Text 10716, 58 rader
Skriven 2011-05-12 06:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fuelish food 324
========================
 JW> I add just a tiny pinch of salt to the boiling water before the oats
 JW> go in. My porridge does not taste at all salty.

A little salt sneaked into sweet dishes often goes
undetected.

 ML> We put oats in our chili because we trade the gummy
 ML> texture for the icky taste of masa. Then spice it up
 ML> to render it edible.
 JW> If I have to thicken chili I prefer masa or even yellow cornmeal
 JW> over oatmeal. But there's nothing wrong with thin soupy chili.

I started doing the oat thing to capture the fat of the
chili, this being more a talismanic than an effective mechanism,
I reckon, for the benefit of health-hyperconscious third
persons (the party of the first part being me and the party of
the second part being the chili) and have gotten used to the
taste and texture.

 JW> For those that like soupy oats...
 JW> Title: Oatmeal Soup

And for those who don't -

---------- Recipe via Meal-Master (tm) v8.00

      Title: Granola Mix
 Categories: Mixes
      Yield: 1 servings

     10 c  Old Fashioned Rolled Oats           1 c  Wheat Germ
    1/2 lb Shredded Coconut                    2 c  Shelled Raw Sunflower Seeds
      1 c  Sesame Seeds                        3 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed      1 1/2 c  Water
  1 1/2 c  Vegetable Oil                     1/2 c  Honey
    1/2 c  Molasses                        1 1/2 ts Salt
      2 ts Cinnamon                            3 ts Vanilla
           Raisins Or Other Dried Fruit

  Preheat oven to 300 degrees F. (150 degrees F.).  In a large bowl combine
  oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can
  include almonds, pecans, walnuts, or a combination of all of them). Blend
  well.  In a large saucepan combine brown sugar, water, oil, honey,
  molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
  not boil.  Pour the syrup over the dry ingredients and stir until
  well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets
  with sides.  Bake 20 to 30 minutes, stirring occasionally.  Bake 15 minutes
  longer for crunchier texture.  Cool.  Add raisins or other dried fruit, if
  desired.  Put in airtight containers and label as Granola mix. Store in a
  cool dry place and use within 6 months.

  Makes about 20 cups of mix.

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