I like it with potatoes and gravy think I might give it a go but try coconut oil as experiment.It's good foodit's good comfort and satisfying food, and tasty and chewy too. All good
Savoury.. Oats.
- Thread starter TeeDee
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That might be good. I'm really struggling with dairy again, I don't digest it well, and I've been using toasted sesame seed oil in my skirlie, but it definitely adds it's own taste. Nice but I might give the coconut oil a go.
Seed oils give me heart pains I usually use animal fat or coconut oil I really like coconut oil for skirlie I'm assuming pinhead oatmeal? My father's long passed so carn T ask him.
I like pinhead, though the supermarkets are pushing the Irish steel cut oats...I think those are too hard.
Pinhead you can leave soaking overnight and just bring up to the boil the next morning and they're ready as porridge. The others need twenty minutes plopping away before they're cooked. Life's too short to spend twenty minutes with a spurtle when I don't need to.
Pinhead cooks well in skirlie too I find, and it's good in stuffing, makes good oatcakes and coats fish well too
So pinhead for skirlie tried with others a think was steel cut? and it was no good.I like pinhead, though the supermarkets are pushing the Irish steel cut oats...I think those are too hard.
Pinhead you can leave soaking overnight and just bring up to the boil the next morning and they're ready as porridge. The others need twenty minutes plopping away before they're cooked. Life's too short to spend twenty minutes with a spurtle when I don't need to.
Pinhead cooks well in skirlie too I find, and it's good in stuffing, makes good oatcakes and coats fish well too
Steel cut are just the hard groats chopped. The pinhead meal is lightly ground, well it should be.
Buy something that says Scottish or English oatmeal on it, and that ought to be it.
Buy something that says Scottish or English oatmeal on it, and that ought to be it.
Indeed - very vocally soothing voice and an eclectic mix of interests.
Working out ideas on this myself - Savoury porridge is ok, and the old Scottish standby Oat cakes and Bannocks.
Sainsbury's I think, have Oats, Mornflake Oatmeal, Mornflake Oats flour and Mornflake Oatmeal bran. I quite often use a mix of all three.When I was younger we used to be able to buy oatmeal in several grades. I think at one point they milled seven grades, but don't quote me on that.
I could still buy 'fines' when my sons were little, and that's what I used to make their baby food, to bake cakes/bread, etc., It's like a coarse oatflour.
Now, if you're lucky you'll find a middling grade pinhead meal and that'll be it really. Though oat flour is sometimes available.
I gave up looking for it and just make my own.
I do have a hand mill but it's blooming hard work cawing that handle for long, while sieving rolled oats usually gives enough to work with, and the rolled oats whizz up more easily into flour in a food processor too.
I usually grow at least a decent handful of oats every year, just because I can
It was such an amount of work getting the groats out of the chaff though, and there was always waste (think trying to get walnuts out of their shells, bits get stuck), bran, etc., (called Sids) so folks soaked those bits in warm water and let it sit for a few days. Swirl it about a bit. It ferments a little, and makes a tasty nutritious drink when strained. That drink is called Swats, it's a kind of probiotic, but the white starch that settles at the bottom is called Sowans. Sowans is really the oat starch and it boils up into a thick white paste.
I can't say I'm fond of the sowans paste, but it's good for roti, while the sowans drink, swats, is kind of tangy and tasty
