The “Important Stuff” thread…
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@Aqua-Letifer said in The “Important Stuff” thread…:
I also like oatmeal.
Of all the sheerly revolting foods on earth, cooked oatmeal is IMO at the top of the list. Ghastly stuff.
wrote on 7 Feb 2023, 14:15 last edited by@Catseye3 said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
I also like oatmeal.
Of all the sheerly revolting foods on earth, cooked oatmeal is IMO at the top of the list. Ghastly stuff.
I question your ability it make it. It shouldn't be soggy.
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wrote on 7 Feb 2023, 14:18 last edited by
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
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wrote on 7 Feb 2023, 14:20 last edited by
I had cream of wheat last week for the first time in decades. Made it with milk. Special treat. Mostly had it with water as a kid. Milestones like that make you realize how far you’ve come in life.
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I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
wrote on 7 Feb 2023, 14:21 last edited by@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
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@Catseye3 said in The “Important Stuff” thread…:
I like 'em both. Which one depends on the flavor and texture of the foods accompanying the slaw.
Otherwise I agree with Jolly.
Yup. Both are fine.
(sit down)
Mrs. George likes the slaw from KFC. I know, I know....
wrote on 7 Feb 2023, 14:25 last edited by@George-K said in The “Important Stuff” thread…:
@Catseye3 said in The “Important Stuff” thread…:
I like 'em both. Which one depends on the flavor and texture of the foods accompanying the slaw.
Otherwise I agree with Jolly.
Yup. Both are fine.
(sit down)
Mrs. George likes the slaw from KFC. I know, I know....
@George-K said in The “Important Stuff” thread…:
@Catseye3 said in The “Important Stuff” thread…:
I like 'em both. Which one depends on the flavor and texture of the foods accompanying the slaw.
Otherwise I agree with Jolly.
Yup. Both are fine.
(sit down)
Mrs. George likes the slaw from KFC. I know, I know....
Jesus.
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I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
wrote on 7 Feb 2023, 14:25 last edited by@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Similar. I use a 15 ounce press/mug.
I put 2 ounces of coffee in that.
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@Catseye3 said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
I also like oatmeal.
Of all the sheerly revolting foods on earth, cooked oatmeal is IMO at the top of the list. Ghastly stuff.
I question your ability it make it. It shouldn't be soggy.
wrote on 7 Feb 2023, 14:26 last edited by Catseye3 2 Jul 2023, 15:07@Aqua-Letifer said in The “Important Stuff” thread…:
I question your ability it make it. It shouldn't be soggy.
During my childhood, my stepmother (German born) didn't know how to make oatmeal. She'd do whatever to it in the cooking pot, and then when it was ready to be shifted to the eating bowls, she'd scoop up a spoonful of this gelatinous goop and hold it over the bowl until it fell off and landed with a wet-sounding glop. This could take a full 20 seconds until the horrid stuff released itself. Then she poured ice-cold milk over it. The mounds of gray oatmeal would loom up out of the milk like doughy tumors.
I'd have rather starved.
I have seen preparations that looked palatable, But it's too late for me.
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wrote on 7 Feb 2023, 14:45 last edited by
I like steel rolled oats with blueberries and walnuts. No sweetener necessary…
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wrote on 7 Feb 2023, 15:16 last edited by
Wouldn't that be steel cut?
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wrote on 7 Feb 2023, 15:35 last edited by
Blackberries and slivered almonds for me.
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@Aqua-Letifer said in The “Important Stuff” thread…:
I question your ability it make it. It shouldn't be soggy.
During my childhood, my stepmother (German born) didn't know how to make oatmeal. She'd do whatever to it in the cooking pot, and then when it was ready to be shifted to the eating bowls, she'd scoop up a spoonful of this gelatinous goop and hold it over the bowl until it fell off and landed with a wet-sounding glop. This could take a full 20 seconds until the horrid stuff released itself. Then she poured ice-cold milk over it. The mounds of gray oatmeal would loom up out of the milk like doughy tumors.
I'd have rather starved.
I have seen preparations that looked palatable, But it's too late for me.
wrote on 7 Feb 2023, 15:36 last edited by@Catseye3 said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
I question your ability it make it. It shouldn't be soggy.
During my childhood, my stepmother (German born) didn't know how to make oatmeal. She'd do whatever to it in the cooking pot, and then when it was ready to be shifted to the eating bowls, she'd scoop up a spoonful of this gelatinous goop and hold it over the bowl until it fell off and landed with a wet-sounding glop. This could take a full 20 seconds until the horrid stuff released itself. Then she poured ice-cold milk over it. The mounds of gray oatmeal would loom up out of the milk like doughy tumors.
I'd have rather starved.
I have seen preparations that looked palatable, But it's too late for me.
This a great. You should ghost write Horace’s book.
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wrote on 7 Feb 2023, 16:15 last edited by
I make oatmeal every day. I use a quarter cup of steel cut and a quarter cup of rolled oats cooked in our rice cooker set at porridge. It comes out perfectly every day. The rice cooker keeps it edible for hours. Top it with blueberries, some keto granola from Costco and some cut strawberries.
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wrote on 7 Feb 2023, 17:00 last edited by
I like coleslaw. I make it with vinegar and mayo combined. And salt and spices, and just a touch of sugar. And Worcestershire.
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wrote on 7 Feb 2023, 17:03 last edited by
I also like oatmeal - either steel cut or old fashioned - but has to be made with milk, or a mix of almond milk and half and half, plus salt, a little butter, raisins and nuts, and maybe some fresh fruit and unsweetened coconut. So yes, it’s about the toppings…
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@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
wrote on 7 Feb 2023, 17:04 last edited by@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
I tried that years ago, but I didn't take to it. I was very impressed with the inventor, after having googled him. Do you think Aeropress is significantly better? One showstopper for me is the effort of getting the water to an exact temperature other than 212. Not sure if your method requires that.
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wrote on 7 Feb 2023, 17:21 last edited by
Steve is trying to figure out the best coffee setup for camping. So we’ve been using these:
And I started to drink loose leaf black tea again:
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wrote on 7 Feb 2023, 17:29 last edited by
Cowboy Coffee, ma'am.
Link to video -
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
I tried that years ago, but I didn't take to it. I was very impressed with the inventor, after having googled him. Do you think Aeropress is significantly better? One showstopper for me is the effort of getting the water to an exact temperature other than 212. Not sure if your method requires that.
wrote on 7 Feb 2023, 17:41 last edited by Aqua Letifer 2 Jul 2023, 17:43@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
Do you think Aeropress is significantly better?
Definitely. I don't do anything fancy:
- burr grinder (a cheapo from Bodum works just fine)
- finest setting
- kettle with temperature control. (Not too expensive, and for me it was completely worth the investment. You turn a dial and you're done.) I set mine to 95C. When I'm traveling, I just boil the water and then let it sit for 5 minutes in a glass or ceramic cup. Close enough.
- I pour in the water a bit slowly, but don't really fret about it too much. Then I stir the slurry around a bit so that it gets all foamy. (I refuse to call it the "crema.") Then, I press it out.
It's much stronger coffee than what I got out of the french press, but it's not at all bitter.
It's also faster, cleanup is a shitload easier, and I can make a fresh cup every time due to the simplicity of the operation. No need to make a pot that goes stale after awhile.
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@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
Do you think Aeropress is significantly better?
Definitely. I don't do anything fancy:
- burr grinder (a cheapo from Bodum works just fine)
- finest setting
- kettle with temperature control. (Not too expensive, and for me it was completely worth the investment. You turn a dial and you're done.) I set mine to 95C. When I'm traveling, I just boil the water and then let it sit for 5 minutes in a glass or ceramic cup. Close enough.
- I pour in the water a bit slowly, but don't really fret about it too much. Then I stir the slurry around a bit so that it gets all foamy. (I refuse to call it the "crema.") Then, I press it out.
It's much stronger coffee than what I got out of the french press, but it's not at all bitter.
It's also faster, cleanup is a shitload easier, and I can make a fresh cup every time due to the simplicity of the operation. No need to make a pot that goes stale after awhile.
wrote on 7 Feb 2023, 17:50 last edited by@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
Do you think Aeropress is significantly better?
Definitely. I don't do anything fancy:
- burr grinder (a cheapo from Bodum works just fine)
- finest setting
- kettle with temperature control. (Not too expensive, and for me it was completely worth the investment. You turn a dial and you're done.) I set mine to 95C. When I'm traveling, I just boil the water and then let it sit for 5 minutes in a glass or ceramic cup. Close enough.
- I pour in the water a bit slowly, but don't really fret about it too much. Then I stir the slurry around a bit so that it gets all foamy. (I refuse to call it the "crema.") Then, I press it out.
It's much stronger coffee than what I got out of the french press, but it's not at all bitter.
It's also faster, cleanup is a shitload easier, and I can make a fresh cup every time due to the simplicity of the operation. No need to make a pot that goes stale after awhile.
Thanks. I'll have to give it another shot. My wife and I drink from the same pot in the morning though, so it's still convenient to make larger batches. Maybe I can try this for the odd afternoon cup I sometimes want.
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@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
Do you think Aeropress is significantly better?
Definitely. I don't do anything fancy:
- burr grinder (a cheapo from Bodum works just fine)
- finest setting
- kettle with temperature control. (Not too expensive, and for me it was completely worth the investment. You turn a dial and you're done.) I set mine to 95C. When I'm traveling, I just boil the water and then let it sit for 5 minutes in a glass or ceramic cup. Close enough.
- I pour in the water a bit slowly, but don't really fret about it too much. Then I stir the slurry around a bit so that it gets all foamy. (I refuse to call it the "crema.") Then, I press it out.
It's much stronger coffee than what I got out of the french press, but it's not at all bitter.
It's also faster, cleanup is a shitload easier, and I can make a fresh cup every time due to the simplicity of the operation. No need to make a pot that goes stale after awhile.
Thanks. I'll have to give it another shot. My wife and I drink from the same pot in the morning though, so it's still convenient to make larger batches. Maybe I can try this for the odd afternoon cup I sometimes want.
wrote on 7 Feb 2023, 17:52 last edited by@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
@Aqua-Letifer said in The “Important Stuff” thread…:
@Horace said in The “Important Stuff” thread…:
I make coffee with 1 tablespoon of grounds per cup. French press, vigorously stirred for a minute before plunging.
Philistine. Aeropress or get the fuck out!
Do you think Aeropress is significantly better?
Definitely. I don't do anything fancy:
- burr grinder (a cheapo from Bodum works just fine)
- finest setting
- kettle with temperature control. (Not too expensive, and for me it was completely worth the investment. You turn a dial and you're done.) I set mine to 95C. When I'm traveling, I just boil the water and then let it sit for 5 minutes in a glass or ceramic cup. Close enough.
- I pour in the water a bit slowly, but don't really fret about it too much. Then I stir the slurry around a bit so that it gets all foamy. (I refuse to call it the "crema.") Then, I press it out.
It's much stronger coffee than what I got out of the french press, but it's not at all bitter.
It's also faster, cleanup is a shitload easier, and I can make a fresh cup every time due to the simplicity of the operation. No need to make a pot that goes stale after awhile.
Thanks. I'll have to give it another shot. My wife and I drink from the same pot in the morning though, so it's still convenient to make larger batches. Maybe I can try this for the odd afternoon cup I sometimes want.
My wife and I both use the aeropress in the morning. At first I thought that might be a hangup, but I timed it, and it's still faster for us than other methods. It just doesn't feel that way because you're waiting.