I know what you mean- made a turkey noodle soup with sweet onions by accident. (We NEVER buy sweet onions.
) It was mind-bogglingly awful.
Cookin again
- Thread starter Dannyalcatraz
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) It was mind-bogglingly awful.
Jahydin
Hero
Only use I've found for sweet onions is Hawaiian potato mac salad. I imagine they're popular though with as much as they grow/stock them?I know what you mean- made a turkey noodle soup with sweet onions by accident. (We NEVER buy sweet onions.
I haven’t done much with them myself, but I’m sure they’re good for SOMETHING. Maybe raw on a hamburger? Or perhaps their sugar content makes them better for applications involving caramelization.
CleverNickName
Limit Break Dancing (He/They)
They make pretty good onion rings.I haven’t done much with them myself, but I’m sure they’re good for SOMETHING. Maybe raw on a hamburger? Or perhaps their sugar content makes them better for applications involving caramelization.
I’m looking for advice on buying a rice cooker.
I’ve gotten pretty good at doing basic brown or white rice in a regular stovetop pot over the past 3+ years, but I’ve had a bad streak the past month and I’m tired of the screwups.
I need something that’s going to to do 2-4 cups uncooked (at least) brown or white rice, consistently, used 1-2 times a week. I want something that will last years, not months, so I want something decent quality, timed turn-off and turn on features would be great. Durability is a must- I’ve seen reviews of cookers that apparently do a great job, but break in 12-18 months.
But I’m also not looking for the Rolls Royce of rice cookers, and I’m not cooking for a big family or a restaurant.
Any advice?
I’ve gotten pretty good at doing basic brown or white rice in a regular stovetop pot over the past 3+ years, but I’ve had a bad streak the past month and I’m tired of the screwups.
I need something that’s going to to do 2-4 cups uncooked (at least) brown or white rice, consistently, used 1-2 times a week. I want something that will last years, not months, so I want something decent quality, timed turn-off and turn on features would be great. Durability is a must- I’ve seen reviews of cookers that apparently do a great job, but break in 12-18 months.
But I’m also not looking for the Rolls Royce of rice cookers, and I’m not cooking for a big family or a restaurant.
Any advice?
We have an Aroma 6-cup rice cooker that was about $25. Haven’t had a bad batch of rice since we started using it. Ours isn’t timed, but I know the brand has others that are.
Jahydin
Hero
I know it's expensive, but Zoji is a worldwide name for a reason. I've had mine for 6 years now and have been enjoying perfect rice twice a week. It's been especially nice for consistent sushi rice since that's one of my favorite dishes.
I'd recommend the following, but they do offer many other options at differing price points.
Jahydin
Hero
@Dannyalcatraz
As another option, I also use my Instant Pot to make to make non-plain rice all the time, so that would work too!
Here's a vid on brown rice, a vid on Jasmine, and another on Mexican for some examples.
As another option, I also use my Instant Pot to make to make non-plain rice all the time, so that would work too!
Here's a vid on brown rice, a vid on Jasmine, and another on Mexican for some examples.
So I beer-braised a pair of 3.5lb CB briskets at low heat overnight.
I had to tweak my method a little. Usually, I use 2 darker beers (like Guiness or Shiner Bock) or 1 dark and one lighter beer (like Shiner Blonde, Kirin or Blue Moon). But I only had Blue Moon on hand. I also use a can of beef broth, but I seemed to be out and substituted chicken broth. Some braising liquid was a bit lighter flavored than usual.
Sliced them up and had a taste of one’s end cap: damn near spoon tender; quite tasty. I’m beginning to think this method is almost foolproof.
I had to tweak my method a little. Usually, I use 2 darker beers (like Guiness or Shiner Bock) or 1 dark and one lighter beer (like Shiner Blonde, Kirin or Blue Moon). But I only had Blue Moon on hand. I also use a can of beef broth, but I seemed to be out and substituted chicken broth. Some braising liquid was a bit lighter flavored than usual.
Sliced them up and had a taste of one’s end cap: damn near spoon tender; quite tasty. I’m beginning to think this method is almost foolproof.
