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From: asente@Cascade.ARPA
Newsgroups: net.cooks
Subject: Re: Mothers and oatmeal additives.
Message-ID: <2299@Cascade.ARPA>
Date: Wed, 12-Jun-85 15:40:55 EDT
Article-I.D.: Cascade.2299
Posted: Wed Jun 12 15:40:55 1985
Date-Received: Sat, 15-Jun-85 09:27:16 EDT
References: <2615@decwrl.UUCP> <2839@nsc.UUCP>
Organization: Stanford University CIS Apple Orchard
Lines: 38

How can anyone not like oatmeal?  In the winter I get up, start the
oatmeal, and when I get out of the shower there's a nice hot breakfast
waiting for me.

Maybe it's just my sodium addiction, but I find that if you leave the
salt out of oatmeal you get unappetizing glop.

How to eat it:
* with RAISINS!!!!  Put them in at the start; they become plump and
delicious and flavor all the oatmeal.
* with any other dried fruit you happen to have around
* with butter
* with honey
* with brown sugar
* with maple syrup (real, of course)
* with jam, jelly, or preserves
* with cinnamon and/or nutmeg and/or allspice
* with almost any combination of the above

If you're really feeling decadent, try it with heavy cream instead of
milk!

Maybe it's just my sodium addiction, but I find that if you leave the
salt out of oatmeal you get unappetizing glop.  Also, the oatmeal comes
out very differently depending on whether you start with the oats in
cold water or add them to the boiling water.  I much prefer starting
with cold water; the texture is much creamier.  Besides, it takes a
shorter time to cook that way :-3).

By the way, what we know as oatmeal is really rolled oats.  Real
oatmeal looks like cornmeal and takes hours to cook.  Rolled oats are
steamed before being rolled and this makes them much faster cooking; it
was the discovery of this process that got Quaker its start.

	-paul asente
	    asente@cascade.arpa		decwrl!glacier!cascade!asente

"Nothing is better for thee than me."