Outside, is it edible just after soaking overnight? I've never tried it.

If so, I presume you warmed it or maybe not?

I looked up the Kodiak, it has more protein because of additional ingredients, including some that some people may not tolerate to. The same protein boost could be accomplished by adding protein powder and thereby allowing one to control or choose what gets added in.

Steel cut or rolled it is all the same. It is altered oat groats. When they are rolled they may or may not be steamed first. No difference except texture. Do you want chewy or creamy. The taste is in the original groats. I was on Skye in Scotland once and we were served bowls of oatmeal and I usually passed my portion on to my husband but I ate a spoonful first as always and it was amazing. We asked our host where the oatmeal came from and she said the local Co-op so we stopped by and were allowed to buy a bag. The only good oatmeal I ever had. I am good to go with oatmeal cookies and nutrition bars but a bowl of goop is beyond me.

patriciae

Sprouted rolled oats are supposed to be easier to digest and increases the nutritional value. I just like the taste and texture.

According to a search I did before a comment up thread when I wondered what might be the differences and the result said there was. Among other things, steel cut oats have a lower glycemic index and more fiber. The same search says that rolled oats are softer and creamier.

No slight intended, but I think this particular search result has more credibility to me than your view.

Try this search in google and see the results for yourself:

"are steel cut oats and rolled oats the same"

I generally have porridge for breakfast in winter. Sometimes I make it with raw muesli that has dried fruit in it, other times just plain rolled oats. I like mine made with milk and cooked for a while so it goes creamy, so I put it into a pan on low and then go and get dressed. By the time I am dressed my porridge is ready with minimal effort.

Negligible. I dont even see how that is. Since serving size was a parameter used all too often you are certainly going to get more oatmeal with squashed oats than chopped oats in one of the sample comparisons of 1/4 cup hence more calories. If steamed, and all rolled oats are not steamed, I can see losing something in the process but still negligible. Nope. not convincing and totally unimportant to the thread.

patriciae

" Negligible. I dont even see how that is. "

Obviously not.

If "unimportant to the thread", why did you bother to comment as you did?

Here's what I found, it seems comprehensive. You're welcome to say that what seems to be factual is invalid to you and dismiss it. As I said, I find this more credible than listening to "what you see". But small differences, not worthy of further discussion. There are a lot of people who think personal opinion overrules facts and I didn't think you were of that persuasion.

No, steel-cut oats and rolled oats are not the same; steel-cut oats are less processed, resulting in a chewier texture and longer cooking time, while rolled oats are steamed and flattened, leading to a softer, creamier texture and faster cooking. Here's a more detailed comparison:

Steel-Cut Oats:

• Processing: Steel-cut oats are made by cutting whole oat groats into smaller pieces with steel blades, making them the least processed type of oat.
• Texture: They have a chewier, more robust texture and a slightly nutty flavor.
• Cooking Time: Steel-cut oats take longer to cook, typically 20-30 minutes on the stovetop.
• Uses: They are often used for porridge or as a hearty breakfast option.

Rolled Oats (also known as old-fashioned oats):

• Processing:Rolled oats are made by steaming whole oat groats and then flattening them with rollers.
• Texture:They have a softer, creamier texture when cooked.
• Cooking Time:Rolled oats cook faster than steel-cut oats, usually in about 5-10 minutes.
• Uses:They are versatile and can be used in baking recipes like cookies, granola bars, and muffins, as well as for oatmeal.

Nutritional Value:

• Both steel-cut and rolled oats are whole grains and offer similar nutritional benefits, including fiber, protein, and vitamins.
• Steel-cut oats may have slightly higher fiber content and a lower glycemic index, meaning they digest slower.

I love oatmeal, made from old fashioned rolled oats, the creamier and goopier the better. Don't like any other hot/cooked cereal or porridge.

I cook it plain with just water and sprinkle with about a teaspoon of demerara sugar. Part of my usual breakfast rotation.

I feel the need to comment on the ”salads, the lettuce kind, are virtually devoid of nutritional value of any kind”. That may be somewhat true if all you are eating is pale green iceburg lettuce. But with the plethora of other leafy greens (and reds, yellows, and oranges) anyone can create a very nutritious meal. Many leafy greens even offer protein, something that many people are surprised about. Add a long list of vitamins, minerals, and enzymes including cellulase (which breaks down the cellulose that comprise plant cell walls, aiding in nutrient absorption.

Truthfully, I haven’t had Iceburg lettuce in a salad in years and years.

True rhizo. I was just astonished years ago to learn that lettuce and not necessarily iceberg has very little nutrition of the green leafy variety. If you are making salad of leaves you need to up your game. Still salad may not be the nutritional goldmine we have been taught it was. I still love green salad and will eat it.

Elmer why oh why do you do this.

I live in a household where my husband has devoted years to making the perfect multigrain cooked breakfast cereal. We have all the equipment to do this. You on the other hand get your steel cut oats from a commonly available grocery store product and your information from the internet. I watch him in his process (I can hardly avoid it when he is in make mode. It dominates the kitchen). I have listened to the entire reason behind all the whys. To top that off I did not only read the sites that supported my point of view. I can wonder why squashing or chopping could possibly change the constituents of that oat groat. How can it have more or less fiber? I can see how if your measure is a "serving size" since squashed will give you more oats vs cut. Still in the great scheme of things the small supposedly measurable differences dont really count. Have a mouthful of anything else and square things up. But that would not support your superior knowledge that you learned on the internet. You do know that you are disparaging of people who you say got their information on the internet. Have it both ways.

People should enjoy their food and if cut oats or squashed oats does it for you do that. Life is short and as of now we are still lucky in our choices.

patriciae

Elmer, I ate it cold. I never tried warming it since it had the yogurt in it, was afraid it would do something weird. But if you just used milk I suppose you could. I enjoyed it mainly in the summer and could not tell the oats had not been cooked since they absorbed a lot of liquid after spending the night in the fridge. I often ate a few bites at home and then carried the rest to work to enjoy while I started my day in the quiet of the office.

Gardengal, i too enjoy a good wedge salad now and then and in fact have made one a few times. The yummy crispness, the roquefort cheese, bacon, tomatoes…what’s not to love? DH and I usually split one at one of our local restaurants. My usual salads are romaine, Bibb, butter, or red/green leaf lettuce or some combo.

Was serving iceberg lettuce in wedge form common decades ago? If so, maybe not where I was tromping and stomping, I don't remember it from too far back.

I personally prefer a well tossed salad (you can use less dressing and it still tastes good) and also prefer romaine lettuce. I recall Caesar salad prepared at the table was a big thing in nice restaurants in my earlier adult years and that's always made with romaine pieces.

Here’s all the trivia anyone cares to read about the Wedge Salad - it’s an old standard that’s been reinvented many times!

From Google AI:

• 1930s:Delmonico's, a New York City steakhouse, introduced the wedge salad, initially named "Hearts of Lettuce Salad," featuring iceberg lettuce, thick-cut tomatoes, crispy bacon, and blue cheese dressing.
• 1950s:The salad was renamed "Oscar's Wedge" and became a standard at steakhouses, with Oscar Tucci's version becoming the standard.
• 1970s:The wedge salad found a new home in steakhouse chains, becoming a popular appetizer or side dish.
• Modern Era:The wedge salad remains a popular dish, known for its refreshing and contrasting flavors, with the crisp lettuce complementing the richness of steak.
• Iceberg Lettuce:The wedge salad's popularity is also linked to the rise of iceberg lettuce, which became a staple in American cuisine.
• Marketing:An iceberg industry marketing campaign in the late 2000s helped revive the wedge salad's popularity.

I read this to say in New York, then steakhouse chains in the 1970s. Not places where I stomped much.

I must have missed it. Have you seen it much in your West Coast life, KW?

The only oatmeal I touch is in the form of a cookie! Cream of Wheat though, bring it on, with a touch of milk on top to dampen the brown sugar and create a small river for little islands of melted butter to float down.

I'm all about a healthy salad. Great fresh greens, persian cucumbers, mushrooms and the tiniest splash of olive oil, salt, and red wine vinegar. Give it thorough but light toss. Heaven.

Bananas were also mentioned, 23 grams of carbs; protein bars etc. The oatmeal surprised me. I only eat the large flake real oatmeal, not that sugary flavoured instant packets stuff.

floral_uk, my DH makes his real oats the way you do.

Elmer, Wedge salad isn’t high on my list of items to order when dining out but, as it happens, it is a favorite for a frequent dining companion of ours! Because of him, I have seen it often on menus here in my area. And, we aren’t eating at steak houses either since steak / beef isn’t something I will eat. But, we 4 do like to eat at nicer dining establishments & it’s on many menus so he does order it. This couple moved here from Riverside County area where they were both educated & raised their family. He has eaten it many times there. All this to say that I think it is at least not uncommon to find Wedge Salad on menus along our West coast. I suppose if it’s not something we’d eat we just don’t notice it. But, I do have a little related story here. I have actually served this salad in my own home within the past year! DH & I were hosting casual dinner for this couple & 1 other couple. Main course was a wild mushroom lasagna. Yum! I wanted a first course of something green to offset the richness of the main dish. This guy who likes the wedge is persnickity about veggies he will eat. My brilliant idea was to serve mini wedge salads! A salad that could be prepped ahead & served ready on a plate. The 3 men were thrilled about the bacon bits on the salad & the 3 women, myself included, admired the ease & simplicity of prep & serving. The other 2 women had helped me assemble the mini wedges. Mini size was half of the quarter wedge used in regular wedge. So, while not nutritionally rich, the wedge salad does have a satisfying crunch & who doesn’t like bacon & croutons on a salad? Win-Win in my book!

KW, I like wedge salad as well. We’ve had it in our steakhouses for years. I like the combination of bacon and blue cheese. And the crunch.

Skipping down to note that overnight oats mentioned already - a.k.a. muesli - is so very easy to make. I haven't in a long while, but I used to mix rolled oats, chopped walnuts, raisins and chopped apples with milk in a wide mouth mason jar the day before - so yummy and no added sugar necessary 🙂

Wedge salad has made a comeback in nicer restaurants in my area. Sometimes with a trendy addition, but more often just the purist version. I don’t frequent steakhouses; these are mostly fine dining seafood or farm to table types. I ordered one a couple of years ago, just for nostalgia's sake and quite enjoyed it.

I remember reading an article MANY years ago about iceberg lettuce being the most expensive way to transport water from one location to another, lol.

eta re: nutritional value of salads-I recently ordered a Caesar salad made with kale that became my new favorite. The kale was very finely cut chiffonade style, heavy on anchovies and lemon and YUM!

Anchovies, huh? I'm reminded of two dating experiences in the early 1960's.

Desperate to appear sophisticated, a date and I both smilingly accepted the offer of anchovies with our 'spinning salad bowl', a touted feature at a Chicago restaurant. Two plates were cleared with those pungent, oily fish hidden under the lettuce.

Iceberg lettuce wedges were a regular 'feature' at Chicago steak houses. The blue cheese dressing was served on the side. Our waiter neglected to remove the little pitcher of dressing when he cleared, so it was ready to hand for my nervous date to pour into his after dinner coffee, thinking it was cream.

Ah, youth!

I do enjoy old fashioned rolled oat oatmeal, but after eating it, I frequently have the same ringing ears sensation I have after eating something full of sugar, like a piece of cake or donut. So when I do eat it, I make sure to add nuts and protein yogurt to counterbalance the carbs. For those who don't want to cook it every day, to save time I will sometimes make a pot of several servings, keep that in the fridge, then every morning put some in a bowl and either eat cold or heat in microwave. That way you're only cooking one time.

Bluebell66 - I do that too when cooking our oatmeal. That is, I make extra helpings & refrigerate the leftover which I eat the next days until it’s gone.

I used to carry oatmeal for my mid morning break at work every day. I would put old fashioned organic oats in a glass microwaveable container with a tight lid, then pour boiling water over them and place in refrigerator overnight, then just heat up in the microwave at work. Always perfectly cooked.

Hello all! The famous ( or infamous?) Wedge Salad has come into my view again just now & I remembered this thread so thought I’d add last words on it. DH & I are going to dinner tonight with the friends who include the wedge salad lover. It’s a nicer dinner place - Roots Restaurant and Bar in Camas, WA. We’ve eaten there before but I was checking their on line menu to see if any changes since last visit. Here’s the salad section of the Soup & Salad part of dinner menu. And, there it is - the wedge! I see it’s chopped so is likely easier / neater to eat.

Butter-leaf and radicchio salad with cranberry, walnuts and aged goat cheese 15.99

Roasted beet salad with balsamic dressing, apples, arugula and walnuts 15.99

Chopped wedge salad with bacon, cucumber, crispy onions and blue cheese dressing 15.99

Romaine hearts with croutons, parmesan and creamy garlic vinaigrette 15.99 // ADD anchovy 2.99

How is chopped iceberg lettuce a form of a wedge salad. A bit too much imagination at work?

Do they also serve chopped sirloin steak on a chopped steak bun with fries? ;-)

Elmer, they don’t! Chefs are allowed artistic license with food IMO.

Here’s the starter & dinner sections of online dinner menu - It’s not a large restaurant - more geared towards quiet & intimate dinners. They have mussels which I think you said you like!

Starters:

Dungeness crab and avocado with radish and vermouth vinaigrette 29.99

Puget Sound mussels with white wine, fine herbs and garlic butter 19.99

Grilled flatbread with basil pesto, white cheddar and bacon 15.99

Brandied chicken liver mousse with black pepper honey and grilled baguette 13.99

Walla Walla onion tart with gruyere, pinenuts, bitter greens and cane vinaigrette 16.99

Artisan cheese plate with walnuts and house made chutney 18.99

Dinner Plates:

Grilled spring run Chinook salmon with roasted potatoes, asparagus and chimi churri sauce 46.99

Roast Mary’s organic chicken breast with Calabresa sausage, saffron and spinach 32.99

Cascade Natural steak with seasonal vegetables, house Worcestershire and demi-glace

12 oz. rib eye 51.99 // 8 oz. filet mignon 59.99 // lamb rack 69.99

Artichoke and asparagus linguini with lemon white wine sauce and parmigiano reggiano 32.99

ADD grilled chicken 10.99 // ADD grilled prawns 14.99 // ADD dungeness crab 25.99

Braised boneless short ribs with yukon mashed potatoes with local vegetables and Yorkshire pudding 42.99

Grilled Lan Roc Farms pork chop with creamy parmesan polenta, spring carrots, snap peas and balsamic onion relish 38.99

Oh, for heaven's sake!! A "wedge salad" is defined by the ingredients, not specifically the shape or wedge of lettuce. It can be presented as chopped as well, in the much same manner as a Caesar salad can be comprised of chopped romaine as well as full leaves.

I used to eat just a wedges of iceburg lettuce with nothing on it, until I found out iceberg is nothing but fluff with little nutritional value. Now it's spinach salad or soup of the day.

KW, no offense but most of the menu you posted really grossed me out, to me it's not food I would ever eat.

Oh for heaven's sake! Iceberg lettuce is the ingredient, wedge is the format. Chopped is a different format.

I hope you're just trying to be argumentative (too bad but better) and not serious.

You can accept the chopped steak and not think the food item was misdescribed? Is that the same as an unchopped steak?

Mister Know It All Pedant strikes again!!

I am completely serious! Format is hardly the critical or defining element here - the ingredients are. So as long has it has iceberg lettuce, chopped tomatoes, bacon crumbles and blue cheese dressing, it is a wedge salad regardless of in what format it is presented.Link

Okay kids - no food fights here!! 😁 But, for the record, my thought is wedge in the salad does refer to the ’format’ if you will. Iceberg lettuce is used since it’s the only lettuce that can retain that format /shape. The fact that this restaurant chops their wedge salad is them taking the artistic license I mentioned. @kevin9408 - no offense taken Kevin - especially since you’re not a dining partner in this group. There’s a couple not invited to this dinner specifically because one of that couple would not find anything to eat on this menu either & he’s a bore about it. For me, there’s only 2 items on the starter menu I’d eat - the onion tart or cheese plate. For the mains, you might recall another post where you questioned how I got enough protein due to my mostly vegetarian eating habits? Well, on this menu I’m limted to the linguini for that but I also like the rest of the ingredients so, what’s not to like about that dish? I might’ve tried the chicken breast as I’m only ’mostly’ vegetarian but I wouldn’t want the sausage in that dish.

Okay - point to gardengal! 😊 But, I’ve never heard / thought about a chopped wedge salad either. Chopped salad, yes but not described as wedge. But, I learned something today so my to do list is complete.

Ms Know It All Arguer strikes again!

Format doesn't matter, description doesn't need to be factual.

I'd like an ice cream cone, hold the cone.

A roast beef sandwich, no bread.

A bowl of vegetable soup but not in a bowl or cup

Braised short ribs don't need to be braised

Grilled salmon can be poached

AND,

If you ordered a chopped salad and the lettuce wasn't chopped, you'd be fine with that? You need to go out more. Down here, that would be a misleading menu description which is a misdemeanor.

it's not food I would ever eat.

What? I swooned over the flatbread with cheese bacon and pesto. Don't tell me you don't love bacon?

Fine dining establishments here rarely ever have detailed menu item descriptions. Generally, it is just a recitation of the ingredients, leading with the star. Sometimes there may be a one word descriptor of cooking technique (i.e. braised, smoked, grilled, etc). I can't think I have ever seen the method of presentation or format outlined. Would be pretty hard to consider any of that to constitute a "misdemeanor menu description" :-)

It appears you haven't visited many fine dining establishments, Elmer. Perhaps YOU should get out more.

So, can a circle also be a square? LOL!

They can no longer make up their minds about anything. Eat what you like and don't worry about it.

And apparently, buffalo have wings. Who knew?

" It appears you haven't visited many fine dining establishments, "

What a very, very sad effort to insult.

If there was oatmeal imvolved in this recent discussion - I guess my eyes are getting deficient, for it appears that I missed it.

o j

@KW PNW Z8 I wish I were closer to Camas! I would go back to that restaurant regularly until I had ordered everything on that menu! yum!

Re: wedge vs chopped: chefs make a wedge salad with all the traditional ingredients. Then they chop it for serving. Voila! a chopped wedge salad!

Never heard of wedge salad...but hey, every day's a school day

Jasdip, Oatmeal is not bad. What makes a food bad are those that contain oxidative compounds causing oxidative stress. Oatmeal is completely the opposite with a rich source of avenanthramides found mainly in oats, which is a potent antioxidant and has anti-inflammatory properties.

Was the reference to oats as bad because of a lack of nutrients? Oats are somewhat nutritional and very low in a few vitamins, so not a food you should try and live on. The Irish lived almost exclusive on potatoes and oats for 100's of years until the mid 1850's. Did the information they referenced come from Dr Jack Wolfson? The mention of causing Diabetes was irresponsible because it's low in natural sugars and has a GI of 55 and somewhat low. The DR. said "Oatmeal has shown to ward off chronic health issues like Diabetes." and his words could of been misquoted .

I'll mention oxidative stress again because it's a link to Diabetes, including over 100 other Diseases, including aging and cancer. Reactive oxygen species can induce oxidative stress which damages the cells, or to be more accurate the telomere caps on the ends of the Chromosomes damaging the DNA inside. The cell dies, or multiplies as mutated cells as cancer. Oatmeal is worth eating just for the antioxidants if it's not all you eat, have an egg or something else with it containing vitamin E and C.

People should focus on antioxidant food to counter excess natural free radicals and the reactive compounds eaten if they want to stay healthy and live longer, and not just calories and carbs. I can 60 to 80 quarts of tomato juice each year for my own use because it's a powerhouse of antioxidants. A 12 oz glass a day since I was 35 and like eating 2 1/2 large tomatoes, not just a small slice of a tomato in a salad or sandwich. Spinach and romaine is much higher in antioxidants and nutrients than Iceberg lettuce and another reason why I switched.

Kevin's tomato juice comment reminds me that my grandfather lived to 100, drinking gallons of V8. Maybe he required more salt than most people! (DH has had to take salt tablets sometimes.)

I saw an ad yesterday and thought of this thread. They have developed an ’oatmeal’ made from garbanzo beans. I find that intriguing. I can’t seem to post a link from my phone but could do a screen shot

Wonder how much it looks like hummus? I suppose if one is on a gluten free diet it might be a welcome addition but fortunately I’m not so I’ll take a pass & stick to hummus. I wasn’t impressed with the gluten free french bread I sampled many moons ago either. It seemed mostly holes so mostly air. Poor people who must go gluten free.

According to DH, gluten free breads taste like ”a ball of hair”. I’ve decided that if I ever become a coeliac I’ll (sadly) give up bread.