[Sca-cooks] parkin and lambs in apples

[Sue Clemenger]

Geez, Bear, Lainie's right....you _do_ know everything <g>
--Maire

"Decker, Terry D." wrote:
>
> "Oatmeal" is oats which have been ground, cut or crushed into a meal.  An
> oatmeal of fine particles is commonly referred to as oat flour.  In the US,
> oatmeal is commonly boiled with water or milk to produce porridge ( from
> porray, or vegetable soup) eaten as a breakfast dish.  While technically
> porridge, the dish has assumed the name of the ingredient, oatmeal, and is
> usually classed as a hot cereal.
>
> "Rolled oats" are oats which have been roller milled, usually to a coarse
> meal.  Since, roller milling is the most common commercial method of
> producing meals and flours, most oat flours are rolled oats.  The term is
> usually reserved for whole or large partial oat flakes produced early in the
> milling.
>
> "Steel cut" oats are whole oat kernals thinly sliced by steel blades.
>
> For most purposes, I prefer steel cut oats, but I have used whole rolled
> oats to interesting effect in oatmeal raisin bread and I have been known to
> play with fine oat flour.
>
> Bear