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Posts posted by FeChef

  1. 11 hours ago, JoNorvelleWalker said:


    The only time I have found my Zojirushi next day rice to be somewhat dried out is if I try to keep just a couple tablespoons.  Still eatable, however.  Other than that -- more than day old rice is comparable to freshly made.  The Zojirushi has a seal because it is a pressure cooker.


    Then i stand corrected. I guess if you can hold the rice at a low temp that wont over cook the rice, and not let the rice spoil, the you essentially are doing the same as sous vide. More power too you, but rice is cheap, i would not go through all that trouble.

  2. 13 minutes ago, JoNorvelleWalker said:


    Does the reheated rice really have as good a texture and flavor as rice held at temperature in the Zojirushi?


    I would imagine it would get dried out overnight if held at 135F+ (to prevent it from going bad) unless that Zojirushi machine has a seal feature maybe it wont dry out. I know my rice cooker only vents but its not top of the line. 

  3. 1 hour ago, JoNorvelleWalker said:



    Last night’s dinner:  penne all’arrabbiata from The Romagnolis’ Table.  However I am penneless, and made do with gemelli — or as I have always called it, farmer’s pasta.


    The dish was fine but I was mainly looking for an excuse to practice my photography.



    Damnit. I have been trying to avoid Pasta these past few weeks. I have some bratwurst that i been wanting thaw to grill and slice to add to some pasta for some time. You pushed me over the edge.

    • Like 2
  4. On 6/13/2021 at 3:29 PM, Darienne said:

    I freeze it and we eat it another day.  

    Rice does not freeze well at all. I made a bunch of sushi rolls, wrapped them in plastic wrap, and aluminum foild and the rice still got freezer burned and gross. Texture was horrible.

    • Like 1
  5. On 6/3/2021 at 7:29 AM, cteavin said:


    I accept your challenge.


    Picture it: A dozen strips of sweet 'n smoky bacon laid out into one sheet. Spread a thick layer of Kraft Mac and Cheese and roll it into a log. Slice it, bread it, (deep) fry it. Put it between two slices of Wonder Bread and serve it with Ranch Dressing and BBQ sauce and a (diet) Coke. 


    Can anyone top that? ;)

    Americans would never roll it into a log and bread it. Besides, the entire point of this thread is a bowl. I am dissapointed in you being from Japan, and not understanding the whole topic of this thread, that YOU created!

    • Haha 1
  6. 53 minutes ago, scubadoo97 said:

    All recs are solid 



    I have a trashy thing I do with leftover rice.   Warm slightly and add a dollop of mayo and grocery store yellow curry powder and thawed frozen green peas.  Trashy as all get out but I can’t stop eating it once I get  started 



    Not sure why you consider it "Trashy" but if i am being honest, it does sound gross. I mean i like mayo, but not a Dollop's worth. A Dollop of sour cream i could do.

    • Like 1
    • Haha 1
  7. 4 hours ago, kayb said:

    Depending on what kind of instant you use, that might be OK. I might go 1 tbsp per 8 oz for this.


    I been really liking Folgers Noir Golden Dusk lately.

  8. 2 hours ago, KennethT said:

    I got my box of mangoes today.  I was a little nervous all day in anticipation (it's a lot of money for mangoes!) but I needn't have worried - I had one this evening and it was amazing... it brought me right back to being in Saigon and Thailand.


    Here's my box (minus a couple mangoes):



    And a crude cutting job with some homemade nam pla waan (palm sugar dip with fish sauce, dried shrimp, shrimp paste, chillies and shallots).  One might say "fish and shrimp with fruit, yuck" but oh no... it's sooo good.




    And now a little trip down memory lane....


    Saigon at my first O'c (snail restaurant) experience



    And this was bought from a sidewalk vendor and was eaten poolside in the hotel:


    Love me some Sapporo.

  9. 2 hours ago, kayb said:


    I will testify to my bacon jam recipe, which @Kim Shook quotes. You can use whatever kind of chile powder floats your boat; ancho is not that hot, but I've used guajillo and pequeno when I've been out of ancho. The amount of chile listed is not enough to have much strength against the other strong tastes. I WILL advise to be certain your coffee is STRONG.


    What do you consider strong brewed coffee? I use instant. about 1 TBSP per 12 oz coffee mug. I stopped using my Kurieg as the K cups are too weak for my taste.

    • Like 1
  10. On 5/19/2021 at 10:05 PM, gfweb said:

    Take a chance. Its just a burger.

    You feel what I'm  asking /saying?


    On 5/20/2021 at 12:52 PM, Kim Shook said:

    I haven't tasted Sonic's. All I can say is that someone who has eaten and loves mine didn't care for Sonic's version at all.  Not much help, I'm afraid.  I can say that I agree with @jmacnaughtan that it is more of an onion/bacon chutney than the name "Jam" implies.  

    Well apparently Sonic got rid of the Bacon Jam burger May 2nd, so i guess i'll never know. Oh well.

    • Sad 2
  11. 12 hours ago, lindag said:

    I doubt it.  My friend served her burgers with the jam and it was a hit with all her family.

    Thats not what i asked. I asked if i try this Sonic bacon jam burger will it be dissapointed? Im sure your jam is the "jam" but i dont want to waste expensive bacon to make a jam that my wife and I think sounded kinda gross in the sonic commercial. You feel what i am asking/saying?

  12. Me and my wife both keep seeing that Sonic bacon jam burger commercial. We both thought it sounded disgusting. Now i am intrigued. Is Bacon Jam really good on a burger? I am definitely not going to make bacon jam till i at least try the Sonic bacon jam burger. Will i be disapointed?

  13. Soup? Like chicken rice, among others. I am planning on halupki soup soon, and leftover rice would work great for those kinf of soup dishes. The rice would get mixed in with ground beef with seasonings to form rice meatballs, The simmered with cabbage and stewed tomatoes and other ingredients.

    • Like 2
    • Delicious 1
  14. On 4/10/2021 at 2:47 PM, MokaPot said:

    Reporting back on my cabbage soup. Came out really good, actually. I did end up caramelizing a bunch of onions (instead of dumping everything into a pot). Other ingredients: celery, carrots, garlic, Italian seasoning (dried herbs mixture), crushed red pepper (gochugaru is what I used), smoked paprika, soy sauce (in place of salt), canned diced tomatoes, and cabbage. I like cabbage rolls and this soup reminds me of cabbage rolls (comforting).




    This made me want to make Halupki soup.

    • Like 1
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