Serious Eats - seriouseats.com

What can I say? You were right, and I was wrong.
http://ovalepicure.wordpress.com/2009/11/26/in-which-i-eat-my-words-nom-nom-nom/

This burger is quite correct. Used it in my thanksgiving turkey burgers this weekend and... success. Great stuff.

A couple of notes above on the sloppiness - definitely. These are made for the griddle and not the grill, in my opinion.

Made a few adjustments. I started with grocery store pre-ground turkey, which I find to be too readily available and affordable to ignore. Next, I cubed and microwaved the eggplant with just a drizzle of olive oil, substituted miso paste for the marmite (I had miso on hand from earlier experiments to make ground turkey palatable), and backed off a bit on the soy sauce. I was afraid the 1-2 punch of both miso and soy sauce would give too strong a soy flavor. Fried the burger with a little oil in a non-stick skillet to an internal temperature of 180F.

No soy, eggplant, or anchovy was detectible - just juicy and well flavored turkey.

It was delicious!

Thanks for the research. Eggplant and anchovy! Who knew?

I just tried this for the first time but I made it with chicken broth, minced onions, black beans and topped with sour cream....mmmm mmmm good

Oh my goodness. All I can say is...I can't believe I never thought of making oatmeal savory! I mean, I like it with fruit and such, but...I also know that it's good with even just a little butter. My brain never got past the "put more than butter on it" line. I can't wait to try some of the ideas you all have thrown out there. And I'm going to search for more savory recipes with oatmeal!!!

I prepared oatmeal as directed (maybe a bit more salt) and served with tomato and avocado. A dash of hot sauce makde it super yum. Savory oatmeal has made me a happy girl.

I made a version of this recipe using some leftover chinese "brown sauce" which had scallions in it, and was somewhat like soy sauce thickened by cornstarch but not too salty, I added a bit of butter and some garlic powder and it was delicious!!!

Definitely going to make this a lot more often, hopefully with the scallions though, and seriously considering making a pork roast just to add that wonderful meat to it.

I wanted to ask Bittman and all of you who are doing this whether you prefer oatmeal to rice and, if so, why? Or do you eat savory oatmeal sometimes and other times rice congee? We returned from our first trip to Southeast Asia absolutely hooked on congee for breakfast, and regularly eat make the rice porridge with some combination of scallions, bits of meat, dried fish, dried shrimp, red pepper flakes, chili oil, and whatever else occurs to us. Are we missing something by eating rice rather than oats? Why mess with success? Are people like Bittman doing it for the taste, superior health benefits to rice, or what?

I like to use Cream of Wheat to make a savory South Indian breakfast dish called Upma. Heat oil and pop mustard seeds. Add onions, chopped chilis, ginger, raw peanuts, salt. Add water and bring to a boil, then add the cream of wheat, slowly stirring until desired consistency (You can follow the measures of water to cereal listed on the box.) Add a dollop of butter and a squeeze of lime and stir in. Can eat with Indian pickles like mango pickle or my new favorite--garlic pickle.

YUM.

i've been doing this for years, courtesy of my Chinese dad. But, I would suggest making the oatmeal with chicken stock, not water, and garnishing with sesame oil, not soy. I'll usually eat it with classic chinese shihfan garnishes: shredded pork, spicy bamboo shoots, gluten with peanuts, etc. a nice whole-grain adaptation of a traditional chinese breakfast!

I am down with the flu and yesterday wanted something warm but the idea of sweet put my stomach into twitters. I remembered this and tried it, with the addition of a few small cubes of a very savory pork and beef summer sausage for a little extra porky savory goodness and some frozen leeks.

It was delicious. I would eat it again, maybe with a few drops of sesame oil and a few sprigs of cilantro. Yum.

I don't know why people freak out about savory oatmeal... or savory breakfast, period. I hate sweet breakfasts, and have taken to making my steel-cut oats with salt and pepper. Delicious!

Anyone who thinks Oalmeal is "neutral has had too many bowls of old, packaged oatmeal. Try Anson Mills; it'll open your eyes.