My mother used to add raisins to get me and my cousin to eat (ee-yuck)
oatmeal. I wonder what other things were used in this fashion? I wonder
why mothers feed their kids oatmeal..... I wonder if any adult voluntarily
eats oatmeal.....
I not only ate oatmeal voluntarily as a child, I still eat it today (when
it's not quite this hot out, of course).
Ways of eating it? How about:
milk and sugar
butter and brown sugar
butter and *real* maple syrup
butter, sugar, cooked apples and raisins
butter and cinnamon sugar
Good points about oatmeal; it has more protein than the other
(non-adulterated) hot cereals, it has *lots* of fiber, and people of
Scottish origin (who eat lots of oatmeal) were shown by a study published
in Sales and Marketing Management (sometime around 1983) to have the
highest family income of any group (of European origin) of US immigrants.
So there! :-)
Laurie Sefton
--
:From the misfiring synapses of: Chuq Von Rospach
{cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui nsc!chu...@decwrl.ARPA
The offices were very nice, and the clients were only raping the land, and
then, of course, there was the money...
I do still oaccaisionally eat the stuff when it's cold and wet outside (and
I'm out of everything else!). Raisins and walnuts (or most any other nut or
roasted seed) make it more than tolerable. We keep oatmeal around mainly
for use in oatmeal bread, though. Try _Beard on Bread_ for a good recipe.
Nemo
--
Internet: ne...@rochester.arpa
UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo
Phone: [USA] (716) 275-5766 work, 232-4690 home
USMail: 104 Tremont Circle; Rochester, NY 14608
School: Department of Computer Science; University of Rochester;
Rochester, NY 14627
My mother cleverly hid the oatmeal AND raisins in cookies. I still
voluntarily not only eat but *enjoy* oatmeal this way.
--
- joel "vo" plutchak
{allegra,ihnp4,seismo}!uwvax!uwmacc!oyster
"Take what I say in a different way and it's easy to say that this is
all confusion."
I actually like oatmeal.
Also Cracked wheat (course ground wheat cooked into a mush),
steamed wheat (unground wheat pressure cooked until tender),
Corn Meal Mush (course ground corn meal, usually yellow, made into a mush),
and hot grits (course ground hominy meal, made into a mush usually very thick).
Wheat farina (Cream of Wheat) is ok, but is not as hearty as the above.
Variations on serving are:
1. Hot in a bowl with milk or cream and:
a. Brown sugar and cinamon.
b. Maple Syrup (Vermont Grade A dark amber prefered)
c. Molassus (sp?)
d. Honey (especially good with wheat)
2. Hot on a plate with:
a. Butter and salt.
b. Cheese (especially a strong swiss)
3. In thousands of casseroles.
4. Allowed to cool then cut into strips and fryed in Hot Fat
Served with Catsup.
5. I am sure there are others.
I am told various rices are also good all of these ways,
but I have no experience with other than white and brown long grain rice.
By the way, Oatmeal is more difficult to fry, but it is possible.
You have to cook it longer first to get a more geletinous texture when cool.
Then it will hold together when cut.
Tom Slack
PS
Of the above list, cracked and steamed wheat are the highest in glutin and
therefore take the longest for the body to get used to when one has been
on a diet of more processed foods and meat. Therefore, take some time
if you are trying them and do not immediately eat a lot if you have never had
it before.
Many people who have allergic reactions to glutin, are really not permanently
allergic but simply ate too much too quickly. After a while the body can
get accustomed to more.
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
ase...@cascade.arpa decwrl!glacier!cascade!asente
"Nothing is better for thee than me."
My FATHER was the oatmeal pusher in our family. He still consumes
vast quantities of the stuff. He loves to make it thick and pasty
with lots of texture provided by cracked wheat, wheat germ, etc.
Digesting this stuff is like digesting a rock. One good thing,
it sits in your stomach so long that you don't need to eat lunch!
Betsy Cvetic
ihnp4!drutx!eac
1 lb chocolate (I prefer bittersweet with more chocolate than sugar)
1 lb oatmeal or rolled oats
1/2 to 1 lb Interesting Stuff to add flavor (such as dried fruit, mixed peel,
or nuts). If you really want to avoid additives, use only oats.
1 oz. hot water
Melt the chocolate in a double boiler.
Add 1 oz. hot water. This releases a strong chocolate aroma, which
is guaranteed to attract friends.
Add 3/4 lb oats, then add more until almost all of the chocolate has
coated the oats.
Add the Interesting Stuff.
Spoon onto waxed paper with a teaspoon, or put into ice cube trays.
Cool while fending off chocolate addicts who feel their oats.
Eat self-righteously, knowing that you are combining nutrition
with decadence.
--
Henry Polard (You bring the flames - I'll bring the marshmallows.)
{ihnp4,cbosgd,amd}!fortune!polard
N.B: The words in this posting do not necessarily express the opinions
of me, my employer, or any AI project.
Yes. I *love* the stuff. It's great if you stir it for all the
cooking time so that it gets really gooey and sticky.
Paul Placeway
...!cbosgd!osu-eddie!paul
paul@ohio-state (CSNet)
--Evan Marcus
--
{ucbvax|decvax}!vax135!petsd!petfe!evan
...!pedsgd!pedsga!evan
"So, if she weighs the same as a duck, she is made of wood..."
"And therefore..."
"A witch!"
BOB: The mold, you mean?
GIBBES: In the shape of a turkey, you fill it with oatmeal, and our idea
is, you serve it as the centerpiece and as the main course.
BOB: You mean you bring it out and say, look at the mold in the shape
of a turkey, this is oatmeal?
GIBBES: No, now you say, I think I'll slice the oatmeal and that's it,
it's just that it's in the shape, you can have it in the shape
of anybody. I mean, I just pick a turkey because you have it
Thanksgiving a lot.
from _Write If You Get Work_ (1975)
--
Col. G. L. Sicherman
...{rocksvax|decvax}!sunybcs!colonel
Darn tootin'! A close friend made me a delightful bowl of the stuff
last night, and I learned that putting the dry stuff in with the water
COLD makes it much creamier. She also added some delightful
rasberries and brown sugar which made the "dinner snack" a true delight.
If y'all don't like hot cereal, y'all 'r missin' a right sensuous delight!
Keith Shillington
Sure. It's great even with no sugar, milk, butter, salt, or other
additives. If you hated it as a kid (any food, not just oatmeal),
try it again as an adult. You may be surprised. Bean-like side
effects aside, it's good, nutritious, cheap, and convenient.
MY mother used to add milk and sugar to my oatmeal. No salt (I come from
a long line of water retainers and other types of people who thrive on
low-sodium diets), and NO raisins (EEEEEE-YUCK!!!!!). My mother can't
even hide raisins in oatmeal cookies to get me to eat them!
--Lynn
...tymix!figmo
I hate oatmeal when it's made creamy (alias slimy :-),
but love it when it's made by cooking with a minimum
of water ie: when cooking time is up, there is no liquid left.
This leaves the oatmeal with a firm texture and a better taste
(This is tricky - too much water and it over cooks, too little & it burns)
Of course, serve with milk and *pure* maple syrup.
Oatmeal is the food that sticks to your ribs. When you put it on the outside.
--
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff
Everyone eats cereal for breakfast; but only nursery food aficionados
know the joy of cereal after noon, the hapy-baby feeling of buttered
farina with raisins and cream at midnight. The very fact that you are
scooping your food with a large spoon from a bowl, rather than
performing the complex choreography of knife and fork, celebrates the
happy regression to uncarring, primitive life.
Of course, we are referring to hot cereal--oatmeal, Cream of Wheat,
Maltex, farina, Wheatena, even Maypo. Cold cereal, especially weird
brands (in the world of nursery food, anything other than Wheaties
and Cheerios is weird), is simply not comforting food. Cold cereal
is for grown-ups obsessed with regularity, a problem no prune-fed
nursery gourmet ever has to face.
Think of cereal as moist toast, and you will know all you need to
know to make it nuersery-perfect. Just as with toast, the pleasure
of cereal eating comes from being able to make something warm and
friendly with so little effort. In fact, all the good things for
topping toast are perfect also for cereal--plenty of butter, jam or
jelly, cinnamon-sugar, brown sugar, warm cream, plus lots of raisins.
Cereal is security, as close to baby food as adults can get without
stepping over the psychopathological line and actually eating
strained peas or drinking formula.
--
rusty c. wright
{ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty
My boyfriend eats oatmeal like regular cereal. Pour it into a bowl and
add milk and sugar. I guess I should admit that I used to eat oatmeal
as a snack with just some sugar sprinkled on it. Now I like it cooked.
I'm of the cold-water start with raisens school.
Beth Katz