A Quote by John Mackey

I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
Go where your customers take you! For example, did you know that Sony's first product was a rice cooker? Since abandoning the rice cooker, it has merely managed to become the world's biggest consumer electronics company.
I am not usually fussy about food but sometimes on overseas tours if I get bored I take a cooker and some rice and enjoy some curd rice.
By the time we woke up on Sundays, my dad would have left home to get mutton. It was a kind of stew with thick gravy that my mother used to make in a pressure cooker. Even after the mutton was over, the cooker would still have some masala left. I used to polish it off with some rice.
A rice cooker has changed my life. The overnight-oatmeal deal is a big win at the Olyphant house.
The human diet consists of just nine plants: corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye and oats.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
Out of the thirty thousand types of edible plants thought to exist on Earth, just eleven—corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye, and oats—account for 93 percent of all that humans eat, and every one of them was first cultivated by our Neolithic ancestors.
Out of 30,000 edible plants thought to exist on earth, just eleven account for 93% of all that humans eat: oats, corn, rice, wheat, potatoes, yucca (also called tapioca or cassava), sorghum, millet, beans, barley, and rye.
I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
Oats are great - you can make meatloaf and use oats instead of bread as the binder, or you can make oatmeal cookies, my husband's favorite.
Growing up at my grandmother's table, she always had rice. She might do something as exotic as potatoes or spaghetti, but there was still always rice, just in case you needed a little rice fix.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
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