"sf" wrote
Better yet and 3$ cheaper yet with steamer.
http://www.target.com/Aroma-6-Cup-Rice-Cooker-Steam/dp/B002VHKQCM/ref=sc_pd_gwvub_2_title
Amazon.com for same thing or just go to amazon.com and search on 'rice
maker'.
Nad, you ant the smaller size for your uses. Larger ones won't make the
smaller batches you want as well.
Spare freezer (even a small one) will be helpful to save money in Nad's
case. I can presume with that spread, he's got room for one.
Nad, with that and a crockpot, you just save any baked chicken bones up in
the freezer until you can 3/4 fill a crockpot with them then add water to
cover. Turn on low and let it do it's thing. You can add veggies and other
things as well to flavor the broth and it's fine to add some chicken backs
and such to deepen it more. It will take about 18 hours to fully develop.
put a collander in a stock pot and drain into that discarding any solids.
Further reduce on the stove at a simmer if needed. Defat a bit in the
fridge if you want then freeze in smaller containers useful to your needs.
Takes about 10 mins of your time to make and maybe as much as 20 to store if
you don't have a good system for containers. We just chill it in the fridge
then dip out 1 cup at a time and put it in ziplock type bags to freeze. I
make it in a large oval crockpot at 2.5 gallons a shot. I think of it as
'free food' since I'm using up bones from baked chicken we'd otherwise just
toss out.
Nad, they do pretty much. High salt though.
True, but he may be very sodium tolerant. Most of us are. It's a bit of a
hype to automatically 'assume' salt is bad though the USDA buys it. Last
study I read, less than 1/2 of us actually have any shown reaction to salt.
Watching his sodium intake may be good and is generally harmless, but it's
not a given that he 'has' to. I'd work on smaller things first before
tackling his salt tounge.
American Doctors don't do salt tolerance testing and that easy to figure out
because it's a weird process. Don and I were part of a field study in Japan
on it. Took a few weeks. Don's salt reactive at over 1,500mg a day but not
under it (no difference). Hence even though he is salt reactive, there's no
need to reduce him below 1,500mg a day. I am not salt reactive. Of the
non-reactive group, we tested me up to 4,000mg a day. My only reaction was
to drink more water and pee lots ;-)
That doesnt stop the Docs here though from that stern 'oh, and watch your
salt' at me. I ask them why and what evidence they have that *I* am salt
reactive and they look confused. I just ignore'em now as they don't know any
better. I cook lower sodium, but for Don and guests. I can always add to
my own portion ;-)
