I don’t remember the last time I stayed in a Taiwanese hotel where the included breakfast was worth getting up for (so I usually don’t, then eat lunch outside).
When I have gotten up in time, I tend to just look at everything, make this face:
at each of the presented items, then figure I better eat some toast and margarine so as not to look impolite now I’ve gone down there…then go eat lunch outside anyway.
I’m quite happy when the hotel just gives some vouchers for the local danbing place though. Saves them money, saves me the disappointment of waking up for breakfast then just finding congee, soggy vegetables, and fried rice dishes.
Ive noticed something though with that. Correct me if i am wrong. The huge low quality brands (franks, tobasco etc) arent hot as they seem to be aiming for the cheap mass production end of things. Not shiting on that, it just is what it is. The smaller companies promoting less chemicals, local produce, fair living wages or what have you tend to be way hotter. Way higher percentage of actual chili compared to cheap fillers like the big guys. I like the hot sauce with ashort expiration date. That alone speaks volumes.
All the hot sauce we buy here is quite hot. Way too hot for me. Tobasco i could eat like nothing if i wanted to eat that brand . But the other stuff is more to compliment flavors and creat great food rather than drench food like its a 711 salad dressing in order to cover up low quality meat and veg lol.
Arborio rice and sushi rice are similar in shape and size, and both have a relatively high amount of the starch amylopectin, but Arborio rice isn’t a great choice for Asian dishes because of a defect called “chalk.” During maturation, the starch structures at the core of an Arborio grain deform, making for a firm, toothy center when cooked. While this trait is great for risotto—it gives the dish its signature al dente texture—it’s less than ideal for sushi or for a rice to accompany Asian dishes. Conversely, we’ve tried making risotto with sushi rice. Tasters reported that the resulting risotto was creamy, but “it wasn’t risotto” because the grains lacked the quintessential al dente bite of Arborio rice. The bottom line? Arborio rice and sushi rice are not interchangeable in recipes.
I don’t know why arborio rice is more expensive (probably related to the scale at which it is consumed and produced in comparison with sushi rice). But it seems that, if you prepare risotto with sushi rice, it doesn’t taste like “the real thing”. An important thing in the preparation is that, for sushi, you wash the rice to remove the starch, but for risotto you don’t.