Went to co-op today and have questions
#98294 - 08/14/04 03:27 PM
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First of all I bought wheat berries to make the salmon and wheat berries and I also bought groat oats like in Britain I think. How does one prepare them? Anyone know? Then I bought Luna bars for 99c each when they cost $1.49 at my normal store.  I also bought the Eater's Digest tea I have been looking for. Then I looked for the tofu that is called for in Heather's cheesecake recipe but I didn't see that brand and am very unfamiliar with tofu so I don't know which one to substitute if any. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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You may have found out how to cook oats by now, but in case you haven't, this is how I do it (and I do live in Scotland!)
For one person, use half a cup of oats and one and a half of water; bring to boil; turn heat down to a good simmer, for 2-3 minutes, stirring all the time; turn heat off and leave porridge to continue cooking in the pot for 2 minutes; you could add some soya milk now if you like; serve with sugar/maple syrup/cinnamon, etc, to taste. Can stir in ground seeds - an easy way to add them to diet - or fruit like bananas and blueberries if these are okay for you.
You may need to experiment with amount of water, oats vary in their absorbency and some people use milk instead, or a mixture. It is traditional to add a pinch of salt but I prefer the taste of the oats, especially good if they are organic!
There is a great dessert recipe using oats with cream, whisky, honey and raspberries, but I'm not sure many people on this board could eat it ...
Oatcakes are a convenient snack - the best brand in the UK is Nairns (ingredients: oatmeal, non-hydrogenated palm fruit oil, sea salt, sodium bicarbonate) but I don't know if their fat content would be too high for some people - 0.8g per oatcake/19.5g per 100g.
Oats can also be used instead of breadcrumbs eg to coat fish, herrings in oatmeal is traditional. You can add them to a meatloaf or casserole, to thicken and increase fibre content. They are said to be good for stamina and libido (good combination), may lower cholesterol and of course are good for constipation as they contain prebiotic fibre - some people call oats Scottish Ginseng!
Hope this is helpful - I find oats one of the most easily digestible cereals/grains and porridge makes a great breakfast/supper/comfort food.
Josephine
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I love the hearty Scottish cooking! and no I hadn't made them yet. Umm now I am hungry for the oat flip biscuits I bought in Scotland  drool. Couldn't have those now- too fatty. Ok I have to make my oats. Can I ask if John O'Groats has anything to do with groat oats?
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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any firm or soft silken brand will work. Silken is the important thing for this recipe. 
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Well, I didn't know the answer to that, so I went to www.johnogroats.com and learned that during the reign of James IV (1488-1513) there was a ferry to Orkney run by a Dutchman called Jan de Groot ... so not oaty connection, sadly!
While looking for something else I saw a recipe for porridge in "Charmaine Solomon's Complete Vegetarian Cookbook" which is totally different to what I told you, so here it is:
Soak 1/2 cup rolled oats or oatmeal in 2 1/2 cups water overnight. Add salt to taste and bring to the boil over medium heat, stirring constantly. Simmer 15-20 minutes. Coarser oatmeal will take longer. Serve with separate bowl of cold milk in which each spoonful is dipped before being eaten.
I have never made porridge this way, so I don't know if the pre-soaking and long cooking time are needed because these are different oats to the ones I buy, but for anyone who finds porridge difficult to digest, this would probably help.
"Oat flip biscuits" ... do you mean flapjacks? I love flapjacks, but they have a LOT of butter ... Everyone on this board is so good at substituting ingredients, maybe someone will think of a way of making flapjacks safe?
Josephine
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No they were oat "cookies"- that kind of biscuits. We had these flapjacks at a B&B that had little dark currants in them (which are rare here) and my hub thought it was blood sausage and wouldn't eat it! 
But do you mean pancakes when you say flapjacks? b/c there are some recipes for safe pancakes here.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Hmm, I think we've hit the language barrier!
Flapjacks are made with rolled oats, butter and something sweet, eg sugar or golden syrup. They are usually quite thick, baked in a tray and cut into oblongs. They can have other stuff like currants or choc chips or cherries ... I really love flapjacks!
Oatcakes are round and flat and made from oatmeal, oil and salt. Actually they often have wheat and other stuff in, but then they don't taste as good - buy Nairn's, they are the best! Especially the little ones which just seem even nicer because they are bitesize! They have recently brought out some sweet oatcakes with dried fruit or cinnamon spice - very nice, but I haven't checked the ingredients for safety yet.
Pancakes - Scotch pancakes, not French pancakes/crepes - are also round and flat, but soft and made on a griddle - made from flour and eggs I think ... definitely not oats.
Shortbread is a traditional Scottish biscuit (cookie), again lots of butter, white flour, sugar, crumbles and melts in the mouth, no oats though. Usually sold in tins with a tartan pattern.
That is very funny about your husband and the currants - but he was wise to be suspicious in a land where the national dish is cooked in a sheep's stomach! And black pudding (= blood sausage) is often served for breakfast, sometimes along with a slice of currant pudding as well. (I haven't tried that combination myself.) When I was a child we used to eat Garibaldi biscuits which are like two very hard crackers with a filling of small hard currants - we used to call them "squashed fly biscuits"! (Of course for biscuits, read cookies ...) That would be a recipe for tummyache for me now.
BTW, I have been assuming that "groat" oats are rolled oats, ie oatflakes, a bit like the flakes in muesli, because there is also fine ground oatmeal, sometimes called "pinhead", which would make a much thicker smoother porridge - probably needs a greater proportion of liquid to oats.
I have always wondered what "grits" are - now I'm imagining they are something to do with "groats" too ... perhaps you can enlighten me!
Josephine
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... made from a mixture of flour and potato, cooked on a griddle or in a frying pan, or toasted, sometimes round but usually triangular - they are more savoury than pancakes. I used to eat them with cheese, no more, but still good on their own.
Food is wonderful, isn't it?
Josephine
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but I am still confused. We did see black pudding here and there- yuck! but we liked Haggis- honestly. Anyway grits are a southern thing. They end up similiar to polenta or "hasty pudding" so I guess you would call that porridge or gruel maybe. But I am not sure what grain they are. This whole thing reminds me of the part in the Matrix when the boy is talking about "tasty wheat" and how it could have tasted like anything. 
Well flapjacks are nothing like here! Here we call pancakes (fluffy breakfast items you put syrup on) flapjacks or griddle cakes or pancakes. My grandma used to make swedish pancakes she called them but they were crepes and she was from Norway. I always wanted regular pancakes but she always made crepes! Ok I'll quit now.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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You're right, this is very confusing! A pancake by any other name would taste as sweet ... I just hope you will be able to cook your oats okay!
Josephine
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