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Porridge Oats |
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#1 |
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Forum Member
Join Date: Jan 2009
Posts: 3,785
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Porridge Oats
That's twice this week I've been to the main supermarkets and their Scott's Porridge Oats have completely sold out. This is the only brand that's not on the shelves.
Does anyone know if something has happened to this? Cheers. |
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#2 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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It is a Scottish product and they are snowed in badly.
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#3 |
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Join Date: Dec 2004
Posts: 21,646
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Do you mean the oats can't be transported, or the Scots are eating them all to keep warm?
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#4 |
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Join Date: Jun 2007
Location: the Celtic Fringe
Posts: 2,730
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yep, we are having porridge in this house every morning to keep warm ( ice on the inside of the windows....brr)
But not responsible for the Scotts Porage Oats shortage - we use traditional oatmeal, not rolled oats. ( much tastier!)
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#5 |
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Join Date: Dec 2004
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Quote:
But not responsible for the Scotts Porage Oats shortage
- we use traditional oatmeal, not rolled oats. ( much tastier!)I can't remember what variety I have because they were decanted into a plastic tub long ago. But I do know some young people who favour a very smooth texture, whereas I prefer a bit of "graininess". |
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#6 |
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Join Date: Jun 2007
Location: the Celtic Fringe
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Oatmeal comes in three grades - coarse(called pinhead) which is the one usually used for porridge ( makes a lovely nutty, grainy texture) medium and fine which are used in baking and making oatcakes.
Rolled oats are made from ( usually) pinhead oatmeal , par-cooked, and then rolled flat. Oats should really be soaked overnight for the best porridge, but I often dont bother. ![]() ps - and of course, make the porridge with water. |
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#7 |
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Join Date: Dec 2004
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Thanks for that, and I suppose I really should try the water thing. And salt. It just sounds so... austere.
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#8 |
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Join Date: Jul 2006
Location: Surrey
Posts: 1,592
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I prefer Scott's too. Also prefer the Porage spelling!!
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#9 |
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Join Date: Jun 2007
Location: the Celtic Fringe
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Quote:
Thanks for that, and I suppose I really should try the water thing. And salt. It just sounds so... austere.
Generally it gets a sprinking with flaked almonds or sunflower seeds , and a wee splash of milk on top ( instead of cream). it can become quite luxurious ![]() I also hide a handful of ground linseeds in it too when I rememebr. |
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#10 |
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Join Date: Jan 2009
Posts: 3,785
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Thanks for the replies. I cook porridge most mornings, and really enjoy the Scott's Porage Oats because it cooks up so well and easily.
I don't have salt or sugar with the porridge either, just a splash of creamy milk. |
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- we use traditional oatmeal, not rolled oats. ( much tastier!)

