Salutations, gentlefolk,

Been reading recent r.f.c threads, saw some organic steel-cut oats at
my co-op - Mariposa, in West Philadelphia - for 1.46 for a
more-than-one-pound-bag. (Will check exact cost and provenance on
next visit.) Decided to try them out.

Put a half-cup oats and 2 cups water in doubleboiler last evening,
brought to boil, covered, let sit till morning. Put over boiling
water, added some dry milk and brown sugar, hottedup.

Questions:

Vinegar - white, applecider, red wine - what kind doth thee use ?

Proportions ? I like my porridge kinda dense ( makes me feel smart by
comparison ;-) ) - when cooking rolled oats I use 2 measures water to
1 of oats - so you can scoop out the finished porrige instead of
pouring - what proportions would you use to get this result with
steel-cut ?

Thanks for your help with these quandries.

Yours, John Desmond

wrote:
> Salutations, gentlefolk,
>
> Been reading recent r.f.c threads, saw some organic steel-cut oats at
> my co-op - Mariposa, in West Philadelphia - for 1.46 for a
> more-than-one-pound-bag. (Will check exact cost and provenance on
> next visit.) Decided to try them out.
>
> Put a half-cup oats and 2 cups water in doubleboiler last evening,
> brought to boil, covered, let sit till morning. Put over boiling
> water, added some dry milk and brown sugar, hottedup.
>
> Questions:
>
> Vinegar - white, applecider, red wine - what kind doth thee use ?
>
> Proportions ? I like my porridge kinda dense ( makes me feel smart by
> comparison ;-) ) - when cooking rolled oats I use 2 measures water to
> 1 of oats - so you can scoop out the finished porrige instead of
> pouring - what proportions would you use to get this result with
> steel-cut ?
>
> Thanks for your help with these quandries.
>
> Yours, John Desmond

Never heard of putting vinegar in oatmeal. Maybe I missed something in the
previous threads because I don't have McCann's steel-cut or oats from a
co-op. Maybe it's because I'm of Scottish heritage and my grandpa, who had
to have his parritch every morning, would have hurt someone if they tried to
put vinegar of any sort in his oats.

Someone gifted me with a cannister of Hamlyn's of Scotland pinhead oatmeal.
I make it with 2 cups milk, 1 cup water, 1/2 cup of the oats. Simmer,
covered, 20 minutes for thinner oats, 25 minutes for thicker. Some people
add sugar or brown sugar; I just add a sprinkling of salt.

Jill

>
> Put a half-cup oats and 2 cups water in doubleboiler last evening,
> brought to boil, covered, let sit till morning. Put over boiling
> water, added some dry milk and brown sugar, hottedup.
>
> Questions:
>
> Vinegar - white, applecider, red wine - what kind doth thee use ?
>
> Proportions ? I like my porridge kinda dense ( makes me feel smart by
> comparison ;-) ) - when cooking rolled oats I use 2 measures water to
> 1 of oats - so you can scoop out the finished porrige instead of
> pouring - what proportions would you use to get this result with
> steel-cut ?

> Yours, John Desmond

John,

I use 3 parts milk, 1 part water, and 1 part steel cuts oats. I bring
it all to a boil in a heavy pot and let it sit until cool, then
refrigerate. If you let it sit to cool, all of the liquid will be
absorbed. I then add some water to thin it and nuke it, add some
cinnamon, brown sugar, and fruit. But if you let it sit until cooled,
you should get very thick oats no matter what the exact ratio.

Hope this helps,

Ken

On Sat 25 Feb 2006 01:13:23p, Thus Spake Zarathustra, or was it jmcquown?

> wrote:
>> Salutations, gentlefolk,
>>
>> Been reading recent r.f.c threads, saw some organic steel-cut oats at
>> my co-op - Mariposa, in West Philadelphia - for 1.46 for a
>> more-than-one-pound-bag. (Will check exact cost and provenance on
>> next visit.) Decided to try them out.
>>
>> Put a half-cup oats and 2 cups water in doubleboiler last evening,
>> brought to boil, covered, let sit till morning. Put over boiling
>> water, added some dry milk and brown sugar, hottedup.
>>
>> Questions:
>>
>> Vinegar - white, applecider, red wine - what kind doth thee use ?
>>
>> Proportions ? I like my porridge kinda dense ( makes me feel smart by
>> comparison ;-) ) - when cooking rolled oats I use 2 measures water to
>> 1 of oats - so you can scoop out the finished porrige instead of
>> pouring - what proportions would you use to get this result with
>> steel-cut ?
>>
>> Thanks for your help with these quandries.
>>
>> Yours, John Desmond
>
> Never heard of putting vinegar in oatmeal. Maybe I missed something in
> the previous threads because I don't have McCann's steel-cut or oats
> from a co-op. Maybe it's because I'm of Scottish heritage and my
> grandpa, who had to have his parritch every morning, would have hurt
> someone if they tried to put vinegar of any sort in his oats.

Dee Randall wrote about it. I tried it last week. It definitely does
something, but you don't taste the vinegar.

I only made a small amount. I poured 1-1/2 cups boiling water over 1/2 cup
oats, and added 1 teaspoon cider vinegar. This sat overnight, covered, at
room temperature. I don't like milk either in or on oatmeal, so that
wasn't added. Next morning I cooked them at low temperature for about 15
minutes. Delicious.

> Someone gifted me with a cannister of Hamlyn's of Scotland pinhead
> oatmeal. I make it with 2 cups milk, 1 cup water, 1/2 cup of the oats.
> Simmer, covered, 20 minutes for thinner oats, 25 minutes for thicker.
> Some people add sugar or brown sugar; I just add a sprinkling of salt.
>
> Jill
>
>
>



--
Wayne Boatwright o¿o
____________________

BIOYA