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Ive got GABA on my Induction . it just soaks the rice , in this case the GABA comes from brown , not white , rice to get that GABA in an older machine , just soak the brown rice , 30 +++ minutes , then cook on Brown. the result is a fairly soft BR.

GABA brown rice takes a LOT longer that regular brown rice. Has an earthier flavour than regular brown rice.

Their bog-standard versions are actually my favourite! I have Neapolitan and vanilla in the freezer currently.

That burger certainly photographs well About the cashews, just yesterday it was suggested to me that for an even creamier/smoother result, soaking the cashews (preferably raw cashews) in hot/boiled water for about an hour would be helpful.

@Duvel is Ka-Va-Lan Japanese ? googleing Kavalan turns up taiwanese Whisky .

thanks to @weinoo 's nudge I was finally able to find and D/L'd a pressure RC manual here are the various times :

My sis and BIL were here yesterday to help me with moving chores. Once again, they brought me a huge quantity of home-grown tomatoes. We went to a fairly new Cuban place for lunch. It was delicious and it is very near my new house, so I will definitely go back. They both had sandwiches and I had tacos that were delicious. Lots of leftovers. Anyway when I got home and it was normal supper time, I wasn't really hungry, but had gotten lectured about not eating right/enough, so I sliced up a little of the Wild Morel & Leek Jack Cheese I picked up at Costco last week ($6.97/lb.) and cut up one of the tomatoes. Had it with a glass of pinot grigio and it was more than enough.

What's it called?

Note the instructions for the Japanese varieties of rice I get from The Rice Factory...https://trf-ny.com/pages/how-to-cook-japanese-white-rice They call for soaking all variations, some for 30 minutes, others for a couple of hours.

Well, 'bog-standard' was a new one for me. And as for Butter Tarts - I don't like them...the level of sweetness sets my teeth on edge. How's that for an early morning disagreeable comment? And I am a avowed true blue Canadian.

so Id say , max-ish , 15 minutes for the soak . thanks

Check the article above that @DesertTinker linked too, or any of the manuals for cookers with the umami setting for a more precise figure. For example, the manual for my cooker suggests a cooking time between 67 -74 minutes on the umami setting.

@Shel_Bthanks for that easy to follow ( and make ) Chicken Tikka Marsala recipe. I especially liked how you added or substituted various ingredients to suit what you had on hand. I also note that many CTM recipes use ground almonds but I do prefer ground cashews. Lunch was a beef burger with lots of little pickled baby cucumber with chilli

those eG'ers blessed w the pressure or micron version w the Umami selection : how long does the umami cook last ? the regular white rice cook last ? ie the difference ? that would be the soaking time ? thanks.

Chapman's is one of Canada's big ice cream brands. They make fairly bog-standard ice creams of various kinds, from the popular novelties to both standard and "premium" versions of the common flavors. As these things go, they're a perfectly decent brand, and well-respected as a good company to work for, etc. So when I tripped across this, this morning, I literally laughed out loud. Now that I've seen it, I can't believe that nobody'd thought of it before. https://www.chapmans.ca/product/butter-tart-ice-cream-500-ml-tub/

Depends on the sausages. Fat content varies a lot. In the UK, where @Ddannolives, there is a legal requirement to state the fat content. Anyway, fat free meatballs are bullets.

Problem is 30+% fat in sausages. dcarch

Had a standout meal at Akara in borough market. Coming from NYC there’s few cuisines that are underrepresented, but this sort of upscale African inspired food was new to me and I enjoyed it greatly. Service was great and friendly as well. https://guide.michelin.com/us/en/greater-london/london/restaurant/akara

So you want to shave a popsicle without making one first? I wish I was with you and we could get high together. I'll bring the shave-ice machine we gave our daughter when she was seven, which would be thirty years ago. We can mix up a batch of flavored sugar water and freeze it in the provided mold and then shave it, and voila! Now that I think about it I'm surprised I never tried to make real espresso shave ice with that thing. And now I wonder where that thing is. In the cavernous basement? Under the bed? Under your bed? @blue_dolphin we may need your help.

Cornwall is famous for its sardines. They have Protected Geographical Status under EU and UK law. Cornish game hens are a specific American crossbreed; not a national identification.

Coincidentally (?), a few days ago, Chinese social media had several people posting a video (in English) giving some cartoon-like 'information' on the lab process. The AI narration was like kindergarten lecture level., so I ignored it. If it reappears I'll capture and post it. Maybe in Food Funnies.

Not popsicles exactly, but I would welcome some popsicle related advice. I am wanting to make a flavored shaved ice confection. Desserts such as snow cones, raspadilla, and shikashika are made by pouring flavored syrup over shaved ice. But what I want to do is freeze the mixture and then shave it. My assumption is such a recipe would be closer to a popsicle recipe than to a snow cone recipe?

I can't help imagining various cuts of meat in an orchestra when reading the thread title 🤭

Using sausages for quick meals by just discarding the skins and breaking it up is one of my favourite cheats,they're already seasoned well, especially varieties like lincolnshire/cumberland/Toulouse, which gives you a shortcut on getting more flavour into the sauce.

They address this in the article.... "More than a decade after the world’s first cultured hamburger was announced, the hype has virtually disappeared." But the thing here seems to be that niche players are producing a higher quality product. Not a replacement for burgers, but Foie Gras. But not that fois gras... "Rather than trying to perfectly replicate a chicken wing or rib-eye steak—products that traditional animal agriculture already produces and consumers are accustomed to—companies that are finding success are creating entirely new culinary experiences that excite chefs and diners alike."