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Cereal - a bushcrafters staple?

Discussion in 'Lovely Grub' started by Janne, May 14, 2019.

  1. Janne

    Janne M.A.B (Mad About Bushcraft)

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    In the heyday of my trekking, I used to carry cerels. Usually nasty stuff similar to Coco pops, of Frosties.
    I used to crush it thoroughly so it condensed a lot, and mix it with powdered milk.
    It was a nice treat.
    Not a staple like I write in the headline, but a very nice, sugary treat. A reward for a day well done!
     
    #1 Janne, May 14, 2019
    Last edited: May 14, 2019
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  2. SaraR

    SaraR Full Member

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    I sometimes mix muesli and porridge oats for a more interesting morning meal when camping.
     
  3. John Fenna

    John Fenna Lifetime Member & Maker

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    I used to eat Muesli - once described in a Spanish menu as "Cold Swiss Porridge" - but now think of it as everything I DON'T want for breakfast.
    I have not eaten "packet Cereals" of any sort since I was a child - nasty over sweet, chemical processed stuff.
    I often eat porridge, made with rolled oats (preferably Organic) and water in the pan, a splash (some folk have more in a cup of tea) of milk and SALT sprinkled on in the bowl - a real, tasty and sustaining meal without rotting teeth, introducing synthesized vitamins.
    I prefer a good fry up....
     
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  4. Deekin

    Deekin Full Member

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    I always take granola. Marks & Spencer. Good dry, with fresh orange, water, milk, or beer.
     
  5. Janne

    Janne M.A.B (Mad About Bushcraft)

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    I need to try granola with beer....
    :)

    I like granola, from time to time. I dilute it with rolled oats as I find most of the commercial ones a tad to sweet.

    I usually have something like that as an evening snack, with a liberal pour of Oat Milk. ( Oat Milk sounds wrong. Water mixed with Oat powder...)

    I can imagine A nice Stout would suit the Granola!
     
  6. Deekin

    Deekin Full Member

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    You could always try the porridge drawer.

    "dressers in the Scottish Highlands may have a “porridge drawer” — a tin lined drawer into which freshly made porridge was emptied and left to cool. When cold, slices of the porridge could be cut out and taken out of the house for later consumption”

    The porridge was mixed thicker, and when solid, cut out in slices and wrapped in paper, and taken in your "piece bag" for break time. It could also be fried. It wasn't just limited to the highlands. It was also common in lowland agricultural communities. Especially in Aberdeenshire and the northeast.
     
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  7. Janne

    Janne M.A.B (Mad About Bushcraft)

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    An old food custom that should be brought back!
    I can see having a container of porridge in the fridge, and just taking a slice.

    I love porridge. Rolled oats, or crushed wheat, or crushed Barley.
    Plus rice and the stuff type Millet and the other grains grown in Europe.

    Underrated food, porridge is!

    National food in Scotland?
     
  8. Woody girl

    Woody girl Full Member

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    Porridge.. summer or winter at camp followed by eggs and bacon with mushrooms and fried or tinned tomatoes. A good cup of tea and I'm ready for the day. Lunch isnt realy needed just a quick snack and then a good evening meal. Plenty of cups of tea during the day and that's me happy. Bad experience taking a box of cornflakes camping... left outside the tent by mistake one night. It rained and something also decided to snack on them. Nasty mess in the morning and no breakfast! :(
     
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  9. Robson Valley

    Robson Valley Full Member

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    I despise cold camp breakfasts. Gotta be hot food, even pasta with cheese sauce is better than a cold gut.
    I can endure it for the sake of snookering some Canada geese but that's it.
    I don't care for the taste or texture of porridge, no matter what you put on it.
    But, it's gotta be steaming hot. At +2C at sunrise, that's not hard to do.

    Coffee. 1/4" thick rashers of bacon cut from a slab so smoked the fat is orange.
    Serious heap of fried eggs. Pancakes from a scratch mix and syrup or strawberry jam.
    More coffee.
     
  10. Ruud

    Ruud Full Member

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    On my latest hike I found my fav breakfast thus far: a flapjack slushed down with coffee. No more porridge for me (no sticky mess to deal with when you want to hit the trail).
     
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  11. Deekin

    Deekin Full Member

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    You all want to try "peas brose" then.

    About Peasemeal
    Peasemeal is a highly versatile, healthy and nutritious food used since Roman times and growing again in popularity. This product is unique to Golspie Mill where it is made from roasted yellow field peas milled through three sets of mill stones to produce a fine yellow flour. Traditionally used for making Peasemeal brose, (adding meal to boiling milk or water with a knob of butter and seasoning to taste) it has many quick innovative modern uses and can be used as a crispy coating, adds a lovely flavour to white sauces, and makes very healthy vegetarian pate.

    Many a time I've brewed that up in a large mug and eaten with a spoon.
     
  12. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Sounds like what we call ( translated) 'Pea Porridge'.

    according to mother, that was one of the staples before Columbus and his mates enriched the European cuisine with all those exotics.

    Similar one is 'Lentil Porridge'.
     
  13. Clayze

    Clayze Tenderfoot

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    As Marie Lloyd used to sing," a little of what you fancy does you good"

    My best memories of sugary cereals during the 60s and early 70's were having a good old rummage, that free gift would be in the box somewhere!
    Trips to the dentist...not quite as much fun.

    Getting back to the present, I'd defo go for the porridge!


    .
     
  14. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Dentists today are very gentle, caring and iversll fantastic prople, do you not think?

    Those instant flavoured porridges - designed by Chemical Ali ?
    ( you remember him?)

    The person that concocted them took a very healthy foid and transformed it to something truly unhealthy.
     
  15. Woody girl

    Woody girl Full Member

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    My pet hate with porridge is washing up the pan and bowl so I eat out of the pan. To sweeten a few blackberrys blueberries wild strawberrys or wild raspberries. Whatever i can find. Occasionally for a real treat I'll take some bannanas and maple syrup. THAT'S MY FAVOURITE! .... mmmm I fancy a bowl right now!
     
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  16. Ruud

    Ruud Full Member

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    9A7D1F37-84F3-47CB-891E-536003806A69.jpeg
    Last weeks breakfast on the trail, my girlfriend's idea of adding some colour to your plate :)
     
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  17. Broch

    Broch Full Member

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    I'm with Ruud on this one I'm afraid. I like to get on with the day; none of this breakfast and clearing up till 10:00 in the morning. So, I usually have a snack breakfast washed down with strong black coffee. I may, very occasionally and usually because I have others with me, do a bacon sandwich but otherwise it will be cereal bars or chocolate spread on bread :)
     
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  18. Janne

    Janne M.A.B (Mad About Bushcraft)

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    Nutella?
    Nutella on white bread was the standard breakfast for children when we lived in Italy in the late 60's.

    Must be healthy, as Nutella is based on hazelnuts, cocoa, and vegetable oils?
    :)

    I love Breakfast and Protein bars. They create a lot of business for me!
     
  19. Clayze

    Clayze Tenderfoot

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    Forgive me if I'm being a little dense , but I'm slightly baffled by your post Janne , what is your point?
    No offence intended fella, I'd be more than happy to buy you a beer and a Pop Tart should our paths cross ;)
     
  20. Woody girl

    Woody girl Full Member

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    Chocolate porridge is fantastic. I put hot choc powder in with the oats and milk, cook it all up and if you want it to be extra chocolatey some choccy curls from the baking section of any supermarket or grate some hard choc over the top. Even a few choc buttons mixed in make a sumptuous choccy heaven. You may gather i rather like chocolate and rather like porridge. .. :) :) though I can only be bribed with chocolate .
     
    #20 Woody girl, May 15, 2019
    Last edited: May 15, 2019

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