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@JeanneCake Id get the 5 cup Induction . there is some room after cooking 2 cups of rice , to add ' mix-ins ' after you fluff up the rice. have a 10 cup fuzzy , and used to use it frequently when taking a ' dish ' to a pot-luck 2 - 3 cups rice , and plenty of mix-ins to make ' Not Fried Rice ' I got the 3 cup induction , as the rice was just for me , MC is no fan , and I love the feel of the bowl that cooks the rice vs a plain fuzzy. its thicker. unless you have a Trust-Fund , or want to go with Pressure . get the 5 cup , dome or flat top ,l induction . you willo love it.

@JoNorvelleWalker Make your flavoured concoction, and add a bit of booze - put in the freezer, before it freezes completely, take a fork and break it all up, do this a few times as it starts to harden. It should be close to what you are looking for.....perhaps!?

牛肉炒粉 (niú ròu chǎo fěn), Beef Fried Rice Noodles.

Chinese fish and chips. Well, not really. The discs on skewers were described on the menu as 土豆片 (tǔ dòu piān) which does translate as 'chips' or 'crisps' but also just means 'potato slices''. They weren't crisp but were soft although a touch undercooked grilled potato slathered in a good chilli sauce. The fish was grilled saury which, for some reason they cut up as if I am a baby. If they'd just left it on the skewer they cooked it on, I would have been happier. But I enjoyed it nonetheless.

I made a batch of Ottolenghi's hummus from the Jerusalem cookbook, and topped it with grilled zucchini, summer squash, eggplant, peppers, and red onions. Plus some added feta, tomatoes, cucumbers, and olives. I also made some flatbread to soak up all the juices and extra hummus. Everyone liked it.

Hehe. It's Massala. Marsala is a fortified wine from Sicily. Never seen that in Chicken Tikka.

I general, I try to avoid plastic as much as possible but unfortunately due to my mobility issues, I am forced to use delivery people, who all use plastic. One of these examples I have kept (actually two of the same). They originally contained wontons in soup, but it wasn't delivered 'in' soup. The plastic containers have two internal sections. The one on the right sits inside the top of the larger one. The soup was in a plastic bag inside the lower chamber and the wontons separately in the top, allowing you to mix them yourself. I use them on those occasions when I need to put two items in the fridge but don't want to mix them. Very useful and saves precious fridge real estate.

... and the contents. Well, three of them. The other 17 are safely in the fridge. These three are sitting on my kitchen counter where they need a couple of days to fully ripen.

Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt

I agree that finger bananas are sweeter but I never use them in my banana bread. I prefer my breads unsweetened. I find sweet banana bread more like cake in taste, if not texture. Also, I usually use black bananas; never noticed any unpleasant aftertaste. Maybe just me.

I've mentioned Baise a few times before, mainly on the fruit topic. It is Baise; a city in western Guangxi bordering Yunnan and is south China's mango central. My friend, an anthropology professor, who lives there, has studied their effect on the local economy etc. She sent me this which arrived about half an hour ago. 5kg of Baise mangoes. I'll open it later as I have to do some fridge rearranging first to fit them in!

Shaken pina colada over shaved ice... 3 oz Cana Brava 3 oz fresh pineapple juice 2 Tablespoons cream of coconut 2 Tablespoons coconut cream juice of one lime

I really like the chile rellenos not a big hot/spicy fan so these work for me

Inspired by this thread I did this on Friday.

Catfish kebabs with cherry tomatoes and bacon. Marinated and glazed with Sriracha, habanero salsa, soy sauce, brown sugar, and rosemary. I was over-enthusiastic with the charcoal, to the bacon's detriment, but the fish and 'maters were perfect. Black-ripe platanos sauteed in butter

I must have walked by this place a hundred times, but never stopped in until Saturday... It has only been on E. 11th St. since 1908. I picked up a few things; a sandwich, some roasted artichoke hearts, and a box of their fresh cheese ravioli. Which got turned into dinner tonight (or half of it did)... Cheese ravioli with burst sungold tomatoes, butter, Parmigiano, parsley and chives. Only complaint is that it's too damn hot in my kitchen to be cooking!

Not really, they're all just fruit, sugar and a bit of water. The difference is in how you freeze and then treat the ice. Granita is a lovely thing, worth trying even if it's not quite what you're looking for here https://www.bbcgoodfood.com/recipes/strawberry-mint-granita

Good news on the scare - but hopefully, in addition to that healthy crap, he's on a statin.

'Tis indeed more work, but a noticeable improvement over the previous recipe I was using -- the one from Joy of Cooking, iirc. I don't know if the ATK recipe is the same as the one in Cook's Illustrated, but I suspect it is. I've adapted it to be gluten-free.

oh you people ... such enablers. my husband has finally seen the light regarding his diet after a brief scare (thinking he had colon cancer, he doesn't; his cholesterol is high enough to warrant action though) and is now insisting on brown rice, steel cut oatmeal and a host of other things he would never eat before. Aside from the fact that I now have to share my brown rice (!) I'm seriously considering getting a rice cooker because he would be more inclined to use it. His birthday is in a few weeks so it can be a birthday gift... Strike while the iron is hot, so to speak. (And now he embraces the fact that we've been in the Bean Club for so long instead of complaining about the bean bags all over the pantry LOL) there is going to be no room on my counter soon for all the appliances on it (the Smart Oven, the bread machine, the KA, the air fryer...) I think it's time I get a stainless steel table in the kitchen for the appliances or my prep space! @rotuts which model did you get? and thank you @DesertTinker for the link to the articles, they're very helpful

I'm thinking.....potato salad, French fries and mashed with the rest.

This may be too late to be useful but I have been evaluating an 11 inch frying pan from WANGYUANJI, the same company whose wok I suggested earlier. (eG-friendly Amazon.com link) Earlier today I used the WANGYUANJI to make an omelet. Results were as good as with the non-stick pan I usually use for omelets. I recently evaluated a more expensive Made In carbon steel frying pan but did not care for it as much. Both pans were used on induction. Alas, my Darto pans all rusted. Lastly, the WANGYUANJI pans and woks come in gift boxes. A nice touch (that may indicate the pans are overpriced).

I couldn't agree more. The finger bananas are much sweeter and with a greater depth of flavor. However they are not available everywhere and if you must use regular bananas, be sure that they are completely ripe and starting to go soft. Too green and you get no flavor, and completely black will give it an unpleasant aftertaste.

I think it would be but you’d run the risk of it coming out like a sorbet and you were clear that you didn’t want anything like that.