The General Chat Thread

New Home · 17-09-2018 11:02PM

Folks, I have a question to ask, and I hope this is the right place (and it doesn't have anything to do with moths or food bugs, I promise!).

I was given lots of organic, sprouted, parboiled jasmine rice. I've never had it before, so I don't have the foggiest idea as to how to cook it best, what it tastes like (I mean, does it have a scent of jasmine, or is it just a name?), etc.

Does anyone have any suggestions?

Thanks a million.

BaZmO* · 18-09-2018 12:31AM

Gloomtastic! wrote: »

Oh sweet mother, have you been drinking? :rolleyes:

It’s a big fire hazard in flour production.

“In flour production, cereal grains are industrially processed in large quantities. The whole process, including the grinding process and the transport to silos and storage space, holds a high risk of fire or dust explosion. The byproduct of these processes, combustible dust, is especially explosive
When producing flour, highly combustible dust is generated. Overheating, caused by frictional heat within mills, as well as sparks, embers or hot particles generated in the plant can ignite dry, flammable and explosive material. This could cause severe damage or lead to undesired changes in taste and impair the quality of the product through contamination.”

igCorcaigh · 18-09-2018 12:36AM

New Home wrote: »

Folks, I have a question to ask, and I hope this is the right place (and it doesn't have anything to do with moths or food bugs, I promise!).

I was given lots of organic, sprouted, parboiled jasmine rice. I've never had it before, so I don't have the foggiest idea as to how to cook it best, what it tastes like (I mean, does it have a scent of jasmine, or is it just a name?), etc.

Does anyone have any suggestions?

Thanks a million.

Sprouted? Like a bean sprout? If so, then I think the idea is to eat it raw?

New Home · 18-09-2018 12:57AM

igCorcaigh wrote: »

Sprouted? Like a bean sprout? If so, then I think the idea is to eat it raw?

I thought so, too, but it looks like a normal long-grain rice, it just says sprouted, for some reason.

It's pretty much like this stuff here: https://www.ocado.com/webshop/product/Minvita-Organic-Sprouted-Jasmine-GABA-Rice/265612011

This is what Wikipedia says about a different kind of sprouted rice, but I think the principle is the same.

otnomart · 18-09-2018 05:40PM

New Home wrote: »

I was given lots of organic, sprouted, parboiled jasmine rice.

New Home wrote: »

Does anyone have any suggestions?

I had it before at Indian restaurants: good (did not particularly taste of jasmine, to me anyway.

I would just boil or steam it, as a side dish to curries or stir fries.

Not very creative, I know

Something else that just came to mind is to add it to the mix when you are making meatballs (to replace the breadcrumbs)

rubadub · 18-09-2018 06:33PM

BaZmO* wrote: »

It’s a big fire hazard in flour production.

mythbusters fans might remember the "creamer cannon". Same can be done with flour, cornflour here.

https://www.youtube.com/watch?v=Tduy1zU0L-Q

Please don't try this at home.

For Daily Planet's 'Greatest Show Ever' on Discovery Channel, teams from across the country competed to create the most dramatic experiments conceivable for television.

Demonstrating how silos can literally explode, 60lbs of cornflour are launched into the air using two propane tanks retrofitted to accept pressurized air. A high-speed, large-gauge solenoid valve allows the air in the tanks to propel the flour out of a "cannon", which used to be an industrial water heater. The fuel passes an ignition on its way out of the "cannon".

Adhering to the principals of the fire triangle, the fuel (flour), ignitor (flame) and oxygen (in the air) combine in perfect ratio to produce a spectacular fireball reaching over 50 feet high. This effect is similar to how a spark from a cigarette can ignite a silo full of dust.

tampopo · 18-09-2018 08:23PM

Can I substitute mascarpone for Philadelphia cream cheese? Baking now, didn't double check inside the packet. It's gone off. Mascarpone is sealed. Making Donal Skehan' s chocolate Guinness cake. The base is in the oven. No time tomorrow to buy some. (Has to be baked tonight and brought to a party in late morning)

New Home · 18-09-2018 08:38PM

Check the mascarpone, if it's still sealed and not out of date by weeks, it should be ok, especially if you bake it - peel off the plastic, if it's still white and smooth and has no signs of mould (and it doesn't taste sour and doesn't smell funny), it's perfectly fine. Philadelphia isn't half as creamy, and contains salt.

tampopo · 18-09-2018 09:15PM

New Home wrote: »

Check the mascarpone, if it's still sealed and not out of date by weeks, it should be ok, especially if you bake it - peel off the plastic, if it's still white and smooth and has no signs of mould (and it doesn't taste sour and doesn't smell funny), it's perfectly fine. Philadelphia isn't half as creamy, and contains salt.

Thanks so much

New Home · 18-09-2018 09:17PM

Keep me a slice, please.

Faith · 19-09-2018 10:28AM

It's too late now, but does mascarpone have that tangy taste that cream cheese does? Because that's really necessary (IMO) for cutting through the richness of a chocolate Guinness cake. Mascarpone could be too rich.

Dial Hard · 19-09-2018 12:23PM

Faith wrote: »

It's too late now, but does mascarpone have that tangy taste that cream cheese does?

It doesn't really, it's very neutral.

Storm Ali has destroyed the last of my edibles :mad: Most of every plant I had in the garden is blown away, all that's left is a few sticks with leaves on. I hope the neighbours like radishes.

New Home · 19-09-2018 12:28PM

Dial Hard wrote: »

Storm Ali has destroyed the last of my edibles :mad: Most of evrey plant I had in the garden is blown away, all that's left is a few sticks with leaves on. I hope the neighbours like radishes.

Really sorry to hear about your poor plants... RIP, DH's veggie garden.

Lady Haywire · 19-09-2018 02:22PM

Can i store apples in syrup in jars? Already have about 200 unbruised in paper but after last night i've another heap on the ground. Wondering if i cored & sliced, could I jar them for storage?

New Home · 19-09-2018 02:26PM

You might as well make jam with them, while you're at it, it won't take long and it's deeeeelicious.

(You could, to answer your question, but you'd have to make sure they're cooked, when you boil the jars)

Lady Haywire · 19-09-2018 02:28PM

New Home wrote: »

You might as well make jam with them, while you're at it, it won't take long and it's deeeeelicious.

(You could, to answer your question, but you'd have to make sure they're cooked, when you boil the jars)

Yea, am making jam with the little jars. But I have big jars from LIDL, the red cabbage ones, which are too big for jam. So if I stored apples in slices or quarters, I could use them for apple tarts as I prefer slices in my tarts instead of mushy apple iykwim.:)

New Home · 19-09-2018 02:31PM

Do you have a chest freezer?

Lady Haywire · 19-09-2018 02:33PM

New Home wrote: »

Do you have a chest freezer?

It's nearly full of courgettes!!

Half full anyway! Can i freeze apples?

New Home · 19-09-2018 02:38PM

Yes, you can.

Pre-slice them, put them flat on a tray making sure they don't overlap, and stick them in bags once they're frozen.

But back to your question, the tricky part is making sure they actually keep their shape when they cook (as opposed to go mushy), so maybe what you were saying, slicing them, covering them with syrup and then boiling the jars sounds like the best way to do that. Maybe try with one small jar first and see how they turn out. I made them by accident years ago when I was trying to make jam but the slices didn't dissolve - and whenever I tried to replicate that, I always got jam instead. Go figure!

But, like I was saying, make sure they're cooked through, or the water inside them may make them go mouldy.

Lady Haywire · 19-09-2018 02:45PM

New Home wrote: »

Yes, you can. Pre-slice them, put them flat on a tray making sure they don't overlap, and stick them in bags once they're frozen.

But back to your question, the tricky part is making sure they actually keep their shape when they cook (as opposed to go mushy), so maybe what you were saying, slicing them, covering them with syrup and then boiling the jars sounds like the best way to do that. Maybe try with one small jar first and see how they turn out. I made them by accident years ago when I was trying to make jam but the slices didn't dissolve - and whenever I tried to replicate that, I always got jam instead. Go figure!

But, like I was saying, make sure they're cooked through, or the water inside them may make them go mouldy.

I'll give it a shot with a few different ways, chunks/slices etc & see how they turn out. If nothing else, i'll find out what doesn't work

New Home · 19-09-2018 02:46PM

And eating the "mistakes" won't be a bad thing, either.

Shenshen · 19-09-2018 06:18PM

Lady Haywire wrote: »

Yea, am making jam with the little jars. But I have big jars from LIDL, the red cabbage ones, which are too big for jam. So if I stored apples in slices or quarters, I could use them for apple tarts as I prefer slices in my tarts instead of mushy apple iykwim.:)

I wonder if you could make apple liqueur? I usually make it with plums, but we've had none this year.

Here's a recipe : https://www.epicurus.com/beverages/homemade-apple-liqueur-meilach/880/

BaZmO* · 19-09-2018 07:28PM

Or just make cider or apple wine.

New Home · 19-09-2018 07:31PM

Or you could dry them in the oven and make chips.

tampopo · 19-09-2018 09:02PM

New Home wrote: »

Keep me a slice, please.

Ha! I dropped it off and only got a slice for myself.

Here... https://m.facebook.com/207711095933093/photos/a.1973216436049208/1973220689382116/?type=3&source=54&ref=m_notif&notif_t=page_post_reaction

Lady Haywire · 19-09-2018 09:27PM

Not sure about the liqueur or wine, bit fiddly for me, but as I've a range here, might try drying some. I do like dried apple, though making my own will be a first. Might give some juicing a go too, though will have to be the old fashioned way via grating

New Home · 19-09-2018 10:03PM

You could sprinkle them with cinnamon or nutmeg before sticking them in the oven. You can also get juice by boiling them, of course.

When you've done with all your experimenting, please let me know, and I'll be round to test everything. Ta.

Lady Haywire · 19-09-2018 10:20PM

New Home wrote: »

You could sprinkle them with cinnamon or nutmeg before sticking them in the oven. You can also get juice by boiling them, of course.

When you've done with all your experimenting, please let me know, and I'll be round to test everything. Ta.

I'm off to Estonia on Saturday so be here either friday or next weekend!

Kat1170 · 21-09-2018 06:22PM

Bit late in the season I know, but I don't suppose anyone might have a couple of Kg of Damson's left over that they don't want. The tree I used to get them from in my mothers was damaged in a storm a few years ago and hasn't really recovered. I only got 1/2 Kg off it and I have a hankering to make a few pounds of jam. Wicklow/Carlow/Wexford area if anyone has any left they won't be using.

TIA Joe.

B0jangles · 21-09-2018 06:26PM

I don't know if it's any help but Lidl are selling them for about 1.69/kg, or they were up to a few days ago anyway

.

The General Chat Thread

Comments