Anybody out there ever cook old fashioned oats in a slow cooker?
Results? Recipes? Anecdotes?

D wants me to ask.

modom

modom wrote:
> Anybody out there ever cook old fashioned oats in a slow cooker?
> Results? Recipes? Anecdotes?
>
> D wants me to ask.
>
> modom

HEre is the recipe I have from my crockpot book:

Cracked wheat
Oatmeal
Grits
Cornmeal Mush

**quick cooking varieties should NOT be used

Use package directions for amount of salt and water per cup of your
choice of cereal. Cover and cook for 8-9 hours on Low setting.

In article >,
modom > wrote:

> Anybody out there ever cook old fashioned oats in a slow cooker?
> Results? Recipes? Anecdotes?
>
> D wants me to ask.
>
> modom

No, but prompted by the recent question here about nuking it, I've been
eating oatmeal frequently in the last week or so. And enjoying it, too.
I sprinkle Butter Buds over it and add some jam.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Modom wrote:

> Anybody out there ever cook old fashioned oats in a slow cooker?
> Results? Recipes? Anecdotes?
>
> D wants me to ask.

I cook a week's worth of steel-cut oats in a slow cooker. I use one cup of
oats to eight cups of milk, put the cooker on HIGH for about 15 minutes,
then turn it to LOW for about eight hours. Best oatmeal I've ever had; it's
almost like tapioca pudding.

I used to cook rolled oats similarly, but they're not as delectable as
steel-cut. They also don't take as long; they'd finish cooking after about
90 minutes.

Bob

On Mon, 13 Feb 2006 21:14:57 -0600, modom > wrote:

>Anybody out there ever cook old fashioned oats in a slow cooker?
>Results? Recipes? Anecdotes?
>
>D wants me to ask.
>
>modom

Are you talking about steel cut oats? I have done those overnight in a
slow cooker, with good results. I did have to cut back on the water
by a cup or so per cup of oatmeal, as the evaporation is much less.

Christine

at Tue, 14 Feb 2006 03:14:57 GMT in <omi2v11on3cmfftpmdcfo96epkvhe0rac9@
4ax.com>, somebody (modom) wrote :

>Anybody out there ever cook old fashioned oats in a slow cooker?
>Results? Recipes? Anecdotes?

You want to use steel-cut oats. Regular rolled oats have a tendency to
dissolve into a paste remarkably similar to spackle with the long overnight
process.

I usually use 4 cups water to 1 cup oats. Set on low.

For a really rich version you can use 4 cups milk. However, I've found that
2 cups milk, 2 cups water is better. The texture improves slightly over the
full-milk version which always seems slightly dry and paradoxically less
creamy.

If you can afford the expense, Chefshop.com sells quite simply the best
oats you can buy - The Oatmeal of Alford. There is just no comparison.
Compared to standard steel-cut oats (e.g. McCann's, they have a much more
assertive oatey flavour and the texture is impossibly creamy - MUCH
creamier than any other porridge you will ever have had.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
...
> at Tue, 14 Feb 2006 03:14:57 GMT in <omi2v11on3cmfftpmdcfo96epkvhe0rac9@
> 4ax.com>, somebody (modom) wrote :
>
>>Anybody out there ever cook old fashioned oats in a slow cooker?
>>Results? Recipes? Anecdotes?
>
> You want to use steel-cut oats. Regular rolled oats have a tendency to
> dissolve into a paste remarkably similar to spackle with the long
> overnight
> process.
>
> I usually use 4 cups water to 1 cup oats. Set on low.
>
> For a really rich version you can use 4 cups milk. However, I've found
> that
> 2 cups milk, 2 cups water is better. The texture improves slightly over
> the
> full-milk version which always seems slightly dry and paradoxically less
> creamy.
>
> If you can afford the expense, Chefshop.com sells quite simply the best
> oats you can buy - The Oatmeal of Alford. There is just no comparison.
> Compared to standard steel-cut oats (e.g. McCann's, they have a much more
> assertive oatey flavour and the texture is impossibly creamy - MUCH
> creamier than any other porridge you will ever have had.
>
> --
> Alex Rast

How do "Alford's" compare to "Country Choice" Certified Organic, Distributed
by Eden Prairie, MN, carried by Trader Joe's, if you tried these.
I eat these everyday I'm home. I love them.
Every night I soak them in water. The next morning they cook in about 10
minutes on low.
$2.49 for 1 lb. 14 oz = 840 g.
Dee Dee

On Mon, 13 Feb 2006 21:14:57 -0600, modom > wrote:
> Anybody out there ever cook old fashioned oats in a slow cooker?
> Results? Recipes? Anecdotes?

I don't think you would use rolled oats. It'd be mushy.

For cracked oats, 8 hours (if you are talking about overnight)
is a bit much. I use a timer and turn on the pot about
4 hours before the meal.

Lately I have been using oat groats which is what cracked
oats were before they were cracked. Seems to handle the long
cooking time better.

at Tue, 14 Feb 2006 15:07:22 GMT in >,
(Dee Randall) wrote :
>"Alex Rast" > wrote in message
...
....
>>
>> If you can afford the expense, Chefshop.com sells quite simply the
>> best oats you can buy - The Oatmeal of Alford. There is just no
>> comparison. Compared to standard steel-cut oats (e.g. McCann's, they
>> have a much more assertive oatey flavour and the texture is impossibly
>> creamy - MUCH creamier than any other porridge you will ever have had.
>
>How do "Alford's" compare to "Country Choice" Certified Organic,
>Distributed by Eden Prairie, MN, carried by Trader Joe's, if you tried
>these. I eat these everyday I'm home. I love them.
>Every night I soak them in water. The next morning they cook in about
>10 minutes on low.
>$2.49 for 1 lb. 14 oz = 840 g.

It makes them seem like a cheap generic. The Oatmeal of Alford is just
completely in another league from other oats. I don't know that I can
convey the difference adequately - you have to try them to understand. It's
a bit like reaching spiritual enlightenment - nobody can explain what
they've seen or experienced, but when they know, they know.

I'm trying to think of comparisons, but all the analogous things I can
think of have the same character - you have to have tried the better
version to understand what I'm saying. Thus:

Ordinary fresh strawberries vs. Frog's Song Farm strawberries.
Ordinary USDA Prime beef vs. Skagit River Ranch.
Ordinary carrots vs. Dungeness Farms carrots.

But hopefully these examples give you the idea. I'm sure you've had certain
foods of local and/or special sources that have been a transforming
experience, things that redefine your notions of the possible. That's the
kind of difference I'm trying to get across here.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Wed 15 Feb 2006 02:28:25a, Thus Spake Zarathustra, or was it Alex Rast?

> at Tue, 14 Feb 2006 15:07:22 GMT in
> >, (Dee Randall)
> wrote :
>>"Alex Rast" > wrote in message
.. . ...
>>>
>>> If you can afford the expense, Chefshop.com sells quite simply the
>>> best oats you can buy - The Oatmeal of Alford. There is just no
>>> comparison. Compared to standard steel-cut oats (e.g. McCann's, they
>>> have a much more assertive oatey flavour and the texture is impossibly
>>> creamy - MUCH creamier than any other porridge you will ever have had.
>>
>>How do "Alford's" compare to "Country Choice" Certified Organic,
>>Distributed by Eden Prairie, MN, carried by Trader Joe's, if you tried
>>these. I eat these everyday I'm home. I love them.
>>Every night I soak them in water. The next morning they cook in about
>>10 minutes on low.
>>$2.49 for 1 lb. 14 oz = 840 g.
>
> It makes them seem like a cheap generic. The Oatmeal of Alford is just
> completely in another league from other oats. I don't know that I can
> convey the difference adequately - you have to try them to understand.
> It's a bit like reaching spiritual enlightenment - nobody can explain
> what they've seen or experienced, but when they know, they know.
>
> I'm trying to think of comparisons, but all the analogous things I can
> think of have the same character - you have to have tried the better
> version to understand what I'm saying. Thus:
>
> Ordinary fresh strawberries vs. Frog's Song Farm strawberries.
> Ordinary USDA Prime beef vs. Skagit River Ranch.
> Ordinary carrots vs. Dungeness Farms carrots.
>
> But hopefully these examples give you the idea. I'm sure you've had
> certain foods of local and/or special sources that have been a
> transforming experience, things that redefine your notions of the
> possible. That's the kind of difference I'm trying to get across here.

Alas, I fear I shall never be enlightened. <g>

--
Wayne Boatwright o¿o
____________________

BIOYA

modom wrote:
> Anybody out there ever cook old fashioned oats in a slow cooker?

lol

slo oats in a slo cooker
we goin eat or we goin starve to death

> $2.49 for 1 lb. 14 oz = 840 g.
>

454 g is a lb so 840 g can't be 14 0z. (because 16 oz is a lb)

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Alex Rast" > wrote in message
...
> at Tue, 14 Feb 2006 15:07:22 GMT in >,
> (Dee Randall) wrote :
>>"Alex Rast" > wrote in message
.. .
> ...
>>>
>>> If you can afford the expense, Chefshop.com sells quite simply the
>>> best oats you can buy - The Oatmeal of Alford. There is just no
>>> comparison. Compared to standard steel-cut oats (e.g. McCann's, they
>>> have a much more assertive oatey flavour and the texture is impossibly
>>> creamy - MUCH creamier than any other porridge you will ever have had.
>>
>>How do "Alford's" compare to "Country Choice" Certified Organic,
>>Distributed by Eden Prairie, MN, carried by Trader Joe's, if you tried
>>these. I eat these everyday I'm home. I love them.
>>Every night I soak them in water. The next morning they cook in about
>>10 minutes on low.
>>$2.49 for 1 lb. 14 oz = 840 g.
>
> It makes them seem like a cheap generic. The Oatmeal of Alford is just
> completely in another league from other oats. I don't know that I can
> convey the difference adequately - you have to try them to understand.
> It's
> a bit like reaching spiritual enlightenment - nobody can explain what
> they've seen or experienced, but when they know, they know.
>
> I'm trying to think of comparisons, but all the analogous things I can
> think of have the same character - you have to have tried the better
> version to understand what I'm saying. Thus:
>
> Ordinary fresh strawberries vs. Frog's Song Farm strawberries.
> Ordinary USDA Prime beef vs. Skagit River Ranch.
> Ordinary carrots vs. Dungeness Farms carrots.
>
> But hopefully these examples give you the idea. I'm sure you've had
> certain
> foods of local and/or special sources that have been a transforming
> experience, things that redefine your notions of the possible. That's the
> kind of difference I'm trying to get across here.
> --
> Alex Rast

http://www.oatmealofalford.com/
I wonder if Ophelia has ever eaten this brand.
I sent an email to ask if they sell these in the US.
Oops I see you can order them from
http://chefshop.com/searchresult.asp...85BRACT66&tpc=
$8.49 for 2.2#, but I can't get to the shipping estimator without logging
in.
This site has a multitude of sinful items --
I've been looking for unsulphited citron (other than King Arthur's) but this
site doesn't say 'unsulphured' on their citron.
Organic Meyer Lemon Marmalade, too $12.49
Rattling on.
Thanks for the information about Alford! But tell me, have you eaten TJ's
brand steel-cut --
I'll try Alford.
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Wed 15 Feb 2006 02:28:25a, Thus Spake Zarathustra, or was it Alex Rast?
>
>> at Tue, 14 Feb 2006 15:07:22 GMT in
>> >, (Dee Randall)
>> wrote :
>>>"Alex Rast" > wrote in message
. .. ...
>>>>
>>>> If you can afford the expense, Chefshop.com sells quite simply the
>>>> best oats you can buy - The Oatmeal of Alford. There is just no
>>>> comparison. Compared to standard steel-cut oats (e.g. McCann's, they
>>>> have a much more assertive oatey flavour and the texture is impossibly
>>>> creamy - MUCH creamier than any other porridge you will ever have had.
>>>
>>>How do "Alford's" compare to "Country Choice" Certified Organic,
>>>Distributed by Eden Prairie, MN, carried by Trader Joe's, if you tried
>>>these. I eat these everyday I'm home. I love them.
>>>Every night I soak them in water. The next morning they cook in about
>>>10 minutes on low.
>>>$2.49 for 1 lb. 14 oz = 840 g.
>>
>> It makes them seem like a cheap generic. The Oatmeal of Alford is just
>> completely in another league from other oats. I don't know that I can
>> convey the difference adequately - you have to try them to understand.
>> It's a bit like reaching spiritual enlightenment - nobody can explain
>> what they've seen or experienced, but when they know, they know.
>>
>> I'm trying to think of comparisons, but all the analogous things I can
>> think of have the same character - you have to have tried the better
>> version to understand what I'm saying. Thus:
>>
>> Ordinary fresh strawberries vs. Frog's Song Farm strawberries.
>> Ordinary USDA Prime beef vs. Skagit River Ranch.
>> Ordinary carrots vs. Dungeness Farms carrots.
>>
>> But hopefully these examples give you the idea. I'm sure you've had
>> certain foods of local and/or special sources that have been a
>> transforming experience, things that redefine your notions of the
>> possible. That's the kind of difference I'm trying to get across here.
>
> Alas, I fear I shall never be enlightened. <g>
>
> --
> Wayne Boatwright o¿o

Reading further about the Alford, I see that one can cook them in the
microwave -- well, that speaks volumes (to me).
I am now wondering about Alford.
Alex, have you, could you, would you, recommend cooking them in the
microwave?
I know there are advocates of microwave cooking, but it's still not my
forte. Me, Old-fashioned? I buy every new bells-and-whistles appliance I can
afford.
Thanks,
Dee Dee

"Mr Libido Incognito" > wrote in message
...
>
>
>> $2.49 for 1 lb. 14 oz = 840 g.
>>
>
> 454 g is a lb so 840 g can't be 14 0z. (because 16 oz is a lb)
>
Whut! Read again!
Dee Dee

"Alex Rast" > wrote in message
...
> at Tue, 14 Feb 2006 15:07:22 GMT in >,
> (Dee Randall) wrote :
> >"Alex Rast" > wrote in message
> ...
> ...
> >>
> >> If you can afford the expense, Chefshop.com sells quite simply the
> >> best oats you can buy - The Oatmeal of Alford. There is just no
> >> comparison. Compared to standard steel-cut oats (e.g. McCann's, they
> >> have a much more assertive oatey flavour and the texture is impossibly
> >> creamy - MUCH creamier than any other porridge you will ever have had.

I don't know. I like to know I'm having oats. Nutty, textured, not too goopy
oats. If it's creamy like porridge I fear I might get grossed out. Then
again I've never tried them as you say so what do I know. I like my oatmeal
with raisins, cinnamon, and just a dot of cream.

at Wed, 15 Feb 2006 14:23:47 GMT in >,
(Dee Randall) wrote :

>
>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
. 228.19...
>> On Wed 15 Feb 2006 02:28:25a, Thus Spake Zarathustra, or was it Alex
>> Rast?
>>
>>> at Tue, 14 Feb 2006 15:07:22 GMT in
>>> >, (Dee
>>> <Randall)
>>> wrote :
>>>>"Alex Rast" > wrote in message
.. . ...
>>>>>
>>>>> If you can afford the expense, Chefshop.com sells quite simply the
>>>>> best oats you can buy - The Oatmeal of Alford. There is just no
>>>>> comparison. Compared to standard steel-cut oats (e.g. McCann's,
>>>>> they have a much more assertive oatey flavour and the texture is
>>>>> impossibly creamy - MUCH creamier than any other porridge you will
>>>>> ever have had.
>
>Reading further about the Alford, I see that one can cook them in the
>microwave -- well, that speaks volumes (to me).

In a positive or a negative sense?

>I am now wondering about Alford.
>Alex, have you, could you, would you, recommend cooking them in the
>microwave?

I don't own a microwave so there I have no information to impart.

at Wed, 15 Feb 2006 21:58:51 GMT in
> ,
(rox formerly rmg) wrote :
>
>I don't know. I like to know I'm having oats. Nutty, textured, not too
>goopy oats. If it's creamy like porridge I fear I might get grossed out.
>Then again I've never tried them as you say so what do I know. I like my
>oatmeal with raisins, cinnamon, and just a dot of cream.

No, I think you misunderstood. Alford doesn't dissolve into an
unrecognisable mass. The oats stay whole and nicely firm - "al dente" you
might say. But they render up in addition a mass of creamy goodness, so
that you get a suspension of very oatey-tasting and well-defined oat groats
in a creamy pudding-like semifluid. It doesn't come out gloppy.

By all means use your favourite additions, but I encourage you to try it
just once without, in order to understand that the flavour of really first-
rate oats can stand on its own. (Not that I haven't added things in the
past. Some examples: currants, almonds, hazelnuts, cocoa, chocolate,
cinnamon, almond butter, peanut butter, dark Muscovado sugar)

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

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

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

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

--
Wayne Boatwright o¿o
____________________

BIOYA

Dee Randall wrote:
> >
> http://www.oatmealofalford.com/
> I wonder if Ophelia has ever eaten this brand.
> I sent an email to ask if they sell these in the US.
> Oops I see you can order them from
> http://chefshop.com/searchresult.asp...85BRACT66&tpc=
> $8.49 for 2.2#, but I can't get to the shipping estimator without logging
> in.
> This site has a multitude of sinful items --
> I've been looking for unsulphited citron (other than King Arthur's) but this
> site doesn't say 'unsulphured' on their citron.
> Organic Meyer Lemon Marmalade, too $12.49
> Rattling on.
> Thanks for the information about Alford! But tell me, have you eaten TJ's
> brand steel-cut --
> I'll try Alford.
> Dee Dee

Perusing yestrerday I discovered this web site, seems to have great
prices on a multitude of products including oats. Bulk quantities seem
like you'd need a few people to share, and shipping is about $4.50
regardless the order size.

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

Sheldon

Sheldon wrote:
>
> Perusing yestrerday I discovered this web site, seems to have great
> prices on a multitude of products including oats. Bulk quantities seem
> like you'd need a few people to share, and shipping is about $4.50
> regardless the order size.
>
> http://www.store.honeyvillegrain.com...ROD&ProdID=360
>
> Sheldon


I've never had steel cut oats and after the discussion here and having
seen Alton Brown's episode I'm gonna have to try them. Hopefully, my
local GNC store will have them. Time to dig out the crockpot.

And be sure and let us know you like yours Sheldon, when you get it.

itsjoannotjoann wrote:
> Sheldon wrote:
> >
> > Perusing yestrerday I discovered this web site, seems to have great
> > prices on a multitude of products including oats. Bulk quantities seem
> > like you'd need a few people to share, and shipping is about $4.50
> > regardless the order size.
> >
> > http://www.store.honeyvillegrain.com...ROD&ProdID=360
> >
> > Sheldon
>
>
> I've never had steel cut oats and after the discussion here and having
> seen Alton Brown's episode I'm gonna have to try them. Hopefully, my
> local GNC store will have them. Time to dig out the crockpot.

I bought a tin of McCann's at the local stupidmarket. I'm sure I paid
extra for that tin... but I must admit it's a nice storage container.
Eventually I'd like to try toasting the steel cut oats as is
recommended at the McCann's web site.

http://www.mccanns.ie/index.html

> And be sure and let us know you like yours Sheldon, when you get it.

I certainly will... far be it from me to be reticent. <g>

According to Amazon.com my slow cooker has already been shipped via Fed
Ex. However, I happen to like UPS much better... they have a steady
driver in this area and we already know each other as we often take a
few minutes to chat, so my packges get white glove treatment.
Conversely Fed Ex uses all part timers and always someone new, I've
never seen the same driver twice... they are generally surly (they
obviously hate their job) and lazy about waiting for me to answer the
door if a signature is required so they just drive off if I'm not there
in 30 seconds, and if no sig is needed they tend to just toss the
package in the general direction, often leaving them where it will be
out in the weather, and my house has a very large overhang by the
garage door, there's no reason for a package to get wet. The one time
Fed Ex left a small package inside my front storm door they didn't
latch it, it was windy that day and my door must have been blown about
until it became sprung on its hinges... now I really need a new door...
Fed Ex needs to change it's name to Fed Schmucks!

Sheldon

"Sheldon" > writes:
>I bought a tin of McCann's at the local stupidmarket. I'm sure I paid
>extra for that tin... but I must admit it's a nice storage container.

I'm sure others will chime in with the same advice, but after buying
the McCann's tin, I found that bulk steel-cut oats at a local "Wild Oats"
grocery is a fraction of the price of the McCann's.

In the last couple of days, while on a trip, I had some ordinary
quick-cooking oatmeal, and found it to be flavorless and texture-less.
Once home, I tried some quick-cooking McCann's, and found that to have
some flavor, at least. I'm sold now, steel-cut is the way to go.

Today, my wife made some "multi-grain" cereal that she found sitting
next to the steel-cut oats at Wild Oats. The overall flavor had some
whole wheat tones to it, and the texture was like it was riddled with
birdseed. I didn't care for it much, although I'm sure some people really
love it. Back to steel-cuts oatmeal or oat bran cereal (McCann's too --
has a texture not unlike Cream of Wheat, but a distinct oat flavor)
tomorrow.

"guy klose" > wrote in message
...
> "Sheldon" > writes:
>>I bought a tin of McCann's at the local stupidmarket. I'm sure I paid
>>extra for that tin... but I must admit it's a nice storage container.
>
> I'm sure others will chime in with the same advice, but after buying
> the McCann's tin, I found that bulk steel-cut oats at a local "Wild Oats"
> grocery is a fraction of the price of the McCann's.
>
> In the last couple of days, while on a trip, I had some ordinary
> quick-cooking oatmeal, and found it to be flavorless and texture-less.
> Once home, I tried some quick-cooking McCann's, and found that to have
> some flavor, at least. I'm sold now, steel-cut is the way to go.
>
> Today, my wife made some "multi-grain" cereal that she found sitting
> next to the steel-cut oats at Wild Oats. The overall flavor had some
> whole wheat tones to it, and the texture was like it was riddled with
> birdseed. I didn't care for it much, although I'm sure some people really
> love it. Back to steel-cuts oatmeal or oat bran cereal (McCann's too --
> has a texture not unlike Cream of Wheat, but a distinct oat flavor)
> tomorrow.

I started with McCann's and then as you did switched to no name. I also
found out by my own error that it must be
kept in the fridge or it goes rancid. Same with Red River.

MoM

MoM wrote:
> "guy klose" > wrote in message
> ...
> > "Sheldon" > writes:
> >>I bought a tin of McCann's at the local stupidmarket. I'm sure I paid
> >>extra for that tin... but I must admit it's a nice storage container.
> >
> > I'm sure others will chime in with the same advice, but after buying
> > the McCann's tin, I found that bulk steel-cut oats at a local "Wild Oats"
> > grocery is a fraction of the price of the McCann's.
> >
> > In the last couple of days, while on a trip, I had some ordinary
> > quick-cooking oatmeal, and found it to be flavorless and texture-less.
> > Once home, I tried some quick-cooking McCann's, and found that to have
> > some flavor, at least. I'm sold now, steel-cut is the way to go.
> >
> > Today, my wife made some "multi-grain" cereal that she found sitting
> > next to the steel-cut oats at Wild Oats. The overall flavor had some
> > whole wheat tones to it, and the texture was like it was riddled with
> > birdseed. I didn't care for it much, although I'm sure some people really
> > love it. Back to steel-cuts oatmeal or oat bran cereal (McCann's too --
> > has a texture not unlike Cream of Wheat, but a distinct oat flavor)
> > tomorrow.
>
> I started with McCann's and then as you did switched to no name. I also
> found out by my own error that it must be
> kept in the fridge or it goes rancid. Same with Red River.
>
> MoM

About how many days would you say it's safe to keep the cooked oats in
the fridge... I was planning on cooking five days worth.

Sheldon

(Sorry for bottom-quoting, that seems to be the style these days,
correct me if I'm wrong...)

Alton Brown did a wicked show on oatmeal that was run on Food Network
(US) not too far back.

Available he
http://www.foodnetwork.com/food/reci..._17138,00.html

1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half

In a slow cooker, combine all ingredients and set to low heat. Cover
and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started
before you go to bed. This way your oatmeal will be finished by
morning.

Alton Brown rules my kitchen. I have both his cooking and baking
books. I recommend them highly.

Cheers

modom wrote:
> Anybody out there ever cook old fashioned oats in a slow cooker?
> Results? Recipes? Anecdotes?
>
> D wants me to ask.
>
> modom

> wrote in message
oups.com...
> (Sorry for bottom-quoting, that seems to be the style these days,
> correct me if I'm wrong...)
>
> Alton Brown did a wicked show on oatmeal that was run on Food Network
> (US) not too far back.
>
> Available he
> http://www.foodnetwork.com/food/reci..._17138,00.html
>
> 1 cup steel cut oats
> 1 cup dried cranberries
> 1 cup dried figs
> 4 cups water
> 1/2 cup half-and-half
>
> In a slow cooker, combine all ingredients and set to low heat. Cover
> and let cook for 8 to 9 hours.
> Stir and remove to serving bowls. This method works best if started
> before you go to bed. This way your oatmeal will be finished by
> morning.
>

Regarding adding fruit to the steelcut oats, my method is this:
In the morning when I put the water in the pan, as I bring it to boiling, I
add a few dried pieces of fruit (berries, blueberries, cranberries,
cherries, whatever) and also either sunflower seeds or english walnuts, just
to lessen their overly

Bringing it to the table, I also get extra nutrition mileage by adding at
the table, ground flax seeds and wheat germ, yogurt (or crema) honey and
cinnamon. DH likes milk.

You may say this is too much and will lessen the tastiness of the oatmeal,
but adding all of these things only adds to my enjoyment. You can add or
delete any of these food items.

Dee Dee

I've been cooking McCanns steel cut oats in my slow cooker for years
and it comes out great. I have my method/recipe on my website
www.yummyfood.net.

wrote:

> I've been cooking McCanns steel cut oats in my slow cooker for years

It must be done by now :-)

> wrote in message
ups.com...
> I've been cooking McCanns steel cut oats in my slow cooker for years
> and it comes out great. I have my method/recipe on my website
> www.yummyfood.net.
>
Good looking site. Thanks.

The only problem I have with slow-cooking steel-cut oats is the heaviness of
the cooking pot.
The stove-top way I make it uses only a smallish pan and since it is
non-stick, I have no problem washing it. Slow-cooker, DH gets to wash
because of the weight, but in this case, he gets a break.
Dee Dee

ROFL..good one there! Yep it's done!
Guido told me today that I have not been signing my posts.I do have my
blond moments.

Thanks for taking a peek Dee. I know what you mean about the size of
the cooker. I put any leftover oatmeal in a container in the fridge.It
heats up beautifully with some milk or a bit of water. I soak my cooker
and it usually cleans up great.I agree with you about the added fruit
and things. Dried apples and cinnamon added to the oatmeal in the
slower cooker version is my favorite, along with raisins and sometimes
orange peel.

"MissMoon" > wrote in message
oups.com...
> ROFL..good one there! Yep it's done!
> Guido told me today that I have not been signing my posts.I do have my
> blond moments.
>
>

Hello, Kate,
You can include some of the previous poster's post so we will know what you
are ROFL'ing about.
Some complain about not including any of the previous post, and some
complain about not cutting them down enough. Somewhere in the middle, I
guess.
(:-)))))
Dee Dee

On Mon 20 Feb 2006 11:07:19a, Thus Spake Zarathustra, or was it ?

> I've been cooking McCanns steel cut oats in my slow cooker for years
> and it comes out great. I have my method/recipe on my website
> www.yummyfood.net.

Very nice recipe site.

--
Wayne Boatwright o¿o
____________________

BIOYA

wrote:
> I've been cooking McCanns steel cut oats in my slow cooker for years
> and it comes out great. I have my method/recipe on my website
> www.yumiefood.com.

Post the recipe here, otherwise you're a spammer.

Sheldon

In article .com>,
wrote:

> (Sorry for bottom-quoting, that seems to be the style these days,
> correct me if I'm wrong...)

You're wrong.
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

In article .com>,
wrote:
> Alton Brown rules my kitchen.

*I* rule my kitchen. :-) Have never seen Alton Brown. Don't have
cable. Don't have broadband, either. :-)
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)