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	<title>Comments on: Things I have learned recently.</title>
	<link>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/</link>
	<description>&nbsp;</description>
	<pubDate>Mon, 30 Nov 2009 17:39:02 +0000</pubDate>
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		<title>by: bascha</title>
		<link>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-669</link>
		<pubDate>Sat, 13 May 2006 01:45:23 +0000</pubDate>
		<guid>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-669</guid>
					<description>Removing the silk is a good idea.  I did remember to do so, but forgot to make a note of it.

I am still not advanced enough to try ribs--I still have a little trouble with the fire. The grill is so large and deep that even a huge amount of coals can't keep it quite hot, and I have some trouble keeping it going once I get it lit.  I think I skipped beginner grilling (with gas) and went straight to advanced grilling (on an enormous charcoal pit).  Whoops.

Never fear.  I will probably add a smaller gas grill at the new house.  Since there's already a gas line on the deck and all.  ;)

Rice--I am simply not going to question the current method. Since previously I have turned out either watery or burnt pots o' grainy badness, I will simply stick to what works and thank goodness that it finally does.  I am no longer doomed to a riceless existance!  Yay!

BTW, KJ, your package arrived here today.  IT IS THE COOLEST EVA!  :)</description>
		<content:encoded><![CDATA[<p>Removing the silk is a good idea.  I did remember to do so, but forgot to make a note of it.</p>
<p>I am still not advanced enough to try ribs&#8211;I still have a little trouble with the fire. The grill is so large and deep that even a huge amount of coals can&#8217;t keep it quite hot, and I have some trouble keeping it going once I get it lit.  I think I skipped beginner grilling (with gas) and went straight to advanced grilling (on an enormous charcoal pit).  Whoops.</p>
<p>Never fear.  I will probably add a smaller gas grill at the new house.  Since there&#8217;s already a gas line on the deck and all.  ;)</p>
<p>Rice&#8211;I am simply not going to question the current method. Since previously I have turned out either watery or burnt pots o&#8217; grainy badness, I will simply stick to what works and thank goodness that it finally does.  I am no longer doomed to a riceless existance!  Yay!</p>
<p>BTW, KJ, your package arrived here today.  IT IS THE COOLEST EVA!  :)
</p>
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		<title>by: DeadBlob</title>
		<link>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-659</link>
		<pubDate>Fri, 12 May 2006 15:57:31 +0000</pubDate>
		<guid>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-659</guid>
					<description>Oh yes, corn still in the husks is the way to go, although I am frightened at the number of &lt;a href=&quot;http://www.surlatable.com/common/products/product_details.cfm?dmode=flagged&amp;#38;FlagName=Feature&amp;#38;FlagValue=Z&amp;#38;StartRow=1&amp;#38;PRRFNBR=17710&quot; rel=&quot;nofollow&quot;&gt;corn cages&lt;/a&gt; I have seen for sale and at people's grill stations lately. Because, you know, grilling corn is just &lt;i&gt;that hard.&lt;/i&gt;

In other grilling news, I am picking up a new grill this weekend! I plan to christen it with some pork ribs. Mmmm ribs.

On the rice front, I always get liquid boiling before for white rice. For brown rice, glutenous rice, sushi rice, wild rice, I add both then bring to a boil. Never been able to use a rice cooker properly for some reason, but mine in a pot comes out pretty much perfect every time. Obviously, we all have our favorite ways.</description>
		<content:encoded><![CDATA[<p>Oh yes, corn still in the husks is the way to go, although I am frightened at the number of <a href="http://www.surlatable.com/common/products/product_details.cfm?dmode=flagged&amp;FlagName=Feature&amp;FlagValue=Z&amp;StartRow=1&amp;PRRFNBR=17710" rel="nofollow">corn cages</a> I have seen for sale and at people&#8217;s grill stations lately. Because, you know, grilling corn is just <i>that hard.</i></p>
<p>In other grilling news, I am picking up a new grill this weekend! I plan to christen it with some pork ribs. Mmmm ribs.</p>
<p>On the rice front, I always get liquid boiling before for white rice. For brown rice, glutenous rice, sushi rice, wild rice, I add both then bring to a boil. Never been able to use a rice cooker properly for some reason, but mine in a pot comes out pretty much perfect every time. Obviously, we all have our favorite ways.
</p>
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		<title>by: KJ</title>
		<link>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-650</link>
		<pubDate>Thu, 11 May 2006 18:45:45 +0000</pubDate>
		<guid>http://www.ibiblio.org/bascha/blog/2006/05/06/things-i-have-learned-recently/#comment-650</guid>
					<description>Yes indeed, corn husk cooking on the grill WORKS. TJ showed me this a few years ago. As an aside, it is probably not a Bad Idea to remove the silks from the husks first - you will get fewer singed fingertips that way. 

However - I must disagree with you on the rice thing - rice and water in, bring to boil, turn to low, wait 20 mins. Works in my pot. :) But - still the best way: rice cooker.</description>
		<content:encoded><![CDATA[<p>Yes indeed, corn husk cooking on the grill WORKS. TJ showed me this a few years ago. As an aside, it is probably not a Bad Idea to remove the silks from the husks first - you will get fewer singed fingertips that way. </p>
<p>However - I must disagree with you on the rice thing - rice and water in, bring to boil, turn to low, wait 20 mins. Works in my pot. :) But - still the best way: rice cooker.
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