Cookin again

[Dannyalcatraz]

Reminds me of the time my wife and I got condensed milk and evaporated milk mixed up. Our "dessert" mac n' cheese was so gross we haven't made the same mistake again!

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.

 

[Jahydin]

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.

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?

 

[Dannyalcatraz]

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 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]

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.

They make pretty good onion rings.

 

[Dannyalcatraz]

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?

 

[TiQuinn]

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?

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]

I’m looking for advice on buying a rice cooker.

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]

@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.

 

[Dannyalcatraz]

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.

 

[TiQuinn]

I made Kenji Lopez-Alt’s Scallion oil noodles for dinner tonight, and OMG…

Easy. Cheap. Delicious.