[Sca-cooks] oatmeal/hot cereal?

[Terry Decker]

Almost any grain dish of this sort can be prepared by initially boiling the 
grain or meal, then covering it and setting it aside to finish cooking.  Set 
the pot where it will stay warm, but not scorch.  Whole grains should 
probably be boiled until they burst, then set aside to finish cooking.

Menagier prepares millet, wheat and barley.  The barley is essentially 
prepared to be an "instant" food for invalids.  I think Menagier is using 
whole grains rather than meal.  I prefer cracked grains for speed and 
convenience.

Hulled, whole oats will probably take longer than you want.  I assume your 
reference to "rolled oats" is to the partially milled oats in the big card 
board containers.  Oats rolled into big fat flakes have a much more 
interesting texture.  Steel cut or pinhead oats provide a chunky texture, 
while stone ground oat meal will make a smoother gruel.  I like the steel 
cut oats with brown sugar and cream (however, I usually get 2% milk, sigh).

Bear

> has anyone had success making oatmeal/hot cereal on the fire? I'm hoping 
> to find a
> method that involves real oats (not the rolled kind, etc) that I can start 
> a fire,
> set it burbling and ignore for a bit while I chop up dried fruit, etc
>
> 1. what kind of oats/grains did you use?
> 2. what were your favorite add ins?
> 3. I remember vaguly a recipe for a hot cereal dish from le menagier? 
> maybe? anyone
> have access to their books who can look it up?
>
> bascially I'm looking for an easy breakfast dish to do during a weeklong 
> re-
> enactment event. the rest of camp may be happy living off smoked fish, 
> hard boiled
> eggs and such but me, I needs me some fiber ;)
>
> thanks!
>
> --Anne-Marie