Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Oatmeal shopping experience:
1. Compare - without doubt the biggest advantage that the Oatmeal offers shoppers today is the ability to compare thousands of Oatmeal at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.
2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about
3. Testimonials - don't know anybody that has bought a Oatmeal? Wrong! If the Oatmeal is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.
4. Questions - Got a question about Oatmeal then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....
5. Reputation - Never heard of the company selling Oatmeal? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Oatmeal and build up a picture of their reputation for sales, returns, customer service, delivery etc.
6. Returns - still worried that even after all of the above your Oatmeal wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.
7. Feedback - happy with your Oatmeal then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.
8. Security - check for the yellow padlock on the Oatmeal site before you buy, and the s after http:/ /i.e. https:// = a secure site
9. Contact - got a question about Oatmeal, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.
10. Payment - ready to pay for your Oatmeal, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.
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In the United States and
Canada,
oatmeal means any crushed
oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. Oatmeal is a product made by processing oats. Oatmeal is coarsely ground unsifted oats. Rolled oats and steel-cut oats are also called oatmeal. The porridge made from this is also called oatmeal or oatmeal cereal. However in other parts of the English-speaking world,
oatmeal means coarsely ground groats (i.e. oat-wikt:meal#Etymology 2, cf.
cornmeal, peasemeal, etc.). The groats are coarsely ground to make oatmeal, or cut into small pieces to make steel-cut oats, or steamed and rolled to make rolled oats. The quick-cooking rolled oats are cut into small pieces before being steamed and rolled. Oatmeal porridge contains more
B vitamins and calories than other kinds of porridges.New Standard Encyclopedia, 1992 by Standard Educational Corporation, Chicago, Illinois; page O-8. Oatmeal is used in some alcoholic drinks,
cosmetics, soaps, external medical treatments, and is sometimes an added flavour in canned animal products. It is also used as a thickener in some brands of canned
chili con carne.
Breakfast cereal
There has been increasing interest in oatmeal in recent years due to its beneficial health effects. Studies have shown that daily consumption of a bowl of oatmeal can lower blood
cholesterol. After reports found that oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased 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 also long been a staple of many athletes' diets, especially weight trainers', given oatmeal's high content of complex carbohydrates and
dietary fiber which encourage slow digestion and stable blood-glucose levels. Despite these developments, according to the
New York Times, Harry Balzar of the NPD Group stated that "the proportion of Americans who eat oatmeal for breakfast has not changed in 20 years;" "one in five Americans eat oatmeal."
Some of the items added to oatmeal porridge to enhance its flavour include
edible salt, white sugar, brown sugar, cinnamon,
honey, molasses, maple syrup,
butter,
milk,
cream, strawberries,
blueberry, apples,
peaches, mangos,
bananas,
raisins, dried cherries and
dried cranberries. Many times nuts are also added including pecans and
walnuts. Peanut butter is also a tasty addition.
Oatmeal in Scotland
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:
- as an ingredient in baking
- in the manufacture of Bannock (food)s or oatcakes
- as a stuffing for poultry
- as a coating for Caboc cheese
- as the main ingredient of the Scotland 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
- 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.
- Traditional porridge (or "porage")
- Brose: a thick mixture made with uncooked oatmeal and butter or cream; eaten like porridge but much more filling.
- Rolled oats, crushed oats, and other "instant" variations are often used for this purpose nowadays, since they are quicker to prepare.
- Gruel, made by mixing oatmeal with cold water which is then strained and heated for the benefit of infants and invalids.
Oatmeal has a long history in Scottish society because oats are better suited than wheat to the short, wet growing season. Hence it became the staple grain of that country. Ancient Scottish Universities had an 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
A Dictionary of the English Language definition for oats:
A grain, which in England is generally given to horses, but in Scotland supports the people.
To which his biographer, James Boswell (a Scot), is said to have retorted
Which is why England is known for its horses and Scotland for its men.
A common alternative 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.
Oatmeal in Vermont
In the U.S. state of
Vermont oatmeal making has a long tradition originating in farm families. 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 will add ground nutmeg, ground cinnamon and sometimes ground ginger. The pot is placed over heat and cooks for upwards of 90 minutes, being 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.
References
External links
- World Porridge Making Championships including recipes for porridge and other oatmeal dishes
- The Cook's Thesaurus (with pictures of variety of oatmeals)
- Nutrition facts
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In the
United States and Canada,
oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. Oatmeal is a product made by processing oats. Oatmeal is coarsely ground unsifted oats. Rolled oats and steel-cut oats are also called oatmeal. The
porridge made from this is also called oatmeal or oatmeal cereal. However in other parts of the English-speaking world,
oatmeal means coarsely ground
groats (i.e. oat-wikt:meal#Etymology 2, cf. cornmeal, peasemeal, etc.). The groats are coarsely ground to make oatmeal, or cut into small pieces to make steel-cut oats, or steamed and rolled to make rolled oats. The quick-cooking rolled oats are cut into small pieces before being steamed and rolled. Oatmeal porridge contains more B vitamins and
calories than other kinds of porridges.New Standard Encyclopedia, 1992 by Standard Educational Corporation, Chicago, Illinois; page O-8. Oatmeal is used in some alcoholic drinks, cosmetics, soaps, external medical treatments, and is sometimes an added flavour in canned animal products. It is also used as a thickener in some brands of canned
chili con carne.
Breakfast cereal
There has been increasing interest in oatmeal in recent years due to its beneficial health effects. Studies have shown that daily consumption of a bowl of oatmeal can lower blood cholesterol. After reports found that oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased 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 also long been a staple of many athletes' diets, especially weight trainers', given oatmeal's high content of complex carbohydrates and dietary fiber which encourage slow digestion and stable blood-glucose levels. Despite these developments, according to the
New York Times, Harry Balzar of the NPD Group stated that "the proportion of Americans who eat oatmeal for breakfast has not changed in 20 years;" "one in five Americans eat oatmeal."
Some of the items added to oatmeal porridge to enhance its flavour include edible salt, white sugar,
brown sugar, cinnamon, honey, molasses,
maple syrup, butter, milk,
cream, strawberries, blueberry, apples,
peaches,
mangos,
bananas, raisins, dried cherries and
dried cranberries. Many times nuts are also added including
pecans and
walnuts. Peanut butter is also a tasty addition.
Oatmeal in Scotland
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:
- as an ingredient in baking
- in the manufacture of Bannock (food)s or oatcakes
- as a stuffing for poultry
- as a coating for Caboc cheese
- as the main ingredient of the Scotland 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
- 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.
- Traditional porridge (or "porage")
- Brose: a thick mixture made with uncooked oatmeal and butter or cream; eaten like porridge but much more filling.
- Rolled oats, crushed oats, and other "instant" variations are often used for this purpose nowadays, since they are quicker to prepare.
- Gruel, made by mixing oatmeal with cold water which is then strained and heated for the benefit of infants and invalids.
Oatmeal has a long history in Scottish society because
oats are better suited than
wheat to the short, wet growing season. Hence it became the staple grain of that country. Ancient Scottish Universities had an 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
A Dictionary of the English Language definition for oats:
A grain, which in England is generally given to horses, but in Scotland supports the people.
To which his biographer,
James Boswell (a Scot), is said to have retorted
Which is why England is known for its horses and Scotland for its men.
A common alternative 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.
Oatmeal in Vermont
In the U.S. state of
Vermont oatmeal making has a long tradition originating in farm families. 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 will add ground nutmeg, ground cinnamon and sometimes ground ginger. The pot is placed over heat and cooks for upwards of 90 minutes, being 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.
References
External links
- World Porridge Making Championships including recipes for porridge and other oatmeal dishes
- The Cook's Thesaurus (with pictures of variety of oatmeals)
- Nutrition facts
Oatmeal - Wikipedia, the free encyclopedia
Oatmeal is a product of ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.) or a porridge made from this product (also called oatmeal cereal).
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Definition: oatmeal from Online Medical Dictionary
The Online Medical Dictionary is a searchable dictionary of definitions from medicine, science and technology.
The Oatmeal of Alford.
Produce Scottish oatmeal at Montgarrie Mill; includes details of their products, history, recipes, gallery, and contact details.
Quaker Oatmeal
Offers recipes, information on nutrition, heart health, and women's nutrition, and information on their products.
The Oatmeal Group
Management and personal development programmes. More info: Corporate marketing, brand development, product and service awareness consulting and services. More info: Business and ...
BBC - Food - Recipes - Oysters in Oatmeal
Oysters rolled in oatmeal and fried.
Oatmeal Recipes
Recipe collection includes Bacon and Oatmeal Biscuits, Oatmeal Drink, and Skirlie; from Hamlyn's Oats.
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