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[penguinofhonor]

Oregano is always at least slightly bitter. It's one of the few bitter tastes I enjoy, for some reason.

[Neonivek]

Oregano is always at least slightly bitter. It's one of the few bitter tastes I enjoy, for some reason.

Well yeah, but if you add it to a food that has a similar taste category to Oregano then what happens is that its bitter taste will be all that you are adding.

I am not a bitter lover and I find Silantro to taste soapy (apperantly this is caused by a mutation that many humans share)

[penguinofhonor]

Oh, I guess I didn't get what you were saying. I'll have to try that and see how gross it is.

[Neonivek]

Oh, I guess I didn't get what you were saying. I'll have to try that and see how gross it is.

Hardly gross it just doesn't enhance the dish.

Unless you mean Silantro. Silantro has a chance to be disgusting to you (taste soapy) but from what I can gather it is something you either have or do not have. Mostly because apperantly it is caused by a mutation of taste buds.

[Osmosis Jones]

I am not a bitter lover and I find Silantro to taste soapy (apperantly this is caused by a mutation that many humans share)

Holy crap. I thought I was the only one! Everyone always looked at me funny when I said it had a faint taste of dishwashing liquid! (Mind you, I still like it, but only in small amounts... too much is soapy bleck).

[varnish]

Slice it in half, clean it out, roast it in the oven til soft, stuff it with a rice/bacon/vegetable mix, then drizzle with oil, herbs and breadcrumbs before sliding it back under the grill to put a nice toasted crust on it?

Stuffing it! That's something I hadn't thought of. I've often baked up squash, but just in the way where you brush it with oil and later mix it up with cinnamon and brown sugar, which wears after a while.

[FearfulJesuit]

I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?

[Osmosis Jones]

I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?

Rye bread? That's brave... I hear the dough for that is effectively glue.

As for using milk... I do that for my white bread loaves fairly regularly, particularly if I want to make a sweeter loaf (I dissolve sugar/butter into the milk first, then cool it and add it to the flour). For white, it works fine, just remember that you're increasing the fat content (particularly if you use full cream milk), so reduce it elsewhere accordingly. Of course, I'm not sure how different rye bread is...

[penguinofhonor]

Meatloaf is delicious. I think I perfected it last night by adding some barbecue sauce to it, both the meat part and the sauce part.

Also I just had a minced garlic and sharp cheddar quesadilla. A little of the garlic didn't cook all the way, but I consider it a success overall. Cheese and garlic go amazingly together. Actually, most things work great with garlic.

[penguinofhonor]

Christmas pudding seems interesting and difficult. Do you have a recipe? I might have to make one this year if it sounds tasty enough.

[dei]

I'm baking fishsticks. I will be eating those fishsticks by themselves in three minutes. I got a bag of them for $3.99 this past week.

- EDIT - I have eaten those fishsticks. I wish I had ranch dressing to dip them in but whatever. I will wash the fish taste out of my mouth with some iced tea.

- EDIT - Where the hell is my iced tea? Nevermind, it's in the mini-fridge. All of that baking just kind of had me baked.

[FearfulJesuit]

I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?

Rye bread? That's brave... I hear the dough for that is effectively glue.

As for using milk... I do that for my white bread loaves fairly regularly, particularly if I want to make a sweeter loaf (I dissolve sugar/butter into the milk first, then cool it and add it to the flour). For white, it works fine, just remember that you're increasing the fat content (particularly if you use full cream milk), so reduce it elsewhere accordingly. Of course, I'm not sure how different rye bread is...

It came out well, but it was glue. Even making a starter, making that shit rise is hard. I think it either rises or it doesn't, and you just have to be lucky.

[Osmosis Jones]

Nice! Were you able to shape the loaf before baking at all, or did you just tip it into a tin?

[Strife26]

Does anyone have any advice for cooking interesting things for someone who doesn't have much experience, and who is stuck with little more than a crappy burner, electric kettle, and microwave?

[Osmosis Jones]

Frittata? It's basically an omelette with pasta and vegies mixed through; simple tasty and very easy.

Alternatively, you could try a risotto if you're not afraid to broaden your repetoire a bit. In its simplest form, it's just cooking rice (japonica, arborio or other short, round grains only) in a shallow pan while slowly adding stock and stirring.