I used to like oatmeal, until I decided to attempt to lower my cholesterol
by having a bowl every morning for a month. That was six or seven years ago,
and I haven't been much of an oatmeal fan ever since. But today I tried
McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
exceptional. Normally, oatmeal is made by rolling oats between steel rollers
to flatten them into little booger-shaped plates, a resemblance which
becomes even more pronounced upon cooking. This oatmeal is made by cutting
the grains (called "groats") into little cylinders instead. When cooked, the
oats plump up nicely and take on a pleasant chewy texture. Toasting them
beforehand also causes them to take on a nutty flavor.

It wasn't particularly quick: Altogether, the process took about 40 minutes,
but it wasn't labor-intensive; all I had to do was toss the oats while they
were being pan-toasted for two minutes, dump in some water and cook them for
25 minutes (without stirring at all), then dump in some milk and cook for
another 10 minutes, while stirring occasionally.

I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
oats get dumped in a crock pot, water and dried fruit are added (I'm going
to use dried apricots and dried cranberries), and the crock pot cooks the
oatmeal while I sleep.

Bob

Bob wrote:
> I used to like oatmeal, until I decided to attempt to
> lower my cholesterol by having a bowl every morning for a
> month. That was six or seven years ago, and I haven't
> been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first
> time, and it was exceptional. Normally, oatmeal is made
> by rolling oats between steel rollers to flatten them
> into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal
> is made by cutting the grains (called "groats") into
> little cylinders instead. When cooked, the oats plump up
> nicely and take on a pleasant chewy texture. Toasting
> them beforehand also causes them to take on a nutty
> flavor.
>
> It wasn't particularly quick: Altogether, the process
> took about 40 minutes, but it wasn't labor-intensive; all
> I had to do was toss the oats while they were being pan-
> toasted for two minutes, dump in some water and cook them
> for 25 minutes (without stirring at all), then dump in
> some milk and cook for another 10 minutes, while stirring
> occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed,
the
> oats get dumped in a crock pot, water and dried fruit are
> added (I'm going to use dried apricots and dried
> cranberries), and the crock pot cooks the oatmeal while I
> sleep.
>
> Bob

I'm trying the oatmeal thing for the same reason you did. I keep remembering
an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
it's good for them in a cookie". So I should eat extra oatmeal cookies each
day for health reasons ? I'm up for it. =

Seriously now, if you would like to use up some of that fine Irish oatmeal
try making flakemeal biscuits. They're an Irish version of oatmeal cookie
that's actually pretty healthy as such things go.

I've got a recipe around if you'd like it.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> wrote:

> I've got a recipe around if you'd like it.

Please post!

sf

sf wrote:
> On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> > wrote:
>
>> I've got a recipe around if you'd like it.
>
> Please post!
>
> sf
Here you go:

* Exported from Mastercook *

Irish Flake Meal Biscuits* (Oatcakes)

Recipe By : Pete Romfh
Serving Size : 12 Preparation Time :0:00
Categories : Family Secrets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Flake Meal *
about 2-1/3 cups
3 ounces Flour
4 ounces Margarine
or 2 Lard + 2 Margarine
2 ounces white or raw sugar
1/8 teaspoon (pinch) Baking Soda
"size of large pea or small bean"

Cream margarine & sugar. Put in half of the meal and flour. Stir
ingredients together.

Place the remainder of the meal & flour on a board. Turn out the
mixture from the bowl onto the board. Knead in remaining meal & flour
then roll out (about 3/4") and cut. (Traditionally about 3 inch
circles are used although Maureen remembers them being cut as squares.)

Cook in a slow (350 degree) oven till light brown. "Use your gumption,
if you have any, about when they are finished. Roughly 30 - 45 minutes
I think".

"These biscuits taste much nicer if you can teach your husband to make
them for you, not that I was successful". N.F.P.

* Notes:

This handwritten recipe was in the back of Maureen Romfh's copy of
"Irish American Cookery Book" dated 1937. She brought it with her when
she immigrated to America in 1947. We believe N.F.P. refers to Nita
(Anita) Florence Palmer, Maureen's mother.

Biscuits in Ireland are more closely translated in America as Cookies.

Flake Meal is approximated by rolled oats or oatmeal in the U.S.

The orginal recipe called for 7 oz. of oats and 1 oz. of flour. After
a test batch we adjusted the ratio a bit to account for difference in
American ingredients.

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


* Exported from Mastercook *

Irish Oatcakes (Bonnóga Arán Coirce)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads & baked goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 teaspoon salt
1 cup flour, sifted
1 teaspoon baking soda
2 tablespoons butter
2 tablespoons water

Mix the oatmeal with the flour, salt and baking soda. Make a well in
the mixture.

Heat 2 tablespoons of water and add the butter; bring to the boil and
then pour into the well of dry ingredients. Quickly mix together.
Knead lightly and add a little more water if the mixture does not form
a stiffish dough.

Roll out and cut into 3 inch rounds and cook on both sides on a heated
griddle, or bake on a lightly greased baking tray at 350 for half an
hour or until golden in color.

Makes approximately 15 oatcakes.


Oatcakes are probably the oldest and most traditional of all Irish
foods. Originally oatcakes were cooked on a griddle and then allowed
to cool and harden on a 'hardening' stand.

From "Irish Country Cooking" by Norma & Gordon Latimer, 1985

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




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

sf wrote:
> On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> > wrote:
>
>> I've got a recipe around if you'd like it.
>
> Please post!
>
> sf
Here you go:

* Exported from Mastercook *

Irish Flake Meal Biscuits* (Oatcakes)

Recipe By : Pete Romfh
Serving Size : 12 Preparation Time :0:00
Categories : Family Secrets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Flake Meal *
about 2-1/3 cups
3 ounces Flour
4 ounces Margarine
or 2 Lard + 2 Margarine
2 ounces white or raw sugar
1/8 teaspoon (pinch) Baking Soda
"size of large pea or small bean"

Cream margarine & sugar. Put in half of the meal and flour. Stir
ingredients together.

Place the remainder of the meal & flour on a board. Turn out the
mixture from the bowl onto the board. Knead in remaining meal & flour
then roll out (about 3/4") and cut. (Traditionally about 3 inch
circles are used although Maureen remembers them being cut as squares.)

Cook in a slow (350 degree) oven till light brown. "Use your gumption,
if you have any, about when they are finished. Roughly 30 - 45 minutes
I think".

"These biscuits taste much nicer if you can teach your husband to make
them for you, not that I was successful". N.F.P.

* Notes:

This handwritten recipe was in the back of Maureen Romfh's copy of
"Irish American Cookery Book" dated 1937. She brought it with her when
she immigrated to America in 1947. We believe N.F.P. refers to Nita
(Anita) Florence Palmer, Maureen's mother.

Biscuits in Ireland are more closely translated in America as Cookies.

Flake Meal is approximated by rolled oats or oatmeal in the U.S.

The orginal recipe called for 7 oz. of oats and 1 oz. of flour. After
a test batch we adjusted the ratio a bit to account for difference in
American ingredients.

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


* Exported from Mastercook *

Irish Oatcakes (Bonnóga Arán Coirce)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads & baked goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 teaspoon salt
1 cup flour, sifted
1 teaspoon baking soda
2 tablespoons butter
2 tablespoons water

Mix the oatmeal with the flour, salt and baking soda. Make a well in
the mixture.

Heat 2 tablespoons of water and add the butter; bring to the boil and
then pour into the well of dry ingredients. Quickly mix together.
Knead lightly and add a little more water if the mixture does not form
a stiffish dough.

Roll out and cut into 3 inch rounds and cook on both sides on a heated
griddle, or bake on a lightly greased baking tray at 350 for half an
hour or until golden in color.

Makes approximately 15 oatcakes.


Oatcakes are probably the oldest and most traditional of all Irish
foods. Originally oatcakes were cooked on a griddle and then allowed
to cool and harden on a 'hardening' stand.

From "Irish Country Cooking" by Norma & Gordon Latimer, 1985

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




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Pete Romfh wrote:

> I'm trying the oatmeal thing for the same reason you did. I keep remembering
> an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
> it's good for them in a cookie". So I should eat extra oatmeal cookies each
> day for health reasons ? I'm up for it. =

I don't know how this will be for a high cholesterol diet, but it uses
oatmeal. They are a family favorite & taste just like moist & chewy
banana bread. Yum!

Banana Oatmeal Cookies

1 Cup Sugar
3/4 Cup Shortening
1 Egg
1 Cup Mashed "ripe" Bananas (about 2 or 3)
1-1/2 Cup Flour
1-3/4 Quick Oats
Add a little more Oats if bananas are over ripe
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1 tsp Salt
1/4 tsp Nutmeg
3/4 Cup Walnuts

Mix in usual order for a cookie recipe
Spoon cookie size globs onto a cookie sheet.
Bake at 350 for 15 to 20 min until lightly browned.

I like oatmeal,but not the way most prepare it.I like the 'old
fashioned' oats,placed in boiling water for one minute only so they
don't become library paste.Yeah,i know,i'm eating them raw.

i had a friend who made oatmeal according to directions and while it was
cooking she cracked a few raw eggs in it and stirred very well. the
eggs almost made it like a souffle and of course increased the protein,
especially for the atkins people.

then she either salted and peppered it, or ate it with brown sugar or
such. nice, warm, hearty, old school oatmeal. enjoy.

On Mon, 17 Jan 2005 00:05:13 -0600, "Pete Romfh"
> wrote:

> I've got a recipe around if you'd like it.

Please post!

sf

Pete Romfh wrote:

> I'm trying the oatmeal thing for the same reason you did. I keep remembering
> an ad some years ago that said, "Oatmeal, If it's good for them in a bowl,
> it's good for them in a cookie". So I should eat extra oatmeal cookies each
> day for health reasons ? I'm up for it. =

I don't know how this will be for a high cholesterol diet, but it uses
oatmeal. They are a family favorite & taste just like moist & chewy
banana bread. Yum!

Banana Oatmeal Cookies

1 Cup Sugar
3/4 Cup Shortening
1 Egg
1 Cup Mashed "ripe" Bananas (about 2 or 3)
1-1/2 Cup Flour
1-3/4 Quick Oats
Add a little more Oats if bananas are over ripe
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1 tsp Salt
1/4 tsp Nutmeg
3/4 Cup Walnuts

Mix in usual order for a cookie recipe
Spoon cookie size globs onto a cookie sheet.
Bake at 350 for 15 to 20 min until lightly browned.

Metamucil is also a good way to suplement soluble fiber. I know, I
know...

-bwg

On 16 Jan 2005 23:44:05 -0600, "Bob"
> wrote:

> But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional.

There is a real difference and I LOVE it! My grandparents
had oatmeal for breakfast every day for at least the last 20
years of their lives and the oatmeal was always steel cut.

Grandpa made it the night before in a double saucepan... and
reheated it the following morning. Oh, yes... he added
raisins to it (neither here nor there for me) and we put
wheat germ on top with the milk. Yum! I love wheat germ
and I especially love the honey flavored kind.


sf

On Sun 16 Jan 2005 11:40:21p, sf tittered and giggled, and giggled and
tittered, and finally blurted out...

> On 16 Jan 2005 23:44:05 -0600, "Bob"
> > wrote:
>
>> But today I tried
>> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>> exceptional.
>
> There is a real difference and I LOVE it! My grandparents
> had oatmeal for breakfast every day for at least the last 20
> years of their lives and the oatmeal was always steel cut.
>
> Grandpa made it the night before in a double saucepan... and
> reheated it the following morning. Oh, yes... he added
> raisins to it (neither here nor there for me) and we put
> wheat germ on top with the milk. Yum! I love wheat germ
> and I especially love the honey flavored kind.
>
>
> sf
>

In a tiny restaurant in Greenwich Village, I was once served steel-cut oats
that was lightly sprinkled with brown sugar, then topped off with sliced
banana and toasted walnuts, with a little cream poured over. It was so
good that it was like eating dessert! I occasionally make it as a treat.

Wayne

"Wayne Boatwright" wrote in message
>
> In a tiny restaurant in Greenwich Village, I was once served steel-cut
> oats
> that was lightly sprinkled with brown sugar, then topped off with sliced
> banana and toasted walnuts, with a little cream poured over. It was so
> good that it was like eating dessert! I occasionally make it as a treat.
>
> Wayne

That's the way we eat it most of the time. My husband even puts a pat of
butter on it but I pass on that one. Sinful.

Dora

On Mon 17 Jan 2005 10:58:04a, limey tittered and giggled, and giggled and
tittered, and finally blurted out...

>
> "Wayne Boatwright" wrote in message
>>
>> In a tiny restaurant in Greenwich Village, I was once served steel-cut
>> oats that was lightly sprinkled with brown sugar, then topped off with
>> sliced banana and toasted walnuts, with a little cream poured over. It
>> was so good that it was like eating dessert! I occasionally make it as a
>> treat.
>>
>> Wayne
>
> That's the way we eat it most of the time. My husband even puts a pat of
> butter on it but I pass on that one. Sinful.
>
> Dora

LOL! A little butter never hurt anything! When I eat "plain" oatmeal
(without sugar or fruit), I eat it with butter and salt.

Wayne

"Wayne Boatwright" > wrote in message >>>
>>> In a tiny restaurant in Greenwich Village, I was once served steel-cut
>>> oats that was lightly sprinkled with brown sugar, then topped off with
>>> sliced banana and toasted walnuts, with a little cream poured over. It
>>> was so good that it was like eating dessert! I occasionally make it as
>>> a
>>> treat.
>>>
>>> Wayne
>>
>> That's the way we eat it most of the time. My husband even puts a pat of
>> butter on it but I pass on that one. Sinful.
>>
>> Dora
>
> LOL! A little butter never hurt anything! When I eat "plain" oatmeal
> (without sugar or fruit), I eat it with butter and salt.
>
> Wayne

I'm still chuckling about the UK group and am glad we haven't closed the
borders here in the US! (I hope you catch my drift.)

Dora

"Wayne Boatwright" wrote in message
>
> In a tiny restaurant in Greenwich Village, I was once served steel-cut
> oats
> that was lightly sprinkled with brown sugar, then topped off with sliced
> banana and toasted walnuts, with a little cream poured over. It was so
> good that it was like eating dessert! I occasionally make it as a treat.
>
> Wayne

That's the way we eat it most of the time. My husband even puts a pat of
butter on it but I pass on that one. Sinful.

Dora

In much the same way, I stumbled upon McCann's about five years ago.
I heartily recommend the overnight version. That's mu favorite.

I also found, in a Meijer's store in Lexongton KY, McCann's Oat
Bran cereal. It is very much like "cream of wheat" except oat-
flavored. I love it. It is listed on McCann's website.

For the record, McCann's is pretty expensive. I now refill my can o'
McCann's by buying bulk steel-cut oats at a natural food store at
less than half the price.

Guy

On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
and tittered, and finally blurted out...

> In much the same way, I stumbled upon McCann's about five years ago.
> I heartily recommend the overnight version. That's mu favorite.
>
> I also found, in a Meijer's store in Lexongton KY, McCann's Oat
> Bran cereal. It is very much like "cream of wheat" except oat-
> flavored. I love it. It is listed on McCann's website.
>
> For the record, McCann's is pretty expensive. I now refill my can o'
> McCann's by buying bulk steel-cut oats at a natural food store at
> less than half the price.
>
> Guy

The last time I saw McCann's steel-cut oats in a store, the price was nearly
$8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
for ¢50/pound.

Wayne

On 17 Jan 2005 17:13:54 GMT, Wayne Boatwright >
wrote:

> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
My grandparents didn't do name brands either. They bought
it in the bulk section.

sf

Wayne Boatwright wrote:

>
>
> The last time I saw McCann's steel-cut oats in a store, the price was n=
early
> $8 for the can. I've been buying steel-cut oats from the bulk bin at S=
prouts
> for =A250/pound.

$7.99 a pound here too, but I have not yet found a bulk store that sells=
it.

On Mon 17 Jan 2005 12:09:57p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

> Wayne Boatwright wrote:
>
>>
>>
>> The last time I saw McCann's steel-cut oats in a store, the price was n
>> early $8 for the can. I've been buying steel-cut oats from the bulk
>> bin at S prouts for ¢50/pound.
>
> $7.99 a pound here too, but I have not yet found a bulk store that
> sells it.

You should try some online sources. Here are a few:

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

http://www.barryfarm.com/cereals.htm

http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm

http://store.cybermacro.com/Steel-Cut-Oats.php

http://vitanetonline.com/description...EEL-CUT--2-LB/

HTH

Wayne

On 17 Jan 2005 19:55:18 GMT, Wayne Boatwright > wrote:

>You should try some online sources. Here are a few:
>
>http://www.store.honeyvillegrain.com...EWPROD&ProdID=
>360
>
>http://www.barryfarm.com/cereals.htm
>
>http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm
>
>http://store.cybermacro.com/Steel-Cut-Oats.php
>
>http://vitanetonline.com/description...EEL-CUT--2-LB/

I got mine at www.netrition.com . I don't recall the price, but I sure
enjoy the product. I'm looking for a local source of steel cut oats in
bulk, too. And I'll re-use the can. <G>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Wayne Boatwright wrote:
>The last time I saw McCann's steel-cut
>oats in a store, the price was nearly $8
>for the can. I've been buying steel-cut
>oats from the bulk bin at Sprouts for
>=A250/pound.
>>Dave=A0Smith adds:
>>$7.99 a pound here too, but I have not
>>yet found a bulk store that sells it.
First, please honor that I was raised on only the "Quaker Oatmeal"
coming in the diameter-round cardboard container, and graduated to the
packets for microwave in the late eighties, early nineties. With the
past talk of steel cut oats here, my curiousity began. This thread
caused me to go a-link-looking for a resource to purchase my very first
from, as I am in the California High Desert and have too few drive to
the market resources for such. Although I was shopping (in the Cabazon
Mall an hour or so away) yesterday, and coiuld have stopped at Hadley's
(large dried fruits, nuts and grains outlet) for a check on them having
steel cuts, I was simply too tired and my damaged legs wanted only to
come home.

To end this tale, I've just ordered my very first, and the website
offers a questions/comments opportunity, which I did fill in. I bought
one 28 oz. McCann's, at $5.95 (plus same in shipping). What I asked
with the comments box may be answered to my email address aboard the
Base, but I should also ask here in the event this "netrition" site
ignores all but my Visa card number:
http://www24.netrition.com/mccanns_oats_page.html

Easy enough and time enough for me to do the initial cook of a night for
sitting over on a work night, then to refresh with a mere 10-12 minutes
cook in the morning. But isare the dried fruit and nuts I may want
mixed in to be added at the night-begin, or could they be incorporated
to the morning's rush with good results? Can any of an excess amount be
refrigerated and micro-heated as wanted? What may be the least
attention demanding way to cook these steel cuts, and are there good
websites I may peruse for other ways in which I may enjoy using them,
such as in cookies, quick breads and bars?

Picky ~JA~

Wayne Boatwright wrote:
>The last time I saw McCann's steel-cut
>oats in a store, the price was nearly $8
>for the can. I've been buying steel-cut
>oats from the bulk bin at Sprouts for
>=A250/pound.
>>Dave=A0Smith adds:
>>$7.99 a pound here too, but I have not
>>yet found a bulk store that sells it.
First, please honor that I was raised on only the "Quaker Oatmeal"
coming in the diameter-round cardboard container, and graduated to the
packets for microwave in the late eighties, early nineties. With the
past talk of steel cut oats here, my curiousity began. This thread
caused me to go a-link-looking for a resource to purchase my very first
from, as I am in the California High Desert and have too few drive to
the market resources for such. Although I was shopping (in the Cabazon
Mall an hour or so away) yesterday, and coiuld have stopped at Hadley's
(large dried fruits, nuts and grains outlet) for a check on them having
steel cuts, I was simply too tired and my damaged legs wanted only to
come home.

To end this tale, I've just ordered my very first, and the website
offers a questions/comments opportunity, which I did fill in. I bought
one 28 oz. McCann's, at $5.95 (plus same in shipping). What I asked
with the comments box may be answered to my email address aboard the
Base, but I should also ask here in the event this "netrition" site
ignores all but my Visa card number:
http://www24.netrition.com/mccanns_oats_page.html

Easy enough and time enough for me to do the initial cook of a night for
sitting over on a work night, then to refresh with a mere 10-12 minutes
cook in the morning. But isare the dried fruit and nuts I may want
mixed in to be added at the night-begin, or could they be incorporated
to the morning's rush with good results? Can any of an excess amount be
refrigerated and micro-heated as wanted? What may be the least
attention demanding way to cook these steel cuts, and are there good
websites I may peruse for other ways in which I may enjoy using them,
such as in cookies, quick breads and bars?

Picky ~JA~

On Mon 17 Jan 2005 12:09:57p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

> Wayne Boatwright wrote:
>
>>
>>
>> The last time I saw McCann's steel-cut oats in a store, the price was n
>> early $8 for the can. I've been buying steel-cut oats from the bulk
>> bin at S prouts for ¢50/pound.
>
> $7.99 a pound here too, but I have not yet found a bulk store that
> sells it.

You should try some online sources. Here are a few:

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

http://www.barryfarm.com/cereals.htm

http://www.stoutbillys.com/stout/productn/(Flat)/E086204D.htm

http://store.cybermacro.com/Steel-Cut-Oats.php

http://vitanetonline.com/description...EEL-CUT--2-LB/

HTH

Wayne

Wayne Boatwright wrote:
> On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
> and tittered, and finally blurted out...
>
>
>>In much the same way, I stumbled upon McCann's about five years ago.
>>I heartily recommend the overnight version. That's mu favorite.
>>
>>I also found, in a Meijer's store in Lexongton KY, McCann's Oat
>>Bran cereal. It is very much like "cream of wheat" except oat-
>>flavored. I love it. It is listed on McCann's website.
>>
>>For the record, McCann's is pretty expensive. I now refill my can o'
>>McCann's by buying bulk steel-cut oats at a natural food store at
>>less than half the price.
>>
>>Guy
>
>
> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
> Wayne
>
>
Hmmmmmm...I don't remember when I bought this last can at Trader Joes,
but the sticker says it was $4.59.

BK

On 17 Jan 2005 17:13:54 GMT, Wayne Boatwright >
wrote:

> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
My grandparents didn't do name brands either. They bought
it in the bulk section.

sf

Wayne Boatwright wrote:
> On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
> and tittered, and finally blurted out...
>
>
>>In much the same way, I stumbled upon McCann's about five years ago.
>>I heartily recommend the overnight version. That's mu favorite.
>>
>>I also found, in a Meijer's store in Lexongton KY, McCann's Oat
>>Bran cereal. It is very much like "cream of wheat" except oat-
>>flavored. I love it. It is listed on McCann's website.
>>
>>For the record, McCann's is pretty expensive. I now refill my can o'
>>McCann's by buying bulk steel-cut oats at a natural food store at
>>less than half the price.
>>
>>Guy
>
>
> The last time I saw McCann's steel-cut oats in a store, the price was nearly
> $8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
> for ¢50/pound.
>
> Wayne
>
>
Hmmmmmm...I don't remember when I bought this last can at Trader Joes,
but the sticker says it was $4.59.

BK

Wayne Boatwright wrote:

>
>
> The last time I saw McCann's steel-cut oats in a store, the price was n=
early
> $8 for the can. I've been buying steel-cut oats from the bulk bin at S=
prouts
> for =A250/pound.

$7.99 a pound here too, but I have not yet found a bulk store that sells=
it.

On Mon 17 Jan 2005 07:14:20a, guy f klose tittered and giggled, and giggled
and tittered, and finally blurted out...

> In much the same way, I stumbled upon McCann's about five years ago.
> I heartily recommend the overnight version. That's mu favorite.
>
> I also found, in a Meijer's store in Lexongton KY, McCann's Oat
> Bran cereal. It is very much like "cream of wheat" except oat-
> flavored. I love it. It is listed on McCann's website.
>
> For the record, McCann's is pretty expensive. I now refill my can o'
> McCann's by buying bulk steel-cut oats at a natural food store at
> less than half the price.
>
> Guy

The last time I saw McCann's steel-cut oats in a store, the price was nearly
$8 for the can. I've been buying steel-cut oats from the bulk bin at Sprouts
for ¢50/pound.

Wayne

Bob > wrote:
: I used to like oatmeal, until I decided to attempt to lower my cholesterol
: by having a bowl every morning for a month. That was six or seven years ago,
: and I haven't been much of an oatmeal fan ever since. But today I tried
: McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
: exceptional.

I used to use McCann's many years ago. Now I use steel cut
oats bought wherever bulk grains are sold. These are *much*
cheaper than McCann's in that nice old fashioned can. McCann's
must be too expensive for most people in this area: the last
time I decided to try it again, the contents were so stale
that I had to dump the whole thing.

: I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
: oats get dumped in a crock pot, water and dried fruit are added (I'm going
: to use dried apricots and dried cranberries), and the crock pot cooks the
: oatmeal while I sleep.

If I don't throw the oats into vigorously boiling water I get
paste in spite of the steel cut grains. Perhaps it's
different if you toast the grains first. Please let us know
how this method worked for you. Thanks.

--thelma
: Bob

Bob wrote:
> I used to like oatmeal, until I decided to attempt to lower my cholesterol
> by having a bowl every morning for a month. That was six or seven years ago,
> and I haven't been much of an oatmeal fan ever since. But today I tried
> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
> exceptional. Normally, oatmeal is made by rolling oats between steel rollers
> to flatten them into little booger-shaped plates, a resemblance which
> becomes even more pronounced upon cooking. This oatmeal is made by cutting
> the grains (called "groats") into little cylinders instead. When cooked, the
> oats plump up nicely and take on a pleasant chewy texture. Toasting them
> beforehand also causes them to take on a nutty flavor.
>
> It wasn't particularly quick: Altogether, the process took about 40 minutes,
> but it wasn't labor-intensive; all I had to do was toss the oats while they
> were being pan-toasted for two minutes, dump in some water and cook them for
> 25 minutes (without stirring at all), then dump in some milk and cook for
> another 10 minutes, while stirring occasionally.
>
> I'm going to try an even easier recipe for tomorrow: Before I go to bed, the
> oats get dumped in a crock pot, water and dried fruit are added (I'm going
> to use dried apricots and dried cranberries), and the crock pot cooks the
> oatmeal while I sleep.
>
> Bob
>
>
I hate rolled-oat type oatmeal, but I love McCann's! You can also use
their overnight method: Boil 4 cups of water. Turn off heat and add 1
cup of oatmeal. Cover pot and leave overnight. The next morning cooke
the oatmeal on low for 9-12 minutes, stirring occasionally. That was on
a sticker on the lid of one can I bought, but I've never seen it again
on any of the subsequent ones. I'm glad I saved it because the method
works well. Now, if there was only a way for my husband to figure out
whether or not he's going to want oatmeal the next morning......

BK

"B. Kildow" > wrote in message
...
> Bob wrote:
>> I used to like oatmeal, until I decided to attempt to lower my
>> cholesterol
>> by having a bowl every morning for a month. That was six or seven years
>> ago,
>> and I haven't been much of an oatmeal fan ever since. But today I tried
>> McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>> exceptional. Normally, oatmeal is made by rolling oats between steel
>> rollers
>> to flatten them into little booger-shaped plates, a resemblance which
>> becomes even more pronounced upon cooking. This oatmeal is made by
>> cutting
>> the grains (called "groats") into little cylinders instead. When cooked,
>> the
>> oats plump up nicely and take on a pleasant chewy texture. Toasting them
>> beforehand also causes them to take on a nutty flavor.
>>
>> It wasn't particularly quick: Altogether, the process took about 40
>> minutes,
>> but it wasn't labor-intensive; all I had to do was toss the oats while
>> they
>> were being pan-toasted for two minutes, dump in some water and cook them
>> for
>> 25 minutes (without stirring at all), then dump in some milk and cook for
>> another 10 minutes, while stirring occasionally.
>>
>> I'm going to try an even easier recipe for tomorrow: Before I go to bed,
>> the
>> oats get dumped in a crock pot, water and dried fruit are added (I'm
>> going
>> to use dried apricots and dried cranberries), and the crock pot cooks the
>> oatmeal while I sleep.
>>
>> Bob
>>
>>
> I hate rolled-oat type oatmeal, but I love McCann's! You can also use
> their overnight method: Boil 4 cups of water. Turn off heat and add 1 cup
> of oatmeal. Cover pot and leave overnight. The next morning cooke the
> oatmeal on low for 9-12 minutes, stirring occasionally. That was on a
> sticker on the lid of one can I bought, but I've never seen it again on
> any of the subsequent ones. I'm glad I saved it because the method works
> well. Now, if there was only a way for my husband to figure out whether
> or not he's going to want oatmeal the next morning......
>
> BK

I don't hate rolled-oat type oatmeal. Here is the way I fix it. Using 1:1
ratio water to rolled oats. Boil water, add rolled-oats, take pan off
stove, let sit for a few minutes while you are adding to a bowl a good brand
plain yogurt, a good brand honey, a few berries. Yum! Fast and good.
Dee

Dee Randall wrote:

> "B. Kildow" > wrote in message
> ...
>
>>Bob wrote:
>>
>>>I used to like oatmeal, until I decided to attempt to lower my
>>>cholesterol
>>>by having a bowl every morning for a month. That was six or seven years
>>>ago,
>>>and I haven't been much of an oatmeal fan ever since. But today I tried
>>>McCann's Irish Oatmeal (Steel-Cut Oats) for the first time, and it was
>>>exceptional. Normally, oatmeal is made by rolling oats between steel
>>>rollers
>>>to flatten them into little booger-shaped plates, a resemblance which
>>>becomes even more pronounced upon cooking. This oatmeal is made by
>>>cutting
>>>the grains (called "groats") into little cylinders instead. When cooked,
>>>the
>>>oats plump up nicely and take on a pleasant chewy texture. Toasting them
>>>beforehand also causes them to take on a nutty flavor.
>>>
>>>It wasn't particularly quick: Altogether, the process took about 40
>>>minutes,
>>>but it wasn't labor-intensive; all I had to do was toss the oats while
>>>they
>>>were being pan-toasted for two minutes, dump in some water and cook them
>>>for
>>>25 minutes (without stirring at all), then dump in some milk and cook for
>>>another 10 minutes, while stirring occasionally.
>>>
>>>I'm going to try an even easier recipe for tomorrow: Before I go to bed,
>>>the
>>>oats get dumped in a crock pot, water and dried fruit are added (I'm
>>>going
>>>to use dried apricots and dried cranberries), and the crock pot cooks the
>>>oatmeal while I sleep.
>>>
>>>Bob
>>>
>>>
>>
>>I hate rolled-oat type oatmeal, but I love McCann's! You can also use
>>their overnight method: Boil 4 cups of water. Turn off heat and add 1 cup
>>of oatmeal. Cover pot and leave overnight. The next morning cooke the
>>oatmeal on low for 9-12 minutes, stirring occasionally. That was on a
>>sticker on the lid of one can I bought, but I've never seen it again on
>>any of the subsequent ones. I'm glad I saved it because the method works
>>well. Now, if there was only a way for my husband to figure out whether
>>or not he's going to want oatmeal the next morning......
>>
>>BK
>
>
> I don't hate rolled-oat type oatmeal. Here is the way I fix it. Using 1:1
> ratio water to rolled oats. Boil water, add rolled-oats, take pan off
> stove, let sit for a few minutes while you are adding to a bowl a good brand
> plain yogurt, a good brand honey, a few berries. Yum! Fast and good.
> Dee
>
>
Too goopy for me. I like the texture of the cut oats better. Maybe
it's just childhood trauma ("No, you can't go outside until you eat your
oatmeal.") or listening to Bill Cosby's "The Lump in the Oatmeal"
routine on a record when I was small.

BK

"B. Kildow" > writes:
> ...or listening to Bill Cosby's "The Lump in the Oatmeal"
>routine on a record when I was small.

Wasn't the Bill Cosby routine about lumps in Cream of Wheat?
Classic humor! (along with smearing Jello on the kitchen floor
because the chicken heart was coming!).

ObOatmeal: steel-cut oats, after cooking, have a completely
different texture than rolled or quick-cooking oats. I also
think there is a much better oat flavor in the steel-cut oats.
My theory is that since they are processed less, more of the
original flavor is retained.

Anyone who likes oatmeal, but has never tried steel-cut oats,
should try it. It's great stuff.

Guy

guy f klose wrote:
> "B. Kildow" > writes:
>
>>...or listening to Bill Cosby's "The Lump in the Oatmeal"
>>routine on a record when I was small.
>
>
> Wasn't the Bill Cosby routine about lumps in Cream of Wheat?
> Classic humor! (along with smearing Jello on the kitchen floor
> because the chicken heart was coming!).

I loved that album! TUMP-tump! TUMP-tump! And his thing about his
brother crying so long he got the "sup-sup's" became a family phrase.
You're undoubtedly correct about the Cream of Wheat, but when I was a
kid, I *knew* it was waiting in my oatmeal!
>
> ObOatmeal: steel-cut oats, after cooking, have a completely
> different texture than rolled or quick-cooking oats. I also
> think there is a much better oat flavor in the steel-cut oats.
> My theory is that since they are processed less, more of the
> original flavor is retained.
>
> Anyone who likes oatmeal, but has never tried steel-cut oats,
> should try it. It's great stuff.

No argument there! (And now I've got an urge to see if I can find that
Bill Cosby record on CD.)

BK
>
> Guy

guy f klose wrote:

> Wasn't the Bill Cosby routine about lumps in Cream of Wheat?
> Classic humor! (along with smearing Jello on the kitchen floor
> because the chicken heart was coming!).

I always wondered what was so bad about the lumps. I never minded
them.
I am just waiting for my Cream of Wheat to sit as few minutes
before sitting down to breakfast.

> ObOatmeal: steel-cut oats, after cooking, have a completely
> different texture than rolled or quick-cooking oats. I also
> think there is a much better oat flavor in the steel-cut oats.
> My theory is that since they are processed less, more of the
> original flavor is retained.

Different texture and better taste. I have no use for instant,
minute or quick cooking oatmeal. I have been eating the old
fashioned large flake lately. It's almost as good as the steel
cut, cooks in half the time and costs a fraction of the price of
the steel cut.

I have a cookbook that is over 100 years old and the oatmeal was cooked on the
back of the wood/coal stove all night so it would be ready in the morning. Now
THAT was oatmeal!

I have always liked the lumps. Even in mashed potatoes. I like food with
texture. Lots of onions, nuts, etc.

The family joke is that "Mom, it's macoroni and cheese! Not macoroni, cheese,
onions, ham, green peppers, and anything else left over the fridge."

Henrietta

guy f klose wrote:
> "B. Kildow" > writes:
>
>>...or listening to Bill Cosby's "The Lump in the Oatmeal"
>>routine on a record when I was small.
>
>
> Wasn't the Bill Cosby routine about lumps in Cream of Wheat?
> Classic humor! (along with smearing Jello on the kitchen floor
> because the chicken heart was coming!).

I loved that album! TUMP-tump! TUMP-tump! And his thing about his
brother crying so long he got the "sup-sup's" became a family phrase.
You're undoubtedly correct about the Cream of Wheat, but when I was a
kid, I *knew* it was waiting in my oatmeal!
>
> ObOatmeal: steel-cut oats, after cooking, have a completely
> different texture than rolled or quick-cooking oats. I also
> think there is a much better oat flavor in the steel-cut oats.
> My theory is that since they are processed less, more of the
> original flavor is retained.
>
> Anyone who likes oatmeal, but has never tried steel-cut oats,
> should try it. It's great stuff.

No argument there! (And now I've got an urge to see if I can find that
Bill Cosby record on CD.)

BK
>
> Guy