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Chinese Sausages
"Peter Dy" > wrote
> > "ggull" > wrote >>There are so many ways to cook rices, > > depending on variety and the desired result, and they're all good :-). > > Ok. But "all good"? I think it has more to do with personal preference -- > I like my rice on the firm side, so with a fresh bag of Thai new crop > jasmine rice, I prefer a 1:1 ratio. Those recipes that call for mushier > rice, well, as my friend in Leningrad used to say, "Mushy rice, no good!" Ok,OK :-) Not *all* good, but I'd say any method considered good by a culture is good in their context. Even mushy rice, as in paella :-). I can go for either soft, sticking together rice or firmer separate grained product. I wouldn't make sushi with basmati, or serve perfect chopstick rice with a curry :-). > > I've currently got a mess of different kinds of rice that I enjoy: > > -- parboiled rice from a Brazilian store > > -- Thai jasmine > > -- Indian basmati > > -- Thai red jasmine rice, and similar 'cargo' rice > > -- 'new crop' Tamaki gold from Calif > > -- Kagayaki brown from Calif > > -- french camargue in japanese packaging > > Woah! Camarada, where do you live? In what I have been assured is the ass-end wasteland of world culinary diversity, the USofA, near Boston. In areas with large Asian populations (and to answer DC's question, 'Asian' seems to be the currently politically correct term these days; 'oriental' is definitely out of style) you can often find Asian 'supermarkets', a far cry from the hole-in-the-wall, dingy Chinese markets of old. I guess they came along with the trend of more upscale immigrants the past couple of decades. Anyway, the one near me, a Super88, has a big selection of rice, and everything is from them but the parboiled and the camargue, which is from a 99 Ranch Market in California. > What's "Thai red jasmine rice"? And Golden Chick Brand, "Red Jasmine Rice 100%", product of Thailand. Also has stickers with just plain "Red Rice", so maybe that's the official name in US. A very similar, Hocean Brand [may be misspelling of Ocean, since there is a picture of fish frolicking in the waves], "Milled Red Cargo Rice", also "gao-dut-do", "riz complet rouge", again product of Thailand. They look and cook very much the same, except that the Hocean brand has a very few husks or other bits of debris to wash out (even though it's "extra super quality":-). Basically a long grain brown rice, with a reddish brown bran. From "Seductions of Rice" by Jeffrey Alford and Naomi Duguid: "Red rice grows among jasmine rice plants in Thailand.... Red rice is brittle and difficult to polish, so its color lowers the value of any white rice it is mixed in with. Recently, however, this 'problem' rice has become sought after as a novelty, sold unpolished. .... Look for needle-slender grains, mostly a reddish-brown but with the occasional bit of pale white showing through. [the stuff I've got has occasional white grains] The rice is unmilled (like brown rice) and so takes longer to cook." The Hocean doesn't seem to be what Alford&Duguid call "cargo" rice, aka "paddy" rice, which they define as harvested rice that hasn't been milled to remove the husk, much less the bran. I.e., it's a level cruder than brown rice. So in a sense "milled cargo rice" is contradictory. > I've seen Indian/Pakistani parboiled rice, but never Brazilian. I checked and it is product of Brazil. From the number of brands in the Brazilian market (maybe even a supermarket), it must be pretty popular there, maybe even the staple. Alford/Duguid don't mention it as Latin American. |
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Chinese Sausages
"DC." > wrote
>. I expect a French deli or grocery shop would sell that. > French camargue rice is short & plump & is very similar to paella or risotto > rice or even Japanese short grain. I wonder what kind of price mark up the > Japanese put on it. I got the camargue in a Asian supermarket in California. The labelling is in Japanese and English, and I can't tell if it was packaged in France, Japan or Los Angeles, or whether it took a detour through Japan on the way to the US. And yes, it was expensive, 2-3 times as much as most 'better' rices in similar (2 pound) quantities. But I had gathered that camargue was kind of a luxury item in France itself. >A couple of hundred miles south along the camargue coast > & you be in Spain & i think the first bit of rice growing you'll find will > be in the Ebro delta. I can't remember where but you'll also find rice > growing in Italy which brings me to ask... do you grow short grain plump > rice in America? A great deal, especially in California (not coastal, but the Sacramento region, I believe). A lot of Japanese-style rice, all nicely packaged to look like it's from Japan .. probably export it to Japan. you've already got long grain & i'm sure it's possible to > find a coastal stretch somewhere suitable for short grain. Over here in > Europe, we only have 1 season a year for rice growing unlike in Asia or > anywhere warmer/tropical where you get 2 yields a year. I'm not sure how many crops per year in Calif. |
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Chinese Sausages
<snip>
> I got the camargue in a Asian supermarket in California. The labelling is > in Japanese and English, and I can't tell if it was packaged in France, > Japan or Los Angeles, or whether it took a detour through Japan on the way > to the US. And yes, it was expensive, 2-3 times as much as most 'better' > rices in similar (2 pound) quantities. But I had gathered that camargue was > kind of a luxury item in France itself. Wow, that's one hell of a detour if it was packed in Japan! 2-3 times the price.... it must have been re-packed or someone is making a very nice profit out of it. Yes camargue rice is probably a little luxury in parts of France but nothing out of the ordinary i would guess. Produce in France is cheap but when it leaves France & comes over to the UK, a significant 1/3 mark up is normal, so god only knows how much more is added on to the price when it decides to get a round the world air ticket. I wonder if it gets to travel 1st class or any airmiles/frequent traveller/flyer bonus points. LOL. > > >A couple of hundred miles south along the camargue coast > > & you be in Spain & i think the first bit of rice growing you'll find will > > be in the Ebro delta. I can't remember where but you'll also find rice > > growing in Italy which brings me to ask... do you grow short grain plump > > rice in America? > > A great deal, especially in California (not coastal, but the Sacramento > region, I believe). A lot of Japanese-style rice, all nicely packaged to > look like it's from Japan .. probably export it to Japan. Hmmm.... i think i'm in the wrong business! DC. |
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Chinese Sausages
<snip>
> From "Seductions of Rice" by Jeffrey Alford and Naomi Duguid: > "Red rice grows among jasmine rice plants in Thailand.... Red rice is > brittle and difficult to polish, so its color lowers the value of any white > rice it is mixed in with. Recently, however, this 'problem' rice has become > sought after as a novelty, sold unpolished. .... Look for needle-slender > grains, mostly a reddish-brown but with the occasional bit of pale white > showing through. [the stuff I've got has occasional white grains] The rice > is unmilled (like brown rice) and so takes longer to cook." I don't know the book but i know the problems the rice growers have. we use to see these 'wild rice' as we call them growing amongst the normal crop but mainly to the outer fringes of the padi field. If the field is near a forest/jungle, the chances are you'll get this inter-mingling of crops. Like i say, we use to cook & eat both white & 'wild rice' together. Little did i know we were trendy back then LOL. That reminds me, all the white rice were sold off, probaly to some big rice supplier while the locals ate the mixed crop. DC. |
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Chinese Sausages
"DC." > wrote ...
> > I don't know the book but i know the problems the rice growers have. we use > to see these 'wild rice' as we call them growing amongst the normal crop but > mainly to the outer fringes of the padi field. If the field is near a > forest/jungle, the chances are you'll get this inter-mingling of crops. Like > i say, we use to cook & eat both white & 'wild rice' together. Little did i > know we were trendy back then LOL. That reminds me, all the white rice were > sold off, probaly to some big rice supplier while the locals ate the mixed > crop. "Seductions of Rice" is an excellent book, or seems to be. The world of rice is pretty complex, it turns out, and they're missing some rices (such as the "golden" rice from Armenian stores, another favorite), and some of the info doesn't seem to gibe with what manufacturers call their rice, or the cooking instructions, but overall very informative and fun to read. They have a book on "Flatbreads and Flavors" that seems highly thought of also. Just FYI, "wild rice" in English, at least in the US, usually refers to a distinct grain (not actually a rice) that originally grew in marshes around the great lakes (e.g. Minnesota), though now it's farmed in a number of other areas. It's considered a gourmet item, and can range from $2-3/pound (i.e. about the same as camargue rice :-), on up to $10 or more for the fanciest, harvested and processed in traditional fashion (there's a lot of history and psychology involved, as well as an interesting and delicious grain). The grains are very long and thin, with a dark brown bran/husk/whatever, and it has a kind of nutty flavor when cooked. |
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Chinese Sausages
Thai Hom Mali Rice Standard
The meaning of terminology in this standard is as follows: Thai Hom Mali Rice means cargo rice and milled rice that obtained from aromatic non-glutinous paddy, that is grown in Thailand, of which varieties are certified by Ministry of Agriculture, for example KDML105, RD15, KL1 of which have natural fragrant aroma varying by new or old crop, cooked rice kernel is soft. Amylose means a type of starch in rice kernel. When cooked, soft or hard texture cooked rice vary, depending on the amount of Amylose content. Other terminology not defined in 1.1 and 1.2 will followed Thai Rice Standard announced by Ministry of Commerce in 1997. "DC." wrote: > > <snip> > > Thanks, DC. I had no idea that "wild rice" also goes by the name "cargo > > rice." Is that a British thing? > > I'm not sure why it's called cargo rice or if the term is of British > origins. I've only seen it packed & sold as cargo rice in the West(UK, US > etc.) > > > And..well, what does "wild rice" mean > > exactly? That the bran is still on it? > > It's just a common name given by most SE Asians(Malays, Chinese, Indonesians > etc) i know who refer to it as 'wild rice' as this is what's found growing > wild in uncultivated areas or in forests/jungles. It's what the Ibans & > Dayaks (natives of Borneo, of which these are only 2 tribes that i know of, > there's more) who eat them on a regular basis. During WW2, a lot of people > who went into hiding in forests/jungles or even people in villages & towns > ate 'wild rice' as long grain white rice & food was hard to find. As for the > bran question, i'm not really sure about that, because after > cooking/boiling, one would expect the bran or husk to come off but the 'wild > rice' that i've eaten were still red & a little firmer compared to normal > rice. The water is also tainted slightly red & if you're cooking this with > normal white rice, the rest of white rice comes out in a dark pinkish/red > colour. That's how we use to cook & eat it, mixed in with white rice. > There's also black rice & black glutinous rice & these are w/o husks as > well. The black glutinous rice(pulot hitam in Malay) is commonly used for > desserts in Malaysia & Indonesia. The Chinese use it as well but not as much > or common as the Malays. I think the Chinese only make some desserts with it > & tend to use black glut. rice mainly in it's fermentation stage where it is > used to make black glut. rice wine. Again this is not very popular these > days & is a dying art. > > > Oh, and I'm Asian too! Why do you say "we Asians call it"? > > I know Peter, i've read many of your previous post & figured that your > family might be from the Philippines. Anyway... maybe i should rephrase that > & say most SE Asians(Malays, Chinese, Indonesians etc) i know call it 'wild > rice'. Does that make it better? With all the political correctness in the > US, I can never tell when i'm steppin' on someones toes. Is it politically > incorrect to use the term Asians now in the US? > > DC... the politically incorrect. > > ps. don't ask me what DC stands for, some American Chinese found it > offensive. |
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Chinese Sausages
"DC." > wrote in message ... > <snip> > > Thanks, DC. I had no idea that "wild rice" also goes by the name "cargo > > rice." Is that a British thing? > > I'm not sure why it's called cargo rice or if the term is of British > origins. I've only seen it packed & sold as cargo rice in the West(UK, US > etc.) > > > And..well, what does "wild rice" mean > > exactly? That the bran is still on it? > > It's just a common name given by most SE Asians(Malays, Chinese, Indonesians > etc) i know who refer to it as 'wild rice' as this is what's found growing > wild in uncultivated areas or in forests/jungles. It's what the Ibans & > Dayaks (natives of Borneo, of which these are only 2 tribes that i know of, > there's more) who eat them on a regular basis. During WW2, a lot of people > who went into hiding in forests/jungles or even people in villages & towns > ate 'wild rice' as long grain white rice & food was hard to find. As for the > bran question, i'm not really sure about that, because after > cooking/boiling, one would expect the bran or husk to come off but the 'wild > rice' that i've eaten were still red & a little firmer compared to normal > rice. The water is also tainted slightly red & if you're cooking this with > normal white rice, the rest of white rice comes out in a dark pinkish/red > colour. That's how we use to cook & eat it, mixed in with white rice. > There's also black rice & black glutinous rice & these are w/o husks as > well. The black glutinous rice(pulot hitam in Malay) is commonly used for > desserts in Malaysia & Indonesia. The Chinese use it as well but not as much > or common as the Malays. I think the Chinese only make some desserts with it > & tend to use black glut. rice mainly in it's fermentation stage where it is > used to make black glut. rice wine. Again this is not very popular these > days & is a dying art. Thanks again, DC. Nice reading. > > Oh, and I'm Asian too! Why do you say "we Asians call it"? > > I know Peter, i've read many of your previous post & figured that your > family might be from the Philippines. Ah, ok. Was wondering why you put it like that. Didn't have to do with PC. Though, several Asians I've spoken to recently think the US is the most racist country on earth, so maybe you should count your blessings you are in the UK. You might be "PC" if you actually lived here. Who knows. Peter |
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Chinese Sausages
"ggull" > wrote in message ... > "Peter Dy" > wrote > > > > "ggull" > wrote [...] > > What's "Thai red jasmine rice"? And > Golden Chick Brand, "Red Jasmine Rice 100%", product of Thailand. > Also has stickers with just plain "Red Rice", so maybe that's the official > name in US. > A very similar, Hocean Brand [may be misspelling of Ocean, since there is a > picture of fish frolicking in the waves], "Milled Red Cargo Rice", also > "gao-dut-do", "riz complet rouge", again product of Thailand. > They look and cook very much the same, except that the Hocean brand has a > very few husks or other bits of debris to wash out (even though it's "extra > super quality":-). Basically a long grain brown rice, with a reddish brown > bran. > From "Seductions of Rice" by Jeffrey Alford and Naomi Duguid: > "Red rice grows among jasmine rice plants in Thailand.... Red rice is > brittle and difficult to polish, so its color lowers the value of any white > rice it is mixed in with. Recently, however, this 'problem' rice has become > sought after as a novelty, sold unpolished. .... Look for needle-slender > grains, mostly a reddish-brown but with the occasional bit of pale white > showing through. [the stuff I've got has occasional white grains] The rice > is unmilled (like brown rice) and so takes longer to cook." It's not Thai black glutinous rice? Sounds sorta like it. > > I've seen Indian/Pakistani parboiled rice, but never Brazilian. > I checked and it is product of Brazil. From the number of brands in the > Brazilian market (maybe even a supermarket), it must be pretty popular > there, maybe even the staple. Alford/Duguid don't mention it as Latin > American. I posted a question about Indian parboiled rice here once, and got only one reply. Good reply though. Does your Brazilian parboiled rice have an unpleasant odor, perhaps? Peter |
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Chinese Sausages
"Peter Dy" > wrote ...
> "ggull" > wrote > > Golden Chick Brand, "Red Jasmine Rice 100%", product of Thailand. >>.... Basically a long grain brown rice, with a reddish brown bran. > > From "Seductions of Rice" by Jeffrey Alford and Naomi Duguid: > > "Red rice grows among jasmine rice plants in Thailand.... Red rice is > > brittle and difficult to polish, so its color lowers the value of any > white > > rice it is mixed in with. Recently, however, this 'problem' rice has > become > > sought after as a novelty, sold unpolished. .... Look for needle-slender > > grains, mostly a reddish-brown but with the occasional bit of pale white > > showing through. [the stuff I've got has occasional white grains] The rice > > is unmilled (like brown rice) and so takes longer to cook." > > > It's not Thai black glutinous rice? Sounds sorta like it. I don't think so. (1) Alford and Duguid distinguish the two, although they call "black glutinous" simply "black". (2) I happened to be in the store today, after reading your post, and noticed some Thai black 'sticky' rice; it did look much the same but was closer to black. The 'red' is more the color of, say, the bark you use in gardening, or redwood. (3) There doesn't seem to be anything sticky or sweet about the cooked rice; it's very much like the Lunenberg's "black japonica" blend in taste and feel. > > > I've seen Indian/Pakistani parboiled rice, but never Brazilian. <...> > I posted a question about Indian parboiled rice here once, and got only one > reply. Good reply though. Does your Brazilian parboiled rice have an > unpleasant odor, perhaps? Not that I've noticed, though my nose is not the most sensitive due to allergies. |
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Chinese Sausages
"ggull" > wrote in message ... > "Peter Dy" > wrote ... > > "ggull" > wrote > > > Golden Chick Brand, "Red Jasmine Rice 100%", product of Thailand. > >>.... Basically a long grain brown rice, with a reddish brown bran. > > > From "Seductions of Rice" by Jeffrey Alford and Naomi Duguid: > > > "Red rice grows among jasmine rice plants in Thailand.... Red rice is > > > brittle and difficult to polish, so its color lowers the value of any > > white > > > rice it is mixed in with. Recently, however, this 'problem' rice has > > become > > > sought after as a novelty, sold unpolished. .... Look for needle-slender > > > grains, mostly a reddish-brown but with the occasional bit of pale white > > > showing through. [the stuff I've got has occasional white grains] The > rice > > > is unmilled (like brown rice) and so takes longer to cook." > > > > > > It's not Thai black glutinous rice? Sounds sorta like it. > > I don't think so. (1) Alford and Duguid distinguish the two, although they > call "black glutinous" simply "black". (2) I happened to be in the store > today, after reading your post, and noticed some Thai black 'sticky' rice; > it did look much the same but was closer to black. The 'red' is more the > color of, say, the bark you use in gardening, or redwood. (3) There doesn't > seem to be anything sticky or sweet about the cooked rice; it's very much > like the Lunenberg's "black japonica" blend in taste and feel. Thanks. > > > > I've seen Indian/Pakistani parboiled rice, but never Brazilian. > <...> > > I posted a question about Indian parboiled rice here once, and got only > one > > reply. Good reply though. Does your Brazilian parboiled rice have an > > unpleasant odor, perhaps? > > Not that I've noticed, though my nose is not the most sensitive due to > allergies. Hmm. I wonder if its "parboiled" nature is different from the Indian version. In the earlier post of mine that I mentioned, I quoted a website explaining how it's "parboiled" (my comments added in brackets): "Parboiling is one of the best ways of processing rice. Parboiling means soaking paddy [rice still in husk] in water for a period of one to three days, steaming once or twice and then drying and milling. This process implies the cooking of the grain [ie. that the rice is thus "parboiled", I think] with the husk [still on]. " http://www.sanjeevkapoor.com/health_nutrition/rice.asp Later, the rice is milled, and remaining grain is a yellowish-brown color. My Bengal cookbook adds: "For the uninitiated the less 'smelly' varieties of parboiled rice are recommended." So, that's why I asked if the Brazilian one had an unpleasant odor. Does that Seduction of Rice book say anything about "smelly" Indian parboiled rice? Peter |
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Chinese Sausages
"Peter Dy" > wrote
> > > > > I've seen Indian/Pakistani parboiled rice, but never Brazilian. > > <...> > > > . Does your Brazilian parboiled rice have an unpleasant odor, perhaps? > > > > Not that I've noticed... > Hmm. I wonder if its "parboiled" nature is different from the Indian > version. In the earlier post of mine that I mentioned, I quoted a website > explaining how it's "parboiled" (my comments added in brackets): > > "Parboiling is one of the best ways of processing rice. Parboiling means > soaking paddy [rice still in husk] in water for a period of one to three > days, steaming once or twice and then drying and milling. This process > implies the cooking of the grain [ie. that the rice is thus "parboiled", I > think] with the husk [still on]. " > > http://www.sanjeevkapoor.com/health_nutrition/rice.asp > > Later, the rice is milled, and remaining grain is a yellowish-brown color. Interesting site, thanks for the ref. The Seduction of Rice book describes a somewhat different technique, observed in a village in Bengal near Calcutta. The rice is boiled briefly, a few minutes, in small batches and then dried in the sun before husking and milling. Maybe this steaming is more of a commercial process. They go into changes in the starches which give parboiled rice its "hard waxy" appearance. > My Bengal cookbook adds: "For the uninitiated the less > 'smelly' varieties of parboiled rice are recommended." So, that's why I > asked if the Brazilian one had an unpleasant odor. > > Does that Seduction of Rice book say anything about "smelly" Indian > parboiled rice? Not a word that I could find. |
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