Where's Andrew?

Post #147,252 by Another Scott 3/20/04 12:44:47 PM Reply	Where's Andrew?
Post #147,268 by Andrew Grygus 3/20/04 2:18:04 PM Reply	Andrew was out doing the weekly grocery shopping $55 at Sunland Product (equiv to $120 or more at the supermarkets). Included were 10# Jasmine rice (Thailand) and 10# Aged Basmatti rice (India), fresh herbs and such (cilantro, dill, scallions, chung ho, mint, tarragon, alepo pepper, serrano chilis, jalapeno chilis, Thai chilis, Hungarian green chilis, pasilla chilis, chipotle chilis (canned w/adobo sauce) garlic) a couple of cheeses (Oxaca and "Fresh" (hope it's something like panner)) Ukranian bread, normal fruits and vegetables and a bunch of other stuff. [link\|http://www.aaxnet.com\|AAx]
Post #147,269 by pwhysall 3/20/04 2:19:18 PM Reply	You like chillies, then? Peter [link\|http://www.debian.org\|Shill For Hire] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home Page - Now with added Zing!]
Post #147,273 by Andrew Grygus 3/20/04 2:36:03 PM Reply	I use them pretty steadily . . . . and they keep very well if properly handled, so the green ones will last me about a month (I happened to run out of all varieties at once this week). The dried ones will last a year if kept out of the sun. The canned chipotles in adobo sauce are fabulous in scrambled eggs. The green hungarians I got because I've never tried them and there was a big pile of them - have to decide what to do with them now. [link\|http://www.aaxnet.com\|AAx]
Post #147,279 by Another Scott 3/20/04 3:59:28 PM Reply	I think few things are more wonderful than... basmati rice. I love the texture, the flavor and the smell. After having basmati, I wanted to file a class-action suit against Uncle Ben's for false advertising (I don't know what that stuff is that they sell, but it's not rice). My wife, on the other hand, strongly dislikes basmati rice for some reason. :-( Cheers, Scott.
Post #147,281 by pwhysall 3/20/04 4:06:26 PM Reply	Seconded. Basmati rice has a wonderful, wonderful texture and as part of a meal of curry, pickles (proper Indian lime pickle is a particular favourite of mine due to its hot then sour then GIMME THE WATER IT BURNS IT BURNS flavour), rice and naan bread, it's irreplaceable. Peter [link\|http://www.debian.org\|Shill For Hire] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home Page - Now with added Zing!]
Post #147,303 by admin 3/20/04 6:23:07 PM Reply	Dittoed. We do Indian every Wednesday for lunch. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #147,285 by Andrew Grygus 3/20/04 4:16:21 PM Reply	Aged Basmatti is the king of rice . . . . . if you want flavorful fluffy rice with very separate grains (of course you have to cook it right too). The aged basmatti I buy makes no claim as to how long it's aged, so it's affordable. In India they sell 50-year aged basmatti for a raja's ransom. Basically, the longer it's aged the easier it is to keep the grains separate. [link\|http://www.aaxnet.com\|AAx]
Post #147,636 by drewk 3/22/04 9:17:42 PM Reply	Someday ... ... I just want to open your pantry, stand in the doorway, and inhale for a couple of minutes. === Implicitly condoning stupidity since 2001.

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