Leslie

I wonder how cold they keep it during preparation. Sushi rice is vinegared (is that a word?) though so I wonder if that kills bacteria.

I don't care. I love sushi and I'm not going to think about this anymore. la la la la la la la

SultanOfSwing

I think you should stick to the smileys, dear ...

Sally Redux

As desperation takes hold

sime303

For those interested in the UK regs concerning food manufacture. Here fill yer boots.

http://www.hse.gov.uk/food/index.htm

Egg and Cress

Okay, I give up. Apparently, I didn't understand your meaning. Sorry.......
(Third try - maybe I'll get it this time. ) (reading comprehension obviously is not my forte) I have no problem with "takeaway Chinkie", as my OH calls it, as far as reheating is concerned. In fact, I much prefer the takeaway to the majority of Chinese restaurants here. There are only a couple of buffets that we really like and they don't provide "doggie bags" and, in fact, forbid you from taking your left-overs. (Did I come closer to a proper reply that time? )

robin1234

I just got back from the Chinese buffet (Friday lunchtime with the boys from work.) I feel sick, but I don't think it's food poisoning.

nethead

I'm not a big fan of buffets generally, but love Chinese buffet...

robin1234

Yup. Being brought up in England in the 1950s, I still haven't got over the ALL YOU CAN EAT concept. And I'm still thin as a rail!!

tamms_1965

Mr. Tamms taught me a great trick (which I should have thought up myself) where he heats water in the tea kettle and then pours over leftover pasta or rice that's in a strainer in the sink.

Egg and Cress

I'll have to try that! Thanks.

ljaw2002uk

The hot water trick also works with cold boiled eggs too. Egg into coffee cup, cover with boiled water, leave for 6o secs, perfect.

GeoffM

Pasta's probably alright, but surely the rice would be soggy? We usually stick a spoonful of water in the container and microwave for a minute or two.

Good rice doesn't really smell of much but bad rice does - and oddly goes soggy on its own, but it has to be a couple of days at room temperature for that to happen. Kept in a fridge, it's fine for a couple of days at least. The problem with take-aways or restaurants is you don't know how long it's been kept warm. Worse still, it might be leftovers from lunch by the time you order it early evening. Rice really isn't hard to look after but as I say, you don't know what the restaurant has done with it. The problem with these (yawn) economic times (/yawn) is rice has nearly doubled in cost in just a few years and people are trying to save money.

Disclaimer: Wife is a riceaholic. She actually gets withdrawal symptoms if she goes a day without rice. But then she's Asian and would normally eat rice thrice a day.

tamms_1965

I usually don't do this with the rice from the takeaway...that just gets mixed in with the meat/veggies and zapped! However, I have recently acquired a rice steamer (fabulous) and it doesn't have the same texture as the takeaway and you can't tell if it is soggy because I mix so much other stuff in with it after

Bob

It's usually not cold when prep'ed though, it's the warmth along with the vinegar that helps it to stick.

Though if not eaten straight away, plonking on ice to cool it down quick is the key as it is the keeping at room temp that is the dodgy part.

As for re-heating rice, just damp a kitchen towel and plonk on top and nuke for a couple mins to re-steam the rice.

Though that's one of the appeals to a rice cooker in Japan as it keeps the rice hot and steamed so it doesn't go bad.

kimilseung

Egg fried rice for breakfast is my chosen solution to the left over rice dilema.