Weird food question

[redbird]

adrian_turtle and I are making oatmeal, and somehow the conversation wandered to it not being finger food, and thus to the following question: has anyone made and sold oatmeal on a stick as a state fair food?

Comments

[a-d-medievalist.livejournal.com]

I've never seen it.

[gerisullivan.livejournal.com]

I've certainly seen cookies on a stick at the fair, but they're typically chocolate chip rather than oatmeal.

[janetmiles.livejournal.com]

Never seen it, but I can think of a way to do it:

Make the oatmeal thicker than usual and chill until firm.
Cut into blocks, put on sticks, dip in batter, and deep fry.

Mmm, mm.

Or maybe not.

[frostfox.livejournal.com]

Without the stick, wouldn't it be a granola bar, or in the UK, flapjack?

[ewtikins.livejournal.com]

I was thinking that.

[the-magician.livejournal.com]

me too

[crazysoph.livejournal.com]

Wouldn't oatmeal on a stick be rather close to oatcakes (http://crazysoph.livejournal.com/272130.html)? Unless you were going more for the slightly gelatinous aspect of some kinds of cooked oatmeal (porridge?).

The oatcakes I've seen on sale commercially would be too plain to sell as state fair food. But I was really surprised by the loveliness of the taste of a fresh home-made oatcake.

Crazy(but hoping she's not grabbed the wrong end of the stick...)Soph

[don-fitch.livejournal.com]

In the U.S. "oatmeal" commonly _is_ porridge made from rolled oats, in my observation, though the word can also be used for the dry rolled-oats. Mind you, I can imagine (though, actually, I'd prefer not to) haggis molded on a sticked, dipped in batter, and deep-fat fried.

[micheinnz.livejournal.com]

Haggis onna stick sounds _wonderful_.

I had a flatmate for a while who did the Address to the Haggis for tour groups (I live in "the Edinburgh of the south" -- Dunedin, New Zealand). He often brought home leftovers, which were sliced half an inch thick and shallow fried the next morning, then stuck between two slabs of toast and eaten. Perfect hangover food.

[don-fitch.livejournal.com]

Oatmeal porridge _can_ be "finger food (cf. Hawaiian poi), but I don't suppose that's what you guys had in mind.

[mjlayman.livejournal.com]

I think it would have to have most of the moisture sucked out, maybe in a vacuum.

[ewtikins.livejournal.com]

I believe porridge was traditionally cooked until quite thick, and then when it cooled, cut into pieces which could be packed in lunches and so on. When I was near Inverness this past summer people still used "piece" (as in "piece of porridge") to refer to a packed lunch.

I don't see why a piece of porridge couldn't be put on a stick.

The other option is a flapjack or granola bar. I make mine with oats, butter and golden syrup.

[mjlayman.livejournal.com]

That icon is a mail sputnik? It's very neat.

[womzilla.livejournal.com]

I also thought of granola bars (I eat a lot of food in bar form for breakfast), which immediately made me think of deep-fried granola bars. I'd be amazed if no one had done that.

[starcat-jewel.livejournal.com]

If you made it thick (the better to make a block) and deep-fried it, it would be a Scottish delicacy!