Oatmeal prep

Ophelia said:

Quoted message said:

When I lived in Scotland (for a year, while attending St. Andrews), I
discovered an entire new world of oatmeal creations, including that
drink --
what is it? With scotch and hot water?? I didn't dream that, did
I???

Hmm was it a hot toddy? scotch, hot water and honey?

If you mean a pudding with oatmeal, scotch, cream etc?? that is called
Cranachan

If you want a recipe I can give you one🙂 I can't think of a drink with
oatmeal and scotch.

No, it wasn't a hot toddy. Toddies I love, and I often put lemon in mine
along with the honey, hot water and scotch. I could*swear* the drink had
oatmeal in it; still, perhaps I consumed so much scotch I *thought* it
contained oatmeal. It was hot, I remember that part, and rather "yucky,"
what with the oatmeal floating in it and all . . .

I'm beginning to think I *did* dream the whole thing!

The Cranachan, now, that sounds terrific. I'd love the recipe, Ophelia.
Thanks.

Spitz
--
"Home, James, and don't spare the horses!"

"Spitzmaus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm beginning to think I *did* dream the whole thing!

Oh I have realised what your drink is!!!!!!!! Athol Brose!!! It is not
something I think about or have much🙂)))) Recipe below🙂

Quoted message said:

The Cranachan, now, that sounds terrific. I'd love the recipe,
Ophelia.
Thanks.

Athol Brose

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
The oatmeal is prepared by putting it into a basin and mixing with cold
water until the consistency is that of a thick paste. Leave for half an
hour and then put through a fine strainer, pressing with a wooden spoon
to extract as much liquid as possible. Throw away the oatmeal and use
the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of
the prepared oatmeal and stir well. (Purists insist on a silver spoon
for stirring!) Put into a quart bottle and fill with malt whisky; shake
before serving.

Cranachan

Ingredients:
3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown.
Whisk the cream into a soft consistency and mix in the oatmeal and
Drambuie (alternatively, use a few drops vanilla essence or other
flavouring of your choice). Serve in tall glasses. A popular variation
is to mix in 6oz (one and a half cups) of fresh raspberries. Or use
vanilla ice cream instead of cream.

"Spitzmaus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm beginning to think I *did* dream the whole thing!

Oh I have realised what your drink is!!!!!!!! Athol Brose!!! It is not
something I think about or have much🙂)))) Recipe below🙂

Quoted message said:

The Cranachan, now, that sounds terrific. I'd love the recipe,
Ophelia.
Thanks.

Athol Brose

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
The oatmeal is prepared by putting it into a basin and mixing with cold
water until the consistency is that of a thick paste. Leave for half an
hour and then put through a fine strainer, pressing with a wooden spoon
to extract as much liquid as possible. Throw away the oatmeal and use
the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of
the prepared oatmeal and stir well. (Purists insist on a silver spoon
for stirring!) Put into a quart bottle and fill with malt whisky; shake
before serving.

Cranachan

Ingredients:
3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown.
Whisk the cream into a soft consistency and mix in the oatmeal and
Drambuie (alternatively, use a few drops vanilla essence or other
flavouring of your choice). Serve in tall glasses. A popular variation
is to mix in 6oz (one and a half cups) of fresh raspberries. Or use
vanilla ice cream instead of cream.

EastneyEnder <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dave Smith wrote:

(I think there's a missing attribution here)

Quoted message said:

Quoted message said:

Quoted message said:

Of course oatmeal (when cooked in liquid) is a porridge, why would
you think otherwise... do you think Americans eat oats from a nose
bag... you watch way too many oaters.

Quoted message said:

Of course cooked oatmeal is porridge, but not all porridge is
oatmeal.

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

When I think of porridge I think of porridge made from rolled oats, and I
think for the vast majority of Australians porridge means oats.

I have eaten a wheat porridge - when I was studying agriculture we had to
do prac sessions on properties in our holidays. One wheat and sheep place
I stayed at made porridge from wheat they kept from harvest. Whole wheat
grains, not cracked or rolled, which soaked on the Aga all night long. It
was nice, but it isn't what I usually think of when I think of porridge.

The reason I asked whether when Americans referred to oatmeal they were
meaning what I mean by porridge, were twofold. One, there are so many
things where the terms differ between countries - we can be using the
same word and talking about two different things, or using two different
words to talk about the same thing - that I try not to make assumptions.
Two - oatmeal to me conjured up images of a more finely ground product,
rather than rolled oats. Also, it was late, I was tired, and I suddenly
worried that maybe I was assuming something about porridge and oatmeal
that I shouldn't be and people might get annoyed <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

EastneyEnder <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dave Smith wrote:

(I think there's a missing attribution here)

Quoted message said:

Quoted message said:

Quoted message said:

Of course oatmeal (when cooked in liquid) is a porridge, why would
you think otherwise... do you think Americans eat oats from a nose
bag... you watch way too many oaters.

Quoted message said:

Of course cooked oatmeal is porridge, but not all porridge is
oatmeal.

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

When I think of porridge I think of porridge made from rolled oats, and I
think for the vast majority of Australians porridge means oats.

I have eaten a wheat porridge - when I was studying agriculture we had to
do prac sessions on properties in our holidays. One wheat and sheep place
I stayed at made porridge from wheat they kept from harvest. Whole wheat
grains, not cracked or rolled, which soaked on the Aga all night long. It
was nice, but it isn't what I usually think of when I think of porridge.

The reason I asked whether when Americans referred to oatmeal they were
meaning what I mean by porridge, were twofold. One, there are so many
things where the terms differ between countries - we can be using the
same word and talking about two different things, or using two different
words to talk about the same thing - that I try not to make assumptions.
Two - oatmeal to me conjured up images of a more finely ground product,
rather than rolled oats. Also, it was late, I was tired, and I suddenly
worried that maybe I was assuming something about porridge and oatmeal
that I shouldn't be and people might get annoyed <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

In article said:

EastneyEnder <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dave Smith wrote:

(I think there's a missing attribution here)

Quoted message said:

Quoted message said:

> Of course oatmeal (when cooked in liquid) is a porridge, why would
> you think otherwise... do you think Americans eat oats from a nose
> bag... you watch way too many oaters.

Quoted message said:

Of course cooked oatmeal is porridge, but not all porridge is
oatmeal.

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

When I think of porridge I think of porridge made from rolled oats, and I
think for the vast majority of Australians porridge means oats.

That's because porridge *is* rolled oats (and Uncle Toby's is *the*
rolled oats ;-).

Cheers, Phred.

--
[email hidden]

In article said:

EastneyEnder <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dave Smith wrote:

(I think there's a missing attribution here)

Quoted message said:

Quoted message said:

> Of course oatmeal (when cooked in liquid) is a porridge, why would
> you think otherwise... do you think Americans eat oats from a nose
> bag... you watch way too many oaters.

Quoted message said:

Of course cooked oatmeal is porridge, but not all porridge is
oatmeal.

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

When I think of porridge I think of porridge made from rolled oats, and I
think for the vast majority of Australians porridge means oats.

That's because porridge *is* rolled oats (and Uncle Toby's is *the*
rolled oats ;-).

Cheers, Phred.

--
[email hidden]

Damsel in dis Dress said:

Dave Smith said:

I stopped eating it for years but recently got back into it. I have it ever
morning. For a while I was making it four servings at a time, eating one and
then nuking a serving of it each morning. I decided that it was better to
just make it fresh each morning. I did make an exception yesterday when I
made a double batch. The second serving was added to a batch of pancake
batter that I had this morning.

Give this a shot sometime. I used to eat it every morning. Probably
should start again. I love these. You can definitely use sugar
instead of Splenda.

* Exported from MasterCook *

Oatmeal Pancake

Recipe By 😄amsel
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg -- slightly beaten
1/3 cup oatmeal
1 teaspoon Splenda® granular
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Combine all ingredients. Pour into a buttered skillet, and press the
pancake so it's level all the way across. Fry at medium heat until
browned on both sides. Serve with butter.

Thanks Carol...sounds like a good one since I'm diabetic. I'll try it
for a change from my usual breakfast of one egg and two pieces of toast.
How is Crash doing today? I'm due for a hernia repair next tuesday and
am anxious to get it over.....Sharon

Quoted message said:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 6g Fat (31.8%
calories from fat); 10g Protein; 20g Carbohydrate; 3g Dietary Fiber;
187mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1 Fat.
--
Wash away the gray to respond.

Damsel in dis Dress said:

Dave Smith said:

I stopped eating it for years but recently got back into it. I have it ever
morning. For a while I was making it four servings at a time, eating one and
then nuking a serving of it each morning. I decided that it was better to
just make it fresh each morning. I did make an exception yesterday when I
made a double batch. The second serving was added to a batch of pancake
batter that I had this morning.

Give this a shot sometime. I used to eat it every morning. Probably
should start again. I love these. You can definitely use sugar
instead of Splenda.

* Exported from MasterCook *

Oatmeal Pancake

Recipe By 😄amsel
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg -- slightly beaten
1/3 cup oatmeal
1 teaspoon Splenda® granular
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Combine all ingredients. Pour into a buttered skillet, and press the
pancake so it's level all the way across. Fry at medium heat until
browned on both sides. Serve with butter.

Thanks Carol...sounds like a good one since I'm diabetic. I'll try it
for a change from my usual breakfast of one egg and two pieces of toast.
How is Crash doing today? I'm due for a hernia repair next tuesday and
am anxious to get it over.....Sharon

Quoted message said:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 6g Fat (31.8%
calories from fat); 10g Protein; 20g Carbohydrate; 3g Dietary Fiber;
187mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1 Fat.
--
Wash away the gray to respond.

EastneyEnder said:

Quoted message said:

Especially when you back it up with a definition that indicates it doesn't
have to be oatmeal. :-)

True, but here we don't eat any other kind of cereal porridge - only the oat
kind :-)

Quoted message said:

Cream of Wheat and the 8 minute stuff, and a row of Red River, and sometimes
one other. Basically, the non Oatmeal porridges account for less than 10% of
the hot cereal choices.

Never see those here.
Oh, I lie.... I once saw a small box of Cream of Wheat in a small specialist
Caribbean shop in Ridley Road Market, Dalston, London. But I had to go home
& look it up on the internet to find out what it was, and what it was used
for!

So if you were buy some Cream of Wheat and cook it up, would you not call it
porridge? When I used to have Shredded Wheat for breakfast every day I could
honestly say that I had Shredded Wheat, or that I had cereal. It was the only cold
cereal that I ate. But there were still other cereals.

Quoted message said:

We just don't do non-oat porridges here, so the term "oat porridge" and
"porridge" have become synonymous.

Some of them are good. I like Cream of Wheat once in a while, and Red River, which
is every bit as tasty as oatmeal, but different.

In article <[email hidden]>, Andy <q>

Quoted message said:

What's the interest in oatmeal? I never understood that. Things being
nutritionally equal, there have to be dozens of better tasting, more
appealing and easier to prepare foods.

We like the taste, it is nutty and warm and filling. We eat it with
brown sugar, milk and raisins and/or chopped apples. When we host the
mens' breakfast for our church, we sometimes have an oatmeal bar with
coconut, nuts, different dried fruit, cinnamon, apples, chocolate chips,
brown sugar, etc out and people put what they want on it and it has
always been well received. I despise the quick oats, though I don't
think the steel cut are so much better than the regular rolled oats to
warrant the price difference and time to prepare it.

But, you don't have to eat it if you don't like it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Dave Smith said:

I stopped eating it for years but recently got back into it. I have it ever
morning. For a while I was making it four servings at a time, eating one and
then nuking a serving of it each morning. I decided that it was better to
just make it fresh each morning. I did make an exception yesterday when I
made a double batch. The second serving was added to a batch of pancake
batter that I had this morning.

The leftovers also make a great loaf of bread.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

EastneyEnder said:

So technically speaking, "a porridge" can be made from other substances in
some places outside the UK... but inside the UK and in some other
English-speaking places, "porridge" is only made from oats.

Oxford English Dictionary:
porridge n. food made by boiling oatmeal or cereal in water or milk

Your definition includes the possibility of another grain. Oatmeal
or cereal (cereal just means grain, like wheat, corn, barley, etc).

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Melba's Jammin said:

Heidi the Hygienist told me that one of her patients does this with
disgusting. Has anyone ever heard of this or eaten it? Gack.

Gack, disgusting that pretty much summed it up for me!

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Ophelia said:

Oh I have realised what your drink is!!!!!!!! Athol Brose!!! It is not
something I think about or have much🙂)))) Recipe below🙂

Athol Brose

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
The oatmeal is prepared by putting it into a basin and mixing with cold
water until the consistency is that of a thick paste. Leave for half an
hour and then put through a fine strainer, pressing with a wooden spoon
to extract as much liquid as possible. Throw away the oatmeal and use
the creamy liquor from the oatmeal for the brose.

Mix four dessert spoonfuls of pure honey and four sherry glassfuls of
the prepared oatmeal and stir well. (Purists insist on a silver spoon
for stirring!) Put into a quart bottle and fill with malt whisky; shake
before serving.

Cranachan

Ingredients:
3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown.
Whisk the cream into a soft consistency and mix in the oatmeal and
Drambuie (alternatively, use a few drops vanilla essence or other
flavouring of your choice). Serve in tall glasses. A popular variation
is to mix in 6oz (one and a half cups) of fresh raspberries. Or use
vanilla ice cream instead of cream.

Holy Haggis, Ophelia, that's *it*!!! I remember now!!!!!! Thank you for
assuring me it wasn't all a dream; I may have to try it, silver spoon and
all.

And thanks for the Cranachan recipe. This I'll most definitely make, with
perhaps more than 1 T. Drambuie -- it being the holiday season, you
understand!

Spitz
--
"Home, James, and don't spare the horses!"

"Spitzmaus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Holy Haggis, Ophelia, that's *it*!!! I remember now!!!!!! Thank you
for
assuring me it wasn't all a dream; I may have to try it, silver spoon
and
all.

LOL sorry I didn't cotton on straight away but I never drink it🙂)

Quoted message said:

And thanks for the Cranachan recipe. This I'll most definitely make,
with
perhaps more than 1 T. Drambuie -- it being the holiday season, you
understand!

Oh yessssssssss I love a drop of Drambuie🙂) More is better I
say!!!!!!!!

Quoted message said:

--
"Home, James, and don't spare the horses!"

LOL that is what I always say to me other half when he is driving us
home🙂)

On Wed, 16 Nov 2005 08:04:10 -0500, biig <[email hidden]> wrote
regarding recipe for oatmeal pancake:

Quoted message said:

Thanks Carol...sounds like a good one since I'm diabetic. I'll try it
for a change from my usual breakfast of one egg and two pieces of toast.

They're downright addictive! I'm diabetic, too.

Quoted message said:

How is Crash doing today? I'm due for a hernia repair next tuesday and
am anxious to get it over.....Sharon

We're both sick. Spent all night, then all day in bed. I'm just
getting up now, and it's 4:10 pm. Did the same yesterday.

Otherwise, he's walking well and isn't having the weakness and mental
fog that he did last time. Thanks for asking!

Enjoy that pancake!
Carol
--
Wash away the gray to respond.

On Wed, 16 Nov 2005 08:04:10 -0500, biig <[email hidden]> wrote
regarding recipe for oatmeal pancake:

Quoted message said:

Thanks Carol...sounds like a good one since I'm diabetic. I'll try it
for a change from my usual breakfast of one egg and two pieces of toast.

They're downright addictive! I'm diabetic, too.

Quoted message said:

How is Crash doing today? I'm due for a hernia repair next tuesday and
am anxious to get it over.....Sharon

We're both sick. Spent all night, then all day in bed. I'm just
getting up now, and it's 4:10 pm. Did the same yesterday.

Otherwise, he's walking well and isn't having the weakness and mental
fog that he did last time. Thanks for asking!

Enjoy that pancake!
Carol
--
Wash away the gray to respond.

EastneyEnder said:

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

Well we Americans certainly aren't responsible for "pease porridge"!

It *was* the Brits! Admit it! :-)

Bob

EastneyEnder said:

Wait..... To a Brit like me - and possibly Australians as well - there
*is* only one porridge, and that's made from oats.

Well we Americans certainly aren't responsible for "pease porridge"!

It *was* the Brits! Admit it! :-)

Bob