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What's on your porridge?

Discussion in 'Lovely Grub' started by fred gordon, Dec 1, 2007.

?

What's on your porridge?

  1. Sugar

    81 vote(s)
    35.8%
  2. Salt

    48 vote(s)
    21.2%
  3. Honey

    87 vote(s)
    38.5%
  4. Milk

    52 vote(s)
    23.0%
  5. Jam

    18 vote(s)
    8.0%
  6. Nothing

    15 vote(s)
    6.6%
  7. Don't like porridge

    13 vote(s)
    5.8%
Multiple votes are allowed.
  1. BigShot

    BigShot Native

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    As in... boiling the water then adding the oats?
    You know, I've never tried that. Guess what I'll be doing in the morning. :p

    Truth be told I usually use milk rather than water so it doesn't really turn to goo their either.
     
  2. locum76

    locum76 Bushcrafter (boy, I've got a lot to say!)

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    porridge:

    mix half cup rolled oats with one cup water and 1/2 teaspoon salt.

    boil until goopy.

    pour into a bowl and top with cream (fresh and unpasteurised if possible) and honey.

    eat with a spoon, preferably carved by yourself.

    Anything else done any other way is just oaty weirdness. Never use milk when cooking porridge because it burns and sticks to the bottom of the pan.

    Thats that.

    Rob
     
  3. inthewids

    inthewids Nomad

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    I have it with honey and some milk. My mum used to try and feed us porridge with salt on. It made me sick once. I hated it for years until i tried it with honey. YUUM!!
     
  4. norm

    norm Member

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    Salt? You're all crazy...
    Golden Syrup - that's the way forward - sugar rush first thing in the morning..! Although, when camping, porridge inna bag with milk powder and sugar added (just add hot water)... Then topped with jam... (why can't you get jam in squeezy bottles in this country?)
     
  5. twr198

    twr198 Tenderfoot

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    Smarties. The best good energy for quick release combined with the slow realease energy of the porridge. The best bit is when your stir them into the hot porridge they partially melt and release all the colouring so you end up with technicolour gloop with colour swirls in it :):lmao:
     
  6. oldfart

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    I like the porridge recipe from the Miller Howe cook book. Milk and oats mixed and kept in a warm place overnight. Heated up in a double boiler and served with brown sugar and a nob of butter. A splash of whisky is optional but if you do try it, I wouldn't recommend Laphroaig
     
  7. Neumo

    Neumo Full Member

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    I dont like porridge, after having too much bad stuff at school that looked like concrete; it set like it too...
     
  8. Magentus

    Magentus Settler

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    And I'm cutting my own throat! That made me laugh anyway.

    Smarties, that's an idea. How about Chocolate buttons, peanut m&m's or even just a mars bar placed at the bottom of the bowl?

    I like banana and honey - my wife likes almonds and honey, but my dad used to get up before me and my sister every morning and make my sister 2 bowls of porridge; one with sugar and one with hot chocolate powder mixed in! And she's still thin as a rake 30 years later!

    I love these threads.

    Magentus
     
  9. Gill

    Gill Full Member

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    porridge made with a pinch of salt and a pinch of sugar,drizzled with honey and a chopped banana for the ultimate breakfast. no milk for me and sometimes a spoonfull of flax powder.:D
     
  10. Gill

    Gill Full Member

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    while were on the subject of porridge, i was looking at the thread the other night about the norwegian explorer and quite fancied trying rice porridge he was eating.any body know how to make this or is it a favourite with you already.
     
  11. fred gordon

    fred gordon Bushcrafter (boy, I've got a lot to say!)

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    Would be interested in hearing about this. I have seen ground rice for sale. Does this porridge use that I wonder?:D
     
  12. Matt.S

    Matt.S Native

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    Rice pudding to you and me. (My google-fu is strong :-D)
     
  13. forestwalker

    forestwalker Bushcrafter (boy, I've got a lot to say!)

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    No, that is used in other forms of cooking. Take short grained rice (here in Sweden the "secret" hint is that you can make sushi with porridge rice, for 20% of the price, so look for a sticky short grained rice), place in a saucepan with water. Once the water has been absorbed add milk. Cover and let simmer for 40 minutes or so, stiring as needed and checking that it has not boiled dry. Quantities; 150 ml rice, 300 ml water, 7-800 ml milk. Most people add about 5-10 cm of whole cinnamon with the milk. Serve hot with milk, cinnamon and sugar (which I skip, prefering spicy tastes to sweet).
     
  14. rik_uk3

    rik_uk3 Banned

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    Clean your teeth and enjoy the sweetened condensed milk mate? I enjoy chocolate too:rolleyes::rolleyes:
     
  15. rik_uk3

    rik_uk3 Banned

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    Anyone here tried American corn grits? Good hot or cold fried in bacon fat.
     
  16. Toddy

    Toddy Mod
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    Scots have a dish called skirlie.
    It's basically like corn grits but made using pinhead meal.
    Usually onions are fried in either bacon or meat fat and then the oatmeal is stirred in and cooked slowly until it goes beyond sticky and into small savoury crumble.
    It can be done with butter but that always seems oily for some reason, though I find vitalite margarine is remarkably good.

    cheers,
    Toddy
     
  17. Bravo4

    Bravo4 Nomad

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    Raised on grits, extra yummy with cheese on top :)
     
  18. Miyagi

    Miyagi Bushcrafter (boy, I've got a lot to say!)

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    Has to be salt with mine.

    TBH I've never tried either Skirlie nor Grits.

    Will need to remedy that...
     
  19. TinkyPete

    TinkyPete Full Member

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    I put put honey as there was no maple syrup, and i add some fruit and stuff too...because I like it....as for salt I don't want high blood pressure, that what my job is for. :)
     
  20. locum76

    locum76 Bushcrafter (boy, I've got a lot to say!)

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    yup, skirlie is brilliant. We always have it instead of stuffing at christmas.
     

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