The Irish ones look a little more like flakes. I have noticed differences in
cooking times between different brands and batches of rolled oats.

I like mine chewy so I MW water to boiling then add oats for a 2 1/2 minute
MW cook (add chopped walnuts, sugar, milk to eat.) Sometimes it only takes a
little over 2 minutes for the same result with a restaurant-supply brand I
buy.
--
Lefty

Life is for learning
The worst I ever had was wonderful


"Dee Randall" > wrote in message
...
>
> This is Old Wessex that I bought at Wegman's
> http://tinypic.com/so0j0k.jpg
> Irish on the left; Scottish on the right
>
> Here is a picture of the two compared in jars
> http://tinypic.com/so0ih3.jpg
> Irish on the left; Scottish on the right
>
> Here is a picture of the two compared outside of jars
> You can't tell much difference on a piece of paper; but in the jar you can
> see that there is a lot of the Irish oats broken up, whereas the Scottish
> flakes are pretty well intact.
> Irish on the left; Scottish on the right
> http://tinypic.com/so0i8i.jpg
>
> We had Irish yesterday and Scottish today.
> As indicated by the pictures, the texture (with closely-copied cooking) of
> the Irish was mushey, and the Scottish retained the flakes.
>
> Was fun to do,
> Dee Dee
>
>
>
>