Oatmeal

I was talking to somebody earlier (by phone, yes, me! ¹) and they mentioned the awfulness that was salted oatmeal.

Apparently this is oatmeal cooked in salty water.

Who on earth makes it like that?

Me, right now as I write this, have some oatmeal cooking. It’s some Quaker Oats in a bowl with a few spoonfuls of sugar and about that much milk. Let it reach boiling point, give it a stir, leave it a few minutes. Perfection.

I can’t imagine making it with water, never mind salty (like, what, like you’d boil pasta in?).

¹ Of course, one must balance this with fact that the last person that I interacted with otherwise was my mechanic, a week ago. ☺

I was talking to somebody earlier

A couple of Valium and a night’s rest, you’ll be fine – socialisation cooties don’t transmit over the phone. :)

Who on earth makes it like that?

There’s this collection of humans in the northern bit of the UK, tend to be labelled by the name of one of the tribal groups that were in Ireland around 2000 years ago when a bunch of oiks from the Italian peninsula came visiting, and then decided to move in after the visitors went home again a few centuries later. They seem quite fond of oats.

Some modern day purveyors of oats put out recipes that suggest “a pinch of salt” others suggest cooking with salt but since the latter seem to be Merkins they can hardly be deemed as true authorities.
Choice: Cook with it, or add it later.

The online recipes for parkin are a disgraceful betrayal of the North. Oatmeal, black treacle and butter; and no golden syrup, for heaven’s sake. A dash of whisky, perhaps?

I make my oatmeal with just a pinch of salt. Not too much though. I’ll add in some walnuts and brown sugar after it’s cooled down for a few minutes.