How to Cook Oatmeal -- Properly.

I don't know about you but I eat differently in the winter than I do in the summer. In the summer, I eat plates full of fresh vegetables and fruit. In the winter I like hot soups, hot chocolate, and one of my favorites, a big bowl of hot oatmeal. I appreciate the fact that everyone likes even simple things like oatmeal prepared differently, and I try to be tolerant in matters of taste -- but I draw the line at overcooked and mushy oatmeal. That's just unacceptable.

Which is why I called this post -- how to cook oatmeal properly. Here's how:

Follow the box instructions for portions of water and oats, I use about a 1 3/4 cups or so of water and a cup of oats. Get the water to a good boil. Add a pinch of salt. Add the oats, maintain the heat for 5 - 10 seconds to get the water and oats back up to boil, then turn off the heat and place a lid on the pot for a minute or so. The important thing to remember is this: do not follow the instructions to cook the oats for 3 minutes or 5 minutes. That guarantees mush. Boil the water, pour oats in water. Cover. Let sit. Simple.

When you remove the lid the oats will be al dente, not mushy.

Toppings are personal. Like the pancakes, I like yogurt, honey, frozen berries and peanut butter. Cinnamon is perfect here. Even whole natural sugar crystals. If you use yogurt, make sure the oatmeal has cooled slightly or the yogurt will curdle.

One thing I don't understand is why people buy instant oatmeal packs. Instant oatmeal is just oatmeal cut into small pieces. Buy the whole Quaker Oats "old fashioned" oats in the canister, or even better, buy it from the bulk bin at Central Market or Whole Foods.

About 500 calories, including my toppings, and a hearty meal.

P.S. -- If you buy the organic plain yogurt, whatever you do don't discard the clear liquid that separates from the solids in the yogurt. The liquid is the good protein part.

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In the News: Some Things are Just Cool.

You think you're SUV is killing you at the pump? Try fueling up a cross-Atlantic cargo ship. About 50,000 gallons a stop. The high price of fuel got cargo guys thinking of a way to save a couple of bucks, or Euros in this case.

So, some ingenious fellow decided to add a large para-sail to the bow of the cargo ship. Then add 100 yards or so of line, allowing the sail to rise to where the winds are stronger and steadier, and then let mother nature take over. Voila, wind power. I love the simplicity, economics and the aesthetics.

Fuel savings: 15 - 30 %.
Investment payback: 3 years

By the way, 65% of the USA consumed goods are moved by cargo ship.

The "Perfect Meatball" Recipe

Guest Post by cook, RJS.
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I rarely enjoy something as much as I enjoy a big plate of spaghetti and meatballs. There are many versions of the meatball; some make them with pork and beef, some like them Swedish or really spicy. I have experimented with baking the meatballs vs. cooking them in the sauce, using egg or not, using only Parmesan cheese or a blend of cheeses, Italian breadcrumbs or plain, using pork and beef, using different fat contents in the beef and on and on and on.

Last night I think I hit meatball nirvana. After much experimentation over many years and hundreds of meatballs, here is my recipe:

2 lbs beef: 85/15 fat content ( too much fat makes a greasy meatball, not enough doesn’t keep them moist enough.)
½ onion diced
2 cloves garlic diced
1 tbsp olive oil
6 slices of bread made into crumbs
8 oz parmesan cheese shredded
4 oz mozzarella, shredded
Salt and pepper to taste
2 tbsp cream

Sauté the onion and garlic in a pan until translucent, mix with beef and the rest of ingredients. Use your hands! Don’t over work the meat or it gets mushy. Brown the meatballs over med/high heat. Once brown on the outside, transfer to sauce and finish cooking in the sauce. You can bake them, but they will tend to be a bit dryer than cooking them in the sauce.

Questions? Comments?