ChrisBoese, 4 months ago to random

The big biscuits version of Shredded Wheat is anachronistic, wonderful, timeless.

Until NOW.

They are hollowing out the Big Biscuit Shredded Wheats with LESS WHEAT. Half-empty Big Biscuits!

It is SO WRONG.

#ShreddedWheat

djzap, 5 months ago to food

When I was a child, my mother would sometimes make fried Post’s #ShreddedWheat, similar in method as French toast. It’s first slightly soaked in milk, and then she dipped it in egg, and finally fried it in a pan with butter. A drizzle of honey or cinnamon sugar occurs at service. See more notes in captions.

Since mom is going through chemotherapy, I thought that I’d make her this old time memory for breakfast.
#food #breakfast #cereal

A box of Post Shredded Wheat. I have to say, nowadays, we usually might have the mini-shredded wheat squares in a bowl of milk; whereas , I haven’t had the original size like this in a very long time. It was simple, but oddly fascinating. Shredded Wheat was still part of Nabisco company when I was a child. But, it became part of Kellogg’s and Post after 1993. Originally, my grandmother might have remembered or known of the company even prior to that when the Shredded Wheat factory was based in Niagara Falls, New York, circa 1905, later merged into Nabisco (then known as the National Biscuit Company) in December 1928. My mother’s family was just south of Niagara, in Jamestown, western New York. You might also fathom that Triscuit crackers have a similar look and texture as the cereal. Indeed, they originated in the same town, and by the same company. The Shredded Wheat Company began producing Triscuit in 1903 in Niagara Falls, New York.
Soak the shredded wheat cereal in milk about 5 minutes or less, or just until it’s moist but doesn’t fall apart. Some people only do milk, but I do milk and egg… so consider that. Some people even heat the milk, but I don’t think that’s necessary. Just soak enough to slightly moisten, and then dip it in raw scrambled eggs. Next, as seen here, fry it in a pan of generous melted butter. I used a pre-heated nonstick omelette pan, but a cast-iron probably works, too. Just preheat with lots of butter, and gently place into the pan… no splatter, and don’t burn yourself!
You might lean the shredded wheat squares against the side of the pan to fry and crisp the sides. Be careful handling them… try using two wooden spoons or similar utensils. Get them well browned… add more butter if necessary, and keep the heat moderate…. Not too low and not too high. Brown on all sides.