I eat my vegetables and get my exercise and take my vitamins, and I even got a flu shot!
I know, right? I still have the plague!
Buffy: You tossed that vamp like he was a... little teeny vamp. Riley: You wanna go again? C'mon. I bet this place is just teeming with aerodynamic vampires.
'Help'
Natter 67: Overriding Vetoes
Off-topic discussion. Wanna talk about corsets, nail polish, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
shrift - Mar 12, 2011 5:57:09 pm PST #27966 of 30001
"You can't put a price on the joy of not giving a shit." -Zenkitty
Jesse - Mar 12, 2011 5:59:44 pm PST #27967 of 30001
Sometimes I trip on how happy we could be.
What are these "patties"? Not hamburger, I take it.
Jamaican meat-filled pastry.
Dana - Mar 12, 2011 6:01:05 pm PST #27968 of 30001
I'm terrifically busy with my ennui.
Again proving my theory that every cuisine's version of "bread with meat in it" is awesome.
Jesse - Mar 12, 2011 6:01:24 pm PST #27969 of 30001
Sometimes I trip on how happy we could be.
Totally! I love them all.
-t - Mar 12, 2011 6:16:07 pm PST #27970 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Again proving my theory that every cuisine's version of "bread with meat in it" is awesome.
That sounds like a good theory. I think I will test it as often as possible.
Kat - Mar 12, 2011 6:27:49 pm PST #27971 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Dana,
Wheatberries (and kamut) don't need an overnight presoak, but if you do, you can reduce the time spent boiling them. What has worked for us is to use a slow cooker for wheatberries overnight. Otherwise the 1:4 ratio means we are boiling FOREVER.
In terms of overnight steel cut oatmeal, I boil it in a pain then turn it off and let it sit overnight to absorb the rest of the water. I also do a 1:4 ratio of grain to liquid on these. In the AM, I will turn the flame under it for like 3 minutes to heat and drop in frozen fruit.
Dana - Mar 12, 2011 6:30:22 pm PST #27972 of 30001
I'm terrifically busy with my ennui.
I don't have a slow cooker. (Which sounds kind of like heresy with the whole oatmeal discussion.)
I guess I will put them in to soak tonight. Thanks, Kat.
sarameg - Mar 12, 2011 6:32:15 pm PST #27973 of 30001
I'm dubious on meat+potatoes in bread. Potatoes+ bread is just too much for me. The ethiopian somoasas (I have no idea the spelling) I got last week were awesome in their spices, but potato+bread. Ngheh.
Need to ask the vendor if they'll just bake me the bread. Nomnomnom.
Kat - Mar 12, 2011 6:40:04 pm PST #27974 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Dana, then I'd do a presoak. If you do 1:4 grains to water as your presoak, then don't change the water. Just boil it in that. The grains will soak up a (very) little before the boil.
Grace means we experiment with grains more. Kamut is my fave so far.
Kat - Mar 12, 2011 6:46:20 pm PST #27975 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
I made cake pops, successfully for once, but without the lolli sticks. [link]