Serious Eats - seriouseats.com

Today's New York Times has a piece about cooking in rice cookers! http://www.nytimes.com/2008/10/01/dining/01rice.html?_r=1&em&oref=slogin

Here's an excerpt...caught my eye because it said this blogger is a rice-cooker maniac:

Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker, having developed recipes for fried rice, bibimbap, Thai tom yum rice and many others at teczcape.blogspot.com. She sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. “I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy,” she said.

I can't believe that's Rachel Ray. She looks so different now.

@Adam: Per your suggestion on how to get my Poutine fix in New York, I looked up the Inn on Yelp and Menupages...and couldn't find it (on Little West 12th or anywhere else). Help! Mama's got to get her poutines on!

@Kurteye: Oh, I can't speak in any detail about the neighhborhoods of Montreal after a 48-hour visit there, but if you re-read our review, our opinions are about the feel of Patati Patata and La Banquise, not the feel of the neighborhoods in which those establishments are located.

I made this last night and landed on Serious Eats today after looking up the recipe online to find out where to find fresh paprika. Maybe this is a dumb question, but where is fresh paprika in the grocery store? I only saw the jar stuff at Fairway and bought that.

This dish was great, by the way. I'll definitely make it again...just wondering if fresh paprika would have made the dish even better.

Oh, and to Curlz...

You lift the thing by the ears...the thumb on one ear and the index finger on the other ear.

The final logo is like F but with the breasts covered with more mermaid hair.

The green ones form the letters of an inspiring message!

When the bananas ripen and start oozing juice, you can go lick them and be one of the lucky few who can say they have eaten Sagmeister's art.

I'm going to try that pilaf, ktmc24.

I went with sauteed spinach and garlic and boiled then sauteed red potatoes (Citarella didn't have any new potatoes).

Thanks everyone!

@Nelson5757: Parboil and then cut in half? I could just cut them in half to start, right? I like that idea and the pureed root vegs! Will let you guys know what I end up doing.

I guess I'll go with asparagus for the veg...

Ah, quinoa! I cooked it once with some chopped apricots, walnuts and something else...what would you add in this scenario, sheeats?

Yay! That's a cool almost-one-year-anniversary tip of the hat to your awesome work.

That's my sausage!

You know what it is? It's the entitlement that can be annoying (not all vegetarians are like that, I know).

When's the last time a vegetarian accomodated a meat-eater by serving meat at his or her party? When vegetarians get annoyed if a restaurant doesn't have veg options, I should be able to get annoyed that vegetarian restaurants don't have meat options. But, I don't. You won't find me requesting meat at your veggie burger festival, but you will find vegetarians demanding vegetarian options at a hamburger party. That is the annoying part.