tag:blogger.com,1999:blog-3571686198243614822.post6906829659336240348..comments2023-10-04T01:23:30.525-06:00Comments on Things wot I Made Then Ate: Arborio risottoChip Ahoyhttp://www.blogger.com/profile/12597726289890879627noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3571686198243614822.post-4585025457723599682010-08-15T00:16:39.719-06:002010-08-15T00:16:39.719-06:00Terrific, that' s exactly what I was seeking f...Terrific, that' s exactly what I was seeking for! You just spared me alot of workAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3571686198243614822.post-62996649248485035942010-05-22T09:52:30.191-06:002010-05-22T09:52:30.191-06:00Whats up dude
It is my first time here. I just wa...Whats up dude<br /><br />It is my first time here. I just wanted to say hi!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3571686198243614822.post-56926410793037416002010-04-08T08:00:43.860-06:002010-04-08T08:00:43.860-06:00hello
just signed up and wanted to say hello wh...hello <br /><br /><br />just signed up and wanted to say hello while I read through the posts<br /><br /><br />hopefully this is just what im looking for looks like i have a lot to read.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3571686198243614822.post-45112375011527841522009-11-23T18:47:46.597-07:002009-11-23T18:47:46.597-07:00Funny about the steamed rice. I grew up in South ...Funny about the steamed rice. I grew up in South Carolina, and rice is a mealtime staple there (especially in the lowcountry, where it used to be grown). At someone's home, instead of potatoes or bread, you get rice (except at breakfast, where you got grits & biscuits). And the rice had to be steamed: My mother, both grandmothers, aunt etc. all had stovetop double steamers just for rice. Fluffy non-gummy rice every time.<br /><br />It wasn't until I lived for extended periods in other parts of the U.S. (and europe) that I realized that rice wasn't everybody decent's starch of usual resort.T.K. Tortchhttps://www.blogger.com/profile/00553301766027577975noreply@blogger.comtag:blogger.com,1999:blog-3571686198243614822.post-67256054167347927542009-11-22T23:06:28.576-07:002009-11-22T23:06:28.576-07:00Agreed. It sounds like a lot, but those chubby li...Agreed. It sounds like a lot, but those chubby little arborio grains really soak it up, plus it's bubbling away in a broad open pan. It was actually a little distressing using that much of my precious stock knowing that the flavor was getting more and more intense. It actually turned out a little bit too stiff. I think the real thing should be slightly soupier but I'm not sure. Anyway, for the remainder I must add water. The regular Japanese rice too nearly as much when cooked without a lid and stirred while adding incrementally. This time I heated six cups of broth and returned about one cup.Chip Ahoyhttps://www.blogger.com/profile/12597726289890879627noreply@blogger.comtag:blogger.com,1999:blog-3571686198243614822.post-69560931114748305532009-11-22T22:55:03.186-07:002009-11-22T22:55:03.186-07:00Love you, dude, but a cup and a half of rice to si...Love you, dude, but a cup and a half of rice to six cups of liquid makes your rice a wash out, at least for me.<br /><br />"I like my rice, AND my humor, dry.", she said.<br /><br />Well, except I still like "potty" humor best. Go figure?<br /><br />Oh, and I bet your risotto rocked!Pennyhttps://www.blogger.com/profile/02094488084214911115noreply@blogger.com