[Sca-cooks] Oats

[Jeanne Papanastasiou]

We've used barley.

Soffya
http://www.aeonline.biz/Links.htm

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of
jenne at fiedlerfamily.net
Sent: Wednesday, March 05, 2003 8:43 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Oats


> You might experiment--whole-grain oats, or steel-cut oats, or
> oats-ground-to-a-powder/flour.

Some places will also sell oat groats, which are quite good, but I don't
know that they would thicken soup as well as, say, breadcrumbs.

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"Lend our voices only to sounds of freedom/ No longer lend our strength to
that which we wish to be free from/Fill lives with love and bravery/
And we shall lead a life uncommon." -- Jewel, _Life Uncommon_


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