The Riff-Raff Element Posted January 16, 2006 Share Posted January 16, 2006 Has anyone ever come across this being sold retail? I've seen it onlists of ingredients in packed foodstuffs, but never on the shelf.Alternatively, does anyone have any suggestions for turning rolled(porridge) oats or whole grain oats into meal? My attempts using acoffee mill have proved interestingly messy but have failled togenerate a usable product. Link to comment Share on other sites More sharing options...
chris pp Posted January 16, 2006 Share Posted January 16, 2006 Having searched all over the place for it and made endless enquiries we gave up years ago and have it brought over from the UK in quantity. I guess it depends on how much you use, I have it as part of my breakfast mix so it's worth getting someone to bring it, along with the Brazil nuts which are also unknown in France it seems.Chris Link to comment Share on other sites More sharing options...
Jonzjob Posted January 16, 2006 Share Posted January 16, 2006 [quote user="jond"]Has anyone ever come across this being sold retail? I've seen it on lists of ingredients in packed foodstuffs, but never on the shelf. Alternatively, does anyone have any suggestions for turning rolled (porridge) oats or whole grain oats into meal? My attempts using a coffee mill have proved interestingly messy but have failled to generate a usable product.[/quote]Several years ago we bought a flour mill. It stands about 10 inches high and about 5 square. I can't remember the name, but it's German made. We use whole oats and use the course setting and we have the best porrige I have ever had. Just the job for the cold Aude mornings... On the fine setting it produces lovely complete flour. Not a cheap bit of kit, but looks good because the case is heavy beech wood and it works wonderfully well. Now where'z me kilt?[H]John. Link to comment Share on other sites More sharing options...
Teamedup Posted January 17, 2006 Share Posted January 17, 2006 I put oats in the blender and keep blending until it is flour. Rightly or wrongly I juggle the thing around as it is doing it and only put a couple of table spoons in at a time.I have never seen it in the shops. Link to comment Share on other sites More sharing options...
Lori Posted January 17, 2006 Share Posted January 17, 2006 Our local LeClerc (Carpentras) and Auchan (Le Pontet) carryOatmeal. They carry the American brand and a Europeanbrand. They also carry the Farine d' Avoine. So do ourseveral BIO stores in Carpentras. They also have Mollasses(someone else was asking about that somewhere on here). Don'tknow why the other regions wouldn't carry it. Its beenaround here ever since I have..... Link to comment Share on other sites More sharing options...
Alexis Posted January 17, 2006 Share Posted January 17, 2006 I have been looking for oatmeal too. No luck.I did see some real maple syrup yesterday in Leclerc at Nantes.It was in English with French 'sub-titles' so it must have been the real McCoy.Leclerc's range of flour is excellent and I have been trying different ones in my bread making. (In Nantes I should say, not locally.) Link to comment Share on other sites More sharing options...
Val_2 Posted January 17, 2006 Share Posted January 17, 2006 Chris pp - Brazil nuts have been available here for years and years and I always buy mine (unsalted) in pre-packed sachets from the section in LeClerc where they keep the dried fruits/nuts/olives etc near to the fruit and veg section. Can't remember the name but it sounds German and they do other fruits and nuts too. You won't find loose brazils about currently because of the toxins that were discovered in Brazil,I believe, when they were harvesting the nuts a year or so ago,perhaps someone else has info on this. Link to comment Share on other sites More sharing options...
chris pp Posted January 17, 2006 Share Posted January 17, 2006 Val_2, you amaze me, Leclerc is not a shop I would go to very often as we don't have one close by. I have gone in and out of just about every other supermarket, fruit market, bio shop etc sample in hand and have always been meet with a blank shrug, you know the one!!Thanks, Chris Link to comment Share on other sites More sharing options...
Teamedup Posted January 17, 2006 Share Posted January 17, 2006 I think that they are called noix d'amazonie. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted January 17, 2006 Author Share Posted January 17, 2006 Thanks for the replies. I'm going to try milling whole-grain oats inthe blender again - I buy them in quantity to add to the hens' rationand I'm sure that they won't miss the odd kilo. Jonzjob - if by chanceyou can recall the name of your mill I'd be grateful to know it as itsounds ideal. Link to comment Share on other sites More sharing options...
Teamedup Posted January 17, 2006 Share Posted January 17, 2006 What are you going to do with this flour? As I said I use my electric blender to make mine. It goes as fine as any ordinary flour you could buy if you do a little at a time. And a nutrionist friend assured me that it didn't lose any of its properties when I do this. I use it for a very very quick porrige, more or less just thicken the hot milk(I prefer it made with milk) with it and simmer for a minute or two, we often have it like this when camping as it doesn't leave a pan that is hard to clean and is very quick to make.I put the some in my bread, I've used it to thicken certain sauces, even some in soup. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted January 18, 2006 Author Share Posted January 18, 2006 [quote user="Teamedup"]What are you going to do with this flour? AsI said I use my electric blender to make mine. It goes as fine as anyordinary flour you could buy if you do a little at a time. And anutrionist friend assured me that it didn't lose any of its propertieswhen I do this. I use it for a very very quick porrige, more or less justthicken the hot milk(I prefer it made with milk) with it and simmer fora minute or two, we often have it like this when camping as it doesn'tleave a pan that is hard to clean and is very quick to make.I put the some in my bread, I've used it to thicken certain sauces, even some in soup. [/quote]Mostly to make biscuit. Oatmeal gives a paticular crumbly texture tosweet biscuits that is hard to get otherwise. Also, we have a homemaderaspbery cheesecake on our menu in the summer that would benefit fromhaving a lighter base - oatmeal is good for that too. Uncivilised brutethat I am, I prefer rolled oats for poridge and these, of course, areeasily available. Link to comment Share on other sites More sharing options...
Teamedup Posted January 18, 2006 Share Posted January 18, 2006 OK I see what you mean, meal rather than flour. Ah well, the blender would give you flour. I use oats in some of my sweet pastries, very nice and crunchy it is too. Link to comment Share on other sites More sharing options...
Jonzjob Posted January 18, 2006 Share Posted January 18, 2006 [quote user="jond"]Thanks for the replies. I'm going to try milling whole-grain oats in the blender again - I buy them in quantity to add to the hens' ration and I'm sure that they won't miss the odd kilo. Jonzjob - if by chance you can recall the name of your mill I'd be grateful to know it as it sounds ideal.[/quote]Hi Jond,Have a look at this site http://www.wolfgangmill.com/ I knew when I saw the name that it was German, but how wrong can you be. It is from the good old US of A. Joking aside (don't want to upset any of our trans Atlantic cousins do I [6]?) it is a very good machine, easy to clean and well made. We haven't used it much since we've been here, to busy sorting ourselves out, but that rough milled oats make the best porridge I have had. We make it the proper way [8-)] with water and salt! No wimps here [:P]. Sorry TU.John. Link to comment Share on other sites More sharing options...
Teamedup Posted January 18, 2006 Share Posted January 18, 2006 Jonzjobs, Tis not wimps, just a matter of taste. And I prefer mine with milk. And IF I am a wimp, well I am, still enjoy me porridge though. Link to comment Share on other sites More sharing options...
Jonzjob Posted January 18, 2006 Share Posted January 18, 2006 No you ain't a wimp TU, girlies can't be wimps by definition? And Frances says you can't be a wimp if you like poridge (?) and I always do as the boss (Frances) says!!!!!!!!!!!![6] Well I might?John. Link to comment Share on other sites More sharing options...
Teamedup Posted January 18, 2006 Share Posted January 18, 2006 [:)] I know what I like, quite simply.You have made me wonder for those of you who like your porridge made with water and salt on it, how do you take your fromage blanc? My friend always adds a touch a salt and a good sprinkle of pepper.... each to their own........ gourmande that I am I take it with cream, sugar and coulis de framboise if available. Link to comment Share on other sites More sharing options...
Jonzjob Posted January 18, 2006 Share Posted January 18, 2006 I really like caillé, either on it's own or with fruit. It reminds me of the junket I had as a likkle boy. Yum, yum! I don't think I could handle the salt/pepper combination though.You don't put the salt on the porrige, it goes into the cooking, then I have milk on it after otherwise I can't get the spoon into it. The other thing I love is 'lait ribot'. When we first found it we thought that it was raw milk and found out that it tastes broddy awful in tea [+o(]! For those wot ain't seen it it is fermented milk, tasts sour and is slightly thick. It is wonderful on cake!!!John (jus wee's a gormay too)P.S. I think that we should let the thred become un-hyjaqued soon?[:$] Link to comment Share on other sites More sharing options...
Opalienne Posted January 18, 2006 Share Posted January 18, 2006 Noix d'amazonie are also called - wait for it - noix de bresil! And they're not too difficult to find (at least in the north)..... Sorry if this was more hi-jacking. Link to comment Share on other sites More sharing options...
Teamedup Posted January 18, 2006 Share Posted January 18, 2006 Having not looked it up I have in the past asked for Noix de Bresil (as in Brazil Nuts) and caused much confusion. Link to comment Share on other sites More sharing options...
PossumGirl Posted January 19, 2006 Share Posted January 19, 2006 [quote user="Jonzjob"]. The other thing I love is 'lait ribot'. When we first found it we thought that it was raw milk and found out that it tastes broddy awful in tea [+o(]! For those wot ain't seen it it is fermented milk, tasts sour and is slightly thick. It is wonderful on cake!!![/quote]In the U.S., at least, this is what we call buttermilk. I can't drink the stuff, but it's great for using in recipes.R Link to comment Share on other sites More sharing options...
kensiko Posted January 20, 2006 Share Posted January 20, 2006 Having searched all over the place for it and made endless enquiries we gave up years ago and have it brought over from the UK in quantity. I guess it depends on how much you use, I have it as part of my breakfast mix so it's worth getting someone to bring it, along with the Brazil nuts which are also unknown in France it seems.ChrisAs has been mentioned, brazil nuts are known as Noix d'Amazonie (Bertholletia excelsa), Noix du Para or Noix du Brésil.http://www.supertoinette.com/fiches_recettes/fiche_noix_bresil.htmYou can buy packs of organic Brazil nuts online from:http://www.monmarchand.com/ar_detail.php?ar_id=1035Hope this helps, sorry to hijack the Oatmeal/Farine d'Avoine thread. Link to comment Share on other sites More sharing options...
Dog Posted January 22, 2006 Share Posted January 22, 2006 Your local Bio shop should have Farine d'Avoine ours has two types.Brazil nuts have been in short supply worlwide as the harvets failed the other year. Link to comment Share on other sites More sharing options...
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