Unassuming, affordable, practical— these are the words that come to mind when describing Rival’s 10 cup rice cooker. It does what it’s supposed to do, namely: it cooks rice, without fanfare. Plug it in, turn it on. There is one other button to push should you choose to keep the rice warm after cooking. And a steamer basket is included in which to steam, say, vegetables, if you are so inclined, in the steam made from the heat of the rice cooking. That’s it: pretty simple. It is not unwieldy. It is not hard to clean. It is average in every regard. And reliable.
Reviews by: GourmetM
When I first look at a cookbook, I like to flip from back to front for an overview, in reverse as it were, of what’s inside. For me, it’s more hands-on than a glance at the table of contents. As I perform my ritual back-flip thus with Hot and Spicy: Fiery Favorites from America's Hot Spots, before anything else I am taken with the bold, colorful photos of festive fare on every other page. From the Pueblo Pastelitos to the Tortilla Soup, each picture more inviting than the next, my appetite is awakened through my eyes and I am ready to read the recipes. To my delight, not one looks too hard! But these are not all quick fixes; some of the recipes take a few hours to make, some...(read more)
I was feeling neighborly, so when the family next door broke the news that they were moving, I asked if there was anything I could do to help. Next thing I knew, I was knee-deep in a larder full of books. “Take as many as you like,” urged my neighbor Louise, “you’ll be doing us a huge favor.” It was a veritable treasure trove of books on cooking that had been stashed away for decades and, ultimately, forgotten. By way of introduction, that’s how I found What’s Cooking Down in Maine. Before local and sustainability became the buzzwords they are today, Maine folk used what resources were around—pork, deer, potatoes, apples, roadside greens and, of course, lobster—to...(read more)