Postby TW » February 27th, 2006, 1:30 pm
If I may, my vote does not appear in the poll. So that being said, we have to consider that the crunchability of cereal is a complex topic, and that there are some cereals that are even designed to be soggy.
Crunchy oatmeal? Ain't never meant to be. Oatmeal is best hot, covered with brown sugar, ladened with real butter and drowned in milk.
Some cereals are designed to be crunchy, Capt. Crunch, Cheerios, Rice Crispys, any of the Chex cereals, and Grape Nuts, etc.
Then we have a third group, the flakes. These have an variable crunch factor that is dependent upon a number of variables, i.e., size of the bowl, amount of milk poured, size of the spoon, distractions and delays. They start life crunchy and finish as limp chips of fiber.
So the crunchability of cereal becomes a situational matter.
TW
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