Current food trends, tips and news
From
Beverly Mills
| March 04, 2010
In Healthy Living, News Notes
Takeout trend still strong at restaurants
While unemployment remains at an alarmingly high rate, Americans continue to live busy lives. Lots of multitasking is still going on — and that means food eaten on the run, according to a story on Top Trends in Takeout by The Food Channel.com. 
Thus, the carryout/takeout category of the restaurant business remains one of the strongest, despite the struggling economy.
In fact more people get restaurant food to go now than dine in, according to the NPD Group, a market research firm. Restaurants are catering to the needs of those on the go, offering designated parking and curbside car delivery, and creating special menus such as Ruby Tuesday's RubyTueGo.
Are you still doing takeout for your family? Which takeout restaurants do you like best and how much do you spend per visit?
"Instant" oatmeal that's really the Real Thing!
Old-fashioned rolled oats will cook overnight in an insulated beverage container, according to a foodie at the cooking Web site Chow.com.
“Using Quaker (old-fashioned, not quick) rolled oats, I put 2/3 cups boiling water in a Thermos and add 1/3 cup rolled oats," says the woman who goes by the avatar "rworange."
“The next morning I open it and … hot oatmeal.” This works best with a stainless steel Thermos, "rworange" notes. (Click here for the entire blog entry.)
What's your favorite way to fix oatmeal?
Coffee with that oatmeal can ward off risk of strokes
People who drink coffee are nearly one-third less likely to suffer a stroke, a new British study suggests.
It didn’t matter if the person drank one cup per day or four, the benefit was the same. The stats held true for brewed, drip, decaffeinated, or even instant coffee.
While other studies have suggested reasons for coffee's stroke-fighting abilities, this new British study did not try to find a reason for the benefit. (For the complete story at the Web site Sciencenews.org, click here.)
Comments
From Alicia Ross - March 04, 2010
I'm with you Margie, I like my oats creamy and soft. To each his own, I suppose, but I think we all like the CHEAP part! Thanks for sharing.
From Stainless steel range hoods - March 13, 2010
I like my oats with a touch of brown sugar sprinkled on top. My husband likes his with milk poured over as well. Cooking the oats with a couple of chopped up dried apricots in the pot is also a favorite.
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My husband grew up in Michigan and his mother was originally from the hills of Kentucky. I first had Chocolate Gravy one winter when she was visiting. Growing up in the South, too, I was surprised that I had never had it nor even heard about it. Anyway it was rich and delicious and she served it over hot, flaky biscuits.
My husband told me that when he and his cousin were running cross country in high school, before each Saturday race, his mother would make them biscuits and chocolate gravy. Now thanks to Cheap. Fast. Good! I am preparing your version of biscuits and chocolate gravy. Except now instead of heading to a cross country race we will be headed to our son's swim meet. Thanks for helping me carry on a family tradition.
-- Louanne Bisel
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From Margie - March 04, 2010
This is a bit of a controversial topic at my house. I put the oats (rolled or old fashioned oats only!) in the pan with the water and a pinch of salt. Start with the proportions on the box and adjust to taste. Bring to a boil, stir, lower the heat and they are ready in a jiffy. This technique produces a very creamy texture. This can also be done in the microwave. An oversized container must be used as this does bubble up quite a bit!. It is easy, cheap and has whole grains. Why use microwave packets? I like my oats with a touch of brown sugar sprinkled on top. My husband likes his with milk poured over as well. Cooking the oats with a couple of chopped up dried apricots in the pot is also a favorite. My husband, on the other hand prefers his oats cooked using a different technique. Boil water and salt, then add the oats. Cook for a few minutes at a lower temperature. This produces a VERY DIFFERENT, less creamy texture. The individual grains remain more chewy and distinct. He likes his oats left on the stove with the lid on to "firm up". Some like it in the pot, nine days old!