Last time I talked of using brothdregs as an oatmeal extender, I was all about hand-chopping a small amount of the carrots and onions that were strained out of the original liquid. This time we made our broth from two small beef shortribs (it’s amazing how little meat is needed for a quart of broth). Afterwards, MJ ran everything through the food processor — meat scrapings, carrots, onions, the lot (well, not the bones). Came up with something that’s best described as a thick, granular puree.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth, two fat dinner tablespoons of pureed broth dregs, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove.
Results: Edible. The flavor balance was off a little, and the meat and gristly bits made it feel like you were eating a low quality hamburger. Still, it has potential.