Experience The Food Hall We stock a full range of local Artisan Foods, Specialty Coffee and Organic Fruit & Veg along with hand-picked boutique wines and the best Irish whiskey, Scottish malts, brandy, liqueur, rum, gin and vodka. Key to our success is our incredibly hardworking and knowledgeable staff who are always there to offer advice and guidance. Explore Our Fine Foods and Wines Online We specialise and pack the highest quality baking ingredients including raisins, currants, sultanas, mixed peel, cherries, Billington’s sugars, pure vanilla essence, rose water and pure maple syrup. For decorating your cupcakes why not sample our colours pastes and edible decorations and for your cereal and flour needs we have Ballybrado Spelt, Kilbeggan oats, Farina and our rice and pasta range includes Ita Arborio, sushi rice, Quinoa, Bulgar and Nadura House pasta. We prepare all of our local baked and boiled cold ham cuts from scratch and our international  selection includes salamis, yummy Patchwork Pâtés, Italian prosciutto, Jamon Iberico, saucisson sec and many more choices from around the world.

Serve yourself all kinds of olives, roasted vegetables, sundried tomatoes, feta cheese salad, pestos, hummus and more from our wooden barrels. Sauces, Relishes, Chutneys, Herbs and Spices Our sauces, relishes, chutneys, herbs, preserves and spices come from everywhere including Ireland, England, Italy, Spain, Mexico and India. Look out for Janets Country Fayre from Wicklow, Builin Blasta from Spiddal and Follain Preserves from Cork. We also stock Cottage Delight, Epicure, Maille Mustards and an extensive range from the Organic Herb and Oil Company. Our speciality oils include amongst many others; extra virgin, rapeseed and walnut. Tucked beneath the sweep of our spiral staircase you’ll find our coffee bar where our first class Baristas are waiting to make you that perfect Latte, Cappuccino, Con Panna, Flat White, Macchiato, Americano or Espresso. Our Hot Chocolate is made from chocolate chips (no powder in sight!), our herbal teas come from Solaris and our traditional tea is always and only Campbells Finest Loose leaf.

You can enjoy all of this at our counter, on-the-go or relaxing outside in our beautifully appointed seating area.buy sushi halloween costume McCambridge’s opened the first off-licence in Galway and that tradition of excellence and innovation is reflected in our wide range of the very best available spirits. sushi san francisco inner sunsetIrish Whiskey is our speciality and we stock everything from Midleton Very Rare to Green and Yellow Spot pot stills, to the Connemara, Redbreast, Powers and Jameson 12 and 18 Year Old’s. food delivery service in london ontarioOur selection of Scottish malts reflects only the best the country has to offer and includes, Glenmorangie, Oban, Glenkinchie, Laphroaig, Glenfiddich, Pigs Nose and lots more. sushi takeout laval

We also stock a wide variety of the highest quality vodka, gin, brandy, rum and liqueurs.sunny sushi online Experience our handpicked selection of varietals from around the world including Chateau Marjolet, Leoville Barton, Chateau Calon from France, Terramater from Chile, along with extensive choices of Italian, Spanish and New World wines.sushi rice paper buy We stock more than 100 local West of Ireland craft beers including Galway Hooker, OHara’s and Dungarvan. food delivery service manilaFrom England, we have Wells, St Peter’s Organic, Hambleton’s Gluten Free and Aspels organic Cider as well as the best of Belgium, Germany, Czech Republic, Japan and China. A full range of juices, cordials, smoothies and lemonades including Fentimans, Victorian ginger beer, Belvoir fruit cordials, Lorina French, Thorncroft, Walsh’s, DP Connolly and Feelgood juice drinks.

Rice is the grain that fuels the world.What would we do without rice? Most cuisines of the world are cooking rice in one way or another—from sushi to arroz con pollo, rice puddings to paella, and dolmas to dirty rice and jambalaya. We’re also drinking our fair share of rice—in sake, horchata, rice milk, and beer. All told, we humans get more than 20% of our calories from this mini but mighty grain.There are three basic kinds of rice: short-grain, long-grain, and medium-grain. Among them you’ll find hundreds of different varieties.Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice. Long-grain rice is much longer than it is wide. It’s lower starch content makes the cooked grains lighter, dryer, and more easily separated. Medium-grain rice slots right between short- and long-grain rice both in shape and in starchiness.White Rice has been milled to remove the outer husk, the bran, and the germ.

Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster. White rice comes in short-, medium-, and long-grain varieties.Brown rice has been given the lightest touch in terms of processing. It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties.Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.Aromatic rices have a distinctive perfumy aroma when cooked. Popular examples are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice varieties include Carnaroli, Vialone Nano, and Baldo.Sticky rice, or “glutinous rice,” is a short-grained rice that is typically used in Asian specialties such as sushi.

Wild rice is actually the seed of a grass plant, and so not a “true” rice, though it is often found in rice blends and pilaf mixes. Wild rice has a wonderful nutty flavor and a chewy bite.Instant or quick rice is cooked before being dehydrated and packaged. While it’s fast, it lacks the flavor and texture of regular rice.Long-Grain White Rice This type of rice is highly refined and polished, and doesn’t require washing before cooking. Recipes using other types of rice, such as basmati, sometimes call for soaking or rinsing the rice before cooking to remove extra starch.1. To cook long-grained white rice, use a 2 to 1 ratio. Boil 2 cups of water in a small saucepan with a tight-fitting lid, add 1 cup of rice and reduce heat.2. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.3. When the timer rings, turn off the burner and remove the pan from the heat.

Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid–the steam will escape).4. Remove the lid and fluff the rice with a fork to separate the grains.You can cook rice in plain water, but cooking rice in broth adds more flavor. Follow directions on the package or recipe, or use these guidelines:Brown rice: Use 2 cups liquid to 1 cup rice. Bring the liquid to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving. More: Recipes for brown rice.Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Uncover and fluff with a fork. More: Black Rice Pudding.Basmati or Jasmine rice: Follow the instructions for long-grained white rice. Watch: How to Make Indian-Style Basmati Rice.Wild rice: Use 3 cups liquid to 1 cup rice.

More: Recipes for wild rice.Rice pilaf: Use 2 cups liquid to 1 cup rice. Rice is sautéed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven. More: Recipes for rice pilaf.Risotto: Use 3 cups liquid to 1 cup rice. Like rice pilaf, rice is first sautéed in oil to lightly toast the grains. Hot liquid is then gradually added while the rice is stirred to release the starch. More: Recipes for risotto.Sushi rice: Use 1¼ cups water to 1 cup rice. Bring short grain rice to a boil and reduce heat, covering for 20 minutes. Once the water has been absorbed, the rice is seasoned with a mixture of sweetened vinegar, which is carefully mixed in as the rice cools. In traditional Japanese kitchens, one cook fans the rice while another stirs. The result is a slightly sticky rice that’s the foundation for raw fish or vegetables.