Homage to Oatmeal
I love oatmeal. I love oatmeal with cinnamon sugar and raisins. I love oatmeal with bananas and milk. But mostly, I love oatmeal with savory things. Eggs, beans, beef, chicken, turkey, paprika, hot peppers, anything is good in oatmeal. Oatmeal with a spoonful of whatever you had for dinner last night is finer than breakfast at the Waldorf! I’ve had breakfast at the Waldorf. Take my word for it. Oatmeal with pork chile and pinto beans is probably the ultimate culinary experience. Do yourself a favor. Don’t limit your oatmeal consumption to the sweet side. Discover savory oatmeal!
Tips for making good oatmeal:
- Avoid instant and quick. It only takes 4 minutes to make real “Old Fashioned” oatmeal. If you have more time, try steel cut or Irish oats.
- Mix the water and oatmeal together cold and you will have creamier oatmeal. Starting with hot water makes for chewy oatmeal.
- Add salt toward the end of the cooking process instead of the beginning. A smoother product will result.
- Don’t forget the salt! You don’t have to go crazy but oatmeal without salt is a little too close to library paste. Has anyone ever tried salted library paste?
- Add the amendments toward the end of the cooking process or right before eating. Use cooked meats, eggs, beans, etc. and they will be warmed through by the hot oatmeal. They don’t need more cooking.
- Use your imagination and the world is your oatmeal!
For more about oatmeal, start with Wikipedia: http://en.wikipedia.org/wiki/Oatmeal
P.S. Oatmeal is very good for you!