On Saturday, March 13, 2021 at 3:18:27 PM UTC-5, Mike Duffy wrote:
> A few weeks back, I noticed again that Cindy is quite pleased with
> oatmeal for breakfast. Of course, I substituted a few things, (crumbled
> bacon for raisins, buttermilk for water, maple syrup for brown sugar).
>
> Thus I end up using almost equal amounts of oatmeal, bacon, egg, syrup, &
> buttermilk. Is there an existing word for doing this?
>
> Then I mix everything in an oversized mug with half a teaspoon of sodium
> bicarbonate and turn on the microwave oven.

Why the bicarb?

Cindy Hamilton

Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 3:18:27 PM UTC-5, Mike Duffy wrote:
>> A few weeks back, I noticed again that Cindy is quite pleased with
>> oatmeal for breakfast. Of course, I substituted a few things, (crumbled
>> bacon for raisins, buttermilk for water, maple syrup for brown sugar).
>>
>> Thus I end up using almost equal amounts of oatmeal, bacon, egg, syrup, &
>> buttermilk. Is there an existing word for doing this?
>>
>> Then I mix everything in an oversized mug with half a teaspoon of sodium
>> bicarbonate and turn on the microwave oven.
>
> Why the bicarb?

did you miss the buttermilk? acid+base == CO2 aka foam aka
levening... IMO of course.


songbird

On Sunday, March 14, 2021 at 9:43:51 AM UTC-4, songbird wrote:
> Cindy Hamilton wrote:
> > On Saturday, March 13, 2021 at 3:18:27 PM UTC-5, Mike Duffy wrote:
> >> A few weeks back, I noticed again that Cindy is quite pleased with
> >> oatmeal for breakfast. Of course, I substituted a few things, (crumbled
> >> bacon for raisins, buttermilk for water, maple syrup for brown sugar).
> >>
> >> Thus I end up using almost equal amounts of oatmeal, bacon, egg, syrup, &
> >> buttermilk. Is there an existing word for doing this?
> >>
> >> Then I mix everything in an oversized mug with half a teaspoon of sodium
> >> bicarbonate and turn on the microwave oven.
> >
> > Why the bicarb?
> did you miss the buttermilk? acid+base == CO2 aka foam aka
> levening... IMO of course.
>
>
> songbird

I can't figure out why one would want to leaven oatmeal.

Cindy Hamilton

On Sun, 14 Mar 2021 06:44:47 -0700, Cindy Hamilton wrote:

> I can't figure out why one would want to leaven oatmeal.

So you know it is ready when it foams at the mouth.

The amount I suggested was my Mark I recipe; I'll cut it in half until
the foaming is just noticable coming through from cracks in the normal-
looking surface.

It would also be more true to form if I added just a little absinthe to
suggest a deep underlying bitterness.

On Sunday, March 14, 2021 at 11:46:18 AM UTC-4, Mike Duffy wrote:
> On Sun, 14 Mar 2021 06:44:47 -0700, Cindy Hamilton wrote:
>
> > I can't figure out why one would want to leaven oatmeal.
> So you know it is ready when it foams at the mouth.

Ohhhh - kay.

Don't you find it makes things taste bitter?

> The amount I suggested was my Mark I recipe; I'll cut it in half until
> the foaming is just noticable coming through from cracks in the normal-
> looking surface.
>
> It would also be more true to form if I added just a little absinthe to
> suggest a deep underlying bitterness.

Not a problem for you, then.

Incidentally, I think this would qualify under the general title of
"baked oatmeal". Here's a typical recipe:

<https://sallysbakingaddiction.com/baked-oatmeal/>

Of course, the outcome of using the oven rather than the microwave
will be browned and more deeply flavored.

CIndy Hamilton

On Sun, 14 Mar 2021 05:20:29 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, March 13, 2021 at 3:18:27 PM UTC-5, Mike Duffy wrote:
>> A few weeks back, I noticed again that Cindy is quite pleased with
>> oatmeal for breakfast. Of course, I substituted a few things, (crumbled
>> bacon for raisins, buttermilk for water, maple syrup for brown sugar).
>>
>> Thus I end up using almost equal amounts of oatmeal, bacon, egg, syrup, &
>> buttermilk. Is there an existing word for doing this?
>>
>> Then I mix everything in an oversized mug with half a teaspoon of sodium
>> bicarbonate and turn on the microwave oven.
>
>Why the bicarb?

Doesn't every life hack involve bicarb?

--
The real Bruce posts with Eternal September

On Sunday, March 14, 2021 at 8:47:49 PM UTC-4, Mike Duffy wrote:
> On Sun, 14 Mar 2021 10:38:58 -0700, Cindy Hamilton wrote:
>
> > Incidentally, I think this would qualify under the general title of
> > "baked oatmeal". Here's a typical recipe:
> >
> > <https://sallysbakingaddiction.com/baked-oatmeal/>
> Actually, I had no idea. Thanks, seriously.
> > Of course, the outcome of using the oven rather than
> > the microwave will be browned and more deeply flavored.
> Yes, I once made a batch of 'Stovetop stuffing' using the microwave
> instructions. Not as good, but ready in minutes.

Good grief. Stovetop is already "ready in minutes". Unless
one is having nothing but Stovetop for dinner, the wait time
can fruitfully be used for preparing other dishes.

OTOH, I don't prepare Stovetop without enhancing it with my own
sauteed onions (and usually celery), so it's not particularly fast.

Cindy Hamilton

On 3/15/2021 4:33 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 8:47:49 PM UTC-4, Mike Duffy wrote:
>> On Sun, 14 Mar 2021 10:38:58 -0700, Cindy Hamilton wrote:
>>
>>> Incidentally, I think this would qualify under the general title of
>>> "baked oatmeal". Here's a typical recipe:
>>>
>>> <https://sallysbakingaddiction.com/baked-oatmeal/>
>> Actually, I had no idea. Thanks, seriously.
>>> Of course, the outcome of using the oven rather than
>>> the microwave will be browned and more deeply flavored.
>> Yes, I once made a batch of 'Stovetop stuffing' using the microwave
>> instructions. Not as good, but ready in minutes.
>
> Good grief. Stovetop is already "ready in minutes". Unless
> one is having nothing but Stovetop for dinner, the wait time
> can fruitfully be used for preparing other dishes.
>
> OTOH, I don't prepare Stovetop without enhancing it with my own
> sauteed onions (and usually celery), so it's not particularly fast.

Yes. I make and enhance Stovetop occasionally. Why microwave it. Just
boil water (or chicken broth) then toss it all in, cover and wait a few
minutes.

On Monday, March 15, 2021 at 10:33:16 AM UTC-4, Gary wrote:
> On 3/15/2021 4:33 AM, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 8:47:49 PM UTC-4, Mike Duffy wrote:
> >> On Sun, 14 Mar 2021 10:38:58 -0700, Cindy Hamilton wrote:
> >>
> >>> Incidentally, I think this would qualify under the general title of
> >>> "baked oatmeal". Here's a typical recipe:
> >>>
> >>> <https://sallysbakingaddiction.com/baked-oatmeal/>
> >> Actually, I had no idea. Thanks, seriously.
> >>> Of course, the outcome of using the oven rather than
> >>> the microwave will be browned and more deeply flavored.
> >> Yes, I once made a batch of 'Stovetop stuffing' using the microwave
> >> instructions. Not as good, but ready in minutes.
> >
> > Good grief. Stovetop is already "ready in minutes". Unless
> > one is having nothing but Stovetop for dinner, the wait time
> > can fruitfully be used for preparing other dishes.
> >
> > OTOH, I don't prepare Stovetop without enhancing it with my own
> > sauteed onions (and usually celery), so it's not particularly fast.
> Yes. I make and enhance Stovetop occasionally. Why microwave it. Just
> boil water (or chicken broth) then toss it all in, cover and wait a few
> minutes.

I was inspired to look up the microwave directions:

Combine Stuffing Mix, 1-1/2 cups hot water and 1/4 cup (4 Tbsp.) cut up
margarine or butter* in microwavable bowl; cover. Microwave on High
5 to 6 min. or until heated through. Fluff with fork.

If I didn't want to enhance it, I'd boil the water in the microwave and
then proceed as usual. I don't see the point of nuking that poor stuffing
mix for 5-6 minutes.

Cindy Hamilton

On Monday, March 15, 2021 at 4:33:26 AM UTC-4, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 8:47:49 PM UTC-4, Mike Duffy wrote:
> > On Sun, 14 Mar 2021 10:38:58 -0700, Cindy Hamilton wrote:
> >
> > > Incidentally, I think this would qualify under the general title of
> > > "baked oatmeal". Here's a typical recipe:
> > >
> > > <https://sallysbakingaddiction.com/baked-oatmeal/>
> > Actually, I had no idea. Thanks, seriously.
> > > Of course, the outcome of using the oven rather than
> > > the microwave will be browned and more deeply flavored.
> > Yes, I once made a batch of 'Stovetop stuffing' using the microwave
> > instructions. Not as good, but ready in minutes.
> Good grief. Stovetop is already "ready in minutes". Unless
> one is having nothing but Stovetop for dinner, the wait time
> can fruitfully be used for preparing other dishes.
>
> OTOH, I don't prepare Stovetop without enhancing it with my own
> sauteed onions (and usually celery), so it's not particularly fast.

Then, that must be REALLY great stuff when you add a smoked turkey wing or two in before cooking..

On Monday, March 15, 2021 at 12:16:15 PM UTC-4, bruce bowser wrote:
> On Monday, March 15, 2021 at 4:33:26 AM UTC-4, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 8:47:49 PM UTC-4, Mike Duffy wrote:
> > > On Sun, 14 Mar 2021 10:38:58 -0700, Cindy Hamilton wrote:
> > >
> > > > Incidentally, I think this would qualify under the general title of
> > > > "baked oatmeal". Here's a typical recipe:
> > > >
> > > > <https://sallysbakingaddiction.com/baked-oatmeal/>
> > > Actually, I had no idea. Thanks, seriously.
> > > > Of course, the outcome of using the oven rather than
> > > > the microwave will be browned and more deeply flavored.
> > > Yes, I once made a batch of 'Stovetop stuffing' using the microwave
> > > instructions. Not as good, but ready in minutes.
> > Good grief. Stovetop is already "ready in minutes". Unless
> > one is having nothing but Stovetop for dinner, the wait time
> > can fruitfully be used for preparing other dishes.
> >
> > OTOH, I don't prepare Stovetop without enhancing it with my own
> > sauteed onions (and usually celery), so it's not particularly fast.
> Then, that must be REALLY great stuff when you add a smoked turkey wing or two in before cooking..

Why would I want to do that? Stuffing doesn't need smoke flavor. If it
did, I'd just fry the onions and celery in bacon fat.

Cindy Hamilton