Overheard on the Home Cooking Board

Published on Thursday, June 2, 2011, by Caitlin McGrath / Edit Post

"I usually sauté some shallots in that morning's bacon grease, then add the kale. Sprinkle with a bit of red pepper. Something about the trifecta of sweet shallots, bitter kale, and salty bacon. Sometimes a dash of vinegar, soy sauce, or ponzu." - kevin47

"It's definitely possible; all you need to do is parboil the rice! It's a tip given by Mark Bittman—add the [brown] short grain rice to a pot, cover it with at least an inch of water and bring it to a boil. Boil for 12 minutes, drain, and set it aside. Use it in your risotto recipe as you would arborio rice. I didn't think it would work but it got just as creamy and tasty as when I used arborio." - peregrina on brown-rice risotto

"Easiest way to make steel-cut oats: Add 3 parts boiling hot water to 1 part oats. Cover and leave it overnight. Next [day], add bit of milk/water, microwave 1 minute, add desired toppings and you're ready to eat." - LUV_TO_EAT

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