Entries tagged with 'rice'
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Note: This week in Meet Your Farmers, we get to know Greg Massa, a fourth-generation California rice farmer. Each week he brings delicious brown rice to nine Bay Area farmers' markets and is working toward building a sustainable farm model. [Photographs: Massa Organics] Name: Greg Massa Farm: Massa Organics What do you grow? Organic brown rice, wheat, almonds and now ducks. Ducks? We are selling our first 100 ducks at farmers' markets this weekend. The ducks live in the rice field and can help us with weed management. Ideally, the ducks should be able to feed themselves on the weeds and the bugs in the field. Weed management is no small feat when it comes to rice—it's our biggest production...
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Critic Turned Cook follows former Seattle Post-Intelligencer food critic Leslie Kelly on her journey away from the keyboard and into the kitchen. Take it away, Leslie! All right chefs, cooks and hardcore food fans: Raise your wing if you've ever plucked a freshly butchered chicken. Does the thought make your skin crawl? I honestly didn't know if I could do it, but I somehow managed to step up during an intense culinary program at the Quillisascut Farm School of the Domestic Arts, a little slice of utopia about six hours east of Seattle in Rice, Washington. Loads of people give the local/sustainable talk, but few make it their life mission as have Rick and Lora Lea Misterly, makers of incredible...
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"Hemp milk, like hemp necklaces, should be avoided." Of all the taste tests here at Serious Eats, this one probably wins for least likely to make us fatter. Milk does a body good, but what about milk that doesn't come from a cow? Does it do a body nauseous? We tried vanilla "milks" made of soy, almonds, rice, goats, oats, and even hemp (sorry, no yaks). Judging was based on taste, texture, color, and ability to properly wash down a PB&J. If you're lactose-intolerant or just looking for an alternative to the old-fashioned cows' milk, see which brands are drinkable....
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Photograph from karaponeyami.blog.so-net.ne.jp Pink Tentacle rounds up some amazing rice paddy art in Japan, made by "strategically arranging and growing different colors of rice plants." Pictured above is the depiction of a Sengoku-period warrior in the village of Inakadate. [via Boing Boing]...
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In the same vein as Extreme PB&J Sandwich Making and Extreme Toothbrushing comes Extreme Rice. I mean, EXTREME RICE! BECAUSE PART OF BEING EXTREME IS SHOUTING ALL THE TIME! AND CRUSHING RICE PLANTS WITH YOUR BARE HANDS! AND WHITENING THE GRAINS WITH HOUSEHOLD BLEACH! AND MORE! WATCH THE VIDEO AFTER THE JUMP! [Warning: not suitable for those traumatized by excessive shouting.]...
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I didn't know what Shin Bob was when I first came across it, but as a rotund blob with nubs-for-arms and abnormally huge eyes, it was love at first sight. And then Emily Koh told me that the Korean words "shin bob" translated to "old rice" (think of the crusty bits at the bottom of a rice cooker) and it all made sense—the brown gradient, the rice paddle sticking out of its head, the accompanying untainted rice grain buddy. Never before would I have thought that a ball of old, crusty rice could be so cute (although I'll note that burnt bread is also quite adorable); it's a fine example of Unexpected Anthropomorphic Food. Alas, I think I'm living...
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Rice pudding is not a complicated dessert to make from scratch. That's putting it mildly—all you do is simmer rice, milk, and sugar in a pot on the stove. But for all its simplicity, rice pudding isn't a quick dessert. I recently made rice pudding from scratch, and it took a solid 40 minutes of simmering and stirring until it reached the right thickness and consistency. I was eager to try Uncle Ben's Rice Pudding Mix ($2.59) not because I thought it would make preparing rice pudding easier, but because I thought it would make it faster—the box promises rich, creamy pudding in just 10 minutes' cooking time....
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Mmm, pretty rice cakes. Photograph from the Institute of Traditional Korean Food. When I was little, the term rice cake meant fat, round, mostly flavorless disks of puffed rice that I thought people only ate if they were on a diet. At some point this image left my mental food dictionary, and now rice cakes can only mean the soft, squidgy Asian variety made of pounded glutinous rice transformed into sweet and savory dishes. Growing up in a Chinese family with an affinity for Japanese cuisine, I've tried a variety of Chinese and Japanese rice cakes, but Korean rice cakes—in particular the sweet varieties—have been off my radar until now. In Korea, different kinds of rice cakes, or tteok...
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amazon.com I loved Julia Moskin's story in yesterday's New York Times about "rice cooker cooking," but c'mon, Julia—after you tell us that older rice cooker models are easier to cook in because their controls are easier to override, shouldn't you have told us which rice cooker we should buy? Serious eaters want to know. Can anybody help me out here? Related Rice Cooker FAQ Rice Cooker Cooking: More Than Just Rice...
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If you were on the run and had no access to electricity, what food would you pack? Field rations, space food, and/or squeeze packs of Nutella? (This last option gets my housemates’ unanimous vote.) 400 years ago, the Hakkas—an ethnic Chinese group fleeing South from the constant warfare in North China—invented "lei cha" or thunder tea rice to sustain them over the long, hazardous journey. With no means of heating water and limited resources, the original dish consisted of a handful of grains and beans ground to a fine powder and mixed with cold water. The “thunder” in the dish refers to the racket made as the ingredients were crushed with a traditional wood pestle in a coarse-surfaced clay...
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