SC - Cooking by "hand"
Mary_HallSheahan@ademco.com
Mary_HallSheahan at ademco.com
Tue Aug 17 07:08:48 PDT 1999
<snip>
Most oatcake recipes seem to call for oat meal (as in
oats ground into flour of a not-very-well-defined grade), or pinhead
oats, which are steel-cut oats somewhat finer than we get in the USA,
maybe like fine bulgur in texture, or even finer.
Adamantius
- --Phil & Susan Troy
<snip>
I have been looking for pinhead oats for sometime, does anyone have a good
source for them? (and spelt?)
Thanks,
Caitlin of Enniskillen
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