Rice, Noodles or Pasta?

i also love noodles!!!....

Ramen noodles!

I have rice everyday, and it is good for health, so most of the Chinese are of medium build.

Pasta and Risoto are my two go to foods

noodles

I love them all, but I have to go with the rice.

They are all good! I love carbs!

All of the above!

Quinoa! It's a healthy alternative to carb-filled pasta or white rice Actually called the 'Mother Grain' by the ancient Aztecs, it's related to corn and millet. I prefer red or white, but it grows in a variety of colors! You boil it to cook it, much like rice. And though nearly tasteless, it will take on the flavor of the sauce or gravy you pair it with. It's great with chicken and gravy, steak and wine sauce or sauteed vegetables with olive oil! Another of my favorite recipes for quinoa is tossing it with cranberries, walnuts and sunflower seeds. It tastes amazing~ like a fall harvest. Mm.
By the way, when you cook it, a white ring called the germ will fall off the outside of the grain of quinoa. May I stress that this is PERFECTLY NORMAL. The germ is actually the healthiest part for you, and it has the most fiber contained in it.
Try some quinoa today! Buy it by the pound at Whole Foods or in packaged bags at Trader Joe's. Enjoy!

Thanks for the health tip, could it be done in a rice cooker? Tried barley once, MESSY.

You certainly can! Here's a link about how to do it.

http://www.ehow.com/how_49002...

I've think I had it at a church dinner, the 'white ring' being a tip-off, far more palatable than couscous. Thanks for the link, also has info on how steam veggies in a rice cooker. My mother was British, she'd boil the living crap out of veggies.

purely Asian. ;)

Actually, All of the Above sound good.

I love this.



But I'll long for rice if my mother keeps cooking it ;P

I love ramen

I agree.

Riiiice :D

more variety

Eh… you forgot SPUDS, go easy on the carbs.

I make super amazing mashed potatoes. Like, Super Amazing,.

yumm...love mashed potatoes. They should have been on the list.

What's your 'secret', all you (normally) do is boil some peeled & chunked potatoes until soft (but not too, Vichyssoise?), mash, mix in milk & butter (traditional, could use stock to reduce fat, beer?).

I peel 5 pounds of potatoes, cut them into equal size chunks, boil them to fork soft. Drain, I add 2 sticks of room temperature butter, and 1-1/2 cups of hot cream, salt and pepper. Then I mix them for about 5 minutes to 7 minutes with an electric mixer. They come out creamy, smooth, fluffy, and fabulous.

Sounds fairly standard to me, any particular type of spud?

Regular Idaho Russett

Unsure, reviewed your directions, I prefer a little more 'stiffness', all I use is the masher. Also less fat.

I have used stock and sea salt, but my daughter is very thin, very, very thin, so i started bumping the fat up a bit.

I have a mild cholesterol problem, hence my avoiding saturated fat. Hope your daughter's OK (adolesence?), be sure to keep a BALANCE of fat, carbs & protein.

i like all of them actually.

Depends what I'm int the mood for.

Depends on what I'm in the mood for, but they're all good. I'll just take them all!!

I love pasta, but I'm Puerto Rican. Rice is a side dish to 70% of all meals cooked in my house.

Noodles and pasta are technically the same thing.


But I prefer thin spaghetti noodles to all other noodles/pastas.

Depends entirely what I'm using it for.

Although, my wife says "It's not a meal unless you have rice."

My favorite food Italian style