Goomba38 > wrote in
:

> Wayne wrote:
>> Left the office at 3pm with about 5 hours of work to do at home.
>> Lacking time to really cook a meal, the thought of a steaming bowl of
>> oatmeal came to mind.
>>
>> Toasted a cup of pinhead oatmeal and a big handful of walnut pieces
>> on a baking sheet. Simmered the oatmeal in half milk/half water,
>> lightly salted, for about 45 minutes until very thick. Mixed in a
>> glob of butter until melted, then poured into a bowl. This followed
>> by a generous sprinkling of brown sugar, the toasted walnuts, and
>> dried cranberries.
>>
>> Very tasty, filling, and satisfying. Sometimes "dinner" just isn't
>> dinner.
>>
> Pinhead oatmeal? I haven't had oatmeal in years
> and years. I think I'll do some up for breakfast.
> But I just use the standard quick cooking oats.
> Tell me more about this pinhead stuff, please?
> Goomba

Also known as steel cut oats, or Irish or Scottish oatmeal. The most
commonly available brand in the US is probably McCann's, but it's very
over-priced. I usually buy other brands or in bulk where it's often
carried in the natural foods sections of supermarkets. Also often
available in health food stores. If you can find a store that carries
"Bob's Red Mill" products, they will usually have it. Last resort,
splurge and buy McCann's.

The grains of oats are cut into small pieces rather than being rolled.
Inherently, this requires a higher ratio of water to oats and a
significantly longer cooking time, but well worth the time and effort.

I like to toast the oats for a nutty flavor. I usually cook them in a
50/50 mix of milk/water, although all water is fine.

HTH

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.