in this random rambling thread we post random pictures

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Individual mini rice cookers in a restaurant.
That is such a great idea :thumbsup
Make the rice seasoned to your liking. Then while the chef prepares you main dish, and you are enjoying you pre-dinner cocktails, rice comes out freshly cooked:drool:drool:drool
I make a variety of rice dishes :frow quite regularly. Most in rice cooker, but some need stovetop style.
I have the most expensive seasoning (small quantity) Saffron, that am going to try out. For anyone interested in that seasoning,, Look it up and Google will explain why soo expensive. :old
 
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More free firewood. This year a lot of such branches broke off, in the spring there was a strong wind with heavy, wet snow, falling stuck together snowballs. The bark of these branches was eaten by goats, the rest I will use as fuel for barbecue and for a small stove used in the barn in winter during severe frost.
 

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