Roger Ebert on Rice-Cooker Cooking
Every now and then we come across a piece of (food) writing so delightful that it deserves front-page attention here even though it's not strictly European in nature.
Follow the link for a common-sense dissertation on the delicate art of using the rice cooker for nearly everything, from a man plainly more interested in watching and critiquing movies than in spending a second more than necessary in the kitchen.
I am not a French gourmet. I am a practical cook. An American, Urbana born, and go at things as I have taught myself, free-style, and will make a cookbook in my own way. When I cook, I want to eat in the immediate future. I can cook for my wife or the whole family as easily as for me. And, as Travis Bickle says, "anytime, anywhere." To be sure, health problems now prevent me from eating. That has not discouraged my cooking. Now cooking is an exercise more pure, freed of biological compulsion.
One commenter to the original post remarks:
This piece achieves a certain manic intensity normally found only on bottles of castile soap.
