ElsieD

The Zo sprouts it?

If you took one, can you post a picture of the inside?

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.

Thanks for that. I wonder if anyone has ever bothered with GABA rice. @JoNorvelleWalker maybe?

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.

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.

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!

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.

Lovage is great. I used to have a bush of it growing in my back yard.

I wouldn't mind trying this. What ratio did you use?

These arre the directions I followed for the passionfruit sorbet. It was, to put it mildly, mouth puckering tart. I even put extra sugar in it. it was I who mentioned the mamey. I haven't done anything with it yet, but I plan to make sorbet. I'll keep your advice in mind when I do. https://www.washingtonpost.com/food/2022/07/15/any-fruit-sorbet-recipe/

In my CSA box this week, I received a couple of broccoli, stems still attached. There are a LOT of stems. I cut the stems off, but couldn't bear to throw them out. I thought I'd google what I could do with them but didn't see anything that great. If someone uses only the stems, what do you do with them? I'm thinking I could make a creamed soup with them, straining out any fibers, but I'd really like to use them as a vegetable. If using them as a vegetable, I'd peel the stalks beforehand but then what? Any suggestions?

We tried the passionfruit sorbet just now. Nice and scoopable, but found the flavour very strong. I had never had passionfruit before so didn't know what to expect. I won't make this again but if you are fond of passionfruit, you' love this.

They are very, very good. I am trying to ration them as that bunch is likely to be it for the year. I got my first Ottawa grown tomatoes yesterday. There is a man who grows them in his backyard and has them for sale. They are delicious.

Bought some Ranier cherries yesterday. An eye-watering $15.99 a pound.

I wonder if that would work for garlic? How solid does the ginger freeze?

How did you make the raspberry?

I love mine. They mix stuff easily and quickly. If you get one, you'll ask yourself "what took me so long'?

Did you add anything to the can of of mandarins? I'll bet it's delicious.

@Shelby I'm no expert but I think it should be fine. I'd freeze it in a Creami container and when frozen, take it out of the container and transfer to plastic bags. I'd vacuum seal them. I think you have a machine?

Have you ever timed the Lite Ice Cream button?

Me too. But, I prefer the pickled headcheese which I can't find anywhere anymore. My mother used to make it. I was maybe 10 or so when the first pig's head arrived at our home. For a 10-year old, seeing this, it was slightly traumatic.

This is the part 2 of the general sous vide topics. Ithere is a part 1 but i'm having trouble copying the link. You may find this of interest. There are other sous vide topics specific to a cut/type of meat. https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/

Looking forward to reading about the result.

Japanese rice measuring cup.