ElsieD

It should never be brought in the door.

I made one of my "keeper" recipes tonight. It is in issue 128 (April/May, 2004 and called Indonesian-Style Ham Stir-fry. Among a few other things, it calls for kecap manis, sambal oelek, rice vinegar, lemon grass, ginger and garlic. If anyone wants the recipe, send me a PM.

We bought some waygu hamburger patties once. Couldn't believe the amount of fat that came out of them. They were delicious.

Trying to find white jasmine rice yesterday was an exercise in futility so I used a Floating Leaf product that worked very well. I have posted a picture of the rice I used and a link (thank you. @Anna N) to the recipe. This wAs very good, although I think I might reduce the cranberries to 3/4 cup. https://www.zojirushi.com/app/recipe/cranberry-rice-confetti-mix

I just asked him and he couldn't describe it. He said he enjoyed the first few bites, the rest of it was okay until the end. He said he didn't enjoy the last few pieces at all. That is the best explanation he could come up with. I'll just repeat that I thought it was great.

And so I did. We had these today, using peach kefir and blueberries. As the recipe says, they really puff up when you turn them, and stayed puffed up. I loved them, John only liked them. He said there was an aftertaste he didn't like, but I did not notice an aftertaste.

I looked at their web site at different times and never came across this page. Thank you sooo much!

Okay.

If you wanted blueberry pancakes, you could use blueberry kefir and add blueberries to the batter, no? Or maybe peach kefir and blueberries seeing as I have some peach kefir in the freezer.

Can you give me a ratio of rice to water?

Thank you. Mine is the Neuro Fuzzt, the smaller one. It does have a separate mixed setting so I'll use that. Since I can't do 1/2 cup, any idea what your ratio of rice to water might be? I can find lots of references to boiled-on-the-stove rice, but not for rice cookers.

My mom used to make boerenkool stamppot and I loved it. This is a cooked Dutch dish, made with kale and potatoes, usually eaten with smoked sausage. I don't get raw kale, and have no desire to ever eat it.

A couple of questions: What ratio of water to rice do you use for cooking rice in the rice cooker? How long does jasmine rice take to cook? Does the particular Zo you have, have a rice setting? If not, what do you use? Thanks!

Yes, we do have them here. I thought "popping" was part of the name which is why I was a bit perplexed.

Staff Note: This was split from The Air Fryer Topic. What are canned "popping" biscuits?

Good article. I have a few books like that. Sometimes I'll buy a cookbook because I think it will be great (e.g. I have one on risotto) and find there is not one recipe that appeals to me. I'm not sure why it's still on my bookshelf.

I love those things. I usually butter them on the cut side and "toast" them in a frying pan on medium-high heat. The cut side is nice and crispy and the bun is heated through.

Does this help? https://www.mamaknowsglutenfree.com/easy-gluten-free-bread/

Wow! That is one big Pomelo.

Me too. And a few that aren't on that list.

One person's take on the Instant Pot: https://www.eater.com/23351177/instant-pot-trend-over-air-fryer?utm_campaign=WirecutterWeekly&utm_medium=email&utm_source=newsletter&utm_content=BestOfWeek&utm_term=DST

I'd say your GF has excellent taste.

@chromedome. I love your, um, weird sense of humour!

A little while ago I had some apriums that were getting soft so I pureed them, added a bit of sugar and stuck it in the freezer and promptly forgot about it until today. I spun it on sorbet and it only needed the one spin. It is a bit soft but we ate it anyway. It was very tasty.

I too remember them from Spam cans.