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Old 02-20-2006, 06:32 PM   #11
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Quote:
Originally Posted by Phil
However, you come from the land that invented golf, but you don't dominate.
No but we still make the rules.... R&A and all that....
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Old 02-24-2006, 11:05 PM   #12
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I have steel cut oats soaking to cook for tomorrow's breakfast.
We like it with a little milk and Golden Syrup.
It is so delicious!!!!!
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Old 03-20-2006, 06:58 PM   #13
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We used to add sliced canned peaches or apricots with cinnamon sugar or do the same with apple sauce.Yummy!
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Old 03-20-2006, 08:15 PM   #14
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Hehe see, Ishbel has a little device installed in the brain that goes off when ever someone talks about porridge. Then the spiel about plain oats and salt is imminent!

Ishbel, I've been thinking about this for awhile now, do you know or heard of any recipes that involve using oats in the same manner as other grains (such as rice in a risotto or pilaf, or bulghur etc) as an accompaniment to a main meal?

I'm not talking about oat (or oat flour) pancakes by the way.
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Old 03-21-2006, 04:46 AM   #15
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No.... just in things like skirlie or as one of the ingredients in a sweet or savoury 'crumble' mix.

See a lot of barley type accompaniments to things like venison nowadays... very trendy and appears to be upstaging puy lentils .... as in 'serve on a bed of'
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