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9:27 PM
@Mitch Danke, gute Besserung.
@tchrist Yeah, I had that same thought.
@Robusto In the oven? Why do you soak them first and then bake them? Sounds weird.
@Gigili Who said anything about baking? I cook them on the range after soaking them overnight. Using the same pot.
It's just my way. And I like the taste and the texture.
@Robusto I don't get it. How does it prevent sliminess?
@Gigili I don't know that it prevents sliminess. I just know that my oats are not slimy. Could be the oats, could be the preparation.
Of course, I don't recall ever having "slimy" oatmeal. So who knows? Could be a lacuna in @Cerb's vocabulary or his knowledge of oats.
9:38 PM
You cook them in water in a pot with a lid?
@Robusto Oh, mine is also "slimy" and I can't let it be and eat every minute or so as it pleases me, I must eat it all at once and doesn't have to take longer than 3-4 minutes.
I don't know how you're doing your oats then or where you're getting them.
I don't like to serve lives.
These are the oats I buy. I've already explained how I make them.
Note that I put raisins in the pot to soak with the oats.
I also cook them for a bit longer than most do. That gets the moisture fully cooked in.
9:43 PM
@Robusto Yeah, already noted. I do too and I like it. Try adding barberries next time.
I've never had barberries.
@Robusto I see, that is a different type of oat.
Steel-cut oats (US), also called pinhead oats, coarse oatmeal (UK), or Irish oatmeal are groats (the inner kernel with the inedible hull removed) of whole oats which have been chopped into two or three pinhead-sized pieces (hence the names; "steel-cut" comes from the steel blades). The pieces can then be sold, or processed further to make rolled oat flakes, of smaller size than flakes of whole groats. Steel-cutting produces oatmeal with a chewier and coarser texture than other processes. Steel-cut oats, or copper cut oats are made from a copper or steel blade, other types, are traditionally used...
oatgroats oatgroats oatgroats
oatmeal oatmeal oatmeal
@Gigili Yeah, too processed. Auch zu teuer.
9:51 PM
Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted.Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats or Scottish oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they...
Or it could be a lacuna in @Rob's experience with rolled oats.
Then you'd agree they can get a slimy texture...
Like porridge after a few minutes.
I ate nothing but rolled oats till I learned about Irish oats.
Perhaps you don't cook them long enough? I don't know. But I've never registered a "slimy" texture from any oats.
As in all things, YMMV.
9:55 PM
They get slimier as you cook them longer.
Would you call ordinary wheat porridge slimy?
I don't eat wheat porridge.
Now you know why.
See, oat groats, pinhead oats, Irish oats, whatever you want to call them, have a firmer texture, almost crunchy.
Sliminess can gain no purchase there.
They do look a lot firmer, yes.
The chief distraction is the occasional hull you find. But that is no concern.
9:58 PM
Cream of Wheat is an American brand of farina, a type of breakfast porridge mix made from wheat semolina. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn. It was first manufactured in the United States in 1893 by wheat millers in Grand Forks, North Dakota. The product made its debut at the 1893 World's Columbian Exposition in Chicago, Illinois. Before January 2007, Cream of Wheat was a Nabisco brand made by Kraft Foods. In January 2007, B&G Foods acquired the brand and all rights to market the cereal. "Cream of Wheat" is a...
Grits is a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Grits are often served with other flavorings as a breakfast dish. Grits can be either savory or sweet, with savory seasonings being more common. The dish originated in the Southern United States but now is available nationwide. Grits are popular as the dinner entrée shrimp and grits, served primarily in the South. Grits should not be confused with boiled ground corn, hasty pudding, mush, or polenta...
Divided by the Mason–Dixon line.
Northerners didn't eat "grits".
@Cerberus If I think of it, tomorrow I'll take a picture of my repast and post it here.
Not to be confused with hominy, although maybe with polenta.
@Cerberus Would roasting them for a few minutes help?
> - Do be quiet!
- Why don't you be quiet yourself?
Yet another oddity of English: If you "fight with" someone, you can either be fighting against them or alongside them.
10:03 PM
Come to think of it, I'll do that tomorrow. I think roasted oats taste better.
@Gigili Perhaps@ I could try.
@Robusto We look forward to it.
I will have to think of it, though.
So does eating gourmets make you healthy?
Polenta (, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta. Polenta is a staple of Northern Italian, Swiss, Slovenian and Balkan (where it is also called kačamak) cuisines (and, to a lesser extent, the Central Italian one...
10:04 PM
Does any one practice fasting?
Some do.
@Robusto It's because of with's versatility. The translation almost works the same way in Farsi.
@Tim I've done it a few times. Can't say it improved my health any.
@Færd Ha, interesting.
I did an 11-day fast with my girlfriend one time. It really makes you appreciate food.
@Tim I did it for two to three months a year, for twenty years.
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. == Porridges == === A === Atole – traditional masa-based hot corn based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Avena (drink) – prepa...
10:07 PM
The fourth day we got to have a broth made of beet tops, and man did we enjoy that. It was like our bodies were glowing.
My goodness, I never knew there were so many.
@Robusto Beet tops are nutritional powerhouses. I grew up eating them.
You know, since I started eating my current oatmeal breakfast, I've lost the taste for all my previous favorites. Toast, eggs, fried potatoes—none of these hold any allure for me now. I needs me oats.
I think oats is myth
@tchrist Try having them after three days of nothing but water and lemon juice. Highly recommended.
My girlfriend and I were mooing with delight.
@Robusto You sound like my Dad.
10:10 PM
@Conrado Is that a good or a bad thing?
Come about 10.00, if he breakfasted something else, he starts grumbling.
Yeah, I don't grumble about breakfast.
"Hm! I must not have had my granola this morning!"
I just do what it takes to get what I want.
Eat only one meal a day, and fast the rest of the day.
10:11 PM
"Nothing else stick quite like it."
And so on...
@Conrado The side benefits are just that—side benefits. With my oatmeal, the journey is the reward.
what reward?
So don't compare me with your dad until you know me at least as well as you know him. Which is highly unlikely.
what side benefits?
better than rice and pasta, I guess
Side benefits are lowered cholesterol, greater regularity, increased energy, and a generally full feeling that lasts well into the afternoon.
10:15 PM
oats are largely carbohydrates, aren't they?
Read up on the differences among oats.
I drink liters of water in the morning, and then my appetite is only one meal of the day
How much water do you guys drink in the morning before eating anything?
I may drink a little bit, but usually it's straight to tea.
@Robusto You're right. Indeed, unlikely for a variety of reasons. However, the oat fixation is similar :)
@Robusto My friend bakes little oatmeal cakes every morning for breakfast.
I think it's rolled oats, egg, banana, perhaps a tiny bit of salt.
Perhaps also other fruit.
She and her boyfriend have been doing it for years and they still like it.
10:25 PM
@Tim It's all in the timing.
How much control do you have over timing?
@Tim Only cannibals eat gourmets.
I don't eat Fancy food all day. The only constraints on my control are social.
It is not easy to accurately tell whether bowel is emptied, isn't it?
Even after just finish, still a lot of craps not emptied out, maybe for the next time which might be who knows how long ahead.
Shucks, I meant control over eating habits.
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