I am in Japan. I can not read or speak Japanese. I am a beginner cook. I have a limited budget; I can experiment but my first attempts better be stupid proof & edible. I am also a goat in that I am willing to eat just about anything (squishy squid, large amounts of raw egg, & crayfish that stare back seem to be at or near my limit; however, I love raw fish of many types & I often eat mystery meat on the streets of Asia).
Help me master a few Japanese recipes?
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posted by DisreputableDog
on Feb 23, 2013 -
20 answers
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry
on Feb 4, 2013 -
23 answers
I have seen people put several things on plain what rice to add some flavor, what do you use?
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posted by Leenie
on Feb 1, 2013 -
75 answers
What did I eat? Fifty years ago, when I was a kid, a friend's Japanese mother made us a snack. She pulled 2 plain, fist sized rice balls from the fridge and sprinkled a dark green, watery sauce on them. It was salty and fishy tasting. It may have had some dark green flecks in it. I've seen nothing like it in Asian markets, and I think it may have been homemade, for it was poured from a wine bottle with a metal liquor spout tube. I've wondered for years.
posted by sagejumper
on Dec 31, 2012 -
10 answers
I have a bag of "black rice" and after six weeks or so the black color has flaked off the outside of the rice grains. I now have a bag of white rice with a layer of black flakes at the bottom of the bag. Is this normal? Like, maybe the black color is part of some outer layer that mills itself off as the grains jostle around in the bag? Or was my rice coated in something to produce a fake black color?
posted by d. z. wang
on Nov 18, 2012 -
7 answers
How are the rice clumps formed in Chinese take-out rice? They are my favorite part, but I can't figure out how this phenomenon occurs, let alone how to replicate it.
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posted by Fig
on Jul 26, 2012 -
19 answers
I am currently feeding my baby rice cereal (just powdered rice) which I mix with a little hot water and breast milk into a sort of thick goop however I have noticed that if I leave it for around five or so minutes it begins to turn into a much runnier almost liquid consistency. I would have thought it would have got thicker over time. Could someone please explain why this happens?
posted by soymilk
on Jun 28, 2012 -
5 answers
How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at
Astor Mediterranean in Washington, DC.
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posted by lunasol
on Jun 11, 2012 -
21 answers
My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice?
She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap?
Give me some recipes! Help me convert my future wife to a lover of rice!
posted by asnider
on Mar 15, 2012 -
37 answers
Best Use For Lots of Leftover, Meaty Risotto? I accidentally made more like Risotto for 4 rather than two, and one person hardly ate as Risotto is very filling. What are the best uses for lots of Risotto besides sitting in my fridge laughing at me.? What other meals can I use it in or as a part of?
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posted by The Whelk
on Nov 3, 2011 -
19 answers
My son got his LG VX9200 phone wet. As in the bathroom, caught some spray from the shower, not under a constant stream or submerged.
This morn, he turned it on, and now he only gets the Verizon screen...then flashes to all gray. and repeats that.
The googlefu says put it in rice for a day to get the moisture out. It been in about 6-7 hours and no miracle cure.
We are prepared for the fact he might need a new battery, or at worst a new phone, but the direst question he has, is will they be able to restore all his contacts/textx/messages?
I thought Verizon did this for me once, they say "maybe", but he is convinced he has lost everything.
tl:dr? Is there a way/a hack etc to get back the data off his phone?
posted by timsteil
on Aug 26, 2011 -
13 answers
I'm looking for cook books that present easy to follow, one pot rice cooker recipes for complete cooking novices. Shopping and freezing guides would also be nice.
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posted by codacorolla
on Jun 29, 2011 -
10 answers
I know it's a sin, but I have to use long grain rice to make sushi. No short grain of any kind in my area, I promise. So, any cooking tips for how to make it turn out as good as possible? Should I skip washing it so it is stickier? Should I tweak the cooking time? etc.
posted by dahliachewswell
on Feb 25, 2011 -
16 answers
I got a rice cooker, and was looking forward to cooking lots of interesting rice-based dishes in it. All the recipes I've found online, however, say things like "Cook for 40 minutes" or "Add chicken 15 minutes before the end of cooking". My rice cooker, however, manages to cook a serve of rice in about 10 minutes flat. How do I use this apparently
turbo rice cooker to cook
these sorts of recipes? The rice cooker has a "risotto" setting that obviously takes longer, but I'm worried that will ruin ordinary jasmine rice.
posted by Jimbob
on Jan 3, 2011 -
16 answers
Please bring me your best Cajun dirty rice recipe for the neophyte. Please hold the gizzards.
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posted by DarlingBri
on Dec 19, 2010 -
12 answers
UMass Amherst - between '90-'94 - People's Market: I used to get a plate of rice and beans for lunch almost every day for a couple of years from People's and I am CRAVING that exact dish hardcore. I remember brown rice, red wine vinegar as a condiment - but what type of beans and what was in them, if anything? IIRC, it was like $1.00.
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posted by tristeza
on May 17, 2010 -
12 answers
Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it.
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posted by kingjoeshmoe
on Apr 12, 2010 -
17 answers
When did the Japanese stop eating whole-grain rice and switch to white rice?
I imagine that this was a gradual move, starting with the rich and slowly filtering down to the masses, and I'd like to know, generally, when it started, and when everybody was eating white rice only.
posted by ovesh
on Mar 20, 2010 -
9 answers
I've got a
spam musubi press, but I don't want to eat more processed meat. What else can I make that would fit the mold? (pun intended)
posted by meowzilla
on Feb 24, 2010 -
8 answers
[RICE KRISPY TREAT filter] can anybody recommend ways to modify the classic rice krispy square recipe?
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posted by cheemee
on Dec 25, 2009 -
43 answers
Slow cooker/rice cooker question. I have a standard Cuisinart rice cooker and I've heard it said that you can cook other things in it as well, so my question is, can I use it as a slow cooker, in other words, will any slow cooker recipes turn out just as well in a rice cooker? If so, please share them with me!
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posted by Jubey
on Oct 28, 2009 -
11 answers
I was thinking of going on a strictly bean and rice diet. Is this healthy for me?
posted by branvan
on Jul 21, 2009 -
26 answers
I went for a walk this morning and saw two small piles of white rice with red sauce or dye on top encircled by lime slices on both corners of my neighbor's lawn. What was this for?
posted by easy_being_green
on Mar 9, 2009 -
3 answers
I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
posted by Ollie
on Feb 16, 2009 -
10 answers
The grocery store no longer supplies my regular brand of rice milk. Tips or suggestions for making my own?
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posted by kamelhoecker
on Jan 27, 2009 -
7 answers
