JoNorvelleWalker

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.

That's what I was trying to say in my first post.

Possibly height, width, and depth are confusing when it comes to fish. I would like to fabricate a fillet piece much as you describe. For a fillet piece I would define "width" as the distance along the cephalic/caudal axis; height (or length) as the distance along the dorsal/ventral axis; depth* (or thickness) as the distance along the axis from the outside in. I know when it comes to depth I am out of mine. And let's not get into flatfish. But the thickness of my fillet is well more than an inch. If I trim the fillet along the dorsal/ventral axis I could make a wider portion of the same weight. Or I could simply cook a wider portion and not eat all of it. But if the piece is not wide enough it will be difficult to cook. The fish was not inexpensive and I'd prefer trimmings not go to waste. *I believe this term is anatomically correct.

I'm with you on fillets vs. steaks. But if I cut a fillet slice thin enough to make a reasonable portion of a few ounces, it would be about half to three quarter inch in width, and would probably fall over during grilling. Remember the piece shown is sliced from the smaller end of the fillet I received. @gfweb I really have no idea how a salmon fillet would be portioned for grilling in a restaurant. What would be wrong with cutting a slice from the fillet piece in half as I described above?

"[A] salmon croquette..."* That or the staff meal. *Benjamin Dreyer, Dreyer's English (p180)

The other day my doctor called. Mentioned cholesterol. She told me I should eat more fish. And particularly dropped the name of salmon. (Sorry if too much information.) Accordingly I placed an order with Prime Now. What arrived last night was a lovely looking fillet of approximately 1.2 pounds. Because 1.2 pounds is more salmon than I could eat at one sitting I cut a strip from the small end of the fillet as shown below: To my eye this cut looks awfully like half a salmon steak. And still more fish than I need for one serving. I've been reading up on salmon butchery: The Japanese Culinary Academy volume Mukoita I has eight pages on the subject. But still I am puzzled. For preparing a portion for grilling would it be appropriate to cut the strip at a right angle through the thickest part of the fillet? That would leave something looking like what is sold as tuna or swordfish steak. (Except, obviously, not swordfish.)* Does this make sense? Or would cutting in this fashion only ruin a lovely fillet? *nor tuna.

You haven't taken it apart yet?

What is induction chilling? I would have guessed Peltier.

King salmon fillet on the Philips grill: After perusing the thread on salmon parasites.

This worked well. Perchance a bit more done than I would have liked but things happen fast. Still possibly the best salmon fillet I have had. I am more used to Atlantic salmon than to Pacific salmon. There are about three quarters of a pound left to refine my grilling technique.

Mine went into Hollandaise.

Two hours at 55C. I'm doing up a batch at the moment.

I'm afraid it wouldn't rhyme around here either way.