"Alex Rast" > wrote in message
...
> at Tue, 14 Feb 2006 03:14:57 GMT in <omi2v11on3cmfftpmdcfo96epkvhe0rac9@
> 4ax.com>, somebody (modom) wrote :
>
>>Anybody out there ever cook old fashioned oats in a slow cooker?
>>Results? Recipes? Anecdotes?
>
> You want to use steel-cut oats. Regular rolled oats have a tendency to
> dissolve into a paste remarkably similar to spackle with the long
> overnight
> process.
>
> I usually use 4 cups water to 1 cup oats. Set on low.
>
> For a really rich version you can use 4 cups milk. However, I've found
> that
> 2 cups milk, 2 cups water is better. The texture improves slightly over
> the
> full-milk version which always seems slightly dry and paradoxically less
> creamy.
>
> If you can afford the expense, Chefshop.com sells quite simply the best
> oats you can buy - The Oatmeal of Alford. There is just no comparison.
> Compared to standard steel-cut oats (e.g. McCann's, they have a much more
> assertive oatey flavour and the texture is impossibly creamy - MUCH
> creamier than any other porridge you will ever have had.
>
> --
> Alex Rast

How do "Alford's" compare to "Country Choice" Certified Organic, Distributed
by Eden Prairie, MN, carried by Trader Joe's, if you tried these.
I eat these everyday I'm home. I love them.
Every night I soak them in water. The next morning they cook in about 10
minutes on low.
$2.49 for 1 lb. 14 oz = 840 g.
Dee Dee