Comments on: My Recipe for Mush http://thenewcook.com/2008/04/my-recipe-for-mush/ Learning to Cook from Scratch Sun, 21 Mar 2010 17:43:50 -0400 http://wordpress.org/?v=2.8 hourly 1 By: melissa http://thenewcook.com/2008/04/my-recipe-for-mush/comment-page-1/#comment-209 melissa Sun, 20 Apr 2008 03:50:22 +0000 http://thenewcook.com/2008/04/my-recipe-for-mush/#comment-209 oh rice. I had a rough time with rice. live and learn! and kudos for forging on. ;) oh rice. I had a rough time with rice. live and learn! and kudos for forging on. ;)

]]> By: "college roommate" http://thenewcook.com/2008/04/my-recipe-for-mush/comment-page-1/#comment-201 "college roommate" Thu, 17 Apr 2008 02:32:46 +0000 http://thenewcook.com/2008/04/my-recipe-for-mush/#comment-201 Quoting Eliot, Andy -- I'm prouder than a patient etherized upon a table. Quoting Eliot, Andy — I’m prouder than a patient etherized upon a table.

]]> By: Best recipes from around the web » My Recipe for Mush http://thenewcook.com/2008/04/my-recipe-for-mush/comment-page-1/#comment-197 Best recipes from around the web » My Recipe for Mush Tue, 15 Apr 2008 14:02:15 +0000 http://thenewcook.com/2008/04/my-recipe-for-mush/#comment-197 [...] Andy wrote a fantastic post today on “My Recipe for Mush”Here’s ONLY a quick extractNote: Realize that the mistakes were certainly mine and not the fault of Ben’s recipe. He knows what he’s doing and I am going to try the recipe - and follow it more closely - again in the future. [...] [...] Andy wrote a fantastic post today on “My Recipe for Mush”Here’s ONLY a quick extractNote: Realize that the mistakes were certainly mine and not the fault of Ben’s recipe. He knows what he’s doing and I am going to try the recipe – and follow it more closely – again in the future. [...]

]]> By: Ray Rice, Rutgers RB http://thenewcook.com/2008/04/my-recipe-for-mush/comment-page-1/#comment-195 Ray Rice, Rutgers RB Tue, 15 Apr 2008 05:09:23 +0000 http://thenewcook.com/2008/04/my-recipe-for-mush/#comment-195 Ah, rice...the eternal enigma. Not really, but anyway...I always cook the kind of rice that takes 5 minutes. How would you describe the benefits of cooking real rice as opposed to instant rice? As I see you are an accounting student, how would you set up a cost/benefit analysis looking at the benefits of better tasting rice at the cost of time investment. Basically...how much better does real rice have to be than instant rice in order to make it worth cooking? Perhaps a graph/chart would help? Ah, rice…the eternal enigma. Not really, but anyway…I always cook the kind of rice that takes 5 minutes. How would you describe the benefits of cooking real rice as opposed to instant rice?

As I see you are an accounting student, how would you set up a cost/benefit analysis looking at the benefits of better tasting rice at the cost of time investment. Basically…how much better does real rice have to be than instant rice in order to make it worth cooking? Perhaps a graph/chart would help?

]]> By: Ben http://thenewcook.com/2008/04/my-recipe-for-mush/comment-page-1/#comment-193 Ben Mon, 14 Apr 2008 20:39:49 +0000 http://thenewcook.com/2008/04/my-recipe-for-mush/#comment-193 Oh, bummer :( I should've specified that you have to use long grain rice. Sticky rice won't do the trick and you need to fry it in just a little bit of oil. My mom uses about 1/4 cup of oil but when it is fried she drains it. I think I should've mentioned that, too. That's how we learn, right? I am sure next time you will have a much better result. How did the enchiladas taste? Oh, bummer :( I should’ve specified that you have to use long grain rice. Sticky rice won’t do the trick and you need to fry it in just a little bit of oil. My mom uses about 1/4 cup of oil but when it is fried she drains it. I think I should’ve mentioned that, too.

That’s how we learn, right? I am sure next time you will have a much better result. How did the enchiladas taste?

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