G'day mates,

The world has left me behind and my experience is inadequate for the
task at hand.

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.)

(On reflection, I suppose it's possible some hits actually refer to
what I'm seeking -- after all, modern snags are mostly cereal! 8-)

Anyway, the "cheerios" I'm looking for cooking hints about are those
small red saveloy things with a meaty filling and a red (plastic?)
skin. People often serve up as a snack at parties, with a bowl of
tomato sauce on the table and a beer in the hand.

A few weeks ago I made a batch of (very nice tomato sauce, but I've
been having trouble thinking of things to eat it with. Hence my
present desire to try cooking up a batch of cheerios.

I did try "cooking saveloys" in google too, but was left with a bunch
of stuff on salmonella and similar noxious microbes which seems to
make eating the things rather hazardous away from home.

So how long do I need to boil the damn things to cook them?
(In fact I'm starting to wonder if they need to be cooked at all
except for the desire to serve them hot.)

Cheers, Phred.

--
LID

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.


--Lia

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.


--Lia

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.


--Lia

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

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

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

In article >, - wrote:
>On Sun, 07 Nov 2004 09:33:12 GMT,
>(Phred) wrote:
>
>>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.
>
>So, would this be what the rest of the world calls "sausage"
>or something like that? Meat based, you say?

G'day mate,

Yeah. But "sausage" [snag] is the generic term. Cheerios are just a
type of (pre-cooked) snag. I'm gradually learning more about them
myself as a result of this thread. 8-) Stumbled over a rather blank
web page belonging to Hans, a local smallgoods manufacturer
<http://www.hans.com.au/products_nav.asp>
and used their Search facility to look for "cheerios". Found this at
<http://www.hans.com.au/products_view.asp?i=18457&s=1>

<quoting>
250g [Refers to the specific pack size; also available in 500g packs.]
Finely minced Australian pork and beef, lightly seasoned and naturally
wood smoked for a quality flavour and taste. Filled into distinctive
red casing.

Usage & Handling:
Ideal party food. Can be eaten cold or serve hot, just simmer in hot
water for 5 minutes.
For something a little different, wrap in bacon and grill.
Did you know? Cheerios is the English word for the Spanish little red
sausage "Chorizos".

Quality Guarantee:
No Artificial Flavours
Naturally Wood Smoked
Gluten Free

Availability:
Woolworths QLD
Coles QLD
Bi Lo QLD
Pick n Pay QLD
Selected Independant Stores QLD
</quoting>

So there you go! More than even I needed to know. :-)

Cheers, Phred.

--
LID

Phred wrote:

> Yeah. But "sausage" [snag] is the generic term. Cheerios are just a
> type of (pre-cooked) snag.

> Did you know? Cheerios is the English word for the Spanish little red
> sausage "Chorizos".

> So there you go! More than even I needed to know. :-)


That's not more than I needed to know at all. That's perfect. Thanks.

--Lia

In article <_iLjd.7978$V41.3622@attbi_s52>, Julia Altshuler > wrote:
>Phred wrote:
>
>> Yeah. But "sausage" [snag] is the generic term. Cheerios are just a
>> type of (pre-cooked) snag.
>
>> Did you know? Cheerios is the English word for the Spanish little red
>> sausage "Chorizos".
>
>> So there you go! More than even I needed to know. :-)
>
>
>That's not more than I needed to know at all. That's perfect. Thanks.

Pleased to be of service. :-)

Cheers, Phred.

--
LID