In article <826jd.371587$D%.353271@attbi_s51>, Julia Altshuler > wrote:
>Phred wrote:
>
>> You see, I've never cooked cheerios (or, if I did, it was 40 years ago
>> and I've forgotten the details) so I just cranked up good old reliable
>> google and got umpteen thousand hits for "cooking cheerios" -- but
>> they all seem to refer to some grain-based breakfast product I've
>> never heard of! (Being of an age when Uncle Tobys Oatmeal,
>> Kellogs Corn Flakes and Rice Bubbles, and Sanitarium Vita-Brits, were
>> the only choices known to man.)
>
>I can't answer your question, but I'm dying to see the answer if someone
>else knows. You see, I'm someone who thinks cheerios are a relative of
>Kellog's Corn Flakes made with oats instead of corn and shaped like
>doughnuts. I didn't know there was another product masquerading under
>that name in other parts of the world. I'd love to know what your
>cheerios are and how they're cooked. Right now I can't imagine.

G'day Lia,

I think other parts of the world may know my "cheerios" as cocktail
saveloys -- really just a small red sav (about 2 inches long) sold in
strings like other snags. They're basically an anonymous meat
product of indeterminant origin (but undoubtedly full of
preservative) available from delicatessens here in Oz.

In the absence of professional advice, I ended up simply boiling the
things (chucked them in the pot when the spuds were about half
cooked). Unfortunately, I then got distracted and didn't get back to
the job at hand until *much* too late -- the spuds were *very* well
cooked by then, and the cheerios had "exploded"! (Basically just
split in half longitudinally and folded back on themselves.)

Consequently, they were a bit watery in the end. :-) But still
edible, and went well with my home made tomato sauce as intended.

I've since consulted a tame chef of my acquaintance and it seems you
don't need to cook cheerios at all! They're a pre-cooked product so
all you really need to do is check them for salmonella (if a bit
"slimey" chuck 'em out then dump them in a saucepan of hot water
until they're heated through.

Cheers, Phred.

--
LID