Text 14140, 120 rader
Skriven 2007-04-17 13:50:40 av Carol Shenkenberger (6:757/1)
  Kommentar till text 14056 av mark lewis (1:3634/12.0)
Ärende: Re: Rice Cookers And 70128
==================================
*** Quoting mark lewis from a message to Carol Shenkenberger ***

ml>does 20 (!) cups...

 CS> Rule of thumb then tells me it will not be 'happy' making less than
 CS> 4 cups rice.  Too big for your needs though probably will double
 CS> nicely as a steamer?

ml> yes, and yes... i've also actually started making 4 cups at a time but
ml> using the old pot on the stove method... i've gotten rather tired of p
ml> and mac'n'cheese all the time so, in the same fashion that we rotate m
ml> we can also rotate starches and each of us can have what we want...

Ok!  The monster unit you have, I suspectwill reliably make 2 cups raw rice
with 4 cups water just fine (6 cup yield) but be a bit chancy lower.  I'l add
it probably doesnt do more than 16 total yield cups reliably as well.

We have 2 of those monster units in the CPO mess and every meal, we eat it all
up from both of them and go looking for more <g>.

If you are happy with the stove method (I hate the cleanup from that), no
reason to swap.  Definately no reason if you like 'separatist rice' vice the
Asian type where they are all having a happy orgy with each other.

ml> i'll have to look thru the recipes i have and see if i have any congee
ml> recipes... i'm sure i do as i generally grab and import most everythin
ml> it affords me the ability of greater varity in the flavor and textures
ml> of the SOS O:)

Sure!  I'll add a few in the next few posts for you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarols Japan 'Rice Soup'
 Categories: Xxcarol, Soups, Japan
      Yield: 16 Servings
 
      2 qt Chicken stock
      3 c  Dry rice, calrose
    1/2 c  Chopped green onions
    1/2 c  Chopped bok choy (cabbage)
    1/2 c  Shrimp meats, deshelled
    1/2 c  Mussels or clams, deshelled
    1/4 c  Chopped squid
    1/4 c  Octopus chopped
    1/2 c  Shredded carrots
      2 oz Shredded dry nori (seaweed)
      1 tb Dry parsley
      1 ts Black pepper
 
  I've had this many times here in Japan but cant find the recipe typed
  up anyplace.  It's very close though to 'congee'. To serve this
  right, you need a metal or very thick pottery pot with a lid and
  several small bowls to serve it out in to each person.  Heat the pot
  by filling with hot water from the sink, and place the cover over it.
  
  Place all the ingredients in a soup pot and let boil for 10 mins, then
  serve in the preheated dinner pot.
  
  Add raw eggs to the dinner pot and let them cook in the liquid as
  you serve dinner.  How many is up to you, but 6 would be normal for a
  12 person dish.  As this is made to be served 8 people at a time,
  you'd add 4 and next meal, another 4.
  
  The meats are all pretty much precooked and all veggies are fine
  chopped or shredded.  The squid can be all just the left over
  tentacles and that is actually perfect for using them up.  If you do
  not have octopus, use more squid.  The reverse also works.
  
  Excellent place for any leftover seafood type as long as it is deboned
  first.  Little balls of Kamaboko (fish paste) work really well here.
  The key is lots of different things, not too much of any one.
  
  Optional additions run into the hundreds but these are good ones:
  Tofu in small cubes, mild white cheese added at the serving time
  (small chunks that melt in the almost boiling serving dish as the raw
  eggs cook), chili powder of choice at the serving table, edamame (soy
  beans, fresh), spinich.
  
  Serving suggestions:  With hard crusty bread, hot tea, and fresh
  cucumbers.
  
  From the Japan kitchen of:  xxcarol 23May2005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Japan Cholula Rice
 Categories: Xxcarol, Fusion
      Yield: 8 Servings
 
      1 c  Medium grain rice, calrose
  2 1/2 c  Water
      2 ds Cholula hot sauce
 
  Cholula Hot Sauce is a mildish one from Mexico, with a distinctive
  round wodden ball shaped top.  It's not tobasco but is normally sold
  in the same area.  It lacks the vinigar base in any notable way that
  gives the tang of vinigar to so many hot sauces, but instead has a
  deeper richer chile roast flavor.  Excellent for cooking, it retains
  it's flavor well.
  
  Fusion cookery in Japan, lead to this being a preferred brand at the
  local Sasebo commisary.
  
  One excellent use is to flavor rice making water.  Just add 2 dashes
  to the water and cook as normal in your ricemaker.  If you want a
  milder product try just one dash then serve extra in the bottle at
  the table. You can also add butter to the rice at the table and the
  flavors will match well.
  
  From the Fusion Sasebo Japan kitch of:  xxcarol 4June2003
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)