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Milly Jones
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« Reply #1 on: 10:25:47, 13-10-2008 » |
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Do you have it with water and salt as you should? Or do you have it Sassenach-style like me with fresh cream and brown sugar?
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We pass this way but once. This is not a rehearsal!
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Ruby2
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« Reply #2 on: 10:28:34, 13-10-2008 » |
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Do you have it with water and salt as you should? Or do you have it Sassenach-style like me with fresh cream and brown sugar?
I had porridge this morning with raisins and honey. I'm afraid I can't deal with the whole salty idea..  At the weekend a chinese friend made us congee (rice porridge) with bacon in it. Very peculiar. |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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Milly Jones
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« Reply #3 on: 10:39:28, 13-10-2008 » |
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I tried it once, Scottish-style, and I managed to just about swallow the whole spoonful. Never again. <bletchemoticon>
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We pass this way but once. This is not a rehearsal!
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Ruby2
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« Reply #4 on: 10:45:49, 13-10-2008 » |
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I tried it once, Scottish-style, and I managed to just about swallow the whole spoonful. Never again. <bletchemoticon>
 I like your fresh cream and brown sugar idea. I'll have to suggest it to the other half who would probably eat almost anything that provided a vehicle for cream.  |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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harmonyharmony
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« Reply #5 on: 10:47:21, 13-10-2008 » |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Ruby2
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« Reply #6 on: 10:55:05, 13-10-2008 » |
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...legend dictates that porridge be referred to as "they"... I'm not completely sure, but I suspect that if I did this I'd get locked up. But it might be a fun way to scare people.  |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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perfect wagnerite
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« Reply #7 on: 10:59:30, 13-10-2008 » |
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...legend dictates that porridge be referred to as "they"... I'm not completely sure, but I suspect that if I did this I'd get locked up. But it might be a fun way to scare people. Apparently, as a southpaw who stirs his porridge left-handed, I have been invoking the devil for years - even scarier. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Don Basilio
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« Reply #8 on: 11:03:06, 13-10-2008 » |
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I live with a porridge enthusiast. He makes it in the microwave. Sometimes I have some, but it does not cheer. The trick with microwaved porridge is to leave it long enough after cooking to absorb all the water. (It is not made with milk chez nous.) Otherwise it is a bit watery.
I always want to have it with brown sugar, but we have none in the stores.
I hope no one gets the idea that porridge would be an exciting filling for marrow. I do hope.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Ron Dough
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« Reply #9 on: 11:18:35, 13-10-2008 » |
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Sadly, microwaving porridge will destroy many of the enzymes which make it so beneficial. As with many other foods, a long, slow cooking is best of all: indeed, I sometimes use a slow-cooker to prepare it overnight, as this house has neither Aga nor Raeburn, and if there are likely to be many overnight visitors requiring porridge for breakfast, it's the most convenient way.
The lady who runs the local deli (where I buy my oatmeal and oatbran loose) grew up on a farm up-country just after the war, where the porridge drawer was still in everyday use, as I think I may have mentioned before.
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IgnorantRockFan
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« Reply #10 on: 11:36:07, 13-10-2008 » |
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Do you have it with water and salt as you should? Or do you have it Sassenach-style like me with fresh cream and brown sugar?
I had porridge this morning with raisins and honey. I'm afraid I can't deal with the whole salty idea.. I use walnuts and honey Or occasionally grated apple, but that tends to be quite messy and takes too long to make in the morning. |
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Allegro, ma non tanto
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Don Basilio
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« Reply #11 on: 11:40:28, 13-10-2008 » |
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Sorry, Ron, I'm confused about the slow cooking without Aga or Raeburn. Do you put the stuff in the oven on lowest possible heat over night?
The porridge draw meant you cooked up a week's worth of porridge, and then kept it all in a drawer to be ladled out daily, is that it? How was it heated up?
I'll pass on your comments about enzymes.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Mary Chambers
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« Reply #12 on: 11:44:27, 13-10-2008 » |
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Is that really true about enzymes? I always do mine in the microwave. It's quite nice with salt (not too much) but I usually eat it with sugar or honey. Sultanas are good, too.
I imagine Ron means an electric slow cooker. I have one that is never used.
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Peter Grimes
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« Reply #13 on: 12:08:29, 13-10-2008 » |
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Honestly, Milly. I didn't get where I am today by putting sugar in my porridge.
Quite right, Ron, porridge is the ultimate "slow food". Ever been tempted to enter the World Championship yourself?
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"On the Internet, nobody knows you're a dog."
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Ron Dough
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« Reply #14 on: 12:12:29, 13-10-2008 » |
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Traditionally, porridge is cooked overnight in the slow ovens of Aga and Raeburn stoves, Don B, failing the which one of these may be the answer. Porridge from the drawer would be cold and stodgily solid: a portion wold be sliced off, and carried in a piece-box* or perhaps even just wrapped in a cloth as food to eat on the hoof, just as some Italians carry cold pasta. It might also be fried and served with bacon and eggs at breakfast, not a million miles away from the white- or mealy- puddings served today. *Piece is the standard word for food taken out of the house for school, work or travel, and by derivation for anything shoved in a roll, bap or between two slices of bread if it isn't called a 'sangwidge'. ( cf Northern English 'snap', and 'snap-tin', carried by miners for their breaks. |
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