From Newsgroup: rec.food.cooking



Lambs can cook?!?!?

Who'd thunk it!
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From Newsgroup: rec.food.cooking

On 3/31/2026 5:33 PM, chefly wrote:

On Tue, 31 Mar 2026 16:29:50 -0600
chefly <deal@me.al> wrote:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks appealing.

I like his technique:

https://www.youtube.com/shorts/GIFiQR9tVFQ?feature=share

I went up to ALDI to buy lamb shanks that were in the ad, but I left
with "split lamb breast plate" that was only $3.79/#. I'm making lamb
stew to take over to the in-laws this evening.

In a pan, I'm browning the lamb, and the fatty side is giving off lots
of fat. I'll reserve that to mix in with some home ground very lean
ground beef for kofta some time in the future. Our son's GF is of
Ptolemaic Egyptian ancestry, and the first thing she cooked for us was
kofta, so I thought it would be fun to make it for her.

When the lamb has all been browned, it's going into the multicooker with
beef broth that I've already reduced for a long braise at 40F. I do have
to run back up to ALDI because I need another box of broth, that I'll
used to deglaze befor adding it to the braise. After it braises, I'll
let it cool with the broth reduces, and remove the bones, and extra fat.
It will get lots of carrots and potatoes, and be seasoned only with
white pepper and a little thyme.

https://photos.app.goo.gl/envHtsXV2ffWij6i8
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Wed, 1 Apr 2026 11:19:59 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 3/31/2026 5:33 PM, chefly wrote:

On Tue, 31 Mar 2026 16:29:50 -0600
chefly <deal@me.al> wrote:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks appealing.

I like his technique:

https://www.youtube.com/shorts/GIFiQR9tVFQ?feature=share

I went up to ALDI to buy lamb shanks that were in the ad, but I left
with "split lamb breast plate" that was only $3.79/#. I'm making lamb
stew to take over to the in-laws this evening.

In a pan, I'm browning the lamb, and the fatty side is giving off
lots of fat. I'll reserve that to mix in with some home ground very
lean ground beef for kofta some time in the future. Our son's GF is
of Ptolemaic Egyptian ancestry, and the first thing she cooked for us
was kofta, so I thought it would be fun to make it for her.

Ptolemaic eh?
Here's the US version, and a very good spiritual author: https://en.wikipedia.org/wiki/Ptolemy_Tompkins
Ptolemy Tompkins (born 1962) is an American writer specializing in books describing the role of the spiritual in ordinary life. His best-known work, "Proof of Angels" (Howard Books, 2014), co-authored with Utah police officer Tyler Beddoes, focuses on the death of Jennifer Lynn Groesbeck, whose car veered into the Spanish Fork River just outside the town of Spanish Fork, and the mysterious voice which Beddoes, along with three other responding officers, heard inside the car as they struggled to right it.
Tompkins also collaborated with Eben Alexander on his mega-selling
"Proof of Heaven" (Simon & Schuster, 2012) and its follow-up, "The Map
of Heaven" (Simon & Schuster, 2014).
(Both are outstanding testimonies to the non-physical realm we call
Heaven)
Biography
Tompkins was born in Washington, D.C., educated at Sarah Lawrence
College, and currently lives off the coast of Maine. He is the son of best-selling author Peter Tompkins (A Spy in Rome, Secrets of the Great Pyramid, The Secret Life of Plants, and others)

When the lamb has all been browned, it's going into the multicooker
with beef broth that I've already reduced for a long braise at 40F. I
do have to run back up to ALDI because I need another box of broth,
that I'll used to deglaze befor adding it to the braise. After it
braises, I'll let it cool with the broth reduces, and remove the
bones, and extra fat. It will get lots of carrots and potatoes, and
be seasoned only with white pepper and a little thyme.

https://photos.app.goo.gl/envHtsXV2ffWij6i8

+1
Looking on point, yay for lamb, our most underated and misunderstood
meat.
For broth(s) there is only one way to go, imho: https://www.betterthanbouillon.com/ https://www.betterthanbouillon.com/products/roasted-beef-base/
Original Better Than Bouillon® Roasted Beef Base is made with roasted
beef. This gives it a richer, more robust flavor than ordinary
bouillons or soup stocks. Better Than Bouillon blendable bases easily
spoon right out of the jar and let you add as much, or as little,
flavor as desired. From marinades, glazes and vegetables to soups,
sides and slow cooker dishes, Better Than Bouillon Roasted Beef Base
adds flavor to all your favorite dishes.
BASTED BEEF AND CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY PROTEIN,
SUGAR, CORN SYRUP SOLIDS, FLAVORING, WHEY, POTATO FLOUR, CONTAINS 2% OR
LESS OF YEAST EXTRACT, CARAMEL COLOR, CORN OIL, XANTHAN GUM.
But maybe some of their other specialty products could also work: https://www.betterthanbouillon.com/products/adobo-base/
Ingredients
CHILI PEPPER PUREE, SALT, SUGAR, CHILI PEPPERS, SOYBEAN OIL, CONTAINS 2% OR LESS OF SPICES, CITRIC ACID, ONION, GARLIC, PAPRIKA EXTRACT, XANTHAN GUM.
https://www.betterthanbouillon.com/products/pho-base/
Ingredients
ROASTED BEEF* AND CONCENTRATED BEEF STOCK*, SALT, CANE SUGAR*, SPICES*, SOY SAUCE* (WATER, SOYBEANS*, SALT, ALCOHOL*), FOOD STARCH*, GARLIC POWDER*, CARAMEL COLOR*, ONION JUICE CONCENTRATE*. *ORGANIC
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From Newsgroup: rec.food.cooking


chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the already stir-fried veg and meat, but...the result looks appealing.

I don't know anything about the cooking of Fiji but they seem to like their fried
rice packed to the gills with stuff. The oyster sauce is a good idea. You have to
be careful about that dark soy sauce though. Most people like their fried rice on
the light side.
Hawaii-style fried rice is made with short or medium grain rice. If you want to
make Chinese-style fried rice, you'll have to use long grain. I think the Hawaiians and Koreans and the Japanese that make fried rice with short grain rice.
Making fried rice is a lot easier if you use long grain rice. We've been eating a lot of kim chee fried rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Wed, 01 Apr 2026 18:45:38 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks appealing.

I don't know anything about the cooking of Fiji but they seem to like
their fried rice packed to the gills with stuff. The oyster sauce is
a good idea. You have to be careful about that dark soy sauce though.
Most people like their fried rice on the light side.

Agreed on the dark soy - it can overpower if not used carefully.

But this beef and onion video I shared - brilliant.

Simple.

Added diced green pepper, might toss some cabbage shreds in too next
time:

https://www.youtube.com/watch?v=wJ_vNUSQMZg

The key thing is to use a good cut of beef: I found tri tip steaks and
sliced them very thin - the marbling made them sublime and the glossy coloration was lovely.

What totally works here is how she marinates and velvets the beef before cooking.

When it's time to stir fry this dish assembles quickly and flawlessly...

But...the dark soy addition at the end, there I substituted with my
Aloha shoyu.

Very happy me.

Hawaii-style fried rice is made with short or medium grain rice. If
you want to make Chinese-style fried rice, you'll have to use long
grain. I think the Hawaiians and Koreans and the Japanese that make
fried rice with short grain rice. Making fried rice is a lot easier
if you use long grain rice. We've been eating a lot of kim chee fried
rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

+1

Gorgeous - did you use Noh's Kim Chi powder on this?

I'm eagerly awaiting putting mine to work soon.

I always use high quality Thai Jasmine rice, almost exclusively so.

Short grain just clumps a lot more than I like.

Which is all of it for sushi rice.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


chefly <deal@me.al> posted:

On Wed, 01 Apr 2026 18:45:38 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks appealing.

I don't know anything about the cooking of Fiji but they seem to like
their fried rice packed to the gills with stuff. The oyster sauce is
a good idea. You have to be careful about that dark soy sauce though.
Most people like their fried rice on the light side.

Agreed on the dark soy - it can overpower if not used carefully.

But this beef and onion video I shared - brilliant.

Simple.

Added diced green pepper, might toss some cabbage shreds in too next
time:

https://www.youtube.com/watch?v=wJ_vNUSQMZg

The key thing is to use a good cut of beef: I found tri tip steaks and
sliced them very thin - the marbling made them sublime and the glossy coloration was lovely.

What totally works here is how she marinates and velvets the beef before cooking.

When it's time to stir fry this dish assembles quickly and flawlessly...

But...the dark soy addition at the end, there I substituted with my
Aloha shoyu.

Very happy me.

Hawaii-style fried rice is made with short or medium grain rice. If
you want to make Chinese-style fried rice, you'll have to use long
grain. I think the Hawaiians and Koreans and the Japanese that make
fried rice with short grain rice. Making fried rice is a lot easier
if you use long grain rice. We've been eating a lot of kim chee fried
rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

+1

Gorgeous - did you use Noh's Kim Chi powder on this?

I'm eagerly awaiting putting mine to work soon.

I always use high quality Thai Jasmine rice, almost exclusively so.

Short grain just clumps a lot more than I like.

Which is all of it for sushi rice.

Short grain rice is tricky to separate the clumps. I've been wetting my hand and
digging into the rice to break up the clumps. You could just make fresh rice and
use that hot rice for no clumps. I've done that but you're not supposed to do that.
It's sort of like blasphemy.
I didn't make that Kim chee rice. If I'm lucky, I'll have a big container of old
Kim chee with a lot of juice in it. Then you can make a proper fried rice. Typically, I don't have problems with clumping. I should but I don't.Here's
one I did make.

https://photos.app.goo.gl/D3CpXL1vpMYDgpng6




--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 4/1/2026 12:44 PM, chefly wrote:

On Wed, 1 Apr 2026 11:19:59 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 3/31/2026 5:33 PM, chefly wrote:

On Tue, 31 Mar 2026 16:29:50 -0600
chefly <deal@me.al> wrote:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks appealing.

I like his technique:

https://www.youtube.com/shorts/GIFiQR9tVFQ?feature=share

I went up to ALDI to buy lamb shanks that were in the ad, but I left
with "split lamb breast plate" that was only $3.79/#. I'm making lamb
stew to take over to the in-laws this evening.

In a pan, I'm browning the lamb, and the fatty side is giving off
lots of fat. I'll reserve that to mix in with some home ground very
lean ground beef for kofta some time in the future. Our son's GF is
of Ptolemaic Egyptian ancestry, and the first thing she cooked for us
was kofta, so I thought it would be fun to make it for her.

Ptolemaic eh?

Here's the US version, and a very good spiritual author:

https://en.wikipedia.org/wiki/Ptolemy_Tompkins

Ptolemy Tompkins (born 1962) is an American writer specializing in books describing the role of the spiritual in ordinary life. His best-known work, "Proof of Angels" (Howard Books, 2014), co-authored with Utah police officer Tyler Beddoes, focuses on the death of Jennifer Lynn Groesbeck, whose car veered into the Spanish Fork River just outside the town of Spanish Fork, and the mysterious voice which Beddoes, along with three other responding officers, heard inside the car as they struggled to right it.

Tompkins also collaborated with Eben Alexander on his mega-selling
"Proof of Heaven" (Simon & Schuster, 2012) and its follow-up, "The Map
of Heaven" (Simon & Schuster, 2014).

(Both are outstanding testimonies to the non-physical realm we call
Heaven)

Biography
Tompkins was born in Washington, D.C., educated at Sarah Lawrence
College, and currently lives off the coast of Maine. He is the son of best-selling author Peter Tompkins (A Spy in Rome, Secrets of the Great Pyramid, The Secret Life of Plants, and others)

When the lamb has all been browned, it's going into the multicooker
with beef broth that I've already reduced for a long braise at 40F. I
do have to run back up to ALDI because I need another box of broth,
that I'll used to deglaze befor adding it to the braise. After it
braises, I'll let it cool with the broth reduces, and remove the
bones, and extra fat. It will get lots of carrots and potatoes, and
be seasoned only with white pepper and a little thyme.

https://photos.app.goo.gl/envHtsXV2ffWij6i8

+1

Looking on point, yay for lamb, our most underated and misunderstood
meat.

For broth(s) there is only one way to go, imho:

https://www.betterthanbouillon.com/

https://www.betterthanbouillon.com/products/roasted-beef-base/
Original Better Than Bouillon® Roasted Beef Base is made with roasted
beef. This gives it a richer, more robust flavor than ordinary
bouillons or soup stocks. Better Than Bouillon blendable bases easily
spoon right out of the jar and let you add as much, or as little,
flavor as desired. From marinades, glazes and vegetables to soups,
sides and slow cooker dishes, Better Than Bouillon Roasted Beef Base
adds flavor to all your favorite dishes.

BASTED BEEF AND CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY PROTEIN,
SUGAR, CORN SYRUP SOLIDS, FLAVORING, WHEY, POTATO FLOUR, CONTAINS 2% OR
LESS OF YEAST EXTRACT, CARAMEL COLOR, CORN OIL, XANTHAN GUM.

But maybe some of their other specialty products could also work:

https://www.betterthanbouillon.com/products/adobo-base/

Ingredients
CHILI PEPPER PUREE, SALT, SUGAR, CHILI PEPPERS, SOYBEAN OIL, CONTAINS 2% OR LESS OF SPICES, CITRIC ACID, ONION, GARLIC, PAPRIKA EXTRACT, XANTHAN GUM.

https://www.betterthanbouillon.com/products/pho-base/

Ingredients
ROASTED BEEF* AND CONCENTRATED BEEF STOCK*, SALT, CANE SUGAR*, SPICES*, SOY SAUCE* (WATER, SOYBEANS*, SALT, ALCOHOL*), FOOD STARCH*, GARLIC POWDER*, CARAMEL COLOR*, ONION JUICE CONCENTRATE*. *ORGANIC

I've used BTB many times, but now I use Minor's. https://www.nestleprofessional.us/minors-beef-au-jus-concentrate-1-lb-pack-6

The Minor's chicken base is also better than BTB. I haven't used a
bouillon cube in more than 35 years.

In no case are those concentrates better than the asceptic broth for
soups and stews. They are just quick, easy and useful. I've use the BTB chicken flavor for years to make what I call, "Faux chicken gravy." The dominant seasoning in that is summer savory. Times when I sub the juice
from the Costco rotisserie chicken for water, it's really pretty good.

Notice that the ingredients of BTB include Disodium Inosinate & Disodium Guanylate (I+G). You can buy I+G. It's expensive, but a very tiny amount
goes a very long way. Many years ago, I got a deal on a large (10 kg)
box that I couldn't put a dent in if I lived a thousand years. https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1 The 100 g size would last you a lifetime.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 02 Apr 2026 05:31:41 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

On Wed, 01 Apr 2026 18:45:38 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks
appealing.

I don't know anything about the cooking of Fiji but they seem to
like their fried rice packed to the gills with stuff. The oyster
sauce is a good idea. You have to be careful about that dark soy
sauce though. Most people like their fried rice on the light
side.

Agreed on the dark soy - it can overpower if not used carefully.

But this beef and onion video I shared - brilliant.

Simple.

Added diced green pepper, might toss some cabbage shreds in too next
time:

https://www.youtube.com/watch?v=wJ_vNUSQMZg

The key thing is to use a good cut of beef: I found tri tip steaks
and sliced them very thin - the marbling made them sublime and the
glossy coloration was lovely.

What totally works here is how she marinates and velvets the beef
before cooking.

When it's time to stir fry this dish assembles quickly and
flawlessly...

But...the dark soy addition at the end, there I substituted with my
Aloha shoyu.

Very happy me.

Hawaii-style fried rice is made with short or medium grain rice.
If you want to make Chinese-style fried rice, you'll have to use
long grain. I think the Hawaiians and Koreans and the Japanese
that make fried rice with short grain rice. Making fried rice is
a lot easier if you use long grain rice. We've been eating a lot
of kim chee fried rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

+1

Gorgeous - did you use Noh's Kim Chi powder on this?

I'm eagerly awaiting putting mine to work soon.

I always use high quality Thai Jasmine rice, almost exclusively so.

Short grain just clumps a lot more than I like.

Which is all of it for sushi rice.

Short grain rice is tricky to separate the clumps. I've been wetting
my hand and digging into the rice to break up the clumps. You could
just make fresh rice and use that hot rice for no clumps. I've done
that but you're not supposed to do that. It's sort of like blasphemy.

Interesting...

I use the rice cooker, then dry it on a sheet pan and into the frig for
the day, out later for more drying.

I didn't make that Kim chee rice. If I'm lucky, I'll have a big
container of old Kim chee with a lot of juice in it. Then you can
make a proper fried rice. Typically, I don't have problems with
clumping. I should but I don't.Here's one I did make.

https://photos.app.goo.gl/D3CpXL1vpMYDgpng6

Heck yes.

Crispy shallots and bacon jam on top?

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


chefly <deal@me.al> posted:

On Thu, 02 Apr 2026 05:31:41 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

On Wed, 01 Apr 2026 18:45:38 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the already stir-fried veg and meat, but...the result looks
appealing.

I don't know anything about the cooking of Fiji but they seem to
like their fried rice packed to the gills with stuff. The oyster
sauce is a good idea. You have to be careful about that dark soy
sauce though. Most people like their fried rice on the light
side.

Agreed on the dark soy - it can overpower if not used carefully.

But this beef and onion video I shared - brilliant.

Simple.

Added diced green pepper, might toss some cabbage shreds in too next time:

https://www.youtube.com/watch?v=wJ_vNUSQMZg

The key thing is to use a good cut of beef: I found tri tip steaks
and sliced them very thin - the marbling made them sublime and the
glossy coloration was lovely.

What totally works here is how she marinates and velvets the beef
before cooking.

When it's time to stir fry this dish assembles quickly and
flawlessly...

But...the dark soy addition at the end, there I substituted with my
Aloha shoyu.

Very happy me.

Hawaii-style fried rice is made with short or medium grain rice.
If you want to make Chinese-style fried rice, you'll have to use
long grain. I think the Hawaiians and Koreans and the Japanese
that make fried rice with short grain rice. Making fried rice is
a lot easier if you use long grain rice. We've been eating a lot
of kim chee fried rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

+1

Gorgeous - did you use Noh's Kim Chi powder on this?

I'm eagerly awaiting putting mine to work soon.

I always use high quality Thai Jasmine rice, almost exclusively so.

Short grain just clumps a lot more than I like.

Which is all of it for sushi rice.

Short grain rice is tricky to separate the clumps. I've been wetting
my hand and digging into the rice to break up the clumps. You could
just make fresh rice and use that hot rice for no clumps. I've done
that but you're not supposed to do that. It's sort of like blasphemy.

Interesting...

I use the rice cooker, then dry it on a sheet pan and into the frig for
the day, out later for more drying.

I didn't make that Kim chee rice. If I'm lucky, I'll have a big
container of old Kim chee with a lot of juice in it. Then you can
make a proper fried rice. Typically, I don't have problems with
clumping. I should but I don't.Here's one I did make.

https://photos.app.goo.gl/D3CpXL1vpMYDgpng6

Heck yes.

Crispy shallots and bacon jam on top?

I believe that's S&B Crispy Garlic Chili Oil. It doesn't matter - any chili oil
will do.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 02 Apr 2026 20:08:56 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

On Thu, 02 Apr 2026 05:31:41 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

On Wed, 01 Apr 2026 18:45:38 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

chefly <deal@me.al> posted:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add
the already stir-fried veg and meat, but...the result looks appealing.

I don't know anything about the cooking of Fiji but they seem
to like their fried rice packed to the gills with stuff. The
oyster sauce is a good idea. You have to be careful about
that dark soy sauce though. Most people like their fried rice
on the light side.

Agreed on the dark soy - it can overpower if not used carefully.

But this beef and onion video I shared - brilliant.

Simple.

Added diced green pepper, might toss some cabbage shreds in too
next time:

https://www.youtube.com/watch?v=wJ_vNUSQMZg

The key thing is to use a good cut of beef: I found tri tip
steaks and sliced them very thin - the marbling made them
sublime and the glossy coloration was lovely.

What totally works here is how she marinates and velvets the
beef before cooking.

When it's time to stir fry this dish assembles quickly and flawlessly...

But...the dark soy addition at the end, there I substituted
with my Aloha shoyu.

Very happy me.

Hawaii-style fried rice is made with short or medium grain
rice. If you want to make Chinese-style fried rice, you'll
have to use long grain. I think the Hawaiians and Koreans and
the Japanese that make fried rice with short grain rice.
Making fried rice is a lot easier if you use long grain rice.
We've been eating a lot of kim chee fried rice.

https://photos.app.goo.gl/Jqpknmg8n5HNND866

+1

Gorgeous - did you use Noh's Kim Chi powder on this?

I'm eagerly awaiting putting mine to work soon.

I always use high quality Thai Jasmine rice, almost exclusively
so.

Short grain just clumps a lot more than I like.

Which is all of it for sushi rice.

Short grain rice is tricky to separate the clumps. I've been
wetting my hand and digging into the rice to break up the clumps.
You could just make fresh rice and use that hot rice for no
clumps. I've done that but you're not supposed to do that. It's
sort of like blasphemy.

Interesting...

I use the rice cooker, then dry it on a sheet pan and into the frig
for the day, out later for more drying.

I didn't make that Kim chee rice. If I'm lucky, I'll have a big
container of old Kim chee with a lot of juice in it. Then you can
make a proper fried rice. Typically, I don't have problems with
clumping. I should but I don't.Here's one I did make.

https://photos.app.goo.gl/D3CpXL1vpMYDgpng6

Heck yes.

Crispy shallots and bacon jam on top?

I believe that's S&B Crispy Garlic Chili Oil. It doesn't matter - any
chili oil will do.

Indeed yes.

But some bacon jam might be a nice addition too.

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 2 Apr 2026 10:04:43 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 4/1/2026 12:44 PM, chefly wrote:

On Wed, 1 Apr 2026 11:19:59 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 3/31/2026 5:33 PM, chefly wrote:

On Tue, 31 Mar 2026 16:29:50 -0600
chefly <deal@me.al> wrote:

Fiji style:

https://youtu.be/Ykdic8xT2fs

I like to stir fry the rice separately at the end, then add the
already stir-fried veg and meat, but...the result looks
appealing.

I like his technique:

https://www.youtube.com/shorts/GIFiQR9tVFQ?feature=share

I went up to ALDI to buy lamb shanks that were in the ad, but I
left with "split lamb breast plate" that was only $3.79/#. I'm
making lamb stew to take over to the in-laws this evening.

In a pan, I'm browning the lamb, and the fatty side is giving off
lots of fat. I'll reserve that to mix in with some home ground very
lean ground beef for kofta some time in the future. Our son's GF is
of Ptolemaic Egyptian ancestry, and the first thing she cooked for
us was kofta, so I thought it would be fun to make it for her.

Ptolemaic eh?

Here's the US version, and a very good spiritual author:

https://en.wikipedia.org/wiki/Ptolemy_Tompkins

Ptolemy Tompkins (born 1962) is an American writer specializing in
books describing the role of the spiritual in ordinary life. His
best-known work, "Proof of Angels" (Howard Books, 2014),
co-authored with Utah police officer Tyler Beddoes, focuses on the
death of Jennifer Lynn Groesbeck, whose car veered into the Spanish
Fork River just outside the town of Spanish Fork, and the
mysterious voice which Beddoes, along with three other responding
officers, heard inside the car as they struggled to right it.

Tompkins also collaborated with Eben Alexander on his mega-selling
"Proof of Heaven" (Simon & Schuster, 2012) and its follow-up, "The
Map of Heaven" (Simon & Schuster, 2014).

(Both are outstanding testimonies to the non-physical realm we call
Heaven)

Biography
Tompkins was born in Washington, D.C., educated at Sarah Lawrence
College, and currently lives off the coast of Maine. He is the son
of best-selling author Peter Tompkins (A Spy in Rome, Secrets of
the Great Pyramid, The Secret Life of Plants, and others)

When the lamb has all been browned, it's going into the multicooker
with beef broth that I've already reduced for a long braise at
40F. I do have to run back up to ALDI because I need another box
of broth, that I'll used to deglaze befor adding it to the braise.
After it braises, I'll let it cool with the broth reduces, and
remove the bones, and extra fat. It will get lots of carrots and
potatoes, and be seasoned only with white pepper and a little
thyme.

https://photos.app.goo.gl/envHtsXV2ffWij6i8

+1

Looking on point, yay for lamb, our most underated and misunderstood
meat.

For broth(s) there is only one way to go, imho:

https://www.betterthanbouillon.com/

https://www.betterthanbouillon.com/products/roasted-beef-base/
Original Better Than Bouillon® Roasted Beef Base is made with
roasted beef. This gives it a richer, more robust flavor than
ordinary bouillons or soup stocks. Better Than Bouillon blendable
bases easily spoon right out of the jar and let you add as much, or
as little, flavor as desired. From marinades, glazes and vegetables
to soups, sides and slow cooker dishes, Better Than Bouillon
Roasted Beef Base adds flavor to all your favorite dishes.

BASTED BEEF AND CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY
PROTEIN, SUGAR, CORN SYRUP SOLIDS, FLAVORING, WHEY, POTATO FLOUR,
CONTAINS 2% OR LESS OF YEAST EXTRACT, CARAMEL COLOR, CORN OIL,
XANTHAN GUM.

But maybe some of their other specialty products could also work:

https://www.betterthanbouillon.com/products/adobo-base/

Ingredients
CHILI PEPPER PUREE, SALT, SUGAR, CHILI PEPPERS, SOYBEAN OIL,
CONTAINS 2% OR LESS OF SPICES, CITRIC ACID, ONION, GARLIC, PAPRIKA
EXTRACT, XANTHAN GUM.

https://www.betterthanbouillon.com/products/pho-base/

Ingredients
ROASTED BEEF* AND CONCENTRATED BEEF STOCK*, SALT, CANE SUGAR*,
SPICES*, SOY SAUCE* (WATER, SOYBEANS*, SALT, ALCOHOL*), FOOD
STARCH*, GARLIC POWDER*, CARAMEL COLOR*, ONION JUICE CONCENTRATE*.
*ORGANIC

I've used BTB many times, but now I use Minor's. https://www.nestleprofessional.us/minors-beef-au-jus-concentrate-1-lb-pack-6

The Minor's chicken base is also better than BTB. I haven't used a
bouillon cube in more than 35 years.

In no case are those concentrates better than the asceptic broth for
soups and stews. They are just quick, easy and useful. I've use the
BTB chicken flavor for years to make what I call, "Faux chicken
gravy." The dominant seasoning in that is summer savory. Times when I
sub the juice from the Costco rotisserie chicken for water, it's
really pretty good.

Those are really good tips, thx.
I think anytime you can re-purpose good natural chicken drippings/broth
it will make a gravy exceptional and summer savory being dominant is
perfect.

I tend to add poultry seasoning mix to any chicken gravy product, dried
or jarred.
The base flavors just lack some punch.

Notice that the ingredients of BTB include Disodium Inosinate &
Disodium Guanylate (I+G). You can buy I+G. It's expensive, but a very
tiny amount goes a very long way. Many years ago, I got a deal on a
large (10 kg) box that I couldn't put a dent in if I lived a thousand
years. https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1 The 100 g size would last you a lifetime.

Here's another one that shows up in so many "enhanced" foods and snacks: https://www.amazon.com/Hickory-Smoked-Dried-Torula-Seasoning/dp/B06Y2G8DQ7/ref=pd_bxgy_d_sccl_1/131-6965296-0879005?pd_rd_w=KwNUK&content-id=amzn1.sym.dcf559c6-d374-405e-a13e-133e852d81e1&pf_rd_p=dcf559c6-d374-405e-a13e-133e852d81e1&pf_rd_r=05J0M3WYD6MR0DHYAQXW&pd_rd_wg=A5DlZ&pd_rd_r=f01e5b36-1c04-4aa7-b481-64f43c8d098c&pd_rd_i=B06Y2G8DQ7&th=1
100% Hickory Smoked Dried Torula Yeast is a concentrated food which
contributes to good nutrition while enhancing the flavor of many foods.
This is a natural food of purely vegetable origin. It contains no
animal products, no sugar, no salt. It has been slowly and carefully
smoked over hickory; this process produces the same full savory flavor
bacon has achieved, in the same natural way: by smoking. Comparable to
Bakon Hickory Smoked seasoning. This dried torula yeast is
non-fermentative. Do not store it in a refrigerator. Simply store it in
a cool dry place to maintain its flavor and free-flowing character.
Ha!
Might just make my own smokehouse almonds...
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