Steel-cut Oatmeal. This is a phrase that has puzzled me since I first saw it on a menu. Why "steel-cut"? What special properties does steel give a flake of oatmeal?
This morning the in dominatable Heloise reminded me of this old curiosity when a reader wrote in to know what's so hot about steel-cut? News flash - that oatmeal is "bigger" in size and thus takes longer to cook. This is good? When you're hungry and you're running late? She helpfully added that it has less sugar and salt than instant for fewer calories and a nuttier taste.
So now both that reader and I can wonder no longer why oatmeal is not cut with, say, a rusty nail file or a ballpeen hammer or a used cocaine razor blade… let your imagination be your guide.
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