Low carb wheat flour
Nick Cramer
http://www.tovaindustries.com/carbalose/page1.html
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
Dick Adams
"Nick Cramer" <n_cram...@pacbell.net> wrote in message news:20080501081151.825$E...@newsreader.com...
Here, there's a real humdinger of an idea -- sourdough soy pancakes,
biscuits, and pizza crusts! (Why didn't we think of that?)
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
>
> > Anyone familiar with this?
> > http://www.tovaindustries.com/carbalose/page1.html
>
> Here, there's a real humdinger of an idea -- sourdough soy pancakes,
> biscuits, and pizza crusts! (Why didn't we think of that?)
Thanks for your most witty reply, Dick.
You might take note of the fact that the flour is a 100% wheat product and
contains NO soy. Have a nice day, if you want to. ;-]
Dick Adams
"Nick Cramer" <n_cram...@pacbell.net> wrote in message news:20080502051438.809$H...@newsreader.com...
> You might take note of the fact that the flour is a 100% wheat product and
> contains NO soy.
Yes, you are correct. I mispoke -- well, er... mistyped.
> Have a nice day, if you want to. ;-]
I will try.
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
>
> > You might take note of the fact that the flour is a 100% wheat product
> > and contains NO soy.
>
> Yes, you are correct. I mispoke -- well, er... mistyped.
>
> > Have a nice day, if you want to. ;-]
>
> I will try.
No problemo, Dick. Although my Thai wife uses a lot of soy sauces and tofu,
we have no soy flour in the house. She's buying a box of Carbquik for me to
try. I'll file a report. If I like it, I'll resurrect my starter from the
freezer. I think I may have to use regular (high carb) flour for the
sponge itself. Time will tell. ;-/
Dick Adams
"Nick Cramer" <n_cram...@pacbell.net> wrote in message news:20080502175743.856$r...@newsreader.com...
> (Wife is) buying a box of Carbquik for me to
> try. I'll file a report. If I like it, I'll resurrect my starter from the
> freezer. I think I may have to use regular (high carb) flour for the
> sponge itself. Time will tell. ;-/
While you are at it, maybe you can figure out what a "carb" is. If it
happens to be a carbohydrate, the concept of a low-carb grain flour
is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
(e.g. fat-free sour cream).
Bread flour may contain slightly less carbohydrate (starch) than all-purpose
flour inasmuch as it contains slightly more protein. Whole grain flour also
contain some roughage and other ingredients, so would be even lower
in carbohydrate content. Other than that, I do not see any way that the
carbohydrate content of flour could be reduced, short of adulterating it,
say with some more proteinacious flour, like soy, or gluten, maybe.
Well, "Carboquik" is only $4 per pound. Lots of people pay more than that for
specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)
BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice, or
better, which is getting popular as a hoarder's item. Flour is not so good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.
--
Dicky
Sam
> (Yesterday I paid almost $0.40 per pound
> for bread flour in a 50-pound sack, and that was almost double what
> I paid a year ago.)
When I bought my last 50 lbs of organic flour, I could not believe it!
On 06/30/07 - it was $ 16.32
Last year: Bumper crop on wheat in my (and maybe other) areas - farmers
had logistic problems getting enough trucks to move the wheat.
On 01/23/08 - it was $ 36.75 - 125 % increase.
What? Boulder organic wheat flour from Rocky Mountain Milling in
Platteville, Colorado.
Maybe some purists want to get organic car fuel from wheat?
Sam
Joe Umstead
> Yesterday I paid almost $0.40 per pound
> for bread flour in a 50-pound sack, and that was almost double what
> I paid a year ago.)
>
> BTW, people that buy wheat and rye berries to be ground as used might
> think seriously about hoarding. It is as good for hoarding as rice, or
> better, which is getting popular as a hoarder's item. Flour is not so
> good
> for hoarding as it does not keep too well. Once hoarders figure out how
> good whole grain is for hoarding, I suspect the price of it will go up
> quite
> sharply. And it can be used for SUV fuel after the corn runs out, which
> may be the end of bread as we know it.
>
> --
> Dicky
Were you buying 50 pound for $20.00?
I was buying 50 pound for $15.00 and the last I bought was $30.00 this is at
restaurant wholesale store in Alexandria, Virgina.
Joe Umstead
Dick Adams
"Joe Umstead" <NAVL...@worldnet.att.net> wrote in message news:Aw7Tj.156622$D_3....@bgtnsc05-news.ops.worldnet.att.net...
> Were you buying 50 pound for $20.00?
Oops, again I miswrote. The price was $23.25 for a 50# sack of GM 50111.
That's a cheaper flour than most other bread flours. It is about the only one
available around here that is bromated. The dealer (a food service company)
is far enough away so the price of a gallon of gas needs to be figured in.
My other dealer (Savage, previously of Waltham, MA) has moved further
away from me (to Framingham) (2-gallon round trip). Learning that, I became
desperate and called a number at the GMFlour web site where some one found
for me a closer dealer. I don't know why I never thought of doing that before.
As times get bad and stuff falls into short supply, I find myself cogitating upon
the mathematics of dough fermentation, which are not unlike the rules that
predict the destiny of any population of living beings, like us, for instance.
http://samartha.net/SD/SourdoughDefinition.html#SEC10
In conclusion, I would like to recommend that we all send emails to the Wash.,
D.C. news agencies to have their reporters ask the candidates if they have
considered the repercussions of steady population growth, and if they have
any idea about what might be done to offset those dire consequences.
http://www.census.gov/ipc/www/popclockworld.html
http://www.youtube.com/watch?v=F-QA2rkpBSY
Hey, check that stuff out before chiding me for the poisonous stuff in my bread
flour.
--
Dicky
____________________
Already the end has begun!
Dick Adams
"Joe Umstead" <NAVL...@worldnet.att.net> wrote in message news:Aw7Tj.156622$D_3....@bgtnsc05-news.ops.worldnet.att.net...
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
> > (Wife is) buying a box of Carbquik™ for me to
> > try. I'll file a report. If I like it, I'll resurrect my starter from =
> the
> > freezer. I think I may have to use regular (high carb) flour for the
> > sponge itself. Time will tell. ;-/
>
> While you are at it, maybe you can figure out what a "carb" is. If it
> happens to be a carbohydrate, the concept of a low-carb grain flour
> is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
> (e.g. fat-free sour cream).
Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products. According to Wikipedia (not quite the rival of Encyclopædia
Britannica):
"Carbohydrates (from 'hydrates of carbon') or saccharides are the most
abundant of the four major classes of biomolecules, which also include
proteins, lipids and nucleic acids. They fill numerous roles in living
things, such as the storage and transport of energy (starch, glycogen) and
structural components (cellulose in plants, chitin in animals).
Additionally, carbohydrates and their derivatives play major roles in the
working process of the immune system, fertilization, pathogenesis, blood
clotting, and development.
Chemically, carbohydrates are simple organic compounds that are aldehydes
or ketones with many hydroxyl groups added, usually one on each carbon atom
that is not part of the aldehyde or ketone functional group. The basic
carbohydrate units are called monosaccharides, such as glucose, galactose,
and fructose. The general stoichiometric formula of an unmodified
monosaccharide is (C·H2O)n, where n is any number of three or greater;
however, many molecules with formulae that differ slightly from this are
still called carbohydrates and other compounds that possess formulae that
agree with this general rule may not be in fact carbohydrates (eg
formaldehyde). Despite the inexactness of the term, "carbohydrate"
remains a useful descriptive name and with a little experience even a
novice will soon become aware of what is, and is not, a carbohydrate.
Monosaccharides can be linked together in almost limitless ways. Many
carbohydrates contain one or more modified monosaccharide units that have
had one or more groups replaced or removed. For example, deoxyribose, a
component of DNA, is a modified version of ribose; chitin is composed of
repeating units of N-acetylglucosamine, a nitrogen-containing form of
glucose. The names of carbohydrates often end in the suffix -ose."
> Bread flour may contain slightly less carbohydrate (starch) than =
> all-purpose
> flour inasmuch as it contains slightly more protein. Whole grain flour =
> also
> contain some roughage and other ingredients, so would be even lower
> in carbohydrate content. Other than that, I do not see any way that the
> carbohydrate content of flour could be reduced, short of adulterating =
> it,
> say with some more proteinacious flour, like soy, or gluten, maybe.
>
> Well, "Carboquik" is only $4 per pound. Lots of people pay more than =
> that for=20
> specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
> for bread flour in a 50-pound sack, and that was almost double what=20
> I paid a year ago.)
Yes. My wife just paid $18 for 50 lbs of AP flour. She bought the Carbquik™
for me, so I could occasionally have pancakes and such, as it has 90% less
carbs than other wheat flours. (see below)
> BTW, people that buy wheat and rye berries to be ground as used might
> think seriously about hoarding. It is as good for hoarding as rice,
> or=20 better, which is getting popular as a hoarder's item. Flour is not
> so = good
> for hoarding as it does not keep too well. Once hoarders figure out how
> good whole grain is for hoarding, I suspect the price of it will go up =
> quite
> sharply. And it can be used for SUV fuel after the corn runs out, which
> may be the end of bread as we know it.
LMAO My kid brother just bought 500 lbs of rice! His wife is Vietnamese.
Like me, he has diabetes and can only eat about a Tbs of rice at a meal.
His wife and family, like my Thai wife and family, eat a lot of rice.
"Carbquik™ Complete Biscuit and Baking Mix (made with Carbalose™ flour).
Information from the package
Nutrition Facts for 1 serving (20 gms) of dry mix:
Calories 60
Calories from fat 30
Total fat 3.5 gms
Saturated fat 1 gm
Cholesterol 0 gms
Sodium 130 mg
Total Carbohydrates 10 gms
Dietary Fiber 8 gms
Soluble fiber 0 gms
Insoluble fiber 8 gms
Sugars 0 gms
Sugar alcohols 0 gms
Net Carbs 2 gms (calculated by subtracting insoluble fiber from total
carbohydrates)
Protein 4 gms
Ingredients:
Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber,
high protein patent wheat flour, vegetable fiber, canola oil, salt,
dextrose, emulsifiers, enzymes, ascorbic acid, sucrolase, calcium
propionate),
palm and palm kernal oil, buttermilk powder, baking powder, egg white
powder, lecithin, salt, natural flavors."
Just wondering if I could use the Carbalose™ flour in a sourdough bread
dough.
Thanks for your interest. ;-)
Dick Adams
"Nick Cramer" <n_cram...@pacbell.net> wrote in message news:20080505193326.493$Q...@newsreader.com...
> [ ... ]
> Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
> low, as the body makes glucose from carbs, thus my interest in low carb
> products.
romantic notion.
You should read this: http://www.berkeleywellness.com/html/wl/2004/wlFeatured0104.html
> Just wondering if I could use the CarbaloseT flour in a sourdough bread
> dough.
No, you must not do that.
(But you will.)
Do you know what killed Dr. Atkins? My theory is that it was carbs that done it.
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
> > [ ... ]
> > Hi, Dick. As a person with diabetes, I have to keep my carb intake =
> fairly
> > low, as the body makes glucose from carbs, thus my interest in low =
> carb
> > products.
> =20
> Nick, you are confusing carbohydrates, which are real, with "carbs", =
> which are a romantic notion.
"carbs" is shorthand for carbohydrates, commonly used in diabetic circles.
I am a cynical romantic.
> You should read this: =
> http://www.berkeleywellness.com/html/wl/2004/wlFeatured0104.html
>
> > Just wondering if I could use the CarbaloseT flour in a sourdough =
> bread
> > dough.
>
> No, you must not do that.
>
> (But you will.)
Dick, you may think of me as a doddering old fool, but don't bother telling
me what I must not do, nor predicting what I will. I haven't been trying to
be contentious. My original post only asked a question about using a
product in a process. If that irked you, that's your problem, not mine.
> Do you know what killed Dr. Atkins? My theory is that it was carbs that
> = done it.
I know nothing about Dr. Atkins (RIP), nor do I really care.
Joe Umstead
> "Dick Adams" <bad...@nonexist.net> wrote:
>> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
>
<snip>
> LMAO My kid brother just bought 500 lbs of rice! His wife is Vietnamese.
> Like me, he has diabetes and can only eat about a Tbs of rice at a meal.
> His wife and family, like my Thai wife and family, eat a lot of rice.
Joe wrote:
500 lbs rice x 453 grams to the lbs = 226,500 grams. Now we eat a lot of
rice here also we cook 300 grams a day 226,500 / by 300 = 755 days rice. I
think the bugs will eat it before you can finish eating that much rice.
Carbquik is not flour but a biscuit mix. So it get shortening in it, some
how the are reduction the carbohydrate by reduction the fats in the mix.
I would not bake bread with Carbquik .
Joe Umstead
end of file
BakerBoy
"Nick Cramer" <n_cram...@pacbell.net> wrote in message
news:20080501081151.825$E...@newsreader.com...
> Anyone familiar with this?
>
> http://www.tovaindustries.com/carbalose/page1.html
I know of it, but I've never used it.
If you're looking for a low-carb replacement for wheat flour, that's gonna
be tough. Despite many supposed substitutes, nothing will really do the job
well.
I understand about you wanting to reduce your carb intake. The good news is
that there are ways to do that, and the sourdough 'critters' will
significantly reduce the carb content of flour. Eliminate it? No. But
they will reduce the carbs to a pretty significant degree. I used to have a
link that discussed that, but it seems to be non-functional today. If I
find it or one like it again, I'll be sure to pass it on...
If you want to discuss this further, I suggest you drop me a note off-list
and we can avoid distractions from the troglodytes..
Best regards my friend,
Dusty -- Everett, Wa.
Semper Fi!
...
Dick Adams
"BakerBoy" <Bake...@innerREMOVETHISlodge.com> wrote in message news:ruidnRb0bLHow73V...@supernews.com...
> I suggest you drop me a note off-list and we can avoid distractions
> from the troglodytes.
So what is a troglodyte? Somebody who trys to lay some truth on
knuckleheads, I suppose?!!
Mike Avery
n_cram...@pacbell.net says...
>
> Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
> low, as the body makes glucose from carbs, thus my interest in low carb
> products. According to Wikipedia (not quite the rival of Encyclopædia
> Britannica):
Well, I'm glad I read this far. I typically reject highly modified
franken-foods out of hand with a derisive, "who wants to eat that
junk?" I lean towards foods that people have been eating for hundreds,
or better yet thousands, of years.
If I were looking through your glasses, the world would probably look
different to me.
In addition to the baking mix, they also sell the flour by itself under
the name "carbalose" for around 2.50 a pound. You might be able to find
it cheaper through google or bizrate or ebay.
As to how it works, why don't you try it and get back to us?
One other consideration or possibility would be to look at more whole
grain breads. Reinhart's recent book on whole grain breads is quite
good. The breads I've made from the book taste very good, and being
made with whole grains should have lots of fiber. Thay offsets carbs as
far as the late and unlamented Dr. Atkins was concerned, and I am told
the fiber slows carb uptake whch is a good thing for diabetics also.
Still, I don't know if that would work for you..... I'm not a doctor and
I've never even played one on TV.
Mike
Nick Cramer
> Nick Cramer wrote:
> > "Dick Adams" <bad...@nonexist.net> wrote:
> >> "Nick Cramer" <n_cram...@pacbell.net> wrote in message =
> <snip>
> Carbquik is not flour but a biscuit mix. So it get shortening in it, some
> how the are reduction the carbohydrate by reduction the fats in the mix.
>
> I would not bake bread with Carbquik .
Thanks, Joe. I'm looking into their flour, Carbalose, for bread and such.
Nick Cramer
> "BakerBoy" <Bake...@innerREMOVETHISlodge.com> wrote in message =
> > I suggest you drop me a note off-list and we can avoid distractions=20
> > from the troglodytes.
>
> So what is a troglodyte? Somebody who trys to lay some truth on
> knuckleheads, I suppose?!!
"Hear the words of the famous Troglodyte Philosopher." - Swift, 1709
Adios! BTW It's tries, not trys.
Nick Cramer
> n_cram...@pacbell.net says...
> [ . . . ]
> In addition to the baking mix, they also sell the flour by itself
> to find=20 it cheaper through google or bizrate or ebay.
>
> As to how it works, why don't you try it and get back to us?
>
> grain breads. Reinhart's recent book on whole grain breads is quite=20
> good. The breads I've made from the book taste very good, and being=20
> made with whole grains should have lots of fiber. Thay offsets carbs
> told=20 the fiber slows carb uptake whch is a good thing for diabetics
> also. =20 Still, I don't know if that would work for you..... I'm not a
> doctor and=20 I've never even played one on TV.
Thanks, Mike. I know about the Carbalose and appreciate your research. I
hadn't thought of whole grain flour. Thanks for the suggestion. I'll check
Bob's Red Mill and see if they sell it. Does Reinhart's book include
sourdough recipes?
Brian Mailman
> Mike Avery <mav...@mail.otherwhen.com> wrote:
>> n_cram...@pacbell.net says...
>> [ . . . ]
>> In addition to the baking mix, they also sell the flour by itself
>> under=20 the name "carbalose" for around 2.50 a pound.
That would be something like 2 one-pound loaves.
You may wish to offset that cost by using it in addition to flour-and
what we do here is use 8% oatmeal as a high-fiber ingredient to slow
carb uptake. You won't achieve as low a carb product as you'd wish, but
it would be lower (especially if you use reduction and cut the slices
thinner) than "normal."
B/
Nick Cramer
Thanks for that, Brian. What kind of oatmeal do you use? All I have at the
moment is pinhead.
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> wrote:
>> Nick Cramer wrote:
>>> Mike Avery <mav...@mail.otherwhen.com> wrote:
>>>> n_cram...@pacbell.net says... [ . . . ] In addition to the
>>>> baking mix, they also sell the flour by itself under=20 the
>>>> name "carbalose" for around 2.50 a pound.
>>
>> That would be something like 2 one-pound loaves.
and some change. Depends on the usual weight of your cup, and 2 cups to
a pound loaf.
>> You may wish to offset that cost by using it in addition to
>> flour-and what we do here is use 8% oatmeal as a high-fiber
>> ingredient to slow carb uptake. You won't achieve as low a carb
>> product as you'd wish, but it would be lower (especially if you use
>> reduction and cut the slices thinner) than "normal."
For specialty diets, the rules to achieve a "just-like" are simple..
either dilution or reduction. In this case, I'm advising both. Dilute
your regular flour with whatever the lower-carb stuff is, and eat less.
> 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.
B/
Nick Cramer
> Nick Cramer wrote:
> > Brian Mailman <bmai...@sfo.invalid> wrote:
> >> Nick Cramer wrote:
> >>> Mike Avery <mav...@mail.otherwhen.com> wrote:
> >>>> n_cram...@pacbell.net says...
[ . . . ]
> either dilution or reduction. In this case, I'm advising both. Dilute
> your regular flour with whatever the lower-carb stuff is, and eat less.
>
> > 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.
>
> B/
--
Nick Cramer
> Nick Cramer wrote:
> > Brian Mailman <bmai...@sfo.invalid> wrote:
> >> Nick Cramer wrote:
> >>> Mike Avery <mav...@mail.otherwhen.com> wrote:
> >>>> n_cram...@pacbell.net says...
[ . . . ]
> either dilution or reduction. In this case, I'm advising both. Dilute
> your regular flour with whatever the lower-carb stuff is, and eat less.
Portion control is essential, for sure.
> > 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?
Dick Adams
"Nick Cramer" <n_cram...@pacbell.net> wrote in message news:20080510065904.505$b...@newsreader.com...
> Is pinhead a "gourmet" product? I thought it was just steel-cut whole
> groats, as still done in Scotland and Ireland?
Pinhead oats is a common term, but not pinhead groats.
You could find that out with a search, such as Google,
if you did such things.
"Gourmet" refers to unusual edibles, usually. One selling
pinhead oats from a gourmet boutique would no doubt
call them pinhead groats. That way, pinhead gourmets would
be willing to pay more for them.
Either way, they are not a usual component of sourdough
breads.
I know you did not want to learn these things. Now check
my spelling.
--
Dicky
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> 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 ménage. I have a can or two of the
imported oatmeal, but I'm not going to use that in something to sop up
the gravy.
B/
Dick Adams
"Brian Mailman" <bmai...@sfo.invalid> wrote in message news:VqqdnRzVAtywfrjV...@supernews.com...
> ... I use what I have and don't pay attention to those kind
of things for le quotidienne de ménage.
< Le mot quotidienne n'a pas été trouvé >
Nick, would you kindly check his spelling!
--
Dicky
Sam
mailman.38.1191863242.2...@www.mountainbitwarrior.com
message, I said I would do this:
http://www.youtube.com/watch?v=cNfGpoGSmrI
Sam
Doug Irv
>
> "Gourmet" refers to unusual edibles, usually. One selling
> pinhead oats from a gourmet boutique would no doubt
> call them pinhead groats. That way, pinhead gourmets would
> be willing to pay more for them.
>
> Either way, they are not a usual component of sourdough
> breads.
>
> I know you did not want to learn these things. Now check
> my spelling.
>
> --
> Dicky
Dick, you have made this old man's day, even if it is almost 9 PM here
on the west coast of Canada! My wife of 60 years was brought up by
Scottish grandparents and her mother, who although her mother was born
in Canada, was a Scot through and through. So, Marie was fed a diet of
oatmeal, in all of it's incarnations. Her mother had a recipe for
stuffing for chicken, turkey, spareribs, whatever, which we do now, and
is a 2nd cousin to haggis. Anywho, this stuff is great, and we do eat it
whenever the occasion arises. And Marie also puts oatmeal in her
loaves, and as she does the regular baking of bread and I do sourdough,
we have a pretty good variety of healthy bread at our house.
I am assuming that you meant the bonehead pinhead gourmets???
Cheers, old Doug on Vancouver Island BC
Nick Cramer
> Nick Cramer wrote:
> > Brian Mailman <bmai...@sfo.invalid> 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.
Nick Cramer
> Dick, you have made this old man's day, even if it is almost 9 PM here
> on the west coast of Canada! My wife of 60 years was brought up by
> Scottish grandparents and her mother, who although her mother was born
> in Canada, was a Scot through and through. So, Marie was fed a diet of
> oatmeal, in all of it's incarnations. Her mother had a recipe for
> stuffing for chicken, turkey, spareribs, whatever, which we do now, and
> is a 2nd cousin to haggis. Anywho, this stuff is great, and we do eat it
> whenever the occasion arises. And Marie also puts oatmeal in her
> loaves, and as she does the regular baking of bread and I do sourdough,
> we have a pretty good variety of healthy bread at our house.
> I am assuming that you meant the bonehead pinhead gourmets???
> Cheers, old Doug on Vancouver Island BC
Doug, I'm so happy for you and your Bride of 60 years, you cradle robber!
Oatmeal stuffed chicken, as second cousin to Haggis, sounds very
interesting. I love Haggis, but haven't had any in a few years. I like the
taste and texture of steel-cut oats a lot better than Quaker Oats, although
the latter might make good cookies or work for stuffing a chicken. Does
your wife use the other Haggis ingredients in her chicken stuffing? Would
she email me her recipe?