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Last 10 Posts [ In reverse order ]
TeeHeeHee Posted 24th Oct 2017, 10:45am
 
QUOTE (taurus @ 20th Oct 2017, 09:05pm) *
... only this time I clean the bench instead of the stove ...


Had to laugh Taurus (furst wan the day laugh.gif )
Now I don't feel so alone tongue.gif

We have a Chinese take-away very Friday with Mary having boiled rice and me on the Flied Lice.
We have enough left over from both to cover Mary's needs for the weekend meals for which she's responsible.
I'm doing a meal tomorrow (Wednesday) which will require rice; for her Ladyship ... Ah'm stickin' tae ma totties, so I suppose I'd better go and get the rice sometime soon so I can get it washed and soaked for tomorrow rolleyes.gif

Just remember guys, If it aw goes tae pot agaen it'll no' be yoos yins' fault ... or for the wahnt ae tryin' biggrin.gif
taurus Posted 20th Oct 2017, 08:05pm
  I bought a rice cooker in Aldi (mistake !) because I was fed up cleaning the stove top with my rice boiling over,so on went the the cooker,next thing it`s boiling over all over the bench,same problem,only this time I clean the bench instead of the stove,so along with the dodgy toaster,kettle,sewing machine,etc etc from Aldi,the rice cooker went in the bin,and back to the stovetop.
Billy Boil Posted 19th Oct 2017, 11:12pm
 
QUOTE (ashfield @ 6th Oct 2017, 07:54am) *
Thanks, with the weather having turned Baltic over here, a wee hat to cover ma baldy heid is very welcome tongue.gif

The trouble with the "absorption" method of cooking rice is that,unless you wash it several times first, it retains a lot of starch. Great if you want Thai sticky rice but not if you want fluffy stuff that will soak up Chinese or curry sauces huh.gif

Good luck thumbup.gif

For the past 40 years I have like all Asians used an automatic rice cooker to cook rice. Don't buy al "el" chepo" Never fail method of rice cooking. For Basmatti add some butter, and or depending on regional preference some coconut milk to the mix.
ashfield Posted 6th Oct 2017, 07:54am
  Thanks, with the weather having turned Baltic over here, a wee hat to cover ma baldy heid is very welcome tongue.gif

The trouble with the "absorption" method of cooking rice is that,unless you wash it several times first, it retains a lot of starch. Great if you want Thai sticky rice but not if you want fluffy stuff that will soak up Chinese or curry sauces huh.gif

Good luck thumbup.gif
TeeHeeHee Posted 5th Oct 2017, 06:46pm
  Ash. you're wizard ...
... try this wan oan tongue.gif

Attached Image


Ah'll have buy a few packets of rice for this because, knowin' me, Ah'll no' get it right first time rolleyes.gif
... but, if nothin' else, I do attempt to try, I do persistently persevere, I do practice patience etc. & etc. but up till now (including last night -Wed.) Ah'm rubbish wi' rice. biggrin.gif
However, no one has ever taken the trouble to show me the secrets as you have ... cool3.gif

Watch this space ...
ashfield Posted 5th Oct 2017, 03:12pm
  Tomi, notwithstanding the other advice you’ve had with cooking rice……….

I’ve been using this method for 35 years, it does require two things (apart from the obvious), a microwave and a plastic (or microwavable) colander. Get plenty of boiling water on the go with a little salt added. Stick in a couple of handfuls of easy cook long grain or basmati rice and simmer until ready, (about 10mins and 7mins respectively). When it’s ready (with a little bite to it rather than mush) empty it into the colander and rinse under cold water. Leave the colander on the cooking pot (off the heat) for a few minutes so that some of the excess moisture drains*. Stick the colander of rice, uncovered, into the microwave and heat on full power for about 2 to 2.5 minutes and it will be ready to eat.

Alternatively, for egg fried rice without the first two bits of kit, follow the process for long grain rice to the asterisk. Beat a couple of eggs with salt and pepper and gentle fry in a pan, omelette style, until cooked but not burnt or dried out. Turn out onto a board and chop into little strips. Get 4 or 5 syboes (spring or green onions or whatever they are getting called this week) and slice into pea sized bits. Heat a wok or large pan, add wok or groundnut (or sunflower but not olive) oil. Throw in the cold rice, break in another egg, a tablespoon(ish) soy sauce and stir fry for a few minutes. Add the cooked egg and syboes and continue to stir fry until it’s all piping hot but don’t allow it to dry out (or it will taste like sawdust yes.gif ).

Other embellishments can be added at the egg and onion stage, like sliced mushrooms, cooked chicken or prawns. Not sure it would work with square sausage though tongue.gif
TeeHeeHee Posted 2nd Oct 2017, 10:19pm
  Naw Billy, that big burd ae mine eats it.: Ah eat the totties an' Ah'm no gonnae bile her rice wi' ma spuds tongue.gif
Billy Boil Posted 2nd Oct 2017, 10:15pm
 
QUOTE (TeeHeeHee @ 30th Sep 2017, 11:04am) *
Mary gettin' her shopping list sorted out and since we're going out tonight I said to her that that means shell only have to buy filet steaks for Sunday dinner but she said that we're not having steaks although she is buying the filet but that's for the Stroganov that she liked so much the other week .. but I must pay attention to her rice this time tongue.gif

TH. Youse is supposed tae bile rice befor youse eat it!!!
Billy Boil Posted 2nd Oct 2017, 10:14pm
 
QUOTE (TeeHeeHee @ 14th Sep 2017, 08:45pm) *
In that case Billy I'll throw in a cup of Tsingtao beer and see where that takes me tongue.gif

I'm hoping your next reply contains a recipe that I can try out biggrin.gif
Hey, Ah'm buyin' aw the tools and Ah'm rarin' tae go laugh.gif

Mary looks funny at me when I mention Wokin' the dog ... get down Gunter! rolleyes.gif

Are fresh asparagus available in D'land at the moment???. Generally not being a purist I tend to use Manjo Mirin Japanese rice wine (already sweetened). Will send some easy Asian single wok cooked recipes a soon.
TeeHeeHee Posted 1st Oct 2017, 10:29pm
  laugh.gif That's easy for you tae say, Wom laugh.gif
Today's rice problem was easily solved.
Part of our weekly menu is Chinese take-away on Friday evening (I know rolleyes.gif )
So as there's always enuff rice Mary saves from her boiled rice any way and I always give her a fair dollop of ma flyed lice too, to go on her plate on Saturdays and Sundays.
So while the Stroganov was being done (Irish filet steaks this time) her rice was warming up in a pan on another ring ... nae flys (rice or no) on this wee kiddy tongue.gif
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