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Post by Chuckie on Aug 23, 2016 9:03:33 GMT -5
Do you think this recipe would be "safe" in the well? It was originally posted for a crockpot. I mean, IF I used COW'S milk? I went online to read about almond milk, and it says it goes bad the same as cow's milk. I'll cut/paste the link and their written recipe, in case link 'dies': www.popsugar.com/food/Slow-Cooker-Apple-Cinnamon-Oatmeal-36701195/Ingredients 1/2 cup steel-cut oats ( editor's note: Irish Oatmeal--like McCann's) 1 teaspoon coconut oil 1 apple, peeled, cored, and chopped 1 tablespoon brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 cups almond milk 1 cups water 1/4 cup pecans or walnuts (optional) Directions 1Scoop the coconut oil into your slow cooker and use your fingers to rub it around the base and halfway up the sides. 2Add the chopped apple to the base of the slow cooker and then sprinkle with the cinnamon, salt, and brown sugar. Top with the oats. 3Pour over the almond milk and water and then set the slow cooker to low for 8 hours. 4In the morning, give the oats a stir, and serve with a sprinkling of freshly chopped nuts, slivered strawberries, or a drizzle of maple syrup. But it's also delicious to scoop straight from your slow cooker into a mason jar and enjoy as you walk out the door. ------------------------------------------------ Thoughts? I have NOT tried this in the well yet, so I do NOT know if it's "safe" or not... Maybe just follow the recipe on this site somewhere else for Irish oatmeal, then add milk in the a.m.? CHEERS! Chuckie
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Post by nana on Aug 24, 2016 7:37:45 GMT -5
I believe the "safe" temp is 140*, so if your well runs over that, you should be fine. I've made tons of oatmeal overnight in my well, and I frequently put a handful of dried apples in(those Ark Blacks we all know and love!), but with water, not milk. I would think the milk might coagulate and be kind of weird with the long slow cooking, but I don't think it would be unsafe as long as that temp is OK.
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Post by nana on Nov 11, 2016 8:00:28 GMT -5
FYI, if you haven't tried oatmeal in the thermowell yet, you owe it to yourself to make it happen however you prefer it, because although I have always loved oatmeal for breakfast, my husband would eat it more to please me and be nice, rather than out of any desire of his own. Since I perfected my technique with Marilyn he not only enjoys it, but for the first time in decades of life together, he now requests it. And it couldn't be easier!
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Post by mach12 on Nov 11, 2016 10:05:19 GMT -5
I really like oatmeal so that's high on the list of food that I'll be cooking. I was reading in an old Superior Fireless Cooker cookbook that I downloaded where they recommend using steel cut oats (vs. rolled oats) and talk about grades of oatmeal. I knew about steel cut and rolled but didn't know about grades, though I assumed the bags I bought from the feed store for my horses were probably not what I got from the grocery store. What do you look for when buying for cooking in the T-well? Here's a cut & paste from the cookbook:
"The flavor of Steel Cut or Old Fashioned Oatmeal, is preferred by many to the rolled variety. It is also much more economical. 1 part expands to a firm cereal in 5 parts water, whereas the same amount of water would require more than 2 parts rolled oatmeal. Note. Some grades of oatmeal develop a slight bitterness from too long a period in the Cooker. In this case, do not exceed 10 hours."
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Post by pooka on Nov 11, 2016 13:53:14 GMT -5
I never like oatmeal as a kid. I haven't had it since then. I was a picky eater back then. Not so much now, but still not to enthused to try oatmeal today. Mom used to get Cream of Wheat just for me. That I liked with milk & a little cinnamon. Once I get my big stove up & running, perhaps I need revisit oatmeal made with rolled oats & Cream of Wheat. I've not had either since I was little. Has anyone tried Cream of Wheat in their Thermowell & can report on the results? As I remember, if cook to long, it turned into a solid much like polenta. From what I've gathered, it's more popular in Europe under the generic name farina as I've seen canister sets with one labeled as such.
Mom used to make chocolate oatmeal drop cookies that I really liked, but the cooked breakfast variety, I'm still apprehensive about. nana, your experience with your husband give me hope that it wasn't so much the oats, but the type & how they're cooked that turned me off of them. Being a night worker, I don't eat a typical breakfast much. I'll make pancakes, bacon, scrambled eggs or toast at any time of the day or night, but not all together as a traditional breakfast.
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Post by nana on Nov 11, 2016 17:06:41 GMT -5
If what you had was "quick" or, God forbid, "instant" oatmeal then it's no wonder you didn't like it, Pooka. It's like supermarket vs. home grown tomatoes. They're not even on the same planet. You could replace instant oatmeal with drywall mud and I don't think anyone would notice, either way. Too bad your little stove doesn't have a thermowell!
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Post by Chuckie on Nov 11, 2016 21:20:22 GMT -5
I really like oatmeal so that's high on the list of food that I'll be cooking. I was reading in an old Superior Fireless Cooker cookbook that I downloaded where they recommend using steel cut oats (vs. rolled oats) and talk about grades of oatmeal. I knew about steel cut and rolled but didn't know about grades, though I assumed the bags I bought from the feed store for my horses were probably not what I got from the grocery store. What do you look for when buying for cooking in the T-well? Here's a cut & paste from the cookbook: "The flavor of Steel Cut or Old Fashioned Oatmeal, is preferred by many to the rolled variety. It is also much more economical. 1 part expands to a firm cereal in 5 parts water, whereas the same amount of water would require more than 2 parts rolled oatmeal. Note. Some grades of oatmeal develop a slight bitterness from too long a period in the Cooker. In this case, do not exceed 10 hours." I'm with Pooka on oatmeal---to ME, it TASTES like wallpaper paste LOOKS!!! Those that eat it, however, swear by John McCann's Steel Cut Irish Oats in the well, even me own (late) Mater. Yes, I've tried that too, and STILL D-E-S-P-I-S-E it!!! Yes, have tried, w/cinnamon, cream, fruit, honey, etc., et al---I DO NOT LIKE IT SAM I AM!!! CHEERS! Chuckie
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Post by pooka on Nov 12, 2016 5:57:23 GMT -5
Chuckie, perhaps some of us were born with a different ability to sense taste. If you remember, the senior President Bush declared that he didn't like broccoli, which cause a fuss with the broccoli growers. Alton Brown did a show explaining it. He said some people have a different mix of taste buds, so there is a minority of people that senses a bitter taste in cooked broccoli. He went on to explain how to cook it to overcome this & eliminate the bitter flavor. I always liked his old shows, because he explained the science behind cooking as well as how to cook.
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Post by nana on Nov 12, 2016 8:21:24 GMT -5
Well, at least you tried it, Chuckie, before deciding you don't like it. That's OK. I'm the same way with goat cheese. People rave about it, and love it, and have offered me bites that they swear will change my mind, but to me no matter what, goat cheese tastes the way goats smell, and I just can't get over that. I really don't like lamb either for the same reason, only with sheep, but I can eat it if I have to to be polite.
I learned how to make perfect, rare, but not raw, roast beef from one of Alton Brown's cookbooks. A very counter-intuitive process, but it is practically foolproof. Cooking is after all, a science as well as an art!
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Post by cinnabar on Nov 12, 2016 10:46:40 GMT -5
I have recently started to add orange peel(home made candied or fresh dried) to the oatmeal(old fashioned). I put it in the water and then the oats, it adds a lovely light flavor to it. Since I don't have a Twell, stove top and wear ever. Beautiful flavor and texture, toss in some craisins or raisins top with a pat of butter and away we go. No milk needed. Cream and sweetener optional. However if the texture of oatmeal is a problem then like pooka says, cream of wheat, Ralston or maltomeal is in the pantry too. Always have options.
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Post by Chuckie on Oct 26, 2018 6:58:10 GMT -5
Well, at least you tried it, Chuckie, before deciding you don't like it. That's OK. I'm the same way with goat cheese. People rave about it, and love it, and have offered me bites that they swear will change my mind, but to me no matter what, goat cheese tastes the way goats smell, and I just can't get over that. I really don't like lamb either for the same reason, only with sheep, but I can eat it if I have to to be polite. I learned how to make perfect, rare, but not raw, roast beef from one of Alton Brown's cookbooks. A very counter-intuitive process, but it is practically foolproof. Cooking is after all, a science as well as an art! OK, Monkey started eating Irish oatmeal a coupla mornings a week, BUT "savory" instead of sweet!! She puts onion or garlic powder in it sometimes, some of her (fake) chicken bullion, a small tin of chopped green chilies, or other such savory things. Then she tops it most mornings w/green salsa. S-O-O-O-O-O-O-O, I had a full flip-top box of chicken broth left that I needed to put to use before it went bad. I got that down from the cabinet, w/a small tin of mushrooms. I got out a 1 cup measure, drained the mushroom juice into the cup (about 1/3 cup), then filled it with chicken broth. As I brought that to a boil in a saucepan with 1/2 of the mushrooms, I buttered that flat kettle I like so well, added 1/4 cup of Irish oatmeal, and two good shakes of onion salt. Added the broth/mushrooms, lid on, into the well it went about 10:00 o'clock pm to cook all night on JUST the pilot. I took it out this morning, shook on a few real bacon bits and some shredded cheese. Okay folks, you've made a convert outta me, I actually L-I-K-E-D it!!! I too will start eating it regularly now, fixed savory. No amount of different kind of sweeteners (honey, fruits, brown sugar, etc) made it taste GOOD to me--just like I suspect wallpaper paste would taste w/that particular seasoning!! So if you're like ME and DON'T like it, give it a "savory try" and see if your opine changes!! CHEERS! Irish-Oatmeal-Eatin'-Convert-Chuckie
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Post by nana on Oct 27, 2018 8:18:10 GMT -5
Yay, Chuckie's in the oatmeal club!!!
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Post by chipperhiker on Nov 1, 2018 21:56:00 GMT -5
Funny thread. Welcome to the oatmeal club, Chuckie. I have always loved oatmeal, but only the real stuff - either thick-rolled old-fashioned oatmeal (the kind that cooks for 10 minutes) or steel cut oats. Instant oatmeal is beyond hideous, and barely deserves to be called a "food.".
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Post by mach12 on Nov 1, 2018 23:14:46 GMT -5
Instant oatmeal is beyond hideous, and barely deserves to be called a "food.". I arrived for in Egypt late on 9/10/2001 and my first workday was 9/11. When the twin towers were attacked I was meeting with a bunch of Egyptian Generals and Colonels and a couple of football player sized dudes from the embassy came in and half drug me out to an armored vehicle and took me back to my apartment and told me I had to stay there until further notice. I spent three days locked down in there and the only food in the apartment was a box of Quaker instant oatmeal, a box of tea, a case of bottled water, and a small bag of sugar. It could have been a whole lot worse but that sure moved instant oatmeal way down the list for me.
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Post by nana on Nov 3, 2018 19:05:23 GMT -5
And I can assume that instant oatmeal did not occupy one of the top spots even before that, can't I? Seriously though, it's not like regular oatmeal is so challenging to prepare. Why did they invent it in the first place? Who tried the first bowl and said, Yeah, we can convince people this is edible. Let's go into business!!
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Post by karitx on Nov 3, 2018 20:24:52 GMT -5
Yikes, that must have been a scary time, mach12! You may not like those oats any more, but I'm glad you had them!
I like old-fashioned rolled oats that are soaked overnight in water and buttermilk and then cooked the next morning. It gives them a much lighter texture than the normal wallpaper paste oats. I also like them soaked and eaten cold in the form of a "Bircher" muesli, with a grated apple stirred in. Savory oats are also good, but it's not what I usually want first thing in the morning.
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Post by nana on Nov 6, 2018 7:20:04 GMT -5
I just read that oats are one of the most glyphosate contaminated foods. Be sure your oats are organic if you don't like eating herbicide for breakfast! They spray it on as a dessicant at harvest time.
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Post by pooka on Nov 6, 2018 11:12:11 GMT -5
I never liked oatmeal myself. Mom use to make cream of wheat for me with a little milk & cinnamon. I haven't had even that in may years. I'm not a morning person. Oatmeal never appealed to me except in mom's chocolate oatmeal cookies. I was a picky eater as a child. Not so much as an adult. Perhaps my palate never acclimated to eating oatmeal. It's the one breakfast food I never found appetizing. I don't know if it's the texture or the bland flavor.
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Post by karitx on Nov 6, 2018 22:27:22 GMT -5
I just read that oats are one of the most glyphosate contaminated foods. Be sure your oats are organic if you don't like eating herbicide for breakfast! They spray it on as a dessicant at harvest time. Wheat is also sprayed with glyphosate to dry for harvest. I could not believe it when I first heard it, so I sent an email to King Arthur Flour and they confirmed it, then told me to buy organic if I didn't want to eat it. I have ever since.
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Post by nana on Nov 7, 2018 19:53:27 GMT -5
I have the sense that the time is coming soon when we will have to pay the piper for all the bad decisions we've made as a civilization in the name of easy living and maximization of profit. Herbicides and pesticides in our food and now microplastics as well. You almost don't know what's safe enough to eat anymore...
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