Submitted by Stuart Broz on Fri, 07/10/2009 - 7:12pm
This morning Angela made me sushi for breakfast. She cooked the rice in the rice cooker, mixed it with seasoned rice vinegar, mixed in some laver(edible dried seaweed), and topped it with a chopped avocado.
Submitted by Stuart Broz on Tue, 02/24/2009 - 11:42pm
Do you have an electric wok languishing in a closet somewhere? Many people do. I actually acquired mine when I moved into an apartment several years ago and found it in a cupboard. I don't know about elsewhere, but electric woks became very popular in the United States as Chinese food became less exotic and people wanted to begin making stir-fried food at home. Ironically, electric woks aren't very good at authentic stir-frying. Among other things, they rarely get anywhere near hot enough, they usually have non-stick coatings (less than ideal), and they are stationary. While they aren't actually all that useful for their intended purpose, you can retrieve yours from the closet because there are plenty of other things you can do with it.
Submitted by Stuart Broz on Wed, 02/18/2009 - 10:29pm
Image by Andrew MagillOver at The Kitchn (one of my favorite blogs), there is a discussion about the best way to reheat leftover rice. I know that I am a horrible judge of quantities of certain foods, and rice is one of them. Unless I'm really careful, I tend to make far too much of it. As a result, I was curious as to how the discussion went.
Submitted by Stuart Broz on Thu, 02/12/2009 - 7:12am
Over the weekend, I realized that my vegetable scrap box was getting full, so I made some stock.
I also noticed that I had some frozen chicken bones, so I tossed those in and ended up with chicken soup for dinner.
Usually, when I make stock or soup I stash leftovers in freezer safe containers. This time, I reserved some and froze it in an ice cube tray.
Submitted by Stuart Broz on Tue, 02/03/2009 - 2:37pm
Before I learned to cook my rice in the oven, I would regularly burn it on the stovetop.
There's really not too much to this method. Put your rice and water in a tightly-covered oven-safe casserole dish and bake it at 350°F (177C). Because you're using the oven, the heat will be less directional and your rice won't burn on the bottom. Using a pyrex or ceramic casserole helps there, too.