Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it another night. It has probably been a year since I enjoyed it.
Anything special at your house?
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it
another night. It has probably been a year since I enjoyed it.
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
On 2025-05-07 3:05 p.m., songbird wrote:
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it
another night. It has probably been a year since I enjoyed it.
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
On 2025-05-07 3:05 p.m., songbird wrote:
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it >>> another night. It has probably been a year since I enjoyed it.
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
On 2025-05-07 5:54 p.m., Graham wrote:
On 2025-05-07 3:05 p.m., songbird wrote:
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
I have never made it. It is a little too labour intensive for me, and my
wife doesn't care much for rice.
On 5/7/2025 5:05 PM, songbird wrote:
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto.� I can scale it down, but it takes the same time to make a
small batch as a normal one.�� Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project.� So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it >>> another night.� It has probably been a year since I enjoyed it.
�� it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version).� Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
It is the only rice dish I make.� The rice is really a flavor carrier
and helps round out the other ingredients, sausage, peas, Parm cheese,
heavy cream, broth.
Try it sometime, you may be surprise how much you like it.
It is the only rice dish I make. The rice is really a flavor carrier
and helps round out the other ingredients, sausage, peas, Parm cheese,
heavy cream, broth.
Try it sometime, you may be surprise how much you like it.
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it another night. It has probably been a year since I enjoyed it.
Anything special at your house?
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
On Wed, 7 May 2025 21:54:42 +0000, Graham wrote:
I saw an episode a few years ago where Ina Gartner said
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
she makes risotto in the oven. But darn if I can remember
the instructions however, all the liquid was added at once.
On Wed, 7 May 2025 21:54:42 +0000, Graham wrote:
I saw an episode a few years ago where Ina Gartner said
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
she makes risotto in the oven. But darn if I can remember
the instructions however, all the liquid was added at once.
On 5/7/2025 9:12 PM, ItsJoanNotJoAnn wrote:
On Wed, 7 May 2025 21:54:42 +0000, Graham wrote:
I saw an episode a few years ago where Ina Gartner said
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto.
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
she makes risotto in the oven. But darn if I can remember
the instructions however, all the liquid was added at once.
This may be the one
https://www.allrecipes.com/ina-garten-lazy-risotto-8754426
Makes an even larger batch than what I make. I use 1 cup of rice, 2 of
broth, she uses 1 1/2 cups and 5 broth.
I'm curious how it comes out. Not good or bad, just different.
Ed P wrote on 5/7/2025 6:08 PM:
On 5/7/2025 5:05 PM, songbird wrote:
Ed P wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter >>>> came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it >>>> another night. It has probably been a year since I enjoyed it.
it is one of those dishes that sounds ok, but likely i'll
never make it because i'm not a huge fan of rice (other than
rice pudding which i do like because of the raisins, nutmeg
and custard if you make an egg version). Mom certainly won't
make it, she doesn't have the patience for that sort of
cooking.
It is the only rice dish I make. The rice is really a flavor carrier
and helps round out the other ingredients, sausage, peas, Parm cheese,
heavy cream, broth.
Try it sometime, you may be surprise how much you like it.
I like it, especially on days when I feel a little under the weather. I
just call it rice soup, which is what it really is. No need for fancy pretentious Italian or french names. It's just rice soup.
It has almost no taste, unless there's added stuff, but it provides carbohydrates, and can be a good food if you're feeling sickly.
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
It has almost no taste, unless there's added stuff, but it provides
carbohydrates, and can be a good food if you're feeling sickly.
I like the taste of plain, white, unsalted rice. Not as an
entire meal, but as a foil for other dishes. I don't get that
at home, because my husband likes butter and salt in his rice.
We eat at east Asian restaurants often enough to satisfy my
desire for plain rice.
On 2025-05-08 5:13 a.m., Cindy Hamilton wrote:
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
It has almost no taste, unless there's added stuff, but it provides
carbohydrates, and can be a good food if you're feeling sickly.
I like the taste of plain, white, unsalted rice. Not as an
entire meal, but as a foil for other dishes. I don't get that
at home, because my husband likes butter and salt in his rice.
We eat at east Asian restaurants often enough to satisfy my
desire for plain rice.
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
On 2025-05-07 9:12 p.m., ItsJoanNotJoAnn wrote:
On Wed, 7 May 2025 21:54:42 +0000, Graham wrote:
I saw an episode a few years ago where Ina Gartner said
I've come across recipes for risotto in reliable publications
where the liquid is all added at once and not ladle-by-ladle.
However, I haven't tried that technique.
she makes risotto in the oven. But darn if I can remember
the instructions however, all the liquid was added at once.
I looked it up online and she calls it "risotto" which I read as
implying she knows it isn't real risotto. She adds most of the stock and
then puts it in the oven. Later on she pulls it out, adds more broth and stirs, so more like the risotto method.
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
On 2025-05-08 5:13 a.m., Cindy Hamilton wrote:
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
It has almost no taste, unless there's added stuff, but it provides
carbohydrates, and can be a good food if you're feeling sickly.
I like the taste of plain, white, unsalted rice. Not as an
entire meal, but as a foil for other dishes. I don't get that
at home, because my husband likes butter and salt in his rice.
We eat at east Asian restaurants often enough to satisfy my
desire for plain rice.
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
On 2025-05-08 8:54 a.m., Cindy Hamilton wrote:
.
That won't work for a biryani:-)
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
On Thu, 8 May 2025 10:10:55 -0400, Dave Smith
<[email protected]> wrote:
On 2025-05-08 5:13 a.m., Cindy Hamilton wrote:
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
It has almost no taste, unless there's added stuff, but it provides
carbohydrates, and can be a good food if you're feeling sickly.
I like the taste of plain, white, unsalted rice. Not as an
entire meal, but as a foil for other dishes. I don't get that
at home, because my husband likes butter and salt in his rice.
We eat at east Asian restaurants often enough to satisfy my
desire for plain rice.
I find plain white rice pretty darned boring on its own. I like to have
it with a nice spicy dish that will add nice flavours to the bland rice.
That also applies to potatoes and pasta. They're a starting point.
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to have >>>> it with a nice spicy dish that will add nice flavours to the bland rice. >>>Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
So?
On 2025-05-08, Bruce <[email protected]d> wrote:
On Thu, 8 May 2025 10:10:55 -0400, Dave Smith
<[email protected]> wrote:
On 2025-05-08 5:13 a.m., Cindy Hamilton wrote:
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
It has almost no taste, unless there's added stuff, but it provides
carbohydrates, and can be a good food if you're feeling sickly.
I like the taste of plain, white, unsalted rice. Not as an
entire meal, but as a foil for other dishes. I don't get that
at home, because my husband likes butter and salt in his rice.
We eat at east Asian restaurants often enough to satisfy my
desire for plain rice.
I find plain white rice pretty darned boring on its own. I like to have >>>it with a nice spicy dish that will add nice flavours to the bland rice.
That also applies to potatoes and pasta. They're a starting point.
Either of which is fine with just butter, salt, and pepper. No
need for a spicy dish.
On 2025-05-08 5:41 p.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to
have
it with a nice spicy dish that will add nice flavours to the bland
rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
So?
Not a problem if you like eating something that tastes like 2/3 of nothing.
On 2025-05-07, Ed P <[email protected]> wrote:
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it
another night. It has probably been a year since I enjoyed it.
Anything special at your house?
We had SAP (steak, asparagus, potatoes).
<https://postimg.cc/ZB3nQmzD>
Tonight will be eater's choice aka whatever they want to deal with, >themselves.
Cooking for one, there are some dishes I pass on, one of them is
risotto. I can scale it down, but it takes the same time to make a
small batch as a normal one. Yesterday afternoon, my granddaughter
came over to help with an outdoor cleaning project. So, I'm making
dinner.
We both had a serving for dinner and enough left that we'll each have it another night. It has probably been a year since I enjoyed it.
Anything special at your house?
So you'll be having mumble?
On 2025-05-08 5:41 p.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to have >>>>> it with a nice spicy dish that will add nice flavours to the bland rice. >>>>Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
So?
Not a problem if you like eating something that tastes like 2/3 of nothing.
Dave Smith wrote on 5/8/2025 4:53 PM:
On 2025-05-08 5:41 p.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to >>>>>> have
it with a nice spicy dish that will add nice flavours to the bland >>>>>> rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
So?
Not a problem if you like eating something that tastes like 2/3 of nothing. >>
We have tofu for that.
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
Dave Smith wrote on 5/8/2025 4:53 PM:
On 2025-05-08 5:41 p.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to >>>>>>> have
it with a nice spicy dish that will add nice flavours to the bland >>>>>>> rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side
dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti
without the tomato sauce.
So?
Not a problem if you like eating something that tastes like 2/3 of nothing. >>>
We have tofu for that.
It will come as no surprise to you that I like that taste of tofu.
Although it always benefits from something salty added to it, when
I reach the interior and just taste tofu it's a pleasurable
experience.
On Fri, 9 May 2025 09:12:51 -0000 (UTC), Cindy Hamilton
<[email protected]> wrote:
On 2025-05-08, Hank Rogers <[email protected]d> wrote:
Dave Smith wrote on 5/8/2025 4:53 PM:
On 2025-05-08 5:41 p.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
On 2025-05-08 10:54 a.m., Cindy Hamilton wrote:
On 2025-05-08, Dave Smith <[email protected]> wrote:
I find plain white rice pretty darned boring on its own. I like to >>>>>>>> have
it with a nice spicy dish that will add nice flavours to the bland >>>>>>>> rice.
Everybody's different.
I wouldn't want to make a meal of plain white rice, but as a side >>>>>>> dish, I love it.
I'm one of those weirdos who doesn't pile the stir fry or curry
on top of the rice.
That is sort of like macaroni without the cheese sauce or spaghetti >>>>>> without the tomato sauce.
So?
Not a problem if you like eating something that tastes like 2/3 of nothing.
We have tofu for that.
It will come as no surprise to you that I like that taste of tofu.
Although it always benefits from something salty added to it, when
I reach the interior and just taste tofu it's a pleasurable
experience.
You must be a blandarian.
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