15ml to tsp

Learn to cook, stud. Save money and enjoy better taste and nutrition by doing it yourself. Cooking together is sexy and can even be erotic. Feed her savory tidbits as you go, right off your fingers, let her lick them. Always cook with wine in this situation, too, you know what I mean? Learn to make good drinks. Learn some basic barman skills. Learn the basic 4:2:1 mix of base liquor, Cointreau, and fresh squeezed lemon or lime juice, added to a cocktail shaker full of ice, and poured into frozen martini glasses. Fix her a stiff drink while you cook. Works with whisky/lemon, gin/lemon or lime, tequila/lime. Don't use cheap liquor!! Measure!! Buy real lemons and limes!! Use the kitchen as a stage while you perform. Learn to make a fast breakfast in the morning while she uses the shower. Give her privacy in the bathroom while you go into the kitchen and make pancakes: I c. flour, 1/4 cup sugar, 1 tsp. salt, 1 tsp. baking powder, 1 tsp of baking soda, mix in a bowl. In another bowl, melt 1 tablespoon of butter in the microwave, then add one egg, 1 cup of milk, mix, then pour into the dry ingredients and mix, but not too much. Pour onto a buttered 400F griddle and when she come out of the shower, breakfast is on the table. Nuke some bacon in the microwave on a plate, wrapped in a paper towel. Fast and good. Get some maple syrup from Costco or make a reasonable sub: 1:1:1 ratio of water, white, and brown sugar, bring to a boil. Learn to fry an egg. Hint: put some water in the skillet and cover; the egg will steam. Cut up some fruit. A dollop of cottage cheese is great on those pancakes and syrup. Damn, she will be back for the food if nothing else. Practice, practice, practice on yourself. Make it look easy and she will be impressed. She will tell her girlfriends and sisters and cousins and they will beat a path to your door. Oh, and clean your messy place up. Chick dig clean. Bathroom should be spotless and smell clean. (Hint: make the pancake batter the day before and keep in the fridge. Works well.) Clean place, good drinks, entertaining dinner, impressive breakfast, and she will overlook your premature ejaculation and clumsy cocksman skills, maybe even volunteer to help you in that department again next weekend.

I have made RB&R before but never found a recipe that mentioned ham hocks. It makes so much sense to use them that I am embarrassed I never thought of it myself. Thanks for the tip! I have been trying to cook more Cajun & Creole dishes (with help from those handy cooking schools known as Google and YouTube) in an attempt to replicate some memorable dishes from the old Mulate's (since closed) in Baton Rouge. Gumbo, for example, has become not just a recipe, but an entire approach to life in the kitchen.
Now to the questions:
1. Just to clarify, t=tsp, and T=Tbsp, correct?
2. Are you using home-made chicken stock without salt, or store-bought stock / soup base that already contains salt? I can never figure out the right approach when it comes to beans and stock so I have been erring on the side of long-soaking the beans which, as you noted, can turn easily to mush.
3. Have you ever tried making this in a pressure cooker? I will give it a shot some day and let you know how it turns out.
Now for my tip: buy an inexpensive rice cooker ( ranging from $13 to $25 USD). Nothing fancy: just an electric teflon-coated pot with a lid and a switch or button to start it. Latin and Asian cooks use them all the time. You dump your rice and water or flavored stock into the cooker and flip a switch. It's done in thirty or so minutes and is one less thing you have to mess with on the stove top when you are stirring roux, finishing a saute, or just getting around to opening that bottle of red wine or cracking open that beer! I use parboiled rice, which cooks up nicely without sticking. Try it sometime --- it's not just a gadget but a real work-saver.

Here's ours.
This is a lovely cheese 'puff' baked in blobby rings, perfect with a salad and red wine. It is like a souffle that collapses immediately due mostly to the large number of eggs, the large size, and the relatively low baking temperature compared to pate a chou. Nonetheless, it is a terrific hand held dinner that freezes well and merely needs a de frost and warming to be good for a second meal (for two). From the Gourmet Menu Cookbook, about 1970. Quite small versions that hold their rise better were an hors d'oeuvre staple at cocktail parties of a while in the past. We've been making it just like this for almost 50 years, and see little reason to better it. The use of bread flour, and cooking for longer at low heat to develop gluten before adding eggs, and a slightly higher bake temperature might make it hold shape better, but it is probably best left as it is.
Scald 2 C milk and cool. Add 1 stick of butter (½ C), 2 tsp salt, black pepper to taste, and bring to a rolling boil. Add 2 C flour all at once. Stir, cooking at low heat till the mixture is smooth and forms a ball. Perhaps continue cooking for a while longer. Remove to a stand mixer, and beat at low speed, adding 8 eggs one at a time. Add 6-10 oz finely cubed gruyere (preferably, or emmenthaler works) cheese and fold in.
Heat oven to 375 degrees. Spoon batter in 6-blob oblong rings on 2 nonstick cookie sheets, or two rings on a single silicone mat on a pizza peel. Bake in middle of oven for about 35 - 45 minutes. Cool a little, tear apart ébetween the blobs, and put into a napkin lined bread basket. One ring serves two nicely as a main course. Let any remaining cool, and freeze in a ziplock freezer bag.

@BaronvonKarmann:
#1. Yes, t=tsp and T=Tbsp. I've always used t or T and learned a long time ago from my mom and grandmothers that that was how it was written. It's only been recently when I've started writing my own recipes down for others that I've run into the thought that not everyone uses that system.
#2. I use store bought stock (shhh!) with reduced or no salt added if I can find it. This isn't saying I don't make my own stock, but I don't always have it on hand. The freezer sometimes runs out of my homemade stock, or I completely forget to thaw it or don't want to wait for it to thaw. Either way, I still don't salt my beans until the very end of the process regardless of the type of bean I'm making. I also still don't soak my beans overnight. I'm lazy and forgetful and it just doesn't happen. Not to mention the inquisitive miniature human running around who could possibly pull the entire bowl of soaking beans off the counter. :)
#3. I have never used a pressure cooker, period. They scare the bejeezus out of me. I've even come across the pressure canning recipes and shied away from those because of the use of the pressure cooker. I'm a pansy that way.
I've had several people tell me to get a rice cooker, but I don't know that I ever will. I have two main reasons for this: A. It takes up space and it's one more thing for me to clean. B. I was raised poor (big whoop, right?) and I've never seen the point or been able to justify buying a piece of equipment to do something I can do just as easily in a pot I already have. My husband has even told me we need one, and I had to remind him that we both have a very different view on what a need really is. I'll stick with my pot of boiling rice on the stove, and you guys can do whatever. As long as you have rice to go with the beans, it's all good. :)