Technically he hasn't voiced on JLU, has he?
I knew that "U" would be trouble.
I don't know about you guys, but I've had it with super-strong little women who aren't me.
Buffy ,'Get It Done'
Natter 31 But Looks 29
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
DavidS - Jan 07, 2005 9:37:08 am PST #3908 of 10002
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
sarameg - Jan 07, 2005 9:37:54 am PST #3909 of 10002
I've had and mostly liked all different viscosities of oatmeal. Except the absolute gluiest. It starts to trip my texture issues then. Which I prefer at any given moment depends on my mood and whether the emphasis is sweet or salt. Saltier needs to be on the thicker side.
DXMachina - Jan 07, 2005 9:37:58 am PST #3910 of 10002
You always do this. We get tipsy, and you take advantage of my love of the scientific method.
Hec's oatmeal sounds like my oatmeal.
Mine, too.
Burrell - Jan 07, 2005 9:38:38 am PST #3911 of 10002
Why did Darth Vader cross the road? To get to the Dark Side!
All the feedback I've had so far from people here is that it is very mushy. Definitely not thin like gruel
When I've had it (either because I made it or a restaurant did), it was creamy with nutty little chunks in it (I assume that's because the steel cut oats don't disintergrate in the same way that rolled oats do). As I said, it's good, but it's not my heart's image of what oatmeal should be.
And ftr I don't think of gruel as universally thin, but rather as, well, 19th century oatmeal. Have I been wrong all these years? Is it usually made out of something other than oats?
§ ita § - Jan 07, 2005 9:39:51 am PST #3912 of 10002
Well not canonically, no, but this is transformative fiction.
I knew that "U" would be trouble.
:)
-t - Jan 07, 2005 9:40:45 am PST #3913 of 10002
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
When I think of gruel I think of Cream of Wheat. And Oliver Twist, of course. Which is probably why I picture it as thin, because those poor orphans aren't getting hearty food.
Betsy HP - Jan 07, 2005 9:42:02 am PST #3914 of 10002
If I only had a brain...
My husband slices dried apricots into the morning oatmeal. Yummmm.
§ ita § - Jan 07, 2005 9:42:24 am PST #3915 of 10002
Well not canonically, no, but this is transformative fiction.
Is it usually made out of something other than oats?
You know, I'd been defining it by consistency, and not by ingredient. Couldn't tell you -- it's been meaning "watery porridge" to me all this time.
Vortex - Jan 07, 2005 9:43:45 am PST #3916 of 10002
"Cry havoc and let slip the boobs of war!" -- Miracleman
I like the taste of oatmeal, but not the texture. I love oatmeal raisin cookies and oatmeal bread, but the breakfast slush makes me shiver.
Susan W. - Jan 07, 2005 9:44:11 am PST #3917 of 10002
Good Trouble and Righteous Fights
I've only had oatmeal that I liked once. Unfortunately it was at a B&B, and I didn't think to ask the proprietor how she made it. It wasn't at all mushy, gelatinous, creamy, or gruel-like in texture. Each individual oat maintained its integrity, it was nicely chewy, and tasted great with a little brown sugar.
I've tried various types of oatmeal and have never been able to replicate it. No matter how I make it, it's always slimey and gross.