On Thu 16 Feb 2006 01:47:37a, Thus Spake Zarathustra, or was it Alex Rast?

> at Wed, 15 Feb 2006 14:23:47 GMT in
> >, (Dee Randall)
> wrote :
>
>>
>>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
.228.19...
>>> On Wed 15 Feb 2006 02:28:25a, Thus Spake Zarathustra, or was it Alex
>>> Rast?
>>>
>>>> at Tue, 14 Feb 2006 15:07:22 GMT in
>>>> >, (Dee
>>>> <Randall)
>>>> wrote :
>>>>>"Alex Rast" > wrote in message
. .. ...
>>>>>>
>>>>>> 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.
>>
>>Reading further about the Alford, I see that one can cook them in the
>>microwave -- well, that speaks volumes (to me).
>
> In a positive or a negative sense?
>
>>I am now wondering about Alford.
>>Alex, have you, could you, would you, recommend cooking them in the
>>microwave?
>
> I don't own a microwave so there I have no information to impart.
>
> at Wed, 15 Feb 2006 21:58:51 GMT in
> > ,
> (rox formerly rmg) wrote :
>>
>>I don't know. I like to know I'm having oats. Nutty, textured, not too
>>goopy oats. If it's creamy like porridge I fear I might get grossed out.
>>Then again I've never tried them as you say so what do I know. I like my
>>oatmeal with raisins, cinnamon, and just a dot of cream.
>
> No, I think you misunderstood. Alford doesn't dissolve into an
> unrecognisable mass. The oats stay whole and nicely firm - "al dente"
> you might say. But they render up in addition a mass of creamy goodness,
> so that you get a suspension of very oatey-tasting and well-defined oat
> groats in a creamy pudding-like semifluid. It doesn't come out gloppy.
>
> By all means use your favourite additions, but I encourage you to try it
> just once without, in order to understand that the flavour of really
> first- rate oats can stand on its own. (Not that I haven't added things
> in the past. Some examples: currants, almonds, hazelnuts, cocoa,
> chocolate, cinnamon, almond butter, peanut butter, dark Muscovado sugar)
>

Plain, al dente steel-cut oats is my preference, with just a bit of butter.
However, my usual birthday breakfast is a bowl of the oatmeal lightly
sprinkled with dark brown or dar Muscovado sugar, sliced bananas, and
toasted walnuts.

--
Wayne Boatwright o¿o
____________________

BIOYA