TicTac

Zen. Case closed. Best in the city! No 'Ramen' to be found - only superior Udon! Woodbine - South of Hwy 7. Sit at the bar & enjoy the show.

Where did you find the returned item? Love the deals you folks are finding! Am actually considering a 5 cup model; and perhaps selling this little guy!

Perhaps clarify which point you refer to - the rice cooker's end product or the variety of rice...

Kijiji Gently used - near perfect condition. I can see however why the lady wanted to get a larger version - for 2 people this is great. We may at some point get a larger format.

NYE Dinner w/ Kids, in Pajamas. Excuse the lack of formalities and the ground cover. Our tradition is to make a lot of tasty nibbles and enjoy in front of the TV (my sister and I used to do this with my grandmother when we were kids, I am keeping the tradition alive with mine). Clock'ish wise: Kiddy h20 bottle, adult beverage from a bottle, house cured gravlax and vodka smoked salmon, bourbon chopped liver, pickley things, per-requisite smoked oysters, various Gluten Free crackers, ketchup hardbite chips (kids pick), parma prosciutto, GF pizza crust w garlic oil, cheese plate (St Agur, cave aged gouda, Taleggio, rosemary crusted pecorino), hearts of palm salad, marinated bocconcini - towards the middle - Apricot Jam (some say I am odd - which I most likely am, but I love it with chopped liver), gravlax sauce (caper/dill/balsamic/honey/mustard), cherry gastrique, totally unnecessary duck pate (did not get touched) pickled red onions/capers (for the smoked salmon) Olives and peppers. Leftovers being taken to my (aforementioned) 93 y/o grandmother to enjoy for lunch today.

I picked up a used Zoji 3 cup rice cooker (note, their 3 'cups' are actually closer to 2.2 'standard' cups) to see how these things stacked up to traditional rice cooking (paid $65!). We are converted. Superior rice, and so easy to use. We also found out about Haiga rice, which I now believe is the superior form and blend between 'healthy' and 'enjoyable'. In 55 minutes it cooks up the perfect, steamed, plump rice.

@shain - would you mind sharing the recipe? That is one soup I have never made, but always enjoyed!

Upon further reflection, it seems I might have been hallucinating that the old styles, as dark as they came, were pre-seasoned. Apparently I was mistaken? I am quite put off by the Mafter's inability to hold its seasoning. Curious to hear others experiences with Darto's in such respects.

I have been contemplating a Darto pan, as I have had significant issues with my Matfer(s) (how on earth CI rated this the best pan is beyond me - well, it is not really beyond me, surely some 'donations' were involved...) am on my second one and it cannot hold any seasoning, despite five attempts at doing 10 layers with the flax / high heat method. Curious as I was under the impression that Darto's came seasoned....? Yet it seems as if people are now having to season them. One of the attractive factors was the pre-seasoned element (given the trials I have attempted to endure with the Matfers).

Perfectly cooked lamb! Worth all the hard work, no doubt. My uncle came by today after returning from a few months in Italy. He is the main one I attribute my love of food to. He brought 4 fantastic Pecorino's - one 'un-aged', one 'partially aged' and 2 aged ones. All excellent - I was partial to the Partially aged. It reminded me of an unpasteurized french goat cheese (my fav). I then made risotto with a combination of stocks (smoked turkey, wild mushroom, and chicken) and he ended it with a small jar of truffle and porcini puree which he brought back with him. If you enjoy truffles, risotto is one of the best ways, IMO. Enjoyed with a bottle of Williams Selyem Precious Mountain.

That or there is always Duct Tape!

Wise move - sounds like you have a smart friend! A few years ago we threw out pretty much all plastic containers and replaced with OXO or other similar brand glass containers with (mostly) snapping lids. With 3 young kids, I am not going to chance anything.

The seafood variety is unreal! Thanks for sharing.

That lamb looks especially tender! What cut is the 'rump' and how did you prepare it? Also, good call on the Rice Bran oil - learned about that on EG a year or so ago and have used it ever since for all high heat applications.

I have many fond memories of Kraft Zesty Italian growing up as a kid, so that might be a nice blast from the past! Good idea, @Anna N

I have the same issue. Coagulated oil floating around in bits and pieces...Not a pretty sight! Will have to see if Ken travels North of the border...

I know, but in a cold brine, raw garlic can become very dominant! I don't mind it, but after consumption my wife seems to gravitate to the other end of the couch 😁

I think I put too much garlic in my last batch... Also, have yet to try 'bottled' Italian dressing - I sort of make my own rendition, but I would be interested (though i do not believe I can find the brand referred to up here in Canada).

Thank you! That is fantastic. I dream of having a similar one - open and large! Do you cook a lot on it?

That fireplace is amazing!!! Wider angle shot please?!

An Italian building GAS Pizza ovens!? Blasphemy! 😛

The AC Copper Core are expensive, but as the old adage goes, 'you get what you pay for'. I recently acquired a CC chefs pan and stock pot. The stock pot brings water to a boil at nearly half the time my old SS models did - I figure in a few years I will save on the gas bill, making up for the price of the pot.

@Anna N - Great price on those duck breasts. King Cole? I really like our local Pat's supermarket (Korean chain) - they often have some very interesting finds.

Great questions, I echo the same. We do the above varieties, and often 'sushi rice' as well. At over twice the cost, I am curious as to the notable differences between the 'pressure cooker' model and the 'pokemon' model (my 5 year old will love that!)

Could very well be. There are a few Central American places too. If you head West just past Dufferin, in one strip plaza is a good Vietnamese place and an even better El Salvadorian places (their papusas and coleslaw are awesome!) - and if you like Baklava - an excellent pastry shop - very diverse plaza! But then again, such is our wonderful GTA.