Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Surreal! Serial Cereal Ingesters Run Amok!


Gifted Gourmet
 Share

Recommended Posts

the article from NYT

While affection for cereal among the young is certainly not new, anecdotal evidence suggests that they are eating it like never before, and industry analysts say that such pervasive consumption by teenagers and young adults makes that age group one of the strongest markets for manufacturers. A new restaurant called Cereality Cereal Bar and Cafe is scheduled to open at the end of this month on the University of Pennsylvania campus, with a menu of more than 30 cereals and even more toppings served by pajama-clad "cereologists" in a setting of comfy chairs and farmhouse tables.

You eating more cereal now? :rolleyes:

Know anyone who is? Is this a possible carb-backlash to Atkinsing?

a bowl of sugary cereal has a way of evoking cozy images of home and childhood.

Ah, 'noshtalgia' once again! :laugh: the desire to return to the womb ... I don't wanna grow up, Wendy!

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites

I seem to recall that this sort of thing happened when I was in school, which was a more than a few <cough, cough> years ago, so maybe my memories are not good. Bulk containers of cereal were always available in the dining hall. We'd eat it. Food was a continuous blur of cereal, pop-tarts, pizza, and mystery-meat pucks.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

Link to comment
Share on other sites

Nostalgia? Hmmm.

My daughter informed me...over a bowl of morning cereal recently....that it would be 'healthier' if she could have pizza for breakfast, based on the sugar-laden calories in most breakfast cereals.

Cereal is an immensely popular all-purpose fast convenience food, isn't it?

It can be eaten morning, noon and night. It is something that even the youngest hungry child can prepare for themselves without an adult's help (let's forget for the moment images of spilled milk slopping from the heavy gallon jugs... :biggrin: and the cereal boxes that don't ever get closed right).

It comes in all sorts of flavors, is easily digestable, and in a pinch one can pretend to being eating something healthy because of the 'grains' :blink: and the milk.

It is also inexpensive which matters to lots of people who have children to grow.

It seems to be the ultimate 'modern' food to me, in that it fits in so well and usefully with the way life is for a huge segment of society.

Ah. For nostalgia, it is fun to visit Cereal City in Battle Creek, Michigan. A fun walking sort of museum dedicated to everything about cereal, with lots of interactive displays for the children.

That 'cereologist' image is sort of fun, though. Uh...but I am not sure whether the actuality of seeing unknown people in their pajamas would really be a fascinating experience.... :unsure: What do you think? Prefer pajamas or something else...worn....by your server?

Link to comment
Share on other sites

Hmmm, I Can't say cereal holds much notalgia for me, mostly, because even when I did eat it, it never seemed that great. Too sweet, or too fibrous, never a satisfying mouthfeel (perhaps due to the omnipresent skimmed milk, blech). As a kid I always much preferred some hot oatmeal or (even better) the full layout of my fathers southern style breakfast (biscuits, eggs, sausage gravey, fried ham, red eye gravey, hash browns, grits, maple syrups (holdover from out time spent living in New Hampshire), pancakes, and whatever else he felt like cooking up). Man, that big sunday breakfast made it almost worth having to go to church.

Nowadays I do see others really seeming to get back into cereal, and in college it always seemed popular in the dining halls, although I preffered to eat my fill from the 'make your own omelet' stand instead.

A guy I work with is now doing weight-watchers as a sympathetic gesture to his wife, who is doing it since she recently had a child. He has forgone his candy bars for 'All-Bran' ceral bars, which we have all begun (only semi-jokingly) reffering to as 'Shit Bricks'.

He don't mix meat and dairy,

He don't eat humble pie,

So sing a miserere

And hang the bastard high!

- Richard Wilbur and John LaTouche from Candide

Link to comment
Share on other sites

the article from NYT
A new restaurant called Cereality Cereal Bar and Cafe is scheduled to open at the end of this month on the University of Pennsylvania campus, with a menu of more than 30 cereals and even more toppings served by pajama-clad "cereologists" in a setting of comfy chairs and farmhouse tables.

Funny, where I come from a "cereologist" is a person who studies and perhaps participates in the formation of crop circles. hrmmm... That's a bunch who could use a good breakfast.

As for my cereal habits, sometimes I go through a Raisin Bran phase. Sometimes I like Grape-Nuts with apricot nectar instead of milk. Neither of these for breakfast though. I have cereal for dinner sometimes. Maybe I'm an alien. :laugh:

"My tongue is smiling." - Abigail Trillin

Ruth Shulman

Link to comment
Share on other sites

I can honestly say that as a child, I refused to eat cereal. I found it too sweet and the chemical aftertaste that it left just turned me off it. I remember my older sister trying to get me to eat it because it was good for me and I always said no thanks and would have a homemade muffin instead. My mom was the same when she was a kid, but now, she will have Raisin Bran almost daily, not for breakfast though, and I really like Good For You Muesli, but only at night and with yogurt not milk. Maybe we're just weird though....

Link to comment
Share on other sites

I've gone back and forth on cereal.... my parents would only buy the "healthy" kind, and usually that was generic brands anyway. So we had knock-off "oat rings", raisin bran, corn flakes, rice crunchies, etc. Oh, how we lusted after the really expensive cereals - cookie crisp, fruity pebbles, all that stuff. And now of course we know that corn flakes will send your blood sugar into the same tizzy that fruity pebbles will. :hmmm:

In college I ate far more cereal than at any other point in my life. After working a factory job in the summer I would typically come home and eat a whole box of something (dry) while sitting on the recliner and reading a magazine. Wowza.

Now I'm more "normal" in my tastes - I like Kashi Go Lean, all kinds of muesli, and other boring fare like that. I usually eat them with yogurt or kefir instead of milk. Milk is for mixing with protein powder, nowadays. Hehe.

But once in a while, I'll see Cracklin Oat Bran, or Basic 4, or the 'filled' bite sized shredded wheat, or other premium cereals (where the tiny boxes always seem to be $5), and feel lustful again. :biggrin:

Andrea

http://tenacity.net

"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda

---------------------------------------------------------------------

Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

Link to comment
Share on other sites

I used to be a huge cereal eater. Fortunately (?), mom let me eat most of the sugary cereals I wanted, except for Lucky Charms, so when I went to college, it wasn't quite as exciting to see the bottomless vats of the Cap'n and Cocoa Pebbles.

Most of the time I still eat cereal for breakfast, though I've felt lately like most are way too sweet, and I'm finding I want something more savory (or at least less sweet) in the morning, like steel-cut oats with brown sugar and dried cranberries. Once in a while, I'll still get a box of the sugary stuff (Crunchberries are a fave, as is Boo Berry when it's in season) and eat it as dessert. And if I'm staying over at a friend's for the weekend, where she has a big variety of cereal, I'll usually indulge there.

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to comment
Share on other sites

Cereal. Love it -- always have and always will. Hell, I used to put sugar on my Cocoa Puffs. These days, I just stick with Frosted Mini-Wheats (spoon size).

There's nothing like a raw roof of your mouth and your teeth feeling like they're wearing sweaters after eating a couple of bowls of Cap'n Crunch. I actually ate an entire box of Apple Jacks at one sitting when I was in my mid-teens!

Dean McCord

VarmintBites

Link to comment
Share on other sites

My mom was a food nazi. As result there were no sugared cereals allowed in the house. The only two cereals she would purchase were Product 19 and whichever bran cereal looked like animal droppings.

Needless to say, as soon as I got to college I rebelled. I have fond memories of eating Capt'n Crunch with whipped cream as a midnight snack (the joys of living in a sorrority house :laugh:).

I haven't outgrown my love of sugared cereal. Our favorites are Honey Bunches of Oats w/Almonds and Coco Pebbles. Occasionally we'll get a box of Cinnamon Toast Crunch -- cinnamon milk is really quite yummy. In the fall and winter months I tend to go with oatmeal for breakfast, but a bowl of cereal always makes a great snack at about 11 pm. Ironically, nowadays, if my mom sees Coco Pebbles on sale she'll buy us some boxes.

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

Link to comment
Share on other sites

Ironically, nowadays, if my mom sees Coco Pebbles on sale she'll buy us some boxes.

Ah, but this valiant woman put up a brave fight for her tiny offspring in their formative years ... an ayshes chayil ... (a woman of valor, who can find?) :biggrin:

Now? eh, they are gonna eat it anyways .. why fight it?? :rolleyes:

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites

I still love and crave Cap.n Crunch with Crunchberries,i also eat frosted mini wheats and Cheerios and occasionally some quaker oats instant,It,s just such a convenience food to me

Dave s

"Food is our common ground,a universal experience"

James Beard

Link to comment
Share on other sites

My mom bought a small box of Lucky Charms (we called them Yucky Germs) and mixed them in a Dannheim's ice cream bucket with generic Cheerios. Picking out the marshmallows was strictly verboten. You got what was poured in your bowl. No cheating with your hands!

I'm the middle of 5 kids; girl boy girl boy girl. We all had to have a cereal box in front of us as we were eating in order to block the view of our siblings. Sometimes we'd really block ourselves out using three boxes. We all fought over reading the back of the boxes. We had to take turns on the premiums. I usually had the box in front of me to block out any view of my brothers, but then had a book to read as well. One of my brothers has serious sinus/allergy issues and always had to chew with his mouth open--and would slurp his milk--and he often ended up eating alone.

Rachel Sincere
Link to comment
Share on other sites

There was an article in People magazine about this last week. Apparently there is a Cereality open on the Arizona State campus in Tempe near me. I might check it out to see if it has any options that would beat the variety at the local grocery store. The stuff takes up a whole aisle, for crying out loud!

Anyway, there's nothin' wrong with cereal! I like Kashi Go Lean Crunch, Cracklin' Oat Bran, Sugar Smacks, plus any stuff with lots of dried fruit and crunch. It's all good. And sometimes it's my only source of, er, fiber.

...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

Link to comment
Share on other sites

In all my many years I've never been a cereal fan. But (you knew there was a but coming didn't ya), I've got a new breakfast habit. Weetabix. Weetabix sprinkled with cinnamon and some Splenda. Then a splash of non-fat half and half and some non-fat milk. Then nuke it for about a minute. Almost like the cinnamon milk toast Mom used to make for us when we were sick. :wub:

edited to fix typo

Edited by Maison Rustique (log)

Deb

Liberty, MO

Link to comment
Share on other sites

I had almost forgotten about Weetabix nuked. A guy that I used to live with had that every morning for breakfast. As I was trying to wake up and enjoy my coffee, he was beside me on the couch with a grey mushy bowl of ...Cereal?...wasn't sure what it was at that point, but he swore by it and said it was the best breakfast ever!

Link to comment
Share on other sites

Cereal.  Love it -- always have and always will.  [snip]

There's nothing like a raw roof of your mouth and your teeth feeling like they're wearing sweaters after eating a couple of bowls of Cap'n Crunch.

Ahhh, Cap'n Crunch -- the breakfast of champions. Every time a girlfriend of mine came along for a ski weekend, she'd bring a box of Cap'n Crunch with her. We'd come pretty close to polishing off that box in two days... nothing like fueling your first morning ski run with a straight hit of sugar.

There's also Sugar Corn Pops. I've been known to buy a box of these once in a blue moon.. and not share them with anyone. :rolleyes: Also Rice Krispies. With a teaspoonful of sugar in the milk, of course!

Joie Alvaro Kent

"I like rice. Rice is great if you're hungry and want 2,000 of something." ~ Mitch Hedberg

Link to comment
Share on other sites

I particularly love the fact that cereals that used to have the word "sugar" in the name (Sugar Corn Pops, Sugar Smacks, etc.) have now dropped the word or changed it (to "honey" in the case of Sugar Smacks).

Like that makes the cereal healthier. :unsure::wacko::laugh:

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to comment
Share on other sites

I'm the middle of 5 kids; girl boy girl boy girl.  We all had to have a cereal box in front of us as we were eating in order to block the view of our siblings.

:laugh: Still chuckling at that one. Sounds familiar, too.

I love cereal, but don't like the overly sweet ones any more. Barbara's Oat Squares are my very favorites, and I can easily have a bowl of that (with a banana chopped in) for dinner. In fact, that's been dinner more than once, and will likely be again. In fact, I have no qualms about pouring myself a second bowl ... :wub:

Link to comment
Share on other sites

  • 2 weeks later...

In the Daily Pennsylvanian:

Cereality, a cereal bar and cafe, will open its doors to the Penn community at 6:30 a.m. tomorrow, introducing not only a new retail dining option for students, but also an entirely different restaurant genre to Philadelphia.

The new 1,500-square-foot cafe, which is located at 3631 Walnut St., is modeled to look like a typical kitchen, and its workers will be dressed in pajamas to provide a breakfast-feel.

and my favorite quote:

"I think it will probably succeed," College sophomore Noah Sugarman said. "I assume lots of students on campus like cereal."
Link to comment
Share on other sites

Saw part of a segment on NBC's Today show where they were plugging the thing. Methinks these folks watch a bit too much Seinfeld. It's all they talked about.

Edited to say: I didn't hear about the Philly connection. I assumed it was for NYC.

If it's not in Manhattan, they're nuts.

Edited by FistFullaRoux (log)
Screw it. It's a Butterball.
Link to comment
Share on other sites

Well, I thought the all rice pudding restaurant in NYC, Rice To Riches was pretty stupid too, but that one is still in business.

There's also a Peanut Butter sandwich joint in NYC as well - Peanut Butter & Co.

EDIT: The cereal joint is in Philly? They're toast.

Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
       
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
       
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
       
      Pasta Mish-Mash
       
      Ingredients:
       
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
       

       
      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
       

       
      Onions. White onions. We didn’t know they came in other colours.
       
      Tomatoes. Scottish tomatoes are surprisingly good.
       
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
       

       
      Pepper. Black pre-ground and stale.
       

       
      Method:
       
      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
       
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Serve.
       
       
      Polish Salad
       
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

      Ingredients:

      Tomatoes
       
      Onions
       
      Apples
       
      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)
       

       
      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.
       

       
       
      Method:
       
      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
       
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
       
      Serve
       
      Father's 'recipe' coming up next.
       
    • By Ling
      I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist.
      What's your favourite cereal, and what do you eat with it?
      (Big bowl, big spoon, and 2% milk for me.)
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...