[Sca-cooks] parkin and lambs in apples

[Browning, Susan W.]

Hmm, must be nice cool weather.  It was 101 in Sacramento, CA today.

Eleanor

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Wednesday, October 03, 2001 9:10 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] parkin and lambs in apples


I think I'm running into one of those AmericanEnglish/EnglishEnglish
difficulties here....When one takes oats, and either flattens them out,
or cuts them in a certain way, and then cooks them, we call it
"oatmeal."  (generic term for both cooked and uncooked).  The flattened
oats are "rolled," have a quicker cooking time, and work pretty good in
cookies; the cut ones (often called "steel cut" oats) make something
I've seen called "Irish oatmeal," with a longer cooking time, and a
"chewier" texture.  Hence my confusion--"porridge" is not a term I'd use
in reference to hot cereal.....
--Still confused, though.....
--Maire, who went through a corn maze tonight with a bunch of other
baronial folk, got thoroughly lost, and was actually the first one out
<g>....now sitting here, quite comfortabley, with some hot spiced cider
and applejack (yummmmmm)

Hrolf Douglasson wrote:
>
> > Ooooh, yummmyyy.....I know what I'm making this weekend......
> > Would the best american "black treacle" equivalent be dark molasses? And
> > would the oats be rolled, or steel-cut? (I've got both, so it's no
> > biggie).
> > --Maire
> >
> The same oats as you make porridge with.
> Treacle is different from molasses but not that much....try you can NOT
ruin
> parkin with good ingridients.
> The lambs in apple is a family recipie from about 1650 when the family
> arrived on New Farm.
> and they brought it with them. the books I got it from are unfortunately
> LONG GONE. They were family farmhouse books dating back 300 ++ years.
> vara
>
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