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Flash Gordon Ramsay posted:Eat some steel cut oats raw and then I'll be impressed. I've done this. With a bit of salt it's really not half bad. But then I used to eat literal horse food as a mid-morning snack.
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Oct 17, 2014 20:09
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therattle posted:oats: a grain, which in England is generally given to horses, but in Scotland supports the people. Perhaps this is why England is known for it's horses, and Scotland for it's men. 
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Oct 17, 2014 20:13
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I liked this podcast about the OED by Simon Winchester which mentions that quote.
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Oct 17, 2014 20:17
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That's from Samuel Johnson's dictionary. One of his schticks was ripping on Scots whenever he could.
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Oct 17, 2014 20:22
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CommonShore posted:That's from Samuel Johnson's dictionary. One of his schticks was ripping on Scots whenever he could. Indeed. Boswell's Life Of Samuel Johnson is a surprisingly easy and enjoyable read.
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Oct 17, 2014 20:23
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Casu Marzu posted:maple sugar and a pat of cultured butter Vermont Creamery makes a cultured butter with Vermont maple syrup incorporated that is perfect for this. The butter is so good it even makes up for using inferior non-Canadian maple.
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Oct 17, 2014 20:33
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bartolimu posted:Vermont Creamery makes a cultured butter with Vermont maple syrup incorporated that is perfect for this. The butter is so good it even makes up for using inferior non-Canadian maple. Good god, I want some of that.
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Oct 17, 2014 20:45
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DekeThornton posted:Oatmeal should be eaten with lingonberry jam and milk, you goddamned philistines. Tyttebær (I refuse to grant the Swedes a single linguistic victory) are far too tart for oatmeal, and the only way to hide how badly they clash is an unreasonable amount of sugar. Strawberry is the way to go. And I grew up eating steamed/rolled oats in cold milk with sugar for breakfast - hot breakfasts are for foreigners and lumberjacks  More seriously, I haven't tried steelcut - I guess I should buy a bag and test. Wonder how hard it is to find them gluten free here? (Which in the case of oats means "grown safely away from wheat and milled in a dedicated facility"). Computer viking fucked around with this message at 00:47 on Oct 18, 2014 |
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Oct 18, 2014 00:32
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bartolimu posted:Vermont Creamery makes a cultured butter with Vermont maple syrup incorporated that is perfect for this. The butter is so good it even makes up for using inferior non-Canadian maple. my syrup is far better than any of the Canadian stuff I've had.
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Oct 18, 2014 01:40
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Computer viking posted:hot breakfasts are for foreigners and lumberjacks Lumberjacks are manly and swole. Eat hot breakfast.
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Oct 18, 2014 01:50
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Cut out the middleman; eat a lumberjack.
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Oct 18, 2014 01:53
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Vegetable Melange posted:Cut out the middleman; eat a lumberjack. You rang?
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Oct 18, 2014 02:14
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Computer viking posted:Tyttebær (I refuse to grant the Swedes a single linguistic victory) 
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Oct 18, 2014 04:59
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Computer viking posted:Tyttebær (I refuse to grant the Swedes a single linguistic victory) are far too tart for oatmeal, and the only way to hide how badly they clash is an unreasonable amount of sugar. Strawberry is the way to go. You're completely right which is why lingon goes so well with meat and poultry.
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Oct 18, 2014 05:45
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Happy Hat posted:Jesus titty-loving Christ. Wow... I guess we'll just have to be mortal enemies, then. Me, I hate the lazy slobs who like doing things the old, slow way, instead of helping to fix things. Actually, now that I think of it, I don't mind having a few of those folks around, because it makes for easier decisions when it's time submit the plan for organizational redesign.
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Oct 18, 2014 06:52
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Squashy Nipples posted:Wow... I guess we'll just have to be mortal enemies, then. Those people I dislike too - when I am talking process consultants I am tking about people with absolutely no understanding of the workings of the company (let's bring the NWC down and simultaneously raise production series, while taking seasonality out of the work force usage, impossible at best) - then they split it into 3 different targets, and hunts the targets individually - meaning that they goddamn end up in optimizing warehouses by centralizing a warehouse in Greece to service Turkey. Servicing Turkey from Greece may seem like a good goddamn idea, it will most certainly drive stock down, but it is also impossible to move stock across the border in less than 21 days - driving product failure up. Ohh... But the shiny warehouse looks soooo good... Congratulations process consultant - you succeeded in killing off more than 100m worth of business by saving less than 2m. Only as a hypothetical off course.. I am sure that they have families who love them and poo poo.. I am also sure that my kids will not be allowed to play with their kids.
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Oct 18, 2014 08:02
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paging @dino jesus loving christ, I bought a fresh thing of compounded asafetida a few days ago, and my entire spice cabinet - nay, kitchen goddamn REEKS of bitter decaying lovely garlic, or whatever you'd call the smell of asafetida. I've double freezer bagged it, and a few days later the same thing - I just put a 3rd bag on it, but goddamn this poo poo is worse than the worst belacan I've cracked open. how do you usually store this stuff? any tips for keeping everything in my spice cabinet from smelling like it? I like the aroma in cooked pungent mustard-oil type dishes, but this is driving me insane as it is.
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Oct 18, 2014 08:34
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Natto beat me, I admit it. I can't handle Soju, though I gamely try when it's dancing-bear time. I managed to choke down those Korean sausage-esque filled intestine things ONCE while in dancing-bear mode, but I don't think I could manage it again. I almost spat it out the first time, convinced they were simply uncleaned intestine.
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Oct 18, 2014 10:05
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mindphlux posted:paging @dino Mason jar should be 100% airtight and impermeable, which I can't say about any ziploc freezer bags Put the plastic jar inside the mason jar, you don't want the asafoetida exposed to light either
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Oct 18, 2014 10:32
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Xoidanor posted:You're completely right which is why lingon goes so well with meat and poultry. This on the other hand is very true. They're also good mixed about 50/50 with sour cream (and a bit of sugar), which goes nicely pink and works well with heavy Christmas food.
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Oct 18, 2014 10:36
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Happy Hat posted:Servicing Turkey from Greece may seem like a good goddamn idea, it will most certainly drive stock down, but it is also impossible to move stock across the border in less than 21 days - driving product failure up. Hmmm, we may be having some language issues, that sounds a lot more to me like Distribution Management then Business Process. Besides, I work for banks and insurance companies, so there is ALWAYS tons of low hanging fruit for me to pluck. Steve Yun posted:Mason jar should be 100% airtight and impermeable, which I can't say about any ziploc freezer bags My asafoetida lives in "spice jail": the plastic bottle goes in a freezer bag, then into a glass mason jar, then into another freezer bag, and onto a shelf in my basement with no other food nearby. After all that, my basement still smells faintly of asafotida. Which I don't mind, it's more pleasant then "basement musk".
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Oct 18, 2014 11:53
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Approximately how much better does this asafoetida taste in comparison to it's truly unholy smell? I've smelled it and immediately decided that: A) the first person who put that spice in their mouth was more adventurous or hungry than I'll ever be, and B) my fiance would leave me if I ever tried to keep that stuff at the house. It must taste of fairy farts and magic to be worth all the hassle of even having it around.
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Oct 18, 2014 13:19
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I have mine in a glass jar with a screw-on plastic lid in the cabinet with a bunch of other things and I've never had any problems with the smell. And yes, the flavor is still fine.
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Oct 18, 2014 13:24
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I'm late for oat chat, but I must ask: am I weird for liking my oats with salt, pepper, and butter? The only sweet food I like for breakfast is doughnuts. e: and rndmnmbr fucked around with this message at 13:47 on Oct 18, 2014 |
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Oct 18, 2014 13:43
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Test Pattern posted:I can't handle Soju, though I gamely try when it's dancing-bear time. Oh man, I love soju. I'm just glad it's kinda hard to find where I am. Otherwise I'd get pants-missing drunk constantly off the stuff. rndmnmbr posted:I'm late for oat chat, but I must ask: am I weird for liking my oats with salt, pepper, and butter? The only sweet food I like for breakfast is doughnuts. Savory oats ain't bad, either.
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Oct 18, 2014 16:26
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Best savory oats: tamari, thinly sliced scallion, furikake, bit of chile flakes.
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Oct 18, 2014 17:47
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A lot of the oat breakfast preparations everyone has been describing sounds like things I do to my barley breakfasts. I should try making oats instead of barley on occasion.
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Oct 18, 2014 18:00
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contrapants posted:A lot of the oat breakfast preparations everyone has been describing sounds like things I do to my barley breakfasts. I should try making oats instead of barley on occasion. Barley breakfasts?
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Oct 18, 2014 19:20
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Beer or whisk(e)y?
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Oct 18, 2014 20:44
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therattle posted:Barley breakfasts? I boil pearl barley. Then, I usually added honey, cinnamon, and a splash of milk. It's pretty good. The barley, before adding anything, refrigerates well, so I can microwave it and throw this together in the morning before I leave for work.
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Oct 18, 2014 22:28
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contrapants posted:I boil pearl barley. Then, I usually added honey, cinnamon, and a splash of milk. It's pretty good. Hmmm. Intriguing. I eat oats sweetened but as it's neutral the idea of it as a savoury doesn't seem odd; barley had always been a savoury to me but could equally be sweetened. Maybe I will... Any thoughts about slow-cooking it overnight.
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Oct 18, 2014 22:47
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therattle posted:Hmmm. Intriguing. I eat oats sweetened but as it's neutral the idea of it as a savoury doesn't seem odd; barley had always been a savoury to me but could equally be sweetened. Maybe I will... Any thoughts about slow-cooking it overnight. I never thought to slow cook it, but that sounds like a good idea. I'm still a newb at slow cooking. I usually spend an hour boiling a bag of it on Sunday morning.
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Oct 18, 2014 23:33
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I just roasted a jack o lantern pumpkin. It is disgusting.
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Oct 19, 2014 04:26
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Squashy Nipples posted:My asafoetida lives in "spice jail": the plastic bottle goes in a freezer bag, then into a glass mason jar, then into another freezer bag, and onto a shelf in my basement with no other food nearby. yeah I don't know why I didn't think mason jar earlier, considering that's how I store druqas. I moved it earlier today without any fancy double bags or anything, and I think it's working ok - I'm convinced I can still smell it, but it may just be my spice cabinet still recovering. I mean goddamn. my girl's old asafotida must have been really old, because I used it for years without any problems like this.
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Oct 19, 2014 07:43
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"MY GIRLFRIENDS OLD ASAFETIDA" I used it. 
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Oct 19, 2014 07:44
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therattle posted:Hmmm. Intriguing. I eat oats sweetened but as it's neutral the idea of it as a savoury doesn't seem odd; barley had always been a savoury to me but could equally be sweetened. Maybe I will... Any thoughts about slow-cooking it overnight. Cooks up like risotto rice - I have tried it overnight, and it got too mushy for my taste.
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Oct 19, 2014 08:15
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I do not understand the obsession with hot sauces, aren't they just condiments? Like ketchup, HP sauce, A1, ranch and diverse bbq sauces?
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Oct 19, 2014 08:21
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Happy Hat posted:Cooks up like risotto rice - I have tried it overnight, and it got too mushy for my taste. Thanks. Mushy might work for porridge though. Worth a shot.
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Oct 19, 2014 09:42
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Happy Hat posted:I do not understand the obsession with hot sauces, aren't they just condiments? Like ketchup, HP sauce, A1, ranch and diverse bbq sauces? Neither do I, but I imagine it's related to how they can totally transform a dish by adding both a subtle taste and a much less subtle burn. If you like using something with that much ... power, I guess it makes sense to obsess over getting a good one.
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Oct 19, 2014 09:54
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Happy Hat posted:Cooks up like risotto rice - I have tried it overnight, and it got too mushy for my taste. This was what I was afraid of, too. I like how barley gets the same texture as sticky rice. I didn't know if oats are mushy and if that was the point of slow cooking the barley.
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Oct 19, 2014 16:04
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