Porridge! (A food video.)

my dad used to have it ready every morning at 7am the type of house we had condensation on the outside of the windows, no heating upstairs, and yes he did the porridge with salt

I was previously the only person I knew that used powdered creamer for oats, it works well for flavored quick and dirty frostings for blue collar trash cakes too. All dried fruits in oats are colored apples

When I was a kid growing up near Heathrow my grandmother would always put the breakfast porridge on the night before in a porringer two layer cooker. The bottom had hot water in it and the actual porridge was in the top layer. It was a way to cook oats long and slow so it didn’t stick to the sides. Very old school but there probably weren’t all the modern versions of oats available. Milk and honey or milk and soft brown sugar are my favorites. I tried it with salt and liked that too. At my advanced age it does help keep cholesterol down but by golly it has some calories. When I came to US I was introduced to grits. Actually I really like it. Again, it’s great if you are going out to ploughing the back forty all day but not too adapted to sedentary life!

Rolled oats, steel cut oats, oatmeal cookies with raisins... damn but I'm hungry now!

Bill Kerr

A true word was once said to me if it comes in a BASKET or a BARREL it is fattening, so the theory goes we should eat more greens .... hang on look at the size of a Cow or a Horse and they eat Oats. I am hungry now ! John

John Harrison

Otherwise called pease pudding or pease porridge <a href="https://allnurseryrhymes.com/pease-porridge-hot/" rel="nofollow noopener" target="_blank">https://allnurseryrhymes.com/pease-porridge-hot/</a> Popular in the UK in Newcastle Usually yellow split peas cooked to death <a href="https://en.wikipedia.org/wiki/Pease_pudding" rel="nofollow noopener" target="_blank">https://en.wikipedia.org/wiki/Pease_pudding</a> Newcastle tourist's disappointment after pease pudding is confiscated by airport security <a href="https://www.chroniclelive.co.uk/news/north-east-news/newcastle-tourists-disappointment-after-pease-13962121" rel="nofollow noopener" target="_blank">https://www.chroniclelive.co.uk/news/north-east-news/newcastle-tourists-disappointment-after-pease-13962121</a> John

John Harrison

That looks great, and I really like what my family always called "oatmeal". But, I'm never hungry first thing in the morning and so rarely have breakfast even though I know how important it is for health. Shifting topic, I just looked up about brown sugar, about which I read long ago is usually made by adding molasses back into refined sugar. And it's true for normal commercial brown sugar, while "natural brown sugar" is a partially refined sugar that still retains some of the molasses.

I switched from oatmeal / porridge to a grain cereal of mostly flax from CANADA. I know that Americans often eat way too much, but my serving size would be about 3 times the 55 grams...after all I'm still growing at 65 years old...hahaha

I'm considering it now too. Raisin Date and Walnut is my weakness. I eat it the second the water hits it though. I don't like it so mushy. Porridge is like ultra-mush. I'd try it but it's not my personal style.

Michael Thompson

Looks tasty, I used to buy the sugar filled stuff. Tastes great almost like candy. I stopped buying it because it was so much sugar and so unhealthy, I should try making my own...it is good stuff.

I eat oatmeal every morning. I never knew oatmeal was porridge!

Michael Thompson

The original is fine sugar wise. It’s the flavoured varieties that are loaded with sugar, the golden syrup one is probably the worst.

Gadgetman

I’m surprised you don’t use Scott's Porage Oats, being a Scotsman! I use a jug in the microwave but it’s a Fireking or Pyrex glass one.

Gadgetman

NICE..So What (About) Or Is Peas Porridge, You Know---"Peas Porridge Hot, Peas Porridge Cold, Peas Porridge In The Pot, 9 Days Old"?

If I have porridge it is Quaker Oat So Simple Original, which has only 1 gram of sugar per 100 grams of oats. Use ground sweet cinnamon as a sweetener with some dried fruit or cut mixed peel.

The food industry is forced by law to put ingredients in descending order by volume or weight (sorry can't remember which, it might even differ by product type or be manufacturers choice). They're also required to put the percentage on any named ingredients. They don't want you to know this because it allows reverse engineering on products like this. Here, we know that all the named products come to 82.3% as far as I can make out on the small writing on the video. Salt and natural flavourings must each be no greater than 1.3% because they come after the apple pieces so we're up to around 84-85%, although we can go a bit further and see in the nutrition table that salt is 0.27g/100g so natural flavourings would be less than that meaning the added sugar must be a little over 17%. If you want to replicate the Quaker packs there's your recipe 😁

I'm torn between feeling appalled that a scotsman would make porridge in a microwave and feeling the way I do when I see a korean chef use scissors to cut up beef in a restaurant (ie. Well, it does the job so who cares). I've tried the microwave route myself but it just doesn't taste as good to me as doing it on the stovetop but it's definitely more convenient. And no salt for the first five minutes, just two-to-two-and-a-half parts by weight of water to one of oats and lots of stirring to get the starch to come out and play, then after five minutes at high heat (stirring all the time), add salt and the darkest brown sugar I can find, keep mixing until it's all homogenous again, then turn off the hob and add up to a half-part-by-weight of milk and mix and then serve. Funny how something so basic is so fecking comforting.

Mark Dennehy

Yes.

Big Clive

I've never tried fried porridge. I suppose you could make savoury porridge fritters.

Big Clive

Porridge, is that we'd call Oatmeal on this side of the pond?

I never tried porridge, but seeing this makes me want to try!

Paul Schuur

Hmm, that porridge and some tasty Stornoway black pudding on top. Yummie

After looking up ”fried porrige” it seems that it has become a hot item, sorry, on the hipster/foodie scene over here in Sweden. 😲

Magnus Franzon Uvebrant

oops! Hi Clive. I remember being served fried porrige as a child in the 60/70’s. No, i did NOT like it. Simply take the leftovers from brakfast, fry it up, lunch is served ... You should compete in the ”The World Porridge Making Championship has been running since 1994, giving a main prize of the "Golden Spurtle" trophy and the title "World Porridge Making Champion" 😋. More info here: <a href="https://goldenspurtle.com/" rel="nofollow noopener" target="_blank">https://goldenspurtle.com/</a>

Magnus Franzon Uvebrant

Hi Clive!

Magnus Franzon Uvebrant

i like those sachet things but they are not plastic lined you have to measure the liquid (i just do it by eye) also you can put butter on porridge its an old timey thing here in australia

Steven Cox

I had it for breakfast for years then realised it's yet another thing that sends my blood sugar into orbit, so had to give it up. I still miss it

Phil Collins

Never understood sweet porridge, maybe it's a Glasgow thing. Porridge for me has always been oats, milk and salt with a splash of cold milk over the top, these days it's oatly barista milk but nothing else has changed, other than it too goes in the angry pixie box rather than a saucepan.

The Tinkering Shed

Being Canadian of Scottish decent I have been eating oatmeal just about daily for about 65 years. In Canada we have Quaker Quick Cooking Oatmeal, not instant. I use a plastic individual yogurt container as a measure into a Corning Ware bowl, add a 1/4 cup frozen blueberries and microwave for 3 minutes then served with butter and brown sugar and sometimes cream. As for the pancakes I prefer real maple syrup from local producers.

Ah yes, so it was. I think porridge also falls into the category of culinary napalm. Easy to cook but I've had to abandon many a jug of porridge when it just didn't cool down in time before I had to head out the door to work.

Big Clive

Clive, It was I that sent you the American grits. Actually I like them many different ways. As you said with butter, when I am being a purist. And when I feel like adding a bit more flavor. I add chopped bacon and a little bit of mild shredded cheddar cheese. Recently I have experimented and made eggy grits. During the cooking process when the grits are just finished absorbing most of the water and still a bit fluid and haven't thickened up yet I take 1 egg per serving of grits that has been at room temp ~20c and beaten. Slowly add the beaten eggs to the very hot grits while slowly stirring. Remember this stuff is like culinary napalm.

Charles Bruckner

They're described on the packet as rolled oat flakes.

Big Clive

I personally believe that the biggest cause of cancer is the sustained stress people are put under in modern "society".

Big Clive

Yes, grits are savory. They're just [stone-ground optimally] cornmeal, water, butter and salt. Similar to Italian polenta. 'Instant' or 'quick' grits are not nearly as good, though they are more convenient.

I have this hillarious thought of Clive doing a Kenny Everett 'Reg Prescott' style cooking tutorial. <a href="https://youtu.be/KbsAU0emA2A" rel="nofollow noopener" target="_blank">https://youtu.be/KbsAU0emA2A</a>

Nuts 'n' Proud

I have steel cut oats every day with either cranberries or blueberries. I will try preparing your way, minus the sweet. I am floored by how short your cooking time is! I can tell yours are not rolled oats. Are they pinhead? Groats? Steel cut?

Thanks Clive. I make my porrigde in the 'Ding too. I'm an insulin addict and its a good slow release. I have a small measuring cup and fill it to the brim. I guess it's about 50 grammes. I add 2 of the same cups of water and nuke it. I don't add fruit (yuk) or sweeteners. I do like a little milk and let it float. On a naughty day I'll put a spoon of jam or apple puree on. Bon appetit :D

Nuts 'n' Proud

Everything causes cancer. Babies and old people cause cancer.

Mark Trombley