Originally Posted by bazzaroo:
“Do they put gravy on their porridge oop north?”
“Do they put gravy on their porridge oop north?”
Yes and we always eat it in our flat caps and share it with our whippets!
Do you eat porridge?
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I love porridge and my favourite is Mornflake (not quite as 'rough' as Scott's) and, of course, the inevitable flapjacks have to be made. They also make a nice low-fat version for a kind of crumble topping which is nice.
A chap told me the other day that he eats it with bacon! Not sure about that one ...
A chap told me the other day that he eats it with bacon! Not sure about that one ...
Originally Posted by alsmama:
“Yes and we always eat it in our flat caps and share it with our whippets!”
“Yes and we always eat it in our flat caps and share it with our whippets!”
Dont forget the woodbine.
Originally Posted by Eve_Dyer:
“I love porridge and my favourite is Mornflake (not quite as 'rough' as Scott's) and, of course, the inevitable flapjacks have to be made. They also make a nice low-fat version for a kind of crumble topping which is nice.
A chap told me the other day that he eats it with bacon! Not sure about that one ...”
“I love porridge and my favourite is Mornflake (not quite as 'rough' as Scott's) and, of course, the inevitable flapjacks have to be made. They also make a nice low-fat version for a kind of crumble topping which is nice.
A chap told me the other day that he eats it with bacon! Not sure about that one ...”
Eve I'll tell you a true story...my gran used to keep cooked porridge in a biscuit tin in the cupboard for a week, made with water not milk, then serve it to us with salt.
I loved to eat my grans porridge. I looked forward to it. My mum made it for us too as kids, it was nice with milk and sugar, but something was lacking.
I loved my grans porridge and haven't had a hope trying to recreate it like her dumplings, so kids if you are listening, write a recipe book and coin it in!
Originally Posted by NoseyLouie:
“Eve I'll tell you a true story...my gran used to keep cooked porridge in a biscuit tin in the cupboard for a week, made with water not milk, then serve it to us with salt.
I loved to eat my grans porridge. I looked forward to it. My mum made it for us too as kids, it was nice with milk and sugar, but something was lacking.
I loved my grans porridge and haven't had a hope trying to recreate it like her dumplings, so kids if you are listening, write a recipe book and coin it in!”
“Eve I'll tell you a true story...my gran used to keep cooked porridge in a biscuit tin in the cupboard for a week, made with water not milk, then serve it to us with salt.
I loved to eat my grans porridge. I looked forward to it. My mum made it for us too as kids, it was nice with milk and sugar, but something was lacking.
I loved my grans porridge and haven't had a hope trying to recreate it like her dumplings, so kids if you are listening, write a recipe book and coin it in!”
I've heard of the salt being used instead of sugar Louie but I'm not sure
I make it with water as well but pour some milk on it when it's in the bowl. Didn't know you could make dumplings with porridge! Now there's an idea ...
Originally Posted by NoseyLouie:
“Eve I'll tell you a true story...my gran used to keep cooked porridge in a biscuit tin in the cupboard for a week, made with water not milk, then serve it to us with salt...”
“Eve I'll tell you a true story...my gran used to keep cooked porridge in a biscuit tin in the cupboard for a week, made with water not milk, then serve it to us with salt...”
Apparently in some places the cooked porridge would be poured into a drawer and left to solidify. Slices could then be cut off during the rest of the week.
A slice of porridge has always been top drawer
I've never come across anyone who actually did this, though.
Scotts Porridge Oats too never had any better ...recently been putting them in my slow cooker for a couple of hours very nice indeedy...would not be suitable if you are in a rush in the morning. 
Originally Posted by Sigurd:
“Apparently in some places the cooked porridge would be poured into a drawer and left to solidify. Slices could then be cut off during the rest of the week.
A slice of porridge has always been top drawer
I've never come across anyone who actually did this, though.”
“Apparently in some places the cooked porridge would be poured into a drawer and left to solidify. Slices could then be cut off during the rest of the week.
A slice of porridge has always been top drawer
I've never come across anyone who actually did this, though.”
That sounds like flapjack to me
Originally Posted by a_c_g_t:
“That sounds like flapjack to me”
“That sounds like flapjack to me”
Well, I don't really know, since I've never actually come across porridge from a drawer.
However, flapjack contains such things as rolled oats, sugar, butter and golden syrup and the mixture is baked, whereas traditional Scottish porridge would be made with nothing but oatmeal (rather than rolled oats), water and salt, and would be boiled, which doesn't sound a lot like flapjack to me.
I think the porridge in a drawer was used by farmworkers such as shepherds who would cut off a slice and take it out into the fields or onto the hill. Maybe miners used it too?
From a piece by Sue Lawrence:
Quote:
“A Scottish farmer, David Henderson, who died in 1998 aged 109 swore by a diet of porridge, prunes and an improbable mixture of gin and cattle salts. I like to think it was the porridge that encouraged longevity, not the gin – or even cattle salts.
In rural areas, there was something called the ‘porridge drawer,' a prime example of Scottish thrift.
Vast pots of porridge would be cooked, then poured directly into the drawer in the kitchen dresser (called a ‘kist' in the north-east of Scotland). It was allowed to cool and become solid, then cut into sections and taken onto the hills, as sustenance for the hard day's work. In the evening, slices called calders were cut off and fried then served with eggs or fish.
Bill McConachie, one of the engineers at Grampian Oats, recalls the cold porridge in the drawer in his kitchen being cut and eaten for anything from one week to 10 days. Hebridean fisherman Dods Macfarlane remembers older folk in the north of Lewis telling him of a similar tradition, originating in dire necessity, since, apart from porridge, there was very little else to eat and so the morning's pan would be made to last longer than breakfast...”
“A Scottish farmer, David Henderson, who died in 1998 aged 109 swore by a diet of porridge, prunes and an improbable mixture of gin and cattle salts. I like to think it was the porridge that encouraged longevity, not the gin – or even cattle salts.
In rural areas, there was something called the ‘porridge drawer,' a prime example of Scottish thrift.
Vast pots of porridge would be cooked, then poured directly into the drawer in the kitchen dresser (called a ‘kist' in the north-east of Scotland). It was allowed to cool and become solid, then cut into sections and taken onto the hills, as sustenance for the hard day's work. In the evening, slices called calders were cut off and fried then served with eggs or fish.
Bill McConachie, one of the engineers at Grampian Oats, recalls the cold porridge in the drawer in his kitchen being cut and eaten for anything from one week to 10 days. Hebridean fisherman Dods Macfarlane remembers older folk in the north of Lewis telling him of a similar tradition, originating in dire necessity, since, apart from porridge, there was very little else to eat and so the morning's pan would be made to last longer than breakfast...”
http://www.scotlandmag.com/magazine/.../12008794.html
It was a tradition in the ultra religous in the outer hebrides to cook enough porridge on Saturday to last all day Sunday as even cooking on the sabbath was forbidden. I believe it was kept in a drawer as described above.
Originally Posted by NoseyLouie:
“It puts hairs on yer chest, well I was fed it as a child so I shall blame it on the porridge”
“It puts hairs on yer chest, well I was fed it as a child so I shall blame it on the porridge”
Thank you for your heart-warming candour.
Bless you, Ma'am.
Originally Posted by Sigurd:
“Apparently in some places the cooked porridge would be poured into a drawer and left to solidify. Slices could then be cut off during the rest of the week.
A slice of porridge has always been top drawer
I've never come across anyone who actually did this, though.”
“Apparently in some places the cooked porridge would be poured into a drawer and left to solidify. Slices could then be cut off during the rest of the week.
A slice of porridge has always been top drawer
I've never come across anyone who actually did this, though.”
it's in "Kidnapped" by RL Stevenson.........just before our young hero nearly gets murdered (the ghastly porridge trick didn't work)
Originally Posted by bugloss:
“it's in "Kidnapped" by RL Stevenson.........just before our young hero nearly gets murdered (the ghastly porridge trick didn't work)”
“it's in "Kidnapped" by RL Stevenson.........just before our young hero nearly gets murdered (the ghastly porridge trick didn't work)”
I take it you're thinking of wicked Uncle Ebenezer and the House of Shaws? I see that Chapter IV (I run into a great danger in the House of Shaws) begins thus:
Quote:
“For a day that was begun so ill, the day passed fairly well. We had the porridge cold again at noon, and hot porridge at night; porridge and small beer was my uncle's diet...”
“For a day that was begun so ill, the day passed fairly well. We had the porridge cold again at noon, and hot porridge at night; porridge and small beer was my uncle's diet...”
Does Stevenson actually mention the porridge being put in a drawer, though? Maybe I've missed that bit.
Originally Posted by Cissy Fairfax:
“Is ready brek porridge?
If so, yes. It's the kids but occasionally I'll dip in of an evening.
If ive had a long.run or burnt some calories, might even mix some jam in with it.”
“Is ready brek porridge?
If so, yes. It's the kids but occasionally I'll dip in of an evening.
If ive had a long.run or burnt some calories, might even mix some jam in with it.”
No Ready Brek is Ready Brek silly
I love porridge, must only be made with milk and love it when there are some uncooked lumps of oats in there
I used to buy the microwave stuff for the kids, which they seemed to like, and always had a packet of Ready Brek in the cupboard. Personally I'm not keen on the stuff.
Dorset Cereals' Zingy Cranberry and Raspberry is my current favourite.
About £3.00 a box in Tesco, but we've just got a B&M's and its a bargan 99p in there (and sell by date has months to go!!)
About £3.00 a box in Tesco, but we've just got a B&M's and its a bargan 99p in there (and sell by date has months to go!!)
alsmama, my original posting said I use 5 teaspoons of oats when making my porridge and there was quite a hoo haa about the 5 teaspoons so I edited the post so say "some" porridge.
Living in the Highlands, as you might expect, one has to eat porridge from time to time, as I do, to keep sane! 
However. Every day for breakfast I have a dish of oatmeal brose which keeps me going from 8am till lunchtime. I take two large serving spoonfuls of Golspie [that's a town in Sutherland, by the way] Oatmeal and put in a bowl with a flat teaspoonful of sugar. I pour boiling water on almost to the top of the dish, leave for around five minutes, and then decant the surplus water off. The remaining oatmeal is then mashed thoroughly with a fork before eating.
Yum, Yum! Lovely!
However. Every day for breakfast I have a dish of oatmeal brose which keeps me going from 8am till lunchtime. I take two large serving spoonfuls of Golspie [that's a town in Sutherland, by the way] Oatmeal and put in a bowl with a flat teaspoonful of sugar. I pour boiling water on almost to the top of the dish, leave for around five minutes, and then decant the surplus water off. The remaining oatmeal is then mashed thoroughly with a fork before eating.
Yum, Yum! Lovely!
SALT SALT must have salt added before cooking, to bring out the flavour. You can sprinkle with sugar, when in the bowl
Since reading this thread have got extra apples, bananas, and honey to add to oats, and soya milk, with a pinch of salt.
It's been a while since I've enjoyed porridge, but fancy some for breakfast.
It's been a while since I've enjoyed porridge, but fancy some for breakfast.
Originally Posted by workhorse:
“that's very frugal.”
“that's very frugal.”
Because porridge swells when being cooked, having it raw with water and sugar mixed in means you can eat more, therefore, take in more energy if you need it.
Originally Posted by Rab64:
“SALT SALT must have salt added before cooking, to bring out the flavour. You can sprinkle with sugar, when in the bowl”
“SALT SALT must have salt added before cooking, to bring out the flavour. You can sprinkle with sugar, when in the bowl”
Hmm... No thanks.
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