JoNorvelleWalker

I could have if I hadn't already started cooking it. Does your rice cooker not have water level markings on the bowl? If I remember I will try to record measurements next time. As I remember Zojirushi has jasmine rice instructions on their website for models that do not have a jasmine setting.

My newer Zojirushi has a jasmine rice setting, and that is what I use for jasmine rice. The cycle takes 59 minutes, and requires ever so slightly more water than for white rice (by which they mean Japanese short grain white rice). I plan to make some jasmine rice tonight, to serve with stir-fried baby bok choy.

Assuming you can bring yourself to swallow it.

Alexia fries are on my menu for tonight -- assuming I can force myself to be hungry enough after the large, late breakfast I had at sundown. Standard time throws everything off.

Please take us back to Manitoulin and whomp some biscuits.

40% off deal at the moment...

I have a cast iron aebleskiver pan which is sort of the same thing without the hinge. I keep it clean by not using it very often. The best I can suggest is keep your pan well seasoned, be very careful getting the waffle pieces out, and don't wash it. My waffle maker is non-stick. I don't use it very often either.

Potato from last night's dinner. Skin rubbed with grapeseed oil, baked two hours at 425F in a bed of salt. Stabbed with a fork after thirty minutes (because in rereading the thread, I used to do that).

Last night... Arctic char, Penzeys Bangkok Blend. Perhaps the best cooked fish I have managed. Four and a half minutes in the Anova, top shelf, 250C, broil with rear heat, no steam. Perfect texture. Served with lemon wedges. Note, it was not a small potato. The fillet is about three quarters of a pound. I could not finish the plate of coleslaw, not shown.

Well, yes, but the A.I. generated pictures looked delicious.

According to the NY Times, A.I. is now writing recipes. As well as providing backstory and computer generated photographs of the finished dishes. It was only a matter of time.

Let me ask another question: If you could, feasibly, cook your way through any cookbook, what cookbook would that be? For me it would be any work of Giuliano Bugialli. Or perhaps more practically, Jessica Harlan's The Little Book of Takoyaki (eG-friendly Amazon.com link).

In the past I have tried deglazing with chicken broth but actually prefer with water (which is what the original recipe calls for).

I am so happy! I finished the last of my leftovers last night.

How much are they in Germany?

They are probably cheaper in Fukuoka.

But @Duvel said they were good.

? $5.41 per package, not including the Subscribe and Save discount.

I went with Subscribe and Save.

As promised, here is what mine looks like...

No. Maybe I can take a picture of my pan. It was a closeout. And fortunately I have a spare still in its box. In the living room.

Yesterday my dear adult granddaughter asked if I'd ever cooked my way through every recipe in a cookbook. Today I read of the passing of Julie Powell who apparently had. If anyone here has achieved that feat, I'm guessing possibly @blue_dolphin. What say you, folks? My most recent acquisition is 1000 Indian Recipes and it's not happening anytime soon.

My most recent Whole Foods order was delivered to the wrong address. And yes, the driver took a picture to verify delivery.

The original cacciatore recipe is from perhaps my most treasured cookbook, Romagnolis' Table. My contribution is the mushrooms. One of my most favored cooking vessels is a Thai stir-fry pan from Williams Sonoma. Envision a relatively small wok. Make sure the chicken thighs and mushroom slices are dry. Necessary only if you value skin -- yours, not the chicken's. Stir-fry the sliced mushrooms in olive oil and transfer to a bowl. Over high heat add a bit more oil to the pan and brown the chicken pieces thoroughly. Add chopped or sliced garlic and rosemary to taste. Not to mention, salt. Quench with white wine vinegar, and when the vinegar mostly evaporates, with wine. I like Soave, myself. Reduce heat, cover and braise about twenty minutes. Transfer the chicken pieces to the bowl with the mushrooms. Over reasonably high heat reduce the pan liquids to a syrup. Deglaze with water and add back the mushrooms and chicken pieces to reheat. Serve with good bread. I think you can do that.