>Old Fashioned Oats and Quick Cooking Oats can be used interchangeably,
dry in baking. They >come in a flake and the only difference between Old
Fashioned Rolled Oats and Quick Cooking >Oats is that the flake is a
slight bit thinner in the Ouick Cooking Oats.
Yes, I know, but there's a fourth choice, and it's one of the ones I was
asking about: original Scottish oatmeal, which is really a fine
_meal_, not flakes like quick or O.F. rolled oats or cut chunks of oat
kernel like Irish steelcut oats. It was the original oatmeal, and is
where the dish got its name. I _think_ you can get it from Bob's Red
Mill, but wouldn't swear to that. Seems to me it'd be fun to bake with.
Rain
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