Hyderabadi Zaiqa W 52nd Street

[fooddabbler]

It seemed the appropriate things to snack on tonight while watching TV to have a vaguely Jamaicanish oxtail fried rice from Blue Ribbon and a goat biryani from H Zaiqa.

The biryani was good, but not as good as at previous encounters. Possibly their standards are slipping.

[Ziggy]

@fooddabbler

oxtail fried rice from Blue Ribbon

From the Columbus branch I presume. One of my favorite fried rice dishes in the city. Their sauteed squid is good too.

[fooddabbler]

@Ziggy

From the Columbus branch I presume.

Yes. One of my favorite fried rice dishes, too. Years ago Mission Chinese had a good salt cod fried rice and Uncle Boon’s a terrific crab version, but those days are gone.

[small_h]

@fooddabbler

Uncle Boon’s a terrific crab version

Have you had Fish Cheeks’ version?

[fooddabbler]

@small_h

Have you had Fish Cheeks’ version?

Nope. But I’ll put it on my list.

[small_h]

See if it compares. I never made it to Uncle Boon’s, but I think Fish Cheeks is pretty solid.

[vinouspleasure]

I mostly don’t understand the appeal of fried rice, with or without crab. Perhaps I was scarred when a friend, whose dad owned a restaurant in Chinatown, advised me to never, ever eat fried rice.

Having said that, i love the fried rice at side street inn in Honolulu. I wonder if I can reproduce this at home.

:

[JenKalb (Jennifer Kalb)]

this looks great! there is a lot of bad fried rice for sure, but so many great versions. Plus, I just read a piece that indicates that rice (as well as potatoes) gets a lot healthier metabolically when it is chilled and then recooked. I found that very encouraging since Ive been avoiding white rice quite a lot.

[SteveR]

If I remember Sidestreet’s fried rice correctly (been there numerous times, but all more than 12 years ago), there was kim Chee in there. Great fried chicken too

[small_h]

I don’t eat it often, because there’s usually other things on menu that call to me more. And I can’t cook it to save my life. But Fish Cheeks’ is very fluffy and not greasy at all. Very far from the stuff served alongside your Congee Village lunch special (not that the lunch special version is bad).

[Saregama]

@vinouspleasure

a friend, whose dad owned a restaurant in Chinatown, advised me to never, ever eat fried rice

Well we know it’s a leftovers dish that’s best with old rice (and uses up other bits and bobs) so it doesn’t bother me — especially something simple like egg and scallion fried rice (but I also don’t care if the fried rice served with the lunch special is comprised of leftovers, I jus usually prefer plain rice with a saucy dish).

Young chow fried rice is a special thing. There was a discussion and video somewhere let me find it.

Young chow fried rice thread — videos are fun

Fluffy Thai seafood fried rice I had forgotten about.

[vinouspleasure]

@Saregama

Well we know it’s a leftovers dish that’s best with old rice (and uses up other bits and bobs) so it doesn’t bother me

You’re so very close…turn one of those words into a possessive and you’ll have it

Upon reflection, I do like the mixed seafood fried rice at flor de mayo, I think it’s a texture thing where I prefer bobs over bits.

[JenKalb (Jennifer Kalb)]

Here is a very helpful piece about how chilling transforms rice to be much healthier. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5452205/
Its very hopeful for home cooks and leftover consumers who want to eat rice but are concerned about their carbs - not sure its particularly helpful for those who eat their fried rice at restaurants - or want the delicious full fragrance of fresh rice. Iwill try to find a better place to post other info about increased carb resistance through chilling in a more appropriate place

[Saregama]

@JenKalb you might be interested in the resistant starch discussion on a few previous threads.

Healthier (however you define it) meals you've been making lately

Yes, everyone has their own variables and goals. Right now, I’m trying to remember to cook carbs (rice, noodles, potatoes) in advance and refrigerate them before eating based on reading about resistant starch. There’s some previous discussion.

Food sequencing -- interplay of carbs, fiber, and fat

@ChristinaM I have to thank you for reminding me about this. I’ve been trying to work it back into practice ever since you posted. The sequencing advice has existed in diabetes treatment for a long time, but perhaps not publicized outside the sphere (like GI / GL, insulin resistancxe, etc took a while to make it out from there and into broader weight management). A close friend who’s an endocrinologist has shared these kinds of tidbits over the years — essentially, to coat your stomach before …

[TIME] The Land That Doesn't Need Ozempic

Type 1 & Type 2 have to be viewed completely differently, but very often get conflated in these types of discussions. That’s also where your comment about whether diabetics are thin or not relates – many of the T1 diabetics I know are thin, many of the T2 are not. T2 used to be called “adult onset” until so many children started getting diagnosed with it. For Type 1, there’s genetics (including insulin production and resistance, and fat ratios and locations) first. For Type 2, behavioral and en…

[JenKalb (Jennifer Kalb)]

yeah, I was just seeking to avoid the white starches - the chilling aspect was news to me (big National Geographic piece on this, attaching an academic article from 2013 just came out last week.