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ElsieD

society donor
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    Ottawa, Ontario

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  1. I May I ask why you used half sugar and half erythritol/monk blend? Does it have to do with sugars effect on freezing? Is the ery/monk blend the reason you used the vegetable glycerin? Does ery/monk taste of anything? We are trying to lose a pound or two and would like to try this.
  2. You are going to love it. I had one of those for years.
  3. ElsieD

    Rice Cookers

    First off, I'd like th thank everyone for your input on the rice cooker. In thinking it over, I decided the 5.5 size would be the best size for us. I ordered the Neuro Fuzzy 5.5 made in Japan, and it is supposed to arrive in 4 days. I ordered from a Canadian kitchen supply store. We normally go to a store called Kitchenalia for kirchen stuff and the proprietor puts in special orders for us for items he does not carry, such as the Zo bread machine that I got. It seems that the folks at Zojirushi will no longer fill orders from kitchen stores unless 12 or more of the same item are ordered. There is no way he would order 12 of these. We have been dealing with the same person for years and felt badly that we could not give him a bit of business. He did say that he himself as the Neuro Fuzzy and is very happy with it, so that was good to hear. I am very excited to get this machine. So is my husband. He loves rice and hates potatoes and is looking forward to whatever I can conjure up with this machine.
  4. ElsieD

    Rice Cookers

    Yours cooks porridge, is that congee or, say, oatmeal?
  5. ElsieD

    Rice Cookers

    Which model or brand do you have?
  6. ElsieD

    Rice Cookers

    I've decided to buy a rice cooker. I don't expect to cook more than 1 cup of rice at a time so am looking at smaller capacity ones. I am specifically looking at Zojirushi. They have 3 cup models but also models that say up to 5 !/2 cups. My question is, can I cook as little as one cup of rice in a 5 1/2 cup model?
  7. I just found this on Forbes: "So far, my favorite setting on the NP-NVC10/18 is the GABA setting. GABA rice is basically germinated brown rice. By holding the rice at a low temperature for an extended period of time before cooking it the level of gamma-aminobutyric acid (GABA) increases. Substantial intake of GABA has been shown have a number of health benefits including: lower blood pressure, improved brain functions, healthier kidneys, stress relief and many more. But who has time to sprout rice? The GABA setting on the Zojirushi holds brown rice at 104 degrees for two hours before cooking it, making healthier rice dirt simple. Set the programmable timer on the machine and it will be ready just in time for dinner."
  8. If you took one, can you post a picture of the inside?
  9. The pictures I could find just show a little tail coming out of the grain. Iy looks as though the sprouts just peek out from the grains.
  10. Thanks for that. I wonder if anyone has ever bothered with GABA rice. @JoNorvelleWalker maybe?
  11. A couple of weeks ago I bought this Scottish oatmeal. I know people don't think of eating oatmeal as "snacking" but I eat it mid-morning while catching up on eGullet. As an oatmeal fan, this is the best I have ever had. It is flavourful and, other oatmeal can't compare to its creaminess. If you like oatmeal and can find it, I highly recommend it.
  12. Can someone explain to me what GABA rice is, tastes like, cooks like? I cam across this term while looking at rice cookers and have never heard of it until just now.
  13. I did watch the video but that part escaped me. I started peeling them but them decided I'd just put them in the pot unpeeled and then sieve the tough bits out. As noted, that did not work out. Now I'm working on a carrot thyme soup. I am determined to have some soup!
  14. My broccoli experiment was not a success. Note that I am talking here of trying to turn the "branches" into something edible. I pulled out my Thermomix for this occasion as I decided to make soup. In went shallots and garlic and after chopping them, in went some butter. Cooked until soft. Cut up the branches and added them to the pot along with some fresh basil and thyme and some dried sage, salt, pepper and chicken stock. I must have cooked it for at least an hour. Blended everything and tried to strain it through a fine mesh strainer. When that didn't work, transferred it to a not-so-fine strainer. That didn't work either. Sigh. The lot was binned and the "branches" from the second broccoli are about to land in the same place. The stem I'll keep and cook up with the broccoli. I know that works.
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