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Sue Lawrence, author of a number of books on Scottish cooking (and MasterChef champion 1991, back when they had red kitchens and Loyd Grossman's puzzling vowels), uses a mixture of the two, and once I've adjusted her ratio to include a bit more nubbly, nutty pinhead, I feel I've done the oat question justice.
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With all that pinhead oatmeal, I'm not sure I can detect any difference in texture, but adding the salt later, when much of the liquid has evaporated, allows me to better judge how much I'll need.
Sue Lawrence chooses the jumbo rolled variety in her book Scots Cooking; Mark Hix uses medium oatmeal in British Regional Food and Nick Nairn and F Marian McNeill's classic The Scots Kitchen both plump for the coarse pinhead variety, which I like best – it adds little pops of nutty crunch to every mouthful.
Saying that, I find the pinhead slightly too chewily wholesome on its own, but the medium one brings the inevitable comparison to wallpaper paste, which puts me off trying any fine ground oatmeal.
Not a problem for me, the girls decided, since I have a pinhead.
"I used to have one that I customised myself – I cut a picture of Pinhead from Hellraiser into the back of it and covered it in gothic writing and patches and stuff," Alberto tells me.
That was the last thing he needed, since the point was to send the message: I am not a pinhead (to use a typical Letterman description of him).
I really love steel-cut pinhead oats for porridge.
I started dating the son of Pinhead from Hellraiser (cool!!!!) and almost got fingered, but didn't.
Then we reconvened at The Rendering Plant in Nashville and I finished it at our studio, Pinhead Recorders.
When I was drinking it shrank to a pinhead, a tiny space where my options were limited and defined by my access to booze.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com