Rice Cooker Hacks - The Ebert Way
Posts like this take the unfortunate (and very American) view of food as fuel, an absolute necessity that you have to get out of the way as cheaply and efficiently as possible. Good food, in that view, is anything where the taste isn't painful.<p>As a foodie, this pains me to see. You cannot cook anything good in a rice maker anymore than you can a microwave except, of course, rice. You cannot cook anything good with a bouillon cube (at bare minimum, buy some decent frozen stock from your local soup store) regardless of technique. Good food to me is worth the time it takes to make.<p>On the other hand, I can understand why people choose to optimize other parts of their life in this way. I constantly remind myself that not everyone wants to spend their Sunday making a quiche and an heirloom bean soup to eat for breakfast and lunch all week. Not everyone wants to roast a chicken every week, save the carcasses, then make a stock once a month. That's fine.<p>But I think everyone should experience it before settling for a life of rice-cooker meals.