Julie Bove wrote:
>
> > wrote in message
> ...
>> On Sunday, December 13, 2020 at 7:21:08 PM UTC-6, Hank Rogers wrote:
>>>
>>> Get the cheapest damn rice cooker you can find (about $15). They
>>> are completely 100% idiot proof. They come with a plastic cup
>>> (chinese sized cup). You add however many cups of raw rice you
>>> want. Look inside the cooker's pot, and find the line labelled with
>>> the number of cups you are cooking. Fill to that level with water,
>>> no need to measure the water. IMPORTANT: Plug it into the wall
>>> outlet. Push the on switch. Come back 20 min later. Time to eat.
>>>
>> You forget Hank you are talking to the MOST stupid woman on this
>> group.
>> She can also opt for a microwave rice cooker that also doubles as a
>> steamer.* If Ju-Ju's microwave, taking into consideration the
>> gardener
>> has not stolen it, she can cook rice in it in 11 minutes.* That
>> is if her
>> microwave is a 1200 watt model.
>
> I bought one of those dumb things years ago. Also a microwave pasta
> cooker. That was when I was stuck on the couch with the foot
> injury. Angela had to do the cooking and was afraid of the stove.
> Those things only cooked one cup at a time. And the finished result
> was not good. I think she tried them twice. After that we ate nuked
> baked potatoes almost every night until I was able to cook again. I
> don't use my microwave for cooking.

Well, as usual, it looks like nothing is going to work for you.

On Sunday, December 13, 2020 at 9:18:23 PM UTC-6, wrote:
> > wrote in message
> ...
>
> > On Sunday, December 13, 2020 at 7:21:08 PM UTC-6, Hank Rogers wrote:
> >>
> > You forget Hank you are talking to the MOST stupid woman on this group.
> > She can also opt for a microwave rice cooker that also doubles as a
> > steamer. If Ju-Ju's microwave, taking into consideration the gardener
> > has not stolen it, she can cook rice in it in 11 minutes. That is if her
> > microwave is a 1200 watt model.
> >
> I bought one of those dumb things years ago. Also a microwave pasta cooker.
> That was when I was stuck on the couch with the foot injury. Angela had to
> do the cooking and was afraid of the stove. Those things only cooked one cup
> at a time.
>
Horse shit, another lie out of your stupid mouth. I've got one that will cook around
six cups of rice.
>
> And the finished result was not good. I think she tried them
> twice. After that we ate nuked baked potatoes almost every night until I was
> able to cook again. I don't use my microwave for cooking.
>
Two dumb asses living in the same house, why am I not surprised two retarded
assholes cannot use a microwave to cook a simple dish of rice.

Good grief, more retarded behavior.

On Sunday, December 13, 2020 at 9:33:14 PM UTC-6, Hank Rogers wrote:
>
> Well, as usual, it looks like nothing is going to work for you.
>
If anything works for dumbass it does not generate dozens of replies to her
self-made problem. Therefore no attention which she thrives on.

On Saturday, December 12, 2020 at 11:32:50 PM UTC-7, wrote:
> Normally, my go to white rice is any cheap stuff I can find. I am trying to
> stay out of stores right now so no more bulk stuff from Winco. Other than
> that, I generally buy the store brand. I use the proportions of 1 cup rice
> to one cup water or broth. Might add a little salt, butter or olive oil,
> depending on what I make. Bring to a boil, cook on low. covered, for 20 min.
> Perfect!
>
> But I only recently was able to get the Walmart brand. I'm trying to use up
> the older rice. It's Blue Ribbon brand. Looks like any other rice when raw.
> I failed to read the package directions. For some reason, it uses 2 cups of
> water for each cup of rice. Cook time still 20 min.
>
> I will add that I had another rice fail recently for the same reason, but
> that was minor. It was a small bag and I added it to some chicken broth. I
> was having stomach issues then and didn't pay a lick of attention to the
> texture, which was mush by the time it finally cooked.
>
> This time it was worse! I used 3 cups of rice. At 20 minutes, it was dry and
> raw. I kept adding more water, cooking more. Nope. At 2.5 hours of cooking,
> I had some soupy, gummy, rice that was still hard in the middle. Argh! I
> give up. I transferred it to my big pasta pot and after it cools, I'll toss
> it.
>
> I'm trying again now using the correct proportions of rice and water, but if
> this is another fail, I'm going to toss the rest of it which unfortunately
> is several large bags. We have had such a long grain rice shortage here that
> when I did find it, I bought several bags.
>
> I do know that not all rices cook the same way. Such as brown rice, light
> brown rice, Basmati, Jasmine, short grain, medium grain, instant,
> converted,etc. But from the way the front of the package looks, it's an
> ordinary long grain white rice. Why the big difference?
>
> Update on next batch. Followed directions to a tee. It did say to cook for
> 20 min. or until water was absorbed. At 20 min. Very little water was
> absorbed and the rice was hard. At 38 min., the rice was slightly gummy but
> cooked through. Certainly not worth the price I paid for it. Grr..

I'm afraid that you will NEVER learn how to cook. Nothing wrong with the rice...the fault is YOURS. Rice is so
easy to cook that any novice should have success.
=====

"Roy" > wrote in message
...
> On Saturday, December 12, 2020 at 11:32:50 PM UTC-7,
> wrote:
>> Normally, my go to white rice is any cheap stuff I can find. I am trying
>> to
>> stay out of stores right now so no more bulk stuff from Winco. Other than
>> that, I generally buy the store brand. I use the proportions of 1 cup
>> rice
>> to one cup water or broth. Might add a little salt, butter or olive oil,
>> depending on what I make. Bring to a boil, cook on low. covered, for 20
>> min.
>> Perfect!
>>
>> But I only recently was able to get the Walmart brand. I'm trying to use
>> up
>> the older rice. It's Blue Ribbon brand. Looks like any other rice when
>> raw.
>> I failed to read the package directions. For some reason, it uses 2 cups
>> of
>> water for each cup of rice. Cook time still 20 min.
>>
>> I will add that I had another rice fail recently for the same reason, but
>> that was minor. It was a small bag and I added it to some chicken broth.
>> I
>> was having stomach issues then and didn't pay a lick of attention to the
>> texture, which was mush by the time it finally cooked.
>>
>> This time it was worse! I used 3 cups of rice. At 20 minutes, it was dry
>> and
>> raw. I kept adding more water, cooking more. Nope. At 2.5 hours of
>> cooking,
>> I had some soupy, gummy, rice that was still hard in the middle. Argh! I
>> give up. I transferred it to my big pasta pot and after it cools, I'll
>> toss
>> it.
>>
>> I'm trying again now using the correct proportions of rice and water, but
>> if
>> this is another fail, I'm going to toss the rest of it which
>> unfortunately
>> is several large bags. We have had such a long grain rice shortage here
>> that
>> when I did find it, I bought several bags.
>>
>> I do know that not all rices cook the same way. Such as brown rice, light
>> brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>> converted,etc. But from the way the front of the package looks, it's an
>> ordinary long grain white rice. Why the big difference?
>>
>> Update on next batch. Followed directions to a tee. It did say to cook
>> for
>> 20 min. or until water was absorbed. At 20 min. Very little water was
>> absorbed and the rice was hard. At 38 min., the rice was slightly gummy
>> but
>> cooked through. Certainly not worth the price I paid for it. Grr..
>
> I'm afraid that you will NEVER learn how to cook. Nothing wrong with the
> rice...the fault is YOURS. Rice is so
> easy to cook that any novice should have success.
> =====

I used it a little while ago for Mexican rice. Came out just fine then.

On Sunday, December 13, 2020 at 4:11:38 PM UTC-5, wrote:

> Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up cooking
> rice. She probably screws up boiling water, too.

I've done it, but not as badly nor as frequently as Julie. The two major
culprits are turning down the heat too soon or turning it down too late.
Both are a symptom of having more things going on than I can keep track of.

Cindy Hamilton

On Sun, 13 Dec 2020 13:30:52 -0700, Doris Night wrote:
+
9
> I have *always* used the two to one ratio for rice. I have no idea why
> you would ever use equal parts rice and water. I cook mainly with
> Jasmine and Basmati rice, and never with cheap stuff.

I think 1:1 is used for some short grain rices, but everything else
is at least 1.5 water to 1 rice. Most of my Jasmine rices use
1.5-1.6 cups water.

-sw

On 12/13/2020 9:16 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
>> Julie Bove wrote:
>>
>> > Normally, my go to white rice is any cheap stuff I can find. I am
>> > trying to stay out of stores right now so no more bulk stuff from
>> > Winco. Other than that, I generally buy the store brand. I use the
>> > proportions of 1 cup rice to one cup water or broth. Might add a
>> > little salt, butter or olive oil, depending on what I make. Bring to
>> > a boil, cook on low. covered, for 20 min. Perfect!
>> This is an 'instant rice' (you can tell from the water proportions).
>> >
>> > But I only recently was able to get the Walmart brand. I'm trying to
>> > use up the older rice. It's Blue Ribbon brand. Looks like any other
>> > rice when raw. I failed to read the package directions. For some
>> > reason, it uses 2 cups of water for each cup of rice. Cook time still
>> > 20 min.
>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> water. You'll see dsi1 and I always talking that amount. Minor
>> variations based on special things like sushi, congee/juk etc.
>> > I will add that I had another rice fail recently for the same reason,
>> > but that was minor. It was a small bag and I added it to some chicken
>> > broth. I was having stomach issues then and didn't pay a lick of
>> > attention to the texture, which was mush by the time it finally
>> > cooked.
>> Such is apt to be either more than 2 cups broth (you just made a basic
>> congee/juk/rice porridge) or it was an instant rice made with 2 cups
>> broth. Don't despair, it's supposed to do that if the proportions lead
>> to it.
>> > I do know that not all rices cook the same way. Such as brown rice,
>> > light brown rice, Basmati, Jasmine, short grain, medium grain,
>> > instant, converted,etc. But from the way the front of the package
>> > looks, it's an ordinary long grain white rice. Why the big difference?
>> >
>> > Update on next batch. Followed directions to a tee. It did say to
>> > cook for 20 min. or until water was absorbed. At 20 min. Very little
>> > water was absorbed and the rice was hard. At 38 min., the rice was
>> > slightly gummy but cooked through. Certainly not worth the price I
>> > paid for it. Grr..
>> In this case, I suspect it was very old rice but also, it may be ok but
>> work better in a rice maker than a stove top. That doesn't matter
>> since you only stove top. Donate unopened bags to local food kitchen.
> I don't know how to cook anything other than Japanese medium grain rice.
> White people think it's weird that Asians wash their rice but that's the
> way I learned it. I also let the rice soak for 20 minutes before
> cooking. During that time, the rice turns from translucent to opaque.
> This is done to prevent the inside of the grain from being uncooked.
> I'll pretty much add water to the rice so that the level is about an
> inch or so above the rice, regardless of how much rice is in the pot. It
> doesn't make much sense but that's the way I learned it. My induction
> range allows me to make perfect, scorch-free, rice. I don't need no
> stinkin' rice cooker. If I had any other stove, I'd just buy an
> automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ
>
> ---
>
> I've had rice that required rinsing and/or soaking. Brown basmati was
> one such. There was a white rice but can't remember now what it was.
>
Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
Long grain takes 20 minutes.

On 12/13/2020 10:29 PM, Hank Rogers wrote:
> Julie Bove wrote:
>> I once bought rice with rat turds in it. I couldn't remember where I
>> bought it. Found out later it was Central Market. I wrote to the
>> company. Even sent them pics. No response. The bag wasn't even open.
>> They were clearly visible at the bottom of the stand up bag. Angela
>> was sick at the time and I ran to the grocery store for a few items.
>> Had I not been in such a hurry, I might have noticed.
>
> Those are put in to flavor the rice, but you can pick them out if you
> don't like that flavor.
>
> If you do, do it BEFORE cooking!

I consider rat turds and insect parts a bonus in my food. Extra protein.

On 12/13/2020 10:30 PM, Julie Bove wrote:
> Mexican/Spanish rice all the time. Can a rice cooker do that?

Sure it can but you don't need any rice cooker to make good rice.
I would only consider one if I cooked rice for many people often.

On 12/13/2020 6:22 PM, wrote:
> I seriously doubt that 'powdered Parmesan cheese' aka Kraft in the green can,
> has a expiration date. Even if it should have such a date she's too stupid to
> realize it's just a date to protect the company if somebody gripes it has no
> expiration date.

The Kraft parmesan cheese comes in a plastic jar these days not the old
cardboard 'CAN'. I have one here now and they do have an expiration
date. Mine says May 2020 but no worries. I still use it and it's fine.

I like it better than fresh because, dried, the flavor is more
concentrated than fresh. Not much extra ingredients added. It's just
stronger tasting which I like.


















`````````````````````````````````````````````````` `````````````````````````````````````````````````` ``````````````+

Gary wrote:

> On 12/13/2020 9:16 PM, Julie Bove wrote:
> >
> > "dsi1" > wrote in message
> > ...
> > On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> >> Julie Bove wrote:
> >>
> >> > Normally, my go to white rice is any cheap stuff I can find. I am
> >> > trying to stay out of stores right now so no more bulk stuff from
> >> > Winco. Other than that, I generally buy the store brand. I use the
> >> > proportions of 1 cup rice to one cup water or broth. Might add a
> >> > little salt, butter or olive oil, depending on what I make. Bring to
> >> > a boil, cook on low. covered, for 20 min. Perfect!
> >> This is an 'instant rice' (you can tell from the water proportions).
> >> >
> >> > But I only recently was able to get the Walmart brand. I'm trying to
> >> > use up the older rice. It's Blue Ribbon brand. Looks like any other
> >> > rice when raw. I failed to read the package directions. For some
> >> > reason, it uses 2 cups of water for each cup of rice. Cook time still
> >> > 20 min.
> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> >> water. You'll see dsi1 and I always talking that amount. Minor
> >> variations based on special things like sushi, congee/juk etc.
> >> > I will add that I had another rice fail recently for the same reason,
> >> > but that was minor. It was a small bag and I added it to some chicken
> >> > broth. I was having stomach issues then and didn't pay a lick of
> >> > attention to the texture, which was mush by the time it finally
> >> > cooked.
> >> Such is apt to be either more than 2 cups broth (you just made a basic
> >> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> >> broth. Don't despair, it's supposed to do that if the proportions lead
> >> to it.
> >> > I do know that not all rices cook the same way. Such as brown rice,
> >> > light brown rice, Basmati, Jasmine, short grain, medium grain,
> >> > instant, converted,etc. But from the way the front of the package
> >> > looks, it's an ordinary long grain white rice. Why the big difference?
> >> >
> >> > Update on next batch. Followed directions to a tee. It did say to
> >> > cook for 20 min. or until water was absorbed. At 20 min. Very little
> >> > water was absorbed and the rice was hard. At 38 min., the rice was
> >> > slightly gummy but cooked through. Certainly not worth the price I
> >> > paid for it. Grr..
> >> In this case, I suspect it was very old rice but also, it may be ok but
> >> work better in a rice maker than a stove top. That doesn't matter
> >> since you only stove top. Donate unopened bags to local food kitchen.
> > I don't know how to cook anything other than Japanese medium grain rice.
> > White people think it's weird that Asians wash their rice but that's the
> > way I learned it. I also let the rice soak for 20 minutes before
> > cooking. During that time, the rice turns from translucent to opaque.
> > This is done to prevent the inside of the grain from being uncooked.
> > I'll pretty much add water to the rice so that the level is about an
> > inch or so above the rice, regardless of how much rice is in the pot. It
> > doesn't make much sense but that's the way I learned it. My induction
> > range allows me to make perfect, scorch-free, rice. I don't need no
> > stinkin' rice cooker. If I had any other stove, I'd just buy an
> > automatic rice cooker.
> >
> > https://www.youtube.com/watch?v=45wHe9KdmrQ
> >
> > ---
> >
> > I've had rice that required rinsing and/or soaking. Brown basmati was
> > one such. There was a white rice but can't remember now what it was.
> >
> Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
> Long grain takes 20 minutes.


Or for convenience you can get Minute Rice, comes in various types. Also Uncle Ben's and others even have pre - cooked rice, just warm it up, comes in pouches or cups...I keep some pouches of UB's if I need some "quickie" rice:

https://minuterice.com/products/

https://www.unclebens.com/rice-products/all

--
Best
Greg

On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
wrote:

>On 12/13/2020 10:21 AM, cshenk wrote:
>> Julie Bove wrote:
>>
>>> Normally, my go to white rice is any cheap stuff I can find. I am
>>> trying to stay out of stores right now so no more bulk stuff from
>>> Winco. Other than that, I generally buy the store brand. I use the
>>> proportions of 1 cup rice to one cup water or broth. Might add a
>>> little salt, butter or olive oil, depending on what I make. Bring to
>>> a boil, cook on low. covered, for 20 min. Perfect!
>>
>> This is an 'instant rice' (you can tell from the water proportions).
>>
>Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>
>>> But I only recently was able to get the Walmart brand. I'm trying to
>>> use up the older rice. It's Blue Ribbon brand. Looks like any other
>>> rice when raw. I failed to read the package directions. For some
>>> reason, it uses 2 cups of water for each cup of rice. Cook time still
>>> 20 min.
>>
>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> water.
>>
>Says so right on the any package of long grain white rice. 2:1 ratio.
>
>>> I will add that I had another rice fail recently for the same reason,
>>> but that was minor. It was a small bag and I added it to some chicken
>>> broth. I was having stomach issues then and didn't pay a lick of
>>> attention to the texture, which was mush by the time it finally
>>> cooked.
>>
>She overcooked it because she wasn't feeling well, didn't set a timer
>and let it over cook to mush. It is not the fault of the brand of rice.
> She's lucky it didn't burn but likely added too much chicken broth for
>that to happen.
>
>> In this case, I suspect it was very old rice but also, it may be ok but
>> work better in a rice maker than a stove top. That doesn't matter
>> since you only stove top. Donate unopened bags to local food kitchen.
>>
>She's not about to buy a rice cooker, despite how often she cooks rice.
> It's easier to try to blame the brand rather than the cook.
>
>Jill

I don't have a rice cooker, I'd never consider one. I was born with
round eyes and curly platinum blond hair and I can still cook rice
perfectly in an ordinary pot. Sometimes when I'm feeling culinarilly
adventurous I find a left over ramen seasoning packet and substitute
rice for ramen noodles... perfectly flavorful rice... sometimes a corn
starch slurry and a beaten egg makes it drop dead good! hehe

On Mon, 14 Dec 2020 14:17:07 -0500, Sheldon Martin >
wrote:

>On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
>wrote:
>
>>On 12/13/2020 10:21 AM, cshenk wrote:
>>> Julie Bove wrote:
>>>
>>>> Normally, my go to white rice is any cheap stuff I can find. I am
>>>> trying to stay out of stores right now so no more bulk stuff from
>>>> Winco. Other than that, I generally buy the store brand. I use the
>>>> proportions of 1 cup rice to one cup water or broth. Might add a
>>>> little salt, butter or olive oil, depending on what I make. Bring to
>>>> a boil, cook on low. covered, for 20 min. Perfect!
>>>
>>> This is an 'instant rice' (you can tell from the water proportions).
>>>
>>Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>
>>>> But I only recently was able to get the Walmart brand. I'm trying to
>>>> use up the older rice. It's Blue Ribbon brand. Looks like any other
>>>> rice when raw. I failed to read the package directions. For some
>>>> reason, it uses 2 cups of water for each cup of rice. Cook time still
>>>> 20 min.
>>>
>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>> water.
>>>
>>Says so right on the any package of long grain white rice. 2:1 ratio.
>>
>>>> I will add that I had another rice fail recently for the same reason,
>>>> but that was minor. It was a small bag and I added it to some chicken
>>>> broth. I was having stomach issues then and didn't pay a lick of
>>>> attention to the texture, which was mush by the time it finally
>>>> cooked.
>>>
>>She overcooked it because she wasn't feeling well, didn't set a timer
>>and let it over cook to mush. It is not the fault of the brand of rice.
>> She's lucky it didn't burn but likely added too much chicken broth for
>>that to happen.
>>
>>> In this case, I suspect it was very old rice but also, it may be ok but
>>> work better in a rice maker than a stove top. That doesn't matter
>>> since you only stove top. Donate unopened bags to local food kitchen.
>>>
>>She's not about to buy a rice cooker, despite how often she cooks rice.
>> It's easier to try to blame the brand rather than the cook.
>>
>>Jill
>
>I don't have a rice cooker, I'd never consider one. I was born with
>round eyes and curly platinum blond hair

Oh? What happened?

On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton wrote:
>
> On Sunday, December 13, 2020 at 4:11:38 PM UTC-5, wrote:
>
> > Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up cooking
> > rice. She probably screws up boiling water, too.
> >
> I've done it, but not as badly nor as frequently as Julie. The two major
> culprits are turning down the heat too soon or turning it down too late.
> Both are a symptom of having more things going on than I can keep track of.
>
> Cindy Hamilton
>
You are excused, you are not retarded. You don't act like stupidity is a virtue.

On Mon, 14 Dec 2020 12:52:40 -0800 (PST), "
> wrote:

>On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton wrote:
>>
>> On Sunday, December 13, 2020 at 4:11:38 PM UTC-5, wrote:
>>
>> > Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up cooking
>> > rice. She probably screws up boiling water, too.
>> >
>> I've done it, but not as badly nor as frequently as Julie. The two major
>> culprits are turning down the heat too soon or turning it down too late.
>> Both are a symptom of having more things going on than I can keep track of.
>>
>> Cindy Hamilton
>>
>You are excused, you are not retarded. You don't act like stupidity is a virtue.

You act like rudeness is a virtue.

On Monday, December 14, 2020 at 2:54:59 PM UTC-6, Bruce wrote:
>
> You act like rudeness is a virtue.
>
It is when dealing with our resident dunce.

On Monday, December 14, 2020 at 3:52:45 PM UTC-5, wrote:
> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton wrote:
> >
> > On Sunday, December 13, 2020 at 4:11:38 PM UTC-5, wrote:
> >
> > > Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up cooking
> > > rice. She probably screws up boiling water, too.
> > >
> > I've done it, but not as badly nor as frequently as Julie. The two major
> > culprits are turning down the heat too soon or turning it down too late.
> > Both are a symptom of having more things going on than I can keep track of.
> >
> > Cindy Hamilton
> >
> You are excused, you are not retarded. You don't act like stupidity is a virtue.

I'm disinclined to tell the world when I've done something wrong. I'd rather
keep that to myself.

Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
rice is so inexpensive I don't worry about buying the rock-bottom cheapest
stuff. Riceland or Mahatma for me.

Cindy Hamilton

"dsi1" wrote in message
...

On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> Julie Bove wrote:
>
> > Normally, my go to white rice is any cheap stuff I can find. I am
> > trying to stay out of stores right now so no more bulk stuff from
> > Winco. Other than that, I generally buy the store brand. I use the
> > proportions of 1 cup rice to one cup water or broth. Might add a
> > little salt, butter or olive oil, depending on what I make. Bring to
> > a boil, cook on low. covered, for 20 min. Perfect!
> This is an 'instant rice' (you can tell from the water proportions).
> >
> > But I only recently was able to get the Walmart brand. I'm trying to
> > use up the older rice. It's Blue Ribbon brand. Looks like any other
> > rice when raw. I failed to read the package directions. For some
> > reason, it uses 2 cups of water for each cup of rice. Cook time still
> > 20 min.
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > I will add that I had another rice fail recently for the same reason,
> > but that was minor. It was a small bag and I added it to some chicken
> > broth. I was having stomach issues then and didn't pay a lick of
> > attention to the texture, which was mush by the time it finally
> > cooked.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > I do know that not all rices cook the same way. Such as brown rice,
> > light brown rice, Basmati, Jasmine, short grain, medium grain,
> > instant, converted,etc. But from the way the front of the package
> > looks, it's an ordinary long grain white rice. Why the big difference?
> >
> > Update on next batch. Followed directions to a tee. It did say to
> > cook for 20 min. or until water was absorbed. At 20 min. Very little
> > water was absorbed and the rice was hard. At 38 min., the rice was
> > slightly gummy but cooked through. Certainly not worth the price I
> > paid for it. Grr..
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
I don't know how to cook anything other than Japanese medium grain rice.
White people think it's weird that Asians wash their rice but that's the way
I learned it. I also let the rice soak for 20 minutes before cooking. During
that time, the rice turns from translucent to opaque. This is done to
prevent the inside of the grain from being uncooked. I'll pretty much add
water to the rice so that the level is about an inch or so above the rice,
regardless of how much rice is in the pot. It doesn't make much sense but
that's the way I learned it. My induction range allows me to make perfect,
scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
stove, I'd just buy an automatic rice cooker.

https://www.youtube.com/watch?v=45wHe9KdmrQ

=====

I wash my rice!!! Why do you think it is weird for people to do that??
Oh I don't let it soak though. I will try it next time)

Oh yes. I have a rice cooker too))) I will try that way of measuring
the water with my finger LOL Do you really do that??))

On Mon, 14 Dec 2020 13:14:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, December 14, 2020 at 3:52:45 PM UTC-5, wrote:
>> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton wrote:
>> >
>> > On Sunday, December 13, 2020 at 4:11:38 PM UTC-5, wrote:
>> >
>> > > Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up cooking
>> > > rice. She probably screws up boiling water, too.
>> > >
>> > I've done it, but not as badly nor as frequently as Julie. The two major
>> > culprits are turning down the heat too soon or turning it down too late.
>> > Both are a symptom of having more things going on than I can keep track of.
>> >
>> > Cindy Hamilton
>> >
>> You are excused, you are not retarded. You don't act like stupidity is a virtue.
>
>I'm disinclined to tell the world when I've done something wrong. I'd rather
>keep that to myself.
>
>Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
>rice is so inexpensive I don't worry about buying the rock-bottom cheapest
>stuff. Riceland or Mahatma for me.
>
>Cindy Hamilton

I've never looked at the price of rice... rice is so cheap who cares
if a brand is 2¢ less a pound. I've been buying Goya rice in 20 pound
bags for years and years and have never noticed the price...
especially since a 20 pound bag lasts us nearly 20 years.

Bruce wrote:
> On Mon, 14 Dec 2020 14:17:07 -0500, Sheldon Martin >
> wrote:
>
>> On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
>> wrote:
>>
>>> On 12/13/2020 10:21 AM, cshenk wrote:
>>>> Julie Bove wrote:
>>>>
>>>>> Normally, my go to white rice is any cheap stuff I can find. I am
>>>>> trying to stay out of stores right now so no more bulk stuff from
>>>>> Winco. Other than that, I generally buy the store brand. I use the
>>>>> proportions of 1 cup rice to one cup water or broth. Might add a
>>>>> little salt, butter or olive oil, depending on what I make. Bring to
>>>>> a boil, cook on low. covered, for 20 min. Perfect!
>>>>
>>>> This is an 'instant rice' (you can tell from the water proportions).
>>>>
>>> Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>>
>>>>> But I only recently was able to get the Walmart brand. I'm trying to
>>>>> use up the older rice. It's Blue Ribbon brand. Looks like any other
>>>>> rice when raw. I failed to read the package directions. For some
>>>>> reason, it uses 2 cups of water for each cup of rice. Cook time still
>>>>> 20 min.
>>>>
>>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>>> water.
>>>>
>>> Says so right on the any package of long grain white rice. 2:1 ratio.
>>>
>>>>> I will add that I had another rice fail recently for the same reason,
>>>>> but that was minor. It was a small bag and I added it to some chicken
>>>>> broth. I was having stomach issues then and didn't pay a lick of
>>>>> attention to the texture, which was mush by the time it finally
>>>>> cooked.
>>>>
>>> She overcooked it because she wasn't feeling well, didn't set a timer
>>> and let it over cook to mush. It is not the fault of the brand of rice.
>>> She's lucky it didn't burn but likely added too much chicken broth for
>>> that to happen.
>>>
>>>> In this case, I suspect it was very old rice but also, it may be ok but
>>>> work better in a rice maker than a stove top. That doesn't matter
>>>> since you only stove top. Donate unopened bags to local food kitchen.
>>>>
>>> She's not about to buy a rice cooker, despite how often she cooks rice.
>>> It's easier to try to blame the brand rather than the cook.
>>>
>>> Jill
>>
>> I don't have a rice cooker, I'd never consider one. I was born with
>> round eyes and curly platinum blond hair
>
> Oh? What happened?
>

Don't all jews have blond hair?

On 12/14/2020 4:14 PM, Cindy Hamilton wrote:

>
> I'm disinclined to tell the world when I've done something wrong. I'd rather
> keep that to myself.
>
> Cindy Hamilton
>

Disagree. Confession, it is said, is good for the soul. We members of
RFC should fess up our wrongs and fee ourselves from the torture of shame.

OK, I'll start. I had a '71 Ford with whitewall tires. I was parking
it and scrapped the whitewall on the curb, marking it.

I feel better already. Relieved of the shame, my day is brighter.

On Monday, December 14, 2020 at 11:25:34 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> > Julie Bove wrote:
> >
> > > Normally, my go to white rice is any cheap stuff I can find. I am
> > > trying to stay out of stores right now so no more bulk stuff from
> > > Winco. Other than that, I generally buy the store brand. I use the
> > > proportions of 1 cup rice to one cup water or broth. Might add a
> > > little salt, butter or olive oil, depending on what I make. Bring to
> > > a boil, cook on low. covered, for 20 min. Perfect!
> > This is an 'instant rice' (you can tell from the water proportions).
> > >
> > > But I only recently was able to get the Walmart brand. I'm trying to
> > > use up the older rice. It's Blue Ribbon brand. Looks like any other
> > > rice when raw. I failed to read the package directions. For some
> > > reason, it uses 2 cups of water for each cup of rice. Cook time still
> > > 20 min.
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water. You'll see dsi1 and I always talking that amount. Minor
> > variations based on special things like sushi, congee/juk etc.
> > > I will add that I had another rice fail recently for the same reason,
> > > but that was minor. It was a small bag and I added it to some chicken
> > > broth. I was having stomach issues then and didn't pay a lick of
> > > attention to the texture, which was mush by the time it finally
> > > cooked.
> > Such is apt to be either more than 2 cups broth (you just made a basic
> > congee/juk/rice porridge) or it was an instant rice made with 2 cups
> > broth. Don't despair, it's supposed to do that if the proportions lead
> > to it.
> > > I do know that not all rices cook the same way. Such as brown rice,
> > > light brown rice, Basmati, Jasmine, short grain, medium grain,
> > > instant, converted,etc. But from the way the front of the package
> > > looks, it's an ordinary long grain white rice. Why the big difference?
> > >
> > > Update on next batch. Followed directions to a tee. It did say to
> > > cook for 20 min. or until water was absorbed. At 20 min. Very little
> > > water was absorbed and the rice was hard. At 38 min., the rice was
> > > slightly gummy but cooked through. Certainly not worth the price I
> > > paid for it. Grr..
> > In this case, I suspect it was very old rice but also, it may be ok but
> > work better in a rice maker than a stove top. That doesn't matter
> > since you only stove top. Donate unopened bags to local food kitchen.
> I don't know how to cook anything other than Japanese medium grain rice.
> White people think it's weird that Asians wash their rice but that's the way
> I learned it. I also let the rice soak for 20 minutes before cooking. During
> that time, the rice turns from translucent to opaque. This is done to
> prevent the inside of the grain from being uncooked. I'll pretty much add
> water to the rice so that the level is about an inch or so above the rice,
> regardless of how much rice is in the pot. It doesn't make much sense but
> that's the way I learned it. My induction range allows me to make perfect,
> scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
> stove, I'd just buy an automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ
> =====
>
> I wash my rice!!! Why do you think it is weird for people to do that??
> Oh I don't let it soak though. I will try it next time)
>
> Oh yes. I have a rice cooker too))) I will try that way of measuring
> the water with my finger LOL Do you really do that??))
A lot of people will say that you don't need to wash rice before cooking but for a lot of Asian type folks, that's a horrible notion. You probably don't need to soak for 20 minutes unless you tend to make rice that's not cooked in the center. I don't like to take chance with my rice though. The finger method was the way my mom taught me back in the 60's. I must confess that I never really understood the concept so I always just eyeball the water levels.

https://www.youtube.com/watch?v=53me-ICi_f8

On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton wrote:
>
> Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
> rice is so inexpensive I don't worry about buying the rock-bottom cheapest
> stuff. Riceland or Mahatma for me.
>
> Cindy Hamilton
>
When have you ever read a post from Julie that she hasn't screwed up a dish, it
doesn't taste right, it didn't cook up correctly, I don't like that, I can't eat that, that
is not available here, we had to wait in line for a year for a table, I can't get my mail?

Riceland and Mahatma works for me, too. Even the stuff from Dollar Tree cooks up
perfect every time.

On Mon, 14 Dec 2020 15:09:08 -0800 (PST), "
> wrote:

>On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton wrote:
>>
>> Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
>> rice is so inexpensive I don't worry about buying the rock-bottom cheapest
>> stuff. Riceland or Mahatma for me.
>>
>> Cindy Hamilton
>>
>When have you ever read a post from Julie that she hasn't screwed up a dish, it
>doesn't taste right, it didn't cook up correctly, I don't like that, I can't eat that, that
>is not available here, we had to wait in line for a year for a table, I can't get my mail?

If it bothers you, why read it?

On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>
> If it bothers you, why read it?
>
I keep hoping and thinking that s.o.m.e. day there will be a normal post,
not one that is her usual attention-seeking dribble. That's why.

wrote:
> On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>>
>> If it bothers you, why read it?
>>
> I keep hoping and thinking that s.o.m.e. day there will be a normal post,
> not one that is her usual attention-seeking dribble. That's why.
>

Hahahahahaha ...Not a chance!

Before that ever happens, hell will freeze over, Druce won't sniff
butts, and kuth will be sane.

On Mon, 14 Dec 2020 15:37:09 -0800 (PST), "
> wrote:

>On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>>
>> If it bothers you, why read it?
>>
>I keep hoping and thinking that s.o.m.e. day there will be a normal post,
>not one that is her usual attention-seeking dribble. That's why.

Yeah, right.

"GM" > wrote in message
...
> Gary wrote:
>
>> On 12/13/2020 9:16 PM, Julie Bove wrote:
>> >
>> > "dsi1" > wrote in message
>> > ...
>> > On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
>> >> Julie Bove wrote:
>> >>
>> >> > Normally, my go to white rice is any cheap stuff I can find. I am
>> >> > trying to stay out of stores right now so no more bulk stuff from
>> >> > Winco. Other than that, I generally buy the store brand. I use the
>> >> > proportions of 1 cup rice to one cup water or broth. Might add a
>> >> > little salt, butter or olive oil, depending on what I make. Bring to
>> >> > a boil, cook on low. covered, for 20 min. Perfect!
>> >> This is an 'instant rice' (you can tell from the water proportions).
>> >> >
>> >> > But I only recently was able to get the Walmart brand. I'm trying to
>> >> > use up the older rice. It's Blue Ribbon brand. Looks like any other
>> >> > rice when raw. I failed to read the package directions. For some
>> >> > reason, it uses 2 cups of water for each cup of rice. Cook time
>> >> > still
>> >> > 20 min.
>> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> >> water. You'll see dsi1 and I always talking that amount. Minor
>> >> variations based on special things like sushi, congee/juk etc.
>> >> > I will add that I had another rice fail recently for the same
>> >> > reason,
>> >> > but that was minor. It was a small bag and I added it to some
>> >> > chicken
>> >> > broth. I was having stomach issues then and didn't pay a lick of
>> >> > attention to the texture, which was mush by the time it finally
>> >> > cooked.
>> >> Such is apt to be either more than 2 cups broth (you just made a basic
>> >> congee/juk/rice porridge) or it was an instant rice made with 2 cups
>> >> broth. Don't despair, it's supposed to do that if the proportions lead
>> >> to it.
>> >> > I do know that not all rices cook the same way. Such as brown rice,
>> >> > light brown rice, Basmati, Jasmine, short grain, medium grain,
>> >> > instant, converted,etc. But from the way the front of the package
>> >> > looks, it's an ordinary long grain white rice. Why the big
>> >> > difference?
>> >> >
>> >> > Update on next batch. Followed directions to a tee. It did say to
>> >> > cook for 20 min. or until water was absorbed. At 20 min. Very little
>> >> > water was absorbed and the rice was hard. At 38 min., the rice was
>> >> > slightly gummy but cooked through. Certainly not worth the price I
>> >> > paid for it. Grr..
>> >> In this case, I suspect it was very old rice but also, it may be ok
>> >> but
>> >> work better in a rice maker than a stove top. That doesn't matter
>> >> since you only stove top. Donate unopened bags to local food kitchen.
>> > I don't know how to cook anything other than Japanese medium grain
>> > rice.
>> > White people think it's weird that Asians wash their rice but that's
>> > the
>> > way I learned it. I also let the rice soak for 20 minutes before
>> > cooking. During that time, the rice turns from translucent to opaque.
>> > This is done to prevent the inside of the grain from being uncooked.
>> > I'll pretty much add water to the rice so that the level is about an
>> > inch or so above the rice, regardless of how much rice is in the pot.
>> > It
>> > doesn't make much sense but that's the way I learned it. My induction
>> > range allows me to make perfect, scorch-free, rice. I don't need no
>> > stinkin' rice cooker. If I had any other stove, I'd just buy an
>> > automatic rice cooker.
>> >
>> > https://www.youtube.com/watch?v=45wHe9KdmrQ
>> >
>> > ---
>> >
>> > I've had rice that required rinsing and/or soaking. Brown basmati was
>> > one such. There was a white rice but can't remember now what it was.
>> >
>> Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
>> Long grain takes 20 minutes.
>
>
> Or for convenience you can get Minute Rice, comes in various types. Also
> Uncle Ben's and others even have pre - cooked rice, just warm it up, comes
> in pouches or cups...I keep some pouches of UB's if I need some "quickie"
> rice:
>
> https://minuterice.com/products/
>
> https://www.unclebens.com/rice-products/all
>

No way. I grew up eating either Uncle Ben's white rice or instant brown.
Yuckaroni. I'd rather not eat.

"Gary" > wrote in message
...
> On 12/13/2020 10:30 PM, Julie Bove wrote:
>> Mexican/Spanish rice all the time. Can a rice cooker do that?
>
> Sure it can but you don't need any rice cooker to make good rice.
> I would only consider one if I cooked rice for many people often.

I am unfamiliar with rice cookers. So they can fry things too?

"Gary" > wrote in message
...
> On 12/13/2020 6:22 PM, wrote:
>> I seriously doubt that 'powdered Parmesan cheese' aka Kraft in the green
>> can,
>> has a expiration date. Even if it should have such a date she's too
>> stupid to
>> realize it's just a date to protect the company if somebody gripes it has
>> no
>> expiration date.
>
> The Kraft parmesan cheese comes in a plastic jar these days not the old
> cardboard 'CAN'. I have one here now and they do have an expiration date.
> Mine says May 2020 but no worries. I still use it and it's fine.
>
> I like it better than fresh because, dried, the flavor is more
> concentrated than fresh. Not much extra ingredients added. It's just
> stronger tasting which I like.

I prefer the fresh. But this is what I have, so this is what I'll use.

On Monday, December 14, 2020 at 5:47:50 PM UTC-6, Hank Rogers wrote:
>
> Before that ever happens, hell will freeze over, Druce won't sniff
> butts, and kuth will be sane.
>
HAHAHAHAHAAAAA, what a wish list!! We can only dream.

"Sheldon Martin" > wrote in message
...
> On Mon, 14 Dec 2020 13:14:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Monday, December 14, 2020 at 3:52:45 PM UTC-5,
wrote:
>>> On Monday, December 14, 2020 at 5:31:28 AM UTC-6, Cindy Hamilton wrote:
>>> >
>>> > On Sunday, December 13, 2020 at 4:11:38 PM UTC-5,
>>> > wrote:
>>> >
>>> > > Nobody on this planet, and I do mean nobody, but Ju-Ju can **** up
>>> > > cooking
>>> > > rice. She probably screws up boiling water, too.
>>> > >
>>> > I've done it, but not as badly nor as frequently as Julie. The two
>>> > major
>>> > culprits are turning down the heat too soon or turning it down too
>>> > late.
>>> > Both are a symptom of having more things going on than I can keep
>>> > track of.
>>> >
>>> > Cindy Hamilton
>>> >
>>> You are excused, you are not retarded. You don't act like stupidity is a
>>> virtue.
>>
>>I'm disinclined to tell the world when I've done something wrong. I'd
>>rather
>>keep that to myself.
>>
>>Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
>>rice is so inexpensive I don't worry about buying the rock-bottom cheapest
>>stuff. Riceland or Mahatma for me.
>>
>>Cindy Hamilton
>
> I've never looked at the price of rice... rice is so cheap who cares
> if a brand is 2¢ less a pound. I've been buying Goya rice in 20 pound
> bags for years and years and have never noticed the price...
> especially since a 20 pound bag lasts us nearly 20 years.

It's not as cheap as it used to be. I've bought a 20 pound bag of rice
twice. They were not worth the savings. I had to repackage to store it and
despite being careful, there was some spillage.

"Ed Pawlowski" > wrote in message
...
> On 12/14/2020 4:14 PM, Cindy Hamilton wrote:
>
>>
>> I'm disinclined to tell the world when I've done something wrong. I'd
>> rather
>> keep that to myself.
>>
>> Cindy Hamilton
>>
>
> Disagree. Confession, it is said, is good for the soul. We members of
> RFC should fess up our wrongs and fee ourselves from the torture of shame.
>
> OK, I'll start. I had a '71 Ford with whitewall tires. I was parking it
> and scrapped the whitewall on the curb, marking it.
>
> I feel better already. Relieved of the shame, my day is brighter.

I did that to my dad's 71 Buick. He was *not* happy.

> wrote in message
...
> On Monday, December 14, 2020 at 3:14:05 PM UTC-6, Cindy Hamilton wrote:
>>
>> Perhaps Julie was trying to warn us about Blue Ribbon Rice. At any rate,
>> rice is so inexpensive I don't worry about buying the rock-bottom
>> cheapest
>> stuff. Riceland or Mahatma for me.
>>
>> Cindy Hamilton
>>
> When have you ever read a post from Julie that she hasn't screwed up a
> dish, it
> doesn't taste right, it didn't cook up correctly, I don't like that, I
> can't eat that, that
> is not available here, we had to wait in line for a year for a table, I
> can't get my mail?
>
> Riceland and Mahatma works for me, too. Even the stuff from Dollar Tree
> cooks up
> perfect every time.

If you think the Dollar Tree rice is perfect, you have low standards.

I made Mexican rice last night. It was perfect.

And where did I ever say that I had to wait for a table? I haven't dined out
in almost a year!

> wrote in message
...
> On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>>
>> If it bothers you, why read it?
>>
> I keep hoping and thinking that s.o.m.e. day there will be a normal
> post,
> not one that is her usual attention-seeking dribble. That's why.

And when I do make those, you never respond.

On Mon, 14 Dec 2020 17:15:55 -0800, "Julie Bove"
> wrote:

>
> wrote in message
...
>> On Monday, December 14, 2020 at 5:17:37 PM UTC-6, Bruce wrote:
>>>
>>> If it bothers you, why read it?
>>>
>> I keep hoping and thinking that s.o.m.e. day there will be a normal
>> post,
>> not one that is her usual attention-seeking dribble. That's why.
>
>And when I do make those, you never respond.

She just wants to bitch.

On Monday, December 14, 2020 at 7:15:38 PM UTC-6, wrote:
>
> > wrote in message
> ...
> >
> > Riceland and Mahatma works for me, too. Even the stuff from Dollar Tree
> > cooks up
> > perfect every time.
> >
> If you think the Dollar Tree rice is perfect, you have low standards.
>
That's because you're too stupid to even be able to cook rice.
>
> I made Mexican rice last night. It was perfect.
>
You mean Justin made "Mexican" rice.
>
> And where did I ever say that I had to wait for a table? I haven't dined out
> in almost a year!
>
You are so unbelievable stupid it's simply mind boggling.

On Monday, December 14, 2020 at 7:17:41 PM UTC-6, Bruce wrote:
>
> On Mon, 14 Dec 2020 17:15:55 -0800, "Julie Bove"
> > wrote:
> >
> > wrote in message
> ...
> >>
> >> I keep hoping and thinking that s.o.m.e. day there will be a normal
> >> post,
> >> not one that is her usual attention-seeking dribble. That's why.
> >
> >And when I do make those, you never respond.
> >
> She just wants to bitch.
>
Ju-Ju has never, ever in her life on this group made a 'normal post.'
It's always a whiny, sucky, stupid post.

On Mon, 14 Dec 2020 17:34:10 -0800 (PST), "
> wrote:

>On Monday, December 14, 2020 at 7:17:41 PM UTC-6, Bruce wrote:
>>
>> On Mon, 14 Dec 2020 17:15:55 -0800, "Julie Bove"
>> > wrote:
>> >
>> > wrote in message
>> ...
>> >>
>> >> I keep hoping and thinking that s.o.m.e. day there will be a normal
>> >> post,
>> >> not one that is her usual attention-seeking dribble. That's why.
>> >
>> >And when I do make those, you never respond.
>> >
>> She just wants to bitch.
>>
>Ju-Ju has never, ever in her life on this group made a 'normal post.'
>It's always a whiny, sucky, stupid post.

Stop reading her posts if you feel that way.