This is probably the wrong place to talk about this, but here goes.  Thanks to a very sweet Japanese neighbor, my brown rice is finally coming out really well in my rice cooker.   I was putting in too much water and letting it soak for too long, which was making the rice too chewy.

Also, I had a very nice Calphalon wok I bought at Macy's.  It was a total dud.  The frying occured on the sides, and not the bottom.  I bought a more traditional, iron, Joyce Chen wok which I'd be using, but I have to season it, and that seems like a long project for when it's not 85 degrees in the house.

I'm making a chicken stir fry.  Chicken is marinated in sake, soy sauce, rice vinegar, ginger and garlic.   I'll add green and yellow bell peppers, celery and carrots in the stir fry.  Served with Kageyaki brown rice and, of course, sake. :)