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I'm not good with titles

Goya aged basmati rice comes in a burlap bag and manages to also smell exactly like burlap. After using our wonderful new rice cooker (how the hell did we live without that thing?) to make jasmine and sushi rice the aged basmati is a major major disappointment.

HOWEVER, I still have a small bag of Nissan basmati rice to try and the local Shopper's (Shopper's Food Warehouse... they used to be one of those places that had sort of warehouse shopping but not in bulk and you bagged your own stuff so they were cheaper. They're still just as cheap but now the cashiers bag stuff for you ... and it would be better if they didn't) which has a huge section of Thai, Japanese, Mexican, and Arabic foods.

This has been the home appliance year. We have a Rice Cooker, a Crock Pot, a Cuisinart, and an insane Mandoline (that I, on the first use, promptly cut the hell out of myself on)... and uh ... I think that's all? We also got a whole new pan set. Apparently 2nd year of marriage = all the appliances you need but didn't ask for when you got married.

I should really be doing some work right now, but I've been kind of hazy all day. In a good, mellow way... but hazy nonetheless.

I need to make everyone the cookies that I promised (Or I'll just keep putting them off until they're valentine's cookies) and figure out what the hell I'm going to do with all these new things I have to find permanent homes for. Our house is labrynth of cardboard boxes and random bags of stuff that I will proptly forget I have. I need an actual break from work. After the freak in the spring over the lack of work I don't think I've actually had a break since it all started up again in April and I definitely haven't had a day off in the last 6 months (day off meaning any day at all, including weekends). I'm not whining. I'm actually kind of marvelling.


( 7 comments — Leave a comment )
Jan. 4th, 2006 11:27 pm (UTC)
Rice cookers are so ridiculously easy you do wonder how you lived without them. (T-minus 4 months)

Also try to find some MAGGI (nestle in an EVIL GUISE) chili sauce. Pwa tang or something it's called, literally fucking LETHAL vietnamese stuff. The type of sauce that you open it and can smell three rooms away.

Jan. 5th, 2006 12:53 am (UTC)
Is the pwa tang hotter than sriracha, or simply more likely to cause snickering in frat boys, even before they hear Holly refer to it as "cock sauce"? Or maybe a better question would be: how's the flavor?

I enjoy spicy things but there's got to be a flavor component along with it. Pure heat is just, well, showing off. At least in this ridiculous country it is, where I've literally seen an ambulance called for some jackass who ate a chicken wing covered in what I can only describe as black tar capsicum in an attempt to have his name gloriously inscribed in sharpie on a vinyl Budweiser banner hanging above the salad bar.
Jan. 5th, 2006 03:32 pm (UTC)
It just tasted of HEAT with a garlic aftertaste. I recall mistakenly daubing it on a sandwich once and regretting it.

Not had sriracha though.
(Deleted comment)
Jan. 5th, 2006 12:52 am (UTC)
I usually prefer shorter grain rice, particularly the high starch kind. I want rice that I can eat with my fingers by pinching into little glutenous balls. That said, I'm going to be using the Goya to make some red beans and rice the second we get some beans and andouille.
Jan. 5th, 2006 07:54 pm (UTC)
I like your title!

And that is a fine looking mandoline. I note, however, the hand guard... :-)
Jan. 5th, 2006 08:03 pm (UTC)
I was wiping it off (the wrong direction) and the SHARP AS HELL blade sliced into me when my pinkie just barely brushed against it.

I can tell you though that it was a very very clean cut and pretty impressively deep for so little pressure. So far I've only used it for hard cheese and hard salami-type things. I'm sure that it will be the best thing ever when it comes to slicing vegetables or just disposing of my victims in neatly julienned slices.

Jan. 6th, 2006 04:33 pm (UTC)
Absolutely. Mom used hers recently to make potatoes of a width that was perfect for frying up into something just between potato chips and home fries. Highly recommended.
( 7 comments — Leave a comment )


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