Podcasts about steel cut oats

Join East Coast DNA on the Road with Steel Cut Oats at Shoebox Studios and stick around for a performance from their April 15, 2023 performance at Shoebox Cantina in New Glasgow, Nova Scotia Born from a camping trip and evolved into multi-faceted indie alternative genre blending musical quintet. With songs ranging from soulful melancholy to pop punk infused angst, Steel Cut Oats bring their unique sound and energy from the studio to the stage. @steelcutoats5739 Sarah Roberts - lead vocals Sophie Janke - guitar and violin Emma Laffoley - bass Johannes "Jo" Koechling - guitar Edward "Ted" Morris - drums 00:00 Intro song My Funeral by Steel Cut Oats 00:11 East Coast DNA introduction with Darcy Walsh 00:23 Steel Cut Oats interview at Shoebox Studios 00:50 Meet the members of Steel Cut Oats 02:09 Name origins 04:38 How they all got together 05:06 Poaching talent from DJM 07:00 Meeting Jo 08:00 Jo joins 08:30 Portland shout outs 09:44 History of Ted 10:15 At The Eleventh Hour and future plans 15:50 Influences 18:25 Harmonies and contributions 21:31 Artist collaborations 27:20 Where to find Steel Cut Oats 29:01 Steel Cut Oats perform TUMS at Shoebox Cantina (New Glasgow, Nova Scotia) 33:09 East Coast DNA exit Find Steel Cut Oats online: https://linktr.ee/steelcutoats Thanks to Special Thanks to @shoeboxstudios Subscribe to East Coast DNA's YouTube Channel @eastcoastdna and follow our bi-weekly podcast co-hosted by Darcy N Andrew on all streaming platforms. --- Send in a voice message: https://podcasters.spotify.com/pod/show/east-coast-dna/message

Support this podcast on Patreon: https://www.patreon.com/theAIP This chat features Harry Chaskin who's made a career as a freelance stop motion artist. He's worked on Netflix's Buddy Thunderstruck, HBO Max's Santa Inc, as well as projects for FX and Warner. Recently, Chaskin directed, produced, and animated his 15-minute original stop motion/live action mix film Steel Cut Oats. He reveals how the film was funded through Kickstarter as well as what it took to get some big-name actors involved. Tune in to Ibele and Chaskin to hear: *Chaskin's tips to get continuous stop motion client work *What Chaskin does during dry periods of work that lead to more work *Chaskin's plan to become a director Social Links: *Check out Chaskin's website: http://www.harrychaskin.com/ *Follow Chaskin on Instagram: https://www.instagram.com/hchaskin/?hl=en *Watch Steel Cut Oats on Vimeo: https://vimeo.com/792768877

Harry Chaskin is an incredible director, animator, and writer but don't worry that's not why he's here! Harry tells us all about his two dogs, Ziggy and Ernie, and his cat Boo! We get to hear each of their origin stories as well as the fun dynamics between the three of them. Plus, Percy is upset at Ella's busy writing schedule, worry our neighbors fear for our mental health, and Cricket and Crumb finally get to meet Turbo! You can watch Harry's film STEEL CUT OATS at harrychaskin.com!Send us YOUR pet stories (Ready, Pet, Go!) at comfortcreatures@maximumfun.org and don't forget to rate, review, and subscribe! Plus, follow us on social media: @Ccreaturespod on Twitter and @comfortcreaturespodcast on Instagram! Join us on Discord: https://discord.gg/P5QjFtx8

Dan and Ryan welcome Harry Chaskin (@hchaskin) and Justin Michael (@heyjustin) to chat about Quibi, Pibb XTRA, nursery rhymes and Harry's new hybrid stop-motion/live-action short film, Steel Cut Oats. --- Send in a voice message: https://anchor.fm/mandogpod/message

What is a micro wedding, and do you want one?Steel-cut oats on everything?!Murphy's bucket list.

From YouTube #shorts and for your edification and review.

Ich adaptiere Neil Gaiman – keine positive Panik bitte, es geht um ein Rezept für Porridge Und Porridge ist nicht der Titel eines Romans, Comics, Kinderbuchs, Hörspiels oder Theaterstücks von Neil Gaiman, sonderen einfach ein Gericht. Ja, in dem den sehr kuriosen Meinungskomplex aus „Hipstername für Haferschleim“ und „völlig überhypt“ hat sich mittlerweile jeder restlos verortet aber am Ende des Tages handelt sich um Essen und Essen ist erstmal was schönes. Zu meiner Schulzeit habe ich fast jeden Morgen mit heißer Schokomilch, Rosinen und zarten Haferflocken begonnen um dann für einige Jahre gar nicht mehr an Hafer zu denken. Seit einiger Zeit genieße ich Haferschleim, -brei oder eben Porridge hingegen wieder sehr. Das geht zum Teil natürlich auch auf meine anglophilen Tendenzen zurück aber auch auf die Tatsache, dass es kaum ein so genügsames und flexibles Gericht wie Porridge gibt. Außerdem schmeckt er mir einfach. Sei es als schnelle Mahlzeit mit Milchpuler und heißem Wasser angerührt, selbst mit Milch (hier auch sehr schnell vergan mit Hafermilch, so logisch wie seltsam) über einen längeren Zeitraum köcheln gelassen oder in einem britischen Pub aus einem Topf gelöffelt, der dort den ganzen Tag vor sich hinblubbert – die Grundmasse ist geduldig, hat einen angenehmen Geschmack, sättigt und macht warm. Dazu natürlich Tee. Möglichst stark. Um die Dinge voranzubringen, stolperte ich vor einigen Jahren über ein kurzes Rezept, dass sich wie alle guten Rezepte auf essentielle Punkte konzentrierte, präzise aber nicht wissenschaftlich ist. Es handelt sich schließlich ums Kochen und nicht um Atomphysik. Wie stolpert man über Rezepte? Offenbar ist mein Hang zur Unordnung noch nicht überall angekommen, wenn sich solche rhetorischen Fragen zur Textflussunterstützung immer noch in meine eigenen Texte einschleichen, naja, sei es drum. In meinem Kosmos stolpert man über ein Rezept, wenn es von Neil Gaiman gepostet wird und in einer sehr uncharakteristischen Art als das „weltbeste Porridge-Rezept“ beschrieben wird. Eine starke Ansage aber, wie ich nach den ersten beiden Experimente herausgefunden habe: es ist mindestens extrem gut und bis ich ein besseres finde, stimme ich Mr. Gaiman widerspruchslos zu. Da ich seit nunmehr zwei Jahren meinen Geburtstag damit beginne, dieses Rezept nachzukochen und sich für den deutschen Supermarktkunden durchaus Probleme bei diesem britischen Rezept ergeben können, ergreife ich die Gelegenheit beim Schopf und übersetze und adaptiere Neil Gaiman. Rechtlich bin ich damit mutmaßlich auf dünnem Eis aber mittels eines essayartigem Stils, der auch Suchmaschinen feuchte Träume bereitet, erfüllen wir hier hoffentlich eine Schöpfunghöhe (nicht zu verwechseln mit Qualität), die das alles rechtfertig und ja, ich weiß, dass ich übertreibe und nicht zum Punkt komme aber genau das ist ja der Punkt dieses Abschnittes. Ein wichtiger Hinweis noch: Die Fotos sind nicht idealtypisch zu verstehen, weder bilden sie präzise ab, wie das Gericht aussehen soll, noch sind sie eine persönliche Empfehlung. Abseits von „flüssig“ und „verbrannt“ entscheidet am Ende Euer Gaumen, was die richtige Konsistenz ist. Ich habe nur ein paar Fotos machen wollen um völlig normale Zwischenschritte zu zeigen, im Endfoto sieht man den Porridge ja nicht mal mehr wegen der Extrazutaten. Ich denke, dass wir am Ende des Tages alle wissen, wie ein Brei aussieht. Wenn er Euch am Ende zu dick ist, Wasser dazu und gründlich umrühren. Kommen wir zunächst zu den wichtigsten Dingen, den Zutaten. Neben Wasser, Meersalz und Butter nennt Gaiman zwei Sorten von Hafer: „Normal rolled oats (not instant oats), and also steel-cut oats“. Er selbst verlinkt eine seher hilfreiche Unterscheidung verschiedener Hafersorten, die es uns ermöglicht herauszufinden, was unseren beiden typischen Haferarten nahekommt: Rolled Oats sind mutmaßlich „kernige“ Haferflocken, während unsere „zarten“ Haferflocken eher Quick Oats nahe kommen. Die verschiedenen Sorten unterscheiden sich in der Hauptsache darin, wie klein und fein sie geschnitten wurden, die „Instant Oats“ sind teilweise sogar vorgekocht, was in unseren Regalen mutmaßlich nur in vorgepackten Gerichten, die man mit heißem Wasser aufgießt, vorkommt. „Instant Oats“ spielen hier ohnehin keine Rolle, „Steel Cut Oats“ hingegen sind essentiell. Diese kriegt man in Deutschland eher…gar nicht oder muss sie importieren. Das ist allerdings Quatsch und rausgeschmissenes Geld. Die offensichtlichste Lösung findet sich in ganzem Hafer, den man entweder mit einem Mixer, einem Küchen- oder Wiegemesser kleiner aber nicht zu fein schneidet. Das Ergebnis sollten mehrheitlich ungefähr gedrittelte Haferkörner sein, das eine oder andere ganze Korn ist nicht schlimm, es geht ja genau darum, diesem Porridge eine etwas körnigere Textur zu verleihen. Ich habe alle drei Methoden ausprobiert und bin mit dem Wiegemesser am zufriedensten: Man kann sehr kontrolliert arbeiten, macht recht wenig Dreck und läuft, nicht wie mit dem Mixer, Gefahr zu fein zu hacken. Wer gut dem Messer umgehen kann, wird aber generell keine Probleme haben. Bei größeren Mengen lohnt sich der kurze Einsatz des Mixers allerdings wieder. Wenn wir diese selbst gemachten „Steel Cut Oats“ sowie kernige oder zarte Haferflocken (ich nehme immer beides aber hier kann man je nach Texturvorliebe variieren) kann es mit dem eigentlichen Rezept losgehen. Wie ich eingangs erwähnte, ist das Rezept präzise.Damit sind aber kaum die Mengenangaben gemeint, ich gebe sie hier wieder, wie sie im Original erwähnt werden aber wenn ich ehrlich bin, koche ich sehr häufig und besonders hier, nach Gefühl. Los gehts mit dem eigentlichen Rezept: Wir schmelzen einige Esselöffel Butter bei niedriger Temperatur (idealerweise in einer gusseisernen oder beschichteten Pfanne). Im Original heißt es „a generous couple of“ und ja: keine Zurückhaltung bitte. Dieses Rezept ist, wie Gaiman sagt weder gesund, noch „sensible“ was verdammt noch mal nicht mit „sensibel“ übersetzt wird. (Dennoch, der entstehende Porridge ist nicht sensibel. Es ist die Art Porridge, die auf Beleidigungen entweder mit Respekt oder der Forderung nach mehr reagiert.) Wir füllen unseren Wasserkocher und schalten ihn ein. Dankt mir später. Wir fügen einen gehäuften Esslöffel der „Steel Cut Oats“ hinzu und lassen sie ein wenig köcheln. Jetzt wird es imperial und wir bemühen uns um die Metrik: Das Original verlangt nach einer Dreiviertel Tasse der „Rolled Oats“ und das sind nach einer kurzen Google-Recherche circa 67,4 Gramm Haferflocken aber sind wir ehrlich: Ich mache das immer nach Augenmaß. Nach Augenmaß kochen ist übrigens eine tolle Methode um immer größere Portionen zu erhalten als geplant, da man die richtigen Mischverhältnisse nachjustieren muss. Das ist generell mein liebster Tipp, wenn es ums Kochen geht. Bitte weitersagen. Direkt nach den „Rolled Oats“ kommt auch noch ein halber Teelöffel grobes Meersalz dazu und ich möchte das betonen: das Zeug MUSS rein, damit es was besonderes wird, süßen kann jeder nach Belieben am Tisch aber das Salz bitte nicht skippen. Meine liebste Zeitangabe verdient es, einfach übersetzt zu werden: Unter leichtem Rühren mit einem Holzlöffel (!) lassen wir alles auf niedriger Flamme in der Butter köcheln – aber nicht anbrennen lasen. Sehr bald wird es in der Küche nach Haferkeksen riechen und die Haferflocken werden langsam bräunlicher und die Butter in den Hafer einziehen („So geräumig! Ist auch eine ruhige Nachbarschaft!“). Anwesende Menschen werden sagen „Das riecht gut, kochst du was?“ (Wenn die Masse schwarz wird und die Anwesenden darum bitten, die Fenster zu öffnen, ist der Porridge angebrannt. In diesem Fall beginnen wir wieder von vorne.) Wenn dieser Punkt erreicht ist, fügen wir kochendes oder noch sehr heißes Wasser aus dem Wasserkocher hinzu, laut Originalrezept sind es ein paar Tassen. Hierbei nicht vergessen: Das verdampft sehr schnell, also lieber zu viel als zu wenig zugeben. Dabei kräftig rühren. Unter Rühren kurz aufkochen lassen, Temperatur dann runteregeln und köcheln lassen, Wasser zugeben wenn die Masse zu dick wird, immer wieder umrühren. Nach circa zehn Minuten sollten wir die Wunschkonsistenz erreicht haben. Ab damit in eine Schüssel. Im Originalrezept werden als weitere Zutaten nun noch Ahornsirup (ja!) und „thick cream“ genannt. Dazu gleich mehr. Das Basisrezept, bevor gesüßt wird, ist mir bei diesem Rezept das Wichtigste. Der so entstehende Porridge hat Biss, ein wundervoll buttriges Aroma und schmeckt ganz leicht herzhaft. Ahornsirup, brauner Zucker und Honig eignen sich sehr zum Süßen, mögliche weitere Zutaten sind gehackte Nüsse (gerne auch leicht salzig), getrocknete Früchte (bei mir: Rosinen und Cranberries), frische Beeren (bei mir: Heidelbeeren, gerne klein knackig und sauer, daher auch gerne Johannisbeeren) und ein klein geschnittener, saurer Apfel. Die Sahne rundet den Gesamtgeschmack tatsächlich wunderbar ab aber hier wird es wieder kritisch. Gaiman nennt hier „Thick Cream“ und das ist tatsächlich wieder so ein kurioses Ding, denn es handelt sich nicht einmal um die stereotype „Clotted Cream“ sondern wieder eine andere Sahnenabart, die mir nicht so vertraut ist. Ich selbst kaufe einen Becher Bio-Sahne, die ohne Carrageen auskommt und bei der sich oben am Deckel (NICHT schütteln!) eine dickere, feste Masse sammelt, die sehr an „Clotted Cream“ erinnert und benutze die. Man kann hier sicher auch mit Rahm experimentieren. Ich kann „Porridge à la Gaiman“ kulinarisch uneingeschränkt empfehlen und hoffe, das Rezept findet jetzt bei noch mehr Menschen Anklang. Als Tee rate ich zu einem kräftigen Breakfast Tea oder einem Assam Eurer Wahl. Für Haferkekse bietet sich übrigens Lap Sang ganz hervorragend an. Guten Appetit and thank you Mr Gaiman.

What's it like to go to Disneyland with the new mandates. What's up with Visalia and running the red lights. There are a lot of accidents recorded by local Visalians; Visalia Stringer and Visalia Watchdog. Do you like oat meal? We do. I have been trying to cook Steel Cut Oats in a rice cooker and I am having good luck. Come Facebook with us.

Linda and Merianne consider French Toast, Blueberries, Steel Cut Oats and more. Plus, why we love and support KMUN.

This lesson is 661 words, a 2 min and 38 sec read. It is included in How to Boil Water & the Breakfast Collection. 📍 IntroductionThick but not mushy, fluffy but not chewy, oatmeal can please even the pickiest of eaters. Additionally, with its neutral flavor and customizable texture, it’s the ultimate blank canvas for building a hearty, satisfying, & economical breakfast. The most important thing to remember about oatmeal? It’s best the way *you* like it. Go ahead and experiment. Your scrumptious bowl of whole-grain goodness awaits. 🧂Ingredients: Oats  Water or milk (2:1 for rolled, 4:1 for steel cut) Salt (recommended) Add-Ins & Toppings (see reference guide)✅ Instructions: Bring 1 cup of water or milk to a simmer.  Add a generous pinch of salt (optional). Stir in oats & add-ins/flavoringsReduce heat to a low simmer. Stir occasionally for 5 min. ~25-30 for steel cut. Add more water if necessary to avoid scorching. When grain is tender & water fully absorbed, add toppings & serve. 📝 Notes Tips & TricksCooking: For creamier oats, start them in cold water. For chewier, wait until the water is boiling.  To test for doneness: run a wooden spoon across the bottom of the pot. If thick enough, the displaced oatmeal will take a few seconds to cover the bottom.  To soften dried fruit (e.g., plump the raisins), add towards the beginning of cooking.  For next-level flavor, toast the oats first in some butter or coconut oil until slightly browned.Don’t over-stir the oats. They will become gummy. Rice cookers make cooking oatmeal hands-off & essentially fail-proof. They are also nonstick & temperature controlled (less scorching, easier to clean). Add all ingredients (reduce water by ~1/3rd) and set to quick cook. For a more developed flavor & softer texture, use the porridge setting. A popular hack is using the timer feature. Add ingredients at night and set the timer for breakfast time. Your home will smell delicious when you wake up. To skip cooking entirely, try “overnight oats.” Soak raw oats in milk, water, or yogurt + flavorings overnight). Cover to keep from drying out. Storage: Cooked oatmeal lasts for ~ five days. To meal-prep oatmeal, make a batch and store it in a large container or individual jars in the fridge.Dry oats last approximately one year in a cool dark place.  Varieties of Oats: Instant (aka quick oats): trades speed for lack of texture & depth of flavor; often includes added sugar & flavorings Rolled (aka old fashioned or whole): traditional varietal, most commonSteel-cut (aka Scottish or Irish): requires longer cooking time, richer/nuttier flavor Muesli: rolled oats with nuts, seeds, & dried fruit added. (Fun fact - this was developed in 1900 by a Swiss doctor for his hospitalized patients). Nutrition & Cost: Serving sizes vary by type of oatmeal (e.g., ½ cup of rolled oats is 150 calories, ¼ cup of steel cut is 160) USDA recommends ~6 oz of grains per day (2x amount in photo below) Oatmeal has ~5 grams of protein per serving (compare to 6g in an egg) Bought in bulk, oatmeal costs ~18 cents per serving. 1/2 cup (3 oz) of Steel Cut Oats📓Toppings & Add-Ins Reference GuideSpices: cinnamon, nutmeg, turmeric, vanilla extract Sweet: maple syrup, brown sugar, honey, fruit (e.g., berries, bananas, apples), jam, dried fruit (e.g., raisins, cherries, chopped apricots) Creamy: milk, half/half, butter, yogurt, nut butter (e.g., almond, cashew) Crunchy: nuts (e.g., slivered almonds, walnuts, pecans), seeds (pumpkin, sesame, flax, chia), toasted coconut, salt flakes Savory: bacon, egg, cheese, sauteed veggies (spinach, mushroom, onion), hot sauce🛍 Shopping Recommendations:Oats: Bob’s Red Mill Steel Cut ($0.31 per serving) Rice Cooker: Zojirushi 5 cup ($$ & $$) 🗂 Recipe Box: Banana & Almond Butter: ⅓ frozen banana (no need to chop) + 2 T nut butter Cinnamon Raisin: A few dashes of cinnamon & a handful of raisinsApple Pie: Diced apple, nuts (e.g., pecans/walnuts), maple syrup, cinnamonPeaches & Cream: diced peaches topped with greek yogurt or half & half🎓 Further StudyHow Much Oatmeal Should I Eat? [Livestrong]What’s the Difference Between Steel-Cut, Rolled, and Instant Oats? [Kitchn]Why Oatmeal Made in a Rice Cooker Is Awesome [Kitchn]The Best Rice Cookers [Wirecutter]7 Ways to Make Leftover Oatmeal [Food52]——————————————————👨‍💻 Know anybody who would make a great researcher or writer? We’re hiring! 🎁 Email us an oatmeal picture for a chance to win a prize. ✏️ Did you like this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

Referenced in this episode:Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & MoreWeekday Steel-Cut Oats in 7 Minutes, Thanks to a Genius Shortcut (Food52)Porridge in Pink With Raspberries & Greek Yogurt from Maria Speck (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:A Genius Shortcut for Better, Faster Polenta (Food52)Maria Speck's Shortcut Polenta recipeHave an earth-shattering whole-grain cooking hack to share? Share it with me at genius@food52.com.

In this episode of Teach Me How To Vegan we continue our conversation about how we stick to our food budget. We share our tips for saving money when shopping for food, and strategies for cooking and food prep that help you maximize your dollars. We also share our staple grocery list items. Recipes Mentioned: Poor Man’s Sausage   http://icookandpaint.com/2018/12/03/meatless-sausagestarving-artist-fare/ Lentil Loaf  https://highcarbhannah.co/recipes/vegan-lentil-loaf/ Apple Crisp   https://www.wellplated.com/vegan-apple-crisp/#wprm-recipe-container-33762 Steel Cut Oats   https://www.wellplated.com/steel-cut-oats-recipe/ Tofu Bacon   https://apnm.org/wp-content/uploads/2020/04/Tofu-Bacon-Strips-Recipe.pdf Fried “Chicken” (w/ frozen tofu)   https://www.thefoodietakesflight.com/post/vegan-fried-chicken-and-gravy Zucchini Bread  https://lovingitvegan.com/vegan-zucchini-bread/ “Zapple” Crisp (use vegan butter, and we reduced the sugar by half in the topping)  https://commonsensehome.com/zucchini-apple-crisp/#Instructions Resources: Local Produce in Dollar General   https://www.krqe.com/news/business/albuquerque-woman-gets-local-produce-into-dollar-general/ Weekly Meal Planner   https://www.livecrafteat.com/wp-content/uploads/2018/02/weekly-meal-planner-3-teal-monday-start.pdf

In this episode on Teach Me How To Vegan we share some easy and doable tips for improving your food budget, we share our food budget and how we determined our budget, and some meal ideas that feed a family of four for five dollars or less. We include ideas for breakfasts, lunches, dinners, and some of our go-to meals. Recipes Mentioned: Cooked Oats. https://www.veggiesdontbite.com/simple-oatmeal/ Overnight Oats  https://lovingitvegan.com/almond-butter-overnight-oats/ Instant Pot Porridge   https://veggiechick.com/instant-pot-oatmeal/ Smoothies  https://www.noracooks.com/vegan-green-smoothie/ Biscuits https://apnm.org/wp-content/uploads/2020/04/Fluffy-Biscuits-Recipe.pdf Gravy (use vegan butter and vegan milk)  https://www.food.com/recipe/most-simple-vegetarian-white-gravy-306761 Poor Man’s Sausage  http://icookandpaint.com/2018/12/03/meatless-sausagestarving-artist-fare/ Chili Stew   https://thekitchengirl.com/3-bean-vegan-chili/ Arroz con Gandules (omit the ham and use vegetable broth instead of chicken broth) https://www.delishdlites.com/recipe-index/holiday-recipes/arroz-con-gandules-puerto-rican-rice-with-pigeon-peas-recipe/ Curry https://minimalistbaker.com/30-minute-coconut-curry/ Tofu Fried Rice https://minimalistbaker.com/easy-vegan-fried-rice/ Cheese Sauce (for Mac-n-Cheese)  https://gourmandelle.com/best-vegan-nacho-cheese-sauce/ Tofu Scramble   https://apnm.org/wp-content/uploads/2020/01/Tofu-Scramble-Recipe.pdf Tofu Breakfast Bake https://apnm.org/wp-content/uploads/2020/07/Tofu-Breakfast-Bake-Recipe.pdf Vegan Egg Yolk  https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Pancakes   https://apnm.org/wp-content/uploads/2020/04/Pancakes-Recipe.pdf  Tofu Bacon https://apnm.org/wp-content/uploads/2020/04/Tofu-Bacon-Strips-Recipe.pdf Pizza Crust https://www.sugardishme.com/10-minute-pizza-dough/ Enchilada Stew https://www.youtube.com/watch?v=2pmY9h51i1U Green Chile Stew https://apnm.org/wp-content/uploads/2020/01/Green-Chile-Stew-Recipe.pdf   Products Mentioned: Organic Rolled Oats https://www.bobsredmill.com/shop/oats/gluten-free-organic-old-fashioned-rolled-oats.html Steel Cut Oats https://www.bobsredmill.com/shop/oats/gluten-free-organic-steel-cut-oats.html Silk Soy Milk https://silk.com/plant-based-products/soymilk/original-soymilk/ Arrowhead Mills Organic Flour (Tony’s Favorite)  https://arrowheadmills.com/cpt_products/organic-all-purpose-flour/ Tofurky Deli Slices https://tofurky.com/what-we-make/deli-slices/ Morningstar Italian Sausage Crumbles https://www.morningstarfarms.com/en_US/products/meal-starters/msf-meal-starter-flavored-italian-sausage.html Tofurkey Italian Sausage https://tofurky.com/what-we-make/sausages/italian/#flavormenu

Pablo and Mayra talk about Pablo’s recipe for his delicious Steel Cut Oats, college students going back to the classroom and then the duo compares haircut experiences. This episode was cranked out in the 3×5 Studio in Chicago! Mayra IG: @MSanch03 / Pablo IG: @MyGuyPablo / To donate to Black Lives Matter, go to: https://secure.actblue.com/donate/ms_blm_homepage_2019

Special episode of Steel Cut Oats with Dr. Mary Jeppsen interviewing Dr. Cheryl Smith Black Lives Matter: Dr. Cheryl Smith on Systemic Racism Dr. Mary Jeppsen talks about real issues experienced by real people. She believes in the power of owning your story, and telling it like it is.

Dr. Mary Jeppsen talks about real issues experienced by real people. She believes in the power of owning your story, and telling it like it is.

On this Episode of the podcast, I spoke with Manny Sabares of Only Oats, a Canadian company that produces gluten free oats safe for celiacs. They use a strict purity protocol that tracks the farmers, the fields, the seeds, the truck transport and only lets the oat grains into the mill once they have been tested to less than 5ppm of gluten (20 ppm is the gluten free standard).    Only Oats is “rolling” out a new line of Organic Gluten Free Oats.  Rolled Oats, Quick Oat Flakes and Steel Cut Oats that are both certified Gluten Free and Organic.   I'm a big fan of the brand, and asked them to donate oat product for an episode of my baking show about gluten free oats.  I have had a great relationship with the company every since.  I have worked with them on their customer experience, and will be creating recipes for their new website later this year.  In the meantime, you can find the recipes from my oats show at https://www.suesglutenfreebaking.com/oatmeal.   You can access the website for Only Oats (it is set to be updated to include recipes later this summer) at www.myonlyoats.com. As well, you can find Only Oats on Facebook.  Sue's Websites and Social Media – Podcast – acanadianceliacpodcast.libsyn.com Podcast Blog – acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com

On this Episode of the podcast, I spoke with Manny Sabares of Only Oats, a Canadian company that produces gluten free oats safe for celiacs. They use a strict purity protocol that tracks the farmers, the fields, the seeds, the truck transport and only lets the oat grains into the mill once they have been tested to less than 5ppm of gluten (20 ppm is the gluten free standard).    Only Oats is “rolling” out a new line of Organic Gluten Free Oats.  Rolled Oats, Quick Oat Flakes and Steel Cut Oats that are both certified Gluten Free and Organic.   I'm a big fan of the brand, and asked them to donate oat product for an episode of my baking show about gluten free oats.  I have had a great relationship with the company every since.  I have worked with them on their customer experience, and will be creating recipes for their new website later this year.  In the meantime, you can find the recipes from my oats show at https://www.suesglutenfreebaking.com/oatmeal.   You can access the website for Only Oats (it is set to be updated to include recipes later this summer) at www.myonlyoats.com. As well, you can find Only Oats on Facebook.  Sue's Websites and Social Media – Podcast – acanadianceliacpodcast.libsyn.com Podcast Blog – acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com

Thanks to Nicole for the lovely donation to keep the lights on. We are starting a new weight loss challenge, join today at www.logicalloss.com/challenge17 FROM THE EMAIL BAG You mentioned how “instant oatmeal” is not the same as it was ten years ago. I like oatmeal, and eat it most weekdays. I make it in a small “Crock Pot” that is intended for things like dip, fondue, etc. I think it’s called the “Little Dipper” ($14.95)– capacity of 16 oz. I use McCann’s Steel Cut Oats, put in a 1/4 cup, and then add 10 oz of water. Plug it in when I go to bed, and in the morning it is perfectly done. Stir, add a little milk, or whatever you prefer as “milk” and you are ready! I also drink OJ in the morning, but I “cut it” 50/50 with non-sodium seltzer. BTW, the McCann’s comes in a can and retails for about 5.99 for 20 servings, so it’s economical too. -Carol I've been enjoying the podcast for quite some time now. Thanks for keeping at it!  And congratulations on your 30lb loss last year. That's awesome! Question for you - I know that you have mentioned some weight loss challenge apps in the past. Some co-workers want to do a weight loss challenge but they want to raise money for a charity that we support. Do you have any recommendations on an app that they could use to do that? I would appreciate any suggestions. Thanks! Longtime fan, Nikki in SoCal Weight Loss Challenges - Websites and Resources I haven't talked about this in a while, and I went and look at and some of the resources of the past have gone away (well, that's the internet, and it's also hard to stay in business when you charge 0.00) Here are a couple that seem up to date My Weight Loss Challenge Spreadsheet. If you just need a spreadsheet where all the math is done for you, here it is. Diet Bet Dietbet.com is one of the top sites. It allows you to have teams, and they have kickstarters (4% weight loss), Challenges (for most % of body weight), and they have bets for those who want to maintain. Check it out at dietbet.com Heathwage Healthwage has got a lot of press coverage that just pays you to lose weight. You put in how much you want to lose, how long you want to lost it, and it calculates a prize. For me I told it I wanted to lose 15 pounds of 6 months. It said I would need to lose 20 and I would earn $133 (I would have put in 120 which is 11% return). I am at a weight that I don't think I could get that low. (I lost 30 lbs last year). Meltodwn Challenge I really liked this one, and started  challenge. IT STARTS TODAY so get in on this now! This has an app, and you can easily setup a group, or if you want have it go to charity, or have some of it go to the person running it (which we did in my case to pay for it). Stickk Stickk.com is an interesting twist meant for ANY resolution. You pick a referee to keep you accountable. You can earn money, or motivate yourself by having your money go to something you hate. Check it out at stickk.com Thintopia and Fatbet Both of these sites are still around. They help people login and track their weight and you see the progress. With Dietbet, Healthwage, and Stickk, there is some sort of anti-cheat involved (videos, pictures, etc) These two sites (both free) operate on the honor system. Fatbet is at fatbet.net and Thintopia is Thintopia.com Join the Challenge Today

On this episode: documentary & book recommendations; more archaeological evidence of Paleolithic grain consumption; GMO potatoes approved in America; Low-Fat vs Low-Carb Study turns into Dr. Ornish vs. Gary Taubes. Also, a Shinrin-Yoku update, a Moment of Paleo, and an excellent After the Bell talk featuring the author of Sapiens. Links for this episode:Episode 142 home page with sectioned shownotesLatest in Paleo on Facebook: News Hunters & Gathers post your links!Free Streaming Amazon Prime - Full Movie - Undernourished & OverfedOverfed & Undernourished Movie - Official Trailer - YouTubeOverfed & Undernourished - YouTubeNatural Born Heroes - 1 Audible CreditTry Audible.com - Free Trial - Free First Book (Supports the Show, too!)The world’s oldest oatmeal? | Science/AAAS | NewsAncient tool reveals secrets of stone age porridge (From Herald Scotland)Stone Age people were eating porridge 32,000 years ago | Ancient OriginsGo Ahead, Paleo Fans: Have a Bowl of Oatmeal | TakePartBritain's Atlantis: Scientific study beneath North Sea could revolutionise how we see the past - Archaeology - Science - The IndependentGuns,Germs and Steel - Jared Diamond - YouTubeOldest known granaries found near Dead Sea - latimesPlant Paleo Part 2: Grains, Legumes, Fiber, and Antinutrients | – Humans Are Not BrokenAmazon.com: Bob's Red Mill Gluten Free Whole Grain, Steel Cut Oats, 24-Ounce Bags (Pack of 4): Oatmeal Breakfast CerealsFood Politics » GM potato approved for productionMcDonald's Avoids GMO Potatoes Over Fears Of Confusing CustomersGMO Potatoes And Apples Earn FDA Approval: Coming Soon To A Restaurant Near You?Genetically Engineered Potatoes, Apples Get FDA Approval - YouTubeSales of non-GMO food surging worldwide - YouTubeDiet Advice That Ignores Hunger - The New York TimesDiet Advice That Ignores Hunger - The New York TimesThe world of Gary Taubes | Scientific Clearing HouseGary Taubes: What If Fat, Doesn't Make You Fat? - YouTubeU of I study: Men, people over 65 sleep better when they have access to nature | ACES News :: College of ACES, University of IllinoisSpending Time in Nature Improves Sleep QualityGreen Time for Better Sleep Time - National Wildlife FederationBeing Exposed To Nature Good For Sleep: Study : LIFE : Tech TimesYuval Noah Harari: What explains the rise of humans? | TED Talk | TED.comGet the book. Sapiens: A Short History of Humanity=

Does it matter what kind of oatmeal you eat? Find out how steel cut, regular, and instant oatmeal stack up nutritionally. Get Nutrition Diva's book: http://ow.ly/51Flw SPONSOR: http://stitcher.com.com/diva. Use the promo code DIVA to be entered to win $100.

Show Notes #3:Topic:  What Should I Eat?Week in ReviewEva and Taylor share their grocery listsEva:Sare Lee 45 & Delightful Honey Wheat BreadSteam Fresh vegatablesCan't Believe It's Not Butter SprayBerries/FruitSoymilkEdy's Slow Churned Ice CreamFat free/Low Fat Cottage CheeseTaylor:Boneless, Skinless Chicken BreastsLean ham/turkeyJennie-O Boneless frozen turkey breastLean Hamburger 93/7PotatosGreen Veggies - Green beans, lettuce, Green Peppers, Brussel Sprouts and BroccoliBeans especially black beans94 % Fat Free PopcornBarleySteel Cut OatsApples/Berries/other fruitCarrotsfat free yogurtspritz salad dressingswhole wheat pasta/brown rice

CHOW Senior Editor Lessley Anderson soaks her steel-cut oats the night before, and then makes them for breakfast in just five minutes.