I was making onigiri and I started my rice too soon by accident, so I didn’t have time to run to a store and grab fillings. Instead I ransacked my fridge and created a crime.
Honeyed goat cheese, garlic chives brie, and a cucumber salad were my fillings.
It was… Food.
Look, uh, I don’t think we need to . . . report this . . to anyone . . nothing looks too bad here. Everyone makes mistakes, don’t they. Let’s just say- you share some of that honeyed goat cheese one and we’ll overlook this whooooollle little incident.
If I could eat goat cheese by the bucket without getting sick I absolutely would. Easily my favorite soft cheese.
A rice cooker can keep a pot of rice warm for the whole day. No need to rush it to the plate. My grandmother kept one going for us kids and now I carry on the tradition with my kids.
Doesn’t warm rice grow mold suuuper quick? Not trying to fight your tradition, I’ve just heard danger things
Proper cookers keep it out of the mold temp. The problem is if you let it cool over night.
I’ve seen temps as low as 140 kill mold. The popular Japanese brand cooker is supposed to keep warm at 150 and above, as long as the lid is closed it should be good until it dries out
And we were always eating it. My cousins and I could go through 2-3 pots a day just putting snacks on it like spicy canned tuna or whatever was laying around, taco meat, cinnamon and sugar… whatever. We called them hand balls (instead of hand rolls). Quick to make and quick to eat. Leftover steak chunks with a dash of soy or hoisin was my favorite but my giant cousin would shoulder check me for that one.
I just keep a stack of seaweed next to the cooker. it makes everything a real rice ball.
Kids these days are so lucky with their fried buldak nori rectangles. In the US (1990’s) all we had was unseasoned 8.5x11 inch sheets of office paper nori from the one Asian store that viewed expiration dates as more of a suggestion.
Too much trouble for what it was. We were trying to get back to BB gun wars in the front yard. I still have scars.
Thanks for letting me wax nostalgic. This has been a fun walk for me.
you mean your auntie didn’t come visit your house with 2 suitcases of nothing but food from home?
Here is the thing: you want to refrigerate your rice overnight to make the best egg fried rice. Uncle Roger is correct; there is an art to making the best fried rice, and that requires refrigeration overnight. Besides, rice holds its heat for a long time anyway. At least longer than you would like to eat rice with the meal you served it with.
Well the best way to do that properly is to separate out the rice into smaller containers so it cools fast enough for food safety,. I’ve seen this attitude that ‘proper’ Asian food can’t be made with ‘Western’ food safety standards. As if modern restaurants in Asian countries use some lesser cleanliness and safety standards.
Yes, I know that. I have even taken fresh cooked rice, spread it thinly on a sheet pan and stuck in the freezer for 20 minutes or so. This will make a passable fried rice as the rice cools quickly and dries a little bit. Still, it’s not quite the same as sitting in the refrigerator overnight.
I’ve made;
thanksgiving sushi.
turkey, cranberries, string beans, rice, with a drizzle of gravy.
burger sushi.
beef patties into strips, lettuce, tomatoes, mushrooms, grated cheese, rice, BBQ sauce drizzle
there’s another one that’s odd but can’t recall…usually leftovers…into sushi, or Vietnamese rice wraps with whatever leftovers.
Released for time served eating it. * gavel *
Hey if there can be taco pizza there can be haole sushi.
Don’t feel bad. I made a dipping sauce for supper last evening made from ketchup, ranch dressing, and mustard. Served alongside 6 air-fried chicken nuggets and about 1/4 cup of leftover sauerkraut.
