@jws Wikipedia says they’re steamed too:
Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.
// @kdfrawg @pamela
@peemee I went with these: http://www.shipton-mill.com/flour-direct/organic-pinhead-oats-for-porridge-403.htm
// @jws @kdfrawg @pamela
@kdfrawg It’s daft, but the only steel cut type oats the supermarket stocks now are from America. It seems a bit daft importing oats from America, so I get them from the mill where I buy flour.
// @jws @pamela
@kdfrawg I think mine came from a supermarket that stocked them for a while.
// @jws @pamela
@kdfrawg I clearly had some of those once, because that’s the tin mine are stored in. I can’t remember where I got it from.
// @jws @pamela
@kdfrawg I’ve always had rolled oats, but just recently decided to give the pinhead ones a try. Rolled ones are steamed or something, I think, so they cook in a few minutes, but they aren’t mushy like instant ones.
// @jws @pamela
@pamela Yes, they take a good half hour or so. I think it reduces somewhat if you soak them overnight, but I’ve only just bought some, so I haven’t worked out the details yet.
They’re called “pinhead” oats over here.
@gtwilson I spent most of my childhood and adolescence lost in books, but I really didn’t care at all about the age of the book. Even now, when I’ve read a book, I can’t always remember whether it was paper or digital. I spent several days once going over and over all the bookshelves in the house looking for a book that I knew I’d read recently & that turned out to be an ebook.
// @jextxadore
@kdfrawg Yes. His friends intervened and had actually got a release order for him, but too late.
// @jextxadore @gtwilson