on oatmeal

[improbable]

I've made myself a week's worth of steel-cut oats twice in the last three weeks, using first, the rice cooker, and second, the crock-pot. Both methods produced an oatmeal-flavored gelatinous glop. (I'm partly to blame, for eating it cold.) I've consulted the great guru, and his answer is to fill the recipe with milk, rather than using just water

Comments

[lorigami]

I can't seem to cook these right either. I don't get why they're supposed to be so great.

[jumpingjoan]

Oh, I love the overnight oatmeal from Alton Brown...but then, I'm ok with a little bit of gloppyness. He uses dried fruits and cream in that one.