cooking - Page 21

ilikeplanets · 03-12-2018, 05:43 PM

Quote:

Originally Posted by PuzzledMuzzle

On another note, I want to learn how to make a risotto, but I've never gotten around to it. I just end up buying regular rice.

you can totally make risotto out of regular rice!

LaBelle · 03-12-2018, 05:45 PM

Basmati, tho

myosis · 03-12-2018, 05:46 PM

arborio ftw

LaBelle · 03-12-2018, 05:58 PM

What is that yellow rice?
I love that

ilikeplanets · 03-12-2018, 06:28 PM

i think it's just white rice colored with spices like saffron and it usually has a lot of oil and salt in it, making it tasty

PuzzledMuzzle · 03-12-2018, 06:34 PM

Hmm, I always thought I needed that special "risotto" rice that most stores sell. I'll try it now.

ilikeplanets · 03-12-2018, 06:38 PM

i mean, it won't be 100% authentic but definitely a passable substitute. it also depends on how you flavor it. good luck, sometimes risotto is a bit difficult!

teh b0lly!!1 · 03-12-2018, 08:54 PM

sorry to be the food snob again but you definitely can not make risotto out of just any rice, lol. i mean you can but it's just bootlegging.

muzzled, you need to look for a stuffy, short grain rice called arborio (hat tip to myosis). it's fairly common and you shouldn't go through too much trouble to find it. what's special about it, that makes it ideal for risotto cooking, is its starchiness ability to soak up liquids.

making a risotto is really simple - it's just grating and time consuming. you need to make a nice vegetable stock, then cook the risotto pouring in one ladel of stock at a time, and constantly stirring and moving things around. this should go on for about 20~ minutes, and then you toss in a big ass chunk of butter and stir-melt it in.

grate parmiggiano on top, *kisses fingers*

Ram27 · 03-12-2018, 10:04 PM

risottos are killer. i usually sautee onions first, then add rice to that, then incremental stock

i always finish italian recipes with green kraft fridge parmesan powder though because i am poor

buzzard · 03-13-2018, 02:06 AM

I feel like you've lost the right to claim economic hardship when parmesan of just about any form regularly finds its way onto your plate.

If it's incidentally dusted the discarded McChicken you just lifted from a city bin, okay.

PuzzledMuzzle · 03-13-2018, 06:11 AM

Quote:

Originally Posted by teh b0lly!!1

sorry to be the food snob again but you definitely can not make risotto out of just any rice, lol. i mean you can but it's just bootlegging.

muzzled, you need to look for a stuffy, short grain rice called arborio (hat tip to myosis). it's fairly common and you shouldn't go through too much trouble to find it. what's special about it, that makes it ideal for risotto cooking, is its starchiness ability to soak up liquids.

making a risotto is really simple - it's just grating and time consuming. you need to make a nice vegetable stock, then cook the risotto pouring in one ladel of stock at a time, and constantly stirring and moving things around. this should go on for about 20~ minutes, and then you toss in a big ass chunk of butter and stir-melt it in.

grate parmiggiano on top, *kisses fingers*

Thanks! I'm going shopping tomorrow and will pick up some arborio.

LaBelle · 03-13-2018, 09:31 AM

Bootleg food = best food

ilikeplanets · 03-13-2018, 11:04 AM

Quote:

Originally Posted by teh b0lly!!1

sorry to be the food snob again but you definitely can not make risotto out of just any rice, lol. i mean you can but it's just bootlegging.

yeah and make sure you use the good butter and cheese you churned yourself from your grassfed cows out in your pasture, and the salt you harvested from the sea....but if you don't have the time, i guess store bought would be fine.

yo soy el mejor · 03-13-2018, 12:26 PM

Quote:

Originally Posted by LaBelle

Bootleg food = best food

i also use arborio rice for risotto. i also have polenta, orzo, jasmine, and basmati rice on hand depending on what dish needs a base.

stirring is not good for the risotto though (or any rice for that matter). if you're worried about it sticking to the bottom of your pan (which isn't an issue if you pay attention to stock levels), you only need to use a wooden spoon to barely push around the grains at the bottom but there should be no stirring.

yo soy el mejor · 03-13-2018, 03:23 PM

check out this badass recipe that uses inexpensive ingredients but tastes like you care. plus it cooks in one pan. hoorah

https://www.epicurious.com/recipes/f...rzo-and-fennel

PuzzledMuzzle · 03-13-2018, 04:49 PM

I did it with regular rice today and will try it with arborio later this week. It tasted great, used mushrooms, a chicken stock, white wine and parm.

ilikeplanets · 03-13-2018, 05:20 PM

glad it worked out

PuzzledMuzzle · 03-13-2018, 06:41 PM

Italian food is so good it's kinda unfair to other food-cultures

redbreegull · 03-13-2018, 08:11 PM

I wouldn't even put Italian in a top ten of best nationality-specific cuisines, but it is tasty.

teh b0lly!!1 · 03-13-2018, 08:34 PM

i can't even

teh b0lly!!1 · 03-13-2018, 08:36 PM

what the fuck are you even talking about

italian food is easily in the top 3 cuisines for 99% of the population

yes reprise i researched and calculated that statistic

redbreegull · 03-13-2018, 08:56 PM

Italian is the most popular "ethnic" cuisine in the US. It's ubiquitous, and therefore, more boring than a lot of other things to me. My mom also made Italian a lot when I was growing up, so the constant exposure over time has made it less special than it is to a lot of people I guess.

redbreegull · 03-13-2018, 08:57 PM

As far as southern Europe goes, I would put Greek way ahead of Italian

reprise85 · 03-13-2018, 09:10 PM

Quote:

Originally Posted by teh b0lly!!1

what the fuck are you even talking about

italian food is easily in the top 3 cuisines for 99% of the population

yes reprise i researched and calculated that statistic

i have no problem with fake stats if they even attempt to make some sense

reprise85 · 03-13-2018, 09:10 PM

Quote:

Originally Posted by redbreegull

I wouldn't even put Italian in a top ten of best nationality-specific cuisines, but it is tasty.

you're way too cultured for me, i probably can't name 10 nationality-specific cuisines i've had

redbreegull · 03-13-2018, 09:25 PM

greek, indian, thai, japanese, mexican, israeli/levant whatever, ethiopian, gambian/senegalese/west african, moroccan

redbreegull · 03-13-2018, 09:26 PM

oh nine whoops. maybe Italian is ten for me

redbreegull · 03-13-2018, 09:26 PM

I really have loved Peruvian and Ecuadorian food but I don't think I have eaten it enough to make a hard judgement call

redbreegull · 03-13-2018, 09:27 PM

things worse than Italian: Spanish food

teh b0lly!!1 · 03-13-2018, 09:47 PM

there's a huge distinction to be made between american-italian food and actual real italian cuisine, though.

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03-12-2018, 05:45 PM	#602
LaBelle Socialphobic Location: Away Posts: 11,398	Basmati, tho

03-12-2018, 05:46 PM	#603
myosis Minion of Satan Location: the institute Posts: 6,421	arborio ftw

03-12-2018, 05:58 PM	#604
LaBelle Socialphobic Location: Away Posts: 11,398	What is that yellow rice? I love that

03-12-2018, 06:28 PM	#605
ilikeplanets Braindead Location: Ignore List Posts: 17,229	i think it's just white rice colored with spices like saffron and it usually has a lot of oil and salt in it, making it tasty

03-12-2018, 06:34 PM	#606
PuzzledMuzzle Ownz Posts: 616	Hmm, I always thought I needed that special "risotto" rice that most stores sell. I'll try it now.

03-12-2018, 06:38 PM	#607
ilikeplanets Braindead Location: Ignore List Posts: 17,229	i mean, it won't be 100% authentic but definitely a passable substitute. it also depends on how you flavor it. good luck, sometimes risotto is a bit difficult!

03-12-2018, 08:54 PM	#608
teh b0lly!!1 Braindead Location: PROWLING THE BADLANDS Posts: 17,399	sorry to be the food snob again but you definitely can not make risotto out of just any rice, lol. i mean you can but it's just bootlegging. muzzled, you need to look for a stuffy, short grain rice called arborio (hat tip to myosis). it's fairly common and you shouldn't go through too much trouble to find it. what's special about it, that makes it ideal for risotto cooking, is its starchiness ability to soak up liquids. making a risotto is really simple - it's just grating and time consuming. you need to make a nice vegetable stock, then cook the risotto pouring in one ladel of stock at a time, and constantly stirring and moving things around. this should go on for about 20~ minutes, and then you toss in a big ass chunk of butter and stir-melt it in. grate parmiggiano on top, kisses fingers

03-12-2018, 10:04 PM	#609
Ram27 dumb Location: $8.6 million embezzled funds Posts: 11,368	risottos are killer. i usually sautee onions first, then add rice to that, then incremental stock i always finish italian recipes with green kraft fridge parmesan powder though because i am poor

03-13-2018, 02:06 AM	#610
buzzard Minion of Satan Posts: 6,781	I feel like you've lost the right to claim economic hardship when parmesan of just about any form regularly finds its way onto your plate. If it's incidentally dusted the discarded McChicken you just lifted from a city bin, okay.

03-13-2018, 09:31 AM	#612
LaBelle Socialphobic Location: Away Posts: 11,398	Bootleg food = best food

03-13-2018, 03:23 PM	#615
yo soy el mejor Just Hook it to My Veins! Location: all over the Internet Posts: 44,548	check out this badass recipe that uses inexpensive ingredients but tastes like you care. plus it cooks in one pan. hoorah https://www.epicurious.com/recipes/f...rzo-and-fennel

03-13-2018, 04:49 PM	#616
PuzzledMuzzle Ownz Posts: 616	I did it with regular rice today and will try it with arborio later this week. It tasted great, used mushrooms, a chicken stock, white wine and parm.

03-13-2018, 05:20 PM	#617
ilikeplanets Braindead Location: Ignore List Posts: 17,229	glad it worked out

03-13-2018, 06:41 PM	#618
PuzzledMuzzle Ownz Posts: 616	Italian food is so good it's kinda unfair to other food-cultures

03-13-2018, 08:11 PM	#619
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	I wouldn't even put Italian in a top ten of best nationality-specific cuisines, but it is tasty.

03-13-2018, 08:34 PM	#620
teh b0lly!!1 Braindead Location: PROWLING THE BADLANDS Posts: 17,399	i can't even

03-13-2018, 08:36 PM	#621
teh b0lly!!1 Braindead Location: PROWLING THE BADLANDS Posts: 17,399	what the fuck are you even talking about italian food is easily in the top 3 cuisines for 99% of the population yes reprise i researched and calculated that statistic

03-13-2018, 08:56 PM	#622
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	Italian is the most popular "ethnic" cuisine in the US. It's ubiquitous, and therefore, more boring than a lot of other things to me. My mom also made Italian a lot when I was growing up, so the constant exposure over time has made it less special than it is to a lot of people I guess.

03-13-2018, 08:57 PM	#623
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	As far as southern Europe goes, I would put Greek way ahead of Italian

03-13-2018, 09:25 PM	#626
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	greek, indian, thai, japanese, mexican, israeli/levant whatever, ethiopian, gambian/senegalese/west african, moroccan

03-13-2018, 09:26 PM	#627
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	oh nine whoops. maybe Italian is ten for me

03-13-2018, 09:26 PM	#628
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	I really have loved Peruvian and Ecuadorian food but I don't think I have eaten it enough to make a hard judgement call

03-13-2018, 09:27 PM	#629
redbreegull Just Hook it to My Veins! Location: N3t4Euh Haus Posts: 32,753	things worse than Italian: Spanish food

03-13-2018, 09:47 PM	#630
teh b0lly!!1 Braindead Location: PROWLING THE BADLANDS Posts: 17,399	there's a huge distinction to be made between american-italian food and actual real italian cuisine, though.