response 104 of 205:

Jan 5 21:39 UTC 2003

I have been using my bread machine a lot since I got it. My whole wheat 
bread keeps coming out funny though. I mean it looks funny but it 
tastes ok so that is what is important. I have been experimenting with 
adjusting the recipe. I have found that the 1 lb loaf suits my needs 
best. 

response 106 of 205:

Jan 5 22:37 UTC 2003

I remember wheat bread as being difficult.  No matter 
what I did it was always a bit dense and gummy.  Then
I bought some gluten and started adding a teaspoon or two
for each loaf.  What a difference.  I purchased it at
Fireside, in Ann Arbor, but they're gone now.  Maybe 
the Ypsi food co-op would carry it?  

response 108 of 205:

Jan 6 20:41 UTC 2003

re#105 - Yeah, that is exactly what is happening. The bread *tastes* 
great except that it is kind of dense. But that is ok. It is very 
filling which has helped me not eat bad things before lunch since a 
couple of slices of that for breakfast really keeps me full. I might 
try adding some gluten though. I mean, it cant hurt. Is it in the 
baking goods section at Hillers?

response 110 of 205:

Jan 7 02:30 UTC 2003

Usually not, but it may depend on the machine.  Certainly some machines come
with various cycles, some of which have longer rise times.  Usually the
details are not documented.  (In fact, due to our Zojirushi's having died
after 7 years of heavy use, we opened the Wellbilt which we bought (around
1/2 price, when Best went out of business) to have as a backup.  Its
documentation of exactly how long each stage is in each possible cycle is very
complete; if there are temp differences they don't say, though.  The chart
is impressive & likely to be useful.)

response 112 of 205:

Jan 7 03:46 UTC 2003

The one on Carpenter closed in . . . '92, I think it was.  Maybe earlier.

response 114 of 205:

Jan 7 17:34 UTC 2003

There is a food coop in Ypsi, where Slynne lives.
I got my first fax machine at Best. It was a come-on special (for only $300,
took special half-size rolls that you had to roll yourself, and had no paper
feed or cutter) and they tried to talk me into something else.  I did not
realize I got it so long ago.  

response 116 of 205:

Jan 7 20:38 UTC 2003

Yeah, the Ypsi food coop is just a few blocks from my house and I am 
even a member and everything. I'll bet *they* have gluten. 

My bread machine will not allow for a longer rise. It isnt a big deal. 
I have found that if I make the 1 lb loaf, it comes out ok but a little 
over done. The solution might be to make the 1 lb loaf and then just 
take it out early. That works better for me anyway because the 1 1/2 lb 
loaf gets stale before I finish it. 

response 118 of 205:

Feb 15 03:21 UTC 2004

You can get gluten from Buy The Pound on Main Street in Ann Arbor.

So I'm back working part time at Williams-Sonoma.....lots of toys there.  I
want them all.

response 120 of 205:

Nov 18 16:19 UTC 2006

Jim uses his as an oven, after mixing the bread by hand.  The machines don't
deal well with sticky rye flour.  

response 122 of 205:

Nov 18 23:02 UTC 2006

And those that have one, what's the difference in rice that is cooked in a
rice cooker vs making some on the stove?

response 124 of 205:

Nov 19 02:35 UTC 2006

I've never noticed any difference either.  The main reason I don't use one
is that it is simple to use a saucepan.  If you put in any amount of rice,
and fill the pan until the water is 1 inch above the surface of the rice, you
can make perfect rice that doesn't burn.

Bring the rice and water to a hard boil, and boil until the water is reduced
to the level of the rice, usually 5 - 7 minutes.  Do not stir during this
process.  When the water is at the top of the rice, you will see small
"volcanos" forming.  

Turn off the electric burner or turn the gas burner down to the lowest
possible flame.  Put a close fitting lid on the pan.  Let the rice steam 15
- 20 minutes or longer.  After 15 minutes you can turn off the flame, and the
rice will remain hot for another half an hour or so.

response 126 of 205:

Nov 19 15:35 UTC 2006

Actually, it is more likely to be the type of rice you buy.  Sticky rice,
brown rice, white rice, sushi rice, these are all varieties of rice that give
different dishes.
Sushi rice will also have a vinegar dressing on it.

BTW, the method above came from my childhood, when the lady from Osaka who
lived next door to us in Hawaii taught my mother to make Japanese rice.  My
mother was a southerner who traditionally put sugar and milk on rice for a
breakfast dish.

response 128 of 205:

Nov 19 23:00 UTC 2006

My rice cooker does not steam up my kitchen.  We like it.  Using it means that
a burner (and pan, pans seem to be a limited resource for some reason) is not
being taken up by the rice and can be used for another dish.  It keeps the
rice warm longer than the pan method which is useful when we have varied
schedules.  It means no more burned rice.  Damon does most of the cooking
since I am either covering or taking evening classes and STeve often doesn't
get home until quite late.  Damon has a tendancy to game while cooking, hence
he often forgets to check on things.  If we use the rice cooker and he burns
the chicken or pork chops and veggies, we can at least have buttered rice or
the above mentioned with milk, sugar, cinnamon, and nutmeg. 

Our rice cooker can also do slow cooked soups and stews.