Talking to humans (and other lessons)

[sabrinamari]

So, I'm teaching Trent how to talk to humans. He's already pretty good at it, but he'd like to spruce up his skills so he can talk to girls more easily. So far, we're doing rather well. Friday we went for sushi and practiced asking general questions, following up with probes, reflecting back what people say and other kinds of active listening. We had fun role-playing, and we switched back and forth a few times. He picked it up really fast.

Between this and Tarot, I'm feeling good about my contributions.

He's also learned how to make quesadillas and soon, I will teach him to make rice.

[He just said, "I know how to make rice. You dump the rice in boiling water. If you want it to be sticky, you stir it". Dear gods, we're making rice the Latin way tomorrow.]

Not bad for a non-parent.

Comments

[arielmn.livejournal.com]

I'd be happy to see a Latin rice recipe...even a very rough outline

[sabrinamari.livejournal.com]

Okay.

Start with a long-grain raise. I like basmati. For this version of the recipe, you'll need to use white rice. You can do this style with brown rice, but you need to change the amount of water added and the cooking time.

So start with white basmati rice, most easily gotten at an Indo-Pakistani grocery store. Use a pan shaped like this: http://www.cookware.com/Calphalon-Tri-Ply-Stainless-Steel-12-Everyday-Pan-with-Cover-1767725-CPH1796.html or this: http://www.cookware.com/Calphalon-Simply-Nonstick-10-Covered-Omelette-Pan-SA1390HC-CPH1629.html

It needs to have a tight-fitting lid.

Let's say you're making enough for two or three people for a couple of meals: that's about a cup and a half of rice.

Start by lightly frying finely diced onion and garlic in extra virgin olive oil over medium-low heat. I might use one small onion and three or four cloves. You can use scallions, too.

Fry them until they are soft, yellow and fragrant, then add in the cup and a half of rice. Fry a little longer, until the rice warms up and smells wonderful: maybe four or five minutes? It's OK if it gets brown spots, but I usually stop before then.

At that point, add three cups of chicken broth (twice as much broth as rice), made a bit strong. Vegetable broth will work too, but it's not as salty so you may need to concentrate the broth more. Keep the heat turned to medium low.

Add herbs here: thyme is important, oregano is good, and you can also add cilantro. If you want, you can add saffron here, too. You can give the rice a quick stir here just to make sure everything is well mixed.

This is the tricky part. After this point:

1. DO NOT STIR THE RICE. EVER.

2. Slowly allow the rice to absorb the liquid, turning the pan as necessary to make sure that the broth is evenly absorbed all around. All the rice should swell up when the broth is properly absorbed. When it's ready to cover, almost all of the broth will have been absorbed but there will be a little liquid left and bubbles will be emerging from here and there throughout the rice.

3. DO NOT STIR THE RICE. EVER.

4. Cover the rice and make sure it is well fitted. Turn the heat down as far as it will go. Walk away for 20-25 minutes.

5. After 20-25 minutes, the rice should be done. You can take the lid off and fluff it, or for better results, turn the heat off and let it sit for five minutes, then uncover it.

6. When it is done, every grain should be separate. It should not clump at all. There may be burned, caramelized rice, onion and garlic mixture at the bottom of the pan. This is called "costra" and it is delicious. In Latin homes, everyone likes it. Yum.

There it is: basic Latin rice.

[arielmn.livejournal.com]

Thank YOU! This is very similar to a rice method I am using for a cilantro rice dish. I love the basmati rice. Glad to know I am on the right track. Thank you for taking the time to type this up.

[sabrinamari.livejournal.com]

Easily done.

[sabrinamari.livejournal.com]

The critical things are to start with an onion-garlic mixture (a simple sofrito http://en.wikipedia.org/wiki/Sofrito), fry the rice itself lightly, let the rice absorb most of the broth and cover the rice tightly without stirring. If you do those four things, you'll do fine.

[wgseligman.livejournal.com]

Forgive my kitchen stupidity, but why fry in extra-virgin olive oil? I was told (perhaps wrongly) that frying takes the flavor out of the oil, and to use regular olive oil for frying and extra-virgin for salads and such.

I fry in extra-virgin olive oil myself, but that's because I do so little frying that I don't want the bother of keeping multiple bottles of oil in my kitchen.

EDIT: Aha, Wikipedia provides the answer:

http://en.wikipedia.org/wiki/Olive_oil#Culinary_use

What you're doing with the onions and garlic isn't frying, but sauteeing, and so it's a good idea to use fresh extra-virgin olive oil if you like that flavor. After a year or so, the flavor of extra-virgin olive oil changes (I only replace my olive oil once every 3-4 years) so it should only be used for cooking at that point.

Of course, I'm no olive oil purist.

It's real late at night, and I have no idea why I've suddenly developed an olive-oil fixation. Time to watch some old Popeye episodes.

[sabrinamari.livejournal.com]

Don't worry, Bill. I am kind of into different olive oils. I don't think it's a strange question. Years ago I went to a conference in California and ended up driving through Sonoma, stopping at vineyards along the way with two friends. My friends did the wine-tasting thing, but most Sonoma vineyards also press olives, so I did the olive oil tasting thing. It was beautiful and fun and I came home with some delicious and amazing olive oils.

[jr0124.livejournal.com]

There's a newish store in New Hope that sells (and samples!) a wide variety of olive oils and balsamic vinegars. One of my new favorites. It's right on Bridge St, just down the hill from Suzie Hot Sauce.

[onyxtwilight.livejournal.com]

It is, sadly, where the bodega used to be, the one that closed when another one opened up three doors down. The street couldn't support two bodegas, so both of them failed.

I haven't been in the new olive oil store yet, so all I know about them so far is they desperately need a graphic designer. Their fliers suck. :-)

[jr0124.livejournal.com]

Offer your services! And then we build them a website, too!

The oils and balsamic in the store are heavenly.

[spiffnolee.livejournal.com]

I didn't know it was official.
Anything worth doing in the kitchen starts with "Sweat the onion and garlic."

[sabrinamari.livejournal.com]

: )

[akrissy.livejournal.com]

Never stir. Same rule applies for Indian rices as it was taught to me. But without the yummy crusty bites on the bottom.

[onyxtwilight.livejournal.com]

Right. Because if you stir it, then it's risotto, and we're trying be SPANISH, here. No Eyetalians allowed in this kitchen while we're making Spanish Rice. ;-)

(Yes, it would still be risotto without the addition of the wine... it just wouldn't be as good. >:-)

[sabrinamari.livejournal.com]

laughing

[castalusoria.livejournal.com]

This is functionally how rice in a rice cooker works-- no stirring, and rice is separate.

[citabria]

Alternate -- to reduce temptation to stir and to prevent burning/clumping: cook in oven-safe frying pan, dutch oven or stovetop safe casserole dish. Preheat oven to 350*. After sauteeing rice and adding stock, cover pan/pot tightly with aluminum foil. Put in 350* convection oven (or 375*, if conventional) and bake for 20 - 25 minutes. Do the fluff test, put back in oven if not yet done.

Personally, I prefer making rice this way (the pilaf method) because, after it's in the pan/pot, all the thinking is done until the timer goes off!

[showingup.livejournal.com]

re: rice: on the up side, he already knows how to make perfect sushi rice.

re: active listening skills: that is BRILLIANT! What a massive advantage you're giving him in coping skills, communication with everyone, critical thinking, and integrity. Genius.

T's comment: "Talking to girls? Wow. 11 going on 19..."

[sligoe.livejournal.com]

My lovely Sabri, what makes you think you're a non-parent? Anyone who loves a child as much as you love Trent; worries about his growth and development; cares for him physically, emotionally, mentally; and shares the passions that are yours IS a parent.

It doesn't matter if the child in question is someone else's, of of your own body. Parenting comes from the heart, the mind, the soul. A child of your own blood is a biological factor-- there are many people out there who have children of their own blood who are NOT parents by any stretch of the imagination.

You ARE a parent, and in my opinion, it's one of the most honorable and important roles any person could ever fill. You're a Mom!

Sending love to all of you.

[akrissy.livejournal.com]

Yes!

[arielmn.livejournal.com]

I meant to comment on this aspect as well, but, I was distracted by food. :) You ARE A MOM

[zammis.livejournal.com]

This makes me want your arroz con pollo recipe. :)

[shades-of-nyx.livejournal.com]

What we really want is the paella recipe!

[rowanmoon69.livejournal.com]

I try to help my boys with the whole "talking to girls" thing, but they just think it's weird to talk to Mom about that stuff. It's great the Trent and you can be open and share like that. I miss the days when my boys weren't embarrassed to talk to me.