JoNorvelleWalker

I'd look for pressure and induction heating. Which also should get you fuzzy logic and made in Japan. And I'm old enough to remember when "Made in Japan" was pejorative.

Last of my recent salmon. Too much protein, too much food. Just enough methode rotuts.

My newer Cuisinarts are 300N1. The fan failed on the 300N.

Checking at the moment: Amazon Prime Now is selling Salmon Fillet King Previously Frozen @$27.99 per pound and Salmon Fillet King @$29.99 per pound. Dinner is the last of my last purchase. (My Hollandaise is pasteurized.)

I have not. When it comes to rice I am patient.

Seven minutes total mixing, but three folds over two hours rather than Modernist Bread's two folds over an hour and a half. Baguette much easier to shape.

Fat Guy's take on the subject... https://forums.egullet.org/topic/3642-perfect-rice/?do=findComment&comment=6363

Shad is my favorite time of the year but no word yet. Best wishes to Moe.

Where can one find Alexandria Ocasio-Cortez making soup?

You could always set a timer in the morning to have rice ready 30 minutes after you get home. There is also a "quick" setting, though I have never tried it. My Zojirushi has three pressure levels and it holds the rice for various times at different pressures. Anyhow from the end result Zojiroshi seem to know what they are doing. To my taste the Zojirushi also does well with long grain rice like basmati. (For that you have to consult the Zojirushi website though.)

My favorite potato chips!

My Zojirushi will hold rice over till the next day. There is a keep-warm setting and an extended keep-warm setting. If there is a fair amount of leftover rice it usually keeps OK. A couple spoonsful will not work as well. With the right meal I have been known to finish a go of rice. Nonetheless I really wish I had a model that would make half a go at one time. I am no spry samurai.

My Zojirushi makes perfect Japanese style short grain rice in 82 minutes. And hums a cheerful tune when she is done. Are you impatient?

I would trust the manual. I ran into the same problem with my model. Some Zojirushi make as little as 1/2 cup. There is much Zojirushi information in the rice cooker thread: https://forums.egullet.org/topic/14506-rice-cookers/

Another thought: I believe there are differences in pot technologies among the different models. Mine claims platinum; the highest end model is made of iron -- or so I understand. There may be differences in durability.

I store mine in bags buried in the bedroom. That way I avoid the guilt.

I've had my NP-NVC18 not quite five years. No problem with the pot. I don't foresee the pot as ever wearing out as long as you never poke at it with metal implements nor run it through the dishwasher.

I could only wish. But now that you mention it, I see a potential use for Kerry's trivet.

My childhood was scarred by Howard Johnson's serving 28 flavors of ice cream in heated metal cups.

King salmon fillet:

OK, here is another attempt. Fillet portion cut as I have been trying to describe: Might not look like much* but this salmon was closer to two inches thick. Sixteen minutes exactly on the Philips grill. I had heard of flaky fish but I had never experienced same till now. Way more protein than I would ordinarily ingest at one sitting but helped by an embarrassment of Kenji roast potatoes and no lack of coleslaw. I'd say no leftovers but I couldn't finish the second 1.5 liter bottle of Soave. *fooled you, serving platter, not a dinner plate.

I still await interior pictures of my baby.

I have to ask: How will you manage to see your food with such a bright light source at the table?

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2194831 Yes.

This is not a salmon. Compared to last night's salmon dry aged beef rib is priced like a cheap lunch. But who can resist a tender cut of beef that tastes like country bacon? Now if I could only find a physician to call up and tell me to eat more dry aged beef.