View Full Version : The latest trend for breakfast

12th Mar 2006, 23:31
Sales of porridge 'nearly double' (http://news.bbc.co.uk/2/hi/uk_news/4791950.stm) Britons ate 50,000 tonnes of oats last yearThinks it's a lot ? :confused:
Not so much actually : assuming a density of 1, it would be only some 3 mm thick (1/8") if spread evenly on the surface of Lake Windermere :rolleyes:

12th Mar 2006, 23:36
I confess an affliction for podge. Funny how many different spellings there are for what is a very ancient foodstuff.

12th Mar 2006, 23:43
Never been able to eat porridge (even have trouble spelling it) just toast n coffee usualy, with bacon n eggs on the weekend.

12th Mar 2006, 23:46
Salt or Sugar?

tony draper
13th Mar 2006, 00:07
Both of course,oats are good,them horses know a thing or two.:rolleyes:

Capn Notarious
13th Mar 2006, 00:10
Quite so Mr Draper.
Pprune education to the masses; raises its knowledgeable head again.

13th Mar 2006, 00:19
And wild ones for the sowing thereof...

13th Mar 2006, 07:21

Eeeeeuuuuuwwwww! Bleeeeaaaaaurrrggghhh :yuk: :yuk: :yuk:

13th Mar 2006, 07:53
Seconded Mr Acbus, seconded!

Expat Country Member
13th Mar 2006, 08:02
Porridge is best served:-

a small lump of salted butter, positioned in a wee crater, a dram or so of whisky (single malt if inclined) and an optional sprinkling of brown sugar.

Best breakfast:


Transport caff full house with mug of tea

13th Mar 2006, 08:21
Porridge is best at this time of year for getting a bit of warmth in yer.Me Gran used to make it every morning for me Grandpa in one of them porridgers.Was thick and creamy.Always had the top of the milk on it and sugar.:ok:

Kippers are nice as well but tend to stay with you for the rest of the day!

13th Mar 2006, 08:24
Porridge!!!!!!!:yuk: :yuk:


13th Mar 2006, 08:29
Eeeeeuuuuuwwwww! Bleeeeaaaaaurrrggghhh :yuk: :yuk: :yuk:
Point taken, point taken, but only if you're referring to rolled oats. Try it made with either Alford or Hamlyn's pinhead oatmeal. Takes a bit longer to cook, but great taste and texture.

Solid Rust Twotter
13th Mar 2006, 08:34
Fry a sliced apple in butter with plenty of cinnamon and brown sugar to make a syrup. Chuck on top of porridge along with a dram of whisky and slosh liberally with pouring cream.

13th Mar 2006, 10:08
Oh yes, great stuff. Served in chez phnuff with honey - wonderfull

Years ago, while growing up, I experimented with small cubes of cheddar cheese in it. It kind of half melts and tastes great when hot, but leave it too long, and it no longer works

tall and tasty
13th Mar 2006, 10:18
I love porridge and oats in flapjacks, on crumble topping and toasted in muesli ( better when it is home made), or in cooking . They are brillant if you infuse them in the bath water to soften skin. Given to horses it makes them frisky! Not sure about humans but good slow released energy.

But I digress porridge has to be made with full cream milk, topped with brown sugar and cream for the children and I like it with honey

Keeps you going throught the day when it is cold.

Hate instant porridge :yuk: :yuk:
About one of the only words I can spell


Lon More
13th Mar 2006, 11:51
There's nothing like getting your oats in the morning:E

Should be eaten with salt and standing up.(I don't know why, but my Gran always made us do it that way - probably to get it down faster.)

Sorry TnT, cream and sugar are only for gurlies, and Southerners

13th Mar 2006, 12:17
I think the figures are made up. 50,000 tonnes just happens to be about two pounds a head of the population, or about 20 plates of porridge a year.

Dr. Johnson pointed out that oats are fed to horses in England but fed to the people in Scotland- no longer true I suspect.

I once stayed at an Aberdeen Airport hotel and asked for porridge and kippers. The waiter looked aghast. I was the only punter (and me a Sassenach) who ordered these Scottish staples. Perhaps I should have had a deep fried Mars Bar.

13th Mar 2006, 12:23
Windscale flakes.....

tall and tasty
13th Mar 2006, 12:39
Sorry TnT, cream and sugar are only for gurlies, and SouthernersLon More - (I know fit both the catogories) but I spent many a happy summer field trips in Arran where we had porridge as it should be made salt and water and nothing more, I like it like that but if I am going to set my skin on fire I will eat it with milk/cream but only as treats.

Porriage oats are naturally sweet and actually don't need anything like sugar or honey added but at 0700 in the morning getting ready for work and school it is the comfort thing on a cold winters morning


13th Mar 2006, 12:47
by TnT - They are brillant if you infuse them in the bath water to soften skin Um, did I miss a point? You soak them in bath-water before cooking? What does this do for the flavour? Should the bath-water be pre-treated with Aloe? Or "just like it comes" after I've had a hot day working in the garden?


13th Mar 2006, 12:51
About one of the only words I can spell
Porriage oats are naturally sweet...
obligatory ten+ characters

13th Mar 2006, 13:05
From the inestimable twochapstalking.com -

Of sausages there is much to say – fortunately, not all of it here. Contents are largely a matter of taste. I find the average cheapo English banger a rusk stuffed travesty. It has all the artificial, pink over blown charm of a gymbound ‘roid monster. Some of the specialist, hand made versions of same are better, the estimable ‘Porkinson’ banger for example, but I find myself tending towards pork and apple or even venison. For some reason, the beef sausage seems just plain wrong.

Whatever happens the links should be separated and slid into the oil without piercing. The oil should be hot enough to stew but not fry the link. The oil should utter a contented sigh as the sausage slides in – and there we shall draw a discrete veil over this image.

After about half an hour the bangers should be looking good and can be rescued from the oil, drained, blotted on kitchen paper and laid peacefully to rest in the warm oven where they’ll quietly improve as things get frenetic around the burners. Health Nazis may find total oil immersion beyond the pale and thus fear the sausage. There are several responses a) they shouldn’t be reading this b) a sausage contains at least 25% unalloyed pork fat, if any vegetable oil remains in the banger it can only have the net effect of making it more healthy and c) who cares?
That said, for the remaining elements of the breakfast less oil will be required. Pour out all but a light coating and raise the heat in preparation for the bacon.

In every country where its consumption is not religiously or culturally forbidden, there are specialised pork products that are a source of intense national pride. Prosciutto, Serrano, Parma, Virginia hams, speck, salami, Pied Negro, rillettes the list could go on indefinitely and pleasureably – at least it could anywhere but England. In this country, our proud history of pork butchery has atrophied to the loathsome ‘sausages’ we’ve already dismissed and imported, fish fed, water pumped artificially smoke flavoured ‘bacon’. It’s obviously not necessary to go to insane gastronomic lengths for the bacon in your fry up but it is important to find something that won’t hit the pan and immediately render down into half a pint of sugary water and s thin strip of unidentifiable protein.

Although back bacon was always seen as the luxurious option by our parents’ generation it is in the streaky rasher that heaven lies. The thick fillet in back bacon all too often ends up tasting like the sole of an espadrille. As with all meat, flavour is dependent on the ‘marbling’, the degree to which fat interleaves the connective tissue. A properly cooked streaky rasher is thus perfect and a beautiful thing in the sight of God. In the ceremony of coronation the most sacred moment is the anointing of the brow of the sovereign with holy oil or ‘chrysm’. This is the point at which confirms the connection of the secular to the divine. The streaky rasher also yields a quantity of voluptuous and highly flavourful grease which touches with its benediction all of the remaining ingredients.

tall and tasty
13th Mar 2006, 13:34
Um, did I miss a point? You soak them in bath-water before cooking? What does this do for the flavour? Should the bath-water be pre-treated with Aloe? Or "just like it comes" after I've had a hot day working in the garden?

oh bless, silly me, , sorry no you can use them as a beauty aid, pop dry oats in muslin and tie under the hot running water into the bath and the milky solution that comes out will soften the water and you. After a long day in the garden working I am sure with a handful of lavander flower heads and leaves you can relax with a glass of something nice and music and soak.


13th Mar 2006, 13:43
How do you cook it?
I usually make it in the microwave, in a tall glass jug, setting the rate so that it never boils over. Mrs G-CPTN always makes it in a pan, but unless it's stirred constantly it seems to burn on the base of the pan.

tony draper
13th Mar 2006, 13:44
Porridge was always on the brecky menu at sea, one attributes the total ineptitude and weediness of this generation to the lack of proper breckies yer can't wack porridge, Kippers, bacon and eggs to start the day.

13th Mar 2006, 14:09
The oil should utter a contented sigh as the sausage slides in....
You missed a "g"

The goil......:E

13th Mar 2006, 14:11
Bangers are best cooked in the oven. Put a small dab of oil on a metal dish, roll your bangers in it and cook uncovered at 180C for about 30 mins. This way you get a thick, crispy outside and a pink, moist inside. Furthermore, if you do overcook them they don't burn - they just get even more fantastic. Eat with English mustard, Lea & Perrins Tomato & Worcester Table Sauce or HP Hot'n'Spicy Sauce. Trust me - you can't beat it with a stick.

14th Mar 2006, 01:19
Oatmeal? In the states, a big ol' bowl, dig out a hole in the center of the mix(centre? how's it spelled [spelt] in jolly old?!? Aw, hell, where's my Oxford dictionary?), dollop (sp?) of butter, half a handful of raisins, maple syrup, mix it up - delish!!! Sticks to the ribs, we say... (prob'ly stole that, too). :ugh:

Cheers, y'all.