weinoo

Ken - isn't this how biryani is prepared? https://en.wikipedia.org/wiki/Biryani If so, then while the results may be similar, it's a little different prep. Also different from paella where first ingredients are sautéed in olive oil before the rice is added. Same as risotto.

This is exactly what I think or thought. Like if you're cooking a wild rice mixed with other rices or something. Now where'd you find that recipe on the Zo site (I'm having trouble)? Because if I just go to the Zo site and look for recipes, they all seem to be of the kind where the rice is cooked separately and stuff is tossed with or added to it. is there a Zo app?

Yes, almost exactly the same (they (Zoji)) possibly just borrowed the recipe from the book I was looking at, adjusting the quantities slightly down. And now I think I know what the mixed rice setting is for!

Mine is certainly not as priceless as yours! And I couldn't wrap my arms around how the rice/chicken/mushroom dish I was contemplating could make any more of a mess than cooking something straightforward like oats or congee. And it didn't! What came out was what one might call dinner; certainly not inspiring, certainly not winning any Michelin stars, but dinner. Probably a little tastier in the donabe, because I work on getting a little crust in there on the bottom of the rice. Interestingly, there was a bit of crust/browned rice in spots in this prep, but as opposed to be chewier/crisper, it wasn't - it just had the look. Now, if I was prepping dinner for like 3 kids and a salaryman every night, I could see this being a godsend. However... I'm sure I'll try it again - I'm currently unable to do much with my cutting hand, as there are a dozen or so stitches in there, so it was nice to make a one-pot meal.

Interestingly enough, both cookbooks nominated for cookbooks of the year in the category of cookbooks recalling misery.

This is kind of exciting. I have some stoned parsley.

That's exactly what it's called!!

Has anyone asked? Have I asked? Tonight, I am trying something with my Zo for the first time - a full meal - that is, Japanese rice, dashi, sake, mirin, chicken thigh, carrots, mushrooms, seasonings, etc. all in at the same time, and it's currently cooking. I borrowed this book (eG-friendly Amazon.com link) from the library... Am I in for a disaster? Actually, I worry as much about ruining my rice cooker as I do having a lousy dinner. I mean, this is the type of dish I generally make in the donabe, but shouldn't the rice cooker work?

Nah - it's too salty.

Mine takes a little longer, thankfully.

Call out for chicken!!

I've used Korin for sharpening before (and purchased knives here, as well as a donabe!), but they were definitely out of sync and not sharpening for a while (and currently Knife sharpening is temporarily paused and will resume September 6th). Good to see them back at it. It's a great store, but if one has a knife fetish... (ahem) be careful.

I like this idea a lot. I think these are the best products, and the web site offers a host of info...https://www.bona.com/en-us/homeowner/

@btbyrd - Does District Cutlery do mail-order sharpening or repairing of badly chipped knives? And is the District Cutlery you refer to this one? https://www.districtcutlery.com/

Does it say anywhere in the recipe or in the book what brand of salt they prefer?

Grind that stuff up, and you have some ace burgers!

Forget the cilantro - how are you acquiring scallops in the shell? I've sometimes thought that they are generally shucked when harvested. However... there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! Note in the lower left assorted tiny fish, crabs, etc. These are all part of the scallop diet, at least from where this batch came.

Wish it stayed this lovely, but I still like this oak floor a lot. It's 4" wide white oak, on a 1/2" plywood subfloor over concrete. Has held up quite well over the past 4+ years - though it definitely has some gouges, as someone might have dropped a few heavy items on it over that time period. Our previous apartment, which was in a probably 80 or 90 year old walkup building, that wood floor was the old-school narrow planks, and I think it will last another 100 years.

Celery seed, celery salt, celery powder - all good. As are the leaves, which always find a use here.

Doesn't a pocketknife fold into its handle? Your Opinel probably has a sheath it's in, no?

Or even get you some stitches if not careful!

Or. like me, just don't worry about that!

I also like Kenta's idea... Kombu Celery Celery Victor...https://www.food.com/recipe/celery-victor-431040 And how would one make a Waldorf Salad without celery? https://www.simplyrecipes.com/recipes/waldorf_salad/

Notes from the underbelly

So is stir-fried, braised, à la Grecque, Sardinian celery and bottarga salad, caponata, and on and on.