rotuts

Id bet all of the above work. to different degrees. the oil idea might present many more options

better yet go to the BigBox store buy the largest box of ( this part is up to you ) set up a table in the parking lot ( the shady spot ) and measure out $ 0.50 worth and sell it for $ 1.00 . file Franchise Papers @ noon by the end of the day a SPAC ( blank check firm ) will buy you out as you laugh all the way to The Bank

i used to look forward to TJ's samples one person making them , and handing them out in little paper cups . got to try a number of things that way and added a few to my shopping list,

@Norm Matthews that does look cool. interesting video father down on Amazon's page I hope it works well for $ 10 , I have my doubts. looking forward to your review.

their instruction book covers Basmati and for ' Rice ' they give ideas for a bit of leeway based on grain. I bet every thing they say in the instruction book would turn out deliciously w their measurement . they you can experiment in small ways w the water. but I get your point : the Fuzzy takes over near the end to give you really excellent rice.

@Shelby I understand you completely. you want that intense perfectly ripe flavor and aroma into something deliciously creamy but complementary I bet its gong to be good. but I can't help you w Cream , stabilizers etc. Id save a few of those Perfectas do exactly as you have done and add 1 - 2 T ( not enough to de-stablablize the result ) of complementary flavor : Gran Marinier ? Tia Maria ? Chreme du Menthe ? * maybe 1 T of CbM , it potent ) you are looking for flavor not booze. your favorite liquuor ? not too much

a big P.S.: the Original SV red notebook long thought lost , possibly recycled did return , at the bottom of a pile etc. I didn't date it but an early S&S receipt is early 2012. it was easier to add that rather than write about it. it was ref's for sirloin tips , on sale but cut and trimmed as flap meat. remember it well.

just not a green one . that's not ' Today's Green ' its Back then Green , lt was just leftover pigment , no one else wanted.

@JoNorvelleWalker good question. I gave the basket w the rinsed rice a good tap at the side of the sink then a shake and all went ini the pot. I eye balled the water a bit but not in terms of the rice waiting for a Cook. a little dryer // wetter I poured out a bit of water or not. good rice for me.

@heidih a very long time ago we went to ChuckWagon restaurant near by . a single operation I think , late '50's is was an all-you-can-eat sort of place unique at that time The food was top notch stuff . they had prime ribs ( real Prime those days ) every day then the second main dish varied : roast turkey , bake Ham etc. they had huge partitioned plates , you pick one up , and when though the service line and staff added what you wanted to the plate at the end was a carving station , for the two featured meats. the plates had brands as decoration on them , and it was a Chuck Wagon theme. it had table cloths . My father always had Prime Rib , end cut(s) and they took his plate back and returned w the bones in a foil lined bag, frequently there were added bones in that bag, if requested Cats and a Heintz 57 dog ( Earthquake, a rescue ) had the time of their lives for a few days. the restaurant lasted quite a few years . I wish I had gotten a plate or two for Posterity . I had Milk , and they brought the glass to the table ! , along with refills we went there for our birthdays. I went for the Turkey my sister, the Baked Ham.

what's important Rice Cooker , Fuzzy or not its the ratio of Race to Water. that's it . the Japanese Cup works w the Japanese markings around the Japanese bowl making it easier to get to the important part : pushing the On button. I used my USA cup , and measure my water in a USA Pyrex container . either way works fine once you realize its the ratio that's important.

SV'd cooking is improved keeping track in a Red engineering lined book. you can easily look back and make changes on you next cook. SV is very forgiving re : exact times in the bath

@Midlife I think of time, w SV'd , as tenderness . and temp as doneness . but they both work together to create tenderness. to get the same tenderness , for the same sort of meat it takes longer @ 130 F , than @ 140 F

did you get lumps before you added the lemon juice ?

@JoNorvelleWalker its true : rice cookers can get gunky when cooking steel cut oats . it will help if less , by volume , is cooked each time . I my 10 cup , and it has more overhead for the oat ' burps '

some places that sell scallions as noted , the price of food have different prices for the floor we enjoy waking around in [ Ed : Barf aside , small and large ]: A Millonzzes @ square-foot ( SqFt for now ) a Billonzzes @ SqFt a Trillionzzes @ SqFt. this pressures the price of scallions .

well, a I said ? just incase there was a flash Seasonally, due t the Heat Induced ? I very much look forward what's On the plate Your Place and the many things End Up With good for you ! youth this about it some don't.

@weinoo im with @Anna N on this : the basis is correct : the flavor of this breed : "" tasting that crisped fat "" "" basting with pan juices "" remember , this chop is not from Big Pork.

Here its Indian . however , Im sure there are Hispanic markets in many places The large Chinese market I sued to go on Sunday AM ( parking ) had similar lower prices fro fresh produce and a lot of Chinese fresh produce that's just normal given a population density

@weinoo SV'd will get you to your ' doneness ' point effortlessly . then the outer delicious-to-be ' Shell ' is up to you . then you go back and adjust the temp off the SV bath and chilling or not after the bath will get you exactly what you want . that's my view put your attention into the surface as you might like it om your plate .

Scallions are keeping that Quiet . re: ethnic markets : back in the day I frequented an Indian market on Waltham . Sunday morning only , when they opened. it was easy to park. the fresh produce there was as fresh as the other large , conventional grocery stores I visited. . came out of large boxes , similar to boxes in all those places bur off somewhat smaller truck. it was always less expensive . cilantro ? maybe not as popular at the larger grocery stores , thus affection those prices ? but everything fresh was less expensive, their assortment was , well , ethnic they didn't carry WonderBread but their Patak jared pastes were very reasonable and they had a decent selection

@Kim Shook you find the very best places to eat. congratulations. Ive never has a fresh spring roll w so many plump shrimp. ive neve had baked spaghetti , the one picture is the one id like to try.

in my area , MB consistently may have lower prices. bunches of scallions there seem to be of s9milar size through out the year some times they are skinny , some times a bit more mature. the prices change based on the season winter they are more expensive. maybe they will crack $ 2.oo soon.

I think the Mayo goal is to keep the price under a certain amount. Mayo < $ 4.99 is one thing to gasp at Mayo > $ 5.00 is mush worse so the bean counter think.

@Anna N Im always very pleased to see what the Lunch Ladies are up to WoW its right there ! in this Episode I can hear the light crunch of all that you have