JoNorvelleWalker

My ICE-100 still lives on my counter, though I confess not having used it recently.

Zojirushi never said China did.

I know little of porridge or congee, but from my instruction book the porridge setting is for Japanese style porridge using short grain Japanese rice, while the congee setting is for Chinese style porridge using Jasmin rice. The oatmeal setting is for steel cut oats.

I found my not yet mouldered hot dog rolls.

Even the larger 10 cup Zojirushi models will cook as little as 1 cup white rice (or 2 cups brown). My recommendation would be to get a 5.5 cup model that is made in Japan. Beyond that let the features and your budget be your guide. I must say the new NW-JEC10BA is smaller and easier to clean than my older Zojirushi. However I won't promise I could detect a difference in the quality of the finished rice. They are both pressure-induction units, manufactured in Japan.

Hot dogs. If I can find the hot dog rolls and if it turns out they aren't moldy, my dinner will be Black Bear natural casing hot dog, leftover reheated Rancho Gordo beans, leftover coleslaw, half-sour pickle, and the last Sunset organic Campari tomato. Maybe some Romain. If I can't find the hot dog rolls or if it turns out they are moldy, my dinner will be leftover reheated Rancho Gordo beans, leftover coleslaw, half-sour pickle, and the last Sunset organic Campari tomato. Maybe some Romain.

That is my understanding. I may not be the best one to ask.

Brown rice is something I do not care for. However for brown rice fans, Zojirushi has a GABA setting. Note: one does not buy expensive special GABA rice to use with the Zojirushi. You use regular whole grain brown rice, and the Zojirushi sprouts it. Or so I understand. As mentioned I have never tried it.

Please tell me you used Photoshop.

I hope they are not stale.

My present batch of orgeat is the first with the pervasive aroma of almonds and almond extract, eg. benzaldehyde.

Forgive my ignorance. What is the purpose of a picture of the choil? And what is a choil, exactly? I dug out my copy of Chad's book, and as far as I can find the term does not exist. Online knife blogs are contradictory. Best I can tell the pictures attempt to demonstrate the thickness of the blade at the heel. Am I missing something? And what is the relevance of blade thickness at the heel, as opposed, say, to the blade thickness at the belly or the tip?

Speaking seriously I think the recent problems are partially due to excessive storage temperatures. It wasn't planned that my bedroom would be 90 degrees. Edit: and neither was the canid wearing pants.

I shall never again cook Rancho Gordo beans. Oh, no, no, that didn't come out right, that's not what I mean. Let me begin again: I am cooking Rancho Gordo beans. But forgive me, I wanted to add a little onion. I knew I had half an onion in the refrigerator. I found it. It was moldy. In the bedroom the last of the last onions had liquified. The visage was horrid, the smell was worse. Fortunately I had a new unopened bag of organic onions. Rotten, every one. Gagging by this point, my instinct was to take out the trash sooner rather than later. And since the heat here has been so unbearable I did not see need to pause to put on any pants. Next to the dumpster in the dark parking lot I ran into, what best I could see, a coywolf. It's silhouette appeared more substantial than a fox. Either way, I lost it. Worse, more Rancho Gordo beans are on the way.

Zojirushi has Basmati instructions for many of their models: https://www.zojirushi.com/grains/ However the list has not been updated for the NW-JEC10BA. Since the NW-JEC10BA has so many permutations of parameters I hope they come up with more specific information. Last night's "firm" white rice was ever so much better than the "regular" which I found a little soft.

Tonight I cooked my Basmati on the firm setting, with good results. The Zojirushi has no dedicated Basmati function and I am still experimenting.

I don't usually eat dinner till after midnight...and now, if you'll excuse me, my rice is done.

@catdaddy if you act fast you have 49 minutes to ask me again about the Zojirushi.

Han sliced first.

I abandoned the idea of a 5" chef knife and this afternoon ordered an 8" (actual cutting edge length 7.75") from New West: https://www.newwestknifeworks.com/collections/g-fusion-knives/products/8-chef-knife?variant=29068962889815 For eight years the 9" New West (a design that is no longer made) has perhaps been my most used blade. Certainly most used chef knife. But I wanted something lighter and shorter. We shall see. If New West knives do not feel right they are returnable, unused. The knives are covered by a lifetime satisfaction guarantee for non-commercial use and a lifetime warranty for commercial use. Not to mention free lifetime sharpening. And since there is a sale going on right now I confess I ordered a few more New West knives as well.

As mentioned above, the New West National Knife Day sale has started, 20% off most everything. Now through the end of the month... https://www.newwestknifeworks.com/collections/featured-specials-this-week Fear not @Anna N, no spatula was ordered.

Untrue. Historically New West has a major sale later on this month to coincide with National Knife Day. Many spatulas I have, but only two chef knives.

https://supermarketitaly.com/ Today and tomorrow, 10% off everything. Ask me how I know. I usually place a big order twice a year. This time I am exploring canned sardines. I purchased several cans of Pinhais and Matiz. My favored Paesano olive oil is sold out but I am trying a bottle of Partanna that was on clearance.

Free with purchase!

Yesterday, small Fissler saucepan.