Smoked pork tenderloin fried rice

caliking · February 3

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.

Cooked rice is closer to a viscoelastic solid than a viscous liquid, and what matters here is the interfacial response and not the bulk as much. That is a very long way of pointing out that you are a gigantic dork.

Hmmm. I have always thought of rice as similar to unstable soil. I may need to rethink about it after cooked. I do agree the interfacial response is ultimately the most important.

This reminds me of a Mongolian Grill place I used to eat at. You paid 1 price depending on bowl size. I found you could weave snow pea pods togther and make side boards around the bowl like on a dump truck. You could easily double and if careful triple the standard amount a single bowl holds.

I am truly impressed. Bravo, sir!

buzd504 · February 3

This is the content I'm here for.

Canugghead · February 3

fishlessman said:

Canugghead said:

fishlessman said:

Canugghead said:

Nice but no chopsticks, blasphemy

ive learned that eating at my neighbors, bring a fork, well, or, eat with my hands nobody wants to see that

if i were at home the rice would get shoveled between two pieces of white bread....why pick up one grain at a time when you can eat it as a sandwich

You are missing the fish for the beads. Once you become a master beader (nod @GrateEggspectations) you'll be able to pick up the whole fish or pick bones off the fish.

Botch · February 4

fishlessman said:
if i were at home the rice would get shoveled between two pieces of white bread....why pick up one grain at a time when you can eat it as a sandwich

Carbohydrate spread on carbohydrate bread.

I bet you like Pierogis, too...

Corv · February 4

I'm a little late to this thread, so this is close to being off-topic. One ingredient I like very much in fried rice are halved green grapes. Nice if they get grilled first, too.

For rice on white bread, add some mayonnaise. It helps hold the rice on and adds some welcome calories and flavor.

Ozzie_Isaac · February 4

Corv said:

I'm a little late to this thread, so this is close to being off-topic. One ingredient I like very much in fried rice are halved green grapes. Nice if they get grilled first, too.
For rice on white bread, add some mayonnaise. It helps hold the rice on and adds some welcome calories and flavor.

I spent a lot of time in north central India with suppliers. Not sure if they always eat it, or think it is what yanks eat, but every lunch they would serve is mayonnaise sandwiches. Literally white bread with mayonnaise. I could be happy to never see one again.

JohnInCarolina · February 4

Corv said:

I'm a little late to this thread, so this is close to being off-topic. One ingredient I like very much in fried rice are halved green grapes. Nice if they get grilled first, too.
For rice on white bread, add some mayonnaise. It helps hold the rice on and adds some welcome calories and flavor.

caliking · February 4

Botch said:

fishlessman said:
if i were at home the rice would get shoveled between two pieces of white bread....why pick up one grain at a time when you can eat it as a sandwich

Carbohydrate spread on carbohydrate bread.

I bet you like Pierogis, too...

Don’t hate on double starch.

Ozzie_Isaac · February 4

caliking said:

Botch said:

fishlessman said:
if i were at home the rice would get shoveled between two pieces of white bread....why pick up one grain at a time when you can eat it as a sandwich

Carbohydrate spread on carbohydrate bread.

I bet you like Pierogis, too...

Don’t hate on double starch.

Wait till you hear about grilled grapes in fried rice! (Which I definitely am going to try)

fishlessman · February 5

Corv said:

I'm a little late to this thread, so this is close to being off-topic. One ingredient I like very much in fried rice are halved green grapes. Nice if they get grilled first, too.
For rice on white bread, add some mayonnaise. It helps hold the rice on and adds some welcome calories and flavor.

ricearoni with ketchup on white........almost as good as a cold bean sandwich

Smoked pork tenderloin fried rice

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