My cooking scale gets here Thursday…

It has a flat surface, a bowl, a tare weight compensation, and is not expensive. 😉

I am contemplating a rice cooker. It is the ONLY thing that would give me the patience to cope with brown rice.

38 Comments

smartcat on May 26, 2010 at 5:36 am

@chondrite….that sounds amazing….are there particular amounts or is it a ‘wing it’ kind of recipe? I would imagine smoke and work from the firing helped flavor the dish. Do you remember what wood was used? (Excuse please…..about to go into Obsessive Potter Mode) 😉

chondrite on May 26, 2010 at 10:34 am

I’ve made it often enough since discovery that I have moved into ‘wing it’ on the recipe; some things I add as a time saver, although it’s not called for in the original recipe, are pre-bagged chop suey vegetable mix from the grocery store, and canned sukiyaki no tomo mix, with all-in-one bamboo shoots, some mushrooms and rice noodles.

The temple was very sensible about the firing; several days before, they had asked for help reducing a huge stack of wood pallets to individual slats good for stuffing into the kiln as it was going. They also used brush and scrap wood cleared from around the property. I think probably 90% of the wood they used was recycled from somewhere else. I wasn’t around for the initial stacking of the kiln, but I think they probably had a couple of huge kiawe logs as a fire base, which would burn hot and long once they caught; kiawe is also known as mesquite, and is a great long-burning barbecue wood. It was a homebuilt progressive kiln, with three or four chambers. I don’t remember too many details, as it was over a decade ago.
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mrgawe on May 26, 2010 at 8:37 am

Ah, poor Rukia. May the the new one fare better.