rotuts

this is the sort of liverwurst I remember growing up : not necessarily that brand , but that form this is the style of braunschweiger probably available in my area , again , not brand specific.

in general , MajorBrands ConAgra etc what is the difference between liverwurst and braunschweiger ? My father used to eat liverwurst , and it came in a roll that was about 4 - 5 " thick , braunschweiger seems to come in a self contained tube , w rounded ends and encased in a wrap.

thank you. the buttons , on the top hot ? cold? thanks again

a show that's come around to me recently , has stunning views , a bit of intrigue , and a Break-Room standard stuff , for that sort of place then this : not a puzzle the shoe is this : Family Law ( 2021 ) a Canadian show , filmed in Vancouver . what is this thing ? thanks .

the 3C-Ind that I have its quite wonderful . many reasons . the Induction , which is far from free ? no idea . as I understand it, Your Want 3 ? , we add induction ! ' it does have a close to Fatal Flaw : Push On ( my goal ! ) : "" Twinkle Twinkle Little Star """ the tone ? ( w work , for fairness , you can choose ' beep' or nada Id very much prefer " Sultans of Swing " https://www.youtube.com/watch?v=h0ffIJ7ZO4U nothing better .

@ElsieD its easy e tough to simulate as mentioned above . many places , both books and on-line suggest soaking before cooking brown rice : taking that dry , inedible stuff to something worth looking into . Fuzzy-Wize I completely agree . the Brown setting does this w a total cook of 1:30 hr or 3 hr w the GABA. with trying once w a 2hr soak with one cup each way to taste and decide . you would have to learn the programmed cook stuff it looks very easy tp do . I like the On button . that programmed stuff : Im glad its there for others

Today , I used the same TJ's BrRice same rinse , measurements but now in the 3C-ind the Brown Rice setting . Id not make much of any color differences the BR setting for this rice : texture is what Id point to . a version of pilaf : moist , not wet in any way , with texture w both some firmness , but mostly tenderness. this version : Brown stetting was a it different than GABA : this version still had a bit of firmness , a bit more ' brown flavor/texture ' and very nice . more going on w Brown setting viz texture and flavor. that 35 % ( adjusted ) GABA possible loss : Im sure in Japan , rice is looked into , as many ways as possible 50 % increase GABA Fine. however for me , I think I can work with the plain Brown setting its a tiny bit firmer , and more of a bran flavor and texture just a bit , but sill tender both , GABA setting , or 2 H in your Zo 105 soak : a bit more tender a bit more muted . or the Brown setting : a bit more ' Brown ' , but not too much are delici0ous in their own way.

the GABA Br rice was good ' each grain was nicely cooked , and the husk was more or less part of moist component that held the rice together , as you can see in the photo this was not the style of brown rice where the brown-ness was dry , offensive etc it was not individual grains of the sort I get w regular basmati. it needed some mix-ins of some sort . its like a pilaf if you will I doubt you need this setting on a machine that does not have it : the BrR simply sat in warm water for about 2 hours and then cooked. adding warm ( 105 F ) water to a regular Zo , then setting it up to start cooking 2 hours later would no doubt do the trick. Soooooo much Extra GABA ( 150 % vs regular BrR per manual , or 50 % more , your choice ) I had to sit down and have a Personal Beverage. today Ill try the same TJ's BrR on a regular BrR setting and see if there is a difference in texture etc. I hope to figure out how to get my BabyZo to do the countdown until done . P.S.: in terms of ' sprouted ' , the grains didn't look sprouted at all : ie beginning to grow . that certainly takes more than 2 hours.

@ElsieD enjoy it for a while . its a bit of fun. when it no longer listens to you ( or starts to smell a little off ) Composte it . that not the same a trashing it . you will feel good about it.

Soooooo; the clock knows where I am ? and , insists on a Massage first ?

@JoNorvelleWalker thank you for your input. in my 3-C manual , it does say how important it is to set the clock. which I did not . I more or less know what time it is here. I might call Zo monday or so ..

Im doing GABA Basmati Brown ( TJ' rice ) as my first 3C induction test run Ill report later 3 hrs or more , but nothing for me to do ! my question on the Zo's : can you ' set ' the clock / timer to show you a count-down to done ? granted , it would be fuzzy , and change a bit during a cycle or is that not possible. 3 + hours cooks : it be nice to see time left even if its Fuzzy .

yet : " You did What ? pls keep this to your self. we all hope to remain friends .

@gfweb Best Story Ever don't let him see you w Fresh Mozzarella and a Vnaigrette !

i have not used the 10 C in a while , several years but the times I made persian style . it worked very well . it wasn't that easy to lift out the bowl , and invert etc and the bowl + steam were hot . for that reason I rarely make it . the bowl has a non stick , as was working well the last time I sued it for rice. maybe rice w a crusty bottom is abomination in Japan. Rice is treated in a unique manner in Japan.

my 10 Cup National / Panasonic has a flat bottom and a setting for this style of rice . I didn't see in in my Zo 3 cup induction , w the conical bowl . I think all bowl from Zo had and now continue to have conical blows. thus , possibly due the the conical bowls there is no setting for this . just a curiosity

does anybody know if any of the Zo's have flat bottoms ? another way to phrase the question do the Zo's make a Persian style rice , with a browned , crispy ( not burnt ) bottom ?

An excellent machine .

I think all the modern Fuzzy's from Japan , manufactured there or their models , manufactured elsewhere do porridge . on both my 10-cup ( ancient , still working fine , National/Panasonic ) and my newer Zo 3 cup induction have it . I look at that setting as cooking something that ends up cooked w consistency of a very thick soup or hot cooked grains . your liquid portion determines the final consistency the machine , including using milk ! does its Fuzzy - Fuzzy so at the end nothing gets scorched unlike all the rice setting , you don't expect all the liquid to be absorbed fo me , that setting sold me for my first one . steel cup oats , cooked w milk , one button away ! as an aside , I always cooked more than i needed ( 10 cup ) and refrigerated it. it did need more milk when Micro'd might fine breakfast in the winter .

@mgaretz that really looks delicious .

Sound advice , above.

@ElsieD I think the 5 cup //1 L will cook 1 cup , of the cup size in its measurement ie 1 cup Japanese but Id call them 1 (800) 733-6270 this I think is USA and keep the cups strain how ever , if the 5 Cups cooks one cup you are going to be fine Ive responded as Id like you to keep the 3 cup and 5 cup sizes and weight's in mind the 5 cup has ' head room ' if you might want to cook several cups of rice and then add to that rice to make not-fried rice , and then keep the leftovers in the refrigerator , which i used to do . if the 5 cup will cook 1 cup and the foot-print // weight // cost suits you , consider it for its ' head-room ' if this is your first Fuzzy , unless you have your eye on the Induction model the Micron ( if that's what they call regular Fuzzy ) will do almost all you ant to do . the new ' hot ' GABBA probably only on induction you are going to love what ever you get .

@johnnyd that looks so interesting and delicious So its a tale of fritter , shallow fried , on each side ?

so interesting ! just grass them , change the water , maybe and enjoy.

@Annie_H what are your grains ? beans ? looks delicious I rarely get hot smoked salmon , as i prefer ' cold smoked ' but Im reconsidering HSS for this sort of dish room temp or cold. thanks !