JoNorvelleWalker

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I am a failure. I had a beautiful avocado so I decided to make tacos. I got out the tortilla press. I put on a pot of Rancho Gordo Moro beans. I needed serrano peppers for my salsa so I placed an order with Whole Foods. Long about 9:30 I realized tacos were not about to happen. It looked like dinner would be a second mai tai. But I'd included some ground beef in the shipment from Whole Foods. What could be faster than a Kenji smashburger? So smashburger it was, with frozen fries and a lovely salad. Smashburger and fries were excellent. Sadly for the salad the romaine had frozen in the refrigerator. The tomatoes were unripe. And the avocado too hard to eat.

My hands don't go in the dishwasher.

That's about the size of my milkshake cups. I got them on amazon. Probably not a good match for your needs.

I worry about a lot of things.

I've heard that said of Scotch.

I use a milkshake cup. Bamix makes a stand: (eG-friendly Amazon.com link)

At least for my Zojirushi the manual suggests adding a tablespoon of water per bowl of rice before reheating. That is after having used the keep warm functions. I had not been doing this. I also saw that Zojirushi recommends holding rice longer than 12 hours only if you have a pressure model rice cooker (as I do). My Zojirushi is supposed to hold leftover rice up to 24 hours. I noticed my model, NP-NVC18, has been discontinued and replaced by the NP-NWC18. The new version allows greater control over keep warm temperatures. Even so, I've held leftover rice in the Zojirushi longer than 24 hours and found it perfectly OK in terms of taste and texture. How long leftover rice is safe is an entirely different question.

$9.12 US dollars per kg.

$9.12/kg.

Often as not it takes two Shoprite or Whole Foods limes to make a mai tai. Three have been known to happen. Thankful that tonight was one and a half.

Eggs are eggs. The last time I served caviar was dinner for a (relatively) recent coworker and his wife and daughter. The daughter was about the age of my young sons, and they liked each other, having met before at their house. Her parents refused to taste the caviar (best caviar the provincial town of Princeton had on offer), so of course she didn't either. Because she wouldn't, neither would my sons. There may also have been oysters. They didn't fly far either. Wine was grand cru Chablis.

I can only compare this to @blue_dolphin's popsicles.

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.

I'm still using FTP over WiFi to transfer pictures from my Sony to my Windows 10 computer. Works great for me.

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

@blue_dolphin could you share your camera technique for this shot from the breakfast thread?

In 1960's Britain I was schooled in proper pub crawling by experts. I enjoyed calling out for a flagon to see what would come. I also witnessed fifteen year-olds attempting to get served. As much as things change, as much they stay the same. Edit: I never vomited in a British pub. I have my standards.

Something unusual for me: for the first time in a year and a half I ate in a restaurant. My dinner was fish and chips, with malt vinegar and a pint of cider. Some minutes after our meals arrived the server returned with a large platter of fries for us. He said there had been an executive decision in the kitchen that the fries I had been served were not up to the restaurant's standard. There was nothing wrong with the original fries, though admittedly the second batch of fries were prettier. My dinner companion took most of the platter home, as well as the fries remaining from my plate. (She had opted for a healthy salad in place of having fries.) It was also the first time in about a year and a half that I've had dinner with anyone besides myself.

For this reason I gave up on purple cabbage many years ago. I just made a batch of coleslaw for my dinner. I dress my cabbage with Hellmann's (must be Hellmann's), garlic lime hot sauce, and thinned with apple cider vinegar. As an added benefit green cabbage is a lot less expensive than the purple kind.

Always glad to help. I attended work-required slip and trip training this morning, and I now know how to do that. I have a die for extruding this shape pasta but the gemelli I used last night is store bought via nuts.com. They don't name their supplier but they say the gemelli is made in New Jersey by a 45 year old family business that employs brass dies and 100 percent super coarse semolina. Whatever you call it, it is one of my favorite shapes. I thought the pasta really was rather exceptional.* And my sauce was not half bad. *good thing because I have two pounds.

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.

Me too.

It was dark. The only excuse I can think of is that the server confused "bitter" with "lager". But this is inexcusable in a world class restaurant. I never asked for bitter in any corner pub in Britain and was served lager. And I assure you I drank my share. And if I had asked for lager the server should have clarified what lager they had and which I wanted. Curry and lager might have been traditional in Britain in the 1980's but this was in 1972. The Harp did not sit well with my curry. The Veeraswamy Vindaloo might have been OK but the experience was not worthy of a world class restaurant. Or even the local Indian restaurant in the Princeton shopping center.