Lyn asked about the differences between the different kinds of oatmeal.
The steelcut (Irish or Scottish) oats take quite a bit longer to cook,
but you only use about half as much in relation to the water (1/4 c. to 1
c. water as opposed to 1/2 c. regular rolled oats to 1 c. water), so that
might offset the cost a little bit.
These oats are really pricey if you buy them pre-packaged. I splurged
once when Trader Joe's had the McCann's Irish oatmeal in a tin for about
$3.98. Now I buy the oats in bulk at my HFS for 69 cents a pound and
take them home and store them in the tin.
We really like the somewhat "nuttier" texture and flavor of the steelcut
oats. Because they take 30-40 minutes to cook, I usually make a big batch
and then microwave/reheat individual servings during the week. The last
batch I cooked with a handful of mixed chopped dried fruit--very tasty.
We like it with buttermilk and brown sugar, which is apparently a
traditional Irish way to eat it, according to the McCann's tin.
Which brings me to a question: I've seen nonfat buttermilk specified in
recipes, but I've never found it in stores. What I buy is lowfat, but
I'd buy nonfat, if such a thing existed and I could find it! Any
suggestions?
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Victoria Modarresi Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx University of Arizona
(520)621-1836 FAX (520)621-7397 Tucson, AZ 85721
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