I must have been living under a polar ice cap for years. How else could I have missed thermos cooking? It finally dawned on me that the rolled oats I've been eating are actually "flakes" and not whole oats, or oat groats. So I set out to learn about oat groats and learned more about thermos cooking. Cook grains in a thermos? Or cook anything else in them, for that matter. Had to wrap my mind around that idea and start reading so it would penetrate.
At eHow I found an interesting tidbit:
"Thermos cooking isn't well-known in The United States of America, but in countries where fuel is very expensive, most cooks usually use their thermos in ways that save both fuel and energy. We can learn from them."
You need the correct thermos for cooking. It should hold most of the heat for 24 hours, and not leak, of course. There's a video at www.thermoscooking.com
showing how it's done. Also, recipes. On the sites I visited, the general opinion seemed to be that this is the best way to cook whole grains. But don't add salt to the oat groats till the next morning. Here's the reason from www.thermoscooking.com:
Don’t add the salt until the oatmeal is cooked. This produces a creamier oatmeal because an element within the oat – pentosan – can combine with the water and make a creamier texture. Using salt during cooking will keep the water from interacting with the pentosan. Just sprinkle the salt on the oats in your bowl or into the thermos."
You only use enough fuel to heat the water that will pre-heat the thermos, then heat the water that will actually cook the groats. Put in the oats, add the water, then lay the thermos on it's side and go to bed. In the morning pour the oats in a bowl, add salt, walnuts, a few raisins, maybe some cinnamon, and breakfast is ready.
How grand! You can get it set up at night and it will be ready for breakfast. Cooked in the hot water overnight, sort of like a slow cooker without electricity.
I have to get a thermos. Or two, or three. The Stainless King 40 ounce Thermos appears to be a good choice.
Now how does this work out macrobiotically? If oat groats are Yang and more suited to cold climates, plus twelve hours to cook them, which is time...perhaps I should be living under an ice cap. Need to understand this.