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For those of you interested in how things work, this is what the rice cooker looks like with the rice-cooking bowl removed. The shiny thing at the bottom is an induction coil: an electric current is passed through it, which generates a magnetic field, which generates an electric current in the cooking vessel, which then gets warm, which cooks the food. Very efficient - none of this heating something to heat something else to heat the food lark. Also doesn't generate much excess heat, useful in the stifling Chinese summer.
I didn't have any butter (or oil), so I substituted yoghurt instead. All the other ingredients for a basic cake remain the same. The topping is cooked pear.
Act seven, the dynamite planting bunny is rudely turned to crispy bunny by a stick man with a magnifying glass.
Decided to try an experiment today -- I took all the leftover veggies plus some ribs (that wouldn't fit in the pot) from recent party we had, and I'm throwing EVERYTHING into the slow cooker. Added some chicken broth, some spices.
We'll see what happens.
Cecil McBee of The Cookers at College of Charleston Cistern Yard during the Wells Fargo Jazz series at Spoleto Festival USA; photo by Leigh Webber
Daniel took me out on another great photo expedition last week to an abandoned distillery. It's an incredible old facility that is in complete disrepair; just the way I like it. We explored and photographed the area for a couple hours. It would be interesting to find out more about the history of this place. Perhaps some of you out there who recognize the location might be able to enlighten me. As for now, in my mind, it lingers as a place of mystery and endless photographic potential.
A recent followup to the Stamping Ground distillery: it was razed a little while back. I'm sure it was an eye sore for locals, but more so, it was dangerous. So this photograph is from my one and only shoot at the distillery.