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The porridge thread

I have just finished a bowl of porage (I prefer that way of spelling it). I make it by mixing a cup of cold water with half a cup of porage. I bring it to the boil in a saucepan and transfer it straight away to a bowl where I leave it to stand for 5 minutes. The other way is to continuously stir it in the saucepan for 5 minutes as it heats up. I prefer the leave it be method which takes exactly the same time but is not so labour intensive.

Today's porage I had with two spoons of St. Dalfour blackcurrant preserve. Usually I have it on its own. I have dabbled with Maple Syrup before. That stuff is absolutely delicious.
 
I'm still waiting for opinions on whether a touch of salt enhances an otherwise sugar-based porridge recipe. Anyone?
 
The Railway Children:

The trees are moving!
My mouth's dry. Is your mouth dry?
No, but it will be if we don't stop the train with my underwear and get dad out of prison!
 
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