TeresaMN - about your wild rice (also calling Arley)

12 years ago

Being brought up in Minnesota I am very familiar with so-called Minnesota wild rice. It is a long grained dark brown rice that when cooked tastes exactly like barley. Blind folded you cannot tell the difference between it and cooked barley. It is the poorest eating rice in existence. Actually to me it tastes like mud from a pond and barley mixed together. No one ever ate it. Not one settler or Indian ever bothered with it at all as they knew it was no good for eating. We and the Indians hunted ducks in the rice beds as the wild ducks like to feed on it and that is about as far as it went. Drainage and pollution killed off most of the rice beds and when the rice began to become somewhat scarce someone decided it was good to eat because it was scarce. Immediately so-called Minnesota wild rice began to sell at nearly $2.00 or more a pound. The Indians began gathering it and men went into the rice business and began planting it. Today they do a flourishing business on so-called Minnesota wild rice and it is seeded and harvested like all other rice. The taste of Minnesota wild rice is so bad that in order to get it down you have to practically camouflage the flavor with other strong flavors. The Indians have never fallen for this modern "hokum" about Minnesota wild rice and still will not eat it if they can get other rice.

OMG, Arley, this cookbook you recommended is a trip. I'm about 10 minutes into skipping around and I realize I just need to read this one front to back!

Here is a link that might be useful: Link to Amazon - Arley's review is the Cliff Claven one

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Comments (6)

Teresa_MN
12 years ago
FOAS - I am familiar the book although it's been awhile since I've seen a copy. Many people considered it wacky even when the book came out. And by today's standards it is even more hilarious. It's a perfect book to read excerpts from at a party after a couple glasses of wine.

The author is a "my way or the highway" kind of a guy, an authority on absolutely everything and I'm pretty sure he was 10 sheets to the wind when writing the book(s). He wasn't the kind of a guy you would try to have a reasonable discussion with.

That said - I think he really believed everything he wrote.

He wrote several other books including one titled "How to Live with a B*tch". Had to change the spelling - GW software alerted me that it had detected a "string of characters." The real book title contained the real word - long before the days of political correctness. The contents of this book are way off the charts also. It had some sex education tips if I remember correctly. Google it and see if you can find any excerpts.

Another fun book to read at adult parties. You can't make this kind of stuff up! :-)

Thanks for the laugh. I'd forgotten about Mr. Herter.
foodonastump
Original Author
12 years ago
It's just too funny! I also learned that All Purpose flour can lead to divorce. How? Well AP flour is a conspiracy fabricated by the bakery industry, to make it impossible for women to bake well. This leads them to buy commercial products instead. Now women have idle time when they should rather be baking, and this idle time can lead to divorce.
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I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie
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Posted by foodonastump -----Ã¢ÂÂdcarch - I LOVE the skeleton! That is genious. Cauliflower brains to match. Question - Seems to me a long time ago I read that wild rice isn't really rice. Is that true?Ã¢ÂÂ Thanks FOAS. You are correct. Wild rice is not rice. ItÃ¢ÂÂs dehydrated maggots. :-) Posted by beverlyal Ã¯Â¿Â½Ã¯Â¿Â½"Ã¢ÂÂ Very creative Dcarch, although the wild rice looks a little too much like worms for my taste. You obviously have very little to do so I think you should come down here and let me put you to work.Ã¢ÂÂ Thanks beverlyal. ItÃ¢ÂÂs a date. I am coming right down. Make sure your DH is away. :-) Posted by caliloo Ã¯Â¿Â½Ã¯Â¿Â½"Ã¢ÂÂ Great job with the carving... and this is what it brought to "mind". Rather timely with the upcoming holiday! LOLOLOL! Alexa Here is a link that might be useful: Maggots Micheal, you're eating maggots. Ã¢ÂÂ Ã¢ÂÂ Thanks Alexa. I have had deep fried silk worm pupae. Delicious. While tasted nothing like chicken, did taste like scrambled eggs. Posted by jimster -----Ã¢ÂÂdarch, --- I can see it however and the plating is wonderful, achieving your stated objective perfectly. -----The last photo delivered the punch line and made me laugh even harder. How do you think of these things? JimÃ¢ÂÂ Thanks Jim. Which last photo you are referring to? I can bearly understand you :-) ( Sorry guys, inside joke) Posted by teresa_mn Ã¯Â¿Â½Ã¯Â¿Â½" Ã¢ÂÂdcarch - once again you have come up with amazing pictures.----Ã¢ÂÂ Thanks Teresa. I did consider adding a little coconut cream. I am glad I didnÃ¢ÂÂt. Posted by dedtired ------Ã¢ÂÂ Only you, dcarch, only you.Ã¢ÂÂ Thanks dedtired. Yes, I have that LP also, by the Platters. LOL. Posted by pixistix Ã¯Â¿Â½Ã¯Â¿Â½"Ã¢ÂÂ mmmm, great pics and the wild rice looks perfectly cooked.-----Ã¢ÂÂ Thanks pixistix. Heavenly treat it is. You can say that again. Posted by lakemayor ----- Ã¢ÂÂdcarch, That is really some skill you have. That is impressive. What an imagination! Thanks for sharing those pictures. KarenÃ¢ÂÂ Thanks Karen. And I want to thank all for putting up with my nonsense ideas. Posted by pixistix Ã¯Â¿Â½Ã¯Â¿Â½" Ã¢ÂÂ--------- (Sorry to temporarily derail your post, dcarch . . . I guess your pics were just so inspiring!)Ã¢ÂÂ Please continue. I am fascinated with your stories. I am learning a lot.
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Sherried Wild Rice Soup from The Union Station Restaurant in Bemidji, Minnesota 8 servings - 1 cup portion size 2 Tbs butter 1 Tbs minced onion 1/4 cup flour 5 cups chicken broth -- Note: Not the same broth the wild rice was cooked in 2 - 1/2 cup cooked wild rice 3/4 tsp salt (to taste) 1 - 1/4 cups Half & Half 1/2 cup dry sherry Saute the onions in butter until light brown, blend in flour, add broth. Stir constantly until thickened. Stir in wild rice and salt. Simmer about 5 minutes. Blend in cream and sherry. Simmer until heated to serving temperature. Garnish with minced parsley or chives, if desired. Wild Rice Preparation: 2/3 cups uncooked wild rice yields about 2 - 1/2 cups cooked wild rice Rinse rice with cold water until water runs clear Boil 5 parts chicken broth to 1 part rice. Add rice after broth is boiling Boil 25-30 minutes for soup 35-40 minutes for regular rice Stir regularly while rice is cooking Drain and rinse with cold water Note: Rice cooking time may vary with different wild rice. Taste rice while cooking to obtain desired crunch to rice.
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Teresa_MN
12 years ago
Makes you wonder what his wife Bertha was like ....... and what her life was like.

I wonder if any of his children/grandchildren are living?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
Ã¢ÂÂ---------it is a long grained dark brown rice that when cooked tastes exactly like barley.------ It is the poorest eating rice in existence. Actually to me it tastes like mud from a pond and barley mixed together. No one ever ate it. Not one settler or Indian ever bothered with it at all as they knew it was no good for eating. ----Ã¢ÂÂ

Goes to show, you can always learn something new. I didnÃ¢ÂÂt know I have been enjoying mud, and all the others who consume 70 tons every year, and pay 10 times the price for the privilege of eating mud.

Sounds like an entertaining guy. It would be fun to read his books.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
Ã¢ÂÂ---------it is a long grained dark brown rice that when cooked tastes exactly like barley.------ It is the poorest eating rice in existence. Actually to me it tastes like mud from a pond and barley mixed together. No one ever ate it. Not one settler or Indian ever bothered with it at all as they knew it was no good for eating. ----Ã¢ÂÂ

Goes to show, you can always learn something new. I didnÃ¢ÂÂt know I have been enjoying mud, and all the others who consume 70 tons every year, and pay 10 times the price for the privilege of eating mud.

Sounds like an entertaining guy. It would be fun to read his books.

dcarch
arley_gw
12 years ago
Glad you folks are enjoying it. I love his certitude: the Virgin Mary was fond of creamed spinach; St Anthony created a famous sandwich; and the most oddball comment of all is his comment about his mayonnaise recipe:

"Using this famous recipe, mayonnaise is very easy to make and you will never have a failure with one exception. If you are a woman do not attempt to make mayonnaise during menstruating time as the mayonnaise will simply not blend together at all well. This is not superstition but a well established fact well known to all women cooks."

OMG, how many un-PC points does one assign to THAT?

The link is to the NYT Herter appreciation.

Here is a link that might be useful: NYT essay on George Leonard Herter

This post was edited by arley on Wed, Feb 19, 14 at 16:01

TeresaMN - about your wild rice (also calling Arley)

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Teresa_MN

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TeresaMN - about your wild rice (also calling Arley)

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Teresa_MN

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foodonastump
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