Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.
In Perpetual Finality
Ah, that's what I was missing. Thank you so much! 
Dang Eudia beat me to it! Yupp, I'll agree—make a paste of a little warm liquid and chocolate/powdered mix then mix that into your cup of milk/coffee/bailey's irish cream/rum.
edited 12th Oct '12 11:58:57 AM by OriDoodle
Doodles
I have steel cut oats. What's the generally accepted ratio of liquid to oats, or is it the same as oatmeal?
I have Irish Oats and they call for 1 1/2 cups water to 1/2 cup oats. And this recipe [1]
calls for the same ratio.
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Italian Country-style bread from Anthony's Gramma's recipe will happen tomorrow, to go with spinach and gnocchi soup Wednesday night. Recipe. Should be interesting; I've never done a steam-rise before.
Speaking of Italian, i heard a recipe for Kale, Sausage and mushroom soup with diced tomatoes. yummy!
Doodles
![[up]](https://static.tvtropes.org/pmwiki/pub/smiles/arrow_up.png "[up]"){kind=icon}
Sausage soup is a winter warmer that I grew to love in Switzerland. Dangerous stuff. 
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I've got two sausage soup recipes: one uses three different kinds of sausage, and the other one uses apple juice and chicken stock as the base and smoked sausage.
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
I have an Italian Sausage soup that will be great once I finish tweaking it to suit our tastes.
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Bread is on its first rise (of three). And my hands are trembling from the kneading. 25 minutes is long time to knead bread dough...
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
<wince> Ouch.
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Yeah. I set the timer so I wouldn't quit too soon. However, I discovered that honky-tonk country is better kneading music than peppier, poppier stuff.
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
Zzzzzzzzzz
That steam-rising technique is fast. The first rise, which he says should be about 1.5 hours was less than an hour. Second rise is underway. This is supposed to be one hour or until doubled; I have the timr set for 45 minutes to check.
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
Eep! Did you remember the divide and conquer bake for... quality checking reasons, Maddie? If you start getting into the habit even if you don't (k)need to, you'll not forget. 
Um... I couldn't help myself, OK? 
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That's still one rise away. This recipe gets three rises, and four "rests". But, yes, I'm going to make a roll-sized one, despite the fact that this recipe makes two big round loaves or four long skinny ones, so I'd have one I could ...um, 'quality check'... anyway.
Besides the steam rise, this recipe has something else I've never encountered — during the last ten minutes or so of the long knead, you knead in olive oil instead of flour — about 2 teaspoons, half a teaspoon at a time.
edited 16th Oct '12 3:34:37 PM by Madrugada
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
Just checking: call me an annoying fridge memo. Or Dis-Organiser.
edited 16th Oct '12 3:35:02 PM by Euodiachloris
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Hi, Annoying Fridge Memo! Nice to meet you, welcome to Cobbie's Kitchen!![[lol]](https://static.tvtropes.org/pmwiki/pub/images/lol2v12_4863.png "[lol]"){kind=small}
Oh, and the bread starting its last rise.
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edited 16th Oct '12 4:29:34 PM by Madrugada
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
Zzzzzzzzzz
Ohdskfjnvisrjuojzda'nvklh'o[swdhn. That bread is wonderful. The inside is cloud-like, it's so soft and airy; the crust is something between crunchy and chewy but doesn't come apart in hard flakes like so many Italian and French bread crusts do. Oh god, I'm having tiny little tongue orgasms. here. Look on it and weep in yearning.
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edited 16th Oct '12 6:21:30 PM by Madrugada
...if you don’t love you’re dead, and if you do, they’ll kill you for it.
I had to get up to get a drink... and now you're making me drool. Gee, thanks.
It looks beautiful.
Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
My brownsugar has gone all rocky and I want to make banana bread. How do I make it unclump?
Edit: My gram said stick it in the microwave with a separate bowl of water. That worked.
edited 20th Oct '12 8:34:51 AM by shimaspawn
Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
It does, but it will reclump if you don't use it all up today. Like how honey will recrystallize after you microwave it.
Another way is to use a lump of fresh bread and pop it in the container and leave it for a day or two. The bread gives just enough moisture, while also absorbing too much. <shrugs>
edited 21st Oct '12 10:57:41 AM by Euodiachloris
OK, I had amazing squid salad at Seoul Garden yesterday. The squid was like noodles and tossed with a hot sweet sauce. I talked with the lady at the Asian market and bought the ingredients and will be brave tomorrow.
ETA: The squid all by itself is amazingly sweet and chewy. I have a little snack plate here of fresh mozzerella, squid, thin slices of Claussen dill pickle, and olives that the grocery calls French Cocktail Assortment. It's all wonderful and oddly wonderful together.
edited 21st Oct '12 9:01:21 PM by blackcat
Never dump cocoa in the milk. Always mix it (and the sugar/ honey/ whatever) in a little hot milk or water, first, until it has no lumps. Then, stir in the hot milk.
Beyond that, the world's your oyster. Or, marshmallow, as the case may be.![[lol]](https://static.tvtropes.org/pmwiki/pub/images/lol2v12_4863.png "[lol]")