Porridge

Post by **spot** » Sun Oct 12, 2008 11:28 am

All hail to Ian Bishop of Carrbridge, Strathspey. ForumGarden salutes the new World Porridge Making Champion. Northing else in life could match the dignity of the position.Mr Bishop, who has become one of the few local winners of the competition, revealed he had competed in every single championship since they began 15 years ago.

"I remember the first year when it was organised and I had never made porridge before," he said. "I saw the lumps and was told I had to stir like hell. I am delighted to have won it at long last."

http://news.bbc.co.uk/1/hi/scotland/hig ... 665854.stm

Flamethrower · Post by **Flamethrower** » Sun Oct 12, 2008 11:32 am

The Quaker on the side of the cardboard container is smiling.

sunny104 · Post by **sunny104** » Mon Oct 13, 2008 8:08 am

I make good porridge too.

but I prefer grits.

littlemissgiggle · Post by **littlemissgiggle** » Mon Oct 13, 2008 9:13 am

ooh i love porridge,

and congratulations, i wonder if i will get to try his someday

Post by **Oscar Namechange** » Mon Oct 13, 2008 5:23 pm

Salt or sugar???

Post by **Oscar Namechange** » Mon Oct 13, 2008 6:17 pm

fuzzy butt;1019487 wrote: I thought you meant the Tv series

I did too.

I was expecting to see Ronnie Barker in a cell.

Post by **spot** » Mon Oct 13, 2008 6:31 pm

fuzzy butt;1019487 wrote: I thought you meant the Tv series

That wouldn't come under Current Events, that would come under Historical Artefacts.

CARLA · Post by **CARLA** » Mon Oct 13, 2008 7:26 pm

Exactly what is "Porridge"??? never had it. :-2

Post by **spot** » Mon Oct 13, 2008 9:03 pm

CARLA;1019605 wrote: Exactly what is "Porridge"??? never had it. :-2

It's what in the US you'd call livestock feed. One of the grain plants like wheat or barley or rye is called oats. Like the others it's threshed and winnowed, the seeds are put through rollers just like barley is after malting for beer. The rolled oats are called porridge oats.

If you boil them in milk with a bit of salt for a while they make a breakfast cereal. If the oats are rolled coarse it's a coarse dish, it can be fine. Fine's usually used on babies or small children. It only needs a couple of minutes boiling. Coarse oats might take more like six minutes.

It's eaten everywhere in the United Kingdom but with regional variations. In Scotland they're invariably eaten standing to do honour to the dish, it is the staple of all Scots which none would deny. In England there are people capable of sweetening it but they never admit the act, it being sacrilegious.

Odie · Post by **Odie** » Mon Oct 13, 2008 9:06 pm

You can also buy Quaker Oats instant, mmmmmmmm

I have it nitely with brown sugar and milk and its good for you!

Post by **spot** » Mon Oct 13, 2008 9:13 pm

Here we see the traditional harvesting of oats in Northern Europe.

Post by **spot** » Mon Oct 13, 2008 9:18 pm

Odie;1019647 wrote: You can also buy Quaker Oats instant, mmmmmmmmThat, I think, is a variation in which the hulled grain, or groat, is steel sliced before rolling. The process is known in England but traditionalists prefer to roll their groats whole.

sunny104 · Post by **sunny104** » Tue Oct 14, 2008 7:09 am

CARLA;1019605 wrote: Exactly what is "Porridge"??? never had it. :-2

oatmeal

sunny104 · Post by **sunny104** » Tue Oct 14, 2008 7:11 am

Odie;1019647 wrote: You can also buy Quaker Oats instant, mmmmmmmm

I have it nitely with brown sugar and milk and its good for you!

that's what we get. The kiddies like it. They like it with a spoon of jam mixed into it. :-6

Post by **spot** » Tue Oct 14, 2008 7:11 am

sunny104;1019874 wrote: oatmeal

Swot I said!!!

sunny104 · Post by **sunny104** » Tue Oct 14, 2008 7:14 am

spot;1019644 wrote: It's what in the US you'd call livestock feed. One of the grain plants like wheat or barley or rye is called oats. Like the others it's threshed and winnowed, the seeds are put through rollers just like barley is after malting for beer. The rolled oats are called porridge oats.

If you boil them in milk with a bit of salt for a while they make a breakfast cereal. If the oats are rolled coarse it's a coarse dish, it can be fine. Fine's usually used on babies or small children. It only needs a couple of minutes boiling. Coarse oats might take more like six minutes.

It's eaten everywhere in the United Kingdom but with regional variations. In Scotland they're invariably eaten standing to do honour to the dish, it is the staple of all Scots which none would deny. In England there are people capable of sweetening it but they never admit the act, it being sacrilegious.

spot;1019878 wrote: Swot I said!!!

yes but you used 62,000 words to explain it! You could've just said oatmeal like I did!!

Post by **spot** » Tue Oct 14, 2008 7:31 am

sunny104;1019881 wrote: yes but you used 62,000 words to explain it! You could've just said oatmeal like I did!!

Sunny, there's at least six things you know today that you didn't know yesterday and all because of that little post and what's more, they're all important things to know and they're all true. Not many people pack that much teaching into an easily swallowed tall tale.

Just wait til the mistletoe arrives on the market stalls, I'll get my own back.

sunny104 · Post by **sunny104** » Tue Oct 14, 2008 7:47 am

spot;1019895 wrote: Sunny, there's at least six things you know today that you didn't know yesterday and all because of that little post and what's more, they're all important things to know and they're all true. Not many people pack that much teaching into an easily swallowed tall tale.

Just wait til the mistletoe arrives on the market stalls, I'll get my own back.

I shall await my punishment then. :sneaky: