andiesenji

I have the same cooker, as well as the "neuro fuzzy" one. I use the brown rice setting. On the "neuro" I use the "mixed porridge" setting. If I happen to use one of the others I have, (if these are in use for something else), I just add twice the amount of water (or other liquid) as is called for in regular rice. For the savory version I learned a "trick" - I put frozen butter in the bottom of the cooker, add the rice or grains, then add room temp liquids. The result is a buttery "crust" on the bottom something like that which forms when cooking rice in the Lebanese manner (AKA "Armenian style"). It isn't really crusty, but I like the effect when the mass is turned out of the cooker pan in one mound.

The reason I began to use a rice cooker is that it takes so long to cook on the stovetop and had to be constantly stirred and when I began having trouble with arthritis it was too much. I experimented with microwaving and it wasn't too bad in the micro-rice cooker but still not the way I wanted, so I tried the rice cooker and it worked perfectly. It is especially helpful when using milk, coconut milk or stock with the grains as there is no possibility of scorching, which, with milk, produces an awful tarry taste that permeates the entire mass.

This is the recipe I have used for several years. It has been modified several times from the original which I think came from an old, out of print phamplet on using up game meat. I have used the same recipe to make turkey sausage with leg and thigh meat and also to make sausage from ostrich, venison, elk and boar. It is a good and simple basic recipe. If you wish you can add dried fruits to part of the mixture. I have added cranberries, cherries, apricots, apple and various combinations as well as various nuts. DUCK SAUSAGE 2 pounds ground duck meat 4 ounces ground duck, turkey or chicken fat 2 tablespoons kosher salt 1 teaspoon red chilli flakes 1 tablespoon coriander seed 1/2 teaspoon cumin seed 1/2 teaspoon freshly ground black pepper (Mix the spices together and toast in a dry iron skillet. 1 tablespoon sugar (granulated maple sugar is best, if you can get it) 1 tablespoon minced garlic 1/4 cup dark carmelized onions 1/2 cup finely ground bread crumbs (whole wheat is best) 1/4 cup port plus 2 tablespoons brandy. Combine all ingredients and knead until completely mixed. Chill for at least 3 hours. Using the medium die and small stuffer, stuff small casings with the mixture, tying off at 6-inch intervals. Refrigerate immediately and cook within a day or freeze. For smoked sausage, have smoker ready, hang sausages in middle of smoker and hot smoke until temperature probe in center of sausage reaches 145 degrees. Keep refrigerated and use within a week, otherwise freeze in airtight package, vacuum seal if possible, Will keep in freezer for 3 months.

I have to add a caveat. Creating sausage recipes can become quite addicting and one can go a bit overboard and begin dredging for things to add to the sausage in various stores and run up some major charges. One of my neighbors is now on an allowance as he got a bit out of hand after buying a new smoker and discovering the joys of home-smoked sausage. He found a local source for buffalo and ostrich and spent a bundle on meat for sausage. His wife was furious when she found that some of the holiday pastries she had in their big freezer had been transferred to the smaller one in their refrigerator to make room for his sausage-making ingredients.

Get an inexpensive electric grinder/stuffer, you will save yourself a great deal of time and have a much better result in the end. Rival makes a couple of small ones that are great. I get my supplies from this vendor. I think they are very good to deal with for a novice. This little Rival with the sausage stuffing attachment, is perfectly adequate for normal home use. In fact, I would venture to guess that you could find one local to you at a discount store for the same price. I doubt that you could burn it out working alone and making sausage for personal consumption. I have a large grinder made by Northern Industrial Tools because I do a lot of meat grinding and need one that handle large amounts but my situation is rather unusual, only because I process game for hunters who don't have their own equipment. I have made some fantastic sausage from venison, elk, boar, and especially duck and goose. Duck sausage is a category all its own and is absolutely wonderful. If you make it you will be hooked for life and will not want to part with your meat grinder and sausage stuffer.

Steel cut oats (also knows as "pinhead" oats) are raw oat grains cut into two or three pieces and have a texture much like kasha, or a well-cooked brown rice. It takes quite a bit longer for the oats to absorb water this way as they have not been steamed and rolled like the flakes. The texture is quite different and, in my opinion, much more pleasant and I believe it has more flavor. You have to try it - you may like it or may not, but you will see how different it is. I have a local health food store that carries them in bulk, but you can buy packaged steel-cut oats from Bob's Red Mill products carried in many stores. There is both the steel cut and the Scottish oat meal, which is a finer grind. Then there is the Irish variety from McCann's Irish Oatmeal (Steel Cut Oats). more expensive. This place carries the traditional Alford Scottish oatmeal as well as their own product. both are excellent.

I don't mind "veggies" or even "veg" because sometimes it is so much easier to abbreviate a long word in either speech or writing. The term foodie is not difficult to understand and certainly describes me to a "T". "Amuse" does not amuse me - I prefer "starters" to the other terms as it makes me feel as if my palate is being primed for the later courses. I don't like servers grabbing my plate or whatever while I am still holding my fork. I prefer to have my salad with my dinner rather than before, sometimes after. It is annoying to request that the server return my salad to the table, or, in one recent case, get me a new one because he set a bowl in the salad before picking up both of them. I also will no longer give my credit card to a server. My boss went to a well known place near his home in Calabasas and a day after giving his card to his server someone tried to order 3000.+ worth of sound equipment on his AMEX card. Fortunately we have a hold on anything over a certain amount that requires AMEX get a verbal authorization from either me or the boss. We complained to the restaurant, the only place he had used the card in a several week period, and later learned a server had been arrested for using a pocket scanner in order to clone cards. I leave a cash tip on the table and carry my check to the cashier for processing. I will not accept service from a server (usually female) who has very long fingernails as I believe they are unsanitary and virtually impossible to keep clean in the short time they have available for hand-washing.

This happened to me many times when I was married to a corporate type back in the early 60s. I was expected to produce a complete dinner and entertain the "visiting firemen" and often their wives, with very little advance notice. Fortunately I learned to be prepared and always had things on hand that I could prepare on fairly short notice. Since many of the guests were European or Brits, they did not expect dinner until fairly late, usually after 9:00 so, while it made for a long day for me, it was at least do-able. After a few years of this I finally decided I was not cut out to be a corp-wife type, particularly after being hit on by one of the biggies who was really obnoxious and even hinted that my husband's job might depend on how "nice" I was to him. I suggested that he consider whether his behavior would stand scrutiny by HIS bosses and he backed off but I was not going to put up with that any longer. It was an amiciable divorce.

I go to the Mexican markets for oxtail, much cheaper and usually much better quality. I haven't bought any lately but have to stop at Vallarta this afternoon on my way home to pick up some cream so will check then. Oxtail soup sounds really good as I view the torrents of rain falling outside the window.

When I was little we were given porridge made with steel-cut oats or cracked wheat and corn mush or grits, all home grown and home ground. With our bowl of porridge we got a small dish of a mixture we called "scumble" which was soft butter, sorghum molasses and heavy cream, warmed and mixed together. We ate what we were served and I can't recall not liking any breakfast cereal, hot or cold. The first time I was presented with a bowl of "regular" oatmeal I couldn't eat it. Later, when I was in the Army, I learned to doctor it with lots of butter, sugar and cream but still didn't care for it. I did enjoy Cream of Wheat, Wheatena, Malt-O-Meal and their various kin as I became acquainted with them. Now my hot cereal for breakfast (and for other purposes, side dish, part of stuffing, etc.,) consists of a mixture of grains, seeds and nuts which I combine myself and cook in a rice cooker with water or milk or with stock, when I want a savory result. I have a grain mill so grind the various grains very coarsely and add the seeds and chopped nuts. This is stored in the freezer so it will not turn rancid.

My final tally, after returning home and finding several boxes left at my neighbor's house, in addition to the things previously mentioned: A gift certificate to Bristol Farms market for $50. an 18 quart copper stockpot and a 6 quart copper stewpot, both with SS lining, Mauviel pro line (2.5). An enormous copper/SS frypan bought in France with a copper-bound glass lid - the card with it says it is 38 centimeters in diameter (15 inches) and 10 cm deep. I don't know the maker and the friend who gave it to me doesn't recall. She bought it in Marseille last fall. I can't read French so can't interpret the remainder of the text. It has a fairly long cast iron handle and a helper handle with really big rivets. Very, very heavy. The "Mitford" cookbook and kitchen reader by Jan Karon. The Curry Club Book of Indian Cuisine : The Best 250 Recipes by PAT CHAPMAN Bouchon by Thomas Keller Dessert University : More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier and Foie Gras: A Passion by Michael A. Ginor I also got a gift certificate for $35.00 for the Outback steak house.

A great gift. I have had Vita-Mix for many years, including a 35-year-old commercial one with stainless steel container that still works. I got the newer one with the extra "dry" container for grinding grains for breads. I often make soups with it, especially the ones that are subject to scorching on the stove. "cooking" them in the Vita-Mix means there is no chance of that. It is amazing how rapidly the stuff heats up from the action of the blades. Enjoy!!

I have tried an experiment which has turned out to be pretty good, a bit different from "normal" onion confit, but good. I got home from my visit to OC yesterday afternoon and found I had a big bag of onions (had intended to take them along) that needed action and I start back to work tomorrow. I dragged out the big crockpot and began slicing onions. While slicing the onions on the mandoline I happened to notice the jar of preserved lemons setting on the counter and decided to put one in the pot with the onions. I just cut it into quarters and extracted the seeds and put it in the middle of the onions when I started them. I had them cooking on high, covered overnight, stirred early this morning, looking good. About 10 a.m. I removed the lid and stirred again, turned to low and continued cooking with the lid off. Now they are nicely done and taste just wonderful. The preserved lemon has added a hint of lemony-salty flavor to the sweet of the onions and I like it very much. I would have taken pictures but something is wrong with the battery on my camera, it won't charge. I put it in the charger and the light is red and blinks rapidly, meaning it is not charging. I have a backup battery somewhere but can't find it. I use the lemons whenever I make a Moroccan dish and for a few other applications. This is the first time I have tried it in a recipe such as this. While visiting with my friends I bought a bag of onions at Costco and made a batch of onion confit, finished with a quart of it. Heated it and served it with a rib eye roast, then topping mashed potatoes (Yukon gold) and also on a sandwich made with the sliced roast beef leftovers. My friends had never tasted it before and are now hooked. I left the remainder with them.

Actually there are so many versions of cassoulet, I see no reason why you couldn't do one that is pork free. See the one here. And in the article about the cassoulet "war" there is a mention that "only" duck and goose is used. as noted here. On another thread regarding cassoulet I mentioned a couple of friends, both French, both passionate about cassoulet and always arguing about which makes the more "authenctic" version. She is from Dauphin and makes duck sausage, heavy on the garlic and spices and uses no pork at all. She uses both duck and goose but the only beans she will use are flagolet, which I happen to grow for use both green and dried. They seem to do particularly well here in the desert and I routinely have a heavy crop. I have to confess that I too have made a cassoulet that is nowhere near what is usually considered authentic because I used a combination of duck and pheasant since I had several phesant legs to use up, having prepared the breasts for the hunter that shot them. (It was very good.)

Bristol Farms markets have just about everything one could want. There are several from Westlake Village in Ventura County to Westwood and West Hollywood to South Pasadena to south Orange County at Mission Viejo. I have been to just about all of them. Their "ready-to-serve" items are supurb. I have tried many of them and have never been disappointed. They also have an excellent cheese selection and they have, besides the inhouse bakery items, the best of the "gourmet" bakeries items. Bristol Farms locations. If you can, go to the Beverly West store at the corner of Beverly Blvd. and Doheny in West Hollywood. It is considered their "flagship" store.

My friend and I saw this movie on Thursday, early matinee and there were only about 40 people in the theater. Apparently many of them were wine geeks because most of them got the "in" jokes. There was a lot of giggling and outright laughter all the way through the movie and we enjoyed it. We both know people like both of these guys. During my years of working as a personal or private chef I had several encounters with both types. One who fancied himself a knowledgeable oenophile had a problem in that he could just not make up his mind about what to serve with a particular course or dish. He would come into the kitchen with an armful of bottles and ask me and I couldn't answer him because I did not drink wine or anything else containing alcohol. He did keep a journal of the wines he had tried and I reminded him that he should go through the journal and look for wines he had consumed when out at a restaurant and served a similar meal. This was prior to the computer boom and a few years ago I did hear from him when he stumbled across my web page. He had moved to the Santa Barbara area in the early 90s and was apparently still enthusiastic about wines and was collecting an extensive "cellar". Fortunately I don't think he was as much of a womanizer as Jack. Much safer that way.

Congratulations! Wear it in good health...... You will not be disappointed it does a teriffic job.

I agree that something is wrong with the board. Return it. I have had mine for a long time and never put them in water. I use a scraper, spray lightly with a 10% bleach solution, wipe then wipe again with a towel with plain water, scrape well, wipe again with a dry towel then oil, rub, oil again and wipe down. It sounds like it is complicated but it actually only takes a couple of minutes. Go to Smart & Final and get a bench scraper - it is inexpensive and is what butchers use.

I have never been able to understand the "detox" issue regarding foods that are normally consumed without difficulty. I can understand food allergies, intolerance to dairy and other foodstuffs, but why a healthy person needs to "detox" by avoiding eating foods they normally eat without problem, is simply a mystery to me, since many of the things contained in these foods are abundant in other foods that are consumed. I have supported friends going through "detox" for substance abuse and also a form of "detox" which was chelation therapy, with another friend who had high levels of heavy metals in her system after 5 years of living and working in a very poor area in another country as a healthcare worker. I can also understand the reasons for religious semi-fasting during Lent (and Ramadan). I don't smoke, can't eat chocolate, can't drink alcohol because of allergies, ditto some seafoods. Candy or sweets are not my problem. It is the rich and savory foods that are my downfall, however moderation is the way for me. I am unable to exercise vigorously because of disabling musculoskeletal conditions but do what I can. Even with the additional holiday dinners and snacks I did not gain any weight, in fact I lost a little over 2 pounds, my goal has been a pound a week and so far I am on target. I really would like to know the philosophy behind the "detox" idea.

Georges told me that many chefs relied on the Gallo jug wines for cooking because they did not vary from year to year, even when made from different grapes the blend was brought to the same taste and consistency as it had been for years, a particular standard that was difficult, if not impossible, to find in vintage varietals.

Apparently the New York State legislature has finally got the message that people who pay premium prices for bottles in a a restaurant want to take them home if not fully consumed. article here.

Here is a note about the Gallo wine.

As a child I ate "continental style" because that is the way my family handled their utensils. During a brief sojurn at boarding school (totally homesick) I was told my table manners were "barbaric" and was given instruction in cutting a piece of meat, putting down the knife, switching the fork, etc. I couldn't get used to the change and simply avoided eating, would sit and stare at my plate until excused from the table. I lost weight and became lethargic. Sent home after 3 months and no more of that nonsense. It simply seems more efficient to me, when one has something that requires a knife. If eating something that does not require a knife, I eat with either hand. And I handle chopsticks quite well. While in the Army I was stationed in San Francisco at the Presidio and my roommate was Japanese. Almost every weekend was spent with her family and I learned very quickly how to use them efficiently. As far as elbows on the table are concerned, as long as they are not dipping into the neighbor's soup or coffee, or knocking over the glassware, what is the big deal? If one is wearing big, loose sleeves, then it is best not to drape them on the table, nor do I do so when wearing a cashmere sweater, however any other time, space permitting, my elbow will be applied to the table sometime during the meal.

This may be anathema to the wine fanciers but I have had excellent results with a very inexpensive red, in fact, it is a jug wine, Gallo's Hearty Burgundy. Since I can't taste raw alcohol without suffering from an acute allergy, I have to depend on recommendations for such ingredients and, of course, the final result. When I was planning a meal around a similar main course, I asked a friend, a retired chef who was at the Century Plaza for quite a few years, and he told me to use this when cooking beef, venison and similar red meats as it was "soft" and brought out the flavor in the meat without overpowering it. I have been using it for several years and have never been disappointed. I transfer it into a bottle with a textured surface, which is easy to grasp with wet hands, and it also has a pourer cap. Several times my guests have helped themselves to a glass while hanging around in the kitchen while I cook and have tried to guess the source. Most have been somewhat taken aback when I told them the name.

I've had one of these since they first appeared on the market and it did take me a bit of time to get the hang of using it so the blade works the way it is supposed to. I found that a straight down cut with a slight push at the bottom of the stroke will break even sticky onions loose from the blade and I also keep a deep can of ice water near and stick the blade into that while switching from one vegetable or fruit to another.