[问题]电饭煲
不用中国城，Amazon上就有，强烈推荐象印的，我以前做过汇报的，小k你买5杯的就行了，可以定时，做粥，各种米，最好的是那个induction heat neuro fuzzy 的，不过只有这个：Zojirushi NH-VBC18 Induction Heating System Rice Cooker & Warmer (10 cups) ， 还不是amazon卖的。
我们的跟下面这个差不多，就是是10杯的，这个是5.5杯的：
Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White
http://www.amazon.com/Zojirushi-NS-ZCC1 ... &s=kitchen
我们的跟下面这个差不多，就是是10杯的，这个是5.5杯的：
Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White
http://www.amazon.com/Zojirushi-NS-ZCC1 ... &s=kitchen
钻石恒久远
What is the difference between NS-ZCC and NS-KCC model? Both seems to have computer controlled logic. and kcc has 3 cup option
http://www.amazon.com/Zojirushi-NS-KCC0 ... ome-garden
http://www.amazon.com/Zojirushi-NS-KCC0 ... ome-garden
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其实如果不太讲究的话，可以用微波炉做粥，塑料饭盒开着盖，放上煮粥比例的水和米，火力六七成，十五二十分钟可以吃了。如果煮饭，就放煮饭比例的水和米，火力六七成，二十分钟可以吃。记得一定不要盖盖子。
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it's an older version, my impression is they have new models every couple of years, timeline should be (starting from the oldest):
micom programmable --> neuro fuzzy --> induction heat
1, The micom one can keep warm for 8 hours, the fuzzy ones can keep warm for 12 hours.
2, The rice selection of micom one (white/brown, mixed, sweet) is less than later models (white, sushi, mixed, porridge, sweet, semi-brown, brown, rinse-free).
3, The fuzzy ones have two timers, not sure if micom one have one or two.
To me, the 3 cups is too small, if you want to use it for years (we have this one for 4 years already), you need to consider the family growth possibility
micom programmable --> neuro fuzzy --> induction heat
1, The micom one can keep warm for 8 hours, the fuzzy ones can keep warm for 12 hours.
2, The rice selection of micom one (white/brown, mixed, sweet) is less than later models (white, sushi, mixed, porridge, sweet, semi-brown, brown, rinse-free).
3, The fuzzy ones have two timers, not sure if micom one have one or two.
To me, the 3 cups is too small, if you want to use it for years (we have this one for 4 years already), you need to consider the family growth possibility
Knowing wrote:What is the difference between NS-ZCC and NS-KCC model? Both seems to have computer controlled logic. and kcc has 3 cup option
http://www.amazon.com/Zojirushi-NS-KCC0 ... ome-garden
钻石恒久远
瓦煲就久啦，要煲到绵，怎么也得一个多小时。还是先大火烧开，再小火煮。如果上来就小火，要很久的。Knowing wrote:how long does 瓦煲 take?
用米碎煲也比较容易绵。
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I use Zojirushi, the oneDeBeers mentioned numerous times.
I suggest you wash the rice and soak it in cold water for an hour or so, that cuts down the cook time to 煲到绵. I learned this from some Cantonese 煲粥 booklet. My testing tells me it works. Rice breaks down faster and easier. But even that would take ~40 minutes. For that 30 minutes' frame you'll have to watch Rachel Ray -- I don't know if she covers such topic, I usually switch channel immediately when I see her on the screen, or more often, even when I hear her voice before seeing the image
I suggest you wash the rice and soak it in cold water for an hour or so, that cuts down the cook time to 煲到绵. I learned this from some Cantonese 煲粥 booklet. My testing tells me it works. Rice breaks down faster and easier. But even that would take ~40 minutes. For that 30 minutes' frame you'll have to watch Rachel Ray -- I don't know if she covers such topic, I usually switch channel immediately when I see her on the screen, or more often, even when I hear her voice before seeing the image
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family growth possibility? Are you kidding me? I will have to get another apartment before any kind of family growth that brings the daily rice consumption over 3 cups...
I do want the famous Neuro fuzzy control though. Let me go to the store and check out the actual size to see if the fancy control is worth the extra space
I do want the famous Neuro fuzzy control though. Let me go to the store and check out the actual size to see if the fancy control is worth the extra space
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She is everywhere! You can't help but to catch her show. I turn on my TV for no more than a couple hours a week, and sure enough, she pops out somewhere.
What's annoying is that she tries to dumb down everything. Every dish has to be fast and quick, and ends up with, "how Eeeasy is that!" I just want to scream, "I don't want it easy! I certainly don't want to use jarred marinara sauce and canned chicken stock. yyyyiiicks!"
What's annoying is that she tries to dumb down everything. Every dish has to be fast and quick, and ends up with, "how Eeeasy is that!" I just want to scream, "I don't want it easy! I certainly don't want to use jarred marinara sauce and canned chicken stock. yyyyiiicks!"
我推荐三洋的这个：http://www.amazon.com/Sanyo-ECJ-D100S-M ... ome-garden
好处：米饭/粥，慢煮锅，蒸锅三合一。我早上三分之一喝牛奶，三分之一喝豆浆，三分之一喝各种粥（二米粥，红豆粥，绿豆粥，。。。）。这个慢煮的功能也经常用。炖牛腩，炖排骨，还可以卤各种东西。配粥吃的可以做五香花生米。早上把各种调料+水+花生米放进去，定时8小时。晚上回来花生米卤好了，又香又糯，盛出去放凉，电饭锅里再放上煮粥的原料。第二天早上，加个咸蛋或者火腿，什么都有了。
我没有试过煮米饭需要多长时间，都是早上放好大米和水，定时，晚上回来米饭热乎乎的正好吃。
我的经验是：6.5杯大米，配10杯米的水量，煮出来的米饭软硬最好。
这种电的慢煮锅比炉子上用的慢煮锅好处就是，煮上之后，人可以离开。
好处：米饭/粥，慢煮锅，蒸锅三合一。我早上三分之一喝牛奶，三分之一喝豆浆，三分之一喝各种粥（二米粥，红豆粥，绿豆粥，。。。）。这个慢煮的功能也经常用。炖牛腩，炖排骨，还可以卤各种东西。配粥吃的可以做五香花生米。早上把各种调料+水+花生米放进去，定时8小时。晚上回来花生米卤好了，又香又糯，盛出去放凉，电饭锅里再放上煮粥的原料。第二天早上，加个咸蛋或者火腿，什么都有了。
我没有试过煮米饭需要多长时间，都是早上放好大米和水，定时，晚上回来米饭热乎乎的正好吃。
我的经验是：6.5杯大米，配10杯米的水量，煮出来的米饭软硬最好。
这种电的慢煮锅比炉子上用的慢煮锅好处就是，煮上之后，人可以离开。
Oh god, Sandra Lee is the worst! Her motto goes something like "70% store bought, 30% homemade, you take 100% of the credit." 
Though I have to say, she has the perkiest boobs on food network. 
Rachel Ray is better in comparsion, then you have Giada who is doing easy-Italian-everything. She has more cleavage shots than everyone else. When I watch her shows, I am often left ot wonder, am I supposed to watch the ricotta fritters or her boobs?
Though I have to say, she has the perkiest boobs on food network. Rachel Ray is better in comparsion, then you have Giada who is doing easy-Italian-everything. She has more cleavage shots than everyone else. When I watch her shows, I am often left ot wonder, am I supposed to watch the ricotta fritters or her boobs?
Sandra Lee reminds me of Stepford? Wives. She 's so full of pretense and often remembers to remind the viewers "when I was in college ... After I gruduated from Wisconsin Univ ...."
Rachel Ray doesn't have the look or figure, yet you must admit recently since she becomes popular among American heartland viewers, her image designer has been working overtime.
Giada, I like her show and her as a person, not madly like but I don't mind watching her. She doesn't remind me of pushy car salesmen or desperate housewives. Her boobs, it's in the family, have you seen her mother, who occassionaly appears on the show and acts flirty all the time? Giada doesn't have a nice lower body, unfortunately.
Rachel Ray doesn't have the look or figure, yet you must admit recently since she becomes popular among American heartland viewers, her image designer has been working overtime.
Giada, I like her show and her as a person, not madly like but I don't mind watching her. She doesn't remind me of pushy car salesmen or desperate housewives. Her boobs, it's in the family, have you seen her mother, who occassionaly appears on the show and acts flirty all the time? Giada doesn't have a nice lower body, unfortunately.
脚翘黄天宝
光吃红国宝
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There was an article recently in ... perhaps Business Week or something, I don't remember, about the growing popularity of food shows with young viewers, especially young male viewers who are not really interested in cooking. Giada DeLorentes is the favorite of college boys. She is (not my word) a sex symbol for them. In the story a kid said he would record her shows when he has classes so that he doesn't miss her on TV. There was also rumors speculating GD going under the knife, because some viewers feel that her nose looks different from before.
I have doubts about skinny chefs, so when it comes to Italian food I have more faith in Mario Batali.
I have doubts about skinny chefs, so when it comes to Italian food I have more faith in Mario Batali.
I think Giada's cooking is fine, but her cleavage and her hair are better. Instinctly I don't trust her, she is too skinny for a cook.
Cava, that's exactly why Rachel Ray appeal the middle-America. Have you been to the midwest? People there want mediocre things in large quantities. Anything remotely refined attracts suspicion.
Cava, that's exactly why Rachel Ray appeal the middle-America. Have you been to the midwest? People there want mediocre things in large quantities. Anything remotely refined attracts suspicion.
Nigella Feast wears too much makeup.
Frankly hot chicks are not enough to keep me in front of TV. Not that I watch much TV. But even when I sit in the bathtub and listen to the news instead of actually watching, I prefer the thoughts that I am listening to a cute guy talking, aka AC.
Honestly as much as I enjoy cooking, I just don't enjoy cooking shows at all. To me, the joy of cooking comes from doing it, the actual smell and texture of food...
Frankly hot chicks are not enough to keep me in front of TV. Not that I watch much TV. But even when I sit in the bathtub and listen to the news instead of actually watching, I prefer the thoughts that I am listening to a cute guy talking, aka AC.
Honestly as much as I enjoy cooking, I just don't enjoy cooking shows at all. To me, the joy of cooking comes from doing it, the actual smell and texture of food...
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I don't like Nigella Lawson's food or her image as 'domestic goddess', or the way she flirts with the camera. And she is forever nibbling something pinched from somewhere, as if the second title of her show is called 'indulge yourself, it doesn't matter'!
Am not so fond of Jamie Oliver either but at least his food is good.
Am not so fond of Jamie Oliver either but at least his food is good.
Are Nigella's recipes any good? I have the suspicions that lots of recipes out there are not tested, especially those by Gourmet and Saveur. Increasingly these cookbooks and magazines have become food porn with lots of lush photo spreads and dimples, but the recipes suck. I just tried one the other night, ugh, it's not half as appetizing as it looked.
Well she obviously enjoys food, so maybe her recipes aren't that bad. I just have no interest to try her stuff as I don't like her
Actually do you have any good online recipe site to recommend? Usually I would go for good old Delia Smith, that shows how traditional I am
Delia has a reputation to make tests before she writes.
Actually do you have any good online recipe site to recommend? Usually I would go for good old Delia Smith, that shows how traditional I am
Delia has a reputation to make tests before she writes.Is it the Les Halles Cookbook? I have that one. The paper and design is impressive, just the cookbook itself is not that practical.
I have never read Ian Garten's recipie. Maybe because I don't like the Barefoot Contessa show too much. I'll try some of her recipes next time then.
As for Batali. I like his personality, and his bright clogs.
I have never read Ian Garten's recipie. Maybe because I don't like the Barefoot Contessa show too much. I'll try some of her recipes next time then.
As for Batali. I like his personality, and his bright clogs.
脚翘黄天宝
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Yup, the Les Halles cookbook, that's the one. I bought it because I wanted to make the demi-glace which Bourdain extolled and salivated in his other books. But it's been two years, and I still haven't done that. And just like huahua said, the book is not practical at all, but it's nice and thick.
I like the section in Batali's first cookbook that teaches the basic of making pasta and gnocchi, starting with the types of flour to use. Once I didn't heed the book's advice and added some semolina to the flour while making ravioli. I thought I was improvising, but that turned out to be such a bad mistake, and later on in the evening three guests had to eat my mistake for dinner. So from then on, I stick to what he says.
I like the section in Batali's first cookbook that teaches the basic of making pasta and gnocchi, starting with the types of flour to use. Once I didn't heed the book's advice and added some semolina to the flour while making ravioli. I thought I was improvising, but that turned out to be such a bad mistake, and later on in the evening three guests had to eat my mistake for dinner. So from then on, I stick to what he says.