ever spent making waffles.

[crlygrl]

I would like to talk to you folks about the religious experience/bison chili I had tonight.

I can't believe I spent nearly 30 years walking around a no-bison eating chump. This shit is ridiculously good. I may never eat regular beef again.

I was just talking about making bison chili last night! Did you make it yourself or did you have it out? I was wondering if I should adjust my normal recipe...

[Harry Bongers]

Saturday I went to a special BBQ sampling thing and over the course of two hours had:

Smoked candied bacon
Bacon Explosion -- smoked sausage wrapped in bacon
Atomic Buffalo Turds -- cream cheese stuffed jalapenos wrapped in bacon then smoked
Smoked Brisket sandwich
Pulled pork sandwich
Smoked ribs and hush puppies
Smoked Mars Bar
Bacon apple pie -- an apple pie with a lattice of bacon in place of the top crust and smoked bacon throughout.

It was pretty filling.

[RoyalDutchOfDukes]

I was just talking about making bison chili last night! Did you make it yourself or did you have it out? I was wondering if I should adjust my normal recipe...

Sorry, are you asking if I made the bison myself or the chili?

I bought the ground bison at Costco and made myself and my fiancee delicious bison burgers with the first pound and chili with the second, and yeah, I made my own chili from scratch. I usually dump whatever spices I have in the cupboard into the mix (within reason, I don't put dill or cinammon or anything like that in), but this time I held back a little on the quantity of each spice and through some fantastic alchemy wound up with the perfect chili base in addition to the divinely delicious bison meat.

I'll try to reproduce the ingredients and quantities here but most of this was a shake of this and a dash of that, you know:

Trader Joe's Tomato Sauce - 2 cans
4-5 diced Roma tomatoes
2 cans of Trader Joe's organic kidney beans
A splash of Trader Joe's Latin Black Bean Soup
Half of a bottle of Trader Jose's beer
A shitload of tarragon
1 bay leaf
1 dried chili
1 cup cumin
1/2 cup chili powder
A buttload of sea salt, onion powder and garlic powder
1/4 bottle of Trappey's Red Devil Louisiana Hot Sauce
Cayenne Powder, Coriander, Old Bay Seasoning Salt, oregano, basil, thyme, a tiny bit of rosemary leaves
1 lb of lightly sauteed ground bison

I also started experimenting with adding some brown sugar to the mix, and i think it really adds a great subtle undercurrent of sweet to the spicy. I probably put in about 2-3 tablespoons of it alltogether.

Then I threw it all into the crockpot and let it simmer on low for about 4-5 hours, and voila, delicious, nutritious chili.

I really want to have some at lunch but I promised my fiancee I'd help her finish her leftover ricotta spinach pasta :P

[crlygrl]

Sweet. Thanks! I will make that, but I am mildly offended that your chili does not involve onions or peppers. MINE WILL. THAT'S RIGHT.

[Harry Bongers]

Sorry, are you asking if I made the bison myself or the chili?

I bought the ground bison at Costco and made myself and my fiancee delicious bison burgers with the first pound and chili with the second, and yeah, I made my own chili from scratch. I usually dump whatever spices I have in the cupboard into the mix (within reason, I don't put dill or cinammon or anything like that in), but this time I held back a little on the quantity of each spice and through some fantastic alchemy wound up with the perfect chili base in addition to the divinely delicious bison meat.

I'll try to reproduce the ingredients and quantities here but most of this was a shake of this and a dash of that, you know:

Trader Joe's Tomato Sauce - 2 cans
4-5 diced Roma tomatoes
2 cans of Trader Joe's organic kidney beans
A splash of Trader Joe's Latin Black Bean Soup
Half of a bottle of Trader Jose's beer
A shitload of tarragon
1 bay leaf
1 dried chili
1 cup cumin
1/2 cup chili powder
A buttload of sea salt, onion powder and garlic powder
1/4 bottle of Trappey's Red Devil Louisiana Hot Sauce
Cayenne Powder, Coriander, Old Bay Seasoning Salt, oregano, basil, thyme, a tiny bit of rosemary leaves
1 lb of lightly sauteed ground bison

I also started experimenting with adding some brown sugar to the mix, and i think it really adds a great subtle undercurrent of sweet to the spicy. I probably put in about 2-3 tablespoons of it alltogether.

Then I threw it all into the crockpot and let it simmer on low for about 4-5 hours, and voila, delicious, nutritious chili.

I really want to have some at lunch but I promised my fiancee I'd help her finish her leftover ricotta spinach pasta :P

Tarragon, Old Bay, Basil and Rosemary in chili?

[crlygrl]

I've done tarragon... the others not so much. I save my Old Bay for potatoes and seafood...

[Berliner]

Do you guys know about aerogardens? I've been growing fresh basil for a while now and its pretty useful. I bought one of the smaller ones that only has three pods, each with about three plants. I think I might move on to a bigger one someday with more choice of herbs.