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Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
Trace Oswald wrote:I use Quaker Old Fashioned Rolled Oats. I've always known it as oatmeal.
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Inge Leonora-den Ouden wrote:
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
I never saw oat groats. I only know groats made of buckwheat, and they're rare to find (only in the good-food stores sometimes).
Tereza Okava wrote:
Inge Leonora-den Ouden wrote:
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
I never saw oat groats. I only know groats made of buckwheat, and they're rare to find (only in the good-food stores sometimes).
I believe when he is saying "groats" he means the unrolled oats, sometimes called steel cut or Irish oats. they're usually broken in half, but they're not flat. They take a bit longer to cook and can be a bit like kasha, buckwheat, etc- nutty and chewy.
Christopher Weeks wrote: whole oats
Wikipedia wrote:Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
Christopher Weeks wrote:FWIW:
Wikipedia wrote:Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
https://en.wikipedia.org/wiki/Oatmeal
Tereza Okava wrote:
Inge Leonora-den Ouden wrote:
Christopher Weeks wrote:When Trace writes "oatmeal" and everyone else writes "oats", in all cases are you talking about rolled oats?
I make oat groats for breakfast sometimes but haven't ever enjoyed rolled oats.
I never saw oat groats. I only know groats made of buckwheat, and they're rare to find (only in the good-food stores sometimes).
I believe when he is saying "groats" he means the unrolled oats, sometimes called steel cut or Irish oats. they're usually broken in half, but they're not flat. They take a bit longer to cook and can be a bit like kasha, buckwheat, etc- nutty and chewy.
Christopher Weeks wrote:
Actually, I found (somewhere on the internet a decade or two ago) that whole oats are called groats and I picked up the habit of calling them that to distinguish between the steel-cut oats that my wife likes and the whole oats that I like. (I'm willing to change what I call them if that's not normal for English.)
This is how we keep them in the pantry:
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Inge Leonora-den Ouden wrote:......But here I never saw groats made of oat (Avena sativa), only of buckwheat (Fagopyrum esculentum). Whole grains (not cut, rolled or anything) are sold in the good-food stores to, all species (oats, wheat, barley, rye, and buckwheat too) are available, but not in all stores. In larger stores in the cities there's more choice than in the small town where I live. Maybe there they have oat groats too ...
Nancy Reading wrote:......but porage is a whole different thread subject of course!
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
Dian Green wrote:I have tried the overnight oats thing and loved the convenience but didnt care for the "chalkiness" of the uncooked oats. It's a minor taste/texture difference but it doesn't work for me or my mother so we're sticking to cooked for now.
If I desperately needed the time saved, I might get over it but I'm glad I don't have to for now. ( when cooking oatmeal, I will make a large batch and it usually covers 3 days. It reheats in the micro fine for us.)
JayGee
Each generation has its own rendezvous with the land... by choice or by default we will carve out a land legacy for our heirs. (Stewart Udall)
Why Naked?
For thousands of years, hulled oats were grown primarily to feed to horses, but naked oats (the papery hull that covers the grain comes off easily at harvest, leaving them quite sheepishly exposed!) were the grain of choice across Asia and Europe for milling into flakes. The higher protein levels, antioxidants, and nutty flavour of naked oats made them the top choice for porridge. But another factor was the processing: naked oats can be milled and rolled into flakes without steaming, whereas conventional oats need to be steamed or roasted in order to remove the hull, and to prevent them from going rancid.
But sadly, naked oats fell out of vogue in the 1800s, and factors like higher yields and durability in transit became more important, and industrial processing because easier. Over 95% of oats grown in North America were fed to livestock, so it was easier to grow just one type of oat and scalp off a few to mill for human consumption. Naked oats were abandoned.
But a resurgence of interest in reducing our carbon footprint (steam treating oats is an energy-intensive process!) and a good ol’fashioned preference for taste over a long shelf-life, has led to a few farms and mills, scattered haphazardly around the world, still using naked oats. We’re proud to be one of them!
Storage Recommendations:
Because our Naked Oats are not heat treated in the milling process, they are more sensitive to moisture in storage. Under certain conditions (usually high moisture levels), a bitter flavour can develop as the oats oxidize. To ensure that you have the freshest and highest quality product possible, we recommend using our product within 1 year of milling (this date is printed on the bottom of each package), or within 3 months of opening the package. If you will be using the oats for longer than about 3 months, we recommend transferring them to an air-tight container to help reducing exposure to oxygen and humidity. Consider naked oats to be a small step closer to the “fresh produce” category than the “canned goods” category.
Rolled, Steel Cut or Quick Cooking? What’s the difference anyways?
Our traditional large-flake rolled oats are produced by flattening the oat groats between two large rollers, which exposes the inside of the oat groat and allows them to cook and soften quickly. This makes them great for porridge, baking, and granolas, and offer a texture that is versatile for a huge variety of recipes. Rolled oats are our super-star.
Steel Cut Oats have the same nutritional value and benefits, but are produced by cutting the oat groat into two or three pieces with steel blades rather then flattening them with rollers. The result is an oat with a unique texture that makes a wonderful slow cooking porridge, smooth and creamy while still retaining some of the original ‘crunch’ of a minimally processed oat. But not so great for baking with…
Our Quick Cooking Oats are milled by first chopping our oats into small pieces (steel cut) and then rolling them as thin as possible to expose more surface area, which allows them to cook quicker and bind together easier when baking. Unlike ‘instant’ or conventionally milled quick oats, these oats are not steam processed, and the nutritional value is not altered in any way. We like to use quick cooking oats in muffins, breads, cookies, pancakes and squares. But they take a bit of extra caution, because exposing more of the inner germ exposes more of the oat to moisture and oxygen, which can lead to rancidity more quickly. For that reason, our quick oats do have a shorter shelf life than our regular oats. Transferring to an air-tight container is recommended for storage longer than 2-3 months.
Another oddity – our oats do not play nicely with coconut oil. For some unknown reason, there is a strange reaction that often occurs when naked oats and coconut oil are combined. This doesn’t seem to happen with regular oats, so perhaps is because of the lack of heat processing, or perhaps because of the higher protein content of naked oats. We haven’t entirely figured it out yet, but have been doing some shelf-life testing to help us figure out who is bullying who, and whether we can help them sort out their differences and live happily together. But in the meantime, give them some space…
Working toward a permaculture-strong retirement near sunny Sperling.
Derek Thille wrote:......
When I make overnight oats, I will typically use 5-8 different plant products that go into the mix. I'll usually use oat milk if we have it on hand. Aside from the oats, I'll add some of chia seeds, sunflower seeds, pumpkin seeds, almonds (slices or slivers), raisins, dried cranberries, dried currants, hemp seed, cocoa powder, and when preparing to eat in the morning, some ground flax seed.
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
John Weiland wrote:
Derek Thille wrote:......
When I make overnight oats, I will typically use 5-8 different plant products that go into the mix. I'll usually use oat milk if we have it on hand. Aside from the oats, I'll add some of chia seeds, sunflower seeds, pumpkin seeds, almonds (slices or slivers), raisins, dried cranberries, dried currants, hemp seed, cocoa powder, and when preparing to eat in the morning, some ground flax seed.
Part of the reason I brought above up soaking grains other than oats overnight was because we are mostly consuming oatmilk as our milk these days. So it just seemed a bit heavy on oat products to use oatmilk on oats, although I still eat this combination for most breakfasts. If I make my own oatmilk, I add an enzyme cocktail to aid in reduction of the 'slime' effect which occurs due to the high β-glucan content in the oats. Also liking chia and other additives to boost flavor and nutrition.
Working toward a permaculture-strong retirement near sunny Sperling.
roberta mccanse wrote:My Aunt Nellie made, when I was a child, what she called pettijohns. They sat on the back of the wood cook stove overnight. When she finally upgraded to an electric stove they never tasted the same.
Life's too short, eat desert first! [Source of quote unknown]
You have to be warped to weave [ditto!]
John Weiland wrote:
Inge Leonora-den Ouden wrote:......But here I never saw groats made of oat (Avena sativa), only of buckwheat (Fagopyrum esculentum). Whole grains (not cut, rolled or anything) are sold in the good-food stores to, all species (oats, wheat, barley, rye, and buckwheat too) are available, but not in all stores. In larger stores in the cities there's more choice than in the small town where I live. Maybe there they have oat groats too ...
But now I have to ask within this thread if overnight soaking (room temperature) of the other small grains like wheat, barley, or even rice will soften the grain enough to eat directly..? Or would it still need a brief cooking to render it edible (for human mandibles). Thanks!....
Derek Thille wrote:...
As the son of a Saskatchewan farmer, I grew up knowing the seed as a kernel. It's only in recent years I've heard the word groat. The discussion in this thread has been interesting, but I find it unfortunate that the language has come to so much ambiguity. Perhaps part of it is that 50 years ago we generally didn't have a lot of access to the regionalization of the language that has become ubiquitous with the Internet. I remember as a teen I had a camp counsellor one summer who was British on a student exchange or something. The aforementioned farmer always started a trip assuming we didn't want to be late and we may get a flat tire, so I was the first one of our camp there and he started talking to me. It seemed to me he spoke for 5 minutes before I could start to pull out some of the words he was saying. I grew up in a small town with little exposure to accents.
...
"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)
Inge Leonora-den Ouden wrote:
Derek Thille wrote:...
As the son of a Saskatchewan farmer, I grew up knowing the seed as a kernel. It's only in recent years I've heard the word groat. The discussion in this thread has been interesting, but I find it unfortunate that the language has come to so much ambiguity. Perhaps part of it is that 50 years ago we generally didn't have a lot of access to the regionalization of the language that has become ubiquitous with the Internet. I remember as a teen I had a camp counsellor one summer who was British on a student exchange or something. The aforementioned farmer always started a trip assuming we didn't want to be late and we may get a flat tire, so I was the first one of our camp there and he started talking to me. It seemed to me he spoke for 5 minutes before I could start to pull out some of the words he was saying. I grew up in a small town with little exposure to accents.
...
Here in the Netherlands we learn English at school. I suppose the English taught at Dutch schools is more like the British English than like USA or Canadian English.
Probably when we use the same words we do not mean the same things.
Working toward a permaculture-strong retirement near sunny Sperling.
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