Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
I, too waited tables at a local Ho-Jo’s. Again at ten cents an hour, nine hours a day, six days a week, but at least tips made it fairly lucrative for those times. I always encouraged my children to waitress summers in this tourist community as that was the best way to make money for colege. The local restaurants have put many children through college. The same is true of the paper companies up north. My son-in-law put himself through college working at the local paper mill. Both jobs are hard work but pay off in the end.
E. COLI O157 - USA (08): GROUND BEEF
************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Tue 3 Nov 2009
Source: CNN [edited]
http://www.king5.com/news/consumer/28-people-now-sick-from-E-coli-outbreak-68865557.html
The Centers for Disease Control and Prevention [CDC] said 28 people in 12
states from California to Maine are now infected with matching strains of
_Escherichia coli_ [O157] after an outbreak in ground beef. Of those
people, 16 are in hospitals and 3 have developed kidney failure as a result
of the contamination, CDC said late on Monday [2 Nov 2009] adding that 2
people have died after becoming infected.
The US Department of Agriculture announced last week [week of 26 Oct 2009]
that Fairbank Farms in Ashville, New York, was recalling more than half a
million pounds [about 250 000 kg] of fresh ground beef products that may be
contaminated with a strain of _E. coli_. The products subject to recall
were sent to retailers including Trader Joe’s, Price Chopper, Lancaster,
and Wild Harvest, Shaw’s, BJ’s, Ford Brothers, and Giant Food Stores. The
exact products affected are listed on the USDA’s website.
The recall was for distribution centers in 8 states, but Fairbank Farms
said some retailers may have sent the affected beef to other states. Each
package is printed with “EST. 492” inside the USDA mark of inspection or on
the nutrition label. They were packaged on 15 and 16 Sep 2009 and may have
been labeled at the retail stores with a sell-by date from 19 to 28 Sep
2009 through 28, the USDA said.
The USDA’s Food Safety and Inspection Service [FSIS] advised consumers to
safely prepare raw meat products, whether they are fresh or frozen, and
only consume ground beef that has been cooked to a temperature of 160 deg F
[71 deg C].
The only way to be sure ground beef is cooked to a high enough temperature
to kill harmful bacteria is to use a food thermometer to measure the
internal temperature, the FSIS said.
Of the 28 people infected from the outbreak, 8 are in Massachusetts; 4 are
in each of Connecticut and New Hampshire; 2 are in each of Maine,
Pennsylvania, and South Dakota; and there is 1 in each of California,
Maryland, Minnesota, New Jersey, New York, and Vermont, according to CDC.
—
communicated by:
ProMED-mail
promed@promedmail.org
[Unless the outbreak strain is a hypertoxin producer, there is no doubt
that there are many more cases than so far described as the percentage of
cases of renal failure and of death are much higher than expected.
USDA Food Safety & Inspection Service (FSIS) recommendations for preparing
ground beef for safe consumption should minimize ground beef-associated
O157 cases, but are more problematic with food eaten uncooked such as
spinach. The recommendations are:
- wash hands with warm, soapy water for at least 20 seconds before and
after handling raw meat and poultry. Wash cutting boards, dishes, and
utensils with hot, soapy water. Immediately clean spills.
- keep raw meat, fish, and poultry away from other food that will not be
cooked. Use separate cutting boards for raw meat, poultry, and egg products
and cooked foods.
- consumers should only eat ground beef or ground beef patties that have
been cooked to a safe internal temperature of 160 deg F (71 deg C).
- color is NOT a reliable indicator that ground beef or ground beef patties
have been cooked to a temperature high enough to kill harmful bacteria such
as _E. coli_ O157:H7.
- the only way to be sure ground beef is cooked to a high enough
temperature to kill harmful bacteria is to use a thermometer to measure the
internal temperature.
- refrigerate raw meat and poultry within 2 hours after purchase or one
hour if temperatures exceed 90 deg F (32.2 deg C). Refrigerate cooked meat
and poultry within 2 hours after cooking. - Mod.LL]
http://www.fda.gov/Safety/Recalls/ucm188929.htm
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
BODYBUILDING.COM Is Conducting a Voluntary Nationwide and International Recall of 65 Dietary Supplements That May Contain Steroids
Company Contact:
1-866-236-8417
service@bodybuilding.com
FOR IMMEDIATE RELEASE - Boise, ID - November 3, 2009 – As part of its ongoing cooperation with the Food and Drug Administration (”FDA”), Bodybuilding.com, LLC (the “Company”) announced today that it is conducting a voluntary nationwide and international recall of all lots and expiration dates of 65 dietary supplement products (the “Recalled Products”) described on the attached list, that were sold through the Company’s website, www.bodybuilding.com.
The FDA has informed the Company that it believes that the Recalled Products contain ingredients that are steroids. Specifically, the FDA has advised the Company of its concern that the Recalled Products may contain the following ingredients that are currently classified, or the FDA believes should be classified, as steroids: “Superdrol,” “Madol,” “Tren,” “Androstenedione,” and/or “Turinabol.” While the Company has not had an opportunity to independently confirm the FDA’s concerns that the Recalled Products in fact contain these ingredients, the Company is undertaking this voluntary recall in an abundance of caution.
Acute liver injury is known to be a possible harmful effect of using steroid-containing products. In addition, steroids may cause other serious long-term adverse health consequences in men, women, and children. These include shrinkage of the testes and male infertility, masculinization of women, breast enlargement in males, short stature in children, a higher predilection to misuse other drugs and alcohol, adverse effects on blood lipid levels, and increased risk of heart attack, stroke, and death.
The Company has not received to date any reports of adverse events in connection with the Recalled Products. Because of the possible harmful effects of using products containing steroids, the Company is cooperating with the FDA to conduct a recall of the products the FDA has identified as containing steroids. Prior to agreeing to carry the Recalled Products, the Company received assurances from all of the manufacturers of the Recalled Products that these products were properly classified as dietary supplements in compliance with federal law, meaning that these products did not contain any unlawful ingredient. Customers who have any of the Recalled Products in their possession should stop using them immediately and contact their physician if they have experienced any problems that may be related to taking one or more of the ingredients listed above.
Any adverse events that may be related to the use of the Recalled Products should be reported to the FDA’s MedWatch Adverse Event Reporting program online [at www.fda.gov/MedWatch/report.htm], by phone [1-800-FDA-1088], or by returning the postagepaid FDA form 3500 [which may be downloaded from www.fda.gov/MedWatch/getforms.htm] by mail [to MedWatch, 5600 Fishers Lane, Rockville, MD 20852-9787] or fax [1-800-FDA- 0178].
The Company is committed to providing accurate information about its products. The Company is working voluntarily with the FDA in this recall process.
Consumers should return any unused products purchased on the Company’s site to the Company. For instructions on how to return Recalled Products please call (1-866-236-8417) or e-mail (service@bodybuilding.com) the Company.
RECALLED PRODUCT LIST
Brand Name
4Ever Fit D-Drol
Advanced Muscle Science Dienedrone
Advanced Muscle Science Liquidrone UTT
Anabolic Xtreme Hyperdrol X2
APS (aka Advanced Muscle Science) Mastavol
APS (aka Advanced Muscle Science) Revamp
APS (aka Advanced Muscle Science) Ultra Mass Stack
APS (aka Advanced Muscle Science) Ripped Stack
Better Body Sports Finadex
Black China Labs Straight Drol
Black China Labs Straight Phlexed
Body Conditioning Solutions TestraFLEX
Bjorklund Methyldrostanolone
BOSC Enterprises Epi-Tren
BOSC Enterprises Magna Drol
Chaparral Labs Epivol
Chaparral Labs Pheravol-V
Competitive Edge Labs M-Drol
Competitive Edge Labs P-Plex
Competitive Edge Labs X-tren
Diabolic Labs Epio-Plex
Diabolic Labs Finabolic 50
Diabolic Labs Revenge
Ergopharm 6-OXO
Ergopharm 6-OXO Extreme
EST (aka Engineered Sports Technology) MethAnstance
Extreme Labs Susto-Test Depot
Fizogen ON Cycle II Hardcore
G.E.T/ (Genetic Edge Technologies) SUS-500
G.E.T/ (Genetic Edge Technologies) Tren-250
Hardcore Formulations T-Roid
I Force Nutrition 1,4 AD Bold 200
I Force Dymethazine/Reversitol Combo Pack
I Force Reversitol
I Force Nutrition 17a PheraFLEX
I Force Nutrition Dymethazine
I Force Nutrition Methadrol
IDS (aka Innovative Delivery Systems) Bromodrol
IDS (aka Innovative Delivery Systems) Grow Tabs TR
IDS (aka Innovative Delivery Systems) Mass Tabs
IDS (aka Innovative Delivery Systems) Oxodrol Pro
IDS (aka Innovative Delivery Systems) Ripped Tabs TR
IDS (aka Innovative Delivery Systems) Rapid Release
Ripped Tabs
Kilo Sports Massdrol
Kilo Sports Phera-Mass
Kilo Sports Trenadrol
Monster Caps Monster Caps
Myogenix Spawn
Nutra Coastal D-Stianozol
Nutra Coastal H-Drol
Nutra Coastal MDIT
Nutra Coastal S-Drol
Nutra Coastal Trena
Performance Anabolics Methastadrol
Performance Anabolics Tri-Methyl X
Purus Labs E-pol Inslinsified
Purus Labs Nasty Mass
Rage RV2
Rage RV3
Rage RV4
Rage RV5
Redefine Nutrition Finaflex 550-XD
Redefine Nutrition Finaflex Ripped
Transform Supplements Forged Extreme Mass
Transform Supplements Forged Lean Mass
#
The Asian Studies WWW Monitor: Oct 2009, Vol. 16, No. 13 (303)
John Becker: Pattern and Loom, second edition, 2009, 400 pp. (1st ed.
1986) (a free E-book)
Faculty of Humanities, University of Copenhagen, Denmark.
Supplied note:
“Dear all, I have now placed this book on the Web for free download:
John Becker, with the collaboration of Donald B. Wagner Pattern and
Loom: A Practical Study of the Development of Weaving Techniques in
China, Western Asia, and Europe. Second edition, 2009, 400 pp. (1st
ed. 1986)
http://staff.hum.ku.dk/dbwagner/Pattern-and-Loom.html
John Becker (1915-1986) was the youngest of the old guard in
Scandinavian hand-weaving, and one of the last to know the
traditional techniques from daily production. He was also an artist,
had the beginning of an academic education, and was careful to draw
on other experts as necessary, so that his book is unique: based on
his own very extensive experience as a weaver, on personal
examination of numerous artefacts, and on written sources in
Scandinavian languages, English, French, German, Spanish, Flemish,
Chinese and Japanese. In his practical research he wove replicas of
ancient samples, and learned from this a great deal about the ancient
techniques.
John Becker died in July 1986 at the age of 71, while the first
edition of this book was in press. After the publication of an
edition of a few hundred, the cliches from which it was printed were
destroyed; reprints have therefore not been possible. When his widow
Kirsten Becker died in 2003 I inherited the copyright to the book,
and the original publishers have kindly relinquished their rights, so
a new edition is now possible. In this new edition I have done the
typesetting and layout myself, and I hope that readers will find that
the sizing and cropping of the illustrations, and their placement in
relation to the text, are now more satisfactory than in the original
edition.
Publication of a 400-page book in this on-line form is obviously not
ideal - I am negotiating with a Danish publisher for a printed
edition.
Regards Don Wagner.”
Self-description:
“Free download (400 pages, pdf, 23.5 Mbytes).”
Table of contents:
Preface ix
Introduction 1
Part I: Patterned weaves of Han China, 206 BC — AD 220 7
Patterned weaves of Han China 9
1. The monochrome patterned weaves 16
2. Gauze weaves 35
3. The polychrome silks, jin 55
Part II: Patterned Weaves of Early Western Asia 81
4. Western Asia 83
5. Weft-faced compound twill or samitum 111
Part III: Patterned weaves of the Mediterranean region 145
6. Lampas 147
7. Double-faced weft weaves 196
8. Patterned double cloth 221
9. Damask 248
Part IV: The eclectic pattern weaves of Tang China 287
10. The eclectic pattern weaves of Tang China 289
Part V: Weaving implements 309
11. The development of mechanical patterning: ‘The’ drawloom 311
12. Our drawloom — some weaving implements 346
Bibliography 363
Index 376
URL http://staff.hum.ku.dk/dbwagner/Pattern-and-Loom.html
Internet Archive (web.archive.org) [the site was not archived at the
time of this abstract]
Link reported by: Donald B. Wagner (dwag—at—alum.mit.edu)
* Resource type [news - documents - study - corporate info. - online guide]:
Study
* Publisher [academic - business - government - library/museum - NGO - other]:
Academic
* Scholarly usefulness [essential - v.useful - useful - interesting -
marginal]:
Essential
* External links to the resource [over 3,000 - under 3,000 - under 1,000
- under 300 - under 100 - under 30]: under 30
- regards -
Dr T. Matthew Ciolek matthew.ciolek—at—anu.edu.au
Head, Internet Publications Bureau, RSPAS,
ANU College of Asia and the Pacific,
The Australian National University, Canberra, Australia
ph +61 (02) 6125 3124 fax: +61 (02) 62571893
also, Asia Pacific Research Online at www.ciolek.com
[You may freely forward this information, but on condition that you
send the text as an integral whole along with complete information
about its author, date, and source.]
_______________________________________________
asia-www-monitor@anu.edu.au
http://mailman.anu.edu.au/mailman/listinfo/asia-www-monitor
The local restaurants have put many children through college. The same is true of the paper companies up north. My son-in-law put himself through college working at the local paper mill. Both jobs are hard work but pay off in the end.<<<
True both hard and honest jobs.
At both the young learn to work and keep at it.
HOPE and CHange Update:
Sugar price here increased to 6.19 for 10lbs ,
a 1.86 increase in 1 week !
How’s that for Hope and Change Working ??
Appliances and many other electronics can save you hundreds of dollars just by unplugging what you dont always use. They still suck energy while plugged in! Here is a site to help you determine what appliances “suck” your energy when not being used and you can unplug!
http://standby.lbl.gov/standby.html
Recipe: Dafina
Moroccan cholent (Sabbath stew)
By Sheilah Kaufman
Reprinted with permission from Sephardic Israeli Cuisine: A Mediterranean Mosaic (Hippocrene Books).
This dish is also called Schenna, Hamin(m), or Chamim.
Writings from talmudic times stated that eating hot food on the
Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!)
that was born out of this observance. It is prepared on Friday prior to
sundown and cooked overnight, in a very slow oven (usually the village
baker’s oven), and brought home and eaten Saturday for lunch after
returning from services. This provided a hot, hearty meal without
violating the commandment against cooking on the Sabbath.
When the Sephardic Jews were expelled from Spain in 1492, many fled
to northwestern Africa across the Straits of Gibraltar. The hamin was
changed, adjusting for local ingredients and then called dafina
(covered) in Morocco. Every family seems to have its own version, and
when you return from Sabbath services it’s the first thing you smell
upon entering any Sephardic home. Any other favorite vegetables can be
added, and the eggs can be removed and eaten at any time.
SERVES 6 TO 8
4 tablespoons extra-virgin olive oil
2 large onions, chopped
4 to 6 garlic cloves
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
2 beef bones with marrow
3 pounds brisket or chuck roast, cut into 4 pieces
3 pounds small potatoes
2 or 3 sweet potatoes cut into chunks
4 tablespoons honey
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 to 1 teaspoon ground turmeric
pinch of saffron threads, crumbled
1/2 cup chopped fresh parsley
salt
freshly ground pepper
4 to 6 large eggs
Preheat oven to 225°F.
In a large pot, heat the oil and sauté the onions and garlic until
soft and translucent. Add the chickpeas, bones, meat, potatoes, honey,
paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and
salt and pepper to taste. Add enough water to cover, place the
unshelled eggs in the center, and bring to a boil.
Reduce the heat to medium low, and simmer for 1 hour. Skim off the
foam occasionally. Cover the pot tightly, place in the oven, and cook
overnight, or cook on low on the stove for 5 to 6 hours, or until meat
is tender and done.
In the morning, after cooking all night, check the water level. If
there is too much water, turn the oven up to 250°F or 300°F, cover, and
continue cooking. [If cooking over Shabbat, traditionally observant
Jews would refrain from changing the heat level, for doing so would run
counter to Sabbath laws against manipulating flame and cooking.] If
there is no water, add another cup, cover, and continue cooking.
To serve, place the chickpeas and cooking liquid in one bowl, and the eggs, potatoes, and meat in separate bowls.
“Imagination is more important than Knowledge” Albert Einstein
To visit your group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
>>>Sugar price here increased to 6.19 for 10lbs ,
a 1.86 increase in 1 week !<<<
WOW - Let’s see gold match that.... 43% rise in a week...
That’s like $1,500 gold.
(Says he who is patting his pails of sugar appreciatively)
I'm amazed by the soothsayers: Ayn Rand, for instance, who warned us fifty years ago of the risk of dictatorship or civil war if collectivism persisted. Or economist Friedrich Hayek, who wrote in the 1940s that we'll become serfs if we move toward big government.
However, what feels most prophetic lately is an obscure movie from the l970s called Little Murders. The writer, Pulitzer-Prize-winning cartoonist Jules Feiffer, predicted that the '60s would unleash a feral, primitive society.
http://www.freerepublic.com/focus/news/2374394/posts?page=256
(It's right near the top of the page at the link above.)
Instant Vanilla Pudding Mix
1/3 cup instant dry milk
1/2 cup sugar
1/3 cup Clear Jel (Instant)
1/4 tsp. Salt
Combine dry ingredients.
Add 2 cup cold milk & 1/4 tsp vanilla
Mix in blender, or mixer. Thin if needed.
May vary with lemon, coconut, etc. Add more sugar with cocoa.
Note:
Regular clear jel needs heat to “gel”.
Instant clear jel doesn’t.
Kim
I made the A1 Sauce according to the group’s recipe but added 1/4 cup
raisins soaked overnight in the liquids and 4 drops Angostura Bitters. I like it
a lot ... I think the raisins just make it a bit thicker. It’s still
pourable but has good body. I also used my VitaMix to really pulverize everything;
I didn’t strain. Great recipe!! Thanks for sharing,
Jody in Ohio
A1 Sauce
2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 Tbsp prepared mustard
Combine all of the ingredients in a 3 quart saucepan and bring to a boil
over
medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if
desired. Cover and refrigerate.
Makes about 3 cups
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Sugar price here increased to 6.19 for 10lbs ,
a 1.86 increase in 1 week !<<<
They tell you to invest in gold and silver, today, it appears that food is the best investment.
Amazing how prices are going up.
predicted that the ‘60s would unleash a feral, primitive society. <<<
That about describes what has happened to our country.
Yesterday was the day for abducting small children and for sex acts in front of them, it is a very ugly world.
posting number 254 on the Ukraine H1N1 thread:
http://www.freerepublic.com/focus/news/2374394/posts?page=256
<<<<
Rushmorerocks, is very wise and if her report was to stay out of the Ukraine, then I would do so.
It is odd, how the flu hits so hard in one country and not the adjoining country.
That is wonderful.. thank you.. trying to catch up on thread.. this will mark my place to return.. will share this on another food forum & give you credit DelaWhere.!
"It's easier to blame society than face the deep, dark truth: we've created a nation filled to the brim with sociopaths (also known as antisocial personalities). I recently read a book called THE NARCISSISM EPIDEMIC. It reports the high number of narcissists among the young and contends that their condition is aided and abetted by self-esteem training.
True, but the theory feels a bit dated. The biggest danger now is a sociopathic epidemic.
While narcissists are selfish, annoying people, their humanity is still in place. They possess a conscience and can feel guilt and shame. Most people in power have some degree of narcissism.
Sociopaths are a different breed entirely. Here are some common features: callous disregard for others, superficial charm, pathological self-centeredness, lying and manipulation, irritability and aggression, lack of remorse or guilt, cruelty, ingratitude, and antisocial behavior."
There's another freeper with friends in Ukraine who said that they told him that it is MUCH worse than is being reported in the press -- hard to believe, but not impossible, of course.
ONE problem is that it seems that not many people inside Ukraine seem to be aware that H1N1 is associated with severe attacks upon the lungs in SOME individuals -- so they may be dealing solely with H1N1 lung blood clots & hemorrhages, and NOT with Bubonic Plague in the human form of pneumatic plague.
Rice Cooker Recipes-
Greek Chicken & Rice
3 lbs skinless chicken parts ( I use boneless skinless chicken breasts or thighs)
1/2 cup butter with one Tbls of olive oil ( to prevent the butter from burning)
2 Tbls oregano
2 Tbls lemon juice
1 medium onion — chopped
1 1/2 lb tomatoes — peeled & chopped
3 cups long-grain white rice
6 cups chicken stock
This recipe is for the larger 10 cup or more rice cooker
In the pan melt the butter/Oil and add chicken. Brown on all sides then remove from pan and set aside. Add onion and tomato and saute until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to pot. Hit cook .
We add more lemon juice after it is cooked.. This sparks up the total taste of the recipe. We serve this with a Greek salad that has both Feta Cheese and Kalamata Olives and Crusty Bread and butter.
Rice Cooker Caramel Apple Bread Pudding
3 cup bread cubes
3 cup apples; peeled, sliced
4 eggs; beaten
1 1/2 c milk
3 Tbls sugar
1/2 tsp vanilla
nutmeg
1 dash salt
1/4 tsp cinnamon
cup prepared caramel topping
Place bread cubes in buttered rice bowl. Top with apples. Beat together eggs, milk, sugar, vanilla, salt and cinnamon. Pour over apples. Drizzle with caramel topping. Sprinkle with nutmeg. Cover rice bowl with foil. Add 3 cups water to reservoir, cover and steam 45 to 50 minutes. Knife inserted into center of custard should come out clean. If not, add additional 1 cup water to reservoir, cover and continue to steam for 19 to 22 minutes.
Rice Cooker Sweet Potatoes with Brown Sugar & Butter
Delicious dish, Sweet Potatoes turn very soft and make a brown syrup liquid which candys after refrigerating.
1 1/4 lbs uncooked sweet potatoes, peeled and diced in half inch cubes.
1/2 cup brown sugar, packed
1/2 stick butter, chopped
1 1/2 cup water
Ad all ingredients to rice cooker, stir, cover and press down COOK Switch. Once sweet potatoes are cooked, and the COOK switch pops up to WARM mode, let it stand covered 10 minutes before serving.
This cooked for 45 minutes and made up to the 2.5 cup level.
Recipe from Rice Cooker Meals: Fast Home Cooking
Turkey and Rice Casserole ~ Serves 4 to 6
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
2 to 3 cups cubed cooked turkey or ground turkey, cooked
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Combine soup and water in Rice Cooker. Add remaining ingredients and mix well. Cover and push cook.
Today I made up a lunch in my rice cooker that is awesome. It is actually
our big meal of the day since I tutor tonight from 4 to 8.
I put 2 teaspoons of olive oil in the rice cooker on brown. Added 2 large
leeks sliced and 1 1/2 pounds of chicken breast cubed. I sautéed for a
short time and then added 1 1/2 rice cooker cups (about 6 ounces each) of
quinoa. I stirred to coat the grains with the little oil that was left and
then poured 2 1/2 cups of water that had been whisked with red curry paste
into the rice cooker. Closed the cooker and set on “mixed rice” and start!
When it was at the 2 minute warning and smelling great I added 3 cups of
baby spinach and stirred it in to wilt. Closed the rice cooker again and
when it beeped that it was done we ate it. It was luscious!
Diane
Wild Mushroom Barley Risotto - Rice Cooker Recipe
This will serve two as a main or 4 as a side
Prep:35m Cook:20m Servings:2
Ingredients
1 cup raw barley
2 cups liquid -water or stock
2 cloves garlic - smashed
parmagiana Reggiano cheese- freshly grated
pinch of salt *optional*
freshly cracked black pepper
dehydrated mixed wild mushrooms- i buy this in bulk at Costco, use whatever
kind you like best.
Directions
Reconstitute mushrooms according to package directions and chop.
Add liquid, barley, mushrooms and garlic to rice cooker.
*add salt at this time if desired*
Stir and set on cook.
Leave barley in cooker, covered, for another 15 minutes.
Check barley for tenderness and add more liquid and leave covered to absorb
more if necessary.
Add grated cheese and black pepper to taste and stir well.
Garlic will be softened and mild-i stir it and smash it right into the
risotto for extra flavor.
Serve with extra grated cheese.
Risotto in your Rice Cooker
Some of the best rice cooker recipes are not just for plain old rice, but
for that Italian specialty, risotto. Less labor-intensive than making on the
stove, making risotto in your rice cooker is easy.
To make 4 servings, you’ll need:
2 tablespoons butter, olive oil, or a combination of both
1/4 cup onion, shallot, or leek
1/4 cup white wine or vermouth
1 cup Arborio rice
About 2-3 cups of a vegetable of your choice, such as asparagus, mushrooms,
squash, etc. The vegetable should be cut into bite-sized pieces, about 1
inch
3 cups stock or broth (either chicken or vegetable work best)
1/4 to 3/4 cup chopped fresh herbs or flavorful greens, such as parsley,
arugula or watercress (use less if the herbs are very pungent; more if
they’re mild)
1/4 cup grated parmesan cheese
salt and pepper
First, set your rice cooker to “Quick Cook” or “Regular” or “Brown” and let
the surface of the rice-cooker pot heat up for a minute or two. Add the
butter or olive oil to the pot and use a wooden spoon or a silicone spatula
to spread it across the surface of the pot. When the oil is heated, add the
onion, shallot or leek and stir to coat with the oil. Sauté it, stirring
occasionally, until it softens and turns translucent. This should take about
4 to 5 minutes.
Pour in the white wine or vermouth and stir to combine. Cook for a few
minutes to allow the alcohol to evaporate and the wine to heat up and reduce
a little.
Add the rice to the pot and stir to coat the grains of rice completely with
the wine. Sauté, stirring frequently, until the rice starts to absorb the
wine. The rice will eventually become translucent around the edges, with a
small white dot remaining. This means it’s ready for the stock.
But before you add the stock, add the vegetables and sauté them for a minute
or two, stirring occasionally. Leafy vegetables, such as arugula or, in the
case of this recipe, watercress, should not be added until the last minute.
But harder vegetables like asparagus or squash, need time to simmer and cook
through.
Pour in the stock or broth, all at once, and stir to combine it with the
rice.
Close the lid on the rice cooker. If your cooker has a porridge setting, set
it for this. If it is an on-off cooker, or only has a “Regular” setting,
then use that setting. Either way, set a timer for 20 minutes.
After 10 minutes, check on the rice and give it a stir to recombine the
ingredients. When the timer goes off, check on the risotto. If there is
still a lot of liquid remaining, and the rice is still hard in the middle,
cook it a little longer. The rice should be tender, but still have a little
“bite” to it, what the Italians refer to as al dente. And there should be
enough liquid remaining to make it just slightly soupy.
Stir in the cheese, season with salt and pepper, and add up to another
tablespoon of butter, if desired.
If you’re using fresh herbs or chopped greens, add them now, stirring them
in to combine and wilt. You can close the lid and let the risotto sit for a
minute to wilt the greens.
Spoon risotto into a shallow soup bowl and sprinkle with grated parmesan
cheese and, if desired, some fresh chopped herbs such as parsley or basil.
Enjoy!
Rice-Cooker-Fiesta@yahoogroups.com
>>>That is wonderful.. thank you.<<<
You are more than welcome...
That LDS manual was really well done and I still refer to it often.
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