ElsieD

This looks interesting. The book is divided by month and contains recipes for festive occasions occurring in that month. From what i could see, the beginning of each chapter has a history of some (all?) of the holidays in that month. The Kindle edition is $1.99. https://www.amazon.ca/Seasonal-European-Dishes-Elisabeth-Luard-ebook/dp/B00HEQY2IO/ref=cm_cr_arp_d_pl_foot_top?ie=UTF8

I believe he is filling his salt pot, not his salt shaker.

That's right. I cooked the wild rice blend tonight on the brown setting as @chromedome suggested. Delicious. The strange thing is that both last night and tonight I cooked 1 Zo measuring cup of rice. I could have cooked less. When i made rice using my old method, I always cooked 1 regular cup of rice and we had no problem finishing it. I can't figure out why that should be the case.

All righty then, next time I'll try pinhead oats cooked in milk.

Thanks for this, @lindag. I have steel cut oats so i'll try it next time. Do you recall the ratio of oats to water, or did you use the porridge setting?

I couldn't open it.

Our oatmeal was good, but I would not necessariily cook it using the timer again, at least not for 12 hours. If you like oatmeal without texture, you'd like it done this way. It had no "chew" and I prefer to have some texture to mine. When it first came on, there was a fair bit of liquid spouting through the vent though I stopped after a few minutes. Maybe that's the nature of oatmeal? These were rolled oats, perhaps steel cut oats work better?

@rotuts This is a picture of the bag.

I cooked up some white basmati rice ronight. I assumed "white" meant any white rice. In went 1 measue of rice then filled the pot with water to the 1 cup line. The rice is delicious as those with rice cookers know. I'm very pleased with my first batch. Flushed with success, I put some oatmeal and water in the pot, set the timer for 12 hours and hope that we get something edible in the morning. @Kerry Beal You cook oatmeal using the porridge setting, can you tell me how much oatmeal and water you use? I used 80 gm of oatmeal and 560 ml water, which is what I use for stovetop oatmeal

If you use your imagination the oxtail on the left has a face. Big eyes, little nose, little mouth

Can I use a liquid other than water such as coconut milk?

My Neuro Fuzzy has arrived! I bought a bag of Lundberg Wild Rice Blend which contains long grain brown rice, sweet brown rice, wild rice, whole grain Wehani rice, and whole grain Black Japonica rice. Now this may seem like a very, very, stupid question but is this cooked on the Mixed Rice setting? If so, are any adjustments required? Thanks!

I liked #6

If you remember please post how you liked it.

At the house we had a Panasonic combo microwave/convection with Inverter technology. Loved it.

Was your old one a Quasar? That was my first one I bought somewhere around 1981 or 1982

This showed up in BookBud today. It's only $1.99 for the Kindle addition. It might be worth a look. https://www.amazon.ca/dp/B06XDJ8TLJ?_bbid=79246005&tag=bookbubemailca-20

I've often thought that the people who design these things would never use them.

They taste a bit like honey. They have a lot of hard seeds so a seed-adverse person would not enjoy them, I don't think. However, they make for a tasty complete or jam if you strain out the seeds. If you have an Ikea near you, they sell cloudberry jam.

We have a choice between the atoulfo and Kent. I love the atoulfo, never buy the Kent. They are not that big but are delicious and have little to no fiber. This may interest you. https://www.mango.org/mango-varieties-availability/

You beat me to it. I always say the best part of Bobby Flay are Nacho and Stella.

I have a Thermador and am very happy with it.

In the topic @blue_dolphin linked to, I mentioned that I used to have an Electrolux stove with induction cooktop and electric oven. I can't recall how many settings it had but I really liked the stove.

Gosh, lucky you to have access to them. I have only ever had fresh ones in Newwfoundland, where they are called bakeapples.

I used it wherever I would use celery, mainly soups. I also liked it finely chopped and sprinkled over carrots instead of the usual parsley. I used the leaves only. I also used it in stuffing for poultry.