Not just for Scotchlanders

  • Thread starter Thread starter al
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velomaniac":3kgsemvd said:
Porridge is quite nice made only with water and just a pinch of salt,
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I understand the 'normal' way is to add sugar or fruit to it,perhaps thats just a way of making it appear 'modern'

You'll appreciate this Velo

I make some real porridge.The oats bought local fro, the shop in Fort William,this is some 25 yrs ago and up there there was about 3 shops :lol: .I was camping up the glen and used the melt water cascading down Nevis into the Glen Nevis river at the falls[Steall falls i think theyre called
I can still taste it.


Fukcing horrible :lol: :lol:
 
velomaniac":1dohlboa said:
Traditionally some folk, who I consider weird even by my homelands extreme standards, used to allow porridge to set then slice it up and fry it up with onions as a savoury dish :shock:
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That does sound odd indeed. Are you sure it's a traditional Scottish idea? Personally I suspect the hand of Blumenthal in any such weirdness.... ;)

David
 
David B":1pgkl2r9 said:
velomaniac":1pgkl2r9 said:
Traditionally some folk, who I consider weird even by my homelands extreme standards, used to allow porridge to set then slice it up and fry it up with onions as a savoury dish :shock:
Click to expand...

That does sound odd indeed. Are you sure it's a traditional Scottish idea? Personally I suspect the hand of Blumenthal in any such weirdness.... ;)

David
Click to expand...

I think the true origins of porridge have become lost or somewhat clouded :? I was under the impression that porridge was derived from the dish 'pottage' which was a vegetable soup with oats and barley in it :?
Certainly adding barley to soup is a Scottish thing as my dear old Mum and her, Mum added it to their soups.
Ive also heard about slicing it up and carrying it in the bag/sporran for a type of early packed lunch :?
 
I have mine with water, a pinch of salt and a squeeze of lemon or lime. A friend has a couple of drops of Tabasco! Milk and sugar is for pussies :P
 
dyna-ti":2skcxfc2 said:
Certainly adding barley to soup is a Scottish thing as my dear old Mum and her, Mum added it to their soups.
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Not unknown south of the border either, Mum's casseroles and stews often have barley in them. Not a great fan myself texture-wise, I find pearl barley in stews etc. a bit glutinous. Then again, the best place for barley is a maltings thence to the Knowle Spring Brewery in Keighley.... :)

David
 
When I was a kid I used to make it with full fat milk straight from the cow, then pour it into a bowl with butter, sugar, golden syrup and extra milk and when you had eaten the porridge there was this syrupy buttery liquid to enjoy. Yummm

Alison
 
i bought some scots porrige oats last week. they do original and old fasioned "thick".
so i invesigated the difference (i dont want a box of gravel)
original 1/2 a cup of oats to 275ml of milk
thick 1/2 cup of oats to 185 ml of milk
they even had differtent boxes for packaging :roll: :roll:
 
I've just made some, so it should be cool enough to eat without burning all the skin off the roof of my mouth in about 2 hours. :D
 
Think you're confused Chute... there is a very big difference between the "original" and "old fashioned" varieties that Scott's sell, not just how much water you need to make them up with - the "old fashioned" ones are much "rougher" than the normal.

My ideal bowl of porridge is half a mug of oats, nearly full mug of water, good dose of salt (1/2 tsp or so? I never measure it), boiled up nice and thick... served with heaps of dark brown sugar, a splash of cream and a bit of full cream milk. Had some last night, lovely!
 
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