Andrew J. Jacob wrote:
> I've looked it up, I'm getting "boiled/cooked chaff"
Yep. As Tom Thomson also remarked, the naming is a bit confusing. I
think you'd have to have a great deal of oat dust mixed in with the
chaff in order to be able to extract enough starch to make it work.
Fergus Kelly notes in EIF:
"Chaff is generally held to be worthless and fit only to be burnt up.
There is some evidence, however, of it being stored for use as a
firelighter. The early twelfth-centry tale _Aislinge Meic Con Glinne_
refers to material for a cooking-fire consisting of two sparks in a
whisp of oat-chaff (sopp sílchátha corca) and two sods of wet turf.
Admittedly, the passage is satirical, but the reference to chaff as a
firelighter may reflect actual practice."
Marion Gunn wrote:
> It has about the same consistency, when I make it, as carrigeen,
> only a completely different taste. Great with a soft fruit garnish
> and/or cream/yoghurt.
Right. I just discovered that it's really good with a dollop of full-
fat Greek-style yogurt along with the maple syrup.
BTW, I understand that oats contain a good deal of soluble fiber.
Would this be extracted along with the starch and end up in cáfraith?