Oatmeal prep

In article <[email hidden]>,

jake said:

LurfysMa said:

Melba's Jammin said:

Heidi the Hygienist told me that one of her patients does this with
oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
eats it cold in the morning. Uncooked, I guess. I think it sounds
disgusting. Has anyone ever heard of this or eaten it? Gack.

For the past year or so I have been using a method that I think I read
about here. It's for steel cut oats.

Place the oats in a dish.
Cover with water (about 2:1).
Microwave about 1 minute -- just until it starts to boil.
Cover and place in refrigerator overnight.

The next morning, I have delicious oatmeal that takes just reheating
as opposed to 20-30 minutes of cooking.

I'm goign to try that method. It sounds so quick!

Quick!? Are you kidding? It takes all night!
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

In article <[email hidden]>,

jake said:

LurfysMa said:

Melba's Jammin said:

Heidi the Hygienist told me that one of her patients does this with
oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
eats it cold in the morning. Uncooked, I guess. I think it sounds
disgusting. Has anyone ever heard of this or eaten it? Gack.

For the past year or so I have been using a method that I think I read
about here. It's for steel cut oats.

Place the oats in a dish.
Cover with water (about 2:1).
Microwave about 1 minute -- just until it starts to boil.
Cover and place in refrigerator overnight.

The next morning, I have delicious oatmeal that takes just reheating
as opposed to 20-30 minutes of cooking.

I'm goign to try that method. It sounds so quick!

Quick!? Are you kidding? It takes all night!
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

What about a raw taste to the stuff - that's what I was more thinking
about than the mouthfeel.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

I don't think that raw oats taste that much different than oatmeal. Cheerios
and the like to taste like oats sort of. I pulled the following from Jamie
Oliver on FoodNetwork.

"Pukkolla is my name for this outrageously scrumptious concoction.
It's one of the best things you can have for breakfast as it's got
everything you need to kickstart your day. Basically it's a bastardized,
personally composed, museli.

Composed cereal (recipe follows)
Milk to cover
1 Granny Smith apple, washed, unpeeled, cut in half

I would definitely try to make this the night or day before you want
to eat it, although it can be made at the time (although you won't get the
smooth silky scrumptious texture that the milk gives it overnight). I
normally place double the amount of composed cereal I need (ie. 4 portions
for 2 people) into a bowl. Doubling up like this gives you enough to eat for
the next couple of days. Cover with milk, grate in half an apple per person
and stir immediately to stop the apple discoloring. Place in the
refrigerator.

Composed Cereal:
8 large handfuls organic Scottish porridge oats
2 large handfuls ground bran
1 large handfuls chopped dried apricots
1 handful chopped dried dates
1 handful crumbled walnuts
1 handful smashed or chopped almonds, hazelnuts or Brazil nuts

Add porridge oats and bran to a large plastic container with apricots
and dates. Crumble in walnuts and add chosen nuts (I usually bash them in a
tea towel). At this point feel free to improvise, adding any other preferred
dried fruits like raisins, sultanas, strawberries or figs, but personally I
think the above combination works pretty well. This will keep for a good
couple of months very happily in an airtight container, but you?ll have
eaten it by then, I guarantee. The great thing about it is that you can
adjust it to your own preference, but I would suggest you stick to the basic
dried ingredients that I use as they work so well together. It?s very handy
to have a large plastic airtight container to store your composed Pukkolla
in, so try and get a hold of one."

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

What about a raw taste to the stuff - that's what I was more thinking
about than the mouthfeel.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

I don't think that raw oats taste that much different than oatmeal. Cheerios
and the like to taste like oats sort of. I pulled the following from Jamie
Oliver on FoodNetwork.

"Pukkolla is my name for this outrageously scrumptious concoction.
It's one of the best things you can have for breakfast as it's got
everything you need to kickstart your day. Basically it's a bastardized,
personally composed, museli.

Composed cereal (recipe follows)
Milk to cover
1 Granny Smith apple, washed, unpeeled, cut in half

I would definitely try to make this the night or day before you want
to eat it, although it can be made at the time (although you won't get the
smooth silky scrumptious texture that the milk gives it overnight). I
normally place double the amount of composed cereal I need (ie. 4 portions
for 2 people) into a bowl. Doubling up like this gives you enough to eat for
the next couple of days. Cover with milk, grate in half an apple per person
and stir immediately to stop the apple discoloring. Place in the
refrigerator.

Composed Cereal:
8 large handfuls organic Scottish porridge oats
2 large handfuls ground bran
1 large handfuls chopped dried apricots
1 handful chopped dried dates
1 handful crumbled walnuts
1 handful smashed or chopped almonds, hazelnuts or Brazil nuts

Add porridge oats and bran to a large plastic container with apricots
and dates. Crumble in walnuts and add chosen nuts (I usually bash them in a
tea towel). At this point feel free to improvise, adding any other preferred
dried fruits like raisins, sultanas, strawberries or figs, but personally I
think the above combination works pretty well. This will keep for a good
couple of months very happily in an airtight container, but you?ll have
eaten it by then, I guarantee. The great thing about it is that you can
adjust it to your own preference, but I would suggest you stick to the basic
dried ingredients that I use as they work so well together. It?s very handy
to have a large plastic airtight container to store your composed Pukkolla
in, so try and get a hold of one."

Gack. Isn't that a dish offered to Captain Picard of the good ship
Enterprise by some Klingon adversaries? Seems to me the Captain made a face
at the though of the meal. How many little boys described their breakfast
the morning after the TV program as "Gack"? Sounds like a good name for cold
and soggy oatmeal. In the Province and Township I live in, there is a bylaw
agasinst the consumption of cold oatmeal.

F.J.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Heidi the Hygienist told me that one of her patients does this with
oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
eats it cold in the morning. Uncooked, I guess. I think it sounds
disgusting. Has anyone ever heard of this or eaten it? Gack.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Andy said:

What's the interest in oatmeal? I never understood that. Things being
nutritionally equal, there have to be dozens of better tasting, more
appealing and easier to prepare foods.

I know! Millions of people can't be wrong, but...

It must be a matter of taste. I like it. I was raised on the stuff. My
mother made a pot of it every morning. My father had his before heading
off
to work and my mother kept the rest of it hot in a double boiler and my
brothers and I had ours. If there was any left my pet rabbit got it.

I stopped eating it for years but recently got back into it. I have it
ever
morning. For a while I was making it four servings at a time, eating one
and
then nuking a serving of it each morning. I decided that it was better to
just make it fresh each morning. I did make an exception yesterday when I
made a double batch. The second serving was added to a batch of pancake
batter that I had this morning.

Thanks so much. I was wondering what I'd do with that extra 3/4 cup I
always seem to have left-over. Great!
Dee Dee

Melba's Jammin said:

In article <[email hidden]>,

jake said:

LurfysMa said:

On Sat, 12 Nov 2005 23:23:16 -0600, Melba's Jammin'
<[email hidden]> wrote:

>Heidi the Hygienist told me that one of her patients does this with
>oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
>eats it cold in the morning. Uncooked, I guess. I think it sounds
>disgusting. Has anyone ever heard of this or eaten it? Gack.

For the past year or so I have been using a method that I think I read
about here. It's for steel cut oats.

Place the oats in a dish.
Cover with water (about 2:1).
Microwave about 1 minute -- just until it starts to boil.
Cover and place in refrigerator overnight.

The next morning, I have delicious oatmeal that takes just reheating
as opposed to 20-30 minutes of cooking.

I'm goign to try that method. It sounds so quick!

Quick!? Are you kidding? It takes all night!

But it won't take up much of my time 🙂

Curly Sue said:

On Sun, 13 Nov 2005 20:29:33 +0100, jake <[email hidden]>

Quoted message said:

The jumping is due to my prejudice/belief that in the US, you can get
just about everything is a disposable version. People here usually find
that a waste and it is not so good for the environment and oil supplies.

jake, where is "here"? (i.e., where are you?)

Sue(tm)
Lead me not into temptation... I can find it myself!

The Netherlands.

sf said:

jake said:

I must have jumped to conclusions I thought Sheldon meant there were no
dishes to clean at all.
The jumping is due to my prejudice/belief that in the US, you can get
just about everything is a disposable version. People here usually find
that a waste and it is not so good for the environment and oil supplies.
There seems to be a huge diference between the two nations. (I evenr ead
that there are americans who get take away every day, who never cook.
Amazing)

Yes, misconceptions are amazing. I imagine you cringe when we do it
to your country and people also.

I have been known to do so.

jake said:

sf said:

jake said:

I must have jumped to conclusions I thought Sheldon meant there were
no dishes to clean at all.
The jumping is due to my prejudice/belief that in the US, you can get
just about everything is a disposable version. People here usually
find that a waste and it is not so good for the environment and oil
supplies. There seems to be a huge diference between the two nations.
(I evenr ead that there are americans who get take away every day,
who never cook. Amazing)

Yes, misconceptions are amazing. I imagine you cringe when we do it
to your country and people also.

I have been known to do so.

PS I am not sure how to take your remark. I wonder if my post about
jumping to conclusions may have come out wrong.

I meant to say I had been unsmart and to explaing in what sense, because
there was a risk of cultural misunderstanding. Since Enlgish isn't my
mother tongue, sometimes I word things clumsily. So if my post was
offensive, I apologize.

Curly Sue said:

On Sun, 13 Nov 2005 20:29:33 +0100, jake <[email hidden]>

Quoted message said:

The jumping is due to my prejudice/belief that in the US, you can get
just about everything is a disposable version. People here usually find
that a waste and it is not so good for the environment and oil supplies.

jake, where is "here"? (i.e., where are you?)

Netherlands..where they does things right..

In article <[email hidden]>,
jake <[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

Quoted message said:

>Cover and place in refrigerator overnight.
>
>The next morning, I have delicious oatmeal that takes just reheating
>as opposed to 20-30 minutes of cooking.
>

I'm goign to try that method. It sounds so quick!

Quick!? Are you kidding? It takes all night!

But it won't take up much of my time 🙂

:-o)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

On Sat, 12 Nov 2005 22:46:34 -0700, "Janet Bostwick"
<[email hidden]> connected the dots and wrote:

~
~"Melba's Jammin'" <[email hidden]> wrote in
message
~news:[email hidden]...
~> Heidi the Hygienist told me that one of her patients does this with
~> oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight
and
~> eats it cold in the morning. Uncooked, I guess. I think it sounds
~> disgusting. Has anyone ever heard of this or eaten it? Gack.
~> --
~> http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
~> parts the trip report from our vacation time in San Francisco
~> for Nephew Pat's wedding last weekend.
~
~That's a pared-down, plain version of museli. Usually fruit or dried
fruit
~is added along with the milk and oats.
~http://vegweb.com/recipes/breakfast/2503.shtml
~
~Janet
~
Cold, er, not plain. For the last year or so, my breakfast to take to
work is 1/2 cup oatmeal, tablespoon chopped crystalized ginger,
tablespoon raisins, blob of yogurt (maybe 1/2 cup) and soy milk.

Make it up either at 6am or 9pm, and stick it in the micro at work for
1 minute. Warm, filling, and tasty.

Will vary the dried fruit either apricots, chopped, craisins, dried
blueberries or cherries....mmmmmm

maxine in ri

jake said:

So if my post was offensive, I apologize.

Apology accepted.
🙂
--

Practice safe eating. Always use condiments.

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Isn't musli made up of all or part of oats (wheat, rye, barley,
etc.)? Yes. Isn't this the way many Europeans eat their musli --
pour a little milk or yogurt and fruit over it -- not cooked? Yes.
I've eaten it this way many times, but I always prefer added honey,
as well. I think COOKED oatmeal eaten cold IS Vile, too.
Dee Dee

Yahbut this stuff is SOAKED overnight in the milk, not just a bowl of
dry flakes with milk poured over and immediately ingested.

Yep - google recipes for Bircher muesli and you'll see that they call for
soaking overnight in milk. Some seem to soak everything (oats, dried
fruit, etc.) overnight, while others soak oats overnight and add nuts and
dried fruit just before eating, still other recipes use yoghurt.

This link has a bit of info and Dr Bircher's original recipe

http://www.about.ch/culture/food/birchermuesli.html

I do remember that when we flew home from our honeymoon in Hawaii almost
13 years ago breakfast on the plane included Bircher muesli,and I recall
that it was edible, but other than that I've never had my muesli this
way. I do prefer untoasted muesli, and sometimes make my own (my mum used
to make muesli too), but I've always just added the milk before eating.

Rhonda Anderson
Cranebrook, NSW, Australia

Dave Smith <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy said:

What's the interest in oatmeal? I never understood that. Things being
nutritionally equal, there have to be dozens of better tasting, more
appealing and easier to prepare foods.

I know! Millions of people can't be wrong, but...

It must be a matter of taste. I like it. I was raised on the stuff.

I love porridge for breakfast on winter mornings. We always had brown
sugar on it when I was growing up, and I do that still sometimes, but
I've discovered that maple syrup on my porridge is even nicer <g>. I like
my porridge quite thick.

(I hope I'm right here - when Americans talk about eating oatmeal I've
always assumed they're talking about the same thing as porridge. If I'm
wrong, let me know!)

Rhond Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Isn't musli made up of all or part of oats (wheat, rye, barley,
etc.)? Yes. Isn't this the way many Europeans eat their musli --
pour a little milk or yogurt and fruit over it -- not cooked? Yes.
I've eaten it this way many times, but I always prefer added honey,
as well. I think COOKED oatmeal eaten cold IS Vile, too.
Dee Dee

Yahbut this stuff is SOAKED overnight in the milk, not just a bowl of
dry flakes with milk poured over and immediately ingested.

Yep - google recipes for Bircher muesli and you'll see that they call for
soaking overnight in milk. Some seem to soak everything (oats, dried
fruit, etc.) overnight, while others soak oats overnight and add nuts and
dried fruit just before eating, still other recipes use yoghurt.

This link has a bit of info and Dr Bircher's original recipe

http://www.about.ch/culture/food/birchermuesli.html

I do remember that when we flew home from our honeymoon in Hawaii almost
13 years ago breakfast on the plane included Bircher muesli,and I recall
that it was edible, but other than that I've never had my muesli this
way. I do prefer untoasted muesli, and sometimes make my own (my mum used
to make muesli too), but I've always just added the milk before eating.

Rhonda Anderson
Cranebrook, NSW, Australia

Interesting article, Rhonda. 8 APPLES!!! Do you remember whether they were
fresh or dried -- I would suppose if they were on the plane, they would've
been dried a bit?

Re store-bought musli, it has always been my impression that one poured it
out of the box/bag, poured milk/yogurt over it, and then ate it (without
soaking). Dry at best, sticking in the throat. But I never found anything
wrong with it that way. I had instant oatmeal once and that was not to my
liking; unsoaked musli probably being on the other end of the spectrum as
far as wet/dry is concerned.

Ikea carries two packaged Swiss musli with dried fruits. I just pour milk
over it, eat and go.
Dee Dee

"Rhonda Anderson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy said:

What's the interest in oatmeal? I never understood that. Things being
nutritionally equal, there have to be dozens of better tasting, more
appealing and easier to prepare foods.

I know! Millions of people can't be wrong, but...

It must be a matter of taste. I like it. I was raised on the stuff.

I love porridge for breakfast on winter mornings. We always had brown
sugar on it when I was growing up, and I do that still sometimes, but
I've discovered that maple syrup on my porridge is even nicer <g>. I like
my porridge quite thick.

(I hope I'm right here - when Americans talk about eating oatmeal I've
always assumed they're talking about the same thing as porridge. If I'm
wrong, let me know!)

Rhond Anderson
Cranebrook, NSW, Australia

Someone on this ng mentioned they thought Shady Farms maple syrup was very
good. It took a lot of looking to find it, finally finding it in the thick
and thin style at Whole Foods,Baltimore. (Not in the Vienna, VA Whole
Foods, Wegman's or TJ's).

It seems to me that brown sugar ALWAYS tastes like brown sugar and I
envision my teeth rotting as I'm eating it, but there are many nuances in
taste of maple syrup. I had stopped eating maple syrup because it was all
tasting alike, but I think Shady Farms is goona do it.
Dee Dee

Rhonda Anderson said:

I love porridge for breakfast on winter mornings. We always had brown
sugar on it when I was growing up, and I do that still sometimes, but
I've discovered that maple syrup on my porridge is even nicer <g>. I like
my porridge quite thick.

(I hope I'm right here - when Americans talk about eating oatmeal I've
always assumed they're talking about the same thing as porridge. If I'm
wrong, let me know!)

I can't be 100% about the US. Here in Canada porridge is oat cereal. The
most common by far is oatmeal. but there are others, like Cream of Wheat and
Red River. I like them all, but oatmeal is my favourite. It is a toss up
between the other two. I always have all three on hand, and if I should feel
a need for variety it might depend on which one is closest to the pantry
door.

Dee Randall said:

It seems to me that brown sugar ALWAYS tastes like brown sugar and I
envision my teeth rotting as I'm eating it, but there are many nuances in
taste of maple syrup. I had stopped eating maple syrup because it was all
tasting alike, but I think Shady Farms is goona do it.

Of course brown sugar always tastes like brown sugar. It is supposed to. If
you want to change the taste, change the type of sugar. There are different
grades of brown sugar; light brown, dark brown, "raw", demerarra.

I expect some consistency in maple syrup too. When I buy my dark maple syrup I
expect it to be thick and robust. If I want something milder I get a lighter
grade.

As for tooth decay... Sugar is sugar. It doesn't matter if it is dark sugar,
white sugar or maple, if you have a spoonful of it or an ounce of syrup. It is
still going to coat your teeth with a sugar laden treat for bacteria.