RE: Let's Discuss the Evils of High Fructose Corn Syrup and Frankenfoods
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/3/2007 6:22:30 PM
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BeesKnees
Posts: 133
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Jasmine Rice -- I think you understand what I'm talking about.
All of the "fancy" dishes, the "company" food of my childhood, was made with rice.
It's very special, very emotional, and very "aromatic" -- and brown rice, regardless of it's texture (people can skillfully deal with its texture) still has a distinctive, nutty taste, that "fights" the saffron in a good Paella.
It's just too aggressive a flavor, intruding in the dishes of my childhood.
This makes no sense, but the Jasmine Rice you eat, makes me think you understand.
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 1:53:00 AM
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miasma
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quote:
It's just too aggressive a flavor, intruding in the dishes of my childhood.
It was crunchy, and just tasted too...healty, you know? It just tasted like cardboard.
Until I had it cooked right, it was sweet and nutty and just a wonderful companion to a lot of dishes.
And then I read about how nutritious it is, and it seemed worth it.
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 9:19:57 AM
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StephK
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quote:
ORIGINAL: BeesKnees
Jasmine Rice -- I think you understand what I'm talking about.
All of the "fancy" dishes, the "company" food of my childhood, was made with rice.
It's very special, very emotional, and very "aromatic" -- and brown rice, regardless of it's texture (people can skillfully deal with its texture) still has a distinctive, nutty taste, that "fights" the saffron in a good Paella.
It's just too aggressive a flavor, intruding in the dishes of my childhood.
This makes no sense, but the Jasmine Rice you eat, makes me think you understand.
I think part of the issue is that there are so many varieties of rice with differences in taste and texture. I remember when the local rice growers were upset when Japan wouldn't buy their rice. When I moved to Hawaii and ate the sticky rice I understood why. It's very different. I don't think the white rice is all that bad though as long as it isn't that parboiled minute rice stuff. 
I just have to say that Creole and Cajun are different. I love them both though. I imagine in the next few years there's going to be an even more flavorful fusion with Mexican foods that will be delicious. 
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Stephanie
The heart of the wise inclines to the right but the heart of the fool to the left.
Even as he walks along the road, the fool lacks sense and shows everyone how stupid he is. ~ Ecc. 10:2-3
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 1:01:28 PM
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miasma
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Jasmine rice
I like to cook it in coconut milk, sometimes, instead of water. I just eat it plain, with salt and butter.
More rice varieties
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 2:01:17 PM
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StephK
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Short, medium, and long grain can be whole grain. It's the processing that strips it of it's nutrients.
Why Brown-But Not White-Rice is One of the World's Healthiest Foods
The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain-a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
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Stephanie
The heart of the wise inclines to the right but the heart of the fool to the left.
Even as he walks along the road, the fool lacks sense and shows everyone how stupid he is. ~ Ecc. 10:2-3
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 2:11:20 PM
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HisCovenant
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I am still confused, although it is helpful to know that long/short grain can be whole grain.
Is brown rice the only whole grain rice (besides wild rice which isn't really rice?)
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My friends call me Zippy!
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 2:24:56 PM
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p31woman
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THIS is my very favorite brown rice. Delicious!
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So don't let anyone pass judgment on you in connection with eating and drinking, or in regard to a Jewish festival or Rosh-Hodesh or Shabbat. These are a shadow of things that are coming, but the body is of the Messiah. Colossians 2:16-17
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 2:34:36 PM
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StephK
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I love their wild rice blend.
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Stephanie
The heart of the wise inclines to the right but the heart of the fool to the left.
Even as he walks along the road, the fool lacks sense and shows everyone how stupid he is. ~ Ecc. 10:2-3
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 3:44:49 PM
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StephK
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Brown rice is the whole grain rice. It hasn't been processed to the point of needing enriching. That includes jasmine rice. I bought some brown jasmine rice this weekend and probably will try it out in a couple of days. It looks different than the jasmine rice that I bought earlier.
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Stephanie
The heart of the wise inclines to the right but the heart of the fool to the left.
Even as he walks along the road, the fool lacks sense and shows everyone how stupid he is. ~ Ecc. 10:2-3
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 4:01:47 PM
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StephK
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I meant to post this transcript earlier and I forgot. It's quite long but explains why high fructose corn syrup and fructose is bad.
The obesity epidemic
A researcher in the United States claims that the reason for the obesity epidemic is more than just the calories we eat and the lack of exercise. It's a substance that food manufacturers are widely using.
_____________________________
Stephanie
The heart of the wise inclines to the right but the heart of the fool to the left.
Even as he walks along the road, the fool lacks sense and shows everyone how stupid he is. ~ Ecc. 10:2-3
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 9:51:07 PM
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BeesKnees
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Prov 31 Woman, thank you for the link to the short grain brown rice.
Paella is made with short or medium grain rice, and I need a rice that absorbs more stock and flavorings.
I'll try it!
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 10:02:23 PM
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uponeagleswings
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We eat mostly jasmine and basmati rice with occasional plain white rice, and occasional wild rice. I love the smell of jasmine rice. DH isn't a fan of brown rice, although I haven't tried it since we got the rice cooker, so I'm wondering if that would make a difference.
Oh, and we don't rinse any kind of rice before cooking it.
< Message edited by uponeagleswings -- 9/4/2007 10:11:17 PM >
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 10:54:00 PM
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miasma
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I've never rinsed rice before cooking. I have a rice cooker, but I can't figure out how to use it.
I don'teat it often, anyways, watching carbs and all that.
Paella, yum!
Really, risotto is the rice I like!
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/4/2007 11:06:30 PM
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uponeagleswings
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Rice cookers are easy. Ignore their little measuring cups and ratios. Put in an amount of rice (say 1 cup), then put in twice as much water (2 cups). Add any seasonings you want, put the lid on, and start it. Usually they will turn off or keep warm when they are finished, and the cooking time is pretty accurate.
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/5/2007 12:06:59 AM
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BeesKnees
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I HAD heard that double the liquid is needed to cook brown rice, and that it takes twice the amount of time to cook.
I would imagine that it would be better to cook it "the old fashioned way," but perhaps someone who's used a rice cooker for it can share?
This is cracking me up, but there are no men on this thread, LOL!
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/5/2007 1:52:40 PM
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uponeagleswings
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LOL- I"ve never been brave enough to try that. I don't like mushy rice or rice with the water still left in it, so I prefer to measure.
There MUST be someone around who has cooked brown rice in a rice cooker! Wild rice cooks with the same ratio and time as white rices.
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RE: Let's Discuss the Evils of High Fructose Corn Syrup... - 9/5/2007 3:36:34 PM
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Kat_D
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Every time I see this thread, I think it says, "Let's discuss the ELVIS of High Fructose Corn Syrup and Frankenfoods."
You know, Lil' Mama, he did like his fried peanut butter and banana sandwiches and biscuits with sausage gravy!!
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~Kat
"...And God will wipe away every tear from their eyes...no more death, sorrow, nor crying."
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