weinoo

Along with a big bowl of pasta with tomato sauce... Céleri remoulade. Brussels sprouts pan-roasted with bacon, shallots, and splashed with saba at service.

Super important. Hot-ish pan. And pat them dry. I go a minute and a half on side 1.

What the hell kind of mixer is he using in this video?

Dragged the old boy out of the pantry. Pressed comté and prosciutto on buttered white Pullman loaf, from Pain d'Avignon.

Right...in my book, lox (or, more correctly, belly lox, sometimes called salty lox) is cured and not smoked. Like gravalax. Smoked salmon (nova for those who know it by this term) is cold smoked. And kippered salmon is hot smoked. Too pedantic for eG? NEVER! At Russ, if you ask for "lox," they may even ask you if you know what it is.

Believe me, I have no problem boring others to death - just ask my wife! If you have a similar or exactly the same rice cooker, it probably looks like this on the inside. And it came with that Japanese rice measuring cup (holding 180ml), the equivalent to 3/4 of a standard dry measuring cup (fwiw, I'm big on weighing rice, and have found that 180 ml of short-grain rice weighs just about 150 grams, a nice, round number to work with). This web page is super helpful for all these types of conversions...https://www.howmany.wiki/vw/--100--ml--of--basmati-rice--in--gram Anyway, the booklet that came with the rice cooker has good instructions (one day, I'll post it in the Vintage Cooking Booklets topic, but I have to wait a few decades to do that). And of course, @rotuts suggestion for this: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker (eG-friendly Amazon.com link) was a good one! I borrowed it from the library, and it was on my iPad in 10 seconds. Great stuff in the book as well. Getting back to my non-recipe'd congee attempt, I used a cup of long-grain Carolina rice, washed it well (I always wash rice well - except paella/risotto), dumped it into the insert, and then used plain water up to the corresponding Porridge line. I threw in a couple of slices of ginger and some salt as well. All the other additions were done after the rice cooker alerted me that it was done; when I popped the lid, it was quite thick. So I boiled some water and added until it reached a consistency I liked before adding the raw fish/scallops, peas and carrots. (The stuff keeps thickening, so it's nice to have a hot liquid to add to your taste). In 5 or 6 minutes on the Keep Warm function, the fish/scallops were done. I then added even more stuff before plating; soy, scallions, pepper, etc. etc. And put a bunch of seasonings (see@liuzhou's post here) on the table for Sig Eater and me to customize even more. I think it'll be even better using any of a number of different stocks, but the plain water really allows for a multitude of add-ins. And this morning, I made porridge again - only it was with 5-grain hot cereal!

Americans like to exaggerate a bit! Especially when using De Cecco. Artichokes (baby) barigoule. Evidently a spring dish, and I'm sure it's spring somewhere. Not a pretty picture, just pretty tasty. Slow roasted duck legs, with herbs de Provence, garlic, etc., over flageolets.

If I had that setup under my sink, they'd come and arrest me.

1/2 toasted bagel with smoked salmon, other half with smoked Danish trout. Buttered with lemon/yuzo Beurre Bordier. Avocado and some tomatoes.

Can you give shorter answers?

Probably should've put this post here. Because I used my new rice cooker to make lunch today. A delicious seafood congee...

Decided to make some congee for lunch in the new Zojurushi... When ZOJ let me know it had finished cooking, I stirred in blanched peas and carrots, along with a few pieces of raw halibut and 2 large scallops. Closed it up for another 5 - 8 minutes, and... Seafood congee with scallop and halibut. The "keep warm" function is a pretty perfect temperature for poaching fish. The cooker certainly made this congee faster than my stovetop version. And it was delicious, lots of cracked pepper, some soy, some vinegar, scallions, ginger oil, etc. I love this product.

These I keep in my pantry in a Ball jar. Do you, or do they in China, soak them before use? Obviously, the dried ones I get in Chinese groceries are pretty salty. Can you talk about the numerous types of, and ways to use, dried shrimp?

What about Chinato? Salers? Fortunately, Byrrh is pretty easy to find around here... https://www.astorwines.com/SearchResultsSingle.aspx?search=12244&searchtype=Contains&term=byrrh&p=2

Most "American" restaurants in the US (I'm not referring to big chains like Denny's/Applebee''s, et al.) forego salt & pepper on the table.

Some meatballs and sausage came out of the freezer. Made a tomato sauce based on them, with onions and a little fresh garlic (Americans use way more garlic than they might in Italy when making tomato sauces). Too much? Not necessarily, but I try to respect the culture. Removed and saved some of the sauce (and one meatball) for later meals, plus this way I get to scrape all the concentrated goodies off the sides of the (let's call it a Windsor) sauce pan. Pasta gets added to that, along with a little pasta cooking water to thin out the sauce and better coat the noodles. (Turn your head away, @Franci - I know pasta and meatballs, especially tossed in the sauce, is heresy!). Fusilli with sausage and meatballs and parmesan. Since I was going all out Italian-American - De Cecco! Smothered cabbage, a la Marcella. The cabbage turns super sweet, adding nothing but onions, salt, pepper, and a sprinkle or two of good red wine vinegar. Cooks for an hour and a half, covered, on lowest heat possible.

This almost makes me wish I had mice. Instead: I got this really useful trap... You just have to bring the mouse really close to her. And it should have catnip in it.

Well, you see I believe the government should pay for the soda and the healthy food. But then it also needs to pay for education and the health care when someone develops any number of diseases from poor diet..

I will...but that's heresy. I must continue to make my paella and risotto the traditional ways!!

Note the section "Water Content of dough." Not dissimilar to what we read today!

I am very excited about it. Especially with the different varieties of rice I enjoy playing around with.

I just downloaded it from the library - thanks!

Sadly, I think your last 2 statements are what is wrong with the SNAP program. Or one of the things wrong with the program. But that gets into a whole other political/socio-economic thing.

With the new arrival, I acted like a proud parent and showed it off... Japanese curry rice. Curry of pork, Korean sweet potato, American red potato, onion, carrot, mushrooms, ginger, garlic. Semi-milled Japanese brown rice came out perfect!

I received a fun package yesterday... Nice, subtle design fits right in. It cooks like every kind of rice (well, other than pilafs, risotti, paellas, etc.), porridge, oats, etc. Looking forward to having some fun with this addition (which involved some reorg of the countertop and pantry pull-outs). And it was put to immediate use last night - robots don't rest!