#Rice Cultivation

[nemfrog]

Fig. 58. India and Ceylon rice acreage. Each dot represents 10,000 acres. Geography of the world's agriculture. 1917.

[mohitjoshi041]

How to Store Indian Spices for Maximum Freshness and Flavor?

To store Indian spices for maximum freshness and flavor, it's essential to follow a few simple yet effective practices. First, always store spices in airtight containers to prevent air and moisture from degrading their quality. Glass jars or spice tins with tight lids are ideal for this purpose. It's also important to keep spices in a cool, dark place, away from direct sunlight and heat sources like stoves or ovens, as light and heat can diminish their flavor and aroma. Additionally, storing spices in a dry environment is crucial, as humidity can lead to clumping and spoilage. Whole spices, such as cinnamon sticks, cardamom pods, and cumin seeds, last longer than ground spices and retain their flavor better, so it's a good practice to grind them only when needed. To avoid odors being absorbed, it’s recommended to store spices in glass or ceramic containers rather than plastic. Finally, regularly check your spices for changes in color, aroma, or taste, as they lose potency over time. By following these tips, you can ensure that your Indian spices stay fresh and flavorful for long.

[indoorverticalfarmingnews]

Rice Cultivation & Methane Emissions: Study Shows Increasing Rice Cultivation Contributes To Methane Emissions In Africa

Key Takeaways Chen et al. (2024) identify Africa as a significant contributor to the current increase in atmospheric methane, attributing it to wetlands, livestock, and, notably, rapidly increasing rice cultivation. The study estimates that rice cultivation in Africa accounts for 7% of the rise in global methane emissions. The research highlights the need to consider the impact of continued rice…

[thistransient]

第二期稻作

[appri-dot]

Trying to watch cooking videos is so damn hard cuz I'll scroll the comments n I'm like oh yeah a lot of people are racist

[conscydraws]

Here's one of my entries for the @mxtxfoodzine done in collaboration with my old friend Aseneth.

And here comes a story how we created it.

The goal was to create a dish that can be a gesture of love and require some dedication to cook. Something that warms you up from within and make you sigh with delight after you are done with the meal. A crispy clay pot rice dish was picked almost randomly. Aseneth saw it and was like yeah, look how wholesome and hearty it looks! It has everything: meat, mushrooms, egg and veggies! Let's make it!

Can't say it was easy tho. Neither of us had clay pots and gas stoves, so it was a quest in itself to find the right pot and an alternative way to cook the dish.

Now I can say with confidence that Asian (Korean) pots for soup or porridge work the best. They are wide and have rounded bottoms which are perfect for fitting the ingredients and forming a crust on rice. And it's nice to eat directly from them.

I've tried a number of crispy clay pot rice recipes. I made my mind that I absolutely must add pork belly there, cause I was confident Wuxian will appreciate it. You have no idea how many ways there are to cook a pork belly in China. I had no idea as well. I've bought and used ingredients which I've never tried before. I've ruined my digestion system in the process of trying variants. And yet everything seemed a bit off. Luckily I've found a recipe of cured pork belly from a 103 old woman, which her granddaughter carefully wrote down and shared with the world. And after several more attempts to squeeze some vegetables into the recipe I finally gave up and took the route of traditional approach with that special cured pork belly. The dish became balanced at last. And marinated veggies served separately turned out to make the best garnish because of their sour taste, which suited the warm meaty, oily and earthy tones of the clay pot rice. Finally I was content. This recipe was designed for Wangji to make. It had to be nothing but perfect. And it should be cooked according to Chinese cuisine traditions.

We also wanted to show how meticulous Wangji can be with cooking. That's why he's looking at the cup like he's up to murder. He's just looking very closely if this is the right amount of broth to add to the rice. The recipe is written in academic style for the same reason.

So yeah, that's the story of our 9-month journey of creating this. Was super fun and exiting, I had perfect excuses to visit my friend more frequently than usual. But at times titiring and frustrating, cause oftentimes things didn't go as planned and were very time consuming. I'm totally up to repeating a similar experience in a year or two tho :D

I'll be very glad if someone will cook this and tell me or show me how it turned out. I hope you'll like it as much as I do! 😁

[daonepiece]

It's the Year of the Cat! Today Nami is really generous, she's giving out red envelopes and new year blessings!

"Make sure to work hard and pay back tenfold this year!~"

We have to pay back!? (No we don't.)

[nostalblue]

自家製野菜で炒飯（2皿目）

【材料】

・キクイモ（自家製） ・ヤーコン（自家製） ・アピオス（自家製） ・ニンジン（自家製） ・サヤエンドウ（自家製） ・キャベツ（自家製） ・ショウガ（自家製） ・ソーセージ（業務スーパー） ・米（ドラッグストア） ・鶏卵（ドラッグストア） ・キャノーラ油（ドラッグストア） ・ガラスープの素（業務スーパー） ・食塩（業務スーパー） ・胡椒（業務スーパー） ・炒り黒ゴマパウダー（業務スーパー） ・醤油（業務スーパー）

【調理】

フライパンに油を少量敷き、刻んだ野菜とソーセージを硬そうな物から投入し炒めていきます。

ある程度火が通ったら、炊いた米と溶き卵を投入し、混ぜながらさらに炒めていきます。

最後に鍋肌に醤油を数滴垂らして香りをつけ、ガラスープの素、食塩、胡椒、黒ゴマパウダーを適量振って味付けしたら完成。ガラスープの素と摺りおろしショウガを使った簡易スープも付けました。

【メモ】

・農繁期で忙しい中、手持ちの収穫物で手っ取り早く昼食を作ろうとして、ついあれもこれもと突っ込み手間を掛けてしまうのは悲しい性分である。 ・世界三大健康野菜（キクイモ、ヤーコン、アピオス）を惜しげもなく投入しているが、この料理が健康的炒飯だとは決して言わない（笑）。ボリューム抜群で美味しいけどね！

[whats-in-a-sentence]

In 1988 excavators at Pengtoushan in the Yangzi Valley (Figure 2.7) noticed that around 7000 BCE potters began mixing rice husks and stalks into their clay to prevent pots cracking in the kiln, and close study revealed surefire signs that these plants were being cultivated.

"Why the West Rules – For Now: The patterns of history and what they reveal about the future" - Ian Morris

[ecstaticwaters]

I am making a concentrated effort on bringing joy into my life, and let me tell you, it’s worth it

Also never let the peace sign die

[mohitjoshi041]

How Basmati Rice Suppliers in India Ensure High-Quality Standards?

Basmati rice suppliers in India ensure high-quality standards through stringent processes, including selecting the best varieties of rice, maintaining proper cultivation practices, and using advanced milling techniques. They follow international quality certifications like ISO, HACCP, and others to meet global standards. The rice undergoes thorough quality checks for moisture content, aroma, and purity before packaging. Suppliers also prioritize traceability, ensuring that the rice is free from contaminants and remains consistent in quality.

[cultivatetastetea]

Cultivate Taste Tea - Rice Oolong tea - "Sticky Rice Oolong"

[alteredstatesstuff]

Rice Paddies at Dusk: A Stunning Sunset Over the Asian Mountains

In this breathtaking scene, the sun begins to dip below the horizon, casting a warm, golden light over the lush greenery of the rice paddies below. The mountains in the distance create a stunning backdrop, with their rugged peaks towering into the sky. As the day draws to a close, the farmers begin to wrap up their work, but the beauty of the landscape lingers on. The tranquility of the moment is palpable, and it's easy to imagine oneself getting lost in the peacefulness of the countryside.

[toobusyoverthinking]

i loooooove a good analogy so much

[tenth-sentence]

Cultivation of rice began in the Yangzi Valley between 8000 and 7500 BCE and of millet in north China by 6500.

"Why the West Rules – For Now: The patterns of history and what they reveal about the future" - Ian Morris