I am still looking for a solution to the cookies. However, someone suggested dates or dried plums to hold them together and make them sweet. A little bit of honey couldn't hurt.SpyderEdgeForever wrote: ↑Wed Jun 12, 2019 8:56 pmDoc, what advice do you have if a person wants to eat and enjoy oatmeal and oatmeal cookies but wants to do what you did: cut all or most sugar out of the diet, for health purposes? Do you replace the sweetness cravings with fruit or do you use honey or is honey no different as far as it goes for that?
sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
SEF, they steam and press the oatmeal to make it last for a very long time. Otherwise, oats will mildew and rot within a short time. The only difference between whole rolled oats, quick oats, and instant oats is only how small they chop the oats before packaging it. The larger the oat, the longer it takes to cook.
Thanks! That was interesting. Oats can keep you alive and healthy.nicked.onaut wrote: ↑Sun Jun 16, 2019 10:47 pmHello Doc Dan,
Sounds like you're dialed in with the oatmeal.
I'm a regular consumer, usu with dried bueberries, cranberries, walnuts/almonds, maple sugar, cinnamon--varies.
Always included with overnight hikes and backpacking/mountain jaunts.
Here's a mountain oatmeal/ cross-thread link for SEF's mountaineering query (also a long-term Spyderco neighbor). The subject is John Gill, a mathematics professor in Colorado, one of the pioneers of what became present day bouldering. The pic is from one of the essays in Jon Krakauer's "Eiger Dreams," 1990 (p. 19) which I highly recommend:
In the quoted section, Chouinard of course is more widely known as the founding general partner of Patagonia, but crusty old time climbers revere him for his hand-forged mountain tools from bygone times.
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