Indian curry is an opportunity to learn about the combination of the two types of spices with less effort, but I agree spicing up a Japanese curry can work if one is okay with experimenting.
I like that Japanese curry can be made quickly and by only chopping a few root vegetables that keep long in the pantry
The stainless steel inner pot was the main reason Pailin's Kitchen switched, but it sounds like the Instant Pot is easier to clean since it doesn't burn the rice.
I personally don't recommend keeping the same batch of rice on keep warm mode all day for food safety, which was mentioned in the comments of the Pailin's Kitchen video, but if it works out then it works out.
I don't mind reheating rice in the microwave. There are many pre-made rice options that do the same
Regardless, there are plenty of ways for people to get their rice fix 😂 so it's just a matter of finding one that works for one's needs
Ethan mentions it in the video with the stove top method since it varies based on the saucepan, but if you have a method that consistently makes rice the way you like it, then stick with that.
Zojirushi is designed for households that have rice for each meal, 3x a day. Even then, Pailin's Kitchen noted in https://youtu.be/j9tvO5XNGkU that replacement parts are expensive, so a more entry-level rice cooker can be more worth it. Washing rice in a separate bowl might help reduce wear and drying the gasket might help it last longer, but I digress.
IMO, an Instant Pot is more versatile since it's designed as an all-in-one appliance. However, I have an oven, stove top, and enamel cast iron, so I'd rather make use of them. Rice is challenging in cast iron because of heat retention; it's actually easier to cook it in the oven.
For me, a rice cooker frees up the oven and is very set-it-and-forget-it, so it was an easy choice
If I didn't already have the above, I'd probably have a rice cooker and crock pot, for which I understand the Instant Pot is a good replacement
For brown rice in an on/off rice cooker, try doing 1:1 + 0.5 cups of water for evaporation.
TL;DR/W:
When cooking different types of rice sous vide, they all absorb water in a 1:1 ratio. The only difference is how long it took to cook through (white long grain is less than brown or wild, for example).
So, the deciding factor is how much the cooking method evaporates water in that time. Sous vide can't evaporate water, so it's still 1:1 but other methods need more water. Rice cookers are pretty consistent, so it's easier to calculate the additional water for evaporation. For white rice, it's about 0.25 cups for evaporation while brown rice needs about 0.5 cups for evaporation because it cooks longer.
There are more details in the video/blog post about other methods, like boiling rice similar to pasta
On the hour, the clock springs to life with motion and melody, playing one of 40 finest-quality sound melodies, each with opening and closing sequences that add theatrical flair. Complete with 22 sparkling crystals dazzle and dance as part of the clock’s magical display. Crafted with crystal glass for clarity and elegance, the Snow Castle Clock features: light sensor to automatically silence melodies and motion in the dark, demonstration button to preview the show anytime, volume control to suit your space,
I mean, thanks to AI, we'll look back at these kinds of comics and reminisce about how artisanal they are, and how they don't make them like this anymore.
Tiz from Bravely Default: Flying Fairy
It's not looking good, Chat 😅
Indian curry is an opportunity to learn about the combination of the two types of spices with less effort, but I agree spicing up a Japanese curry can work if one is okay with experimenting.
I like that Japanese curry can be made quickly and by only chopping a few root vegetables that keep long in the pantry
I find that it stands for spice-level, not heat-level. And that spice-level is how much of the general spices they add, not chili spices.
If it's chili spice you're looking for, an Indian curry might work out better than a Japanese curry
The stainless steel inner pot was the main reason Pailin's Kitchen switched, but it sounds like the Instant Pot is easier to clean since it doesn't burn the rice.
I personally don't recommend keeping the same batch of rice on keep warm mode all day for food safety, which was mentioned in the comments of the Pailin's Kitchen video, but if it works out then it works out.
I don't mind reheating rice in the microwave. There are many pre-made rice options that do the same
Regardless, there are plenty of ways for people to get their rice fix 😂 so it's just a matter of finding one that works for one's needs
Ethan mentions it in the video with the stove top method since it varies based on the saucepan, but if you have a method that consistently makes rice the way you like it, then stick with that.
Zojirushi is designed for households that have rice for each meal, 3x a day. Even then, Pailin's Kitchen noted in https://youtu.be/j9tvO5XNGkU that replacement parts are expensive, so a more entry-level rice cooker can be more worth it. Washing rice in a separate bowl might help reduce wear and drying the gasket might help it last longer, but I digress.
IMO, an Instant Pot is more versatile since it's designed as an all-in-one appliance. However, I have an oven, stove top, and enamel cast iron, so I'd rather make use of them. Rice is challenging in cast iron because of heat retention; it's actually easier to cook it in the oven.
For me, a rice cooker frees up the oven and is very set-it-and-forget-it, so it was an easy choice
If I didn't already have the above, I'd probably have a rice cooker and crock pot, for which I understand the Instant Pot is a good replacement
Ethan Chlebowski did a video on rice in https://youtu.be/IjjdAheuNKs where he cooks rice sous vide to determine water ratios and cook times. There are more details in the companion blog post at https://www.cookwell.com/education/video-companion/rice-cooking-fundamentals-4-methods
For brown rice in an on/off rice cooker, try doing 1:1 + 0.5 cups of water for evaporation.
TL;DR/W: When cooking different types of rice sous vide, they all absorb water in a 1:1 ratio. The only difference is how long it took to cook through (white long grain is less than brown or wild, for example).
So, the deciding factor is how much the cooking method evaporates water in that time. Sous vide can't evaporate water, so it's still 1:1 but other methods need more water. Rice cookers are pretty consistent, so it's easier to calculate the additional water for evaporation. For white rice, it's about 0.25 cups for evaporation while brown rice needs about 0.5 cups for evaporation because it cooks longer.
There are more details in the video/blog post about other methods, like boiling rice similar to pasta
Whipped cream, from the looks of it. To be fair, we didn't say types and styles of milk were mutually exclusive
It depends on your budget and location but Seiko makes clocks that meet your requirements:
https://www.seikoclocksusa.com/products/qxm615brh-melodies-in-motion-clock-brown.html
Shaolin Soccer (same director and a lot of the same cast) is also a good one
Not with Hawking Radiation.
They even made a lab-grown black hole to test it
For those who also lack encyclopedic knowledge of the show/memes, this is from Star Trek: The Next Generation episode Sub Rosa
The issue for a long time was that there is no markdown standard, so everyone had their own version of it.
CommonMark is gaining ground, so hopefully markdown will be the same everywhere soon
PIH-cawn instead of PEE-can for pecan. CAR-mel instead of KARA-mel for caramel. AWN-t instead of ANT for aunt. VAH-se instead of VAY-se for vase.
Which ones are right/wrong could probably start another Civil War
It was mentioned in another comment, but this is a Lenna reference.
I was more used to seeing Clarus the dogcow, so I forgot about Lenna
There are too many people that think rinsing hands with water is enough, or that using a urinal doesn't need hand rinsing much less washing.
Even post-COVID, habits are too hard to break
Japan doesn't have paper towels or air dryers in their bathrooms.
Why?
Because everyone carries a handkerchief to dry their hands. They even sell them at airports when you land.
I've been trying to bring back the handkerchief in the States, but not as many places sell them
Yep, my grandmother went through the Great Depression and didn't eat pork unless it was well done. For example, bacon had to be crispy.
Turns out trichinosis can kill children, and not silently in their sleep.
These days, commercial pork is highly regulated and safer to the point you only have to be cautious with smaller ranches.
Unpasteurized milk has a similar story, but my grandmother swore drinking that as a child was why she never had osteoporosis.
Me? It's 2024, most food lacks nutritional value, so I cook everything to temp and take supplements
— Once-ler, 2012
I mean, thanks to AI, we'll look back at these kinds of comics and reminisce about how artisanal they are, and how they don't make them like this anymore.
Good times... Good times...