HomeRoast Digest


Topic: OT: Zojirushi rice cooker (49 msgs / 1081 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
I used to use one for cupping. I liked the way it aerated the water 
when you pump it. But it did die after 1 year (and a lot of use).
As far as their rice cookers lynne - get one! They are expensive but 
make fantastic rice (and porridge and steel cut oats etc). You have 
to ge the fancy micom fuzzy logic model - i think thats what they 
call it. I saw them using it on iron chef (the real one) years ago. 
many of them are too large. we have a 3 cup model we have used for 6 
years or more. that's the best size, except for huge families.
tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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2) From: miKe mcKoffee
Using two 5L Zojirushi's at the Kafe. Great units for Press, Americano water
and teas, energy efficient holding selected temp. One for 6 months, the
other a couple months replacing a 2 or 3yr old 3L that died. (Hotwater on
demand units, not rice cookers:-) I thought the water pump would be the
first failure, nope intead just entirely died not even powering on anymore.
Obviously would buy again since did when the 3L died.
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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3) From: Dave Huddle
'As far as their rice cookers lynne - get one! They are expensive but
make fantastic rice (and porridge and steel cut oats etc). '
I got one for Cindy a few years ago - don't remember the size (it is
in storage right now)  but she really likes it!
Sometimes sets it up in the AM so the rice is almost finished when she
gets home from work.
We're seriously thinking about the hot water gadget when the kitchen
renovation is finished.  (NO kitchen since Feb. 4 - just a few more
detail$ and lot$ more $$ )
Dave
Westerville, OH
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4) From: Allon Stern
On May 20, 2008, at 12:51 PM, Dave Huddle wrote:
<Snip>
I have a rice cooker at the office. Had a cheap one for many years,  
until a cowworker ... um, destroyed it. Knocked it off the counter by  
accident. She bought me a replacement one which is very nice.
I frequently have a Trader Joe's, MTR, or other shelf-stable package  
of indian fare along with some basmati rice for lunch - inexpensive  
and tasty! I also cook brown rice, which is much yummier and better  
for you, but harder to nail down the cooking time/water, and takes a  
lot longer to cook.
-
allon
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5) From: Zara Haimo
I just replaced a cheap rice cooker with one of the new induction Zojirushis 
(they are a step up from their fuzzy logic models).  I only wish I'd gotten 
a Zojirushi years ago.  The rice is fluffy and never burnt on the bottom. 
It does quinoa and other grains beautifully too and keeps everything warm 
for hours.  My only complaint is that the rice takes a while to cook, so I 
have to plan ahead a little better.  I have what they call the 5 cup size 
and it's plenty for 6 people.  If you get one, don't lose the special cup 
that comes with it as you'll need it to measure accurately.
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6) From: Mike Chester
I have the same one and I have been very pleased with its performance.  In 
the past, I always thought that brown rice tasted like paste mixed with 
sawdust, but the special profiles for brown rice that are preprogrammed into 
this cooker, makes wonderful nutty flavored brown rice, unlike any I had 
previously tasted.  It also has a profile for sushi rice which requires 
different cooking that regular rice.  It is a bit pricey, but I feel it is 
worth it.
Mike

7) From: Dave
On Tue, May 20, 2008 at 1:44 PM, Mike Chester  wrote:
<Snip>
Aww geez!! you would have to say it's worth it;-) Now I won't be happy
'til I get one!
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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8) From: John Brown
one thing you can do for the brown  rice is put a tsp of butter in a 
frying pan  dump all the brown rice in the pan a lightly toast the 
grains before you put in the rice cooker, a tip from good eats on the 
food channel.  then go ahead with the big Z rice cooker for brown rice.  
and i  have the  fuzzy logic cooker my self.  one of the advantages of 
being retired Military
Mike Chester wrote:
<Snip>
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9) From: Ira
At 01:55 PM 5/20/2008, you wrote:
<Snip>
And sadly, he'd be correct. I had one of the $14 ones for years and 
now we have a Fuzzy Logic one and it just works perfect every time.
Ira
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10) From: javafool
The Zojirush rice cooker also does a wonderful job cooking McCann's Steel
cut oatmeal:
David Bloom says: =
Now the way to create the best darn bowl of McCann's you will ever likely
set spoon to is to use the porridge setting but forget the lines. Use 1 part
grain to 2 parts water. Feel free to dump in a handful of plump flame
raisins or Craisins, a pinch of salt, a shake of apple pie seasoning and a
dash of vanilla. Mornings will never be the same.
And it wouldn't be breakfast without fresh roasted coffee from SM, currently
drinking Kona Kowali XF and Kenya Thika -Gethumbwini Peaberry.
Terry
one thing you can do for the brown  rice is put a tsp of butter in a =
frying pan  dump all the brown rice in the pan a lightly toast the =
grains before you put in the rice cooker, a tip from good eats on the =
food channel.  then go ahead with the big Z rice cooker for brown rice.  =
and i  have the  fuzzy logic cooker my self.  one of the advantages of =
being retired Military
Mike Chester wrote:
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11) From: peterz
Wow!
Last time rice cookers were brought up on this list, I went on a 
scavenger hunt for one. Needless to say, I found lots of them in Thrift 
stores for a buck or  two.
The kind that boil water in a separate chamber and steam the rice in 
another. Tried, rice, oatmeal, steel cut oats.
Garbage!
All of it!
Did not even have the heart to bring the dear contraptions back to the 
thrift stores.
Please tell me, what is so great or so different about these Zojirushi 
models?
Are the induction models really that much better than the fuzzy logic? 
Big price difference there also.
Lynne,
When shopping in a Chinese grocery store in Everett ( May have been 
Malden) a few years ago, they had the Zojirushi hot water pots for quite 
a bit cheaper than the then current market. If you need to know the name 
or location I can find out for you.
Sorry I did not buy one :(
Was not looking for a rice cooker then.
But, with the price of food going up and up, we may switch to using rice 
as a main course for meals. If only it tasted great.
It has increased in price in Costco, but only up to what I think should 
have been a reasonable price to begin with.
PeterZ
Wants to learn about it all, here in LHC, AZ
Allon Stern wrote:
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12) From: Zara Haimo
The cheap rice cookers have a heating element below the pot.  They tend to 
burn the rice on the bottom.  They also tend to overcook the rice so you get 
mush instead of fluffy grains.
I jumped straight from a cheap one to an induction model, so I have no 
experience with fuzzy logic.  The reviews I found online convinced me that 
induction would be best since the induction technology heats the whole pot, 
so the rice cooks very evenly throughout.  However, any Zojirushi rice 
cooker should do a great job - it is the top brand for rice cookers.
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13) From: Dave
I doubt it, buuttt...
Does anyone have experience what seems to be the upper echelon of rice
cookers (Zojirushi induction) as compared the only "excellent" ones
(Zojirushi micom fuzzy logic)???
I see in the descriptions at Amazon that the induction models have
settings especially for brown rice, but I don't see that listed in the
others...
I like brown rice, when its done right...
Thanks!
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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14) From: John Mac
I can't believe how much I'm learning about rice cookers here on the home
roast list!  ;-)
On 5/21/08, Dave  wrote:
<Snip>
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15) From: Lynne
Peter -
Bet it was Malden. There's one of the Super 88 stores there - although,
there might be some Asian groceries in Everett, too, now. I'm originally
from Malden - and my 5 month fiasco move was back there. Best thing about
the apartment there (no - only good thing) was that I was within walking
distance of the Super 88. I think I lived on baby coconuts (the white ones
w/the soft custardy center). Mmmm.
Tom & everyone else -
Thanks so much for sharing about this rice cooker. I'm going to keep looking
on Craigslist & eBay - but, for now, with all this talk of wonderful rice
(and rice tastes delish when made right) - well, it made me look for
instructions on making brown rice in the oven. I learned how to do this
before Alton Brown showed it on his program (yes, John - that's a terrific
way to prepare it!).
I saw Madhur Jaffrey prepare it on television a long time ago.
Couldn't find the exact recipe, but I combined the instructions she has for
(white) basmati rice w/Alton Brown's recipe. Came out fantastic!
She suggests soaking the rice (I used 3 cups rice) for about 30 minutes,
then draining it for 20. I sauteed some spices (needed more) & added some
salt, too, in some olive oil and butter, then added the rice. Sauteed that
for about five minutes or so, then added 5 cups of boiling water. Covered,
put in the oven & baked at 375 for an hour.
Was soft, fluffy - perfecto!! Been a long time since I baked rice like that
...
Lynne
peterz  wrote:
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16) From: Lynne
Yeah... just don't get us started about pierdogis and biscotti, lol.
Lynne
On Wed, May 21, 2008 at 11:22 PM, John Mac  wrote:
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17) From: Brian Kamnetz
I can't find any responses to Dave's question below:
"Does anyone have experience what seems to be the upper echelon of
rice cookers (Zojirushi induction) as compared the only "excellent"
ones (Zojirushi micom fuzzy logic)???"
I noticed that the Zojirushi micom fuzzy logic is about $135 (3 cup
model) and the Zojirushi induction model is about twice that.
Thanks for any insights!
Brian
On Wed, May 21, 2008 at 11:15 PM, Dave  wrote:
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18) From: Robert Flanery
I have one.  Cooks perfect rice every time, and no matter the type.  A
little practice and you can steam fish on rice and other such recipes.  If
ours died tomorrow, we would order one immediately.  The quick rice setting
makes better rice than most normal rice cookers.
It is my wife's favorite appliance.  And is used on a daily basis.
Extremely well built.
I guess you can tell we like it.
Rob
On Tue, Jul 1, 2008 at 2:33 PM, Brian Kamnetz  wrote:
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19) From: raymanowen
Might one infer that, with the the Zojirushi induction model, the cooked
rice might taste only half as good?
In Japan, Korea, Okinawa, the Philippines, Vietnam, and Thailand, I probably
could have traded a carton of Salem cigarettes for a rice cooker. With the
exception of Vietnam, the cooker of rice was our housekeeper and he/ she
always used a double boiler steamer.
I learned that fresh cooked steamed rice and vegetables blew the doors off
of my paltry cooking. Apolinar Pena showed me how to cook up some real tacos
at Clark. Egad- they loved those in the PI's.
Cheers, Mabuhay -RayO, aka Opa!
I could always be a taco bender if I keep blowing up espresso machines...
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20) From: Ira
At 11:33 AM 7/1/2008, you wrote:
<Snip>
I would guess, thought I don't know that the induction ones are less 
likely to burn, not much of a problem on the regualr Fuzzy ones 
unless I add a lot of stuff to the rice which confuses the machine. 
Robyn like Onions and spices in her rice.  I don't know if the 
induction would actually work better, but if it did, I would guess it 
would work better there.  It might also be faster.  While our Fuzzy 
makes wonderful rice, it's slower than other methods.
And we love our Fuzzy rice cooker, I think only the Espresso machine, 
toaster and microwave are used more;
Ira
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21) From: Porch, Ryan
I have a question to all I have a business that I run out of my college dorm roasting coffee and I was wondering I have been using a Mexican green coffee been that I get out of Cancun and was wondering what another type of coffee would be good for the roasting that is around 80 a 20lb bag?
 
RYAN
From: homeroast-bounces on behalf of Ira
Sent: Tue 7/1/2008 3:06 PM
To: homeroast
Subject: Re: [Homeroast] OT: Zojirushi rice cooker
At 11:33 AM 7/1/2008, you wrote:
<Snip>
I would guess, thought I don't know that the induction ones are less
likely to burn, not much of a problem on the regualr Fuzzy ones
unless I add a lot of stuff to the rice which confuses the machine.
Robyn like Onions and spices in her rice.  I don't know if the
induction would actually work better, but if it did, I would guess it
would work better there.  It might also be faster.  While our Fuzzy
makes wonderful rice, it's slower than other methods.
And we love our Fuzzy rice cooker, I think only the Espresso machine,
toaster and microwave are used more;
Ira
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22) From: Allon Stern
On Jul 1, 2008, at 3:55 PM, raymanowen wrote:
<Snip>
You could always ferment rice in it, then use the cooker with some  
tubing to distill out the alcohol.
Proof by induction!
-
allon
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23) From: Michael Wascher
The brown bit at the bottom is the best part!
On Tue, Jul 1, 2008 at 4:06 PM, Ira  wrote:
<Snip>
-- 
"Politicians are the same all over. They promise to build a bridge even
where there is no river." -- Nikita Khrushchev
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24) From: Zara Haimo
There was a thread about this a few weeks ago and I think someone answered 
then who had used both the fuzzy logic and the induction models.  I have the 
Z. induction rice cooker and love it, but I jumped from a low end rice 
cooker straight to the Z. induction rice cooker and have never used the Z. 
fuzzy logic models.
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25) From: Brian Kamnetz
Ira,
One of the points that seems to be made about the Induction model
pertains to brown rice. Do you make brown rice with your fuzzy
Zojirushi? I notice that on a Zojirushi site comparison of the various
modelshttp://wwcw.zojirushi.com/ourproducts/how_and_chart/howtochose_rice.htmlthat the Induction model can do Mixed rice, Shushi Rice, Porridge,
Brown Rice, and GABA Brown.
The fuzzy can do Mixed Rice, Sushi Rice, Rice, Porridge, and Brown
Rice. So, the difference appears to be GABA Brown rice.
Brian
On Tue, Jul 1, 2008 at 4:06 PM, Ira  wrote:
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26) From: Dave
Tom offers a lot of coffees in that price range:http://www.sweetmarias.com/prod.greencoffee.mvc.shtmlOn Tue, Jul 1, 2008 at 1:12 PM, Porch, Ryan  wrote:
<Snip>
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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27) From: Dave Smith
I'll second Rob's opinion on the Zojirushi rice cooker. Makes great
rice, easy to use. We've also been using it to keep rice warm over 24
hours and it's just as tasty the next day. I only wish I had heard of
this brand of cooker sooner. :)
D.
On Tue, Jul 1, 2008 at 12:56 PM, Robert Flanery  wrote:
<Snip>
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28) From: Robert Flanery
amen to the holding of rice.  I think it is probably better the second day
than the first.
One thing you don't get with the induction model, ever, is crispy rice.  In
the Philippines, this is somewhat of a delicacy, and often fought for among
the table.  I like a bit of it myself.
And the induction model does perfect brown rice.  Perfect.  I am of the
opinion that if it says it can do it, it can.  We really should make more
use of this tool.
On Wed, Jul 2, 2008 at 3:50 PM, Dave Smith  wrote:
<Snip>
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29) From: Brian Kamnetz
Dave,
What model of Zojirushi rice cooker do you have? Micom? Micom fuzzy
logic? Induction?
Thanks,
Brian
On Wed, Jul 2, 2008 at 3:50 PM, Dave Smith  wrote:
<Snip>
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30) From: Dave Smith
Brian,
We have a Zojirushi NS-ZCC18 10-Cup Neuro Fuzzy Rice Cooker. So fuzzy
logic, no induction.
Hope that helps,
D.
On Thu, Jul 3, 2008 at 12:43 PM, Brian Kamnetz  wrote:
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31) From: Bob Glasscock
Which model Zojirushi do you use?
Bob Glasscock

32) From: Zara Haimo
I also use the induction model to make perfect quinoa, oatmeal, etc.  I 
haven't yet found a grain that it doesn't do well.  Brown rice always comes 
out perfectly, white rice is fluffy!
The only thing I don't like about it is that the regular rice cycle takes a 
while, so it's not good for instant gratification and I have to plan dinner 
a little in advance as a result.
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33) From: Terry Stockdale
At 08:24 PM 7/3/2008, Zara Haimo wrote:
<Snip>
Thanks to all the recommendations, my induction model went on order 
yesterday and shipped today.  I picked the 5.5 cup model.
--
Terry Stockdale -- Baton Rouge, LA
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34) From: raymanowen
"I have a question to all I have a business that I run out of my college
dorm roasting coffee and I was wondering I have been using a Mexican green
coffee been that I get out of Cancun and was wondering what another type of
coffee would be good for the roasting that is around 80 a 20lb bag?"
"I have a question to all.
 I run a business roasting coffee out of my college dorm.
I have been using a Cancun, Mexico green coffee.
What other [origin] would be good that is around $80 a 20lb bag?"
"What origin would be good for around $80 a 20lb bag?"
[This will satisfy my curiosity re: my college dorm coffee roasting
business.
I need to have 20# bags for testing purposes, so I can spend $80 a shot on
something that might be unsatisfactory.
A $25 five pound bag would be equally satisfactory]
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
Do your own time.
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35) From: Brian Kamnetz
Terry,
If you don't mind sharing your experiences once your induction model
arrives, I'd sure like to hear about them.
Thanks,
Brian
On Thu, Jul 3, 2008 at 10:00 PM, Terry Stockdale
 wrote:
<Snip>
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36) From: R Nepsund
My suggestion is Sweet Maria's Moka Kadir
Blend.
The  #5 bag is $24.36.
I'm suggesting it for a couple reasons.   First it's a blend. Customers
usually want the coffee to taste basically the same each time.   With a
single origin bean SM will run out of whatever specific one you get in a few
months.  Secondly I think most of their blends are mainly for espresso
machines and Moka Kadir says it's for filter-drip,French Press or espresso.http://www.sweetmarias.com/prod.greencoffee.mvc.shtmlOn Thu, Jul 3, 2008 at 7:23 PM,  wrote:
<Snip>
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37) From: Brian Kamnetz
Terry,
Looks like I'll be joining you with a model that is 5 cups or a bit
larger. I have been planning on a 3.5-cup model and was only delaying
while I determined which style, but found out today the smaller
version won't work for me. One of my planned uses for the rice cooker
is grits. I'm visiting my sister in Michigan. She has never had grits
and asked me to make some while I am here. I have made them only twice
and am a bit fuzzy on directions. I wanted to make 1 cup of dry grits,
and I noticed that the directions call for 4 parts water to one part
grits.... even I have math skills sufficient to determione that the
3.5 cup rice maker will be too small. So looks like I will have to go
back to the comparison charts.... though I sure do have a hankering
for that induction model!
Brian
On Thu, Jul 3, 2008 at 10:00 PM, Terry Stockdale
 wrote:
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38) From: Ken B
Heh, regular grits take a half hour to cook on the stove top.  Quick 
grits take about 5 minutes.  For regular grits, 1 cup grits to 2 cups 
water & 2 cups milk.  Bring milk and water to simmer (do NOT boil), add 
grits and 1 teaspoon kosher salt, simmer until grits are soft, about 
30-35 minutes.  If grits dry out before they are tender, add a little 
water to thin.  Remove from heat and let stand 5 minutes.  Add 1/4 cup 
heavy whipping cream and stir.  Be sure to serve with a pepper grinder 
for fresh ground black pepper.  If you can find stone ground grits, they 
will take longer to cook...about 60-75 minutes, but the recipe is the same.
If you use quick grits, cook as per package directions (usually 4 
tablespoons of grits per 1 cup of liquid), and serve with butter, salt 
and fresh ground black pepper.  They make excellent grit cakes if you 
let them cool, pat them into patties, and fry them in peanut oil.  Some 
people put cheese on their grits, but I like em with just salt, pepper 
and butter. ;-)
No fancy gadgets needed.  A pan and measuring cup is all it takes, and 
unlike instant coffee, quick grits are not bad at all. :-)
Best Regards,
Ken B
Brian Kamnetz wrote:
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39) From: Brian Kamnetz
Hi Ken,
Great recipe, thanks, I'm going to hang on to that.
A while back there was a discussion of grits here on the list, and
someone mentioned that a really good place to get grits was Adluh's,
in Columbia, SC, which is where I live. I stopped down there and
talked to the very friendly and interesting folks, and they said, as
you mentioned, that grits can cook in the length of time you
mentioned. But, they said that the longer the grits cook, the better
they are, and suggested that one really good way to cook grits is in a
slow cooker. I did that, but had trouble with my slow cooker because
it wants to turn itself to hotter and hotter settings. So I'm looking
for a very slow cook method with a clock and temp sensing, so that I
can turn it on and go to work and come home 14 hours later and not
have my house smoked up, burned down, etc. And, being able to cook
killer brown rice is attractive too, and, ok, I admit it, I have gadet
itis..... Sort of a pathetic compensation, I suppose, for not being
very handy.
Brian
On Sun, Jul 6, 2008 at 4:57 PM, Ken B  wrote:
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40) From: Robert Flanery
We have the NH-VBC818 and it is perfect with this kind of thing.  The hold
warm function is really good at further mellowing such things as Grits.  And
brown rice is perfectly tender and flavorful.  I really just cannot tout
it's capabilities enough.  If only every appliance I owned functioned this
well.
And I will have my grits with white Cheddar, or if I am feeling decadent
Parmesan.  The taste is rather interesting.
But given my druthers I will take Gravy, Biscuits, and Sausage.  It brings
back my childhood on the farm every time.  And it keeps my Cardiologist's
Country Club membership current.
Rob
On Sun, Jul 6, 2008 at 7:10 PM, Brian Kamnetz  wrote:
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41) From: Ken B
Heh, well, if the experts say so, I guess it is so.  I am a Southern 
boy, and have eaten grits all my life.  My mom never let grits cook more 
than an hour and a half, and they were the stone ground ones.  After 
that, they became grit cakes. (which are excellent with maple syrup)  
Some days, when she was very busy or stores were low, she would reheat 
the grits.  I couldn't tell the difference, but she always felt they 
were not as good as 'fresh'.  Personally, I have yet to find grits I did 
not like unless someone tried to gussie them up too much.  My Thai wife 
likes them with shrimp, thai chili's and fish sauce. I prefer mine with 
salt, pepper and butter, though I have to admit that they are pretty 
good with the shrimp, chili's and fish sauce. Just not for breakfast! :-)
Heh, I like gadgets too, but grits are one of those things even I can do 
without the need for a special gadget.  My wife laughs at me because I 
do not own a rice cooker.  But then, she also admits that the rice I 
make on the stove top in a steamer is good too.  Perhaps I will give her 
one of these Zojirushi units for her birthday if the reviews continue in 
the vein they have been.  Being from Thailand, she would appreciate it 
on two levels. (she likes it when we can buy Thai things...she says it 
helps her people, and she cannot believe I do not have a rice cooker, so 
she will feel I have learned my lesson.) :-D
I would like to know how the grits turn out if you try them in the rice 
cooker.  I would hope they were still 'grits' and not just corn mush.
Best Regards,
Ken B
Brian Kamnetz wrote:
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42) From: Paul Helbert
If you put cheese in 'em, you really should put garlic as well.
Don't know that I ever had any grits cooked with milk or cream. It's
possible, I suppose. Doesn't fat make everything taste better? I'm pretty
sure my Mississippi mother-in-law never did, but go a little farther north
and they put sugar in cornbread, which proves that almost anything can
happen.
Bits of grits in country ham drippings with coffee added won't hurt your
red-eye gravy.
-- 
Paul Helbert
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43) From: Ken B
Paul Helbert wrote:
<Snip>
I don't put cheese on mine, but I would agree you might as well add 
garlic if you are going to add cheese.
<Snip>
Hmmm, mom always cooked her's half and half water/milk, and always added 
cream.  But then, we had fresh milk, cream and butter from the cows, so 
maybe it was just using what she had.  I know I liked her grits better 
than most I had growing up.  Heheh, mom ALWAYS distinguished between 
cornbread and corncake.  Corncake was cornbread made with sugar and 
baked in a cake dish. Cornbread was only made in the cast iron skillet, 
and god help those who messed up her skillet. ;-)  Now, this may be 
almost sacrilegious, but I liked her corncake better, and still make it 
today with pinto beans and ham.
<Snip>
Yum and yum!  My favorite breakfast growing up was country ham, stone 
ground grits and fresh eggs with red eye gravy, with moms homemade 
biscuits and homemade jellies. Cherry, Black Raspberry, Elderberry, Wild 
Strawberry, Peach, Apple and anything else we could find enough of. ;-)  
Damn, now I am hungry!
Best Regards,
Ken B
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44) From: RK
Sounds great. here in SC grits are a regular at the table.
A friend in PA. said have you tried fried cornmeal mush.
I said no but thought why not fried grits;
I poured a big pot of grits into a corning ware bowl and let it gel over
night in the refrigerator, the next morning I cut into squares rolled them
in flower and deep fried them.
covered with butter and maple syrup, made a nice breakfast.
cook until brown and crisp all over. be careful just out of the grease they
are very hot in the center.
RK

45) From: RK
Ken please shut up you are making me very hungry:O)

46) From: Ken B
Yes...that is exactly what I meant by grit cakes.  And yes, my mom made 
us "indian pudding" when I was a kid.  Basically corn mush with raisins, 
walnuts and a bit of pumpkin pie spice, sliced and deep fried.  Makes a 
good carry snack for fishing or hunting, and it is good with butter and 
maple syrup too. :-D
Best Regards,
Ken B
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47) From: Ken B
Heh, sorry  I will shut up now. ;-)
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48) From: Tim Carter
When I was a kid, my mother always poured leftover grits into a shallow 
dish and then sliced when set.  Fixed the way you describe, grits 
fritters were a regular side dish, often with stewed tomatoes over 
them.  When I grew up and first had polenta at a fancy Italian 
restaurant, I had a very happy culinary flashback.  Grits are now a 
rarity at our house, since my wife hates 'em and my doctor tells me not 
to eat 'em.
Tim
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49) From: Amy Bailey
I know the conversation has rolled to grits, but I just wanted to chime in
that I love my Zoji Micom fuzzy logic 3 cup rice cooker - during the winter,
I set the timer at night for steel cut oat meal in the morning, and set it
after breakfast for rice in the evening.  Really cuts down on prep time.  I
gave one to a friend for her wedding 2 years ago, and she uses it often.
            ---Amy
On 7/6/08, Ken B  wrote:
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