Tocky on 20/11/2005 at 19:50
I like my porridge out of baby bears bowl.
Seriously, put a Texas omlette on top and scrape the porridge out from under it and I'm good. If I had to eat horse food I guess I would put blackberry jam in it though.
Gingerbread Man on 20/11/2005 at 20:56
Real maple syrup (none of that Aunt Jemima shit for this boy) and apple slices. Also seconding blackberry jam.
Brown sugar, and lots of it. Raisins. Dried peach slices and whole cream.
Heading into that time of year -- if I don't get my big bowl of porridge in the morning, I'm useless for all the wood-chopping and lugging. Which means I have no fire to drink my hot chocolate in front of. Which makes me double plus unsatisfied.
Also you southerners clearly don't understand porridge. If I wasn't such a pansy-assed transplant, I'd still be eating it RAW LIKE THE LORD INTENDED.
jtr7 on 20/11/2005 at 21:04
Milk, or milk & brown sugar, or milk & brown sugar & a pat of butter.
Sometimes raw with milk and maybe sugar.
Cinnamon may join in at anytime.
It depends on circumstances and mood. I'm not too particular, and often poor.:D
D'Juhn Keep on 20/11/2005 at 21:28
Weetabix with hot milk and raisins. :) Edit: and chopped-up banana!
Porridge is just as tasty as you'd expect something made out of horse-food to be.
oudeis on 20/11/2005 at 21:46
1 measure uncooked oat groats [that's the whole grain, fyi]
3-4 measures water
pecans
walnuts
[goat-milk butter]
put the groats and 1 measure of water in a chopper [blender, food processor, whatever]. use one of the lower settings and the pulse button, if you have it. chop the groats until they are... well, smaller than they once were. the finer the pieces the smoother and denser the resulting porridge.
pour the chopped grain mixture into the pot and add the remainder of the water. stir until well-blended. bring the mix to a good boil and keep it there for 2-3 minutes. reduce heat and simmer covered for about 10-12 minutes more. add pecans for mild sweetness and walnuts for the interesting contrast of the slight bitterness.
pour just enough REAL MAPLE SYRUP to taste, but not so much to overwhelm the flavor. you can also mix in goat-milk butter for richness and the slightly piquant flavor it adds. throw in some dried currants, if you want to go all out.
because you are using the whole groat, and cracking it just prior to cooking, you will be getting much more of the nutrients than you would with steel-cut or rolled oats. chopping the oats reduces cooking time to roughly that of standard oatmeal. you will also get more of the beneficial fatty acids than if you bought pre-processed oatmeal. rolled oats has a more interesting texture, to be sure, but using the whole groat will give you a much creamier result. add some skim milk for complete protein and you are good to go.
Fingernail on 20/11/2005 at 21:48
If we're going to breakfast properly, we're going to need some fried bread.
Take some bread, soak it in oil. Fry it till crispy.
:p
Naartjie on 20/11/2005 at 22:30
c'mon boys, you gotta eat it with salt :)
Shadow Creepr on 20/11/2005 at 22:46
I used to make mine with water, salt and butter but now I have my porridge with milk, mixed nuts, seeds and raisins.
Shadowcat on 20/11/2005 at 22:50
I make my porridge with milk, and I slice a banana into it before cooking. That's it. Yummy! If you add a banana option (or perhaps just "fruit") I'll vote for it.
sp4f on 20/11/2005 at 23:12
Sugar and milk you damned heathens.
As long as it is Demerara.
