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Good Eats: Power to the Pilaf
Around two thirds of the world fuels itself on rice at least once a day. It’s nutritious, delicious and versatile but most Americans don’t pilaf from paella or Texmati from Arborio – rice remains mysterious. Alton, with a little help from W, aims to change that, and along the way shares his recipe for
Rice Pilaf.
Episode Info
Episode number: 1x12 Production Number: EA1A12 Airdate: Wednesday September 22nd, 1999
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Recap
Aboard an airplane at 18,000 feet, Alton ponders rice. About two thirds of the world’s population eats rice any give day. The grain is nutritious, delicious, versatile, economical and even hypoallergenic. But most Americans don’t know pilaf fro paella or Texmati from Arborio. To them rice remains mysterious. Alton, “doggedly determined to correct all culinary conundrums,” aims to correct this lack...
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Episode Notes
Cards- Due to their popcorn-like fragrance, long grain rices like basmati & jasmine are called “aromatic” rices.
- Rice bran oil is flavorless and has a very high smoke point.
- In Japan, rice fields are often named like people.
- Pressure steamed prior to milling, converted or par-boiled rice retains many of the bran’s nutrients, which explains its golden color.
- In China, quitting a job is referred to as “breaking the rice bowl.”
Episode Quotes
Alton: Since we are doggedly determined to decipher all culinary conundrums we have no choice but to fling ourselves in this tiny, vulnerable, woefully underpowered aircraft into the heart of Cajun country.
Cultural References
Power to the Pilaf
The episode’s title twists a popular rallying cry “Power to the People” used by groups who regard the status quo as unsupportive of their goals, lifestyle, choices, and so forth.
A grain... is a terrible thing to waste.
Alton recalls here a series of advertisements for the United Negro College Fund, whose catchphrase “A mind is a terrible thing to waste” accomplished its goal by getting the Fund more visibility among donors and potential donors.