Anna N

I don’t think this case had much to do with foraging. Health officials think they have tracked down the source of this poison. Here.

Can I assume canned salmon?

It is unfortunate. The restaurant is very popular. As I understand it the culprit was a seasoning medley and not poor restaurant practises. A similar thing occurred in B.C. In March. Here. It will be interesting to see if the Toronto/Markham medley is the same.

That is too bad. I paid almost as much for the peas as I would have not so long ago for the steak! I hope they turn out to be good. One day I may adjust to the new cost of beef, just not yet.

I did not add a steak to my shopping list because the prices make me shudder but your peas looks so good that I did add those!

Here. Not quite a recall yet as the health department is still trying to track down it’s origin but this poisoned about a dozen people in Toronto last Friday.

Wondering the same thing. Not into wasting food unnecessarily but when something is horrible I have learned to bin it with a clean conscience.

Yes I think you might have solved the puzzle of ingredients anyway. The puzzle of who determined it could be done in a rice cooker we must leave in shadow. Rice cookers were available when the book was published! Anyway it is has made for an amusing morning for me and who can knock that?

I suspect you could be right. OK so I was quite prepared to buy a Kindle version of the book just because my curiosity was killing me. Amazon, however, was kind enough to remind me that I already had a copy of the book! I read the preamble to the recipe and was almost persuaded to your side of the discussion. But then I began going down the rabbit hole and this recipe seems to be absolutely everywhere as though it were a standard recipe that everybody knows but us! So perhaps it will never be settled and I don’t suppose it matters much. There are a few suggested variations such as using beef or pork instead of chicken and some other vegetables instead of those in this particular recipe. But there’s nothing really amazing about that!

Without working my way through every recipe on the site I can’t answer that question. But it is a recognized Japanese preparation which is what makes me think it appeared there first.

I just looked at other recipes on the site I linked to and most appear to be as you say.prepared separately with only the rice made in the rice cooker.

If there is I’m not aware of it. This is where I go Click

Thanks for sharing some of the other activities you enjoy while there. I have often wondered what you did other than meals and sunsets. 😂 But I also know the problems of going off topic.

I think you may be right. But certainly “mixed rice” labelling of the setting can be quite confusing. I think many people would assume a mixture of rice types before considering a mixture of rice and other ingredients.

My guess would be that the copying is the other way around. And yes, the meaning of “mixed rice” setting emerges from the fog.

Perhaps it is not the presence or absence of salt that accounts for the longer shelf life but good shelf life seems to be a characteristic of DOP Tuscan bread. Here. “As well as being unsalted, Tuscan bread has some characteristics that make it unique: it has the typical aroma of toasted hazelnut, a crumbly and crunchy crust with a golden, opaque hazelnut color, and excellent shelf life.”

Sorry about your hand! Was the dish you made close to the one from the Zojirushi site? I keep meaning to make that one but the stars never quite align.

I see that now. Thanks for correcting me.

Stone parsley? Sounds revolting.

Euphemism for weed?

You will be just fine. See!

Interesting. It was published in 1913 but has coloured photographs? Way ahead of its time.

I am a bit confused by the word “new” in the title of your thread. This book was published in 2007.

I think this is one of the consequences of freezing hard cheese. The texture changes and appears to be better for you but not so much for others.

Oh. Apparently that was not clear to me. I understood you were offering up a quick recipe for popcorn soup to address the people who were using Campbell’s tomato soup. My bad.