Fried Oatmeal

Discussion in 'Food' started by NevadaBlue, Oct 1, 2018.

  1. BradGad

    BradGad Supporter Supporter

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    TAHAWK... not to be a smarty pants... been there, done that. The *air* in the Rockies, and along with it the smell of the air and the wide giving sky is certainly magic. (Plus you have mountains.) Growing up in Texas, our family spent vacations in Colorado and New Mexico... it became a byword, an expression, a touchstone in our family... whenever the sky or weather was really good, we would look at each other knowingly, smile, and say “Like Colorado!”

    But, the light in Scotland puts the Rockies’ to shame.
     
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  2. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    A-W-E-S-O-M-E carved parritch spurtle you have carved there @unclebead use it wisely, stir clockwise or you'll have the Diel hot on your heels. :46: LOL @BradGad as the saying goes "we're all Jock Tamson's bairns" there is a little Scots in all of us. Cousin @bacpacjac £2.00p for a kilo of Scot Porage oats from the shelf of Sainsbury's (UK) the real McCoy. :)
    Regards
    David
     
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  3. bacpacjac

    bacpacjac Guide Bushclass I

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    Oatmeal is breakfast around here most week days. The kiddos love it and so do I. I tried to sneak in steel cut oats today and they weren't having it. They like their porrage, Cousin @DavidJAFO! :D
     
  4. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    Cousin Jac @bacpacjac porridge is good for them. My granny always said, it was a breakfast that would fill you up for the day, & stick to your ribs. :) LOL
    Regards
    David
     
  5. Haggis

    Haggis Guide

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    I believe I prefer savory oatmeal, porridge if you prefer, to the sweetened sort. Grandmother MacNeil wouldn’t hear of sweetening her morning oats. My favorite, as mentioned above, done up with a fried egg or two on top, then add salt and pepper. Though I think a couple of soft boiled eggs might be better still...

    Not a big fan of wasting anything, another method was when boiling greens in summer, to save the liquid for cooking the oatmeal. This too is/was eaten with salt and pepper.

    I enjoyed haggis, and single malt, every day I was in Scotland. Now I must content myself with soft cooked eggs, turkey eggs in this photo, and Barry’s Tea,,,

    I never tire of oatmeal, but a change now and again inspires the appetite...

    6B788D82-A1DA-4B0A-9384-9ADFFA3B770D.jpeg
     
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  6. bacpacjac

    bacpacjac Guide Bushclass I

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    That looks delicious!
     
  7. bacpacjac

    bacpacjac Guide Bushclass I

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    One of the best ways to start the day! :)
     
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  8. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello @Haggis I still like my portion of haggis, nothing about being a Scot, I just like haggis. Have you heard of Scotch eggs? i.e. sausage meat wrapped around a boiled egg, then rolled in a bread crumb batter & deep fried (I can hear a can of worms go pop here) :p LOL well the same goes for using haggis in place of sausage meat. The end product can then be eaten hot or cold, whole or sliced. A nice accompaniment to a :36: bacon breakfast. BTW I was reading about the Clan MacNeil or Clan Niall (we have Clan Neil or Niall in our family) the MacNeil clan we're alleged descendants of the Irish Celts, but DNA has proven they're descendants of the Vikings. :)
    Regards
    David
     
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  9. Haggis

    Haggis Guide

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    I have Scotch eggs often, though perhaps not often enough. I also enjoy a sandwich of fried black pudding, with an over easy egg thrown in to increase both the cholesterol and messy factors...

    My understanding is that the descendants of Ni Naill, having worn too thin their welcome in Ireland, made their way north to Barra, where Grandmother MacNeil called home.

    There is a story of Rory Og MacNeil, clan chieftain and supposed last of the vikings. It is said that he had an old Druid priest, who each evening, after supper, would go up to the wall of the castle and say; “The Great MacNeil of Barra has finished his evening meal, the princes of the world may now dine”. Rory had a style about him, that’s for certain...

    Given the Viking inclination to marry into the leading families of most of the countries they visited, it is not unlikely that on a island such as Barra, any blood but Viking blood would soon be bred out...

    My friend Angus MacLeod, of the Isle of Lewis, used to say all of their families traced to Norway, but along the DNA trail, people focus most on the areas that most interest them.
     
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  10. DavidJAFO

    DavidJAFO Guide

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    hello,
    @Haggis oh yeah black pudding :p I do like lick all this heart attack on a plate is making me feel hungry. :D LOL We're still on the same page as black pudding is a type of blood sausage, originating from the UK & Ireland. It is made from :36: pork blood, with pork fat or beef suet, & oatmeal. I do agree, most peeps tracing their ancestry, do focus most on the areas that most interest them. :)
    Regards
    David
     
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  11. TAHAWK

    TAHAWK Guide

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    My father's people are from an area in SW Kentucky loaded with Logans, MacDonalds, Grants, Duncans, Clarks etc. (His middle name was "Clark." ) I have three cousins who are Andrews. Family tradition is that this ethnicity was the result of being on the losing side in the 45. (Although, as to losing, watching the 2018 Edinburgh Military Tattoo, I see the Saltire flies again.) They were transported to Virginia, and when possible crossed the mountains to Fincastle County, Virginia - now Kentucky.
     
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  12. bacpacjac

    bacpacjac Guide Bushclass I

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    You guys have me craving Scotch eggs now so boiled eggs and toast soldiers will have to do today. I have to work on my egg slicing technique but the girls love the egg cups! Thanks guys! :D

    PA045607.JPG
     
  13. Haggis

    Haggis Guide

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    I have a small collection of egg cups,,, maybe 300 or so.

    #pocillovy #pocillovist
     
  14. bacpacjac

    bacpacjac Guide Bushclass I

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    My daughter asked if we could buy some more and I do believe I will oblige! :D
     
  15. will62

    will62 Guide

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    Sounds good, going to have to try this.
     
  16. Haggis

    Haggis Guide

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    Lunch: Barry’s Tea, fried oatmeal, and duck eggs, done up on a 30 odd year old Coleman stove. Not bacon as Cache Lake Country would suggest, but eggs will do nicely...

    A cup of oatmeal...
    4BF20964-7169-4C69-BEF8-DAC8A7C99178.jpeg

    A couple of duck eggs, from my Rouen ducks...
    4DAEE212-2108-4201-9631-8DB7B187DD34.jpeg


    A cup of hot Barry’s Tea...
    0CA8F566-C9F8-4257-B4C2-425512A0A1C7.jpeg

    Some pepper and salt... And it’s lunch...
    A203166C-00E6-405C-BB08-1A78C658C909.jpeg
     
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  17. bacpacjac

    bacpacjac Guide Bushclass I

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    Mouth. Watering. I totally forgot about my oatmeal experiment. DOH!!
     
  18. Haggis

    Haggis Guide

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    I have it on occasion,,, it’ll change how you view oatmeal,,,

    (Don’t let @DavidJAFO know that I used instant oats,,, steel cut is a better choice, but I get lazy...)
     
  19. bacpacjac

    bacpacjac Guide Bushclass I

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    whispering: It'll be our little secret. ;)
     
  20. MrFixIt

    MrFixIt Old Jarhead Supporter Bushcraft Friend

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    Mouth watering indeed!
     
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  21. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    :p licks screen..
    Regards
    David
     
  22. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    :eek: ah ha.. yer captured, dinnae worry aboot me @Haggis ye'll get drummed oot the Clan for such sacrilege. :D
    Regards
    David
     
  23. BradGad

    BradGad Supporter Supporter

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    Even though I’ve lived in Scotland and know haggis quite well, the username @Haggis always makes me think of Hagrid from Harry Potter.
     
  24. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    I knew (I haven't seen him in years) a guy by the surname of Haig, big fella he was, referred to him as "haggis" play on his surname (nickname) :eek: he could eat a haggis supper aka "a Rabbie" (Burns supper) chips (fries), haggis deep fried in batter, & boiled peas in one go. The full sausage shaped haggis in a mouthful. It's no mean feat, as haggis is quite difficult to digest especially a huge mouthful.
    Regards
    David
     
  25. DavidJAFO

    DavidJAFO Guide

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    hello,
    I see you Cousin @bacpacjac the Ross clan will hear of this sacrilege too.. :D LMAO
    Regards
    David
     
  26. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    You do neat stuff.

    What is all that white stuff around the cooking area?

    I do think that the eggs and oatmeal would have been better if they were topped with a large puddle of cayenne pepper sauce. :)
     
  27. Haggis

    Haggis Guide

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    Old Man Winter fired a warning shot over our bow last night. A reminder of 1991, when 37” of snow fell between October 31 and November 3. Not to worry though, my firewood has long since been laid by, and my pantry stocked with several bottles of cayenne pepper sauce,,,
     
  28. BradGad

    BradGad Supporter Supporter

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    You should no’ ha’ said that. You should no’ ha’ said that.
     
  29. bacpacjac

    bacpacjac Guide Bushclass I

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    LOL!!! I probably won't be allowed to wear the family tartan anymore. :(
     
  30. Haggis

    Haggis Guide

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    Herself would never allow me to give up my tartan,,,

    1BA19EEA-9B94-4117-9C23-FF02D3AB33F2.jpeg
     
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  31. bacpacjac

    bacpacjac Guide Bushclass I

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    Ah! How many years now?
     
  32. Haggis

    Haggis Guide

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    47,,, the photo above was a Handfasting about 15 years ago.
     
  33. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    That is a beautiful picture and beautiful couple. Thanks for sharing with us.
     
  34. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    @BradGad ..& something to accompany the breakfast brew (tea) :26:
    Regards
    David

     
  35. Haggis

    Haggis Guide

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    :26::26::26::26::26:

    I’ll be off my tea for days, now that’s etched into the back of my eyes...
     
  36. snwcmpr

    snwcmpr Tracker

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    My dad was depression era. He taught me to put left over grits, in a loaf pan, in the refrigerator, overnight. Slice and fry in cast iron skillet the next morning, covered in maple syrup.
    Comfort food for me. Wish he was still here to have it with me.
     
  37. MrFixIt

    MrFixIt Old Jarhead Supporter Bushcraft Friend

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    You certainly married up!
    ;)
     
  38. DavidJAFO

    DavidJAFO Guide

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    "Remember, no matter where you go, there you are."
    hello,
    :eek: toe jam & tea :26: déjà vu with my breakfast.
    Regards
    David
     
  39. DavidJAFO

    DavidJAFO Guide

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    hello,
    It's Brigadoon.. :D sweet.
    Regards
    David
     
  40. highlander

    highlander Supporter Supporter

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    Maybe oatmeal fried in bacon grease is Keto? Bacon is Keto accepted.

    @LongChinJon if your fried oatmeal got soggy maybe the grease wasn’t hot enough? If I make something like this I’ll usually make a test fry with a smaller portion.
     
  41. LongChinJon

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    Maybe you're right. I tried it again, and it was soggy again, so it got put back into the bowl and mashed up before eating.
     
  42. highlander

    highlander Supporter Supporter

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    I’ll admit, I’ve never had fried oatmeal. My fried cornmeal mush turns out soggy.
    I like good oatmeal with sugar and real butter, and the Little Debbie Oatmeal Cream Pie form.
     
  43. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    Shouldn’t be soggy if the grease is hot. I like my cornmeal mush sliced thin, but even when thick, it is crisp on the outside if the grease is popping hot.
     
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  44. hdbeav

    hdbeav Supporter Supporter

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    20181008_175151.jpg

    Good thread!
    Still warm with honey, this is a keeper.

    Will try adding dried cranberries to the mix next time and leave off the honey. Might make for a good hiking snack.
     
  45. Cueball77

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    Amen Brother the secret is to get your oil hot !! Myself I like the crisco butter flavor that my Bride uses in her baking. Doesn't need refrigeration great for camping, comes in pre packed cubes like butter! :4::42:
     
  46. mongo

    mongo Scout

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    I figure this is a good place to post up what my daughters call "Dad's ugly breakfast"...
    I make up a single serving of oatmeal.
    fry up three or so links of sausage, then cut them up into little discs of sausage
    cut an avocado in half, and dice it up
    fry up two eggs.
    Mix all of the above into the same bowl. Looks UGLY, as my kids say. Tastes divine. Lasts all day, as it's a hearty breakfast.
     
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  47. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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  48. snwcmpr

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    Gotta make some Southern Stone Ground Grits and fry it up the next day.
    This thread makes me hungry.
     
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  49. Waxwing

    Waxwing Supporter Supporter

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    I attempted to make fried oatmeal recently. I cooked rolled oats regularly, adding nuts, fruits, and a bit of brown sugar. I kept the mixture very thick, but added some milk at the end, and stored in the refrigerator. The next day I was able to slice and fry it, but despite it tasting good, it sort of fell apart, and I didn't really get the "fried" experience. Maybe my slices were too thick or it would have been best to have omitted the milk.

    I modified a recipe I found using steel cut oats last winter and have been thinking about it again with cooler weather moving in here now. Several times I added in fresh chopped arugula, swiss chard or spinach and sauted it with the oats. Its a hearty meal, but delicious, and I'd never had "savory" oats before. I will try again cooking just the oat mixture, refrigerating it overnight, slicing & frying it the next day when I cook the eggs and prep the avocado. Mmmm....maybe this weekend! :)

    SAVORY STEEL CUT OATS WITH FRIED EGG AND AVOCADO

    Ingredients
    • 2 tsp butter
    • ¼ cup steel cut oats
    • 1 cup water
    • ½ cup cottage or ricotta cheese
    • 2 Tbsp grated Parmesan or cheddar cheese
    • Christmas Mix to taste (our blend of hot & mild peppers from the garden, dehydrated, and ground into seasoning)
    • Salt & Pepper to taste
    • Olive Oil, Coconut Oil or Bacon Grease
    • 1 egg
    • ½ avocado, peeled & sliced or chunked
    • Sriracha Sauce (optional)
    Instructions
    1. Melt the butter over medium heat. Add the oats, stir to toast for 2-3 minutes until fragrant. Add the water and bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally, until most all the water is absorbed.

    2. Remove from heat and stir in the cheeses, salt, pepper and Christmas Mix.

    3. Heat a small pan over medium heat, add olive oil, coconut oil or bacon grease. Crack in the egg, and cook as desired.

    4. Pour the oats into a bowl, top with avocado slices, fried egg, and additional seasonings above if desired. You can also top all of this with a good squeeze of Sriracha or hot pepper sauce!
     
    Last edited: Oct 12, 2018 at 8:03 AM
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  50. Redwalker

    Redwalker Supporter Supporter

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    Great thread. I had the great fortune to live in Edinburgh for a few years. I had a work related class in which I got to talking with the instructor who mentioned that his grandfather had a drawer in the kitchen where leftover morning porridge was placed. It set up and was cut up for later eating. If you read about the food rationing and wartime shortages that country endured during ww2, I would have saved every scrap as well.
     
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