JoNorvelleWalker

I had not made fresh pasta in some while. This is rigatoni with butter and sausage sauce from The Romagnolis' Table. Though obviously not rigatoni.

But stood in line, at least in New Jersey, only on alternate days -- depending on whether your license plate ended in an odd or even number. In line sometimes for hours and hours. And hours. If you were in line on the wrong day, tough luck. However this was about gas shortages, not about the cost of gas. Albeit at the time gas prices were egregious. Driving is highly overrated. When it comes to food I can find few local shortages, limes of course excepted. As an older American of limited means I wish food prices were less expensive. Nonetheless I don't understand why in America food is as inexpensive as it is. I thank the Lord that I can drink and eat. On most days pretty well.

When I was cooking with a CSO (indefinite article intentional) -- I still have a couple in the living room -- I employed filtered water. I was rewarded with algae and white floccular flora or fauna out of a science fiction film. Now with my APO's (plural) I have filled the tanks only with distilled water. Whatever else, so far I have experienced no biohazards.

I shall never again have a crown fall out during dinner. Should you believe that I wish I had a bridge to sell you. Good dinner though.

Kerry, you don't sound like yourself: rewire the chocolate room.

Use case for the anova app: I was able to start dinner while my robot was still wet mopping the kitchen floor.

The Cornish game hens I can find are now the size of what I used to think of as a chicken. Worse, one has to buy two.

These are also my preference. They may usually be obtained from a store about four miles from here. Unfortunately that is too far for me to walk.

I'm so glad that you could chew it!

Steam broiling chicken at the moment in my new replacement anova APO. Unlike anova, when my first CSO failed under warranty Cuisinart made me pay to send the broken unit back. And the shipping wasn't cheap. What's funnier, the replacement Cuisinart sent was a coffee maker. At least they paid to send the coffee maker back.

If you have very little rice left over, it does indeed dry out overnight. In that case I just pitch it (or eat it all in one sitting even if I'm full). But if you have enough rice leftover it is still quite tasty the next day. One more reason to get a smaller rice cooker.

The idea of the warming function is that it holds the rice at a temperature that is too warm for spoilage.

https://www.youtube.com/watch?v=Wwgn5k_TzKM

The basis of the claim is that rice texture is improved by the platinum particles acting as a catalyst, forming hydrogen and increasing the pH of the cooking water. I have no apparatus for measuring pH but I'd be surprised if, oh, say @rotuts didn't have pH strips or a pH meter handy. It should be a simple enough experiment. It is well known that platinum is a catalyst for hydrogen evolution. Rice, of itself, is slightly acid. Think hydronium ions. Whether the pH increasing effect of platinum makes a difference to the final rice quality is open to discussion. When I have leftover rice I let it sit in the Zojirushi and enjoy it the next night. But I do wish I had a model that would make a smaller quantity.

I much agree.

I don't understand. I use the warming, or more usually the extended warming all the time. No complaints, but if I had a smaller Zojirushi it would make life a lot easier.

Steamed steak??

My model is NP-NVC18. The newer, smaller version that I'd want now is NWC10XB (eG-friendly Amazon.com link) The NWC10XB has settings for oats and long grain rice (and congee) that the NP-NVC18 does not have. Although I am quite satisfied by the long grain rice from the NWC10XB (I add a bit of extra water). For what it's worth the higher end Zojirushi rice cookers are made in Japan, while the rest, like the Micom that @rotuts linked, are made in China. I'm sure part of the cost differential is Japanese labor.

If it were me, I'd go with the pressure-induction.

Zojirushi says the Umami setting soaks and steams the rice longer for enhanced flavor.

My older Induction-Pressure Zojirushi takes 80 minutes on the Umami setting. Result is excellent. How fast is the plain Fuzzy?

My Zojirushi does not do oats, although the newer version of my model does. Unfortunately my old cooker shows no sign of quitting, which makes it hard to justify a new one. Even for me. As much as I'd love to try cooking oats, the warnings are severe and I'm afraid I would end up in the I Will Never Again thread.

Do you have a current model Zojirushi?

https://forums.egullet.org/topic/52996-orgeat/?do=findComment&comment=2330497 Granted the sugar ratio is higher than for ice cream.

Use nitrous oxide as the leavening... https://forums.egullet.org/topic/133897-blueberry-pancakes/?do=findComment&comment=1982277