I tried the rice cooker for the first time. Carolina brand long grain white
rice. Another rice I'm not familiar with.

I found the little cup to be a pain to fill. The bag of rice was big enough
to be able to dip the cup into. I did spill a few grains. I shudder to think
of the mess it would make if I had to pour the rice into the cup. I used 5
cups of raw rice, so 10 cups cooked. Added butter and salt.

There is no way to tell that the rice is done except by smell. Unless you
are looking at the cooker and can see that it went to the "warm" setting.

The end result was dry and slightly sticky.

The steamer basket looks pretty useless. Barely an inch deep. It might make
one tamale at a time. Might. There were no instructions for steaming except
to use an external timer.

On Wednesday, January 6, 2021 at 10:41:03 PM UTC-7, wrote:
> I tried the rice cooker for the first time. Carolina brand long grain white
> rice. Another rice I'm not familiar with.
>
> I found the little cup to be a pain to fill. The bag of rice was big enough
> to be able to dip the cup into. I did spill a few grains. I shudder to think
> of the mess it would make if I had to pour the rice into the cup. I used 5
> cups of raw rice, so 10 cups cooked. Added butter and salt.
>
> There is no way to tell that the rice is done except by smell. Unless you
> are looking at the cooker and can see that it went to the "warm" setting.
>
> The end result was dry and slightly sticky.
>
> The steamer basket looks pretty useless. Barely an inch deep. It might make
> one tamale at a time. Might. There were no instructions for steaming except
> to use an external timer.
You are hopeless.

On Wed, 6 Jan 2021 23:41:36 -0800 (PST), Roy >
wrote:

>On Wednesday, January 6, 2021 at 10:41:03 PM UTC-7, wrote:
>> I tried the rice cooker for the first time. Carolina brand long grain white
>> rice. Another rice I'm not familiar with.
>>
>> I found the little cup to be a pain to fill. The bag of rice was big enough
>> to be able to dip the cup into. I did spill a few grains. I shudder to think
>> of the mess it would make if I had to pour the rice into the cup. I used 5
>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>
>> There is no way to tell that the rice is done except by smell. Unless you
>> are looking at the cooker and can see that it went to the "warm" setting.
>>
>> The end result was dry and slightly sticky.
>>
>> The steamer basket looks pretty useless. Barely an inch deep. It might make
>> one tamale at a time. Might. There were no instructions for steaming except
>> to use an external timer.
>
>You are hopeless.
>
Roy, you're awake!

On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10, wrote:
> I tried the rice cooker for the first time. Carolina brand long grain white
> rice. Another rice I'm not familiar with.
>
> I found the little cup to be a pain to fill. The bag of rice was big enough
> to be able to dip the cup into. I did spill a few grains. I shudder to think
> of the mess it would make if I had to pour the rice into the cup. I used 5
> cups of raw rice, so 10 cups cooked. Added butter and salt.
>
> There is no way to tell that the rice is done except by smell. Unless you
> are looking at the cooker and can see that it went to the "warm" setting.
>
> The end result was dry and slightly sticky.
>
> The steamer basket looks pretty useless. Barely an inch deep. It might make
> one tamale at a time. Might. There were no instructions for steaming except
> to use an external timer.
My guess is that the basket is not really a basket. Water is put in the pan and the steamer tray is laid on the bottom of the pan. You steam food in the pan. Your food will be steamed until the water boils off. The cooker will then go into the warm mode. You can do a lot with a simple automatic rice cooker. You can cook soup in the pot and then keep it warm. I've used the warm function as a slow cooker. You can boil potatoes in the pot and make mash potatoes in the same pot and keep it warm. I suppose you could even make coffee.

Julie Bove wrote:
> I tried the rice cooker for the first time. Carolina brand long grain
> white rice. Another rice I'm not familiar with.

You've never cooked long grain rice? Brand doesn't matter.

> I used 5 cups of raw rice, so 10 cups cooked.

That's where you blew it. 5 cups of raw rice will yield 15 cups of
cooked rice. Look at the directions on your package. You should have
added 10 cups of water for a total of 15 cups.

And why did you cook so much?

> Added butter and salt.

A little salt, yes. Don't add butter until after it's cooked.

"dsi1" > wrote in message
...
On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10,
wrote:
> I tried the rice cooker for the first time. Carolina brand long grain
> white
> rice. Another rice I'm not familiar with.
>
> I found the little cup to be a pain to fill. The bag of rice was big
> enough
> to be able to dip the cup into. I did spill a few grains. I shudder to
> think
> of the mess it would make if I had to pour the rice into the cup. I used 5
> cups of raw rice, so 10 cups cooked. Added butter and salt.
>
> There is no way to tell that the rice is done except by smell. Unless you
> are looking at the cooker and can see that it went to the "warm" setting.
>
> The end result was dry and slightly sticky.
>
> The steamer basket looks pretty useless. Barely an inch deep. It might
> make
> one tamale at a time. Might. There were no instructions for steaming
> except
> to use an external timer.
My guess is that the basket is not really a basket. Water is put in the pan
and the steamer tray is laid on the bottom of the pan. You steam food in the
pan. Your food will be steamed until the water boils off. The cooker will
then go into the warm mode. You can do a lot with a simple automatic rice
cooker. You can cook soup in the pot and then keep it warm. I've used the
warm function as a slow cooker. You can boil potatoes in the pot and make
mash potatoes in the same pot and keep it warm. I suppose you could even
make coffee.

---

The steamer part sits at the top. It's a shallow plastic, sort of round tray
with big holes in it. Seems rather useless for steaming unless you're doing
a small serving of something. Wouldn't even work for asparagus unless you
cut it smaller.

I ordered a 16.6 Qt tamale steamer from Walmart. This after arguing with my
friend who said the best tamales are simmered in broth and not steamed. I
fail to see how this would work. He couldn't give me a recipe though and I
couldn't find one online.

This might be my last post. Going offline sometime today. Nice talking to
ya! You are one of the helpful few here.

In article >, says...
>
> I tried the rice cooker for the first time. Carolina brand long grain white
> rice. Another rice I'm not familiar with.
>
> I found the little cup to be a pain to fill. The bag of rice was big enough
> to be able to dip the cup into. I did spill a few grains. I shudder to think
> of the mess it would make if I had to pour the rice into the cup. I used 5
> cups of raw rice, so 10 cups cooked. Added butter and salt.
>
> There is no way to tell that the rice is done except by smell. Unless you
> are looking at the cooker and can see that it went to the "warm" setting.
>
> The end result was dry and slightly sticky.
>
> The steamer basket looks pretty useless. Barely an inch deep. It might make
> one tamale at a time. Might. There were no instructions for steaming except
> to use an external timer.

More money wasted in a desperate attempt to appease a moocher.

Janet UK

Master Bruce wrote:
> On Wed, 6 Jan 2021 23:41:36 -0800 (PST), Roy >
> wrote:
>
>> On Wednesday, January 6, 2021 at 10:41:03 PM UTC-7, wrote:
>>> I tried the rice cooker for the first time. Carolina brand long grain white
>>> rice. Another rice I'm not familiar with.
>>>
>>> I found the little cup to be a pain to fill. The bag of rice was big enough
>>> to be able to dip the cup into. I did spill a few grains. I shudder to think
>>> of the mess it would make if I had to pour the rice into the cup. I used 5
>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>
>>> There is no way to tell that the rice is done except by smell. Unless you
>>> are looking at the cooker and can see that it went to the "warm" setting.
>>>
>>> The end result was dry and slightly sticky.
>>>
>>> The steamer basket looks pretty useless. Barely an inch deep. It might make
>>> one tamale at a time. Might. There were no instructions for steaming except
>>> to use an external timer.
>>
>> You are hopeless.
>>
> Roy, you're awake!
>

<Sniff>

On Thu, 7 Jan 2021 07:46:23 -0500, Gary > wrote:

>Julie Bove wrote:
>> I tried the rice cooker for the first time. Carolina brand long grain
>> white rice. Another rice I'm not familiar with.
>
>You've never cooked long grain rice? Brand doesn't matter.
>
>> I used 5 cups of raw rice, so 10 cups cooked.
>
>That's where you blew it. 5 cups of raw rice will yield 15 cups of
>cooked rice. Look at the directions on your package. You should have
>added 10 cups of water for a total of 15 cups.
>
>And why did you cook so much?
>
>> Added butter and salt.
>
>A little salt, yes. Don't add butter until after it's cooked.

Agreed 100%. I don't even like rice unless it's fly lice.
It's very rare that any of my soups contain butter, typically EVOO or
chicken schmaltz. And salt is on the table for those who indulge. I
detest all "cream of" soups. I mostly add salt via soy sauce or
kosher salt. When I make a huge pot of cabbage soup the fat is from
the meat, usually beef chuck and I skim off most of the fat. Anyone
wants more salt there's the salt shaker... usually I'll put out a
small salt cellar of kosher salt. I use very little table salt, I
have one of those cylindrical containers of Mortons table salt for
some fifty years and it's still more than half full, I can't remember
the last time I filled a salt shaker. Most of my life I've used
kosher salt by small pinches... I can always add more salt, I can't
take it out. Even for sour pickles I use half the recommended amount.

On 1/6/2021 9:40 PM, Julie Bove wrote:

> I tried the rice cooker for the first time.

And you ****ed up, as usual, because you're a ****ing idiot who
can't follow the simplest of directions.

Give up. Quit posting. Shut the **** up.

LEAVE NOW!

On Thursday, January 7, 2021 at 2:51:24 AM UTC-10, wrote:
> "dsi1" > wrote in message
> ...
> On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10,
> wrote:
> > I tried the rice cooker for the first time. Carolina brand long grain
> > white
> > rice. Another rice I'm not familiar with.
> >
> > I found the little cup to be a pain to fill. The bag of rice was big
> > enough
> > to be able to dip the cup into. I did spill a few grains. I shudder to
> > think
> > of the mess it would make if I had to pour the rice into the cup. I used 5
> > cups of raw rice, so 10 cups cooked. Added butter and salt.
> >
> > There is no way to tell that the rice is done except by smell. Unless you
> > are looking at the cooker and can see that it went to the "warm" setting.
> >
> > The end result was dry and slightly sticky.
> >
> > The steamer basket looks pretty useless. Barely an inch deep. It might
> > make
> > one tamale at a time. Might. There were no instructions for steaming
> > except
> > to use an external timer.
> My guess is that the basket is not really a basket. Water is put in the pan
> and the steamer tray is laid on the bottom of the pan. You steam food in the
> pan. Your food will be steamed until the water boils off. The cooker will
> then go into the warm mode. You can do a lot with a simple automatic rice
> cooker. You can cook soup in the pot and then keep it warm. I've used the
> warm function as a slow cooker. You can boil potatoes in the pot and make
> mash potatoes in the same pot and keep it warm. I suppose you could even
> make coffee.
> ---
>
> The steamer part sits at the top. It's a shallow plastic, sort of round tray
> with big holes in it. Seems rather useless for steaming unless you're doing
> a small serving of something. Wouldn't even work for asparagus unless you
> cut it smaller.
>
> I ordered a 16.6 Qt tamale steamer from Walmart. This after arguing with my
> friend who said the best tamales are simmered in broth and not steamed. I
> fail to see how this would work. He couldn't give me a recipe though and I
> couldn't find one online.
>
> This might be my last post. Going offline sometime today. Nice talking to
> ya! You are one of the helpful few here.
Good luck with your new rice cooker. I could do a lot with such a rice cooker.

Sheldon Martin wrote:
> On Thu, 7 Jan 2021 07:46:23 -0500, Gary > wrote:
>
>> Julie Bove wrote:
>>> I tried the rice cooker for the first time. Carolina brand long grain
>>> white rice. Another rice I'm not familiar with.
>>
>> You've never cooked long grain rice? Brand doesn't matter.
>>
>>> I used 5 cups of raw rice, so 10 cups cooked.
>>
>> That's where you blew it. 5 cups of raw rice will yield 15 cups of
>> cooked rice. Look at the directions on your package. You should have
>> added 10 cups of water for a total of 15 cups.
>>
>> And why did you cook so much?
>>
>>> Added butter and salt.
>>
>> A little salt, yes. Don't add butter until after it's cooked.
>
> Agreed 100%. I don't even like rice unless it's fly lice.
> It's very rare that any of my soups contain butter, typically EVOO or
> chicken schmaltz. And salt is on the table for those who indulge. I
> detest all "cream of" soups. I mostly add salt via soy sauce or
> kosher salt. When I make a huge pot of cabbage soup the fat is from
> the meat, usually beef chuck and I skim off most of the fat. Anyone
> wants more salt there's the salt shaker... usually I'll put out a
> small salt cellar of kosher salt. I use very little table salt, I
> have one of those cylindrical containers of Mortons table salt for
> some fifty years and it's still more than half full, I can't remember
> the last time I filled a salt shaker. Most of my life I've used
> kosher salt by small pinches... I can always add more salt, I can't
> take it out. Even for sour pickles I use half the recommended amount.
>

Do yoose buy all that kosher salt at jewish delis Popeye?

Beez Neez wrote:
> On 1/6/2021 9:40 PM, Julie Bove wrote:
>
>> I tried the rice cooker for the first time.
>
> And you ****ed up, as usual, because you're a ****ing idiot who
> can't follow the simplest of directions.
>
> Give up. Quit posting. Shut the **** up.
>
> LEAVE NOW!

Mea culpa. I'm the idiot that suggested the rice cooker a few weeks
ago, thinking they are almost idiot proof.

I honestly thought it would solve all her rice problems. My
El-Cheapo cooker makes a mechanical 'CLICK' when it trips off. No
way you wouldn't notice if you are in the kitchen, unless you also
had loud rap music playing, tribal drums beating, or gunfire.

Maybe she needs that expensive computerized
zoriyushimotoyama-whatever rice cooker? Nah, one of the guys would
surely shoot it up with a six-gun.

Bothel is truly in the twilight zone.

.... CUE The Master Buttsniffer Druce.

On 1/7/2021 8:36 AM, Janet wrote:
> In article >, says...
>>
>> I tried the rice cooker for the first time. Carolina brand long grain white
>> rice. Another rice I'm not familiar with.
>>
>> I found the little cup to be a pain to fill. The bag of rice was big enough
>> to be able to dip the cup into. I did spill a few grains. I shudder to think
>> of the mess it would make if I had to pour the rice into the cup. I used 5
>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>
>> There is no way to tell that the rice is done except by smell. Unless you
>> are looking at the cooker and can see that it went to the "warm" setting.
>>
>> The end result was dry and slightly sticky.
>>
>> The steamer basket looks pretty useless. Barely an inch deep. It might make
>> one tamale at a time. Might. There were no instructions for steaming except
>> to use an external timer.
>
> More money wasted in a desperate attempt to appease a moocher.
>
> Janet UK
>
When Carol (cshenk) suggested she buy a rice cooker after Julie posted
about her last rice "fail" she rejected the idea. Now that her
"boyfriend" uses one of course she just had to order one.

I have no idea why she thinks a rice cooker is a good way to cook
tamales, unless she's talking about heating up frozen tamales.

Jill

On Thu, 7 Jan 2021 18:07:33 -0500, jmcquown >
wrote:

>On 1/7/2021 8:36 AM, Janet wrote:
>> In article >, says...
>>>
>>> I tried the rice cooker for the first time. Carolina brand long grain white
>>> rice. Another rice I'm not familiar with.
>>>
>>> I found the little cup to be a pain to fill. The bag of rice was big enough
>>> to be able to dip the cup into. I did spill a few grains. I shudder to think
>>> of the mess it would make if I had to pour the rice into the cup. I used 5
>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>
>>> There is no way to tell that the rice is done except by smell. Unless you
>>> are looking at the cooker and can see that it went to the "warm" setting.
>>>
>>> The end result was dry and slightly sticky.
>>>
>>> The steamer basket looks pretty useless. Barely an inch deep. It might make
>>> one tamale at a time. Might. There were no instructions for steaming except
>>> to use an external timer.
>>
>> More money wasted in a desperate attempt to appease a moocher.
>>
>> Janet UK
>>
>When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>about her last rice "fail" she rejected the idea. Now that her
>"boyfriend" uses one of course she just had to order one.
>
>I have no idea why she thinks a rice cooker is a good way to cook
>tamales, unless she's talking about heating up frozen tamales.

Ask her, she's here.

On 1/7/2021 12:40 AM, Julie Bove wrote:
> The steamer basket looks pretty useless. Barely an inch > deep. It might
> make one tamale at a time. Might. There were no instructions for
> steaming except to use an external timer.

Why is it you think a rice cooker is intended to be used for tamales?
Just because you love "mexican rice" doesn't mean a rice cooker will
work for tamales. Or anything you perceive to be "Mexican".

I mentioned this in another post where you brought up tamales and a rice
cooker. Requires a deep pot with a lid and a steamer basket. Yeah, you
got rid of the deep pot because you never used it and didn't have that
type of steamer basket.

So, go ahead and complain about why your rice cooker won't work for
tamales. I can certainly understand why.

No way is a rice cooker is designed to handle this. When I made tamales
it was pretty much a one pot deal (from cooking the meat to create the
nice spicy broth to stacking them in the pot and steaming until done.)
Except for the mixing bowl for the masa dough, only one cooking pot was
needed and it sure wasn't a rice cooker.

Tamales are a lot of work. Have you ever made them?

I slow simmered a pork roast (I know, you don't like pork - substitute
chicken if you like with lots of spices in a deep pot in liquid until
the meat was falling apart tender. Removed the meat and strained the
spicy cooking liquid. When making tamales, that liquid is reserved and
used to add moisture to the filling but also to the dough and to steam
the tamales. Shred or chop the meat (whichever you prefer) and moisten
it with a bit of the spicy broth.

Make the dough using masa harina (some of the spicy cooking liquid is
also added to the dough as the liquid). Spread the dough onto soaked
corn husks then add the meat and roll the tamales. Place them in a deep
pot over a steamer basket, standing upright, and steam until about 30-40
minutes until when you unwrap one the dough lightly pulls apart from the
husk.

I think you're expecting the impossible from a stove-top appliance. I
also don't think you intend to "make" tamales. Reheat some frozen ones,
perhaps. A rice cooker is still not the best countertop appliance for
the task.

Jill

"Gary" > wrote in message
...
> Julie Bove wrote:
>> I tried the rice cooker for the first time. Carolina brand long grain
>> white rice. Another rice I'm not familiar with.
>
> You've never cooked long grain rice? Brand doesn't matter.
>
>> I used 5 cups of raw rice, so 10 cups cooked.
>
> That's where you blew it. 5 cups of raw rice will yield 15 cups of cooked
> rice. Look at the directions on your package. You should have added 10
> cups of water for a total of 15 cups.
>
Whn I say "cup". I mean the cup that came with the machine. I did follow the
instructions. I did not measure to see how much that cup contains.

> And why did you cook so much?

Justin eats a lot of rice. Half of it is gone already.
>
>> Added butter and salt.
>
> A little salt, yes. Don't add butter until after it's cooked.

I always add it when cooking.

"jmcquown" > wrote in message
...
> On 1/7/2021 8:36 AM, Janet wrote:
>> In article >, says...
>>>
>>> I tried the rice cooker for the first time. Carolina brand long grain
>>> white
>>> rice. Another rice I'm not familiar with.
>>>
>>> I found the little cup to be a pain to fill. The bag of rice was big
>>> enough
>>> to be able to dip the cup into. I did spill a few grains. I shudder to
>>> think
>>> of the mess it would make if I had to pour the rice into the cup. I used
>>> 5
>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>
>>> There is no way to tell that the rice is done except by smell. Unless
>>> you
>>> are looking at the cooker and can see that it went to the "warm"
>>> setting.
>>>
>>> The end result was dry and slightly sticky.
>>>
>>> The steamer basket looks pretty useless. Barely an inch deep. It might
>>> make
>>> one tamale at a time. Might. There were no instructions for steaming
>>> except
>>> to use an external timer.
>>
>> More money wasted in a desperate attempt to appease a moocher.
>>
>> Janet UK
>>
> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
> about her last rice "fail" she rejected the idea. Now that her
> "boyfriend" uses one of course she just had to order one.
>
> I have no idea why she thinks a rice cooker is a good way to cook tamales,
> unless she's talking about heating up frozen tamales.

It said it had a steamer basket. I does. It's just too shallow for my
purposes. And I realize after using it, there would be no way to keep it
cooking for long enough. I will have to look at the instructions again. I
don't recall seeing anything about cooking brown rice but maybe I skipped
over it. There was something about oatmeal and other grains.

"Master Bruce" > wrote in message
...
> On Thu, 7 Jan 2021 18:07:33 -0500, jmcquown >
> wrote:
>
>>On 1/7/2021 8:36 AM, Janet wrote:
>>> In article >, says...
>>>>
>>>> I tried the rice cooker for the first time. Carolina brand long grain
>>>> white
>>>> rice. Another rice I'm not familiar with.
>>>>
>>>> I found the little cup to be a pain to fill. The bag of rice was big
>>>> enough
>>>> to be able to dip the cup into. I did spill a few grains. I shudder to
>>>> think
>>>> of the mess it would make if I had to pour the rice into the cup. I
>>>> used 5
>>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>>
>>>> There is no way to tell that the rice is done except by smell. Unless
>>>> you
>>>> are looking at the cooker and can see that it went to the "warm"
>>>> setting.
>>>>
>>>> The end result was dry and slightly sticky.
>>>>
>>>> The steamer basket looks pretty useless. Barely an inch deep. It might
>>>> make
>>>> one tamale at a time. Might. There were no instructions for steaming
>>>> except
>>>> to use an external timer.
>>>
>>> More money wasted in a desperate attempt to appease a moocher.
>>>
>>> Janet UK
>>>
>>When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>>about her last rice "fail" she rejected the idea. Now that her
>>"boyfriend" uses one of course she just had to order one.
>>
>>I have no idea why she thinks a rice cooker is a good way to cook
>>tamales, unless she's talking about heating up frozen tamales.
>
> Ask her, she's here.

Not for long. This computer will be offline before midnight.

On 1/7/2021 7:21 PM, Julie Bove wrote:
>
> "Gary" > wrote in message
> ...
>> Julie Bove wrote:
>>> I tried the rice cooker for the first time. Carolina brand long grain
>>> white rice. Another rice I'm not familiar with.
>>
>> You've never cooked long grain rice? Brand doesn't matter.
>>
>>> I used 5 cups of raw rice, so 10 cups cooked.
>>
>> That's where you blew it. 5 cups of raw rice will yield 15 cups of
>> cooked rice. Look at the directions on your package.* You should have
>> added 10 cups of water for a total of 15 cups.
>>
> Whn I say "cup". I mean the cup that came with the machine. I did follow
> the instructions. I did not measure to see how much that cup contains.
>
The cup that came with it probably was intended for people who don't own
actual measuring cups.

>> And why did you cook so much?
>
> Justin eats a lot of rice. Half of it is gone already.
>>
Then what are you complaining about? If it's good enough for Justin it
must be okay. Let him eat the crappy rice if you don't like the way it
turned out.

>>> Added butter and salt.
>>
>> A little salt, yes. Don't add butter until after it's cooked.
>
> I always add it when cooking.

That would explain the reason your cooking raw rice tends to fail. No
countertop gadget is going to help.

Jill

On Thu, 7 Jan 2021 16:26:34 -0800, "Julie Bove"
> wrote:

>
>"Master Bruce" > wrote in message
.. .
>> On Thu, 7 Jan 2021 18:07:33 -0500, jmcquown >
>> wrote:
>>
>>>On 1/7/2021 8:36 AM, Janet wrote:
>>>>
>>>> More money wasted in a desperate attempt to appease a moocher.
>>>>
>>>> Janet UK
>>>>
>>>When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>>>about her last rice "fail" she rejected the idea. Now that her
>>>"boyfriend" uses one of course she just had to order one.
>>>
>>>I have no idea why she thinks a rice cooker is a good way to cook
>>>tamales, unless she's talking about heating up frozen tamales.
>>
>> Ask her, she's here.
>
>Not for long. This computer will be offline before midnight.

Jill might never get her answer then...

jmcquown wrote:
> On 1/7/2021 8:36 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> I tried the rice cooker for the first time. Carolina brand long
>>> grain white
>>> rice. Another rice I'm not familiar with.
>>>
>>> I found the little cup to be a pain to fill. The bag of rice was
>>> big enough
>>> to be able to dip the cup into. I did spill a few grains. I
>>> shudder to think
>>> of the mess it would make if I had to pour the rice into the
>>> cup. I used 5
>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>
>>> There is no way to tell that the rice is done except by smell.
>>> Unless you
>>> are looking at the cooker and can see that it went to the "warm"
>>> setting.
>>>
>>> The end result was dry and slightly sticky.
>>>
>>> The steamer basket looks pretty useless. Barely an inch deep. It
>>> might make
>>> one tamale at a time. Might. There were no instructions for
>>> steaming except
>>> to use an external timer.
>>
>> *** More money wasted in a desperate attempt to appease a moocher.
>>
>> *** Janet UK
>>
> When Carol (cshenk) suggested she buy a rice cooker after Julie
> posted about her last rice "fail" she rejected the idea.* Now that
> her "boyfriend" uses one of course she just had to order one.
>
> I have no idea why she thinks a rice cooker is a good way to cook
> tamales, unless she's talking about heating up frozen tamales.
>
> Jill

Indeed, and even Popeye missed the great sex opportunities. He says
she has a squirting pussy, and enormous tits.

I'm wondering if the sailor may be *** as a fruitcake since he
turned that down big old pussy.

On 1/7/2021 7:17 PM, jmcquown wrote:
> On 1/7/2021 12:40 AM, Julie Bove wrote:
>> The steamer basket looks pretty useless. Barely an inch* > deep. It might
>> make one tamale at a time. Might. There were no instructions for
>> steaming except to use an external timer.
>
> Why is it you think a rice cooker is intended to be used for tamales?
> Just because you love "mexican rice" doesn't mean a rice cooker will
> work for tamales.* Or anything you perceive to be "Mexican".
>
> I mentioned this in another post where you brought up tamales and a rice
> cooker.* Requires a deep pot with a lid and a steamer basket.* Yeah, you
> got rid of the deep pot because you never used it and didn't have that
> type of steamer basket.
>
> So, go ahead and complain about why your rice cooker won't work for
> tamales.* I can certainly understand why.
>
> No way is a rice cooker is designed to handle this.* When I made tamales
> it was pretty much a one pot deal (from cooking the meat to create the
> nice spicy broth to stacking them in the pot and steaming until done.)
> Except for the mixing bowl for the masa dough, only one cooking pot was
> needed and it sure wasn't a rice cooker.
>
> Tamales are a lot of work.* Have you ever made them?
>
> I slow simmered a pork roast (I know, you don't like pork - substitute
> chicken if you like with lots of spices in a deep pot in liquid until
> the meat was falling apart tender.* Removed the meat and strained the
> spicy cooking liquid.* When making tamales, that liquid is reserved and
> used to add moisture to the filling but also to the dough and to steam
> the tamales.* Shred or chop the meat (whichever you prefer) and moisten
> it with a bit of the spicy broth.
>
> Make the dough using masa harina (some of the spicy cooking liquid is
> also added to the dough as the liquid).* Spread the dough onto soaked
> corn husks then add the meat and roll the tamales.* Place them in a deep
> pot over a steamer basket, standing upright, and steam until about 30-40
> minutes until when you unwrap one the dough lightly pulls apart from the
> husk.
>
> I think you're expecting the impossible from a stove-top*

*Intended to write countertop.

> appliance.* I
> also don't think you intend to "make" tamales.* Reheat some frozen ones,
> perhaps.* A rice cooker is still not the best countertop appliance for
> the task.
>
> Jill

Master Bruce wrote:
> On Thu, 7 Jan 2021 18:07:33 -0500, jmcquown >
> wrote:
>
>> On 1/7/2021 8:36 AM, Janet wrote:
>>> In article >, says...
>>>>
>>>> I tried the rice cooker for the first time. Carolina brand long grain white
>>>> rice. Another rice I'm not familiar with.
>>>>
>>>> I found the little cup to be a pain to fill. The bag of rice was big enough
>>>> to be able to dip the cup into. I did spill a few grains. I shudder to think
>>>> of the mess it would make if I had to pour the rice into the cup. I used 5
>>>> cups of raw rice, so 10 cups cooked. Added butter and salt.
>>>>
>>>> There is no way to tell that the rice is done except by smell. Unless you
>>>> are looking at the cooker and can see that it went to the "warm" setting.
>>>>
>>>> The end result was dry and slightly sticky.
>>>>
>>>> The steamer basket looks pretty useless. Barely an inch deep. It might make
>>>> one tamale at a time. Might. There were no instructions for steaming except
>>>> to use an external timer.
>>>
>>> More money wasted in a desperate attempt to appease a moocher.
>>>
>>> Janet UK
>>>
>> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>> about her last rice "fail" she rejected the idea. Now that her
>> "boyfriend" uses one of course she just had to order one.
>>
>> I have no idea why she thinks a rice cooker is a good way to cook
>> tamales, unless she's talking about heating up frozen tamales.
>
> Ask her, she's here.
>

Yep, we can see the imprint of her ass on your face Druce.

Here ... use this towel to wipe that shit of your lips.

On 2021-01-07 6:07 p.m., jmcquown wrote:
> On 1/7/2021 8:36 AM, Janet wrote:

>>
>> Â*Â*Â* More money wasted in a desperate attempt to appease a moocher.
>>
>> Â*Â*Â* Janet UK
>>
> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
> about her last rice "fail" she rejected the idea.Â* Now that her
> "boyfriend" uses one of course she just had to order one.
>
> I have no idea why she thinks a rice cooker is a good way to cook
> tamales, unless she's talking about heating up frozen tamales.
>

Perhaps you should have given up on Julie making any sense at all.

"jmcquown" > wrote in message
...
> On 1/7/2021 12:40 AM, Julie Bove wrote:
>> The steamer basket looks pretty useless. Barely an inch > deep. It might
>> make one tamale at a time. Might. There were no instructions for steaming
>> except to use an external timer.
>
> Why is it you think a rice cooker is intended to be used for tamales? Just
> because you love "mexican rice" doesn't mean a rice cooker will work for
> tamales. Or anything you perceive to be "Mexican".

Because it comes with a steamer. I've never made steamed foods. I've never
made tamales except for cup tamales. I now know that tamales can take up to
two hours to cook. So while the rice cooker might be able to steam one
tamale at a time, it wouldn't stay hot long enough to cook it. At least not
the model I bought which is pretty much plug and play.
>
> I mentioned this in another post where you brought up tamales and a rice
> cooker. Requires a deep pot with a lid and a steamer basket. Yeah, you
> got rid of the deep pot because you never used it and didn't have that
> type of steamer basket.

I haver ordered a tamale steamer. No clue where I will store it. That's why
I got rid of the other pot. It was cheap. I bought it because I liked the
color. The steamer basket I had was small and wouldn't work for tamales.
>
> So, go ahead and complain about why your rice cooker won't work for
> tamales. I can certainly understand why.

I didn't complain. Just stated a fact/
>
> No way is a rice cooker is designed to handle this. When I made tamales
> it was pretty much a one pot deal (from cooking the meat to create the
> nice spicy broth to stacking them in the pot and steaming until done.)
> Except for the mixing bowl for the masa dough, only one cooking pot was
> needed and it sure wasn't a rice cooker.
>
> Tamales are a lot of work. Have you ever made them?

No. But I don't mind a lot of work. I don't have anything else to do right
now. Mine probably won't contain meat. I like black bean and cheese and
chle. Justin does like chicken though so I might make some of those. I will
have to get some freezer space for them.
>
> I slow simmered a pork roast (I know, you don't like pork - substitute
> chicken if you like with lots of spices in a deep pot in liquid until the
> meat was falling apart tender. Removed the meat and strained the spicy
> cooking liquid. When making tamales, that liquid is reserved and used to
> add moisture to the filling but also to the dough and to steam the
> tamales. Shred or chop the meat (whichever you prefer) and moisten it
> with a bit of the spicy broth.
>
> Make the dough using masa harina (some of the spicy cooking liquid is also
> added to the dough as the liquid). Spread the dough onto soaked corn
> husks then add the meat and roll the tamales. Place them in a deep pot
> over a steamer basket, standing upright, and steam until about 30-40
> minutes until when you unwrap one the dough lightly pulls apart from the
> husk.

Hmmm... The recipes I've seen call for far more cooking time.
>
> I think you're expecting the impossible from a stove-top appliance. I
> also don't think you intend to "make" tamales. Reheat some frozen ones,
> perhaps. A rice cooker is still not the best countertop appliance for the
> task.

No. I've always wanted to make tamales but felt like the stuff to make them
was too costly. Most of the pots I saw were $50 and up. I found one that was
about $20. I think the biggest expense will be the corn husks. I don't know
of any Mexican grocers around here any more. I did look online but the
search was kind of bogus because it mostly turned up restaurants and not
grocery stores. I have been trying to stay out of stores. I know the
standard grocery stores sell them, but in small quantities.

When I reheat frozen ones, I wrap them in damp paper towels and nuke them.

On 2021-01-07 7:26 p.m., Julie Bove wrote:
>

>>> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>>> about her last rice "fail" she rejected the idea.Â* Now that her
>>> "boyfriend" uses one of course she just had to order one.
>>>
>>> I have no idea why she thinks a rice cooker is a good way to cook
>>> tamales, unless she's talking about heating up frozen tamales.
>>
>> Ask her, she's here.
>
> Not for long. This computer will be offline before midnight.

Maybe there is something to look forward to in 2021.

On Thu, 7 Jan 2021 19:43:39 -0500, Dave Smith
> wrote:

>On 2021-01-07 7:26 p.m., Julie Bove wrote:
>>
>
>>>> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>>>> about her last rice "fail" she rejected the idea.Â* Now that her
>>>> "boyfriend" uses one of course she just had to order one.
>>>>
>>>> I have no idea why she thinks a rice cooker is a good way to cook
>>>> tamales, unless she's talking about heating up frozen tamales.
>>>
>>> Ask her, she's here.
>>
>> Not for long. This computer will be offline before midnight.
>
>Maybe there is something to look forward to in 2021.

Think how much less you'll be posting! And how much time you'll have
in 2021!

On Thu, 7 Jan 2021 19:40:07 -0500, Dave Smith
> wrote:

>On 2021-01-07 6:07 p.m., jmcquown wrote:
>> On 1/7/2021 8:36 AM, Janet wrote:
>
>>>
>>> Â*Â*Â* More money wasted in a desperate attempt to appease a moocher.
>>>
>>> Â*Â*Â* Janet UK
>>>
>> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>> about her last rice "fail" she rejected the idea.Â* Now that her
>> "boyfriend" uses one of course she just had to order one.
>>
>> I have no idea why she thinks a rice cooker is a good way to cook
>> tamales, unless she's talking about heating up frozen tamales.
>>
>
>Perhaps you should have given up on Julie making any sense at all.

Grab your chance Dave. Time's running out!

jmcquown wrote:
> On 1/7/2021 12:40 AM, Julie Bove wrote:
>> The steamer basket looks pretty useless. Barely an inch* > deep.
>> It might
>> make one tamale at a time. Might. There were no instructions for
>> steaming except to use an external timer.
>
> Why is it you think a rice cooker is intended to be used for
> tamales? Just because you love "mexican rice" doesn't mean a rice
> cooker will work for tamales.* Or anything you perceive to be
> "Mexican".
>
> I mentioned this in another post where you brought up tamales and a
> rice cooker.* Requires a deep pot with a lid and a steamer basket.
> Yeah, you got rid of the deep pot because you never used it and
> didn't have that type of steamer basket.
>
> So, go ahead and complain about why your rice cooker won't work for
> tamales.* I can certainly understand why.
>
> No way is a rice cooker is designed to handle this.* When I made
> tamales it was pretty much a one pot deal (from cooking the meat to
> create the nice spicy broth to stacking them in the pot and
> steaming until done.) Except for the mixing bowl for the masa
> dough, only one cooking pot was needed and it sure wasn't a rice
> cooker.
>
> Tamales are a lot of work.* Have you ever made them?
>
> I slow simmered a pork roast (I know, you don't like pork -
> substitute chicken if you like with lots of spices in a deep pot in
> liquid until the meat was falling apart tender.* Removed the meat
> and strained the spicy cooking liquid.* When making tamales, that
> liquid is reserved and used to add moisture to the filling but also
> to the dough and to steam the tamales.* Shred or chop the meat
> (whichever you prefer) and moisten it with a bit of the spicy broth.
>
> Make the dough using masa harina (some of the spicy cooking liquid
> is also added to the dough as the liquid).* Spread the dough onto
> soaked corn husks then add the meat and roll the tamales.* Place
> them in a deep pot over a steamer basket, standing upright, and
> steam until about 30-40 minutes until when you unwrap one the dough
> lightly pulls apart from the husk.
>
> I think you're expecting the impossible from a stove-top
> appliance.* I also don't think you intend to "make" tamales.
> Reheat some frozen ones, perhaps.* A rice cooker is still not the
> best countertop appliance for the task.
>
> Jill

Yoose getting as crazy as Popeye or Master Druce.

RELAX! Maybe kuth can send you some of his cannabis stuff.

Don't blow a gasket old lady.

Invite popeye to come and cook up a mess of tamales.

You can watch and learn. His wife is mexican, so she probably
taught him perfectly.

Julie Bove wrote:

> I tried the rice cooker for the first time. Carolina brand long grain
> white rice. Another rice I'm not familiar with.
>
> I found the little cup to be a pain to fill. The bag of rice was big
> enough to be able to dip the cup into. I did spill a few grains. I
> shudder to think of the mess it would make if I had to pour the rice
> into the cup. I used 5 cups of raw rice, so 10 cups cooked. Added
> butter and salt.

Wrong in 2 ways. No butter at the start (nor in the directions) and
you added too much dry rice for the pot. Yours is for 3 of the
measuring cups dry plus double that of the same measuring cup of water.

As to dipping the cup in, thats part of why they use a smaller cup.
Makes it easier if coming straight from the bag.

> There is no way to tell that the rice is done except by smell. Unless
> you are looking at the cooker and can see that it went to the "warm"
> setting.

It takes about 20 minutes. Same as stove top.


> The end result was dry and slightly sticky.

Not enough water and you added butter at the wrong time.


> The steamer basket looks pretty useless. Barely an inch deep. It
> might make one tamale at a time. Might. There were no instructions
> for steaming except to use an external timer.


If you got the one I sent you a link to, then it's 7 inches across and
2 inches deep. I just measured it.

When you meantioned tamales, I said you could steam reheat 1 or 2
smaller ones, maybe 3 if very short.

I doubt mine had any instructions for the steamer either. It's pretty
intuitive. No different from a stove top steamer and I've never seen
one of those have instructions either.

I know one of us (besides me) has mentioned doing a few boneless
chicken breasts is a similar sized unit. With the steam, they don't
dry out. You can remove just as done and then slice for salads and such.

dsi1 wrote:

> On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10,
> wrote:
> > I tried the rice cooker for the first time. Carolina brand long
> > grain white rice. Another rice I'm not familiar with.
> >
> > I found the little cup to be a pain to fill. The bag of rice was
> > big enough to be able to dip the cup into. I did spill a few
> > grains. I shudder to think of the mess it would make if I had to
> > pour the rice into the cup. I used 5 cups of raw rice, so 10 cups
> > cooked. Added butter and salt.
> >
> > There is no way to tell that the rice is done except by smell.
> > Unless you are looking at the cooker and can see that it went to
> > the "warm" setting.
> >
> > The end result was dry and slightly sticky.
> >
> > The steamer basket looks pretty useless. Barely an inch deep. It
> > might make one tamale at a time. Might. There were no instructions
> > for steaming except to use an external timer.

> My guess is that the basket is not really a basket. Water is put in
> the pan and the steamer tray is laid on the bottom of the pan. You
> steam food in the pan. Your food will be steamed until the water
> boils off. The cooker will then go into the warm mode. You can do a

Naw, the picture link I sent was a top of the ricemaker basket type.
Remove basket when not steaming anything.

I often do some veggies and some fishballs at the same time. Maybe
Kamaboko slices or shrimp. A few times, some bits of fish might go
there.


> lot with a simple automatic rice cooker. You can cook soup in the pot
> and then keep it warm. I've used the warm function as a slow cooker.
> You can boil potatoes in the pot and make mash potatoes in the same
> pot and keep it warm. I suppose you could even make coffee.

;-)

Master Bruce wrote:
> On Thu, 7 Jan 2021 19:43:39 -0500, Dave Smith
> > wrote:
>
>> On 2021-01-07 7:26 p.m., Julie Bove wrote:
>>>
>>
>>>>> When Carol (cshenk) suggested she buy a rice cooker after Julie posted
>>>>> about her last rice "fail" she rejected the idea.Â* Now that her
>>>>> "boyfriend" uses one of course she just had to order one.
>>>>>
>>>>> I have no idea why she thinks a rice cooker is a good way to cook
>>>>> tamales, unless she's talking about heating up frozen tamales.
>>>>
>>>> Ask her, she's here.
>>>
>>> Not for long. This computer will be offline before midnight.
>>
>> Maybe there is something to look forward to in 2021.
>
> Think how much less you'll be posting! And how much time you'll have
> in 2021!
>

True, master. But you will go crazy with the loss of even one butt
hole to sniff.

On 1/7/2021 7:40 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/7/2021 12:40 AM, Julie Bove wrote:
>>> The steamer basket looks pretty useless. Barely an inch* > deep. It
>>> might
>>> make one tamale at a time. Might. There were no instructions for
>>> steaming except to use an external timer.
>>
>> Why is it you think a rice cooker is intended to be used for tamales?
>> Just because you love "mexican rice" doesn't mean a rice cooker will
>> work for tamales.* Or anything you perceive to be "Mexican".
>
> Because it comes with a steamer. I've never made steamed foods. I've
> never made tamales except for cup tamales. I now know that tamales can
> take up to two hours to cook. So while the rice cooker might be able to
> steam one tamale at a time, it wouldn't stay hot long enough to cook it.
> At least not the model I bought which is pretty much plug and play.
>>
>> I mentioned this in another post where you brought up tamales and a
>> rice cooker.* Requires a deep pot with a lid and a steamer basket.
>> Yeah, you got rid of the deep pot because you never used it and didn't
>> have that type of steamer basket.
>
> I haver ordered a tamale steamer.

No need for one.
>> So, go ahead and complain about why your rice cooker won't work for
>> tamales.* I can certainly understand why.
>
> I didn't complain. Just stated a fact/

Which always sounds like a complaint.

>> No way is a rice cooker is designed to handle this.* When I made
>> tamales it was pretty much a one pot deal (from cooking the meat to
>> create the nice spicy broth to stacking them in the pot and steaming
>> until done.) Except for the mixing bowl for the masa dough, only one
>> cooking pot was needed and it sure wasn't a rice cooker.
>>
>> Tamales are a lot of work.* Have you ever made them?
>
> No. But I don't mind a lot of work. I don't have anything else to do
> right now. Mine probably won't* contain meat. I like black bean and
> cheese and chle. Justin does like chicken though so I might make some of
> those. I will have to get some freezer space for them.
>>
Black bean and cheese and oh, chle. Sorry, vegetarian tamales with
beans and cheese might appeal but the methodology is no different.

>> I slow simmered a pork roast (I know, you don't like pork - substitute
>> chicken if you like with lots of spices in a deep pot in liquid until
>> the meat was falling apart tender.* Removed the meat and strained the
>> spicy cooking liquid.* When making tamales, that liquid is reserved
>> and used to add moisture to the filling but also to the dough and to
>> steam the tamales.* Shred or chop the meat (whichever you prefer) and
>> moisten it with a bit of the spicy broth.
>>
>> Make the dough using masa harina (some of the spicy cooking liquid is
>> also added to the dough as the liquid).* Spread the dough onto soaked
>> corn husks then add the meat and roll the tamales.* Place them in a
>> deep pot over a steamer basket, standing upright, and steam until
>> about 30-40 minutes until when you unwrap one the dough lightly pulls
>> apart from the husk.
>
> Hmmm... The recipes I've seen call for far more cooking time.

They actually do but I doubt you'd have the patience.

>> I think you're expecting the impossible from a stove-top appliance.* I
>> also don't think you intend to "make" tamales.* Reheat some frozen
>> ones, perhaps.* A rice cooker is still not the best countertop
>> appliance for the task.
>
> No. I've always wanted to make tamales but felt like the stuff to make
> them was too costly. Most of the pots I saw were $50 and up. I found one
> that was about $20.

There is no need for a specific "tamale pot". Good lord, you're
gullible. You seem to enjoy buying and then discarding things.

> I think the biggest expense will be the corn husks.

Oh, sure. Dried corn husks are extremely expensive. <snork> Sorry you
can't afford about $6 for a package of 12 dried corn husks. BTW, they
don't expire.

> I don't know of any Mexican grocers around here any more. I did look
> online but the search was kind of bogus because it mostly turned up
> restaurants and not grocery stores.

That's because you don't use a normal search engine. I don't shop at a
Mexican grocer. As far back as 1995 when I tried my hand at making
tamales, I could find masa harina in the flour/baking section. If you
don't want to leave the house you can order it online. I'm sure you can
find beans and whatever cheese to add to them. But if you don't make
the broth and don't make a proper seasoned masa dough and have a pot
large enough to steam them, waste of time.

> I have been trying to stay out of
> stores. I know the standard grocery stores sell them, but in small
> quantities.
>
Sell them? Sells a special tamale pot? Not necessary. Certainly not a
rice cooker.

Jill

> When I reheat frozen ones, I wrap them in damp paper towels and nuke them.

Maybe you can use the rice cooker for that.

I sincerely doubt you'd ever undertake the task of making tamales from
scratch. The ones I made were delicious, time consuming and simply
because I really wanted to try my hand at making them from scratch. No
pseudo vegetarian tamales were involved.

Jill

On 1/7/2021 8:19 PM, cshenk wrote:
> Julie Bove wrote:
>
>> I tried the rice cooker for the first time. Carolina brand long grain
>> white rice. Another rice I'm not familiar with.
>>
>> I found the little cup to be a pain to fill. The bag of rice was big
>> enough to be able to dip the cup into. I did spill a few grains. I
>> shudder to think of the mess it would make if I had to pour the rice
>> into the cup. I used 5 cups of raw rice, so 10 cups cooked. Added
>> butter and salt.
>
> Wrong in 2 ways. No butter at the start (nor in the directions) and
> you added too much dry rice for the pot. Yours is for 3 of the
> measuring cups dry plus double that of the same measuring cup of water.
>
> As to dipping the cup in, thats part of why they use a smaller cup.
> Makes it easier if coming straight from the bag.
>
>> There is no way to tell that the rice is done except by smell. Unless
>> you are looking at the cooker and can see that it went to the "warm"
>> setting.
>
> It takes about 20 minutes. Same as stove top.
>
>
>> The end result was dry and slightly sticky.
>
> Not enough water and you added butter at the wrong time.
>
>
>> The steamer basket looks pretty useless. Barely an inch deep. It
>> might make one tamale at a time. Might. There were no instructions
>> for steaming except to use an external timer.
>
>
> If you got the one I sent you a link to, then it's 7 inches across and
> 2 inches deep. I just measured it.
>
> When you meantioned tamales, I said you could steam reheat 1 or 2
> smaller ones, maybe 3 if very short.
>
> I doubt mine had any instructions for the steamer either. It's pretty
> intuitive. No different from a stove top steamer and I've never seen
> one of those have instructions either.
>
> I know one of us (besides me) has mentioned doing a few boneless
> chicken breasts is a similar sized unit. With the steam, they don't
> dry out. You can remove just as done and then slice for salads and such.
>
As much as you'd like to believe, she really does post these things to
complain why nothing ever works out.

Jill

jmcquown wrote:
> On 1/7/2021 8:19 PM, cshenk wrote:
>> Julie Bove wrote:
>>
>>> I tried the rice cooker for the first time. Carolina brand long
>>> grain
>>> white rice. Another rice I'm not familiar with.
>>>
>>> I found the little cup to be a pain to fill. The bag of rice was
>>> big
>>> enough to be able to dip the cup into. I did spill a few grains. I
>>> shudder to think of the mess it would make if I had to pour the
>>> rice
>>> into the cup. I used 5 cups of raw rice, so 10 cups cooked. Added
>>> butter and salt.
>>
>> Wrong in 2 ways.* No butter at the start (nor in the directions) and
>> you added too much dry rice for the pot.* Yours is for 3 of the
>> measuring cups dry plus double that of the same measuring cup of
>> water.
>>
>> As to dipping the cup in, thats part of why they use a smaller cup.
>> Makes it easier if coming straight from the bag.
>>
>>> There is no way to tell that the rice is done except by smell.
>>> Unless
>>> you are looking at the cooker and can see that it went to the
>>> "warm"
>>> setting.
>>
>> It takes about 20 minutes.* Same as stove top.
>>
>>> The end result was dry and slightly sticky.
>>
>> Not enough water and you added butter at the wrong time.
>>
>>> The steamer basket looks pretty useless. Barely an inch deep. It
>>> might make one tamale at a time. Might. There were no instructions
>>> for steaming except to use an external timer.
>>
>>
>> If you got the one I sent you a link to, then it's 7 inches
>> across and
>> 2 inches deep.* I just measured it.
>>
>> When you meantioned tamales, I said you could steam reheat 1 or 2
>> smaller ones, maybe 3 if very short.
>>
>> I doubt mine had any instructions for the steamer either.* It's
>> pretty
>> intuitive.* No different from a stove top steamer and I've never
>> seen
>> one of those have instructions either.
>>
>> I know one of us (besides me) has mentioned doing a few boneless
>> chicken breasts is a similar sized unit.* With the steam, they don't
>> dry out. You can remove just as done and then slice for salads
>> and such.
>>
> As much as you'd like to believe, she really does post these things
> to complain why nothing ever works out.
>
> Jill


Uh oh. Battle of the cranky old bitches. And its damn sure to
attract druce.

Let the shit show begin!

On Thursday, January 7, 2021 at 3:28:39 PM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10,
> > wrote:
> > > I tried the rice cooker for the first time. Carolina brand long
> > > grain white rice. Another rice I'm not familiar with.
> > >
> > > I found the little cup to be a pain to fill. The bag of rice was
> > > big enough to be able to dip the cup into. I did spill a few
> > > grains. I shudder to think of the mess it would make if I had to
> > > pour the rice into the cup. I used 5 cups of raw rice, so 10 cups
> > > cooked. Added butter and salt.
> > >
> > > There is no way to tell that the rice is done except by smell.
> > > Unless you are looking at the cooker and can see that it went to
> > > the "warm" setting.
> > >
> > > The end result was dry and slightly sticky.
> > >
> > > The steamer basket looks pretty useless. Barely an inch deep. It
> > > might make one tamale at a time. Might. There were no instructions
> > > for steaming except to use an external timer.
> > My guess is that the basket is not really a basket. Water is put in
> > the pan and the steamer tray is laid on the bottom of the pan. You
> > steam food in the pan. Your food will be steamed until the water
> > boils off. The cooker will then go into the warm mode. You can do a
> Naw, the picture link I sent was a top of the ricemaker basket type.
> Remove basket when not steaming anything.
>

> I often do some veggies and some fishballs at the same time. Maybe
> Kamaboko slices or shrimp. A few times, some bits of fish might go
> there.
> > lot with a simple automatic rice cooker. You can cook soup in the pot
> > and then keep it warm. I've used the warm function as a slow cooker.
> > You can boil potatoes in the pot and make mash potatoes in the same
> > pot and keep it warm. I suppose you could even make coffee.
> ;-)
The old rice cookers used to have a steam tray that sat on the bottom of the pan. These days they come with ones that sit on the top of the pan. Those are kind of neat, I guess. My last rice cooker had one. I tried to cook rice and steam stuff at the same time. It's do-able but stuff would drip down from the top and onto the rice. That was not good.
I'm going to have to learn to cook mochi rice by steaming. My plan is to steam the rice until it's done in a steamer basket, then dump the rice in a bread machine. I'm hoping that mochi will issue forward.

dsi1 wrote:

> On Thursday, January 7, 2021 at 3:28:39 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Wednesday, January 6, 2021 at 7:41:03 PM UTC-10,
> > > wrote:
> > > > I tried the rice cooker for the first time. Carolina brand long
> > > > grain white rice. Another rice I'm not familiar with.
> > > >
> > > > I found the little cup to be a pain to fill. The bag of rice
> > > > was big enough to be able to dip the cup into. I did spill a
> > > > few grains. I shudder to think of the mess it would make if I
> > > > had to pour the rice into the cup. I used 5 cups of raw rice,
> > > > so 10 cups cooked. Added butter and salt.
> > > >
> > > > There is no way to tell that the rice is done except by smell.
> > > > Unless you are looking at the cooker and can see that it went
> > > > to the "warm" setting.
> > > >
> > > > The end result was dry and slightly sticky.
> > > >
> > > > The steamer basket looks pretty useless. Barely an inch deep.
> > > > It might make one tamale at a time. Might. There were no
> > > > instructions for steaming except to use an external timer.
> > > My guess is that the basket is not really a basket. Water is put
> > > in the pan and the steamer tray is laid on the bottom of the pan.
> > > You steam food in the pan. Your food will be steamed until the
> > > water boils off. The cooker will then go into the warm mode. You
> > > can do a
> > Naw, the picture link I sent was a top of the ricemaker basket
> > type. Remove basket when not steaming anything.
> >
>
> > I often do some veggies and some fishballs at the same time. Maybe
> > Kamaboko slices or shrimp. A few times, some bits of fish might go
> > there.
> > > lot with a simple automatic rice cooker. You can cook soup in the
> > > pot and then keep it warm. I've used the warm function as a slow
> > > cooker. You can boil potatoes in the pot and make mash potatoes
> > > in the same pot and keep it warm. I suppose you could even make
> > > coffee.
> > ;-)

> The old rice cookers used to have a steam tray that sat on the bottom
> of the pan. These days they come with ones that sit on the top of the
> pan. Those are kind of neat, I guess. My last rice cooker had one. I
> tried to cook rice and steam stuff at the same time. It's do-able but
> stuff would drip down from the top and onto the rice. That was not
> good.

I generally do stuff that doesn't drip on the top.

> I'm going to have to learn to cook mochi rice by steaming. My
> plan is to steam the rice until it's done in a steamer basket, then
> dump the rice in a bread machine. I'm hoping that mochi will issue
> forward.

LOL, let me know how it comes out!

jmcquown wrote:

> On 1/7/2021 7:21 PM, Julie Bove wrote:
> >
> >"Gary" > wrote in message
> ...
> > > Julie Bove wrote:
> > > > I tried the rice cooker for the first time. Carolina brand long
> > > > grain white rice. Another rice I'm not familiar with.
> > >
> > > You've never cooked long grain rice? Brand doesn't matter.
> > >
> > > > I used 5 cups of raw rice, so 10 cups cooked.
> > >
> > > That's where you blew it. 5 cups of raw rice will yield 15 cups
> > > of cooked rice. Look at the directions on your package.* You
> > > should have added 10 cups of water for a total of 15 cups.
> > >
> > Whn I say "cup". I mean the cup that came with the machine. I did
> > follow the instructions. I did not measure to see how much that
> > cup contains.
> >
> The cup that came with it probably was intended for people who don't
> own actual measuring cups.
>

Actually, if she followed the ratio of 1 'cup' (unit) dry rice then 2
of same water, she'd be fine. The plastic cups are normally 3/4 cup
measures if wondering.


> > > > Added butter and salt.
> > >
> > > A little salt, yes. Don't add butter until after it's cooked.
> >
> > I always add it when cooking.
>
> That would explain the reason your cooking raw rice tends to fail.
> No countertop gadget is going to help.

I don't even add salt and never have at cooking. Not to plain rice that
is. Others might be made with broth that isn't salt free.