More More Malt

Recently made some chili, as I noted in a previous post. Having one of those bottles of Malta Goya on hand, and being familiar with the practice of using beer as the added liquid in some chili recipes, and also being familiar with a bit of sugar in some recipes to balance the bitterness of large amounts of hot chilies, which I do love, I decided to use the malty sweet barley drink as base of that particular batch. All I can say is, it was perfect.

More posts about malt in cooking.

More Malt

Today being a cold one, I loaded up the stove with wood and cooked myself a big pot of oatmeal, and when it was done I poured malt syrup all over it and dug in. Delicious!

I started out when young putting brown sugar on my oatmeal. That trick, which more people ought to know, lifts oatmeal into the realm of excellence. Later, when I learned that brown sugar is just a premixed blend of granulated sugar and molasses, I just began buying molasses. And putting that on my oatmeal. I also make my oatmeal with milk instead of water.

I have also tried maple syrup on the oatmeal, and that's pretty good. But today the malt syrup went on there. I pronounce it a success. It rivals my favorite, the molasses. Call it a tie.

This is part of a slowly evolving series I'm doing about cooking with malt. You can use the handy-dandy search box to find all my articles about "malt."