Bob’s Red Mill & Scotland’s 16th Annual “Golden Spurtle” World Porridge Making Championship
October 2, 2009 | by Diana
Bob’s Red Mill – Do we love those guys or what? Matt Cox and the rest of the Bob’s Red Mill team is competing as the first and only US participants in the 16th Annual Golden Spurtle World Porridge Making Championship in Scotland on October 11. With their Myrtle Spurtle, pear liqueur and brûlée-topped oatmeal, Team Bob’s Red Mill from the USA is ready to do what no American company has ever tried before – wrest the Golden Spurtle away from the Scots. Known for its whole grain products, Bob’s Red Mill Natural Foods will take on the world’s best oatmeal makers when they compete in the 16th Annual “Golden Spurtle” World Porridge Making Championship in the small Scottish Highland village of Carrbridge, Inverness-shire, Scotland .
The company hopes to return home with the coveted “Golden Spurtle” trophy. A Scottish kitchen tool dating back …
Slightly Spicy Sweet Corn Cakes
September 13, 2009 | by DianaFresh sweet corn is one of my favorite things to eat in the summer. Hot on the cob with salt and butter is a really delicious treat. Not everyone enjoys picking the corn out of their teeth though. One way to handle this would be to cook your corn and then slice it off the cob, or slice it off the cob, then cook it. I wanted to do something fun with it, so I made corncakes. Bob’s Red Mill has a gluten free corn meal that they sent for me to try out. I wanted the whole recipe to be gluten free, though you can use wheat flour as a substitute for the rice flour that I used.
This wasn’t my son’s favorite recipe, since he doesn’t like anything that has a bite to it. My husband, my daughter and I all loved them. I am trying to decide if I want to come up with a sauce for it or just keep eating it the way it is. My husband liked it with butter on top, and also with salsa on top. My daughter reheated the leftovers and ate them with her fingers and no utensils. …
