I love oatmeal and grits, I eat one or the other almost every day. I prefer mine sweet with lots of butter and sugar and cinnamon. I use local raw milk only and regular oats. Sometimes I put fruit in as well. Good stuff.
Porridge Anyone ?
- Thread starter OzPiper
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Steel Cut made a day prior, made with water. Then I opt to use Cream and Sugar. Or sometimes savory, just Butter and Salt. You’d be surprised how good oats can be when you step outside of the usual condiments.
Porridge Recipe contained in Celtic Poem (Croudie can be rolled oats and Kail can be Kale or just food in general) the first few verses seem to be the recipe for porridge.
Thanks, now I have to go buy a spurdle !
Carmina Gadelica Vol. 1: I. Achaine: Invocations: 24. Bathing Prayer. Ora Boisilidh.
Carmina Gadelica, Volume 1, full text at sacred-texts.com
sacred-texts.com
Thanks, now I have to go buy a spurdle !
Not had or done porridge in years but I can inform you that in Armley Gaol (Leeds, Yorkshire) back in the 1980's the porridge they served every morning was GREEN 
.
The story went that some wag (or rather some lag) slipped some green food dye in the mix for a laugh and for some reason it caught on.
When the lags were served up normal porridge they complained so green dye was added thereafter.
Regards,
Jay.
.The story went that some wag (or rather some lag) slipped some green food dye in the mix for a laugh and for some reason it caught on.
When the lags were served up normal porridge they complained so green dye was added thereafter.
Regards,
Jay.
I'm greatly amused that there's a special instrument for cooking oats that's essentially nothing more than a stick.
Which reminds me that the US Patent Office granted a patent application for a stick (ok, strictly speaking, an item that looks like a stick, which makes it even funnier, I think): US6360693B1 - Animal toy - Google Patents - https://patents.google.com/patent/US6360693B1/en
I love porridge oatmeal. I make them with milk and some water, if I don't have water, I add a little bourbon, and if I don't have oatmeal, I just drink bourbon. Joking aside, I love porridge, plus, while I cook the porridge in a saucepan, I drink whiskey to lose track of time. Besides, I'm the best looking guy on the forum, Simong told me, from UK.
Being the best lookin guy on this forum is like wearing your cleanest, dirty shirt. Congratulations, John!
Love porridge for lunch. Slow cooking with milk and a pinch of salt ; when ready sweeten with plenty dark syrup .
Like to eat it hot, very hot. The nutmeg, or cinnamon I might consider.
Like to eat it hot, very hot. The nutmeg, or cinnamon I might consider.
I always wanted to be like him, I was in love with his wife, when I was a teenager.
Ray, try it with date syrup. That’s our favourite. Granted we cook it in a pot with the syrup (and chopped dates sometimes) already added
Porridge ... I could never get into it, but it may be because when I was living in the US the only thing in reach for me was the quaker oatmeal. It was quite bland, so I never actually gave it too much thought. They say that oat is good for your digestive system .. be that as a may, I would much rather eat something else. I guess it's a culture thing.
Supposedly good for lowering cholesterol.
Much as I like it, I can’t imagine eating porridge very day
Quaker Oats was the brand I grew up eating when I was in Malaysia.
I like toasted oats (muesli)
But always with chopped nuts and dried fruit.
And cold milk
But not on cold mornings. That calls for a bowl of hot porridge
I’ve seen recipes for savoury porridge - @bullet08 posted his.
I‘ll have to get my head around that one as I’ve always had my porridge sugared
Maybe it’s time to step out of the square
I’ll try it when my wife is not around.
Otherwise she may find another use for the spurtle
I like toasted oats (muesli)
But always with chopped nuts and dried fruit.
And cold milk
But not on cold mornings. That calls for a bowl of hot porridge
I can’t stand Müsli, brr…
BTW, at christmas time the green dye was swapped for red dye!Not had or done porridge in years but I can inform you that in Armley Gaol (Leeds, Yorkshire) back in the 1980's the porridge they served every morning was GREEN
The story went that some wag (or rather some lag) slipped some green food dye in the mix for a laugh and for some reason it caught on.
When the lags were served up normal porridge they complained so green dye was added thereafter.
Regards,
Jay.
Regards,
Jay.
I’ve never been an oatmeal fan but I do like Cream of Wheat with cinnamon.
In Ukraine and the southern part of Russia porridges made out of millet are even more common, also it can serve as a main dish combined with pumpkin backed in a low heat oven.
It’s interesting to see which grains predominate in different regions of the world
In southern China, South East Asia and India, it’s rice, of course
As we head north in China, rice gives way to wheat (noodles and dumplings)
And further north towards Korea, millet becomes more commonplace.
I imagine the same is true of Europe
In large parts of Africa, the Americas and parts of Europe maize/corn was the main crop with cornmeal and polenta featuring in the diet
The climate determines which crops are grown