JoNorvelleWalker

This secret he does not share. He does say: "Boiling rice can be very simple, or it can be carried to complex extremes. Today rice is made daily in practically every Japanese household in an automatic gas or electric rice cooker. The automatic rice cooker...makes perfect rice every time." However the everyday rice recipe presented calls for "a tight-lidded, heavy and deep pot."

I believe the purpose of the Zojirushi iron coating is to evoke in the soul of the consumer the mystique of the traditional iron cooking pot. Platinum, on the other hand, acts as a catalyst to increase the water pH slightly.

Indeed. Though I am minded of Shizuo Tsuji's description of the restaurant rice cook: "The rice cook washes the rice in a stone sink, puts the grains in a flanged iron rice pot with heavy wooden lid of ancient origin, uses only fresh well water for cooking, and carefully tends a wood-fed stove, always adjusting the embers to control the heat." And unlike lesser rice cookers, the selling point of my newest Zojirushi model is that it comes with an iron coated pot.

I am fortunate to have purchased the full set on subscription.

I have yet to learn how to cook scrambled eggs the way I like them. Often simple food is difficult...I'm thinking toast.

Jail Food. As I was leaving work this evening there was a commotion in the lobby. The police department was holding a reception. Coffee, cookies, and quite good sandwiches. Wine would have been nice, but I stuffed myself, and when each of two friends offered a ride home I packed a plate for dinner.

I've been reading about Vermicular Japanese ironware. Has anyone taken one for the team? https://www.vermicular.us/

I found some dried out soppressata in the back of the refrigerator. The Breville All In One sliced it perfectly on thickness setting 1. I was amazed, and continue to be stupefied by what this little device can do.

Never mind, I did the deed.

It's been in my saved for later list for a while. Sort of wishing the price would drop.

You're welcome.

My copy of Rose Levy Beranbaum's The Cookie Bible arrived yesterday, ordered a year and a half ago.

Looks delicious. Why would you not call your soup a bouillabaisse?

Which was it?

Sounds delicious. As I once explained to a military friend who complained about French fries, if it weren't for Rochambeau he'd be eating freedom fries* and saluting the Union Jack. *Though they'd probably be misnamed freedom crisps.

Then I guess I didn't.

Not that I could see.

I had never heard of Chicken Rochambeau, but the good general was feted in town and marched his army past my apartment complex back when.

Having recently taken delivery of a Breville All In One, I returned to the subject of fresh pasta. I was delighted how easily the Breville handled half a recipe of Serious Eats egg dough. In my hands half of a half a recipe made a dozen burrata ravioli, just right for my dinner. The burrata filling was store bought... https://www.belgioioso.com/products/stracciatella/ It got the job done well. I just have to use up the rest of the container in the next day or two before it goes bad. One thing that went wrong tonight: I had the bright idea to place the ravioli on waxed paper. Half the ravioli stuck. Note the sage was my very own, salt preserved from a few years ago when I had a garden.

Burrata ravioli in butter sage sauce. Rather unctuous. I am enjoying a glass of Chartreux V.E.P. to clear my palate.

I can report the Breville All In One works well for a small (4.5 ounce flour) batch of pasta dough. Better than my Cuisinart.

I've made sous vide braised red cabbage a couple times now. It is not my thing. Fortunately I eat coleslaw three or four times a week. Fear not, little cabbage will go to waste.

I don't celebrate birthdays for religious reasons but I almost might reconsider if someone served me a slice of this.

Well and good if you are merely trying to feed your family. If you are selling a pound of bacon commercially and the package comes up short you are in deep doodoo. Formax uses 3D scanning, originally with our cameras, to insure your customer receives all the porcine goodness for which they paid and not one micron more.

Sadly amazon discontinued Amazon Fresh in my area several years ago. If a product or service doesn't work out for amazon they drop it pretty quickly. (And probably the managers who promoted it.) However the smokehouse almonds I'm munching with my mai tai at the moment I have on monthly Subscribe and Save.