1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

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. Idleknight

    Idleknight Forager

    Joined:
    Aug 14, 2013
    Messages:
    245
    Likes Received:
    0
    Location:
    United Kingdom, Near Hinckley
    I never had porridge growing up, just kinda discovered it myself and cooked it my own way. Honey for me, ideally the local stuff.
    Will have to try with salt when I get a chance.
     
  2. tsitenha

    tsitenha Nomad

    Joined:
    Dec 18, 2008
    Messages:
    384
    Likes Received:
    1
    Location:
    Kanata
    My long spoon
     
  3. barbourdurham

    Joined:
    Apr 12, 2014
    Messages:
    476
    Likes Received:
    0
    Location:
    middle earth
    almond butter and warm strawberries. delish!
     
  4. capt.dunc

    capt.dunc Forager

    Joined:
    Oct 11, 2011
    Messages:
    100
    Likes Received:
    0
    Location:
    dundee
    this all sounds like glamping to me, what's wrong wi drammach?
     
  5. Goatboy

    Goatboy Full Member

    Joined:
    Jan 31, 2005
    Messages:
    14,956
    Likes Received:
    8
    Location:
    Scotland
    Being a Dundonian do you have yours wi a peh an a ingin in an a? ;)

    Sent via smoke-signal from a woodland in Scotland.
     
  6. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,851
    Likes Received:
    1,243
    Location:
    S. Lanarkshire
    Needs salt.

    You might as well just have skilly though. :)

    M
     
    #166 Toddy, Jan 9, 2016
    Last edited: Jan 9, 2016
  7. PDA1

    PDA1 Settler

    Joined:
    Feb 3, 2011
    Messages:
    646
    Likes Received:
    3
    Location:
    Framingham, MA USA
    Toddy is quite correct: t must have salt. However, the quantity of salt is minute, a small pinch,1/8 teaspoon, per serving being sufficient. As stated earlier, if you can taste salt you've used too much. If it tastes strongly of oatmeal, you have used to correct amount. Another factor the type of oats. Steel cut is uncooked and requires a minimum of 20 minutes constant stirring (and up to 40 minutes depending on the texture you prefer) . This I would find intolerable at home on a well regulated stove, never mind on a camp stove in a titanum, stainless or aluminium pot which catches and burns at the slightest inattention. So on the trail. I use quick oats, which are rolled and steamed and broken down to fairly small pieces, but still have some texture. I don't simmer for the requisite 1 to 2 minutes. I place the oats mix in a serving pot (usually a 12oz (250 ml) yoghurt pot) , pour over a cup (8oz) of boiling water, place in a cosey and leave for about 5 minutes to "cook". The mix would be 1/3 cup quick oats (Quaker's name) 1/3 cup mixed dried fruit (raisins, cranberries,apricots, plums,all cut small) two tablespoons of dry milk powder, 1/8 teaspoon salt (small pinch) and, because hiking in the mountains uses up muscle, a tablespoon of soy or whey protein powder, teaspoon cinnamon,pinch cloves, teaspoon dried ginger for flavour. The mix is in a plastic freezer bag, one per person, per meal. I don't put sugar in mine, but will put in a tablespoon of sugar for co hikers who prefer that. Also,usually pour the boiling water into the freezer bag rather than transferring to a cup/pot. The bag is then insulated for 5 minutes and the porridge eaten directly from the bag, saving on washing up. Altogether a very reliable, quick method which gives consistently good results . Even allows for individual preferences to be accomodated (salt/no salt, one person not liking dried plums etc.
     
  8. Imagedude

    Imagedude Full Member

    Joined:
    Feb 24, 2011
    Messages:
    1,957
    Likes Received:
    6
    Location:
    Gwynedd
    Seedless raisins and dried apricot mixed with the salty tears that fall when I'm thinking of a proper Welsh/English breakfast.
     
  9. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,851
    Likes Received:
    1,243
    Location:
    S. Lanarkshire
    I can't digest milk anymore, but I miss the salty milk of my porridge. Sorry PDA1, but I can taste the salt on mine. It's not a lot, but it's there.
    I know there's all this opprobium agin salt these days but my family generally lives long, healthy lives, and they all ate salt on their porridge.
    To make our oat meal the oats need to be turned into groats first. That's when they are heated up enough that they shed the outer layers of the bran. The process partially cooks the oats, not as much as the steaming process does for rolled oats, but it's why our oatmeal can be eaten just with cold water added. It's good food :)
    I simply soak the oatmeal in salted water overnight and bring it up to the boil the next morning. It's ready in a few minutes.

    Maybe your oatmeal is prepared differently ? :dunno: but my porridge doesn't need boiled for near so long.

    M
     
  10. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,851
    Likes Received:
    1,243
    Location:
    S. Lanarkshire
    Your heart is saying, "Thank you, thank you :notworthy:" though :D

    M
     
  11. PDA1

    PDA1 Settler

    Joined:
    Feb 3, 2011
    Messages:
    646
    Likes Received:
    3
    Location:
    Framingham, MA USA
    Toddy 0 Quajer web site describes steel cut exactly as you do. http://www.quakeroats.com/product/hot-cereals/Steel-Cut-Oats.aspx
    Seems that an 8 hour soak in cold water equates to 30 minutes simmering.re salt - seasoning is an individual choice. A little salt enhances the flavour of almost all cooked foods. The great thing about the method I use on the trail is that your bag would have more salt and no milk powder. It can easily be tailored to the taste of each member of the party. Also no need for to get up at the same time, a each portion is individually prepared. Quick oats (first sold in 1922) are just rolled oats (named old fashioned or Irish over here) chopped to smaller particle size. Instant are ground to a powder and "cook" the quickest,but IMO,have an unpleasant texture.
     
  12. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,851
    Likes Received:
    1,243
    Location:
    S. Lanarkshire
    If it's not soaked first the porridge does take a long time to cook through. That was one of the huge advantages of the rolled oats.
    My sons love those, but I don't like the texture, and the ready break tastes and feels like fines to me…that's the softest ground meal that is fed to babies or used like flour. I'm not very keen on it to be honest. I bake with the fines, and with the rolled oats, but for porridge I soak the meal (usually our oatmeal is finer than the steelcut oats; our oatmeal is ground) overnight and cook it quickly in the morning.
    Cold, it slices up and is used pretty much the same way that polenta is used.

    M
     
  13. PDA1

    PDA1 Settler

    Joined:
    Feb 3, 2011
    Messages:
    646
    Likes Received:
    3
    Location:
    Framingham, MA USA
    #173 PDA1, Jan 9, 2016
    Last edited: Jan 9, 2016
  14. bowji john

    bowji john Silver Trader

    Joined:
    Mar 24, 2015
    Messages:
    136
    Likes Received:
    1
    Location:
    Cornwall
    What's on my porridge?

    The dustbin lid

    Only place for it :).
     
  15. Gaudette

    Gaudette Full Member

    Joined:
    Aug 24, 2012
    Messages:
    867
    Likes Received:
    14
    Location:
    Cambs
    Wwwwwwwhhhhhhhhhhaaaaaaaatttttttttt!
     
  16. richardhomer

    richardhomer Settler

    Joined:
    Aug 23, 2012
    Messages:
    775
    Likes Received:
    6
    Location:
    STOURBRIDGE
    We have started to cook our porridge in the slow cooker over night. Its lovely waking up in the morning to a nice warming smell of porridge in the kitchen. If you put raisins and other dried fruit in it the Sugars from the fruit come out into the porridge and sweeten it, If you have a sweet tooth you will need add extra sugar when you serve it.
     
  17. bilmo-p5

    bilmo-p5 Maker Plus

    Joined:
    Jul 5, 2010
    Messages:
    8,168
    Likes Received:
    3
    Location:
    west yorkshire
    Been trying this at Bilmo Towers this week.
    Works well in the curry and tasty in pancakes. Optimistic about it in porridge. Will report...
     
  18. Macaroon

    Macaroon A bemused & bewildered

    Joined:
    Jan 5, 2013
    Messages:
    7,115
    Likes Received:
    265
    Location:
    SE Wales
    Linky above no workee for mee :(
     
  19. bilmo-p5

    bilmo-p5 Maker Plus

    Joined:
    Jul 5, 2010
    Messages:
    8,168
    Likes Received:
    3
    Location:
    west yorkshire
    Maggi coconut milk powder.

    Tesco has it.
     

Share This Page