Wednesday, February 27, 2002

fillyjonk sent me these tips on making yummy cream of wheat (pssst! it's her birthday! happy birthday!)

You want the longer-cook kind. Trust me. If you want it creamier, use milk instead of water for cooking it (Did I mention you MUST do it on the stovetop, not in the microwave, if you want good Cream of Wheat?). Don't let it boil. If you have a candy thermometer, use it so that you know when the milk is at the "scald" stage. I find that dark brown sugar is the best topping, but you can experiment. And a little pat of butter is nice if you're not fat-phobic. It does take a certain amount of effort to make what I would consider "perfect" cream of wheat - which is why I never eat it for breakfast but more often in place of a big dinner when I'm not hungry or too tired to face "real" food. Oh, and incidentally, the reason the Cream of Wheat might be so good at your workplace could be that they make it in huge vats. Cream of Wheat and oatmeal are about the only foods I can think of that are better when made in huge quantities.

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