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Interesting. does the battery charge while the unit is plugged in ? and also while making rice ? thus it might last longer w proper charging cycles ?

Circled back and found the thread I was talking about, now that I have a few minutes at my computer. It's this one: I'm sure there are mentions in some other threads as well, if you wanted to dig farther.

I made a mistake by saying there is no way to replace the battery by one's self. I meant to say that I wouldn't be able to replace it; someone with a little bit of technical ability and a soldering iron would be able to! The unit still works with a dead battery, so I imagine that when the battery in my unit dies, it will stay that way.

😂 My Zo bread machine no longer allows me to set the time, so it's permanently in either Daylight or Daylight Savings . . .

At that price, I think the scoop should cook the rice for us! I think you probably misread or the manual was unclear. There is an internal Lithium battery that the clock runs on. (Seepage 22 of the manual on this page). Of course the problem happens when that battery runs out, as there is evidently no way to change the battery by one's self.

Oops. Wrong topic. I've reported it.

I looked after Pluto and Oakley, 2 cats in my building for a few days. The couple owned by these cats were away in Montreal, and just picked up their keys. As a thank you, they gave us a bag of Montreal bagels from the St. Viateur Bagel shop, apparently THE bagel shop in Montreal and some special food for Zeus (our cat).

Pretty sure it's been discussed over in the Kitchen Consumer thread, but am just passing through my office and haven't searched.

Is that cat food made from cultured meat? I would imagine that would be REALLY expensive cat food!

Io o looked after Pluto and Oakley, two cats in my building while their humans went to Montreal for a few days. They (the humans) just picked up their keys and as a thank you, gave us a bag of bagels from St. Viateur Bagel shop in Montreal which, for those who know their bagels, is THE shop to buy bagels. Zeus (our cat) wasn't left out - he was given some special cat food. A very nice surprise.

I unplug it in between uses. I'm not sure what it thinks the date is, but the time is right. I'm not remembering exactly whether I changed the time during Daylight/Daylight Savings. Kenneth, I can set what time I want the rice done. Although I have more than once set the rice for 6 (instead of 18:00) ! Porridge for 6 am does sound good though. @rotuts, my plug does NOT detach. @gfweb, for sound one can choose between Melody, Beep, and Mute. Begin Cooking or Set Time plays "Twinkle, Twinkle Little Star". Completion of task plays "Amaryllis"

For those with one of these rice cookers, does the cooker care if you unplug it for storage? A while ago, I was reading a manual and it made it seem like you had to set the clock every time it had power disconnected - which is fine if you leave it on the countertop and plugged in, but I don't have that much counter space and would unplug and store in between uses. And I really don't need a clock on my rice cooker - I would never put the rice/water in and have it turn itself on 7 hours later or whatever its intention was to have.

I had NO idea this scoop stood up on its own! Thanks, @rotuts

This is the display from the manual for NW-JEC10 or 18, so you see it has an Umami setting. It comes from the bottom half of page 7 of the manual:

Smoked trout orzo salad

A modified recipe for cheese on toast with spring onion, honey and Urfa butter from Mezcla by Ixta Belfrage In the book, it’s called Giant Cheese on Toast and is made with a whole loaf of focaccia or sourdough, sliced in half horizontally so it’s kind of like a cheesy bread pizza. I went with something more modest in scale 🙃

My freezer was filled with a whole boatload of zucchini from my CSA that I blanched and stored before a recent trip. I had to get rid of it to clear some space. So yesterday I roasted it and then pureed it with some cilantro, lime, and butter and made it into a base for some broiled swordfish with curry butter and curried rice. Everyone liked it. Of course, I still have a fridge full of fresh zucchini and summer squash from this week's CSA to use up...

I ran into an interesting article talking about cultured meat - meat not made from traditional agriculture, but basically grown in a lab... I'm curious as to what people think about it. https://www.fastcompany.com/91380863/cultured-meat-lost-its-sizzle-but-its-finally-finding-a-place-in-the-food-world

Teochew style bak kut teh noodle soup with homemade pork broth, a lot of sweet slow cooked garlic, Sarawak peppercorns and wild caught Argentinian red shrimp. Bok choy briefly cooked in the broth.

I have one last question , for now at least : Zo has two ( made in Japan ) styles : the dome and handle ( a tan color ) and a flat top ( black ) the fat is newer , and generally cost a bit more over the Dome : here 478 dome vs 577 flat . for pressure RC's but not in the case of the 5C induction : dome $ 360 flat $ 332 . if you understand the price differences , as dollars , ie more $$ might get you , at least a useful gain . Id like to hear from you here.

@DesertTinker many thanks for that ref. and as I though , just like @KennethT ( thank you ! ) people who eat more rice than I , pre-soak . then decided on new 5 Cup , based on using the extra space in the cooker ( after cooking ) for mix-ins , when making Not-Fried-Rice .

Haytaliyeh this morning: Not quie a failure and not quite a success. Let's call it a learning experience. I followed the recipe pretty closely: https://plantbasedfolk.com/haytaliyeh-vegan-lebanese-milk-pudding/ with the following exceptions. I made my own almond milk, something I've been doing for many, many years, and I used about half the total amount of sugar that the recipe calls for. The dish could have used a bit more sweetness. It would have been the better for it. However, for my taste and preferences, it was acceptable, but just barely. The biggest issue was the texture. The result was quite thick and lacked a certain lightness. Rubbery might be a good descriptor. You can probably see from the image how thick this pudding is. The recipe called for 100 grams of cornstarch mixed with an equal amount of water. My instincts told me that was too much. That feeling was based, at least in part, by a chocolate pudding recipe that I perfected over the years and in part by seeing just how much cornstarch 100 grams is. Watching how quickly the pudding mixture firmed up, and how "ploppy" it was, told me that this was going to be one heavy pudding. I was also concerned that the amount of rose water and orange blossom water would be a bit much, but it wasn't. That worked out well. And the aromas realy perfumed the apartment ... nice! So, next tme I'll adjust the sweetness and cut back on the thickening agent, perhaps using but half the amount. Any suggestions on that point? The dish needs work, but I feel it will eventually make a very nice dessert.

I don't have a Zo, but I do manually soak both my jasmine and basmati rices for 10 minutes prior to a thorough washing.

@rotuts Most of the Reddit thread you linked to is just folks speculating about how the umami cycle works, but there is this LINK to an article that seems like a pretty solid explanation.

branzini - I like to stuff the cavity to keep the fish moist - this is the ultra-quick shortcut: stovetop stuffing . . .