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Post 20

Saturday, March 18, 2006 - 6:22pmSanction this postReply
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Hey - the ranch dressing goes good with rice - especially when adding chix chunks...


Post 21

Saturday, March 18, 2006 - 7:16pmSanction this postReply
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would chocolate sauce and ranch dressing be inappropriate?
That sounds like a delicious combination! Giggle giggle : )

Post 22

Saturday, March 18, 2006 - 8:10pmSanction this postReply
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Phil, you can only add chocolate sauce to the rice if you have some kind of nuts to go with the rice as well.  It's in the rules.
Don't you have some Cheese Whiz or something??

Seriously, I cook rice (I prefer brown rice) in chicken broth instead of just water. Very yummy.


Post 23

Saturday, March 18, 2006 - 8:44pmSanction this postReply
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Teresa, that sounds like a great idea...especially since I've already used up the cheese whiz-whipped cream combo on pancakes.

Post 24

Monday, March 20, 2006 - 7:45amSanction this postReply
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Hey! No knocking on the long grain. I grew up on it and half my family grows it. You can keep your inferior shorter grains ...all stickey and nasty...bah.

Post 25

Monday, March 20, 2006 - 9:18amSanction this postReply
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Funny that this article came up again...I bought a rice cooker after I read it the first time and it is one of the most important things in my kitchen now. I cook all manner of rices, grains, and porridges in it. I can set the timer and my old-fashioned oats are ready when I wake up. I use it to steam vegetables. It cooks risotto perfectly. I do cook in broths and sauces frequently, although never chocolate sauce. I got a rice-cooker cookbook for christmas, and I highly recommend looking through one if you are only using your cooker for rice.

Post 26

Wednesday, March 22, 2006 - 1:18pmSanction this postReply
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If you want an alternative method of cooking rice (or anything else) that is quicker than a rice cooker, get yourself a pressure cooker, but not just any pressure cooker -- the Duromatic made by Kuhn Rikon, a Swiss company, which cooks brown rice in 20 minutes (actually about 28, allowing for the pressure to rise and fall) and just about anything else. Many pressure cookers don't accommodate things like rice and barley, because these grains get stuck in the vent and cause the pressure to build up and the pressure cooker to explode. The Duromatic has a safety release valve in case anything gets stuck, which rarely happens.

I cook everything in this baby, including steel-cut oats, which normally take a good half hour or more of careful cooking in a saucepan, but taste a whole lot better than the rolled oats. When I cook the steel-cut in the Duromatic, however, it only takes 10 to 15 minutes to get them really well cooked. Delicious! Steel-cut oats are simply the oat groats cut in half to speed cooking time. Nowadays, people are so accustomed to the rolled oats, they wouldn't recognize an oat groat if they saw one. Oat groats look like large kernals of rice. Steel-cut oats taste so good, you won't want to put anything on them. Just eat them plain for their incredible nutty flavor. They're nothing like rolled oats, which are a pale reflection of the steel cut and do need flavor enhancers like milk, sugar and fruit. The reason that the rolled oats lack the flavor of the steel-cut is probably the extra processing they undergo in the process of being rolled. If people only knew the difference in flavor, I'll bet there'd be a far greater demand for the steel-cut, which are now available only in health-food stores as Irish or Scottish oat meal.

If you really like these oats, and want to eat them regularly, you can order them in bulk from a health-food store. I get a 25-lb. bag for about 50 cents a pound. I also have a rice cooker, but haven't tried cooking the steel-cut oats in that, although I suspect it would take a bit longer. You could also try cooking them a crock-pot. Put them on at night and have them ready in the morning.

As for rice, who here has tried Jasmine and Basmatti brown? Great taste! Also, there's wild rice, which you have to cook a bit more, but again, the flavor is the payoff. I'm amazed that people in our society settle for such bland, tasteless fair as white rice, white bread, rolled oats, etc. They don't know what they're missing from the less processed variety.

- Bill

Post 27

Wednesday, March 22, 2006 - 1:28pmSanction this postReply
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"Ooooooh, mares eat oats and does eat oats and little lambs eat ivy. I kid'll eat ivy too, wouldn't you??"

Post 28

Wednesday, March 22, 2006 - 5:01pmSanction this postReply
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And then there's them WILD oats. Gotta watch out for them! Seems like we were talking about that on another forum.

- Bill

Post 29

Wednesday, March 22, 2006 - 5:47pmSanction this postReply
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Bill, don't you need a sowing machine for them instead of a cooking machine?

Post 30

Wednesday, March 22, 2006 - 6:09pmSanction this postReply
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LOL! 

That's it, when they go on sale, I'm buying a wild grain cooker.


Post 31

Wednesday, March 22, 2006 - 10:18pmSanction this postReply
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Bill, don't you need a sowing machine for them instead of a cooking machine?
Ahem! I believe the term is a S E X Machine! Unfortunately, the one I have has gotten a little rusty lately, and is sorely in need of an overhall! :-| This reminds me of an item that was sold in the health food stores a few years ago. It was called "Avena Sativa," and was supposed to make you a horney goat (no, not a horney OLD goat!) The term means "wild oats," and the product is an extract of oat straw, which despite its reputation as an aphrodisiac, doesn't quite measure up, although oats have a long reputation of being the most energizing of all the grains.

- Bill

Post 32

Wednesday, March 22, 2006 - 11:17pmSanction this postReply
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Bill and Teresa, you may have to compete with me for the bizarre sense of humor award for 2006...but there's still two-thirds of the year yet to go....

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