steel cut oats - pressure cooked
kenji
here's what I did:
Whole Foods steel cut oats, PLU 5905
cast iron skillet, got it hot put one cup of the steel cut oats in there to toast. Toasted all of it until there was a slight smoke.
pressure cooker. with pan on the bottom. 4 cups of water.
lil salt, teaspoon of corn oil
got the pressure cooker up to full steam then turned down flame to medium.
15 minutes total cooking time
pulled it off the stove. Let it cool down by itself. about 10 minutes. Opened lid fluffed it all up, replaced lid 5 minutes.
It yields enough for 4 people easily.
Later for lunch I'm going to try and use it like I would for donburi.
--
Chicago Kyosho Mini-Z Racing
Cydrome Leader
> Never had steel cut oats so gave it a try this AM. I really liked it. I served mine in a bowl with some sugar and plain kefir poured over it. I could see this as a non-breakfast thing too. All kinds of possibilities.
>
> here's what I did:
>
> Whole Foods steel cut oats, PLU 5905
^^^^^^^^ WTF did you list this?
kenji
Cydrome Leader <pres...@MUNGEpanix.com> wrote:
it's the product you get from the bins in the aisle with all the help yourself grains/nuts/dried beans and shit. There's various oats in that aisle, and to also differentiate from an product that might be in a different aisle and in a package.
Adam H. Kerman
It's for shoppers in grocery stores who buy raw food buy its inventory
number as opposed to reading the label for the name of the food...
... of which there are none whatsoever.
Whole Foods asks the shopper to write the number on the twist tie or a
sticker when buying food in bulk, but no shopper memorizes these numbers.
They have a separate bulk area for teas, spices, and herbs. Bulk foods
are the only consistently good value at that grocery store.
kenji
"Adam H. Kerman" <a...@chinet.com> wrote:
> Bulk foods
> are the only consistently good value at that grocery store.
untrue
I've become a new customer in the past year.
It's not a place I wheel a cart around in and shop. Maybe a basket.
I only buy things that are either a good value, unique product or eat there.
I regularly have 7 dollar lunches there that are pretty darn good and beat the shit out of what I'd get for lunch anywhere else but making something at home.
friday's example:
1/2 rotisserie chicken with a cup of roasted veggies. 5.40 includes tax.
kenji
kenji <ke...@ripco.com> wrote:
> Later for lunch I'm going to try and use it like I would for donburi.
did this instead and it's OK. Kinda like polenta.
last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved some aged cheese over it. Lil handful of chopped italian parsley.
max
I've done something like this with my electric presure cooker.
excellent results, minimum fuck-with. Thanks for the reminder.
Michele
>
>
> On Sat, 19 Feb 2011, kenji wrote:
>
>> In article <kenji-8DBECF....@remote5bge0.ripco.com>,
>> kenji <ke...@ripco.com> wrote:
>>
>>> Later for lunch I'm going to try and use it like I would for donburi.
>>
>> did this instead and it's OK. Kinda like polenta.
>>
>> last night's meatballs, lil gravy, lil handful of SCO, nuked it.
>> Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>
> who the hell talks like this?
EVOO anyone?
kenji
Michele <y...@cantbeserious.net> wrote:
evoo means what, I'm not good with acronyms
kenji
barbie gee <boo...@nosespam.com> wrote:
> On Sat, 19 Feb 2011, kenji wrote:
>
> > In article <kenji-8DBECF....@remote5bge0.ripco.com>,
> > kenji <ke...@ripco.com> wrote:
> >
> >> Later for lunch I'm going to try and use it like I would for donburi.
> >
> > did this instead and it's OK. Kinda like polenta.
> >
> > last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>
> SCO?
> who the hell talks like this?
it was an expedient way to not type uout steeel cur oatts
stope ebing a dolt/
Cydrome Leader
>> kenji <ke...@ripco.com> wrote:
>>
>>> Later for lunch I'm going to try and use it like I would for donburi.
>>
>> did this instead and it's OK. Kinda like polenta.
>>
>> last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>
> who the hell talks like this?
Mr. PLU sure does
Michele
> In article<ijpom9$vdl$1...@ftupet.ftupet.com>,
> Michele<y...@cantbeserious.net> wrote:
>
>> On 2/19/2011 6:11 PM, barbie gee wrote:
>>>
>>>
>>> On Sat, 19 Feb 2011, kenji wrote:
>>>
>>>> In article<kenji-8DBECF....@remote5bge0.ripco.com>,
>>>> kenji<ke...@ripco.com> wrote:
>>>>
>>>>> Later for lunch I'm going to try and use it like I would for donburi.
>>>>
>>>> did this instead and it's OK. Kinda like polenta.
>>>>
>>>> last night's meatballs, lil gravy, lil handful of SCO, nuked it.
>>>> Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>>>
>>> SCO?
>>> who the hell talks like this?
>>
>>
>> EVOO anyone?
>
> evoo means what, I'm not good with acronyms
Extra virgin olive oil. Brabs was using it a while back until SMR
called her out on it.
Adam H. Kerman
>>>Later for lunch I'm going to try and use it like I would for donburi.
>>did this instead and it's OK. Kinda like polenta.
>>last night's meatballs, lil gravy, lil handful of SCO, nuked it.
>>Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>SCO?
>who the hell talks like this?
kenji wants Oprah to give him a talk show. He thinks he can be the next
Rachel Ray.
kenji
Michele <y...@cantbeserious.net> wrote:
evoo might impart a lil buit of a weird flavor but maybe not. I went for corn instead cause it's kinda low key.
oil was to keep the foaming down in the pressure cooker with a high starchy food in the PC using lots of water.
Geoff Gass
> In article <alpine.DEB.2.00.1...@sghcrg.sghcrg.pbz>,
> barbie gee <boo...@nosespam.com> wrote:
>
>> On Sat, 19 Feb 2011, kenji wrote:
>>
>> > In article <kenji-8DBECF....@remote5bge0.ripco.com>,
>> > kenji <ke...@ripco.com> wrote:
>> >
>> >> Later for lunch I'm going to try and use it like I would for donburi.
>> >
>> > did this instead and it's OK. Kinda like polenta.
>> >
>> > last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>>
>> SCO?
>> who the hell talks like this?
>
> it was an expedient way to not type uout steeel cur oatts
>
> stope ebing a dolt/
because "oats" wouldn't have worked
kenji
Geoff Gass <g...@tanzenmb.com> wrote:
there's a diff between oats and SCO, especially in the end product when its in a bowl.
ever have SCO?
Yesterday was the frist time i had SCO
kenji
barbie gee <boo...@nosespam.com> wrote:
> and I did half steelcut/half quick oats in the pressure cooker, with
> raisins thrown in, and had easy ready breakfasts for a week.
not to mention the day after
It's like I ingested a loofah
I'v never felt fresher down there first thing in the AM!
Geoff Gass
> In article <slrnim109...@ftupet.ftupet.com>,
> Geoff Gass <g...@tanzenmb.com> wrote:
>
>> kenji <ke...@ripco.com> wrote:
>> > In article <alpine.DEB.2.00.1...@sghcrg.sghcrg.pbz>,
>> > barbie gee <boo...@nosespam.com> wrote:
>> >
>> >> On Sat, 19 Feb 2011, kenji wrote:
>> >>
>> >> > In article <kenji-8DBECF....@remote5bge0.ripco.com>,
>> >> > kenji <ke...@ripco.com> wrote:
>> >> >
>> >> >> Later for lunch I'm going to try and use it like I would for donburi.
>> >> >
>> >> > did this instead and it's OK. Kinda like polenta.
>> >> >
>> >> > last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved some aged cheese over it. Lil handful of chopped italian parsley.
>> >>
>> >> SCO?
>> >> who the hell talks like this?
>> >
>> > it was an expedient way to not type uout steeel cur oatts
>> >
>> > stope ebing a dolt/
>>
>> because "oats" wouldn't have worked
>
> there's a diff between oats and SCO, especially in the end product when its in a bowl.
>
> ever have SCO?
>
> Yesterday was the frist time i had SCO
tardfuck, you're in your own thread with the subject line saying "steel cut
oats", following up your own post about how you'll try the leftovers for
lunch. I think we know you mean steel cut oats.
kenji
Geoff Gass <g...@tanzenmb.com> wrote:
I'm debating whetehr I should have more this AM. Treat them like grits today?
Prob with them is they're pretty good and makes me want to eat alot of it, but in the meantime I'm kinda of watching my carb intake for the next month.
Wing Ding
if you have a "fuzzy logic" rice maker, set it for porridge with a
timer the night before. Perfectly done the next morning. No fuss.
kenji
barbie gee <boo...@nosespam.com> wrote:
> very chewy. chew them well, and slowly, and you won't have to eat a lot,
> because you'll either get full or get tired of chewing.
>
> "watching my carb intake" shouldn't mean "no steal cut oats".
what I'm eating now:
http://dl.dropbox.com/u/16556159/breakfast.jpg
in terms of watching carbs I'm trying out 100g/day
that serving on th plate is about 30g of carbs
Lou Decruss
That would be equally annoying.
Lou
kenji
Wing Ding <wing...@hotmail.com> wrote:
good idea but two things:
I don't own one
I wanted my oats rigth then and now
Adam H. Kerman
Are you suggesting a new competition reality show: The Next Least-Compelling
Daytime Talk Show Host?
Adam H. Kerman
>On Sat, 19 Feb 2011, max wrote:
>>I've done something like this with my electric presure cooker.
>>excellent results, minimum fuck-with. Thanks for the reminder.
>and I did half steelcut/half quick oats in the pressure cooker, with
>raisins thrown in, and had easy ready breakfasts for a week.
Oh, that's vile. I never buy quick oats. They don't have enough flavor
and probably no nutritional value. And I sure as hell would not want to
eat leftover hot cereal over a week, not even the next day.
When I eat steal cut oats for breakfast, I do cook it for the entire
preparation time, but they really require a lot of stirring only till the
point that they burst. After that, it's just the occassional stir and
adding more water.
There is a method to boil them the night before and then let them soak,
then finishing their cooking in the morning, but they don't have the flavor.
I suppose the pressure cooker is ideal for getting them to the point at
which they burst, but I wonder if they'd be better off finished on
the stovetop. Is there such a thing as a bowl that can be inserted into
a pressure cooker with a thick enough bottom that it can be transferred
onto the stovetop?
Lou Decruss
<a...@chinet.com> wrote:
I would never do such a thing. I hate reality shows. I'd rather do
something productive like posting on usenet. But after thinking for
1.37 seconds I'd rather watch RR than benji. Un-clogging a backed up
sink or toilet would be more fun than reading his posts much less
watching him on TV.
Lou
Ron T.
"kenji" <ke...@ripco.com> wrote in message
news:kenji-428EDA....@remote5bge0.ripco.com...
> In article <ijp8tr$nb$1...@news.albasani.net>,>> Bulk foods
>> are the only consistently good value at that grocery store.
>
> untrue
>
> I've become a new customer in the past year.
>
> It's not a place I wheel a cart around in and shop. Maybe a basket.
>
> I only buy things that are either a good value, unique product or eat
> there.
>
> I regularly have 7 dollar lunches there that are pretty darn good and beat
> the shit out of what I'd get for lunch anywhere else but making something
> at home.
>
> friday's example:
>
> 1/2 rotisserie chicken with a cup of roasted veggies. 5.40 includes tax.
> --
>
Was it a free range chicken?
What breed, sex, and age was the chicken?
Could you special order a Capon?
Was the shaft shoved through it chrome plated or genuine 440 rockwell
stainless steel.
Was it sliced with a real Wusthof knife, or some knock-off?
Was the tray it was set into made from recycled paper products?
Not your usual amount of info in that post.
Ron T.
"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.00.1...@sghcrg.sghcrg.pbz...
>
>
> On Sat, 19 Feb 2011, kenji wrote:
>
>> kenji <ke...@ripco.com> wrote:
>>
>>> Later for lunch I'm going to try and use it like I would for donburi.
>>
>> did this instead and it's OK. Kinda like polenta.
>>
>> last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved
>> some aged cheese over it. Lil handful of chopped italian parsley.
>
> SCO?
> who the hell talks like this?
Somebody reading a pseudo gourmet web site.
Ron T.
> In article <alpine.DEB.2.00.1...@sghcrg.sghcrg.pbz>,
> barbie gee <boo...@nosespam.com> wrote:
>
>> On Sat, 19 Feb 2011, kenji wrote:
>>
>> > In article <kenji-8DBECF....@remote5bge0.ripco.com>,
>> > kenji <ke...@ripco.com> wrote:
>> >
>> >> Later for lunch I'm going to try and use it like I would for donburi.
>> >
>> > did this instead and it's OK. Kinda like polenta.
>> >
>> > last night's meatballs, lil gravy, lil handful of SCO, nuked it. Shaved
>> > some aged cheese over it. Lil handful of chopped italian parsley.
>>
>> SCO?
>> who the hell talks like this?
>
> it was an expedient way to not type uout steeel cur oatts
>
> stope ebing a dolt/
> --
>
Did he just have a stroke?
Ron T.
That's a picture of a bloody stool with eggs.
Adam H. Kerman
>On Sun, 20 Feb 2011, Adam H. Kerman wrote:
>>barbie gee <boo...@nosespam.com> wrote:
>>>On Sat, 19 Feb 2011, max wrote:
>>>>I've done something like this with my electric presure cooker.
>>>>excellent results, minimum fuck-with. Thanks for the reminder.
>>>and I did half steelcut/half quick oats in the pressure cooker, with
>>>raisins thrown in, and had easy ready breakfasts for a week.
>>Oh, that's vile. I never buy quick oats. They don't have enough flavor
>>and probably no nutritional value. And I sure as hell would not want to
>>eat leftover hot cereal over a week, not even the next day.
>>When I eat steal cut oats for breakfast, I do cook it for the entire
>>preparation time, but they really require a lot of stirring only till the
>>point that they burst. After that, it's just the occassional stir and
>>adding more water.
>no, this mix is not vile.
>the quick oats give it creamyness
Pardon me. I was thinking of instant oats, which just don't taste right. I
assume you're using thin rolled oats, which cook in a minute or two. Whole
Foods sells thick rolled oats, too, which cooks in about six minutes.
If you want creaminess, start cooking the oats in cold water. If not, start
cooking the oats in boiling water. Steel-cut oats can be creamy.
>and you don't have to chew the steel cut
>oats for an hour.
My dear, if the steel cut oats are too chewey, it's because they aren't
fully cooked.
>reheating in the microwave is not an issue, either.
If you like hot, left-over breakfast, yes. I don't want that. With
quick-cooking oats, stove top is adequately fast for preparing fresh.
>sheeze, you can be closed-minded sometimes.
I don't put a week's worth of milk into a huge bowl of cold cereal and
refridgerate that for future breakfasts either.
kenji
"Adam H. Kerman" <a...@chinet.com> wrote:
> My dear, if the steel cut oats are too chewey, it's because they aren't
> fully cooked.
they could be cooked but not the best way
kenji
"Ron T." <n...@home.com> wrote:
what did you have for breakfast and who made it for you and held the spoon?
kenji
"Ron T." <n...@home.com> wrote:
no, someone who shops and cooks.
kenji
"Ron T." <n...@home.com> wrote:
you've been gone a while
things change.
Know what an ipass is?