<instructions>Your goal is to analyze the following comment and estimate how highly it will be upvoted by the Hacker News community.</instructions><comment><author>boulos</author><text>Anson Mills has their own recipe page [1]. I also buy their polenta and stone cut oatmeal, for which I follow this recipe [2] (though I find my preferred done ness is after ~12 minutes not 20 -- especially when &amp;quot;fresh&amp;quot; from cold storage in the freezer as they recommend).&lt;p&gt;[1] &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;ansonmills.com&amp;#x2F;recipes&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;ansonmills.com&amp;#x2F;recipes&lt;/a&gt;&lt;p&gt;[2] &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;ansonmills.com&amp;#x2F;recipes&amp;#x2F;422?recipes_by=grain&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;ansonmills.com&amp;#x2F;recipes&amp;#x2F;422?recipes_by=grain&lt;/a&gt;</text><parent_chain><item><author>cesaref</author><text>As a UK resident, reading Anson Mills description of their rice products and how they taste, and what you can do with them is really quite bewildering - &amp;#x27;They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.&amp;#x27;&lt;p&gt;I cook with a range of rices depending on what i&amp;#x27;m doing -  Arbori, Carnaroli, Basmati and Bomba, but rarely with what I consider an american long grain.&lt;p&gt;I&amp;#x27;ll try and track down some of this Carolina Gold and see what I can do with it. Any suggestions for a recipe that shows it off (not knowing what a skillet cake is, for example)?</text></item><item><author>mlyle</author><text>His link includes a discussion of Anson Mills which is the best source of the real thing.&lt;p&gt;(Yes, Carolina-brand &amp;quot;Carolina Gold&amp;quot; is not the same thing and not great).</text></item><item><author>indigodaddy</author><text>Are you sure it wasn’t the Carolina brand that sells a “Carolina Gold” that is NOT the real thing?&lt;p&gt;I’ve had the real Carolina Gold (my parents get it— I’ll have to ask them where&amp;#x2F;how), and it’s definitely the best rice I’ve ever had (and I eat a lot of rice &amp;#x2F; all kinds).</text></item><item><author>thomas</author><text>I&amp;#x27;ve had it a few times and it&amp;#x27;s very good, but not better than most good rice. I think people mostly just don&amp;#x27;t have nice or fresh rice, they fine Carolina gold which is very well branded and think it&amp;#x27;s the best. It&amp;#x27;s not hard to find better than average rice online[0].&lt;p&gt;0: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;helpatmyhome.com&amp;#x2F;buy-rice-online&amp;#x2F;&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;helpatmyhome.com&amp;#x2F;buy-rice-online&amp;#x2F;&lt;/a&gt;</text></item></parent_chain></comment><story><title>Carolina Gold was once the most popular rice grown in America (2019)</title><url>https://www.seriouseats.com/carolina-gold-heirloom-rice-anson-mills</url></story>
<instructions>Your goal is to analyze the following comment and estimate how highly it will be upvoted by the Hacker News community.</instructions><comment><author>monocasa</author><text>As a southerner, this sounds pretty good:&lt;p&gt;&lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;www.foodandwine.com&amp;#x2F;recipes&amp;#x2F;carolina-gold-pilau-shrimp&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;www.foodandwine.com&amp;#x2F;recipes&amp;#x2F;carolina-gold-pilau-shri...&lt;/a&gt;</text><parent_chain><item><author>cesaref</author><text>As a UK resident, reading Anson Mills description of their rice products and how they taste, and what you can do with them is really quite bewildering - &amp;#x27;They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.&amp;#x27;&lt;p&gt;I cook with a range of rices depending on what i&amp;#x27;m doing -  Arbori, Carnaroli, Basmati and Bomba, but rarely with what I consider an american long grain.&lt;p&gt;I&amp;#x27;ll try and track down some of this Carolina Gold and see what I can do with it. Any suggestions for a recipe that shows it off (not knowing what a skillet cake is, for example)?</text></item><item><author>mlyle</author><text>His link includes a discussion of Anson Mills which is the best source of the real thing.&lt;p&gt;(Yes, Carolina-brand &amp;quot;Carolina Gold&amp;quot; is not the same thing and not great).</text></item><item><author>indigodaddy</author><text>Are you sure it wasn’t the Carolina brand that sells a “Carolina Gold” that is NOT the real thing?&lt;p&gt;I’ve had the real Carolina Gold (my parents get it— I’ll have to ask them where&amp;#x2F;how), and it’s definitely the best rice I’ve ever had (and I eat a lot of rice &amp;#x2F; all kinds).</text></item><item><author>thomas</author><text>I&amp;#x27;ve had it a few times and it&amp;#x27;s very good, but not better than most good rice. I think people mostly just don&amp;#x27;t have nice or fresh rice, they fine Carolina gold which is very well branded and think it&amp;#x27;s the best. It&amp;#x27;s not hard to find better than average rice online[0].&lt;p&gt;0: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;helpatmyhome.com&amp;#x2F;buy-rice-online&amp;#x2F;&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;helpatmyhome.com&amp;#x2F;buy-rice-online&amp;#x2F;&lt;/a&gt;</text></item></parent_chain></comment><story><title>Carolina Gold was once the most popular rice grown in America (2019)</title><url>https://www.seriouseats.com/carolina-gold-heirloom-rice-anson-mills</url></story>