chromedome

I've had it that way in the past, and honestly I didn't especially care for it. Also, where I make a 5-day batch each time, I'd be concerned about spoilage. I do add milk at the time of consumption, but it's primarily to loosen the texture.

I don't put milk in mine when it's cooking anyway, but yeah... no scorching, no boiling over, and more to the point if I forget about doing my several days' batch until bedtime (also a common occurrence) I can just set it up and it keeps my porridge at a foodsafe temp until morning. Very convenient.

If I were to venture an uninformed/cynical opinion, I'd guess that the next-gen of each product will either outright require the app or offer crippled functionality without it, and that a subscription will be required to maintain full functionality.

I have to confess to a rather belated epiphany. As I was scouring scorched-on oatmeal from the bottom of a pot last month (ADHD is a handicap when cooking sticky stuff*), it occurred to me that the Zojirushi rice cooker I'd owned for 2 or 3 years has a porridge setting. Duh. So yeah, that's how I'm making my steel-cut oats now. ETA: *I'd set an alarm on my phone, but then left the phone in another room on its charger. Because that's just how I roll.

I saw that. Two of those companies are headquartered here in New Brunswick, and one (Cavendish) is owned by our local oligarchs.

I sometimes have whole weeks like that...

There's a photo of me at about the same age in my grandmother's white-enameled "potato pot." Years later that pot came to me, and we took a photo one day of my son in the same pot at the same age. At first glance (until the details of the clothing register) you'd think the new photo was a colorized version of the old one. Hypothetically I have them both in a box somewhere, though I haven't seen them since my divorce 17 years ago.

A look under the hood at the work going into improved plant-based eggs. They're one of the hardest things for people with allergies to replace, so there's a potentially big market for this outside of the vegan world. https://knowablemagazine.org/content/article/technology/2024/creating-the-perfect-plant-based-egg

I just got the official Canadian notice for the carrot recall. https://recalls-rappels.canada.ca/en/alert-recall/various-brands-organic-carrots-recalled-due-e-coli-o121?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

I leaned on my freezer for that, when I was newly widowed myself (10 years this spring, around the same time I came back to eG after a few years' hiatus). I never really adapted to "cooking small," so instead I would cook a normal batch size (2-4 portions for some things, bigger for others). I'd eat one meal that day, keep one in the fridge for a day or two later, and then freeze the remainder in single-size portions. After a few weeks of doing this I had a nice variety in the freezer, and could pick and choose if I didn't feel like cooking that day or was busy with other things. "Cooking days" eventually gravitated toward the day or two after I hit the farmer's market and/or went shopping, so I could use up perishables quickly.

There's a big carrot recall going on Stateside, for those of you who haven't seen it yet. Dunno if it'll impact us here in Canada, but I expect so. https://www.npr.org/2024/11/17/nx-s1-5194470/carrots-recall-e-coli-organic

That's a really great cookbook, and I'm going to gift myself a copy one of these days (though like you, I've been culling my shelves, this one's well worth owning).

I have to confess I "haven't been feelin' it" for a while, myself. Lots of factors at play, here. As many of you will recall my GF can't eat red meats anymore, hence raising our own rabbits. Then there are the things she doesn't care for, and the things the grandkids won't eat (stepdaughter works 3-5 days/week, and I do dinner those days), and the rapid shifts in that latter category. When my kids were little I could often pull together a big pot of soup and slices of homemade bread and call that dinner, but my grandkids prefer Campbell's (sigh) and my sweetie, God love her, doesn't think of soup as a meal. Another factor is that she's had to have her molars all pulled for complicated reasons, so most meats must be cooked to a pot-roast consistency. Even on nights when I'm only feeding the two of us it's complicated, because I'm ready for dinner by 5 or 6 and she's not usually ready to eat until 8, by which time I'm in wind-down mode and usually pretty tired mentally and not feeling at all creative. So last night, for example, dinner was two portions of salmon cooked from frozen, with store-bought Olivieri "skillet gnocchi," Costco pesto, and some garden vegetables from the freezer. It's fine, and low-effort, but not especially inspiring. We've just culled the surplus males from our little flock of quail so I have several of them in the freezer to work with. Maybe finding something to do with those will give me a bit of a spark.