Comments on: Warming Up to Breakfast (Steel Cut Oats) http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/ "Coffee should be black as hell, strong as death, and sweet as love." - Turkish Proverb Wed, 08 Feb 2012 03:57:04 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Gretchen Tremoulet http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-76129 Gretchen Tremoulet Thu, 01 Apr 2010 01:19:36 +0000 http://www.coffeecorner.org/?p=243#comment-76129 1. I'm flattered that MY cup is in the first phot. 2. It's been a long time since Feb 15. What? Are you busy? 1. I’m flattered that MY cup is in the first phot.
2. It’s been a long time since Feb 15. What? Are you busy?

]]> By: Randall http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-76075 Randall Fri, 26 Mar 2010 17:51:52 +0000 http://www.coffeecorner.org/?p=243#comment-76075 A perfect breakfast! I've been lazy lately and doing the coffee-only routine but I do miss my steel cut oats. A perfect breakfast! I’ve been lazy lately and doing the coffee-only routine but I do miss my steel cut oats.

]]> By: Dr. Ricky http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75889 Dr. Ricky Fri, 05 Mar 2010 16:40:32 +0000 http://www.coffeecorner.org/?p=243#comment-75889 BTW - there's one more form - oat groats. It's basically the whole oat grain. And it takes even longer than steel cut oats to cook, but it's definitely worth it. Much better texturally. I like to toast it in butter before adding the water. BTW – there’s one more form – oat groats. It’s basically the whole oat grain. And it takes even longer than steel cut oats to cook, but it’s definitely worth it. Much better texturally. I like to toast it in butter before adding the water.

]]> By: Christine http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75828 Christine Wed, 24 Feb 2010 05:01:43 +0000 http://www.coffeecorner.org/?p=243#comment-75828 Bonus: apples. OMG. I'm in love with this oatmeal with apples. Mmmmm... Bonus: apples. OMG. I’m in love with this oatmeal with apples. Mmmmm…

]]> By: melissa http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75766 melissa Tue, 16 Feb 2010 16:13:10 +0000 http://www.coffeecorner.org/?p=243#comment-75766 I am such a huge fan of steel-cut oats. Although I have no desire to take them in a savory direction. :D Normally I agree with you on the add-a-bit-of-salt part, but oh my god, I tried it once with oatmeal and I thought it was awful. I had to throw it out. It's possible (since I am more sensitive to salty flavors than most) that I just added too much for my personal tastebud configuration. I am such a huge fan of steel-cut oats. Although I have no desire to take them in a savory direction. :D

Normally I agree with you on the add-a-bit-of-salt part, but oh my god, I tried it once with oatmeal and I thought it was awful. I had to throw it out. It’s possible (since I am more sensitive to salty flavors than most) that I just added too much for my personal tastebud configuration.

]]> By: Mike http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75763 Mike Tue, 16 Feb 2010 05:20:04 +0000 http://www.coffeecorner.org/?p=243#comment-75763 @Christine - It's hiding in the pantry, next to the cereal, behind the Quaker Multi-grain Cereal, blue cardboard tube carton. Catch me between calls in the morning and I'll make more. @Brittany, @Todd - Yes, I get it about salt *now*. This trip to Port Arthur was back in 2004, and I hadn't tweaked to salt in non-savory things. (I also never baked then.) @Brittany - Never was big on watermelon growing up. Not deep enough South, I guess. ;) @Todd - You're likely right about the brain pathways for salt; I haven't dug too deeply into it. I have read the thing about coffee, and it does help to a degree, but I'd really advise anybody to steer clear of bad coffee in the home in the first place. And I want to do an oatmeal with diced andouille sausage bits and maybe a fried egg on top instead of butter. Bacon would definitely work. Cheese doesn't meld well in my head, but I will admit I haven't tried. @Christine – It’s hiding in the pantry, next to the cereal, behind the Quaker Multi-grain Cereal, blue cardboard tube carton. Catch me between calls in the morning and I’ll make more.

@Brittany, @Todd – Yes, I get it about salt *now*. This trip to Port Arthur was back in 2004, and I hadn’t tweaked to salt in non-savory things. (I also never baked then.)

@Brittany – Never was big on watermelon growing up. Not deep enough South, I guess. ;)

@Todd – You’re likely right about the brain pathways for salt; I haven’t dug too deeply into it. I have read the thing about coffee, and it does help to a degree, but I’d really advise anybody to steer clear of bad coffee in the home in the first place. And I want to do an oatmeal with diced andouille sausage bits and maybe a fried egg on top instead of butter. Bacon would definitely work. Cheese doesn’t meld well in my head, but I will admit I haven’t tried.

]]> By: Todd http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75762 Todd Mon, 15 Feb 2010 23:28:08 +0000 http://www.coffeecorner.org/?p=243#comment-75762 Mike, I would've expected you to know about salt, as much as you bake. From what I've read, it's less that it "brings out sweetness" and more that salt tends to mask bitter flavors, which would otherwise compete in our brain with the sweet flavors. Chocolate and vanilla tend to contain bitter aspects, but if you toss in just enough salt, your brain ignores both the salt and the bitter, letting the sweet shine through. Or so I've read. I imagine you've read more. It's been said that the best way to rescue a nasty, bitter, cup of coffee (if you can't throw it out) is to add a pinch of salt. Just enough to cancel, not enough to taste. Of course, nowadays, the trend is to add more salt to sweets than is needed, so you taste both salt and sweet. Also, you say, "there’s no reason this can’t go savory,", but, um, isn't it already? I mean, oats, water, salt, cinnamon, and butter? There's nothing sweet about it! Except that we tend to associate these things with sweets, I guess. Anyhow, I tend to be a "cup of yogurt with granola on top" breakfast guy. Maybe I need to try this for a weekend breakfast before things get too warm. My question is how far you can take this savory thinking. Would bacon and cheese work? Mike, I would’ve expected you to know about salt, as much as you bake. From what I’ve read, it’s less that it “brings out sweetness” and more that salt tends to mask bitter flavors, which would otherwise compete in our brain with the sweet flavors. Chocolate and vanilla tend to contain bitter aspects, but if you toss in just enough salt, your brain ignores both the salt and the bitter, letting the sweet shine through. Or so I’ve read. I imagine you’ve read more. It’s been said that the best way to rescue a nasty, bitter, cup of coffee (if you can’t throw it out) is to add a pinch of salt. Just enough to cancel, not enough to taste. Of course, nowadays, the trend is to add more salt to sweets than is needed, so you taste both salt and sweet.

Also, you say, “there’s no reason this can’t go savory,”, but, um, isn’t it already? I mean, oats, water, salt, cinnamon, and butter? There’s nothing sweet about it! Except that we tend to associate these things with sweets, I guess.

Anyhow, I tend to be a “cup of yogurt with granola on top” breakfast guy. Maybe I need to try this for a weekend breakfast before things get too warm. My question is how far you can take this savory thinking. Would bacon and cheese work?

]]> By: brittany http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75760 brittany Mon, 15 Feb 2010 20:23:51 +0000 http://www.coffeecorner.org/?p=243#comment-75760 Having grown up in the south, did you not learn the salt-on-watermelon trick? It brings out that sweetness tenfold. It's also the reason that just about every baking recipe calls for salt. Without it, the sweetness just goes flat. Since I like my oatmeal swimming with heavy cream, I rarely eat it. I keep a container of rolled oats just in case I get that craving and if I substitute lowfat milk for half of the water, it kinda sorta tastes just as good. Not really, but I think I've tricked my self into believing it. Having grown up in the south, did you not learn the salt-on-watermelon trick? It brings out that sweetness tenfold. It’s also the reason that just about every baking recipe calls for salt. Without it, the sweetness just goes flat. Since I like my oatmeal swimming with heavy cream, I rarely eat it. I keep a container of rolled oats just in case I get that craving and if I substitute lowfat milk for half of the water, it kinda sorta tastes just as good. Not really, but I think I’ve tricked my self into believing it.

]]> By: Christine http://www.coffeecorner.org/2010/02/15/warming-up-to-breakfast-steel-cut-oats/comment-page-1/#comment-75758 Christine Mon, 15 Feb 2010 18:07:48 +0000 http://www.coffeecorner.org/?p=243#comment-75758 Wait. How have I been missing out on this oatmeal goodness? Now I really, really want some oatmeal! (Wondering where it is in the pantry...) Wait. How have I been missing out on this oatmeal goodness? Now I really, really want some oatmeal! (Wondering where it is in the pantry…)

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