Tags: Caboc, cook, Oat, Oatmeal, Rolled oats, Scotland, STEEL CUT OATS, Vermont, Walter Scott
Oatmeal, also known as white oats is ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats
The oat grains are de-husked by impact, then heated and cooled to stabilize the “Oat groats”, the seed inside the husk. The process of heating produces a nutty flavour in the oats. These oat groats may be milled to produce fine, medium or coarse oatmeal. Rolled oats are steamed and flattened whole oat groats. Steel cut oats may be small and broken groats from the de-husking process; these may be steamed and flattened to produce smaller rolled oats. Quick-cooking rolled oats (quick oats) are cut into small pieces before being steamed and rolled. Instant oatmeal is pre-cooked and dried, usually with sweetener and flavouring added. Both types of rolled oats may be eaten uncooked as in muesli or may be cooked to make porridge. It is also used as an ingredient in oatmeal cookies and oat cakes, or as an accent, as in the topping on many oat bran breads and the coating on Caboc cheese. Oatmeal is also sometimes porridge with the bran or fibrous husk as well as the oat kernel or groat. In some countries rolled oats are eaten raw with milk and sugar or raisins. Oatmeal is also used as a thickening agent in savoury Arabic/Egyptian thick meat plus vegetable soups.
An oatmeal bath, made by adding a cup of finely ground oatmeal to one’s bathwater, is also commonly used to ease the discomfort associated with such things as chickenpox, poison ivy, eczema, sunburn and dry skin.
There has been increasing interest in oatmeal in recent years because of its health benefits. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. After it was reported that oats can help lower cholesterol, an “oat bran craze” swept the U.S. in the late 1980s, peaking in 1989. The food craze was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products increased again after the January 1997 decision by the Food and Drug Administration that food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease when combined with a low-fat diet. This is because of the beta-glucan in the oats. Rolled oats have long been a staple of many athletes’ diets, especially weight trainers, because of its high content of complex carbohydrates and water-soluble fibre that encourages slow digestion and stabilizes blood-glucose levels. Oatmeal porridge also contains more B vitamins and calories than other kinds of porridges.
Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to Scotland’s short, wet growing
season. Oats became the staple grain of that country. The Ancient universities of Scotland had a holiday called Meal Monday to permit students to return to their farms and collect more oats for food.
Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: “A grain, which in England is generally given to horses, but in Scotland supports the people.” His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, “Yes, and where else will you see such horses and such men?”
A common method of cooking oatmeal in Scotland is to soak it overnight in salted water and cook on a low heat in the morning for a few minutes until the mixture thickens.
In Scotland, oatmeal is created by grinding oats into a coarse powder. Various grades are available depending on the thoroughness of the grinding, including Coarse, Pin(head) and Fine oatmeal. The main uses are:
* Traditional porridge
* Brose: a thick mixture made with uncooked oatmeal (or medium oatmeal that has been dry toasted by stirring it around in a dry pot over heat until it turns a slightly darker shade and emits a sweet, nutty fragrance) and then adding butter or cream. Brose is eaten like porridge but much more filling.
* Quick-cooking rolled oats(distinct from “instant” variations) are often used for this purpose nowadays, because they are quicker to prepare.
* Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness.
* in the manufacture of bannocks or oatcakes
* as a stuffing for poultry
* as a coating for Caboc cheese
* as the main ingredient of the Scottish dish skirlie, or its chip-shop counterpart, the deep-fried thickly-battered mealy pudding
* mixed with sheep’s blood, salt, and pepper to make Highland black pudding (marag dubh).
* mixed with fat, water, onions and seasoning, and boiled in a sheep’s intestine to make “marag geal”‘ Outer Hebridean white pudding, served sliced with fried eggs at breakfast. A sweeter version with dried fruit is also known.
* as a major component of haggis.
* in sowans, not strictly made from the meal itself but a porridge-like dish made from the fermented inner husks of oats.
In the U.S. state of Vermont, oatmeal making has a long tradition originating with the Scottish settlement of the state. While there are variations, most begin with heavy steel cut oats. The oats are soaked overnight in cold water, salt, and maple syrup. Early the next morning, before beginning farm chores, the cook adds ground nutmeg, ground cinnamon, and sometimes ground ginger. The pot is placed over heat and cooked for 90 minutes or more, and served after the chores with cream, milk, or butter. As most contemporary Vermonters no longer have farm chores, the recipe is simplified to a briefer 10 to 30 minute cooking at a higher heat. Vermont leads the U.S. in per capita consumption of cooked oatmeal cereal.
The havregrynsgröt – porridge made from rolled oats, water and/or milk and often added raisins – is a traditional breakfast staple in Sweden. Porridge made from rye (vattgröt) or barley (bjuggröt) was more common during the Middle Ages.
Tags: Agriculture, Customer Service, Delivery (commerce), Food, Kathleen Merrigan, Local food, Northern Kentucky, Vermont
Ran across an article about Green B.E.A.N. Ohio. It’s a home delivery of fruits and vegetables and a really neat concept. I left some info about the company along with the web link. Check it out!
Green B.E.A.N. is a dynamic food company that takes a multifaceted approach to building local food systems. B.E.A.N. is an acronym that represents our core initiatives; Biodynamic, Education, Agriculture, and Nutrition. Our goal is to make healthy and sustainably grown local food affordable, accessible, and convenient to the Midwest communities we serve. We serve our mission by building food systems and businesses that address our communities’ greatest food challenges. We work with a network of local farmers and artisans that have both urban and rural roots.
Here is the family of Green B.E.A.N. companies:
• Green B.E.A.N. Delivery – An online service that provides fresh produce and groceries to Midwest communities. through its network of local farmers and artisans. We provide a year round service that gives our members a healthy alternative to conventional grocery stores. We currently serve both the communities of Cincinnati, Columbus, Dayton and Indianapolis.
• Tiny Footprint Distribution – Providing distribution of locally made food products to retail stores. Tiny Footprint is a low carbon footprint company that provides a platform for growth to local farmers and food artisans. We tackle the issue of local food distribution and work hard to get healthy local products onto grocery store shelves.
• Cool School Lunch – Our latest project takes a creative approach to dealing with the issue of childhood obesity and unhealthy lunch programs. Cool School Lunch was formed in 2010 and has just hired on staff nutritionist Elizabeth Blessing. During the 2010-11 School year we will provide educational institutions an online ordering platform for wholesale fruit and vegetable purchases. For 2011-12 we are developing a website for ordering and delivering school lunches.
• Farm to Kitchen Foods – Farm to Kitchen Foods develops “food that makes you feel good!” Executive Chef Brandon Hamilton creates healthy food with a focus on local and organic ingredients. Farm to Kitchen Foods was started because Green B.E.A.N Delivery couldn’t find certain local products we thought should be available to our community. Two years later Farm to Kitchen Foods has several retail outlets and a full product line.
• The Feel Good Farm – Don’t forget that food comes from a farm! Our certified organic farming operation grows a variety of crops that are utilized in our Green B.E.A.N. Delivery Bins. In the summer of 2010 we cultivated 8 acres. In 2011 we plan on “growing” and planting more crops for our members’ enjoyment.
We are passionate about LOCAL and SUSTAINABLE FOOD!
Green B.E.A.N. Delivery is proud to supply organic and all-natural foods to the communities of Cincinnati, Northern Kentucky, Dayton and Columbus. Each of our members is assigned a delivery day based upon their delivery location. Once you have signed up for our service, you will be contacted via e-mail to confirm your delivery day. Orders are delivered from Tuesday through Friday, from 2 p.m. until 9 p.m. during warmer months and 1 p.m. to 8 p.m. during colder months. Due to circumstances outside of our control, such as traffic and weather, occasionally orders may be delivered slightly outside of this timeframe. Your delivery time may vary week to week as we strive to travel the most efficient route.
If we do not yet deliver to your neighborhood, we encourage you to sign up anyway. Let your friends and neighbors know about our service. Your area may be the next expansion for Green B.E.A.N. Delivery.
Delivery to Your Workplace
If you do not live in our delivery area, you may be able to arrange delivery to your workplace. For business deliveries with 5 or more orders, a 5% discount will be applied to those orders. Please contact Customer Service for more information on setting up your account for business delivery.
Warehouse Order Pickup
You may also plan to pick up your order at our warehouse Tuesday through Friday. Contact us for more information including your pick-up location.