Thanks for the suggestions I’ll check them out!

I have these extensions pinned:

• uBlock Origin
• Firshot (takes screenshots of website with scrolling)
• Google Translate
• Wolfram Alpha
• Tampermonkey (let’s me write/add scripts to websites)
• Just a clock (I hide my windows startbar so having a little clock always displayed is nice)

And my remaining extensions are:

• Alternate Player for Twitch.tv
• BetterTTV
• Chrome Remote Desktop
• Confetti Snippets (adds copy button to code on Stack Overflow)
• DeArrow (Crowdsourced titles and thumbnails to remove clickbait from YouTube)
• Enhanced Steam
• Google Docs Offline
• HTTPS Everywhere (changes http links to https)
• JSONVue (formats and makes json collapsible)
• Lighthouse (tests website performance)
• Netflix Extended
• Reddit Enhancement Suite
• Refined Prime Video
• Resource Override (let’s me replace requested web resources with local versions of those files)
• Return YouTube Dislikes
• Save All Resources
• ShareX
• SponsorBlock
• SteamDB
• Tab to Window/Popup (adds keyboard shortcuts to between normal browser windows and the popup windows that don’t waste space with a title bar, useful for vertically split window layouts)
• uBlacklist (block sites from Google search results)
• View Image (returns view image option to Google Images)
• WAVE Evaluation Tool (tests website accessibility)

That reminds me, one of my favorite sushi rolls to make is cucumber and sauerkraut. My wife thought it was really strange when she saw me making them, I don’t know why since other pickled veggies are common in vegetable rolls, but when I finally convinced her to try one she really liked it as well.

Great find! Best I’ve done was find a perfectly good table next to the dumpster lol

What interesting questions, I’ll start with a suggestion for an addition: mushrooms! I think they’ll really help to bring out the umami of the dish, and there are so many different types with variations of flavor and texture: I add portabella mushrooms to risotto, king oyster to soups and stir-frys, enoki is also really good in soup, black mushrooms are good in anything… I’ll just grab a few random varieties every time I’m at the store.

If the seasoning feels lacking try adding some acidity (lemon, lime, or rice vinegar), white pepper, and/or curry powder.

Also I’m not great at estimating dimensions, especially now that I’m trying to think in metric units, but I think when I saute things my cuts are considerably larger to preserve more of the texture of the ingredients. I’ll only shred the carrots if I’m cooking them with the rice in the rice cooker, otherwise I’ll go for something like this and have the onion julienned instead of diced, cabbage in like 1 inch squares, baby bok choi leaves whole. Oh also I feel like the baby white bok choi is better for cooking in the rice cooker, but the baby green bok choi is better for sautes.

Also choy-sum is like my new favorite vegetable but I just normally have it on its own, as opposed to bok choi, cabbage, or brocolli which I normally saute with other things. I’ll also usually cook gai-lan on its own, as well as green beans, asparagus, and brussels sprouts. Since green beans need so much time and heat to cook, I’ll normally use snow pea pods or sugar snap pea pods instead if I’m working with a mix of veggies.

For brussels sprouts I cut them in half and saute them face down on high heat until they fully caramelize to a golden brown, then flip them on their backs and add a tiny bit of water so they steam just enough to cook through. You don’t want to boil them or steam them too much or it will create bitter notes.

My curry will always have onion, carrot, mushroom, and cauliflower. Daikon, cabbage, yamaimo/nagaimo, bamboo shoots, and water chestnuts, are also good additions. For lentils I’ll usually cook them with onion, mushroom, carrot, celery, and tuscan kale. I prefer them to still have some texture but my wife prefers it as a soup instead. Oh and I forgot to mention I’ll usually also pair the quinoa with sauted spinach, kale, and bell pepper.

Honestly I didn’t really think too much about it, I used to use a simple on-off rice cooker but it kept on burning and sticking on the bottom. I saw an article that said Zojirushi is the best and the rice is the same consistency from top to bottom, and it completely worked as advertised. Now we have a Zojirushi water boiler and steel waterbottles as well, all their stuff is so high quality.

I have a wheat allergy so I eat a lot of rice. I wanted the best rice cooker and got one from Zojirushi that uses a microcontroller with fuzzy logic to sense and compensate for if there is slightly too much or too little water. It does take noticeably longer for it to cook the rice, but it comes out perfect every time. It also has different modes for white rice, brown rice, semibrown rice, and rice porridge. The white rice setting is also perfect for quinoa, although for quinoa the water ratio is 1:2 instead of following the marked lines on the pot.

For rice porridge: I’ll season with garlic salt and ginger, and cook it with onion and black mushroom. Serve with lime and jalopeno.

For quinoa: I like to substitute 25% of the quinoa with millet, and cook it with Consommé, golden flax seed, and lemon.

For brown rice: diced or shredded carrot works really well since the brown rice cooks for longer. I’ll usually season with garlic salt, ginger, cumin, and curry powder.

For white rice: it normally has to be plain to add to something else like curry or a stir-fry, but my favorite white rice dish is cooking it with lots of bok choi, season with salt, fresh ginger, white pepper, sesame oil.