Gonna start making granola...

[Mister Obvious]

Okay, that took like an hour, but it's DONE and I'm about to have a bite.

It looks great, smells great.

My guess is it's probably great.

Oh damn.

Yeah, it's delicious.

I really like the way it looks...

Great golden brown situation with a lot of fun color variation due to those raisins, craisins, and the apricots.

The toasting of the oats and nuts beforehand really lends it a hearty flavor.

It's just HEARTY.

This is the kinda oatmeal that will stick to your ribs even more than usual.

[user328]

"A laurel, and hearty handshake..." Lol

[user328]

Cinnamon is kind of strange. I guess it only really goes with sweet things. Definitely clashes with meat

Ever try Indian food?

[Guest]

Yeah I stick to the basic curry or tandoori chicken. Don’t need cinnamonny meat.

[Guest]

I’ve never seen Tandoori bacon, but I’m trying it the second I do

[Guest]

OK so tandoori has cinnamon in it. Sweet!

[funggettingbetter]

Cinnamon is a thing not great with meat like chinese 5/10 spice maybe to much nutmeg best to make your own but a hassle.
But curry powder is easy but really you should just use the individual spices in it to taste but its easier just to put some curry powder to much salt in it though.
Do you have clives curry powder in merica?

[user328]

We can get it on Amazon. It's like $13 for 100 grams. Cheaper to make your own.

[user328]

I just found three huge cans of granola in the pantry. The label suggests eating it with milk as a cold breakfast cereal or mixing it with plain yogurt.

[user428]

I never found out the secret to making granola. It was never like it was supposed to come out. I like baking though with oats.

[fungknowsfiber]

Processed bran sticks will give you a good shit 30g of fiber per 100g that's your fiber for the day done.

[Mister Obvious]

I can easily see how it could turn out... not great.

I think the key is that whatever you use as a binding agent has to be pretty minimal.

If you use too much honey, peanut butter, maple syrup, whatever it is...

It could come out a fuckin' mess.

Now that's not to say it wouldn't taste good...

But I think it'd be easy to get the texture all wrong.

Leaving it out in a container at room temp for several days does wonders for the flavor though.

For me, that was the biggest key.

Fresh granola is not as good as granola with a few days under its belt.

[user428]

Okay. Yeah I think I would substitute brown sugar because I was cheap, instead if honey. It did not clump together or get crispy. Always let me down. Lol. Ill have to try the right binding ingredients.

[Mister Obvious]

And TBH, I think grapeseed oil is gonna be my go-to from now on.

I'm not gonna go into it, but basically extra virgin olive oil is the only oil that should really be used regularly.

Fuck smoke points...

All other oils are just kind of questionable, all for their own reasons.

Just stick to olive oil.

[user328]

Interestingly enough, I've been thinking about olive oil, honey, and brown sugar today, but in the context of homemade salad dressing rather than granola.

You can achieve quite a bit of variety by trying different types of these basic components in your dressing:

mayonnaise
oil
vinegar
sugar
spices

Today, I made one with mayo, red wine vinegar, Japanese toasted sesame oil, dark brown sugar, onion powder, and garlic powder, because that just happened to be what I had on hand. It tasted pretty darned good.

[Mister Obvious]

This has inspired me.

I was just thinking earlier that I haven't made Italian dressing for a while and I miss it.

Gonna work this into dinner tonight.