Socialism in One Sector--the Housing Sector
Mark Thoma Consults His Inner Hayek

Oats: A Grain that in England Is Fed to Horses, and in Scotland to People...

...which is why England has such fine horses, and Scotland has such fine people.

Harry Brighouse lowers his cholesterol:

Recipe Corner: Staffordshire Oatcakes: Talking of made up family traditions, Staffordshire Oatcakes a la Brighouse Mothersname household are a nice light-ish alternative to regular pancakes. I was first served them as a teenager by the Leek, Staffs, native parents of a friend of my sister’s; then completely forgot about them until coming across them in a children’s story several years ago. You’re supposed to use half medium oatmeal (scottish oatmeal in the US) and half regular flour, but I prefer to use oat flour with just a couple of spoons of medium oatmeal for texture. I make them when my eldest has friends over for sleepovers and they are always popular; I make the batter the night before, and its all ready to cook in the morning. You can serve them with butter and syrup (Golden Syrup is best, but maple is fine); or, for a light lunch, with grated cheese on top (fold the pancake to melt the cheese, gruyere is best).

1 teaspoon dried yeast
1/2 teaspoon salt
1 tablespoon sugar
3 cups oat flour and 3 tablespoons of medium/scottish oatmeal
2 cups water and 2 cups milk
(or 4 cups of liquid, with milk and water in whatever proportion you want, really).
2 tablespoons of melted butter

Dissolve the yeast and sugar into the liquid, and leave covered for 10 minutes. Add all the other ingredients except the butter, and whisk thoroughly so there are no lumps. Leave in a mixing bowl, covered with plastic wrap, for at least an hour (overnight is fine; 2 days is fine, frankly) in a not-too-warm place.

Just before cooking, mix in the melted butter. Cook like pancakes on a moderate griddle in butter. Serve immediately (or keep them in a hot oven, but don’t stack them, please). You can add more flour, or more liquid, any time you want, to get the consistency you prefer; this recipe should make the consistency a bit thicker than crepes.

It is somewhat remarkable how much many of the recipes the foodies are now recommending resemble those eaten in the years of dearth before the coming of the Black Death...