To describe his food philosophy, he cites “this idea that right here, right now, what’s happening—we can build a meal from this.” Nilou Motamed,.

I carry some of that.. Maybe if I make American food and the rice is terrible, I could cook a potato or some bread, but if you make gumbo, and your rice is ruined, well, what are you going to eat it with?It's the backbone of a meal.

In years gone by, that was the big relatively inexpensive thing that filled up a meal.If you ruined the rice, it was more than inconvenient; it was almost tragic..When did you become a maker of rice and at what point did you feel confident serving it to somebody else?.

It wasn't ever as perfect as my mother's, but it would be considered a very good pot of rice, but also very plain.I could probably make a pot of rice when I was eight or nine.. READ:.

No, You Can't Have My Red Rice Recipe.

My mother used to make red rice.With kids weary from traipsing through the woods, singing camp songs, and swinging on the jungle gym in a nearby park, afternoon snack time was heralded by a line forming in front of the vending machines by the pool.

Though they're easily lumped together with other convenience foods like Vienna sausages, Honey Buns, sardines, or individually-wrapped snack cakes, Nabs are more than just a snack..Sometimes a pack of Nabs is a replacement for the midday meal.

Sometimes a pack of Nabs is enough to tide you over until the next meal.Essentially, it's six chances to stave off hunger.