All Activity

Five years late, from my experience, my family is lucky that there are a few farmers at our local Solano County (Northern California) Farmer's Market that grows, stocks, and sell Hibiscus sabdariffa var. rubra. Gongura is a local term in Telugu, which is the native language of Indian states Andhra Pradesh and Telangana. In the recipes books I have on regional Indian cuisine, the common English name—as you have indicated are—sorrel and roselle leaves. Gongura is widely accepted and understood. It's flowers can be candied with a sweet and sour taste, similar in texture to sweetened cranberries that you can easily buy at supermarkets here in the US.

Peaches, pecans, brown sugar and bourbon, deserves a dollop of cream or ice cream!

Aapka swagat hai, @daviddorkings ji. You had me at "Indian" food. You will find that this forum "a little quiet these days." However, I sometimes check in on occasion, e.g. today. Another eGullet member, who's seriously into Desi cuisine is none other than @Tempest63 ji, who resides in the UK. If you are interested in regional South Asian cuisine spanning present day India, Pakistan, Bangladesh, Burma, and Iran, I have made posts on cookery books, some spice mixes, herbs, and where to source them online. I am located here in Northern California. You'll find that I am super friendly and conversant, when it comes to foods spanning South Asian countries (only). Happy cooking and on behalf of the quiet members of eGullet, welcome and get used to the menus and sections. Also, if not already, please read some of the forum rules and guidelines. eGullet Moderators will strictly enforce the rules for the sake of the greater eGullet Community. I am certain Ms. Nancy Smith (@Smithy) will be more than happy to address any further questions and concerns.

We had leftover pork loin (from Mrs. C - very tender), Savoy cabbage that needed to be used, and half a can of coconut milk. End result: green curry pork with cabbage, flavored witg "super spicy" kimchi, green curry paste, shallots, slivered ginger, garlic, serrano chile, fish sauce, and scallions. Quick cell phone pic 'cuz we had places to be.

Welcome!

yes, that's how I read it, also.

I looked at the order page and there is nowhere to change a delivery address. Also, Costco.ca still shipping orders.

I think the letter was referring to the CSO-300N1 no longer being made, not the CSO-500.

but CostCo Canada does ? and they wont ship from a CAN account ie ship to ... USA ?

Yes, Amazon.ca no longer lists it. Cuisinart.ca however, does, though the price is quite a bit higher than Costco.ca.

Wow . Dot.CAN.Gov knows how to collect Tax !

$372.89. Delivery was free, so Costco got $329.99 and the government collected $42.90 in sales tax.

If the new Cuisinart was so quickly discontinued there was probably a reason.

@ElsieD So . $430 CND ? Im assuming your CostCo wont ship to USA from your account ie send to ... BOS ?

@ElsieD what was your delivered cost to yout home ? tax . etc ?

Just for a lark I went to the UPS site to get some idea of shipping costs. My parcel was 16.5" x 22.25" x 17.5 weighing 27.14 lbs., going to Boston to a zip code of 02108. Size and weight were taken from the Costco web site but I don't know for sure if those are the measurements of the box or the unit. But, I figured those who are lusting for one might appreciate some idea of what they would pay for shipping. UPS tells me that would be $95.15 Cdn. $.

Right??!! A chatgpt reply would have at least been a bit warmer lol.

Yo ! Friends in Canada , eh ? buy as many as you can from CostCo . please what would it cost to send S of the Boarder ? "" No longer made """ only out for a year ? something going on here , for sure .

With an answer like that, why did they even bother replying?

Response from Cuisinart regarding the CSO 500C --my email to them is first. ---------------------------- Hello! A friend of mine was searching today to buy a new CSO 300N1 and it was impossible to find one. I ran across Costco's website in Canada that had a CSO 500C. I searched hard and can't find it for sale here in the US. Will it ever be available here? Thanks in advance for your time. ------------------------------- Hello, Thank you for contacting us. Unfortunately the unit you are inquiring about is no longer being produced Canadian units are not for sale within the US and we do not have information if they will be available in the future We apologize for the inconvenience and we thank you for your understanding Thank you, Cuisinart Consumer Service ------------------- Bummer

Rice cooker using a little less water than the amount of rice usually calls for. As that amount of water boils in the rice cooker, it hydrates the rice and by then its completely absorbed. At that point, the rice cooker switches to keep warm mode and I Iet it sit for at least a half hour after the machine says the rice is ready for it to be completely steamed. In my 20 year old rice cooker/slow cooker/steamer, I use 2 fillings of rice (washed well) using the included cup which seems to be the standard rice cooker sized cup, and then fill to about 1-3/8 mark on the inside of the cooker - a little less than between the 1 and 2 mark.

Zero pics as I don't have my phone at hand when camping but- Friday night I grilled halibut with rosemary and butter and also an elk tenderloin marinated with ginger(lots), garlic (even more) and coconut aminos ( it's soy sauce for the celiac/glutenfree since traditional soy sauce contains wheat). Served with host made new potatoes and fresh peas in a cream sauce, homemade (not by me!) sourdough with brie. Rhubarb mango cobbler for dessert. (For 6 adults this time) Combined effort dinners included sausages, casseroles, and ziti with piles of salads, fruits etc. Our hosts decided that I was in charge of Friday camp dinners from this point forward. Smaller group and our hosts are usually stretched thin as it's the start of the group camping which hits full stride the following morning with 20-ish for most meals. This particular trip includes electricity but no running water so most things are prepared ahead and tossed into an oven to cook or grilled.

@KennethT What's the technique that you use for hydrating and steaming Jasmine rice?

We wore the N95s practically everywhere indoors except while eating before we got to Sulawesi. The only exception that comes to mind is on the flight to Singapore - since we had upgraded to biz class (using miles) and we saw how much space there was between seats and how the seat kind of wraps around you, we figured it would be really hard for someone's expectorate to reach us without going through the plane's hepa filter first. Fortunately, when eating indoors in Jakarta, there was a decent amount of space between tables everywhere we went - unlike when we're in NYC and you're literally rubbing elbows with the tables next to you, and restaurants are so loud that everyone has to shout to be heard (forcefully expelling the contents of their lungs). The last time we wore masks in Sulawesi was in the long car rides to get to the marina after the airport. We stopped wearing them once we were on the open boat (what's the point?) and the hotel was almost completely open air with lots of space between tables, etc. Also, we didn't worry about getting a respiratory virus once we started diving as it would take a couple days to incubate - and by that time, we'd be finished diving so the worry is over. We didn't bother wearing masks on the trip home since we weren't concerned if we got sick or not and we'd rather be comfortable on the 18 hour flight while in our seats - although we did put one on when going back to and in the restroom on the plane.

@Shelby That method for rice works great for basmati - really helps with the lengthening of the grains. Jasmine rice can get mushy when done that way - it prefers to be steamed rather than boiled once hydrated otherwise it gets gummy and also loses its aroma.