| 词条 | Macroom Oatmeal |
| 释义 |
| name = Macroom Oatmeal | image = Macroom oatmeal porridge, topped with muscovado sugar and butter.jpg | caption = Macroom oatmeal porridge, topped with muscovado sugar and butter | alternate_name = | country = Ireland | region = | national_cuisine = Irish | creator = | year = | mintime = | maxtime = | type = | course = Breakfast | served = Hot | main_ingredient = Stone-ground oats | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | complexity = }} Macroom Oatmeal is a traditional stone-ground Irish oatmeal produced in Macroom, County Cork, Ireland, at Walton's Mill, the last surviving stone mill in Ireland.[1] It was taken aboard Slow Food's Ark of Taste in 2011,[2] one of only seven Irish foods ever selected for the ark. HistoryThe mill has been operated continuously by the same family since the 1700s.[3] Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill. Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe[4] which appears on the package. Production methodMacroom oatmeal is stone-ground, then kiln-toasted.[5] ReceptionSaveur Magazine called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture."[5] Food writer John Thorne said it "may well be the best oatmeal I've ever eaten."[6] Fodor's Ireland mentions Macroom Oatmeal.[7] Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad."[8] James Beard 2010 Cookbook of the Year The Country Cooking of Ireland says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork."[9]References{{portal|Irish cuisine|Food|Ireland}}1. ^{{cite web|last=Weinzweig|first=Ari|title=Ireland's Renowned Oatmeal|url=https://www.theatlantic.com/health/archive/2009/06/irelands-renowned-oatmeal/19101/|work=The Atlantic|accessdate=1 April 2014}} {{food-stub}}2. ^{{cite web|title=Macroom Irish Oatmeal|url=http://www.slowfoodfoundation.com/ark/details/1246/stone-ground-irish-oatmeal#.UzrVqceQMpQ|publisher=Slow Food|accessdate=1 April 2014}} 3. ^{{cite web|last=Grant|first=Steve|title=Sowing Your Wild Oats: Comparing Macroom Oatmeal To Quaker Oats Is Like Comparing Caviar To Hamburgers|url=http://articles.courant.com/2006-03-05/features/0603030707_1_oatmeal-stoneware-bowls|work=The Hartford Courant|accessdate=1 April 2014}} 4. ^{{cite web|last=Hix|first=Mark|title=Macroom Oatmeal Biscuits|url=https://www.independent.co.uk/life-style/food-and-drink/recipes/macroom-oatmeal-biscuits-523520.html|work=The Independent|accessdate=1 April 2014}} 5. ^{{cite web|last=Andrews|first=Colman|title=County Cork: Food Capital|url=http://www.saveur.com/article/Travels/County-Cork-Food-Capital|work=Saveur|accessdate=1 April 2014}} 6. ^{{cite web|title=The Original Macroom Oatmeal|url=http://www.cookingisfun.biz/shop/food/the-original-macroom-oatmeal.html|publisher=Ballymaloe Cookery School|accessdate=1 April 2014}} 7. ^{{cite book|title=Fodor's Ireland|date=2013|isbn=978-0876371244|page=350}} 8. ^{{cite web|last=Allen|first=Darina|title=Wellbeck Abbey|url=http://letters.cookingisfun.ie/2011/04/30/welbeck-abbey/|publisher=Ballymaloe Cooking School|accessdate=1 April 2014}} 9. ^1 {{cite book|last1=Andrews|first1=Colman|title=The Country Cooking of Ireland|date=12 December 2012|publisher=Chronicle Books|page=346|url=https://books.google.com/books?id=nKBdBblqiX0C&dq=donal+creedon+-meditation+-kagyu&source=gbs_navlinks_s|accessdate=19 May 2015}} 5 : Food and drink in Ireland|Porridges|Irish cuisine|Breakfast cereals|Oats |
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