Brian Mailman wrote:
Nick Cramer wrote:
Brian Mailman wrote:

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

Is pinhead a "gourmet" product? I thought it was just steel-cut whole
groats, as still done in Scotland and Ireland?

Exactly. I mean I use what I have and don't pay attention to those kind
of things for le quotidienne de menage. I have a can or two of the=20
imported oatmeal, but I'm not going to use that in something to sop up=20
the gravy.

I get it from Bob's Red Mill in Oregon. They also sell grits and such.

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