I was watching an Oprah episode last week when she had Dr. Oz talking
about diets. He advocates a daily breakfast of oatmeal, something I
have never cared for, but, I am willing to try.

Of the store bought brands, which is the best tasting? Oprah says she
likes steel cut oatmeal. What exactly is that?

Lastly, what is the best way to serve oatmeal? My buddy likes it with
butter and sugar. I would like to read your opinions and suggestions,
especially when naming the best brands to get and what to avoid.

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

Nosey Nanci wrote:
>
> I was watching an Oprah episode last week when she had Dr. Oz talking
> about diets. He advocates a daily breakfast of oatmeal, something I
> have never cared for, but, I am willing to try.
>
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?
>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.


I like oatmeal. I was raised on the stuff and now that I am
retired an no longer have to grab a quick bite and run out the
door in the morning I am glad to have the time to cook it. Most
oatmeal sold is rolled oats. They have been run through a meal
and flattened. IMO, the tastiest is the large flake, which takes
longer to cook. than the smaller flakes on the minute oatmeal.
There are also those packages of instant oatmeal to which you
simply add boiling water and IMO they are terrible.

Then there is the steel cut oats in where the grain is cut into
chunks rather than rolled out flat. It takes a lot longer to cook
and it is pretty good.

I like my oatmeal with a little bit of dark brown sugar and a
little whole milk.

To my taste, steel cut is the best. They're simply hulled oat kernels
(I think they're called "groats") that have been sliced in half
lengthwise by a steel blade.

Steel cut oats take a bit longer to cook than rolled oats, but the
rolled oats just don't compare for nutty flavor, crunchy texture and
(I'm guessing) nutrition. I'd advise steering clear of the "instant"
oatmeals, which are the pits in all respects, imo.

You can spend quite a bit on the imported steel cut brands like
McCann's, or you can buy bulk steel cut oats at many food stores for
about 1/4 the cost. If you just want to try some, grab a box of
McCann's, follow the directions on the back, and you'll have a good
example to decide whether you like them or not. McCann's is pretty much
available everywhere, from what I've seen.

I cook our oatmeal in a slow cooker hooked up to a light timer, set so
that the oats can soak several hours in lightly-salted water, then start
gently cooking for a couple of hours, and be ready to eat when I get up.

If you're cooking them on the stovetop and are nearby to tend the pot,
they should take maybe 1/2 hour or less to cook.

I cook up enough for four bowls at a time, 2 meals for me and my wife.
I refrigerate the leftover oatmeal and warm it up in a water bath or
double boiler; it's every bit as good the second time around.

I always add chopped nuts, sunflower seeds, pumpkin seeds and fresh or
frozen berries to my oatmeal. The possible variations are endless.

Bob
===============================
In article >, ferrante276-
says...
> I was watching an Oprah episode last week when she had Dr. Oz talking
> about diets. He advocates a daily breakfast of oatmeal, something I
> have never cared for, but, I am willing to try.
>
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?
>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.
>
> Thanks,
> Nanci
> Sorry, I just want to know all your business.
> Nosey Nanci
>

I agree about steel cut oatmeal. It tastes better, and takes longer to
cook.

I cook it two ways: one is in a pressure cooker. Put 1 cup of oats
and 2 cups of water, a pinch of salt in a heatproof bowl; cover with
aluminum foil and put on the rack in a pressure cooker. Cook it for 15
minutes after it comes up to pressure. reduce the heat quickly under
cold water, and check for doneness. Cook longer if needed.

The other way is in a slow cooker. Here's a good recipe for it:

Crockpot Oatmeal
>From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
Make sure to use steel cut oats in this delicious crockpot breakfast
recipe. You can find them in tins alongside ordinary rolled oats in the
supermarket
INGREDIENTS:

* 1 cup steel cut oats
* 1 cup dried cranberries
* 1 cup dates, chopped
* 4 cups water
* 1/2 cup half and half

PREPARATION:
Spray inside of slow cooker with nonstick cooking spray. Combine all
ingredients in the slow cooker, cover and cook on LOW for 8 to 9 hours.

Stir well before serving. 4 servings

yetanotherBob wrote:
> To my taste, steel cut is the best. They're simply hulled oat kernels
> (I think they're called "groats") that have been sliced in half
> lengthwise by a steel blade.

Nosey Nanci > wrote:
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?

Couldn't say, I get bulk rolled oats at the health food store.
I have never noticed a difference between brands of rolled oats.
Freshness may make more difference than name brand.

I have tried steel cut (also called pinhead) oats, but really
did not like them all that much. Others rave about them, but
they just didn't appeal to me. They are more time consuming
to prepare than rolled oats.

> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.

Personally, I like a slight sprinkling of sugar and some milk.
I prepare my oatmeal to a fairly thick, stands on its own, consistency.
That's it. Oh, I'll throw some raisins in while cooking the
oatmeal if I think about it and I have some on hand.

Bill Ranck
Blacksburg, Va.

" > writes:
>I agree about steel cut oatmeal. It tastes better, and takes longer to
>cook.

Same here...better texture, better taste, less processing.

We were out of steel cut oats, so my wife made regular Quaker Oats
"quick cooking" crap the other morning. Compared to steel cut, that
stuff was inedible.

If you look around online, it's not hard to find an oatmeal recipe
from the legendary architect, Frank Lloyd Wright. To me, it's funny
that he's known for his oatmeal, along with his more permanent body
of work :-).

We do a variation: the night before, 1C steel cut oats, 4C water. Bring
to a boil and take off the heat. Cover and let sit until morning. Before
serving, bring back to a boil and let simmer for 10 minutes. We'll usually
serve it with some microwaved frozen Maine blueberries. I'll usually also
add a pinch of salt while it is simmering, but that's optional.

"Nosey Nanci" > wrote in message
...
>I was watching an Oprah episode last week when she had Dr. Oz talking
> about diets. He advocates a daily breakfast of oatmeal, something I
> have never cared for, but, I am willing to try.
>
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?
>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.
>
> Thanks,
> Nanci
> Sorry, I just want to know all your business.
> Nosey Nanci

There is no "Best"

The "rolled oats" you find in the store are steamed and then rolled. The
thickness of the oat determines the cooking time and the texture. For me the
thinner the oat the quicker it cooks and the more like mush it feels like. The
mouth feel is a simple matter of preference.

The Steel cut oats have a very different texture and generally take about 1/2
hour to cook to a decent texture.

If one is to go onto a steady diet of this breakfast food the challenge becomes
finding different ways to serve it and keep the meal interesting. Certainly
most people like to use some sort of sweetener. this can be varied greatly by
alternating sugar, brown sugar, honey, even maple syrup or molasses.

Additionally dried or fresh fruits can add a lot of sweetness. These can be
added before or after the cooking, raisins, cranberries, other dried berries,
dried apples chopped up, dates about any dried fruit will work.

Dimitri

In article >,
Nosey Nanci > wrote:

> I was watching an Oprah episode last week when she had Dr. Oz talking
> about diets. He advocates a daily breakfast of oatmeal, something I
> have never cared for, but, I am willing to try.
>
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?
>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.
>
> Thanks,
> Nanci


NanciWithAnINotNancyWithAY, I introduced myself to steel-cut last year
when my co-op had a coupon for a buck off a can of McCann's. Since then
I've been buying it in bulk at my food co-op. Somehow I'm betting that
steel cut is steel cut, name brand notwithstanding. I fixed 3/4 of a
"batch" yesterday for breakfast then and today and tomorrow. I'll bet
you could Google for how steel cut is made -- I'm assuming that the oat
kernel is cut rather than rolled, as in Quaker Oats rolled oats.

I made it with water and some dried milk stirred in. To serve
yesterday, I dusted it with some Butter Buds then topped it with a big
glob of my cherry jam. I've eaten worse. :-) This morning I nuked a
bowl, stirred in a tsp or so of spreadable fake margarine and added a
glob of my cherry amaretto almond jam. I've not eaten much better than
that. :-) The McCann's tin says buttermilk is traditional. Maybe in
Ireland but not here, thanks. Butter and sugar (brown, yeah?) sounds
like a swell plan to me, though I DO enjoy a glob of jam for the
sweetener.

I recommend you give it a try. The normal ratio is 1:4, one part oats
stirred into 4 parts boiling water, stirred, covered, and simmered for
30 minutes. It's a hearty breakfast and sticks with you for a good
while.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog Barcelona on Foot
http://jamlady.eboard.com

In article >, wrote:

> That's it. Oh, I'll throw some raisins in while cooking the
> oatmeal if I think about it and I have some on hand.
>
> Bill Ranck
> Blacksburg, Va.

LOL! Rob refuses oatmeal and recalls not so fond memories of his mother
trying to get him to eat (if not enjoy) it by putting raisins in it.
Sounds like a horrible thing to do to a bowl of oatmeal, but some
obviously love it.

I like a handful of walnuts on mine along with the jam.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog Barcelona on Foot
http://jamlady.eboard.com

Nosey Nanci wrote:


>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.
>

Steel cut have more texture, but I don't know that the flavor is any
better. It's certainly more like eating a grain dish than a bowl of
goop, which some of the instant kinds can be.

I like mine with butter and maple syrup, and bacon on the side, but I'll
take brown sugar if real maple isn't available. The trick is to not
drown the cereal in sugar, just give it a hint of sweetness.

Sometimes I have oatmeal for supper, particularly if my stomach is upset.


Dawn

For those who hate oatmeal, do what I do: oatmeal cookies.
Nutritionally, it has to be about the same. You add cream, sugar, and
raisins to a bowl of oatmeal. You add butter, sugar and raisins to
oatmeal cookies (also an egg and whole wheat flour). If you don't like
raisins, walnuts or chocolate chips are acceptable substitutes. I use
the quick cooking oats for cookies, not the rolled oats.


--Lia

Melba's Jammin' > wrote:
> In article >, wrote:

> > That's it. Oh, I'll throw some raisins in while cooking the
> > oatmeal if I think about it and I have some on hand.

> LOL! Rob refuses oatmeal and recalls not so fond memories of his mother
> trying to get him to eat (if not enjoy) it by putting raisins in it.
> Sounds like a horrible thing to do to a bowl of oatmeal, but some
> obviously love it.

I've always liked oatmeal, even as a kid. My mother used to add
raisins some times and I do like it that way. Of course, I have
a daughter who won't eat raisins in any form if she can avoid them.

Different tastes. I will say that I don't eat the "quick" or
"instant" oatmeals. It has to be old fashioned rolled oats
for me. I may try the steel cut again, but the first couple
attempts were not as good as rolled in my opinion.

> I like a handful of walnuts on mine along with the jam.

As a kid I used to love nuts of all kinds, but I've lost my
taste for them. I can eat them, but would rather not. Not
a big jam fan either. Again, just different tastes. I'd
rather have just a touch of sugar on plain oatmeal that with
nuts or jam.

guy klose wrote:

> We were out of steel cut oats, so my wife made regular Quaker Oats
> "quick cooking" crap the other morning. Compared to steel cut, that
> stuff was inedible.

The quick cooing rolled oats are pretty lame. Instant is even
worse. I have to confess that I would just as well have the large
flake as the steel cut. The steel cut are good, but not worth the
extra cooking time IMO.


>
> We do a variation: the night before, 1C steel cut oats, 4C water. Bring
> to a boil and take off the heat. Cover and let sit until morning. Before
> serving, bring back to a boil and let simmer for 10 minutes. We'll usually
> serve it with some microwaved frozen Maine blueberries. I'll usually also
> add a pinch of salt while it is simmering, but that's optional.

Cutting the cooking time down to something closer to large flake
might be worth trying.

Dave Smith wrote:

> guy klose wrote:
>
> > We were out of steel cut oats, so my wife made regular Quaker Oats
> > "quick cooking" crap the other morning. Compared to steel cut, that
> > stuff was inedible.
>
> The quick cooing rolled oats are pretty lame. Instant is even
> worse. I have to confess that I would just as well have the large
> flake as the steel cut. The steel cut are good, but not worth the
> extra cooking time IMO.

I use the quick oats. My method is to bring the water to a boil in
microwave, then pour it into a bowl with the oats in it (plus some
salt, sweetener and perhaps cinnamon). I let that sit until the water
is just absorbed. The oats retain a nice texture, and it's pretty quick.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Nosey Nanci wrote:
> Of the store bought brands, which is the best tasting? Oprah says she
> likes steel cut oatmeal. What exactly is that?
>
> Lastly, what is the best way to serve oatmeal? My buddy likes it with
> butter and sugar. I would like to read your opinions and suggestions,
> especially when naming the best brands to get and what to avoid.

I like steel cut oats best, they have the best texture and because they
are far less processed than rolled oats they also have a more oaten
flavor. Since steel cut oats require more time and effort to prepare I
prefer the slow cooker method, where I cook enough to last me like 4-5
days, keep in the fridge and reheat in the microwave as needed. I've
found that the best flavored steel cut oats and also the least
expensive are avaialble at:
http://store.honeyvillegrain.com/ind...arch=GO&Page=1

The 50lb sack is a great buy... it seems like a lot but perhaps you
can find someone to share.

How to season oatmeal is only limited by your imagination.... I usually
add a pat of butter and a drizzle of honey.


oats
According to a definition in Samuel Johnson's 1755 Dictionary of the
English Language , oats were "a grain which in England is generally
given to horses, but which in Scotland supports the people." Since oats
are by far the most nutritious of the cereal grasses, it would appear
that the Scots were ahead of the rest of us. Today, whole oats are
still used as animal fodder. Humans don't usually consume them until
after the oats have been cleaned, toasted, hulled and cleaned again,
after which time they become oat groats (which still contain most of
the original nutrients). Oat groats can be cooked and served as cereal,
or prepared in the same manner as rice and used as a side dish or in a
dish such as a salad or stuffing. When steamed and flattened with huge
rollers, oat groats become regular rolled oats (also called
old-fashioned oats ). They take about 15 minutes to cook. Quick-cooking
rolled oats are groats that have been cut into several pieces before
being steamed and rolled into thinner flakes. Though they cook in about
5 minutes, many think the flavor and texture are never quite as
satisfying as with regular rolled oats. Old-fashioned oats and
quick-cooking oats can usually be interchanged in recipes. Instant
oats, however, are not interchangeable because they're made with cut
groats that have been precooked and dried before being rolled. This
precooking process so softens the oat pieces that, after being combined
with a liquid, the mixture can turn baked goods such as muffins or
cookies into gooey lumps. Most instant oatmeal is packaged with salt,
sugar and other flavorings. Scotch oats or steel-cut oats or Irish
oatmeal are all names for groats that have been cut into 2 to 3 pieces
and not rolled. They take considerably longer to cook than rolled oats
and have a decidedly chewy texture. Oat flour is made from groats that
have been ground into powder. It contains no gluten, however, so -
for baked goods that need to rise, like yeast breads - must be
combined with a flour that does. Oat bran is the outer casing of the
oat and is particularly high in soluble fiber, thought to be a leading
contender in the fight against high cholesterol. Oat bran, groats,
flour and Scotch oats are more likely to be found in health-food stores
than supermarkets. Oats are high in vitamin B-1 and contain a good
amount of vitamins B-2 and E.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

I like Old Fashioned Quaker Oats - takes 5 minuets to cook so is better
than the quick cooking stuff. I then mix in fresh or frozen
blueberries, 1/2 tsp cinnamon, and 1 TBL of ground flax. Just hits the
spot.


On Nov 15, 2:43 pm, "Sheldon" > wrote:
> Nosey Nanci wrote:
> > Of the store bought brands, which is the best tasting? Oprah says she
> > likes steel cut oatmeal. What exactly is that?
>
> > Lastly, what is the best way to serve oatmeal? My buddy likes it with
> > butter and sugar. I would like to read your opinions and suggestions,
> > especially when naming the best brands to get and what to avoid.I like steel cut oats best, they have the best texture and because they
> are far less processed than rolled oats they also have a more oaten
> flavor. Since steel cut oats require more time and effort to prepare I
> prefer the slow cooker method, where I cook enough to last me like 4-5
> days, keep in the fridge and reheat in the microwave as needed. I've
> found that the best flavored steel cut oats and also the least
> expensive are avaialble at:http://store.honeyvillegrain.com/ind...RODSEARCH&txtS...
>
> The 50lb sack is a great buy... it seems like a lot but perhaps you
> can find someone to share.
>
> How to season oatmeal is only limited by your imagination.... I usually
> add a pat of butter and a drizzle of honey.
>
> oats
> According to a definition in Samuel Johnson's 1755 Dictionary of the
> English Language , oats were "a grain which in England is generally
> given to horses, but which in Scotland supports the people." Since oats
> are by far the most nutritious of the cereal grasses, it would appear
> that the Scots were ahead of the rest of us. Today, whole oats are
> still used as animal fodder. Humans don't usually consume them until
> after the oats have been cleaned, toasted, hulled and cleaned again,
> after which time they become oat groats (which still contain most of
> the original nutrients). Oat groats can be cooked and served as cereal,
> or prepared in the same manner as rice and used as a side dish or in a
> dish such as a salad or stuffing. When steamed and flattened with huge
> rollers, oat groats become regular rolled oats (also called
> old-fashioned oats ). They take about 15 minutes to cook. Quick-cooking
> rolled oats are groats that have been cut into several pieces before
> being steamed and rolled into thinner flakes. Though they cook in about
> 5 minutes, many think the flavor and texture are never quite as
> satisfying as with regular rolled oats. Old-fashioned oats and
> quick-cooking oats can usually be interchanged in recipes. Instant
> oats, however, are not interchangeable because they're made with cut
> groats that have been precooked and dried before being rolled. This
> precooking process so softens the oat pieces that, after being combined
> with a liquid, the mixture can turn baked goods such as muffins or
> cookies into gooey lumps. Most instant oatmeal is packaged with salt,
> sugar and other flavorings. Scotch oats or steel-cut oats or Irish
> oatmeal are all names for groats that have been cut into 2 to 3 pieces
> and not rolled. They take considerably longer to cook than rolled oats
> and have a decidedly chewy texture. Oat flour is made from groats that
> have been ground into powder. It contains no gluten, however, so -
> for baked goods that need to rise, like yeast breads - must be
> combined with a flour that does. Oat bran is the outer casing of the
> oat and is particularly high in soluble fiber, thought to be a leading
> contender in the fight against high cholesterol. Oat bran, groats,
> flour and Scotch oats are more likely to be found in health-food stores
> than supermarkets. Oats are high in vitamin B-1 and contain a good
> amount of vitamins B-2 and E.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> ---
>
> Sheldon

Default User wrote:
>
> I use the quick oats. My method is to bring the water to a boil in
> microwave, then pour it into a bowl with the oats in it (plus some
> salt, sweetener and perhaps cinnamon). I let that sit until the water
> is just absorbed. The oats retain a nice texture, and it's pretty quick.

Sure it's faster, but the large flake oatmeal that takes 10-15
minutes to cook tastes a heck of a lot better. When it comes to
rolled oats versus steel cut, the steel cut wins hands down over
quick cooking rolled oats but it is a tougher choice between
steel cut and large flake.

Dave Smith wrote:

> Default User wrote:
> >
> > I use the quick oats. My method is to bring the water to a boil in
> > microwave, then pour it into a bowl with the oats in it (plus some
> > salt, sweetener and perhaps cinnamon). I let that sit until the
> > water is just absorbed. The oats retain a nice texture, and it's
> > pretty quick.
>
> Sure it's faster, but the large flake oatmeal that takes 10-15
> minutes to cook tastes a heck of a lot better. When it comes to
> rolled oats versus steel cut, the steel cut wins hands down over
> quick cooking rolled oats but it is a tougher choice between
> steel cut and large flake.

I've not tried steel-cut, although I intend to some day. The quick oats
are pretty good, and reasonably convenient. They also have the
advantage of being cooked in the bowl, so less mess.

I have no doubt that some of the other forms may taste better.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

>
> I've not tried steel-cut, although I intend to some day. The quick oats
> are pretty good, and reasonably convenient. They also have the
> advantage of being cooked in the bowl, so less mess.
>
> I have no doubt that some of the other forms may taste better.

Do yourself a favour and get the large flakes. There is a world
of difference between them and the quick cooking variety.

Dave Smith wrote:

> Default User wrote:
>
> >
> > I've not tried steel-cut, although I intend to some day. The quick
> > oats are pretty good, and reasonably convenient. They also have the
> > advantage of being cooked in the bowl, so less mess.
> >
> > I have no doubt that some of the other forms may taste better.
>
> Do yourself a favour and get the large flakes. There is a world
> of difference between them and the quick cooking variety.

I'm not entirely sure what you mean by "large flakes".



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
says...
> I use the quick oats. My method is to bring the water to a boil in
> microwave, then pour it into a bowl with the oats in it (plus some
> salt, sweetener and perhaps cinnamon). I let that sit until the water
> is just absorbed. The oats retain a nice texture, and it's pretty quick.
>
>
>

To me, oats of any kind are just horse food - I could never develop a
liking for them even though I know how healthy they are. But my wife
loves them, and swears that steel cut are vastly superior - and even
better if you toast them a bit in a dry skillet before cooking.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

AZ baby wrote:
> I like Old Fashioned Quaker Oats - takes 5 minuets to cook so is better
> than the quick cooking stuff. I then mix in fresh or frozen
> blueberries, 1/2 tsp cinnamon, and 1 TBL of ground flax. Just hits the
> spot.

Hmm, and which spot is that?

Oh pshaw, on Fri 17 Nov 2006 12:36:36p, jab meant to say...

> I agree 100% about the single serving and quick oats, taste terrible.
> I'll now have to try steal cut oatmeal someday, if I remember it when
> I'm at the store. As for old-fashioned oats that are suppose to be
> healthy for you, and like the English Nanny says, 'A spoonful of sugar
> helps the medicine go down'. That's the only way I can eat it.
> JAB
>

I like it with butter and salt, and stiff enough to hold a spoon upright.

--
Wayne Boatwright @¿@¬
_____________________

I agree 100% about the single serving and quick oats, taste terrible.
I'll now have to try steal cut oatmeal someday, if I remember it when
I'm at the store. As for old-fashioned oats that are suppose to be
healthy for you, and like the English Nanny says, 'A spoonful of sugar
helps the medicine go down'. That's the only way I can eat it.
JAB

> and like the English Nanny says, 'A spoonful of sugar
>helps the medicine go down'. That's the only way I can eat it.
>JAB

I would never trust an English Nanny. Didn't you ever see the movie,
The Nanny, starring Bette Davis?? Yikes!

DP