La Barba Cigars Ricochet | Cigar Review (Video) Redux by Kaplowitz | + How To Cook Rice

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La Barba Ricochet
WRAPPER: Mexican San Andres
BINDER: Indonesian
FILLER: Dominican, Nicaraguan, Pennsylvanian

FORMAT: Robusto
ORIGIN: Henderson Ventura, Dominican Republic
STRENGTH: Mild-Medium

FINAL GRADE: B+
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59

READING LIST:

My original review of the Ricochet ((( link )))

LA BARBA PRIMITIVO | RICOCHET from Kaplowitz Media Cigar News Weekly Report: Oliva, Rocky Patel, Crowned Heads, La Barba Cigars ((( link )))

*Terry's Chocolate Orange Wikipedia post ((( link )))

HOW TO COOK RICE

Rice has a storied history. The history of rice is, in fact, a storied one. I could go on but I would have to have done any amount of research to do-so. I believe it was used as an early form of currency. In a wedding ceremony, it is used to pelt the newly married couple. That oughtta learn 'em.

There is short grain, medium grain, and long grain rice. There is Jasmine rice and... other varietals of rice. Brown rice makes me shit like mad. What I'll be addressing here is the plain old long grain rice I regularly purchase at WinCo. WinCo is my regional poor people bag-your-own-groceries grocery store.

What you'll need:

• Rice
• Water
• Salt
• Saucepan

1. Grab a couple of handfuls of rice from the ridiculous 2.5 gallon bucket your special lady friend bought to fill with the stuffs. That very well be my experience alone, your mileage may vary. Two handfuls. Three if you're hungry or obese or both. Toss handfuls into the saucepan.

2. Add water. Directly from tap, add hot water to the rice which is in the pan until the water-level rises to your first knuckle when fingertip lightly touches the rice. Be certain rice is evenly distributed at the pan's bottom while doing this. (Pointer finger.)

3. This should have been Step One but I am to leastmode to edit. Set stovetop to medium-high heat. Note: never use high heat on anything other than boiling water. Using high heat is going full retard. Never go full retard.

FACT: Rice was the dietary staple of the Chinese workers who built the Great Wall of China.

4. When the water gets going or begins to "boil" stir a bit. Like a few minutes later, do that again. A few minutes later, maybe the water is mostly absorbed. If that's the case, cut the heat and place a plate over top the saucepan. Not the case? Try again in a couple. Then have my special lady friend yell at you to use a proper lid.

5. Sometime during Step Four, salt to taste.

6. Check back in a couple/few ticks. Stir again. Serve.

SERVING SUGGESTIONS

What's wrong w/ plain? It's quite noble. I once had a neighbor who put ketchup on her pancakes. Maybe stir in some meat and veg. Peas are good for an Asian flair, corn for a real fiesta. In Japan, they break a raw egg overtop a bowl of hot rice, swirl & eat. Don't fucking do that. You could die.

thx

NOTE: since this is a cigar infotainment blog, you could totally do this while smoking a cigar. Maybe even a Viva la Vida by Artesano Tobacco ((( link ))) I once worked under a chef who'd smoke cigarettes while preparing sauces. "They'll think it's pepper." He said of the ashes.

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