Good Eats (1999–2012): Season 5, Episode 2 - Oat Cuisine - full transcript

THE VENERABLE
ENGLISH ESSAYIST
SAMUEL JOHNSON WROTE,

"OATS, A FOOD
USUALLY RESERVED
FOR HORSES IN ENGLAND,

"IN SCOTLAND
SUPPORTS THE PEOPLE."

A FEW YEARS LATER,
HIS OWN BIOGRAPHER,

THE EQUALLY VENERABLE
BOSWELL, HIMSELF A SCOT,
WROTE BACK,

(in Scottish accent)
"AYE, WHICH IS WHY
IN ENGLAND,
YOU ALWAYS FIND HORSES,

"AND IN SCOTLAND,
YOU ALWAYS FIND PEOPLE."

(in normal voice)
WELL, BAD ACCENTS
AND CULTURAL DIFFERENCES
NOTWITHSTANDING,

IT TURNS OUT THAT OATS
ARE PRETTY MUCH
A WONDER FOOD,

AND I'M PRETTY CONFIDENT
THAT WITH A LITTLE PATIENCE,

THE RIGHT TOOLS,
A LITTLE SCIENCE,



THEY CAN BE CONVERTED

FROM HUMBLE HORSE FEED
TO GOOD EATS.

YOU KNOW, ALEXANDER THE GREAT
FED OATS TO HIS HORSE

BECAUSE HE BELIEVED
THEY WOULD MAKE HIM
RUN LIKE THE WIND.

YEAH, BUT HE NEVER
ATE THEM HIMSELF.

HOW'S THAT?

WELL, THE GREEKS AND ROMANS
CONSIDER OATS

TO BE NOTHING MORE
THAN A DISEASED VERSION
OF WHEAT.

OKAY, THEN HOW DID WE
GET FROM YOU EATING THEM

TO ME EATING THEM?

WELL, BUDDY, IF WE
HADN'T BEEN EATING THEM,

YOU NEVER WOULD
HAVE EATEN THEM

BECAUSE THE CULTIVATION
OF OATS GREW ALONG WITH
THE DOMESTICATION OF HORSES.

IT SPREAD ALL OVER EUROPE
AND MADE THE EUROPE
WE KNOW TODAY.



WAIT A SECOND.

ARE YOU SURE
YOU'RE NOT...

A NUTRITIONAL
ANTHROPOLOGIST?

NO, BUT I AM.

OH, LOOKIE,
IT'S AUNTIE MAME,
TALLYHO.

SO WHAT EXACTLY
WAS THE ROMANS' BEEF
WITH OATS?

WELL, THE ROMAN CULTURE
WAS BASED ON GREEK
CULTURE,

AND THE GREEKS
WERE INTO WHEAT,

MAYBE BECAUSE THEY COULD
MAKE LEAVENED BREAD
WITH IT.

I SEE, OATS LACK
THE NECESSARY PROTEIN
TO CREATE GLUTEN,

THAT'S THAT STRETCHY STUFF
THAT ALLOWS RISEN BREADS
TO RISE.

THE NICE THING
ABOUT OATS

IS THAT THEY'LL GROW
IN COOL, MOIST CLIMATES

WHERE OTHER GRAINS
WON'T GROW,

AND THEY'RE NOT
REALLY PICKY ABOUT
THE SOILS, EITHER.

YOU KNOW, THE ROMANS
NEVER DID CONQUER
THE SCOTS, DID THEY?

NO, THEY DIDN'T,
MAYBE IT WAS THE OATS.
HMM, MAYBE IT WAS.

THEY'RE ALSO
HIGHLY NUTRITIOUS --

IN A WAY, THAT'S PART
OF THEIR PROBLEM.
HOW'S THAT?

WELL, THEY CONTAIN
TWO TO FIVE TIMES MORE
FAT THAN OTHER GRAINS,

AND THEY ALSO CONTAIN
A FAT-DISSOLVING
ENZYME,

AND SO THEY GO RANCID
REALLY QUICKLY.

YOU HAVE TO PROCESS THEM
IMMEDIATELY AFTER
HARVESTING.

AH, THAT FAT EXPLAINS
WHY THERE'S OATMEAL IN SO MANY
DIFFERENT SOAP PRODUCTS.

BY THE WAY, IT'S ALMOST
ALL UNSATURATED.

SO ANYTHING ELSE
YOU WANT TO THROW
IN THE PORRIDGE POT?
ONLY ONE MORE THING.

THE SCOTS LIKE
TO STIR THE PORRIDGE
CLOCKWISE FOR LUCK.

THEY EVEN USE
A SPECIAL STICK,

THEY CALL IT
A SPURTLE.
A SPURTLE, HUH?

THAT REMINDS ME OF ANOTHER
SCOTTISH DELICACY,

I CAN SEE IT NOW,
ODE TO A HAGGIS.

(in Scottish accent)
SO YOU WANT TO MAKE
A HAGGIS?

WELL, STEP ONE IS,
YOU'RE GONNA HAVE
TO FIND A STOMACH,

A SHEEP'S STOMACH,
AND SOAK IT OVERNIGHT
IN SALTY WATER, RIGHT?

STEP TWO, YOU'RE
GONNA HAVE TO FIND YOURSELF
SOME BITS AND PIECES --

A SHEEP'S TONGUE,
A SHEEP'S LUNG,
A SHEEP'S LIVER,

A BLADDER, AND THE LIKE.

STEP THREE IS,
YOU PUT 'EM
IN THE SALTY WATER,

AND YOU BRING 'EM
TO A BOIL FOR AT LEAST
TWO HOURS.

EXCELLENT.

NOW WHEN THEY'RE DONE,
TAKE OUT YOUR PARTS

AND PUT 'EM OUT
ON A CUTTING BOARD...

OOH, BE CAREFUL
ABOUT THE BOILING WATER,
WOULD YOU?

NOW HACK AT 'EM UNTIL
THEY'RE IN LITTLE,
EENCY, BEENCY BITS,

BEING EXTRA CAREFUL
TO LOOK OUT FOR ANY SKIN
OR GRISTLE,

OR ELSE YOU'LL GET
THE BACK OF MY HAND!

NOW HACK IN THREE,
MAYBE FOUR ONIONS
WHILE YOU'RE AT IT.

NOW THAT'S DONE,
GO AHEAD AND ADD
HALF A POUND OF SUET,

CHOPPED FINE.

SUET...
IT'S THE STUFF
ON THE LEFT.

YOU HAVE NO IDEA HOW HARD
IT IS TO FIND GOOD
CULINARY HELP IN SCOTLAND.

NOW ONCE YOU'VE HACKED IT ALL
INTO WEE BITS,

ADD HALF A BAG OR SO
OF OATS.

HURRY UP!

IT'S A WONDER WE GET
ANYTHING ON THE TABLE!

RIGHT, NOW TIME
TO STUFF THE STOMACH.

DON'T BE SHY.

DON'T BE SHY!

NOW STUFF YOUR SOPPING STOMACH
FULL OF THE MIXTURE THUSLY.

MMM-MMMM!

RIGHT, TOO MANY ONIONS!

NOW GET YOURSELF
A BIT OF STRING

AND TIE IT UP
INTO A LOVELY,
LOVELY PORTION.

AND BOIL IT FOR THREE HOURS
OR THREE DAYS,
BUT NOT A MINUTE LONGER,

OR YOU'LL GET THE BACK
OF MY HAND!!!

ONCE THE OATS ARE HARVESTED,
THE MILLER HAS GOT
A LOT OF CHOICES TO MAKE.

FOR INSTANCE,
HE MIGHT ELECT TO REMOVE
ONLY THE OUTER HULL.

THAT WOULD PRODUCE
WHOLE OATS,
ALSO KNOWN AS GROATS.

YOU NOTICE THAT THEY
STILL HAVE THEIR ENTIRE
BRAN COAT ON,

A LOT LIKE BROWN RICE,

WHICH IS NOT
A COMPLETE ACCIDENT

BECAUSE YOU KNOW WHAT...

THEY ALSO TASTE
KIND OF LIKE BROWN RICE.

NICE, BUT A LITTLE
TOO NUTTY FOR MY TASTE.

THE OTHER THING IS THAT
EVEN IF YOU SOAK
THEM OVERNIGHT

AND COOK THEM FOR HOURS,
THEY'RE CHEWY AS GUMBY,

I'LL PASS.

NOW IF YOU WERE
TO TAKE THESE, HOWEVER,

AND SEND THEM
THROUGH STEEL CUTTERS,

YOU WOULD HAVE
STEEL-CUT OATS,

A.K.A. SCOTCH OATS
OR IRISH OATS

OR -- I LOVE THIS ONE --
PINHEAD OATS.

THEY ALSO TAKE
A LITTLE WHILE TO COOK,

BUT THEY PRODUCE
A VERY CREAMY PORRIDGE.

MMM.

IT'S ALSO JUST
A LITTLE BIT CHEWY,

A LITTLE TOASTY,

BUT REALLY NICE,
THANK YOU.

IT'S KIND OF
LIKE BREAKFAST RISOTTO.

NOW IF YOU WERE
TO TAKE THESE

AND STEAM THEM
AND PRESS THEM OUT
IN ROLLERS

AND THEN DRY THEM,

YOU WOULD HAVE...

ROLLED OATS,

A.K.A. OLD-FASHIONED
OATS,

A.K.A. OATMEAL.

THESE ARE THE OATS
THAT WE THINK OF

WHEN AND IF
WE THINK OF OATS.

NOW THE IDEA
OF MASHING THEM FLAT,

THAT WAS AN AMERICAN THING,
IT MAKES THEM COOK FASTER.

THE PROBLEM IS,
FASTER IS NOT ALWAYS BETTER.

IN FACT, THEY TEND
TO PRODUCE A RATHER
MEASLY MUSH.

THEY DO HAVE SOME OTHER
APPLICATIONS TO WHICH
THEY ARE VERY WELL SUITED,

BUT WE'LL GET
TO THOSE LATER.

COULD YOU PROCESS
THEM EVEN MORE?

WELL, SURE, WHY NOT?

YOU CAN MASH THEM
EVEN THINNER,

PAR-COOK THEM,
AND THEN DRY THEM.

THEN YOU'D HAVE
INSTANT OATS,

WHICH I WOULDN'T
FEED TO MY HORSE.

NOPE, FOR ME,
I THINK I'M GOING TO GO
WITH THE PINHEAD OATS

BECAUSE IN THE END,
THEY PRODUCE A PORRIDGE...

THAT'S JUST RIGHT.

BUT YOU KNOW WHAT, I THINK
WE COULD IMPROVE THEM

WITH JUST A LITTLE BIT
OF TINKERING.

BACK TO THE LAB,
BIG GUY.

TINKERING IN THIS CASE
MEANS SAUTEING ONE CUP
OF PINHEAD --

I JUST LOVE THAT NAME --

OATMEAL
IN A TABLESPOON OF BUTTER.

WHY BOTHER?

WELL, ALL OF THIS HEAT
IS GOING TO CARAMELIZE

SOME OF THE NATURAL SUGARS
IN THE OATMEAL.

THAT IS GOING TO MAKE
THE OATMEAL TASTE
EVEN ROASTIER AND TOASTIER

THAN IT ALREADY DOES.

NOW WE'VE GOT TIME
TO CONTEMPLATE LIQUID,

BUT KEEP AN EYE ON THIS,
KEEP IT MOVING
EVERY NOW AND THEN

BECAUSE THERE'S A VERY
THIN LINE BETWEEN TOASTY
AND TOAST, OKAY?

WHEN IT COMES TO LIQUID,
A CUP OF PINHEAD OATMEAL

WILL ABSORB FOUR CUPS
OF LIQUID,

THREE CUPS OF WHICH
I LIKE TO BE
BOILING WATER.

I COULD BOIL THAT
IN A REGULAR OLD
STOVETOP VESSEL,

BUT I REALLY LIKE TO USE
AN ELECTRIC KETTLE FOR THIS.

WHY --
EFFICIENCY.

THERE'S NOT A LOT
OF WASTED HEAT FLYING
AROUND THE KITCHEN,

AND IT IS FAST.

IN FACT, BY THE TIME
THIS WATER COMES
TO THE BOIL,

I THINK THOSE OATS
WILL JUST BE GETTING READY.

THE OTHER THING
THAT'S NICE ABOUT SPEED

IS THAT WE DON'T WASTE
A LOT OF VAPOR OUT
IN THE KITCHEN.

WE PUT IN THREE CUPS,
WE GET THREE CUPS BOILED,
SWEET.

AS SOON AS YOUR OATS
SMELL NUTTY,

TIME TO ADD THE WATER.

JUST POUR IT
RIGHT DOWN THE CENTER.

DON'T BE AFRAID
OF THE BUBBLES,
BUBBLES ARE GOOD.

THERE, NOW LET'S
TURN DOWN THE HEAT

TO SIMMER,
GIVE IT A STIR AND...

OOOH, ACTUALLY,

NO, THAT WOULD BE
A BAD IDEA RIGHT NOW.

WHY?

LET ME TELL YOU A STORY.

LET'S SAY THIS
LITTLE PINK HOUSE
IS AN OAT

AND INSIDE LIVES A SHY,
NATURALLY OCCURRING GUM
CALLED PENTOSANS.

NOW PENTOSANS
LOVES WATER.

WHENEVER SOME COMES AROUND,
HE REALLY WANTS TO
BREAK OUT OF THAT OAT

SO THAT HE AND WATER
CAN GET TOGETHER

AND MAKE A NICE
THICK LIQUID.

BUT THERE'S A PROBLEM.

HERE COMES SALT, AND SALT
WANTS WATER, TOO,

AND WHAT SALT WANTS,
SALT GETS.

AND THAT MEANS THAT
PENTOSANS HAS TO STAY
PENT UP IN HIS LITTLE OAT,

AND YOUR PORRIDGE
DOESN'T GET CREAMY.

SO SKIP THE SALT,
AND PENTOSANS WILL
STICK TO HIS GUMS.

THAT'S A JOKE...
GUMS.

WELL, AS SOON
AS YOU'VE GOT
A SIMMER MAINTAINED,

COVER THIS
AND LEAVE IT ALONE
FOR 30 MINUTES.

DON'T WORRY,
AS LONG AS YOU HAVE
A HEAVY POT AND A HEAVY LID,

NOTHING BAD
IS GOING TO HAPPEN.

NOW THIS GIVES US TIME
TO CONTEMPLATE OUR NEXT
LIQUIDOUS ADDITION.

I LIKE TO GO WITH HALF A CUP
OF WHOLE MILK,

JUST TO ADD A LITTLE
BIT OF RICHNESS.

AND TO THAT, I LIKE TO ADD
ANOTHER HALF CUP
OF BUTTERMILK

TO ADD A TANTALIZING TANG.

NOW YOU CAN USE
WHOLE BUTTERMILK,

OR YOU CAN USE
LOW-FAT BUTTERMILK,

BUT FIGHT THE URGE
TO USE SKIM BUTTERMILK.

IT JUST DOESN'T DELIVER
ON RICHNESS OR TWANG.

OH, AND ALWAYS PUT
THESE TOGETHER BEFORE YOU
ADD THEM TO THE PORRIDGE,

THAT WAY, THE BUTTERMILK
WON'T CURDLE.

WELL, IT LOOKS LIKE
PENTOSANS GOT LUCKY
AFTER ALL,

SO IT'S SAFE NOW
TO ADD SALT.

I GO WITH ABOUT
HALF A TEASPOON.

IF YOU WANT MORE,
YOU CAN ALWAYS
ADD IT LATER.

IT'S ALSO TIME
TO GO AHEAD WITH
THE DAIRY GOODS.

NOW THERE'S ONE PLACE
THAT THE SCOTTISH
DEFINITELY GOT IT RIGHT.

WE NEED TO STIR THIS IN,

BUT IF WE DO IT
WITH A SPOON,

ALL WE'RE GONNA DO
IS CHOP UP WHAT'S LEFT
OF THE OATS INTO MUSH.

I DON'T HAVE A SPURTLE
TO MY NAME,

BUT A DO HAVE A SPOON
WITH A NICE THICK
HANDLE ON IT,

SO I'M JUST GONNA
WORK IN THE DAIRY WITH THIS.

YOU SHOULD GIVE THIS A STIR
OFF AND ON FOR ABOUT
THE NEXT TEN MINUTES

OR UNTIL THIS MIXTURE
REACHES THE THICK AND CREAMY
DESTINATION YOU DESIRE.

I LIKE MINE WITH
JUST A LITTLE BIT
OF BROWN SUGAR

AND A LITTLE BIT
MORE BUTTERMILK.

THANK YOU VERY MUCH.

OF COURSE, IT WOULDN'T
BE BAD TO HAVE A TOUCH
OF CINNAMON, EITHER.

THAT WILL DO IT.

MMM.

NOW SPEAKING OF CINNAMON,
INTERESTING STUFF.

MOST OF WHAT'S ACTUALLY
SHIPPED INTO THIS COUNTRY
AND SOLD AS CINNAMON

COMES FROM THE TREE
CALLED THE CASSIA TREE.

IT'S GROUND FROM STICKS
THAT LOOK LIKE THIS.

IT'S NOT ACTUALLY
A STICK, BY THE WAY,
IT'S BARK

PEELED OFF OF THE VERY
TIPTOP LIMBS OF
THIS CASSIA TREE.

IF YOU REALLY WANT
TO TASTE WHAT REAL
CINNAMON TASTES LIKE,

YOU'VE GOT TO GET
A DIFFERENT CINNAMON STICK,

A REAL CINNAMON STICK
FROM A REAL CINNAMON TREE.

YOU NOTICE IT'S
A HECK OF A LOT LARGER,

THAT'S BECAUSE IT'S PEELED
FROM A LOWER BRANCH,

MORE MATURITY,
MORE FLAVOR.

OF COURSE, IT'S KIND OF HARD
TO FIND THIS KIND OF CINNAMON,
THE REAL STUFF,

BECAUSE THEY JUST
DON'T KEEP IT
IN GROCERY STORES,

IT'S TOO EASY
TO GET THIS.

BUT YOU CAN FIND IT
ON THE INTERNET

AND THROUGH CATALOG
SPICE HOUSES.

YOU CAN EVEN ORDER
WHOLE LOGS LIKE THIS ONE,
WHICH CAME FROM VIETNAM.

BUT UNLESS YOU'VE
GOT A HAMMERMILL
IN THE BASEMENT,

YOU MIGHT WANT TO STICK
WITH THE POWDERED VERSION.

YOU CAN'T HAVE
A CONVERSATION ABOUT OATS

WITHOUT TALKING
ABOUT FIBER.

YOU'VE GOT TO HAVE
FIBER IF YOU'RE GONNA
BE REGULAR,

AND YOU'VE GOT TO BE
REGULAR IF YOU'RE
GOING TO BE HAPPY, RIGHT?

BUT WHAT EXACTLY
IS FIBER?

IT'S USUALLY DEFINED
AS THE PORTION OF A PLANT
THAT WE EAT

THAT WE CAN'T
EASILY DIGEST.

NOW LET'S PRETEND
FOR A MOMENT

THAT THIS BOX
IS A BIG OAT,

AND IT IS GOING TO BE FULL
OF A LOT OF DIFFERENT THINGS.

OPEN IT UP
AND START DIGGING AROUND,

AND YOU WILL FIND
CARBOHYDRATES,

MINERALS,

PROTEIN,

AND VITAMINS --
CUTE, HUH --

AMONG OTHER THINGS.

BUT THEN YOU'RE
GOING TO BE LEFT

WITH A LOT
OF STRUCTURAL AND FILLER.

THIS IS FIBER,
AND THERE IS
A LOT OF IT,

AND THAT IS GOOD.

IT'S ALSO NOT
QUITE THAT SIMPLE.

THERE ARE TWO DISTINCT
BRANDS OF DIETARY FIBER --

SOLUBLE AND INSOLUBLE.

THEY ACT VERY DIFFERENTLY
INSIDE THE OL'
GASTROINTESTINAL TRACT.

(gun shot)

AND THEY'RE OFF.

GOODNESS.

INSOLUBLE FIBER
WON'T DISSOLVE IN WATER,

SO IT TENDS TO MOVE THROUGH
THE BODY VERY QUICKLY,

TAKING WHATEVER GROCERIES
ARE AROUND WITH IT,

THUS THE NICKNAME
NATURE'S BROOM.

EVERYBODY NEEDS THIS KIND
OF FIBER ON A REGULAR BASIS.

SOLUBLE FIBER
DOES DISSOLVE IN WATER.

IN FACT, IN THE BODY,
IT TURNS INTO A THICK,
VISCOUS GEL,

WHICH MOVES VERY SLOWLY
TOWARDS...

WELL, WHERE IT'S GOING.

THAT'S GOOD BECAUSE
IF YOU EAT A FOOD REALLY
HIGH IN SOLUBLE FIBER,

YOUR STOMACH
IS GOING TO STAY
FULLER LONGER,

SO YOU'RE GONNA
EAT LESS.

SOLUBLE FIBER
ALSO SLOWS THE ABSORPTION
OF GLUCOSE INTO THE BODY,

WHICH MEANS YOU'RE
GOING TO AVOID THOSE NASTY
SUGAR HIGHS AND LOWS.

WHAT'S MORE, IT INHIBITS
THE REABSORPTION
OF BILE INTO THE SYSTEM,

WHICH MEANS YOUR LIVER
IS GOING TO HAVE TO GET

ITS CHOLESTEROL FIX
FROM YOUR BLOOD,

WHICH MEANS YOUR BLOOD
SERUM CHOLESTEROL
IS GOING TO GO DOWN.

I PITY THE POOR FOOL
WHO DON'T EAT HIS OATMEAL.

WHAT DO YOU WANT?
I'M FINE, THANKS.

(speaking slowly)
ACTUALLY W,

I WAS LOOKING
FOR A SLOW COOKER.

OH, FINALLY FINDING
A TOOL THAT'S
SUITED TO YOU,

AND DON'T CALL ME
DUB-YA.

OH, COME ON, WHAT'S
THE MATTER, DUB-YA...

I'LL GO THIS WAY.

SO WHAT ARE YOU
RUINING TODAY?
YOUR AFTERNOON.

BESIDES THAT.

OATS.

THERE ARE A LOT
OF ELECTRIC COOKERS
ON THE MARKET.

MOST HAVE
METAL INTERIORS

AND DO DOUBLE DUTIES
AS STEAMERS,
RICE COOKERS, OR FRYERS.

SEE, THE THERMOSTAT
GOES FROM A SIMMER
ALL THE WAY UP TO 425.

(speaking slowly)
THAT'S NOT SLOW.

NOT ESPECIALLY,
AND SINCE METAL IS
SUCH A FAST CONDUCTOR,

AS THE THERMOSTAT CYCLES
ON AND OFF,

THE FOOD GOES THROUGH
THE HIGHS AND LOWS.

WELL, YOU KNOW W,
WE ALL GO THROUGH
OUR HIGHS AND OUR LOWS.

TELL ME ABOUT IT.

THAT'S WHY I SUGGEST
A COOKER WITH
A CERAMIC INTERIOR.

OH.

WELL, GEE, THAT JUST
LOOKS LIKE A BEAN CROCK
ON A HEATER.

THAT'S ESSENTIALLY
WHAT IT IS.

THERE ARE VERY
FEW SETTINGS,
AND THEY'RE ALL SLOW.
SLOW.

A HEAVY GLASS LID
KEEPS THE MOISTURE IN,

SO YOU CAN FORGET ABOUT
IT FOR HOURS,

WHICH IS PERFECT
FOR SOMEONE AS SLOW
AS YOU.

(laughing)
THAT WAS FUN.

WANT TO INFUSE YOUR OATS
WITH AN OTHERWORLDLY
GOODNESS

AND HAVE THEM READY
AND WAITING FOR YOU
IN THE MORNING?

HEY, ANYTHING'S POSSIBLE
WITH A SLOW COOKER.

THIS IS MY BEDROOM EDITION,
I'VE ALSO GOT ONE
IN THE KITCHEN,

ONE IN THE GARAGE,

AND OF COURSE,
THERE'S ALSO ONE DOWNSTAIRS
IN THE...

WELL, NEVER MIND.

START WITH A CUP
OF PINHEAD OATS

AND ADD TO THAT
FOUR CUPS OF WATER...

AND ONE CUP OF CREAM.

HEY COME ON, IF YOU'RE
GONNA HAVE IT,

YOU MIGHT AS WELL
HAVE IT IN SOMETHING
THAT'S GOOD FOR YOU, RIGHT?

BESIDES, WE'RE GONNA BE
SKIPPING THE BUTTER.

NOW FRUIT.

THE DRIER THE BETTER.

I LIKE TO GO WITH A CUP
OF DRIED CRANBERRIES

AND HALF A CUP
OF DRIED FIGS.

YOU COULD USE
ALMOST ANYTHING --
BLUEBERRIES, CHERRIES,

APRICOTS, YOU NAME IT.

NOW THESE ARE
GOING TO REHYDRATE,

WHICH MEANS THEY ARE
GOING TO STEAL MOISTURE
AWAY FROM THE OATS,

WHICH IS WHY WE'VE UPPED
THE AMOUNT OF MOISTURE,

THAT AND OF COURSE THE FACT
THAT WE'RE GOING TO LOSE
SOME THROUGH EVAPORATION,

EVEN WITH THIS HEAVY LID.

NOW JUST TURN THIS TO LOW
AND LEAVE IT OVERNIGHT.

REMEMBER THAT WE ARE
LEAVING AN APPLIANCE ON
OVERNIGHT,

AND THAT CAN BE
KIND OF DANGEROUS,

SO MAKE SURE YOU'VE GOT
IT ON A NICE STABLE PLATFORM

WITHOUT ANY FLAMMABLES
AROUND.

SWEET DREAMS.

MMM, NOW THAT IS
A BOWL OF OATMEAL

WORTH WAITING
ALL NIGHT FOR.

IF YOU'D LIKE TO,
YOU COULD ADD
A LITTLE SALT

COME MORNING LIGHT,
BUT GIVE IT A TASTE FIRST,

YOU MIGHT FIND OUT
YOU LIKE IT
JUST THE WAY IT IS.

I HAVE TO TELL YOU,
SITTING HERE
IN THE MORNING LIGHT

WITH FIVE POUNDS
OF OATMEAL

MAKES ME THINK
OF CEREAL HISTORY.

YOU KNOW, THE LATE 19th CENTURY
AND THE EARLY 20th CENTURY,

THOSE WERE
THE HEYDAYS OF CEREAL,
HOT AND COLD.

QUAKER OATS SHOWED UP
IN 1877,

SHREDDED WHEAT
CAME TO THE MARKET IN 1892,

THE KELLOGG BROTHERS,
THEY CONCOCTED CORN FLAKES
IN 1907.

THEN THERE WAS
THE REVEREND SYLVESTER GRAHAM,

HE CAME UP WITH GRAHAM FLOUR,
WHICH I KNOW ISN'T A CEREAL,

BUT A FOLLOWER OF HIS,
A DOCTOR JAMES CALEB JACKSON,
A SCOT,

CAME UP WITH A NUTTY,
OATY LITTLE THING
HE CALLED GRANOLA.

IT WAS PACKED
WITH OATS THEN,

AND IT'S STILL
PACKED WITH OATS TODAY.

AH, GRANOLA,
SO EASY I CAN'T IMAGINE
ANYONE WOULD BUY IT.

HOW EASY?

WELL, TAKE A LOOK
AT WHAT GOES INTO IT.

LET'S SEE, IT STARTS WITH
SIX TABLESPOONS
OF BROWN SUGAR,

A CUP OF SLIVERED ALMONDS,

OKAY, 3/4 CUP
OF SHREDDED SWEETENED
COCONUT,

ONE CUP OF CASHEWS,

AND 3/4 TEASPOON
OF KOSHER SALT.

THAT'S REALLY JUST
THREE NICE BIG PINCHES.

AND OF COURSE, OATS,
THREE CUPS OF ROLLED OATS.

THIS IS WHAT
THEY'RE REALLY,
REALLY GOOD FOR.

MAKE SURE YOU TOSS
THIS AND GET IT COMBINED
VERY, VERY, VERY WELL

BEFORE YOU ADD
THE WET WORKS.

THERE, SPEAKING
OF THE WET WORKS,

WE'RE TALKING ABOUT
SIX TABLESPOONS
OF MAPLE SYRUP

AND 1/4 CUP
OF VEGETABLE OIL.

THERE, NOW MIX TO COMBINE
AND MOVE OVEN-WARD.

IT DOESN'T HAVE
TO BE PERFECT,

NOT THAT THERE'S ANYTHING
WRONG WITH PERFECT.

NOW ONTO A HALF SHEET PAN
OR A COOKIE PAN

THAT HAS A NICE LIP
ON THE SIDE.

JUST POUR IT OUT
INTO A NICE, EVEN,
SINGLE LAYER.

WE'RE GONNA STIR THIS
EVERY FIFTEEN MINUTES
DURING COOKING.

HOW LONG?

ABOUT AN HOUR
AND FIFTEEN MINUTES.

THERE...
OH, AND TURN
YOUR OVEN TO 250

IF YOU HAVEN'T ALREADY.

NOW JUST LET THIS COOL DOWN
FOR ABOUT HALF AN HOUR,

AND YOU CAN FOLD IN
ANY DRIED FRUIT
THAT YOU LIKE --

RAISINS, CHERRIES,
CRANBERRIES.

IT'S REALLY, REALLY NICE
ON YOGURT

OR ICE CREAM.

HECK, I LIKE TO EAT IT
STRAIGHT UP LIKE THIS.

WELL, WE HOPE
WE'VE ENCOURAGED YOU

TO TAKE A NEW BITE
OUT OF AN OLD FRIEND, OATS.

THE WAY WE SEE IT,
IT'S ABOUT THE ONLY FOOD
WE KNOW OF

THAT CAN KEEP YOU
TRIM ON THE OUTSIDE,

ALL CLEANED OUT
ON THE INSIDE,

AND STILL TASTES
REALLY GREAT.

AS FAR AS I'M CONCERNED,
THAT QUALIFIES AS GOOD EATS.

SEE YOU NEXT TIME.