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Post by kurokamakiri on Jun 12, 2008 15:01:52 GMT -5
I bought a 5lb bag of "sweet rice" because, well, why not?
Is it like Jasmine rice, with a fragrance? Should it be used only for desserts and finger foods?
What do I do with it? (first person who says "cook it" wins a crack over the knuckles from MY smackitty fan)
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Post by Imagawa Tadamori on Jun 12, 2008 15:36:18 GMT -5
Hmmm.... sounds like it could be good for a sticky rice type of dessert. Maybe with dates?
- Imagawa
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Post by solveig on Jun 12, 2008 23:55:03 GMT -5
Noble Cousin! Greetings from Solveig! I bought a 5lb bag of "sweet rice" because, well, why not? Is it like Jasmine rice, with a fragrance? Should it be used only for desserts and finger foods? What do I do with it? (first person who says "cook it" wins a crack over the knuckles from MY smackitty fan) Cook it. Actually, you might try to make omochi although the process makes punching down bread dough look tame by comparison.
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Post by inume on Jun 13, 2008 3:58:38 GMT -5
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Post by kurokamakiri on Jun 13, 2008 13:54:14 GMT -5
Edited to add: So when should we all plan to come over for tasty treats? *laughs* The loathesome Wikipedia en.wikipedia.org/wiki/Onigiri reminds me that Murasaki mentions people eating balls of rice, but that there is little to no mention of those balls being stuffed with anything for several centuries after that. Further searching shows that Sweet Rice aka glutinous rice is generally either used in Thai food (which isn't a bad thing!) or for mochi (also a plus in my book). This means to me that either I have to accept that rice balls with "stuff" inside isn't period for Heian era and that I'm eating things unperiod, or I'm desperately ahead of the times. It seems that it will be difficult to bring onigiri to Pennsic unless I want to make it onsite, so I'll have to ponder that some more. While it'd be fantastic to make my own mochi, I'm NOT interested in grinding and soaking and kneading it, thanks. I'm also going to have to look into wagashi as an option. Ogawa-hime, thanks for your suggestions.
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Post by Water_Tengu on Jun 13, 2008 17:07:31 GMT -5
It seems that it will be difficult to bring onigiri to Pennsic unless I want to make it onsite, so I'll have to ponder that some more. i am confused, wasn't the main point of onigiri to be used as food for the road?
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Post by Imagawa Tadamori on Jun 13, 2008 20:16:46 GMT -5
It seems that it will be difficult to bring onigiri to Pennsic unless I want to make it onsite, so I'll have to ponder that some more. i am confused, wasn't the main point of onigiri to be used as food for the road? Remember two things though: 1. Rice dries out 2. Some of the things you can put in onigiri don't travel well. - Imagawa
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Post by Please Delete on Jun 14, 2008 2:08:58 GMT -5
Onigiri is good the day day it's made, generally, unless kept properly contained. It was made as 'travel' food in the sense that you don't have to cook it--you make it in the morning and you have a handy snack during lunch. You don't necessarily keep it for weeks on end.
That said, in a Pennsic environment you can easily make onigiri. Make the rice first thing in the morning. Bring some fish, pickled plum, or other filler that will keep (for fish, you could always cheat and go with tuna fish in a can). Now make your onigiri early in the day and keep it in a container of some sort (a little lunch box will do). You should be able to pull it out and eat it around, well, lunch!
-Ii
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Post by Water_Tengu on Jun 14, 2008 14:25:41 GMT -5
Onigiri is good the day day it's made, generally, unless kept properly contained. It was made as 'travel' food in the sense that you don't have to cook it--you make it in the morning and you have a handy snack during lunch. You don't necessarily keep it for weeks on end. -Ii aah, that makes sense, thank you katsumori-dono
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Post by kurokamakiri on Jun 14, 2008 15:37:32 GMT -5
That said, in a Pennsic environment you can easily make onigiri. Make the rice first thing in the morning. Bring some fish, pickled plum, or other filler that will keep (for fish, you could always cheat and go with tuna fish in a can). Now make your onigiri early in the day and keep it in a container of some sort (a little lunch box will do). You should be able to pull it out and eat it around, well, lunch! -Ii Ii-dono, what is this "cooking at Pennsic" of which you speak? ;D Seriously though, I spend a few days before leaving sweating in the kitchen specifically so that I *don't* have to cook once I'm on site. I was really really hoping that I would be able to add onigiri to the pre-prep list, but it looks like that won't happen. Ah well, it just means that Saran Wrap and fillings get packed up and taken out to Cooper's.
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Post by solveig on Jun 15, 2008 1:41:43 GMT -5
Noble Cousin! Greetings from Solveig! or I'm desperately ahead of the times. or you are into slumming it. It seems that it will be difficult to bring onigiri to Pennsic unless I want to make it onsite, so I'll have to ponder that some more. Why worry about onigiri anyway? Saiaiko hime and I have cooked both rice and millet at Pennsic. I'm also going to have to look into wagashi as an option. Try tōgashi instead. It is more hoity toity and generally more appropriate for court ladies.
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Post by solveig on Jun 15, 2008 1:46:35 GMT -5
Noble Cousin! Greetings from Solveig! Seriously though, I spend a few days before leaving sweating in the kitchen specifically so that I *don't* have to cook once I'm on site. That is one of the things that your ladies are for. Regardless, freshly cooked rice is the sine qua non of a proper banquet.
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Post by Please Delete on Jun 15, 2008 7:31:00 GMT -5
Onigiri should be fine the first couple of days on site--especially if you are brining it in a cooler of some kind.
Otherwise, look at New Year's food (Osechi Ryori). It is specifically designed to be prepared ahead of time and last several days (though not two weeks--modern techniques may make it last longer). Pickles, dried fish, and vegetables can all be kept well. Eggs can be kept--I don't know if you could just boil them ahead of time--I'd assume that would work. I know you can coat them with beeswax--the problem with store bought eggs is they usually have the outermost protective layer washed off during processing, which allows air and such to get through the outer shell and ruin the yolk. Apparently beeswax should allow you to keep eggs for several days without refrigeration (I suggest you test this first).
And then there are plenty of merchants there. That is definitely a period solution!
-Ii
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Post by Please Delete on Jun 15, 2008 7:32:23 GMT -5
aah, that makes sense, thank you katsumori-dono FYI, I prefer to go by 'Ii' except in certain circumstances. -Ii
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Jun 15, 2008 10:49:42 GMT -5
I find that if one pops the onigiri into ziplocks or plastic containers while the rice is warm and gets it into a refrigerator or cooler, the resulting condensation keeps your rice moist and edible for several days. The onigiri we devoured at yesterday's picnic was prepared on Wednesday evening. *Yes, Not A Period Solution In The Slightest.
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