This from Wired News:
Next time you feel compelled to clean out the pantry, don’t feel bad about putting it off.
A lot of the old food that’s gone beyond the manufacturer’s expiration date could still be edible for years or decades longer.
Such are the findings of food science researchers who recently subjected a panel of human tasters to samples of really old food. They discovered that artifacts like 20-year-old dried milk and 28-year-old rolled oats were still perfectly edible and sometimes even tasted OK.
At least some readers of NewMexiKen think that all oatmeal tastes like it’s 28 years old.
I *like* oatmeal. I ate it for lunch today. I also know that one of your sons (and not the one I know best) likes oatmeal, as he graciously donated several boxes to me when he moved. So while we are perhaps few in number, there are those of us who enjoy our oatmeal. Of course I’m not sure if I would be able to tell the difference between “fresh” oatmeal and 28 year-old oatmel — sounds like a taste test is in order.
I absolutely hated oatmeal for many long years, dreadfully remembering the pasty glop (Quaker Oats) I was required to gag down as a child. Then I discovered extra thick rolled oats (bought in bulk), and someone taught me how to cook them for optimum results and nutrition. You boil some water (2:1 with the oats) and then turn it off. Add the oats (plus raisens–a must in my opinion) and put the lid on. (Boiling oats cooks out about 80% of the nutrients.) Let it sit there for about 8 to 10 minutes, or until they have soaked up the water. I flavor them with some butter and honey (local honey, if possible–it helps fight allergies), and that’s it. Not even milk. Every single oat maintains its shape, chewiness and flavor, and oats are soooooooooo good for you! I had it for dinner tonight, in fact.