Curly Sue wrote:

> On Sun, 13 Nov 2005 20:29:33 +0100, jake >
> wrote:
>
>
>>The jumping is due to my prejudice/belief that in the US, you can get
>>just about everything is a disposable version. People here usually find
>>that a waste and it is not so good for the environment and oil supplies.
>
>
> jake, where is "here"? (i.e., where are you?)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

The Netherlands.

sf wrote:

> On Sun, 13 Nov 2005 20:29:33 +0100, jake wrote:
>
>
>> I must have jumped to conclusions I thought Sheldon meant there were no
>> dishes to clean at all.
>> The jumping is due to my prejudice/belief that in the US, you can get
>> just about everything is a disposable version. People here usually find
>> that a waste and it is not so good for the environment and oil supplies.
>> There seems to be a huge diference between the two nations. (I evenr ead
>> that there are americans who get take away every day, who never cook.
>> Amazing)
>
>
> Yes, misconceptions are amazing. I imagine you cringe when we do it
> to your country and people also.

I have been known to do so.

jake wrote:

> sf wrote:
>
>> On Sun, 13 Nov 2005 20:29:33 +0100, jake wrote:
>>
>>
>>> I must have jumped to conclusions I thought Sheldon meant there were
>>> no dishes to clean at all.
>>> The jumping is due to my prejudice/belief that in the US, you can get
>>> just about everything is a disposable version. People here usually
>>> find that a waste and it is not so good for the environment and oil
>>> supplies. There seems to be a huge diference between the two nations.
>>> (I evenr ead that there are americans who get take away every day,
>>> who never cook. Amazing)
>>
>>
>>
>> Yes, misconceptions are amazing. I imagine you cringe when we do it
>> to your country and people also.
>
>
> I have been known to do so.

PS I am not sure how to take your remark. I wonder if my post about
jumping to conclusions may have come out wrong.

I meant to say I had been unsmart and to explaing in what sense, because
there was a risk of cultural misunderstanding. Since Enlgish isn't my
mother tongue, sometimes I word things clumsily. So if my post was
offensive, I apologize.

On Sun, 13 Nov 2005 21:38:56 +0000, Curly Sue wrote:

> On Sun, 13 Nov 2005 20:29:33 +0100, jake >
> wrote:
>
>>The jumping is due to my prejudice/belief that in the US, you can get
>>just about everything is a disposable version. People here usually find
>>that a waste and it is not so good for the environment and oil supplies.
>
> jake, where is "here"? (i.e., where are you?)

Netherlands..where they does things right..

In article >,
jake > wrote:
(snip)
> >>>Cover and place in refrigerator overnight.
> >>>
> >>>The next morning, I have delicious oatmeal that takes just reheating
> >>>as opposed to 20-30 minutes of cooking.
> >>>
> >>
> >>I'm goign to try that method. It sounds so quick!
> >
> >
> > Quick!? Are you kidding? It takes all night!
>
> But it won't take up much of my time

:-o)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

On Sat, 12 Nov 2005 22:46:34 -0700, "Janet Bostwick"
> connected the dots and wrote:

~
~"Melba's Jammin'" > wrote in
message
...
~> Heidi the Hygienist told me that one of her patients does this with
~> oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight
and
~> eats it cold in the morning. Uncooked, I guess. I think it sounds
~> disgusting. Has anyone ever heard of this or eaten it? Gack.
~> --
~> http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
~> parts the trip report from our vacation time in San Francisco
~> for Nephew Pat's wedding last weekend.
~
~That's a pared-down, plain version of museli. Usually fruit or dried
fruit
~is added along with the milk and oats.
~http://vegweb.com/recipes/breakfast/2503.shtml
~
~Janet
~
Cold, er, not plain. For the last year or so, my breakfast to take to
work is 1/2 cup oatmeal, tablespoon chopped crystalized ginger,
tablespoon raisins, blob of yogurt (maybe 1/2 cup) and soy milk.

Make it up either at 6am or 9pm, and stick it in the micro at work for
1 minute. Warm, filling, and tasty.

Will vary the dried fruit either apricots, chopped, craisins, dried
blueberries or cherries....mmmmmm

maxine in ri

On Mon, 14 Nov 2005 21:09:16 +0100, jake wrote:

> So if my post was offensive, I apologize.


Apology accepted.

--

Practice safe eating. Always use condiments.

Melba's Jammin' > wrote in
:

> In article >,
> "Dee Randall" > wrote:

>> Isn't musli made up of all or part of oats (wheat, rye, barley,
>> etc.)? Yes. Isn't this the way many Europeans eat their musli --
>> pour a little milk or yogurt and fruit over it -- not cooked? Yes.
>> I've eaten it this way many times, but I always prefer added honey,
>> as well. I think COOKED oatmeal eaten cold IS Vile, too.
>> Dee Dee
>
> Yahbut this stuff is SOAKED overnight in the milk, not just a bowl of
> dry flakes with milk poured over and immediately ingested.

Yep - google recipes for Bircher muesli and you'll see that they call for
soaking overnight in milk. Some seem to soak everything (oats, dried
fruit, etc.) overnight, while others soak oats overnight and add nuts and
dried fruit just before eating, still other recipes use yoghurt.

This link has a bit of info and Dr Bircher's original recipe

http://www.about.ch/culture/food/birchermuesli.html

I do remember that when we flew home from our honeymoon in Hawaii almost
13 years ago breakfast on the plane included Bircher muesli,and I recall
that it was edible, but other than that I've never had my muesli this
way. I do prefer untoasted muesli, and sometimes make my own (my mum used
to make muesli too), but I've always just added the milk before eating.

Rhonda Anderson
Cranebrook, NSW, Australia

Dave Smith > wrote in
:

> Andy wrote:
>
>> What's the interest in oatmeal? I never understood that. Things being
>> nutritionally equal, there have to be dozens of better tasting, more
>> appealing and easier to prepare foods.
>>
>> I know! Millions of people can't be wrong, but...
>
> It must be a matter of taste. I like it. I was raised on the stuff.


I love porridge for breakfast on winter mornings. We always had brown
sugar on it when I was growing up, and I do that still sometimes, but
I've discovered that maple syrup on my porridge is even nicer <g>. I like
my porridge quite thick.

(I hope I'm right here - when Americans talk about eating oatmeal I've
always assumed they're talking about the same thing as porridge. If I'm
wrong, let me know!)

Rhond Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" > wrote in message
.5...
> Melba's Jammin' > wrote in
> :
>
>> In article >,
>> "Dee Randall" > wrote:
>
>>> Isn't musli made up of all or part of oats (wheat, rye, barley,
>>> etc.)? Yes. Isn't this the way many Europeans eat their musli --
>>> pour a little milk or yogurt and fruit over it -- not cooked? Yes.
>>> I've eaten it this way many times, but I always prefer added honey,
>>> as well. I think COOKED oatmeal eaten cold IS Vile, too.
>>> Dee Dee
>>
>> Yahbut this stuff is SOAKED overnight in the milk, not just a bowl of
>> dry flakes with milk poured over and immediately ingested.
>
> Yep - google recipes for Bircher muesli and you'll see that they call for
> soaking overnight in milk. Some seem to soak everything (oats, dried
> fruit, etc.) overnight, while others soak oats overnight and add nuts and
> dried fruit just before eating, still other recipes use yoghurt.
>
> This link has a bit of info and Dr Bircher's original recipe
>
> http://www.about.ch/culture/food/birchermuesli.html
>
> I do remember that when we flew home from our honeymoon in Hawaii almost
> 13 years ago breakfast on the plane included Bircher muesli,and I recall
> that it was edible, but other than that I've never had my muesli this
> way. I do prefer untoasted muesli, and sometimes make my own (my mum used
> to make muesli too), but I've always just added the milk before eating.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia

Interesting article, Rhonda. 8 APPLES!!! Do you remember whether they were
fresh or dried -- I would suppose if they were on the plane, they would've
been dried a bit?

Re store-bought musli, it has always been my impression that one poured it
out of the box/bag, poured milk/yogurt over it, and then ate it (without
soaking). Dry at best, sticking in the throat. But I never found anything
wrong with it that way. I had instant oatmeal once and that was not to my
liking; unsoaked musli probably being on the other end of the spectrum as
far as wet/dry is concerned.

Ikea carries two packaged Swiss musli with dried fruits. I just pour milk
over it, eat and go.
Dee Dee

"Rhonda Anderson" > wrote in message
.5...
> Dave Smith > wrote in
> :
>
>> Andy wrote:
>>
>>> What's the interest in oatmeal? I never understood that. Things being
>>> nutritionally equal, there have to be dozens of better tasting, more
>>> appealing and easier to prepare foods.
>>>
>>> I know! Millions of people can't be wrong, but...
>>
>> It must be a matter of taste. I like it. I was raised on the stuff.
>
>
> I love porridge for breakfast on winter mornings. We always had brown
> sugar on it when I was growing up, and I do that still sometimes, but
> I've discovered that maple syrup on my porridge is even nicer <g>. I like
> my porridge quite thick.
>
> (I hope I'm right here - when Americans talk about eating oatmeal I've
> always assumed they're talking about the same thing as porridge. If I'm
> wrong, let me know!)
>
> Rhond Anderson
> Cranebrook, NSW, Australia

Someone on this ng mentioned they thought Shady Farms maple syrup was very
good. It took a lot of looking to find it, finally finding it in the thick
and thin style at Whole Foods,Baltimore. (Not in the Vienna, VA Whole
Foods, Wegman's or TJ's).

It seems to me that brown sugar ALWAYS tastes like brown sugar and I
envision my teeth rotting as I'm eating it, but there are many nuances in
taste of maple syrup. I had stopped eating maple syrup because it was all
tasting alike, but I think Shady Farms is goona do it.
Dee Dee

Rhonda Anderson wrote:

> I love porridge for breakfast on winter mornings. We always had brown
> sugar on it when I was growing up, and I do that still sometimes, but
> I've discovered that maple syrup on my porridge is even nicer <g>. I like
> my porridge quite thick.
>
> (I hope I'm right here - when Americans talk about eating oatmeal I've
> always assumed they're talking about the same thing as porridge. If I'm
> wrong, let me know!)

I can't be 100% about the US. Here in Canada porridge is oat cereal. The
most common by far is oatmeal. but there are others, like Cream of Wheat and
Red River. I like them all, but oatmeal is my favourite. It is a toss up
between the other two. I always have all three on hand, and if I should feel
a need for variety it might depend on which one is closest to the pantry
door.

Dee Randall wrote:

> It seems to me that brown sugar ALWAYS tastes like brown sugar and I
> envision my teeth rotting as I'm eating it, but there are many nuances in
> taste of maple syrup. I had stopped eating maple syrup because it was all
> tasting alike, but I think Shady Farms is goona do it.

Of course brown sugar always tastes like brown sugar. It is supposed to. If
you want to change the taste, change the type of sugar. There are different
grades of brown sugar; light brown, dark brown, "raw", demerarra.

I expect some consistency in maple syrup too. When I buy my dark maple syrup I
expect it to be thick and robust. If I want something milder I get a lighter
grade.

As for tooth decay... Sugar is sugar. It doesn't matter if it is dark sugar,
white sugar or maple, if you have a spoonful of it or an ounce of syrup. It is
still going to coat your teeth with a sugar laden treat for bacteria.

Rhonda Anderson wrote:
>
> I hope I'm right here - when Americans talk about eating oatmeal I've
> always assumed they're talking about the same thing as porridge. If I'm
> wrong, let me know!

Of course oatmeal (when cooked in liquid) is a porridge, why would you
think otherwise... do you think Americans eat oats from a nose bag...
you watch way too many oaters.

Naturally, oatmeal, like other meals, is used in all manner of recipes,
from breads to meat loaf... some Americans even use oatmeal as a skin
defoliant, it's often included in soaps.

Merriam Webster

por·ridge
: alteration of pottage
: a soft food made by boiling meal of grains or legumes in milk or
water until thick
---

Sheldon Maypo

Sheldon wrote:

> Rhonda Anderson wrote:
> >
> > I hope I'm right here - when Americans talk about eating oatmeal I've
> > always assumed they're talking about the same thing as porridge. If I'm
> > wrong, let me know!
>
> Of course oatmeal (when cooked in liquid) is a porridge, why would you
> think otherwise... do you think Americans eat oats from a nose bag...
> you watch way too many oaters.
>
> Naturally, oatmeal, like other meals, is used in all manner of recipes,
> from breads to meat loaf... some Americans even use oatmeal as a skin
> defoliant, it's often included in soaps.
>
> Merriam Webster
>
> por·ridge
> : alteration of pottage
> : a soft food made by boiling meal of grains or legumes in milk or
> water until thick
>

Of course cooked oatmeal is porridge, but not all porridge is oatmeal.

Dave Smith wrote:
>> Of course oatmeal (when cooked in liquid) is a porridge, why would you
>> think otherwise... do you think Americans eat oats from a nose bag...
>> you watch way too many oaters.

> Of course cooked oatmeal is porridge, but not all porridge is oatmeal.

Wait..... To a Brit like me - and possibly Australians as well - there *is*
only one porridge, and that's made from oats.

When we boil rolled oats [labelled Porridge Oats in the supermarket] with
milk or water and add salt, sugar or honey to make a gloopy breakfast dish,
it is called Porridge. We don't call it anything else... and if you mention
Porridge to a Brit, s/he will know you mean the stuff made from oats that
you have for breakfast. In modern British English usage, that's the only
porridge there is.

So technically speaking, "a porridge" can be made from other substances in
some places outside the UK... but inside the UK and in some other
English-speaking places, "porridge" is only made from oats.

Oxford English Dictionary:
porridge n. food made by boiling oatmeal or cereal in water or milk

....and if you ask for "oatmeal" in the UK, you will be given finely ground -
almost powdered - uncooked oats.

*shrugs* just one o' them thar cultural differences I guess.
Sue
Portsmouth, UK
--
pen-drake location ntl-world-.-com minus hyphens.

EastneyEnder wrote:
> Dave Smith wrote:
> >> Of course oatmeal (when cooked in liquid) is a porridge, why would you
> >> think otherwise... do you think Americans eat oats from a nose bag...
> >> you watch way too many oaters.
>
> > Of course cooked oatmeal is porridge, but not all porridge is oatmeal.
>
> Wait..... To a Brit like me - and possibly Australians as well - there *is*
> only one porridge, and that's made from oats.

> Oxford English Dictionary:
> porridge n. food made by boiling oatmeal or cereal in water or milk

So Oxford supports both views. But , yeah, in britspeak porridge is
only oat porridge, which we call oatmeal despite it not being made from
meal.

Funny ol' world, and all that. I'm always surprised at the chauvinist
attitude in even kind responses. Someone owes Rhonda a biscuit.

Greg Zywicki

EastneyEnder wrote:

>
> > Of course cooked oatmeal is porridge, but not all porridge is oatmeal.
>
> Wait..... To a Brit like me - and possibly Australians as well - there *is*
> only one porridge, and that's made from oats.
>
> When we boil rolled oats [labelled Porridge Oats in the supermarket] with
> milk or water and add salt, sugar or honey to make a gloopy breakfast dish,
> it is called Porridge. We don't call it anything else... and if you mention
> Porridge to a Brit, s/he will know you mean the stuff made from oats that
> you have for breakfast. In modern British English usage, that's the only
> porridge there is.

My English grandmother and my father, raised by English parents and having spent
3 years in England during the war, used the terms oatmeal, porridge and oatmeal
porridge interchangeably. Oatmeal here in Canada is sold as oatmeal, coming as
instant, quick cooking, large flake or steel cut. Cream of Wheat and Red River
are both sold as hot cereal.


> So technically speaking, "a porridge" can be made from other substances in
> some places outside the UK... but inside the UK and in some other
> English-speaking places, "porridge" is only made from oats.
>
> Oxford English Dictionary:
> porridge n. food made by boiling oatmeal or cereal in water or milk
>
> ...and if you ask for "oatmeal" in the UK, you will be given finely ground -
> almost powdered - uncooked oats.

Especially when you back it up with a definition that indicates it doesn't have
to be oatmeal. :-)

I think that a lot of people assume that most people associate the word porridge
with oatmeal because it by far the most common. In the hot cereals section in
the grocery stores here we have usually one McCanns steel cut oats, at least
three variations of rolled oats by at least three different suppliers, and then
one row each of minute Cream of Wheat and the 8 minute stuff, and a row of Red
River, and sometimes one other. Basically, the non Oatmeal porridges account for
less than 10% of the hot cereal choices.

Let's face it, a lot of people just don't like porridge period. There are those
of us who consider oatmeal to be a tasty and healthy breakfast food, and then
there is a smaller number who like Cream of Wheat.

Dave Smith wrote:
> Especially when you back it up with a definition that indicates it doesn't
> have to be oatmeal. :-)

True, but here we don't eat any other kind of cereal porridge - only the oat
kind :-)

> Cream of Wheat and the 8 minute stuff, and a row of Red River, and sometimes
> one other. Basically, the non Oatmeal porridges account for less than 10% of
> the hot cereal choices.

Never see those here.
Oh, I lie.... I once saw a small box of Cream of Wheat in a small specialist
Caribbean shop in Ridley Road Market, Dalston, London. But I had to go home
& look it up on the internet to find out what it was, and what it was used
for!

We just don't do non-oat porridges here, so the term "oat porridge" and
"porridge" have become synonymous.

Sue
Portsmouth, UK
--
pen-drake location ntl-world-.-com minus hyphens.

Dave Smith wrote:
> In the hot cereals section in the grocery stores here we have usually one
> McCanns steel cut oats, at least three variations of rolled oats by at least
> three different suppliers, and then one row each of minute Cream of Wheat and
> the 8 minute stuff, and a row of Red River, and sometimes one other.

Oh yes - I meant to add.... In our hot cereal section here we normally get:

* Rolled Oats [supermarket generic, plus usually Scott's Porage Oats]
* Rolled Oats with added wheat bran
* Readybrek [an instant hot oat cereal but with no sugar or salt or
additives at all - very popular here]
* Oat So Simple [a recent export to the UK, first appeared 2 years ago. Not
keen on the stuff, and we don't get Peach flavour, like you do!].

plus in the more affluent supermarkets...
* Some kind of organic hand-rolled, woven (or whatever!) Rolled Oats.

And that's it.

"EastneyEnder" > wrote in
message eddie.starr...
>> ...and if you ask for "oatmeal" in the UK, you will be given finely
>> ground -
> almost powdered - uncooked oats.

In Scotland oatmeal is very well known in all its guises and used to be
a staple. They cook it with water and salt and in the old days, they
used to pour it into a wooden drawer to set) Slice of porridge
anyone)

"EastneyEnder" > wrote in
message eddie.starr...
> Dave Smith wrote:
>> In the hot cereals section in the grocery stores here we have
>> usually one
>> McCanns steel cut oats, at least three variations of rolled oats by
>> at least
>> three different suppliers, and then one row each of minute Cream of
>> Wheat and
>> the 8 minute stuff, and a row of Red River, and sometimes one other.
>
> Oh yes - I meant to add.... In our hot cereal section here we normally
> get:
>
> * Rolled Oats [supermarket generic, plus usually Scott's Porage Oats]
> * Rolled Oats with added wheat bran
> * Readybrek [an instant hot oat cereal but with no sugar or salt or
> additives at all - very popular here]
> * Oat So Simple [a recent export to the UK, first appeared 2 years
> ago. Not
> keen on the stuff, and we don't get Peach flavour, like you do!].
>
> plus in the more affluent supermarkets...
> * Some kind of organic hand-rolled, woven (or whatever!) Rolled Oats.

We get pinhead and steel cut oats too in Scotland

Ophelia wrote:
> We get pinhead and steel cut oats too in Scotland

Cool.
Well I was basing my list on what I can remember seeing in my local Co-Op
supermarket...
....and literally the other end of the country from you! :-)

"EastneyEnder" > wrote in
message eddie.starr...
> Ophelia wrote:
>> We get pinhead and steel cut oats too in Scotland
>
> Cool.
> Well I was basing my list on what I can remember seeing in my local
> Co-Op
> supermarket...
> ...and literally the other end of the country from you! :-)

Yes I understood that You are also in England) Scotland has a
cultural history of using oatmeal
>

Ophelia

> In Scotland oatmeal is very well known in all its guises and used to be
> a staple. They cook it with water and salt and in the old days, they
> used to pour it into a wooden drawer to set) Slice of porridge
> anyone)

When I lived in Scotland (for a year, while attending St. Andrews), I
discovered an entire new world of oatmeal creations, including that drink --
what is it? With scotch and hot water?? I didn't dream that, did I???

Spitz
--
"Home, James, and don't spare the horses!"

"Spitzmaus" > wrote in message
...
> Ophelia
>
>> In Scotland oatmeal is very well known in all its guises and used to
>> be
>> a staple. They cook it with water and salt and in the old days, they
>> used to pour it into a wooden drawer to set) Slice of porridge
>> anyone)
>
> When I lived in Scotland (for a year, while attending St. Andrews), I
> discovered an entire new world of oatmeal creations, including that
> drink --
> what is it? With scotch and hot water?? I didn't dream that, did
> I???

Hmm was it a hot toddy? scotch, hot water and honey?

If you mean a pudding with oatmeal, scotch, cream etc?? that is called
Cranachan

If you want a recipe I can give you one I can't think of a drink with
oatmeal and scotch.

On Mon, 14 Nov 2005 20:59:16 +0100, jake >
wrote:

>Melba's Jammin' wrote:
>> In article >,
>> jake > wrote:
>>
>>
>>>LurfysMa wrote:
>>>
>>>
>>>>On Sat, 12 Nov 2005 23:23:16 -0600, Melba's Jammin'
> wrote:
>>>>
>>>>
>>>>
>>>>>Heidi the Hygienist told me that one of her patients does this with
>>>>>oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
>>>>>eats it cold in the morning. Uncooked, I guess. I think it sounds
>>>>>disgusting. Has anyone ever heard of this or eaten it? Gack.
>>>>
>>>>
>>>>For the past year or so I have been using a method that I think I read
>>>>about here. It's for steel cut oats.
>>>>
>>>>Place the oats in a dish.
>>>>Cover with water (about 2:1).
>>>>Microwave about 1 minute -- just until it starts to boil.
>>>>Cover and place in refrigerator overnight.
>>>>
>>>>The next morning, I have delicious oatmeal that takes just reheating
>>>>as opposed to 20-30 minutes of cooking.
>>>>
>>>
>>>I'm goign to try that method. It sounds so quick!
>>
>>
>> Quick!? Are you kidding? It takes all night!
>
>But it won't take up much of my time

Exactly.

My usual drill is to make the next batch right after I finish the
previous one.

I rinse out the bowl, pour in the oats, add hot water from the instant
hot tap (about 190 degrees), microwave 30 seconds, cover and place in
the frig.

I always have instant oatmeal in the frig.

--
For email, use

LurfysMa wrote:
> On Mon, 14 Nov 2005 20:59:16 +0100, jake >
> wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>In article >,
>>> jake > wrote:
>>>
>>>
>>>
>>>>LurfysMa wrote:
>>>>
>>>>
>>>>
>>>>>On Sat, 12 Nov 2005 23:23:16 -0600, Melba's Jammin'
> wrote:
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>Heidi the Hygienist told me that one of her patients does this with
>>>>>>oatmeal: Mixes milk with it, 2:1, sets it in the fridge overnight and
>>>>>>eats it cold in the morning. Uncooked, I guess. I think it sounds
>>>>>>disgusting. Has anyone ever heard of this or eaten it? Gack.
>>>>>
>>>>>
>>>>>For the past year or so I have been using a method that I think I read
>>>>>about here. It's for steel cut oats.
>>>>>
>>>>>Place the oats in a dish.
>>>>>Cover with water (about 2:1).
>>>>>Microwave about 1 minute -- just until it starts to boil.
>>>>>Cover and place in refrigerator overnight.
>>>>>
>>>>>The next morning, I have delicious oatmeal that takes just reheating
>>>>>as opposed to 20-30 minutes of cooking.
>>>>>
>>>>
>>>>I'm goign to try that method. It sounds so quick!
>>>
>>>
>>>Quick!? Are you kidding? It takes all night!
>>
>>But it won't take up much of my time
>
>
> Exactly.
>
> My usual drill is to make the next batch right after I finish the
> previous one.
>
> I rinse out the bowl, pour in the oats, add hot water from the instant
> hot tap (about 190 degrees), microwave 30 seconds, cover and place in
> the frig.
>
> I always have instant oatmeal in the frig.
>
I am not even sure instant is sold here!

sf wrote:

> On Mon, 14 Nov 2005 21:09:16 +0100, jake wrote:
>
>
>>So if my post was offensive, I apologize.
>
>
>
> Apology accepted.
>
> --
>
> Practice safe eating. Always use condiments.

Okidoke

jake wrote:
> Sheldon wrote:
> >
> > Hmm, ice cold from the fridge does indeed sound awful... why not just
> > use instant... what is it, three minutes in the nuker, and no pot to
> > clean.
>
> Does it come in a disposable pot, In your part of the world, then?

Sure, nuke in a styrofoam cup, then!

Jake, where do you keep your brains, in a contact lens case... then?

Sheldon

On Sun, 13 Nov 2005 10:42:25 -0500, Dave Smith
> wrote:

>I stopped eating it for years but recently got back into it. I have it ever
>morning. For a while I was making it four servings at a time, eating one and
>then nuking a serving of it each morning. I decided that it was better to
>just make it fresh each morning. I did make an exception yesterday when I
>made a double batch. The second serving was added to a batch of pancake
>batter that I had this morning.

Give this a shot sometime. I used to eat it every morning. Probably
should start again. I love these. You can definitely use sugar
instead of Splenda.

* Exported from MasterCook *

Oatmeal Pancake

Recipe By amsel
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg -- slightly beaten
1/3 cup oatmeal
1 teaspoon Splenda® granular
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Combine all ingredients. Pour into a buttered skillet, and press the
pancake so it's level all the way across. Fry at medium heat until
browned on both sides. Serve with butter.


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

Per Serving (excluding unknown items): 177 Calories; 6g Fat (31.8%
calories from fat); 10g Protein; 20g Carbohydrate; 3g Dietary Fiber;
187mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1 Fat.
--
Wash away the gray to respond.

On Mon, 14 Nov 2005 20:13:24 GMT, jay > wrote:

>On Sun, 13 Nov 2005 21:38:56 +0000, Curly Sue wrote:
>
>> jake, where is "here"? (i.e., where are you?)
>
>Netherlands..where they does things right..

An old RFC friend from the Netherlands told me about a yummy beverage
that she makes there. Hot milk with anise extract and sugar. She
said that sugar cubes are sold there with the anise flavor already in
them. This stuff is so good!!

Carol
--
Wash away the gray to respond.

Ophelia wrote:

> >
> > When I lived in Scotland (for a year, while attending St. Andrews), I
> > discovered an entire new world of oatmeal creations, including that
> > drink --
> > what is it? With scotch and hot water?? I didn't dream that, did
> > I???
>
> Hmm was it a hot toddy? scotch, hot water and honey?
>
> If you mean a pudding with oatmeal, scotch, cream etc?? that is called
> Cranachan
>
> If you want a recipe I can give you one I can't think of a drink with
> oatmeal and scotch.

No, it wasn't a hot toddy. Toddies I love, and I often put lemon in mine
along with the honey, hot water and scotch. I could*swear* the drink had
oatmeal in it; still, perhaps I consumed so much scotch I *thought* it
contained oatmeal. It was hot, I remember that part, and rather "yucky,"
what with the oatmeal floating in it and all . . .

I'm beginning to think I *did* dream the whole thing!

The Cranachan, now, that sounds terrific. I'd love the recipe, Ophelia.
Thanks.

Spitz
--
"Home, James, and don't spare the horses!"

"Spitzmaus" > wrote in message
...


>
> I'm beginning to think I *did* dream the whole thing!


Oh I have realised what your drink is!!!!!!!! Athol Brose!!! It is not
something I think about or have much)))) Recipe below

> The Cranachan, now, that sounds terrific. I'd love the recipe,
> Ophelia.
> Thanks.





Athol Brose

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
The oatmeal is prepared by putting it into a basin and mixing with cold
water until the consistency is that of a thick paste. Leave for half an
hour and then put through a fine strainer, pressing with a wooden spoon
to extract as much liquid as possible. Throw away the oatmeal and use
the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of
the prepared oatmeal and stir well. (Purists insist on a silver spoon
for stirring!) Put into a quart bottle and fill with malt whisky; shake
before serving.

Cranachan

Ingredients:
3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown.
Whisk the cream into a soft consistency and mix in the oatmeal and
Drambuie (alternatively, use a few drops vanilla essence or other
flavouring of your choice). Serve in tall glasses. A popular variation
is to mix in 6oz (one and a half cups) of fresh raspberries. Or use
vanilla ice cream instead of cream.

EastneyEnder > wrote in
eddie.starr:

> Dave Smith wrote:

(I think there's a missing attribution here)

>>> Of course oatmeal (when cooked in liquid) is a porridge, why would
>>> you think otherwise... do you think Americans eat oats from a nose
>>> bag... you watch way too many oaters.
>
> > Of course cooked oatmeal is porridge, but not all porridge is
> > oatmeal.
>
> Wait..... To a Brit like me - and possibly Australians as well - there
> *is* only one porridge, and that's made from oats.
>

When I think of porridge I think of porridge made from rolled oats, and I
think for the vast majority of Australians porridge means oats.

I have eaten a wheat porridge - when I was studying agriculture we had to
do prac sessions on properties in our holidays. One wheat and sheep place
I stayed at made porridge from wheat they kept from harvest. Whole wheat
grains, not cracked or rolled, which soaked on the Aga all night long. It
was nice, but it isn't what I usually think of when I think of porridge.

The reason I asked whether when Americans referred to oatmeal they were
meaning what I mean by porridge, were twofold. One, there are so many
things where the terms differ between countries - we can be using the
same word and talking about two different things, or using two different
words to talk about the same thing - that I try not to make assumptions.
Two - oatmeal to me conjured up images of a more finely ground product,
rather than rolled oats. Also, it was late, I was tired, and I suddenly
worried that maybe I was assuming something about porridge and oatmeal
that I shouldn't be and people might get annoyed <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

In article >, Rhonda Anderson > wrote:
>EastneyEnder > wrote in
reddie.starr:
>> Dave Smith wrote:
>
> (I think there's a missing attribution here)
>
>>>> Of course oatmeal (when cooked in liquid) is a porridge, why would
>>>> you think otherwise... do you think Americans eat oats from a nose
>>>> bag... you watch way too many oaters.
>>
>> > Of course cooked oatmeal is porridge, but not all porridge is
>> > oatmeal.
>>
>> Wait..... To a Brit like me - and possibly Australians as well - there
>> *is* only one porridge, and that's made from oats.
>
>When I think of porridge I think of porridge made from rolled oats, and I
>think for the vast majority of Australians porridge means oats.

That's because porridge *is* rolled oats (and Uncle Toby's is *the*
rolled oats ;-).

Cheers, Phred.

--
LID

Damsel in dis Dress wrote:
>
> On Sun, 13 Nov 2005 10:42:25 -0500, Dave Smith
> > wrote:
>
> >I stopped eating it for years but recently got back into it. I have it ever
> >morning. For a while I was making it four servings at a time, eating one and
> >then nuking a serving of it each morning. I decided that it was better to
> >just make it fresh each morning. I did make an exception yesterday when I
> >made a double batch. The second serving was added to a batch of pancake
> >batter that I had this morning.
>
> Give this a shot sometime. I used to eat it every morning. Probably
> should start again. I love these. You can definitely use sugar
> instead of Splenda.
>
> * Exported from MasterCook *
>
> Oatmeal Pancake
>
> Recipe By amsel
> Serving Size : 1 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 large egg -- slightly beaten
> 1/3 cup oatmeal
> 1 teaspoon Splenda® granular
> 1/2 teaspoon vanilla
> 1/4 teaspoon cinnamon
>
> Combine all ingredients. Pour into a buttered skillet, and press the
> pancake so it's level all the way across. Fry at medium heat until
> browned on both sides. Serve with butter.

Thanks Carol...sounds like a good one since I'm diabetic. I'll try it
for a change from my usual breakfast of one egg and two pieces of toast.
How is Crash doing today? I'm due for a hernia repair next tuesday and
am anxious to get it over.....Sharon
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 177 Calories; 6g Fat (31.8%
> calories from fat); 10g Protein; 20g Carbohydrate; 3g Dietary Fiber;
> 187mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
> Meat; 1 Fat.
> --
> Wash away the gray to respond.

EastneyEnder wrote:

>
> > Especially when you back it up with a definition that indicates it doesn't
> > have to be oatmeal. :-)
>
> True, but here we don't eat any other kind of cereal porridge - only the oat
> kind :-)
>
> > Cream of Wheat and the 8 minute stuff, and a row of Red River, and sometimes
> > one other. Basically, the non Oatmeal porridges account for less than 10% of
> > the hot cereal choices.
>
> Never see those here.
> Oh, I lie.... I once saw a small box of Cream of Wheat in a small specialist
> Caribbean shop in Ridley Road Market, Dalston, London. But I had to go home
> & look it up on the internet to find out what it was, and what it was used
> for!

So if you were buy some Cream of Wheat and cook it up, would you not call it
porridge? When I used to have Shredded Wheat for breakfast every day I could
honestly say that I had Shredded Wheat, or that I had cereal. It was the only cold
cereal that I ate. But there were still other cereals.

> We just don't do non-oat porridges here, so the term "oat porridge" and
> "porridge" have become synonymous.

Some of them are good. I like Cream of Wheat once in a while, and Red River, which
is every bit as tasty as oatmeal, but different.

In article >, Andy <q>
wrote:

> What's the interest in oatmeal? I never understood that. Things being
> nutritionally equal, there have to be dozens of better tasting, more
> appealing and easier to prepare foods.

We like the taste, it is nutty and warm and filling. We eat it with
brown sugar, milk and raisins and/or chopped apples. When we host the
mens' breakfast for our church, we sometimes have an oatmeal bar with
coconut, nuts, different dried fruit, cinnamon, apples, chocolate chips,
brown sugar, etc out and people put what they want on it and it has
always been well received. I despise the quick oats, though I don't
think the steel cut are so much better than the regular rolled oats to
warrant the price difference and time to prepare it.

But, you don't have to eat it if you don't like it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Dave Smith > wrote:

> I stopped eating it for years but recently got back into it. I have it ever
> morning. For a while I was making it four servings at a time, eating one and
> then nuking a serving of it each morning. I decided that it was better to
> just make it fresh each morning. I did make an exception yesterday when I
> made a double batch. The second serving was added to a batch of pancake
> batter that I had this morning.

The leftovers also make a great loaf of bread.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/