weinoo

Thai green curry with pork and fresh corn. Lots of holy Thai (thanks, @KennethT) basil and cilantro atop. Getting better at this Thai thing. Stir-fried cabbage. Round head, farmer's market organic stuff. Only seasoned with salt, pepper, and mild Sichuan chili flakes from Mala Project.

This really is the TL;DR version - as I started doing a little research it can get overwhelming! Spices & herbs - so much easier!

Peeled potatoes are often kept in water to, as you say, prevent discoloration; but I've never done the under running water trick.

I don't want to jump to conclusions, but this sounds a little wrong.

I mean you could always check (and maybe you have) Mitsuwa. Or an H Mart. But I've been getting the nori I use on Amazon as well. I try to buy only Japanese, which tends to be pricier than the others.

They're nice coffee table books. Which is great, if that's their intended purpose.

"Baby" artichoke (they're not really babies, just grow on a different, lower part of the plant than the big artichoke) and saffron risotto. Carnaroli based. The saffron/artichoke/herb combo really gives an interesting color.

Oh shit - there's even an Alkaline Diet!! http://www.icakusa.com/content/alkaline-diet How I ever made it to 40 I'll never know.

Totally makes sense.

Jeez, there are so many other grains than rice. I wonder if there's a thread about that? Oh - lookie here...

Let's not say "pasta." But wheat in all its infinite varieties (emmer?)...sure. I don't cook many other grains as plain side dishes. Buckwheat groats - fuggetaboutit. Farro - fascinating. Quinoa - quit kidding me. So let's hear all about your favorites. But if it's rice...go here.

No wrath...as a chef and proprietor, I'm sure you've hoped your employees can stay focused on the job or task at hand. We've become a world of short-attention spans, and I don't know that that's the greatest accomplishment.

@liuzhou - this is awesome. Have you ever tried that Cambodian rice- that would be one I'd be interested in. I wonder if the alkaline rice is ground up to use for certain noodles?

As long as you didn't take that meal onto the plane! (For people who don't know, let's just say the Halal cart meal is distinctive in its aroma). I got out my microscope, called my barber, and made risotto last night, with one of the many cultivars of "risotto type" rices. And I googled! 40,000 varieties of rice, all just waiting to be marketed... https://en.wikipedia.org/wiki/List_of_rice_cultivars

Are they 100% rye, and if so, how do you do the kneading?

Not necessarily. For sure, that was how "old tough ones peeled down" were and are marketed, all ready to eat. But I see real immature carrots at farmer's market and other places I shop for produce. Both of which are pretty tasteless. And require some prep. Haricots verts were never really marketed as baby vegetables (I don't think). But the French have always been cooler than us when it comes to produce.

I clean this every time, no matter what I cook in there!

Does anyone cook stuff in the rice cooker with liquids other than water? Like in that book I linked to above, she discusses cooking oats with milk or cream. I just worry it will muck things up.

Oooh, this is a good thread to go along with the recently started farro rice thread. That ability to make 1/2 cup is very important to people, I think. Me too. Yet I ended up with the non-induction, non-pressure, non-pejorative Made in Japan 5.5 cup Zojirushi. I love the thing. I wanted the ability to make oatmeal and other morning foods (5-grain cereal, etc. etc.) Like any other piece of equipment we all get our thrills playing with, I'm pretty sure the one I have can be "hacked" to cook a few other things than rice and AM cereal. And like any other piece of equipment we "hack," it will take some playing around with, in terms of settings and amounts of liquid. I downloaded this book from the library for a few ideas; it possibly has the longest title in existence: 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 (eG-friendly Amazon.com link) Worth a read. And I thought my rice cooker was interesting looking, but that red one certainly isn't letting anyone forget it's there - whoa! I'm sure, like the episode of The Twilight Zone called "The Fever," (about a possessed slot machine) this rice cooker will end up in my nightmares dreams, following me around and making me use it.

So it appears that the cup attached to that lid for cat food rice storage is marked for 180ml (the standard Japanese gō rice cup size), but it's actually larger than that. I really have trouble measuring when I have to eyeball the line, and much rather prefer a cup, which when full holds the 180 ml amount. Actually, I much prefer weighing rice. The Haiga is great stuff. And brown rices, at least the long and short grain ones I remember from my health-food conscious years in California, kinda sucked.

I think the original is the one I showed a picture of above...not the bowl of rice cover. But this one...

Well, that's certainly giving rice short shrift. As is googling.

Is this the one you get, @JoNorvelleWalker?

Nice! Have you ever tried the Tamaki Haiga? It's practically white rice, but with the nutritional content of brown, as they leave the germ. It is - but I was suggesting to @Gayle28607 for her brown rice cravings. I haven't bought any Lundberg in quite some time.

With brown rices, this is so true. As you can see (smell?), they go rancid. And not that slowly. I think your best bet for those is trying some mail order/Amazon type places, if you can figure out where the good turnover is. Probably buying Lundberg stuff via Amazon (eG-friendly Amazon.com link) is a decent bet. If it sucks, they should refund your money.