How do you like your porridge ?

[terry m]

I thought I would have a go at making porridge the traditional Scottish way with just oats, water and a pinch of salt. So amid cries of "gross", "disgusting" and " if you ruin my saucepan you are toast" from Mrs Terry I cooked up a bowl for lunch. Actually it was not unpleasant to my palate and made a change from the sweetened micro wave stuff we normally buy, although I like that too. A modest bowl was very filling and as oats are slow release energy I didn't feel hungry all afternoon. According to the instructions I used the secret is in simmering the oats long enough, and not adding the pinch of salt until the ten minute point. Has anyone else any traditional foods they like, Scottish or otherwise?

[pbutts]

Just oats and dried cranberries. Bring the water and cranberries to a boil then add the oats, lower the heat and stir until porridge.

[MinusHD]

When I do eat it, I prefer a little brown sugar (or honey) and cinnamon.

[Jock Scot]

Put the required amount of porridge oats in a bowl, cover(just) with milk and microwave for two minutes 20 seconds, then add salt( half a teaspoon for me) stir in add milk to cover and microwave for one minute 10 seconds , leave to stand for five minutes, add more milk if required and eat.

[rebelrouser]

Bring oats and milk to boil. Simmer 2 minutes. Cover and remove from heat. Place in refrigerator. In morning, simply heat up and eat. Perfect every time. Make sure you buy "steel cut" oats.

[Pleater]

The way my mother did it was the porridge and water were put in a pan on the hotplate of the fire oven in the evening - it was built into the centre of the house, the fireplace in the living room and the hotplate below the oven above were behind it between the kitchen and dining room.

Once cooked it was moved off the heat, and when cool it went into the pantry. Next morning it was tipped out, a solid piece, and cut up to be dropped into hot milk according to however many wanted feeding.

We usually added jam and stirred it in at the table.

Anne the Pleater :ootd:

[Liam]

Put the required amount of porridge oats in a bowl, cover(just) with milk and microwave for two minutes 20 seconds, then add salt( half a teaspoon for me) stir in add milk to cover and microwave for one minute 10 seconds , leave to stand for five minutes, add more milk if required and eat.

Following my aortic valve replacement I am on a low sodium diet. I am learning to enjoy foods without salt. I have tried the low sodium packaged oat meal, but haven't yet tried making it from scratch.

[tundramanq]

I use pinhead oats and the can's instructions (simmer 20/25 minutes). They have a great nutty taste with nothing else added. But I have popped in cinnamon or honey or butter or bacon bits or pecans ... etc. Everything seems work.

[room2ndfloor]

Following my aortic valve replacement I am on a low sodium diet. I am learning to enjoy foods without salt. I have tried the low sodium packaged oat meal, but haven't yet tried making it from scratch.

Go ahead, try it. Made-from-scratch oat porridge is only slightly more difficult than making a jam sandwich, and the texture is far superior to the packaged instant oats.

[Profane James]

I thought I would have a go at making porridge the traditional Scottish way with just oats, water and a pinch of salt. So amid cries of "gross", "disgusting" and " if you ruin my saucepan you are toast" from Mrs Terry I cooked up a bowl for lunch. Actually it was not unpleasant to my palate and made a change from the sweetened micro wave stuff we normally buy, although I like that too. A modest bowl was very filling and as oats are slow release energy I didn't feel hungry all afternoon. According to the instructions I used the secret is in simmering the oats long enough, and not adding the pinch of salt until the ten minute point. Has anyone else any traditional foods they like, Scottish or otherwise?

I've prepared them this way my whole life, wasn't aware it was the particular Scottish way. I have usually added the salt earlier, but will now try after the ten minute mark ...