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[Jopax]

So what I ended up doing is almost burning the lentils because I forgot that they soak up water while cooking, luckily I noticed it on time by sheer luck. Then I tossed a couple of halved cherry tomatoes and some bacon on a pan until the tomatoes were nice and soft while the bacon was nice and bacony. Then I strained the lentils and tossed them onto this (and the pan was comically small so it was kinda hard to not get it everywhere), mixed up a bit, threw in a small cube of butter and after it melted nicely moved it over onto a plate. Was pretty damn tasty with nice contrasts of sour/salty with the more neutral lentils, think it would've went great with some yogurth or something.
Here's a pic:

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[Akura]

The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.

[Helgoland]

Did you salt the lentils before or after cooking? I don't know if it applies to all sorts, but certain lentils won't soften properly if they're cooked in salty water. If you did salt them too early, chances are you can make that dish even more tasty with this one weird trick.

[Jopax]

These were green lentils, no idea what the procedure is with them, but I salted them towards the end of the cooking process, mostly because I forgot to do so beforehand X)

And yeah, they were nice and soft for the most part so I think I might've done that completely on accident XD

[Osmosis Jones]

The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.

Yeah, chocolate is a bit of a bastard; you can't just melt and dip, you have to temper the chocolate first. Otherwise it comes out a matt brown colour, with a bit of a weird mouthfeel.

[hops]

Though I lack the equipment to try it out, somebody should try making a snail pie.

[Helgoland]

My ex-itscomplicated mentioned several times that she's fairly good at preparing snails. It's a shame I'm a vegetarian

Why put cheese on your tomato sauce when you can put it in from the beginning? Ingredients:

- Some slightly moldy Appenzeller (I think) with the moldy bits cut off
- A can of tomatoes
- A (small) can of tomato paste
- Two onions
- Some olive oil
- Some chili
- One or  two stalks of tarragon
- A couple stalks of oregano
- Salt
- Pepper
- A swig of vinegar
- Some capers, with the juice they came in

Fry the onions in the olive oil until they're slightly brown, then add the chili and cheese. Quickly add tomatoes and tomato paste, and smush up the tomatoes to get a homogenous sauce. Bring to a boil and throw in the rest of the spices along with the vinegar and capers.

The real trick are the vinegar and the capers - especially without the latter the whole thing tastes very meh, but these two ingredients really give it a full round taste.

[penguinofhonor]

That sounds good. By chili do you mean chili powder?

[Helgoland]

I mean this weird Turkish stuff we get around here which mostly consists of chili... flakes, I guess, plus a little oil and salt. You could probably substitute dried chilis, or leave it out altogether.

[timferius]

The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.

A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.

[Ghills]

The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.

A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.

Also, stainless steel oven safe bowl. I avoid glass due to clumsiness.

[Neonivek]

Ok so I am wondering here

I've liked Soy sauce since as long as I remembered, I liked to go somewhat light on it because I felt it was usually too strong for the taste I was trying to go with it.

THEN, however, came Kikoman soy sauce which has become so popular I've never saw any other types except for it... and... I don't like it. If only because no matter how little I use it always tastes too strong. It never wants to blend into food it basically fights for center stage even if I use but a drop.

Is there a milder form of soy sauce then Kikoman? or is it possible I liked a different type before?

[penguinofhonor]

Yeah, there are a few different styles. The kind I like is stronger than kikoman though, so I wouldn't know what to recommend you.

[majikero]

Really? I always thought Kikoman is too light.

[Sappho]

I haven't seen Kikoman here so I don't know anything about that, but one thing I can recommend is getting the low-sodium / gluten-free soy sauce. I find the flavor to be milder (and I like having less of a salty taste). Green label, usually. Might be nicer for you regardless of brand.