Yumm... looks great (even though the red might be either peppers or tomatoes, neither of which I'm especially fond of).
And after reading Roger Ebert's paean to The Red Pot (the 3-cup -- 6 cups finished -- electric rice-cooker) last week, I broke down and bought one (albeit not the brand he especially commended). Yes, I'm perfectly capable of cooking rice in an ordinary pan, on the stove -- and am fond of the (slightly) brown crust that forms at the bottom just about the time it starts to smell done -- but that requires Attention, and I'm pleased to get perfect rice produced without apprehension while I'm diddling-around with the computer.
(Mind you, even a two-thirds load leaves some leftover rice, and I'm not sure Asians would approve of my discovery that re-heating some of it in the microwave, with a mixture of egg-nogg and milk (the latter because the commercial egg-nogg I got recently is a bit too sweet), makes for a good breakfast dish.)
Its use as a steamer while cooking the rice is awaiting the time my garden plot starts producing more variety than the current plethora of lettuces, but it'll probably work quite well once a reasonable sense of Timing is acquired. Meanwhile, I'll try dim sum, and maybe a dish of fish with ginger & scallions.
Oh, I was thinking the brown stuff was already-cooked meat. (I must confess that I almost never get Pho at my local Vietnamese restaurant -- they serve enormous bowls of it, and it's difficult (though amusing) to think of taking any surplus home in a doggie-bag -- and I don't think I've ever had Pho Bo, which would seem to have very-thinly-sliced beef semi-cooked by the hot broth poured over it. Should try it, Real Soon Now.)
And that Asians might not approve of the eggnogg/milk/sweet morning rice. All the Asian cooks I know (admittedly, not a large number) seem to love microwave ovens.
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branchandroot
no subject
Date: 2008-11-16 07:11 pm (UTC)And after reading Roger Ebert's paean to The Red Pot (the 3-cup -- 6 cups finished -- electric rice-cooker) last week, I broke down and bought one (albeit not the brand he especially commended). Yes, I'm perfectly capable of cooking rice in an ordinary pan, on the stove -- and am fond of the (slightly) brown crust that forms at the bottom just about the time it starts to smell done -- but that requires Attention, and I'm pleased to get perfect rice produced without apprehension while I'm diddling-around with the computer.
(Mind you, even a two-thirds load leaves some leftover rice, and I'm not sure Asians would approve of my discovery that re-heating some of it in the microwave, with a mixture of egg-nogg and milk (the latter because the commercial egg-nogg I got recently is a bit too sweet), makes for a good breakfast dish.)
Its use as a steamer while cooking the rice is awaiting the time my garden plot starts producing more variety than the current plethora of lettuces, but it'll probably work quite well once a reasonable sense of Timing is acquired. Meanwhile, I'll try dim sum, and maybe a dish of fish with ginger & scallions.
Beef
Date: 2008-11-16 07:28 pm (UTC)You mean microwaves were not invented for warming up rice?
no subject
Date: 2008-11-16 07:51 pm (UTC)And that Asians might not approve of the eggnogg/milk/sweet morning rice. All the Asian cooks I know (admittedly, not a large number) seem to love microwave ovens.
no subject
Date: 2008-11-16 08:41 pm (UTC)*mmmmmm*
K. [phond of pho]
no subject
Date: 2008-11-16 09:02 pm (UTC)no subject
Date: 2008-11-16 10:33 pm (UTC)B
no subject
Date: 2008-11-17 04:17 am (UTC)(BTW, is Phơ Hoã open on Tuesdays? I'd like to try it with my mom on our weekly dinner meetup.)
No idea...
Date: 2008-11-17 02:41 pm (UTC)2450 Nicollet Ave S
Minneapolis, MN 55404
Phone:
(612) 870-8000