I used to like oatmeal, until I decided to attempt to lower my cholesterol
by having a bowl every morning for a month. That was six or seven years ago,
and I haven't been much of an oatmeal fan ever since. But today I tried
McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
exceptional. Normally, oatmeal is made by rolling oats between steel rollers
to flatten them into little booger-shaped plates, a resemblance which
becomes even more pronounced upon cooking. This oatmeal is made by cutting
the grains (called "groats") into little cylinders instead. When cooked, the
oats plump up nicely and take on a pleasant chewy texture. Toasting them
beforehand also causes them to take on a nutty flavor.

It wasn't particularly quick: Altogether, the process took about 40 minutes,
but it wasn't labor-intensive; all I had to do was toss the oats while they
were being pan-toasted for two minutes, dump in some water and cook them for
25 minutes (without stirring at all), then dump in some milk and cook for
another 10 minutes, while stirring occasionally.

I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
oats get dumped in a crock pot, water and dried fruit are added (I'm going
to use dried apricots and dried cranberries), and the crock pot cooks the
oatmeal while I sleep.

Bob

Bob wrote:
> I used to like oatmeal, until I decided to attempt to
> lower my cholesterol by having a bowl every morning for a
> month. That was six or seven years ago, and I haven't
> been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first
> time, and it was exceptional. Normally, oatmeal is made
> by rolling oats between steel rollers to flatten them
> into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal
> is made by cutting the grains (called "groats") into
> little cylinders instead. When cooked, the oats plump up
> nicely and take on a pleasant chewy texture. Toasting
> them beforehand also causes them to take on a nutty
> flavor.
>
> It wasn't particularly quick: Altogether, the process
> took about 40 minutes, but it wasn't labor-intensive; all
> I had to do was toss the oats while they were being pan-
> toasted for two minutes, dump in some water and cook them
> for 25 minutes (without stirring at all), then dump in
> some milk and cook for another 10 minutes, while stirring
> occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed,
the
> oats get dumped in a crock pot, water and dried fruit are
> added (I'm going to use dried apricots and dried
> cranberries), and the crock pot cooks the oatmeal while I
> sleep.
>
> Bob

I'm trying the oatmeal thing for the same reason you did. I keep remembering
an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
it's good for them in a cookie". So I should eat extra oatmeal cookies each
day for health reasons ? I'm up for it. =

Seriously now, if you would like to use up some of that fine Irish oatmeal
try making flakemeal biscuits. They're an Irish version of oatmeal cookie
that's actually pretty healthy as such things go.

I've got a recipe around if you'd like it.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

On 16 Jan 2005 23:44:05 -0600, "Bob"
> wrote:

> But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional.

There is a real difference and I LOVE it! My grandparents
had oatmeal for breakfast every day for at least the last 20
years of their lives and the oatmeal was always steel cut.

Grandpa made it the night before in a double saucepan... and
reheated it the following morning. Oh, yes... he added
raisins to it (neither here nor there for me) and we put
wheat germ on top with the milk. Yum! I love wheat germ
and I especially love the honey flavored kind.


sf

On 16 Jan 2005 23:44:05 -0600, "Bob"
> wrote:

> But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional.

There is a real difference and I LOVE it! My grandparents
had oatmeal for breakfast every day for at least the last 20
years of their lives and the oatmeal was always steel cut.

Grandpa made it the night before in a double saucepan... and
reheated it the following morning. Oh, yes... he added
raisins to it (neither here nor there for me) and we put
wheat germ on top with the milk. Yum! I love wheat germ
and I especially love the honey flavored kind.


sf

On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> wrote:

> I've got a recipe around if you'd like it.

Please post!

sf

On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> wrote:

> I've got a recipe around if you'd like it.

Please post!

sf

Pete Romfh wrote:

> I'm trying the oatmeal thing for the same reason you did. I keep remembering
> an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
> it's good for them in a cookie". So I should eat extra oatmeal cookies each
> day for health reasons ? I'm up for it. =

I don't know how this will be for a high cholesterol diet, but it uses
oatmeal. They are a family favorite & taste just like moist & chewy
banana bread. Yum!

Banana Oatmeal Cookies

1 Cup Sugar
3/4 Cup Shortening
1 Egg
1 Cup Mashed "ripe" Bananas (about 2 or 3)
1-1/2 Cup Flour
1-3/4 Quick Oats
Add a little more Oats if bananas are over ripe
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1 tsp Salt
1/4 tsp Nutmeg
3/4 Cup Walnuts

Mix in usual order for a cookie recipe
Spoon cookie size globs onto a cookie sheet.
Bake at 350 for 15 to 20 min until lightly browned.

Pete Romfh wrote:

> I'm trying the oatmeal thing for the same reason you did. I keep remembering
> an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
> it's good for them in a cookie". So I should eat extra oatmeal cookies each
> day for health reasons ? I'm up for it. =

I don't know how this will be for a high cholesterol diet, but it uses
oatmeal. They are a family favorite & taste just like moist & chewy
banana bread. Yum!

Banana Oatmeal Cookies

1 Cup Sugar
3/4 Cup Shortening
1 Egg
1 Cup Mashed "ripe" Bananas (about 2 or 3)
1-1/2 Cup Flour
1-3/4 Quick Oats
Add a little more Oats if bananas are over ripe
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1 tsp Salt
1/4 tsp Nutmeg
3/4 Cup Walnuts

Mix in usual order for a cookie recipe
Spoon cookie size globs onto a cookie sheet.
Bake at 350 for 15 to 20 min until lightly browned.

On Sun 16 Jan 2005 11:40:21p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 16 Jan 2005 23:44:05 -0600, "Bob"
> > wrote:
>
>> But today I tried
>> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>> exceptional.
>
> There is a real difference and I LOVE it! My grandparents
> had oatmeal for breakfast every day for at least the last 20
> years of their lives and the oatmeal was always steel cut.
>
> Grandpa made it the night before in a double saucepan... and
> reheated it the following morning. Oh, yes... he added
> raisins to it (neither here nor there for me) and we put
> wheat germ on top with the milk. Yum! I love wheat germ
> and I especially love the honey flavored kind.
>
>
> sf
>

In a tiny restaurant in Greenwich Village, I was once served steel-cut oats
that was lightly sprinkled with brown sugar, then topped off with sliced
banana and toasted walnuts, with a little cream poured over. It was so
good that it was like eating dessert! I occasionally make it as a treat.

Wayne

sf wrote:
> On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> > wrote:
>
>> I've got a recipe around if you'd like it.
>
> Please post!
>
> sf
Here you go:

* Exported from Mastercook *

Irish Flake Meal Biscuits* (Oatcakes)

Recipe By : Pete Romfh
Serving Size : 12 Preparation Time :0:00
Categories : Family Secrets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Flake Meal *
about 2-1/3 cups
3 ounces Flour
4 ounces Margarine
or 2 Lard + 2 Margarine
2 ounces white or raw sugar
1/8 teaspoon (pinch) Baking Soda
"size of large pea or small bean"

Cream margarine & sugar. Put in half of the meal and flour. Stir
ingredients together.

Place the remainder of the meal & flour on a board. Turn out the
mixture from the bowl onto the board. Knead in remaining meal & flour
then roll out (about 3/4") and cut. (Traditionally about 3 inch
circles are used although Maureen remembers them being cut as squares.)

Cook in a slow (350 degree) oven till light brown. "Use your gumption,
if you have any, about when they are finished. Roughly 30 - 45 minutes
I think".

"These biscuits taste much nicer if you can teach your husband to make
them for you, not that I was successful". N.F.P.

* Notes:

This handwritten recipe was in the back of Maureen Romfh's copy of
"Irish American Cookery Book" dated 1937. She brought it with her when
she immigrated to America in 1947. We believe N.F.P. refers to Nita
(Anita) Florence Palmer, Maureen's mother.

Biscuits in Ireland are more closely translated in America as Cookies.

Flake Meal is approximated by rolled oats or oatmeal in the U.S.

The orginal recipe called for 7 oz. of oats and 1 oz. of flour. After
a test batch we adjusted the ratio a bit to account for difference in
American ingredients.

- - - - - - - - - - - - - - - - - -


* Exported from Mastercook *

Irish Oatcakes (Bonnóga Arán Coirce)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads & baked goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 teaspoon salt
1 cup flour, sifted
1 teaspoon baking soda
2 tablespoons butter
2 tablespoons water

Mix the oatmeal with the flour, salt and baking soda. Make a well in
the mixture.

Heat 2 tablespoons of water and add the butter; bring to the boil and
then pour into the well of dry ingredients. Quickly mix together.
Knead lightly and add a little more water if the mixture does not form
a stiffish dough.

Roll out and cut into 3 inch rounds and cook on both sides on a heated
griddle, or bake on a lightly greased baking tray at 350 for half an
hour or until golden in color.

Makes approximately 15 oatcakes.


Oatcakes are probably the oldest and most traditional of all Irish
foods. Originally oatcakes were cooked on a griddle and then allowed
to cool and harden on a 'hardening' stand.

From "Irish Country Cooking" by Norma & Gordon Latimer, 1985

- - - - - - - - - - - - - - - - - -




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

sf wrote:
> On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> > wrote:
>
>> I've got a recipe around if you'd like it.
>
> Please post!
>
> sf
Here you go:

* Exported from Mastercook *

Irish Flake Meal Biscuits* (Oatcakes)

Recipe By : Pete Romfh
Serving Size : 12 Preparation Time :0:00
Categories : Family Secrets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Flake Meal *
about 2-1/3 cups
3 ounces Flour
4 ounces Margarine
or 2 Lard + 2 Margarine
2 ounces white or raw sugar
1/8 teaspoon (pinch) Baking Soda
"size of large pea or small bean"

Cream margarine & sugar. Put in half of the meal and flour. Stir
ingredients together.

Place the remainder of the meal & flour on a board. Turn out the
mixture from the bowl onto the board. Knead in remaining meal & flour
then roll out (about 3/4") and cut. (Traditionally about 3 inch
circles are used although Maureen remembers them being cut as squares.)

Cook in a slow (350 degree) oven till light brown. "Use your gumption,
if you have any, about when they are finished. Roughly 30 - 45 minutes
I think".

"These biscuits taste much nicer if you can teach your husband to make
them for you, not that I was successful". N.F.P.

* Notes:

This handwritten recipe was in the back of Maureen Romfh's copy of
"Irish American Cookery Book" dated 1937. She brought it with her when
she immigrated to America in 1947. We believe N.F.P. refers to Nita
(Anita) Florence Palmer, Maureen's mother.

Biscuits in Ireland are more closely translated in America as Cookies.

Flake Meal is approximated by rolled oats or oatmeal in the U.S.

The orginal recipe called for 7 oz. of oats and 1 oz. of flour. After
a test batch we adjusted the ratio a bit to account for difference in
American ingredients.

- - - - - - - - - - - - - - - - - -


* Exported from Mastercook *

Irish Oatcakes (Bonnóga Arán Coirce)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads & baked goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 teaspoon salt
1 cup flour, sifted
1 teaspoon baking soda
2 tablespoons butter
2 tablespoons water

Mix the oatmeal with the flour, salt and baking soda. Make a well in
the mixture.

Heat 2 tablespoons of water and add the butter; bring to the boil and
then pour into the well of dry ingredients. Quickly mix together.
Knead lightly and add a little more water if the mixture does not form
a stiffish dough.

Roll out and cut into 3 inch rounds and cook on both sides on a heated
griddle, or bake on a lightly greased baking tray at 350 for half an
hour or until golden in color.

Makes approximately 15 oatcakes.


Oatcakes are probably the oldest and most traditional of all Irish
foods. Originally oatcakes were cooked on a griddle and then allowed
to cool and harden on a 'hardening' stand.

From "Irish Country Cooking" by Norma & Gordon Latimer, 1985

- - - - - - - - - - - - - - - - - -




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

In much the same way, I stumbled upon McCann's about five years ago.
I heartily recommend the overnight version. That's mu favorite.

I also found, in a Meijer's store in Lexongton KY, McCann's Oat
Bran cereal. It is very much like "cream of wheat" except oat-
flavored. I love it. It is listed on McCann's website.

For the record, McCann's is pretty expensive. I now refill my can o'
McCann's by buying bulk steel-cut oats at a natural food store at
less than half the price.

Guy

Bob > wrote:
: I used to like oatmeal, until I decided to attempt to lower my cholesterol
: by having a bowl every morning for a month. That was six or seven years ago,
: and I haven't been much of an oatmeal fan ever since. But today I tried
: McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
: exceptional.

I used to use McCann's many years ago. Now I use steel cut
oats bought wherever bulk grains are sold. These are *much*
cheaper than McCann's in that nice old fashioned can. McCann's
must be too expensive for most people in this area: the last
time I decided to try it again, the contents were so stale
that I had to dump the whole thing.

: I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
: oats get dumped in a crock pot, water and dried fruit are added (I'm going
: to use dried apricots and dried cranberries), and the crock pot cooks the
: oatmeal while I sleep.

If I don't throw the oats into vigorously boiling water I get
paste in spite of the steel cut grains. Perhaps it's
different if you toast the grains first. Please let us know
how this method worked for you. Thanks.

--thelma
: Bob

Bob > wrote:
: I used to like oatmeal, until I decided to attempt to lower my cholesterol
: by having a bowl every morning for a month. That was six or seven years ago,
: and I haven't been much of an oatmeal fan ever since. But today I tried
: McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
: exceptional.

I used to use McCann's many years ago. Now I use steel cut
oats bought wherever bulk grains are sold. These are *much*
cheaper than McCann's in that nice old fashioned can. McCann's
must be too expensive for most people in this area: the last
time I decided to try it again, the contents were so stale
that I had to dump the whole thing.

: I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
: oats get dumped in a crock pot, water and dried fruit are added (I'm going
: to use dried apricots and dried cranberries), and the crock pot cooks the
: oatmeal while I sleep.

If I don't throw the oats into vigorously boiling water I get
paste in spite of the steel cut grains. Perhaps it's
different if you toast the grains first. Please let us know
how this method worked for you. Thanks.

--thelma
: Bob

Bob wrote:
> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.
>
> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.
>
> Bob
>
>
I hate rolled-oat type oatmeal, but I love McCann's! You can also use
their overnight method: Boil 4 cups of water. Turn off heat and add 1
cup of oatmeal. Cover pot and leave overnight. The next morning cooke
the oatmeal on low for 9-12 minutes, stirring occasionally. That was on
a sticker on the lid of one can I bought, but I've never seen it again
on any of the subsequent ones. I'm glad I saved it because the method
works well. Now, if there was only a way for my husband to figure out
whether or not he's going to want oatmeal the next morning......

BK

Bob wrote:
> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.
>
> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.
>
> Bob
>
>
I hate rolled-oat type oatmeal, but I love McCann's! You can also use
their overnight method: Boil 4 cups of water. Turn off heat and add 1
cup of oatmeal. Cover pot and leave overnight. The next morning cooke
the oatmeal on low for 9-12 minutes, stirring occasionally. That was on
a sticker on the lid of one can I bought, but I've never seen it again
on any of the subsequent ones. I'm glad I saved it because the method
works well. Now, if there was only a way for my husband to figure out
whether or not he's going to want oatmeal the next morning......

BK

Bob wrote:

> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.

I was raised on oatmeal porridge. We had it almost every day for breakfast. I
got tired of it eventually but recently started eating it again recently. I
tried the steel cut oats and was impressed, but it takes so long to cook. It's
also very expensive. I can't find it bulk anywhere around here. A few weeks ago
I got some old fashion large flake oatmeal and have been enjoying it. It is a
heck of a lot cheaper and takes half as long to cook, and it's darned good.

On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
and tittered, and finally blurted out...

> In much the same way, I stumbled upon McCann's about five years ago.
> I heartily recommend the overnight version. That's mu favorite.
>
> I also found, in a Meijer's store in Lexongton KY, McCann's Oat
> Bran cereal. It is very much like "cream of wheat" except oat-
> flavored. I love it. It is listed on McCann's website.
>
> For the record, McCann's is pretty expensive. I now refill my can o'
> McCann's by buying bulk steel-cut oats at a natural food store at
> less than half the price.
>
> Guy

The last time I saw McCann's steel-cut oats in a store, the price was nearly
$8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
for ¢50/pound.

Wayne

On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
and tittered, and finally blurted out...

> In much the same way, I stumbled upon McCann's about five years ago.
> I heartily recommend the overnight version. That's mu favorite.
>
> I also found, in a Meijer's store in Lexongton KY, McCann's Oat
> Bran cereal. It is very much like "cream of wheat" except oat-
> flavored. I love it. It is listed on McCann's website.
>
> For the record, McCann's is pretty expensive. I now refill my can o'
> McCann's by buying bulk steel-cut oats at a natural food store at
> less than half the price.
>
> Guy

The last time I saw McCann's steel-cut oats in a store, the price was nearly
$8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
for ¢50/pound.

Wayne

In article >,
"Bob" > wrote:

> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.

Sounds rather like Alton Brown's variants:
<http://www.foodnetwork.com/food/reci..._9936_17140,00
..html>
<http://www.foodnetwork.com/food/reci..._9936_17138,00
..html>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
"Bob" > wrote:

> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.

Sounds rather like Alton Brown's variants:
<http://www.foodnetwork.com/food/reci..._9936_17140,00
..html>
<http://www.foodnetwork.com/food/reci..._9936_17138,00
..html>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

On 17 Jan 2005 17:13:54 GMT, Wayne Boatwright >
wrote:

> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
My grandparents didn't do name brands either. They bought
it in the bulk section.

sf

On 17 Jan 2005 17:13:54 GMT, Wayne Boatwright >
wrote:

> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
My grandparents didn't do name brands either. They bought
it in the bulk section.

sf

"Wayne Boatwright" wrote in message
>
> In a tiny restaurant in Greenwich Village, I was once served steel-cut
> oats
> that was lightly sprinkled with brown sugar, then topped off with sliced
> banana and toasted walnuts, with a little cream poured over. It was so
> good that it was like eating dessert! I occasionally make it as a treat.
>
> Wayne

That's the way we eat it most of the time. My husband even puts a pat of
butter on it but I pass on that one. Sinful.

Dora

"Wayne Boatwright" wrote in message
>
> In a tiny restaurant in Greenwich Village, I was once served steel-cut
> oats
> that was lightly sprinkled with brown sugar, then topped off with sliced
> banana and toasted walnuts, with a little cream poured over. It was so
> good that it was like eating dessert! I occasionally make it as a treat.
>
> Wayne

That's the way we eat it most of the time. My husband even puts a pat of
butter on it but I pass on that one. Sinful.

Dora

On Mon 17 Jan 2005 10:58:04a, limey tittered and giggled, and giggled and
tittered, and finally blurted out...

>
> "Wayne Boatwright" wrote in message
>>
>> In a tiny restaurant in Greenwich Village, I was once served steel-cut
>> oats that was lightly sprinkled with brown sugar, then topped off with
>> sliced banana and toasted walnuts, with a little cream poured over. It
>> was so good that it was like eating dessert! I occasionally make it as a
>> treat.
>>
>> Wayne
>
> That's the way we eat it most of the time. My husband even puts a pat of
> butter on it but I pass on that one. Sinful.
>
> Dora

LOL! A little butter never hurt anything! When I eat "plain" oatmeal
(without sugar or fruit), I eat it with butter and salt.

Wayne

Wayne Boatwright wrote:

>
>
> The last time I saw McCann's steel-cut oats in a store, the price was n=
early
> $8 for the can. I've been buying steel-cut oats from the bulk bin at S=
prouts
> for =A250/pound.

$7.99 a pound here too, but I have not yet found a bulk store that sells=
it.

Wayne Boatwright wrote:

>
>
> The last time I saw McCann's steel-cut oats in a store, the price was n=
early
> $8 for the can. I've been buying steel-cut oats from the bulk bin at S=
prouts
> for =A250/pound.

$7.99 a pound here too, but I have not yet found a bulk store that sells=
it.

On Mon 17 Jan 2005 12:09:57p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

> Wayne Boatwright wrote:
>
>>
>>
>> The last time I saw McCann's steel-cut oats in a store, the price was n
>> early $8 for the can. I've been buying steel-cut oats from the bulk
>> bin at S prouts for ¢50/pound.
>
> $7.99 a pound here too, but I have not yet found a bulk store that
> sells it.

You should try some online sources. Here are a few:

http://www.store.honeyvillegrain.com...EWPROD&ProdID=
360

http://www.barryfarm.com/cereals.htm

http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm

http://store.cybermacro.com/Steel-Cut-Oats.php

http://vitanetonline.com/description...EEL-CUT--2-LB/

HTH

Wayne

On Mon 17 Jan 2005 12:09:57p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

> Wayne Boatwright wrote:
>
>>
>>
>> The last time I saw McCann's steel-cut oats in a store, the price was n
>> early $8 for the can. I've been buying steel-cut oats from the bulk
>> bin at S prouts for ¢50/pound.
>
> $7.99 a pound here too, but I have not yet found a bulk store that
> sells it.

You should try some online sources. Here are a few:

http://www.store.honeyvillegrain.com...EWPROD&ProdID=
360

http://www.barryfarm.com/cereals.htm

http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm

http://store.cybermacro.com/Steel-Cut-Oats.php

http://vitanetonline.com/description...EEL-CUT--2-LB/

HTH

Wayne

Bob wrote:
> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.
>
> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.


The pan toasting adds a lot of flavor to the final result. You will
notice a big difference between that and the crockpot version.



>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.
>
> Bob
>
>

Bob wrote:
> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.
>
> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.


The pan toasting adds a lot of flavor to the final result. You will
notice a big difference between that and the crockpot version.



>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.
>
> Bob
>
>

On 17 Jan 2005 19:55:18 GMT, Wayne Boatwright > wrote:

>You should try some online sources. Here are a few:
>
>http://www.store.honeyvillegrain.com...EWPROD&ProdID=
>360
>
>http://www.barryfarm.com/cereals.htm
>
>http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm
>
>http://store.cybermacro.com/Steel-Cut-Oats.php
>
>http://vitanetonline.com/description...EEL-CUT--2-LB/

I got mine at www.netrition.com . I don't recall the price, but I sure
enjoy the product. I'm looking for a local source of steel cut oats in
bulk, too. And I'll re-use the can. <G>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

>But today I tried
>McCann's Irish Oatmeal (Steel-Cut Oats) for the first time,

Ive bought some of these oats as well but haven't tried
them yet. They've been setting there abt 6 weeks now
and I still haven't tried them

I guess the fact that they take longer to cook is
what's keeping me from giving them a try. Im usually
so cramped for time in the morning I suppose.

Advice on bets w and fats way to cook them in the
morning?

wrote:

> >But today I tried
> >McCann's Irish Oatmeal (Steel-Cut Oats) for the first time,
>
> Ive bought some of these oats as well but haven't tried
> them yet. They've been setting there abt 6 weeks now
> and I still haven't tried them

They really are good. If you like oatmeal you will love the
steel cut.

> I guess the fact that they take longer to cook is
> what's keeping me from giving them a try. Im usually
> so cramped for time in the morning I suppose.

Make them ahead of time and nuke a serving of it in the morning.

Wayne Boatwright wrote:
>The last time I saw McCann's steel-cut
>oats in a store, the price was nearly $8
>for the can. I've been buying steel-cut
>oats from the bulk bin at Sprouts for
>=A250/pound.
>>Dave=A0Smith adds:
>>$7.99 a pound here too, but I have not
>>yet found a bulk store that sells it.
First, please honor that I was raised on only the "Quaker Oatmeal"
coming in the diameter-round cardboard container, and graduated to the
packets for microwave in the late eighties, early nineties. With the
past talk of steel cut oats here, my curiousity began. This thread
caused me to go a-link-looking for a resource to purchase my very first
from, as I am in the California High Desert and have too few drive to
the market resources for such. Although I was shopping (in the Cabazon
Mall an hour or so away) yesterday, and coiuld have stopped at Hadley's
(large dried fruits, nuts and grains outlet) for a check on them having
steel cuts, I was simply too tired and my damaged legs wanted only to
come home.

To end this tale, I've just ordered my very first, and the website
offers a questions/comments opportunity, which I did fill in. I bought
one 28 oz. McCann's, at $5.95 (plus same in shipping). What I asked
with the comments box may be answered to my email address aboard the
Base, but I should also ask here in the event this "netrition" site
ignores all but my Visa card number:
http://www24.netrition.com/mccanns_oats_page.html

Easy enough and time enough for me to do the initial cook of a night for
sitting over on a work night, then to refresh with a mere 10-12 minutes
cook in the morning. But isare the dried fruit and nuts I may want
mixed in to be added at the night-begin, or could they be incorporated
to the morning's rush with good results? Can any of an excess amount be
refrigerated and micro-heated as wanted? What may be the least
attention demanding way to cook these steel cuts, and are there good
websites I may peruse for other ways in which I may enjoy using them,
such as in cookies, quick breads and bars?

Picky ~JA~

Wayne Boatwright wrote:
>The last time I saw McCann's steel-cut
>oats in a store, the price was nearly $8
>for the can. I've been buying steel-cut
>oats from the bulk bin at Sprouts for
>=A250/pound.
>>Dave=A0Smith adds:
>>$7.99 a pound here too, but I have not
>>yet found a bulk store that sells it.
First, please honor that I was raised on only the "Quaker Oatmeal"
coming in the diameter-round cardboard container, and graduated to the
packets for microwave in the late eighties, early nineties. With the
past talk of steel cut oats here, my curiousity began. This thread
caused me to go a-link-looking for a resource to purchase my very first
from, as I am in the California High Desert and have too few drive to
the market resources for such. Although I was shopping (in the Cabazon
Mall an hour or so away) yesterday, and coiuld have stopped at Hadley's
(large dried fruits, nuts and grains outlet) for a check on them having
steel cuts, I was simply too tired and my damaged legs wanted only to
come home.

To end this tale, I've just ordered my very first, and the website
offers a questions/comments opportunity, which I did fill in. I bought
one 28 oz. McCann's, at $5.95 (plus same in shipping). What I asked
with the comments box may be answered to my email address aboard the
Base, but I should also ask here in the event this "netrition" site
ignores all but my Visa card number:
http://www24.netrition.com/mccanns_oats_page.html

Easy enough and time enough for me to do the initial cook of a night for
sitting over on a work night, then to refresh with a mere 10-12 minutes
cook in the morning. But isare the dried fruit and nuts I may want
mixed in to be added at the night-begin, or could they be incorporated
to the morning's rush with good results? Can any of an excess amount be
refrigerated and micro-heated as wanted? What may be the least
attention demanding way to cook these steel cuts, and are there good
websites I may peruse for other ways in which I may enjoy using them,
such as in cookies, quick breads and bars?

Picky ~JA~

"B. Kildow" > wrote in message
...
> Bob wrote:
>> I used to like oatmeal, until I decided to attempt to lower my
>> cholesterol
>> by having a bowl every morning for a month. That was six or seven years
>> ago,
>> and I haven't been much of an oatmeal fan ever since. But today I tried
>> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>> exceptional. Normally, oatmeal is made by rolling oats between steel
>> rollers
>> to flatten them into little booger-shaped plates, a resemblance which
>> becomes even more pronounced upon cooking. This oatmeal is made by
>> cutting
>> the grains (called "groats") into little cylinders instead. When cooked,
>> the
>> oats plump up nicely and take on a pleasant chewy texture. Toasting them
>> beforehand also causes them to take on a nutty flavor.
>>
>> It wasn't particularly quick: Altogether, the process took about 40
>> minutes,
>> but it wasn't labor-intensive; all I had to do was toss the oats while
>> they
>> were being pan-toasted for two minutes, dump in some water and cook them
>> for
>> 25 minutes (without stirring at all), then dump in some milk and cook for
>> another 10 minutes, while stirring occasionally.
>>
>> I'm going to try an even easier recipe for tomorrow: Before I go to bed,
>> the
>> oats get dumped in a crock pot, water and dried fruit are added (I'm
>> going
>> to use dried apricots and dried cranberries), and the crock pot cooks the
>> oatmeal while I sleep.
>>
>> Bob
>>
>>
> I hate rolled-oat type oatmeal, but I love McCann's! You can also use
> their overnight method: Boil 4 cups of water. Turn off heat and add 1 cup
> of oatmeal. Cover pot and leave overnight. The next morning cooke the
> oatmeal on low for 9-12 minutes, stirring occasionally. That was on a
> sticker on the lid of one can I bought, but I've never seen it again on
> any of the subsequent ones. I'm glad I saved it because the method works
> well. Now, if there was only a way for my husband to figure out whether
> or not he's going to want oatmeal the next morning......
>
> BK

I don't hate rolled-oat type oatmeal. Here is the way I fix it. Using 1:1
ratio water to rolled oats. Boil water, add rolled-oats, take pan off
stove, let sit for a few minutes while you are adding to a bowl a good brand
plain yogurt, a good brand honey, a few berries. Yum! Fast and good.
Dee

"B. Kildow" > wrote in message
...
> Bob wrote:
>> I used to like oatmeal, until I decided to attempt to lower my
>> cholesterol
>> by having a bowl every morning for a month. That was six or seven years
>> ago,
>> and I haven't been much of an oatmeal fan ever since. But today I tried
>> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>> exceptional. Normally, oatmeal is made by rolling oats between steel
>> rollers
>> to flatten them into little booger-shaped plates, a resemblance which
>> becomes even more pronounced upon cooking. This oatmeal is made by
>> cutting
>> the grains (called "groats") into little cylinders instead. When cooked,
>> the
>> oats plump up nicely and take on a pleasant chewy texture. Toasting them
>> beforehand also causes them to take on a nutty flavor.
>>
>> It wasn't particularly quick: Altogether, the process took about 40
>> minutes,
>> but it wasn't labor-intensive; all I had to do was toss the oats while
>> they
>> were being pan-toasted for two minutes, dump in some water and cook them
>> for
>> 25 minutes (without stirring at all), then dump in some milk and cook for
>> another 10 minutes, while stirring occasionally.
>>
>> I'm going to try an even easier recipe for tomorrow: Before I go to bed,
>> the
>> oats get dumped in a crock pot, water and dried fruit are added (I'm
>> going
>> to use dried apricots and dried cranberries), and the crock pot cooks the
>> oatmeal while I sleep.
>>
>> Bob
>>
>>
> I hate rolled-oat type oatmeal, but I love McCann's! You can also use
> their overnight method: Boil 4 cups of water. Turn off heat and add 1 cup
> of oatmeal. Cover pot and leave overnight. The next morning cooke the
> oatmeal on low for 9-12 minutes, stirring occasionally. That was on a
> sticker on the lid of one can I bought, but I've never seen it again on
> any of the subsequent ones. I'm glad I saved it because the method works
> well. Now, if there was only a way for my husband to figure out whether
> or not he's going to want oatmeal the next morning......
>
> BK

I don't hate rolled-oat type oatmeal. Here is the way I fix it. Using 1:1
ratio water to rolled oats. Boil water, add rolled-oats, take pan off
stove, let sit for a few minutes while you are adding to a bowl a good brand
plain yogurt, a good brand honey, a few berries. Yum! Fast and good.
Dee

Wayne Boatwright wrote:
> On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
> and tittered, and finally blurted out...
>
>
>>In much the same way, I stumbled upon McCann's about five years ago.
>>I heartily recommend the overnight version. That's mu favorite.
>>
>>I also found, in a Meijer's store in Lexongton KY, McCann's Oat
>>Bran cereal. It is very much like "cream of wheat" except oat-
>>flavored. I love it. It is listed on McCann's website.
>>
>>For the record, McCann's is pretty expensive. I now refill my can o'
>>McCann's by buying bulk steel-cut oats at a natural food store at
>>less than half the price.
>>
>>Guy
>
>
> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
> Wayne
>
>
Hmmmmmm...I don't remember when I bought this last can at Trader Joes,
but the sticker says it was $4.59.

BK