Irish Oats

MJ is off on a trip and I was eating one of my traditional stand-up-at-the-sink bachelor dinners. In this case it was a slightly over-ripe banana, mashed up with a tablespoon of miso (white miso, which is brown, but I don’t think it makes a difference), over chunks of leftover BBQ pork, heated in the microwave (one minute only, you don’t want to overstress the banana). Banana miso is surprisingly good, in a salty caramel sort of way. As I say, I was eating this, and wondering if a teaspoon of alcohol-product would help, when it suddenly came upon me that I had totally neglected the field of hard liquor in oatmeal. Herewith, the start of a project to remedy that failure.

I decided to start with Irish whiskey, because I remembered seeing a bottle of that in the cupboard below the sink while looking for the backup dish soap. We’re not big hard liquor consumers*, so your average bottle of gin, or whatever, will sit around from Centennial to Centennial, gathering dust. We’ve been in this house just over a decade now, so there should be a number of nearly full bottles laying about.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of beef broth, one tablespoon of Jameson’s Irish Whiskey,  salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the alcohol when you start, and the potato when you take it off the stove.

Results: Nothing to write the world about. It added a slight flavor to the beef broth, making it deeper and richer, but it needed something else. Maybe cheese. It did make the kitchen smell interesting at six of the clock in the morning.

Rating: *****

*We do go through a lot of sherry, however. When we were in the UK, our provider said we were his second-best customer, right after Luxembourg.


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