[Sca-cooks] The tastiest grape leaves

[Patrick McKinnion]

On 4/24/02 2:40 PM, "Steve" <s.mont at verizon.net>  sat on a tribble, which
squeaked:

> I personally don't like the texture after cooking.  If you want non sticky
> rice, get a good rice and rinse it a couple times or use brown or wild
> rice.  Growing up in Asia I like sticky rice (it's easier to pick up with
> chopsticks).

    Until I lived in Hawaii, my only experience with rice was of the minute
rice variety, usually either with butter on it, or as the prickly part of
porcupine meatballs.    I didn't realize 'til later that most rice *should*
be sticky.   The main exceptions to this rule in my kitchen are Cajun
"dirty" rice, and saffron rice.   Otherwise, it's break out the rice
cooker......

    Also, I will admit, I tend to use rice as a substitute for barley in
many soups and stews.   Because I hate barley.

    - Padraig o Connell

" What happens if a big asteroid hits Earth? Judging from realistic
simulations involving a sledge hammer and a common laboratory frog, we can
assume it will be pretty bad." -- Dave Barry
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