Scotch Oats

Continuing my intermittent, not to say, erratic, survey of hard liquors in oatmeal, I decided to try Scotch whisky, because why not? I used beef broth to give the Scotch flavor something to play off against. The Scotch was a non-vintage Cutty Sark. We don’t make that much we should buy something in a velvet bag, but we don’t buy that much that we should go out and stock up on Auld Scunner.

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

Results: Extremely meh. The Scotch is tastable, but adds nothing to the dish. I ended up mixing in some shredded cheese. I’m beginning to have my doubts about this whole boozyoats thing.

Rating: *****


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