Porridge

[Johnny L.A.]

Steel-cut oats are simmering now, with a dash of salt and some dried cranberries.

Another kind of porridge I like is Cream of Wheat (farina). Haven't had it in ages though, since the steel-cut oats bin is right at the entrance of the supermarket. Hm... I wonder if they have farina in the bulk bins? Or maybe even semolina?

And then there's the good ol' Southern porridge, grits. In the immortal words of Mr. Horse, 'No, sir, I don't like it!' (http://www.youtube.com/watch?v=R6Mj1Us13Yk) Of course, I've never had it home-cooked.

Dad used to like a porridge of leftover white rice with milk and sugar.

What kind of porridge do you like?

[Johnny L.A.]

Damn. I meant to post in Cafe Society.

[twickster]

Moved MPSIMS --> Cafe Society.

twicks, who was on a major Cream of Wheat kick last winter

[Wile E]

I like steel cut or quick cooking oats, can't abide instant anymore. I like oats sweet or savory but tend to go sweet most of the time. I also like cream of wheat.

I more recently acquired a taste for grits and I think the key is never ever eat instant grits. Grits are made much better with the addition of cheese but are still tolerable with just butter and salt. Some people like them sweet, I don't.

I currently have all of the above in my fridge.

[Johnny L.A.]

I like oats sweet or savory

What do you put in the latter?

I have instant oatmeal three mornings a week on my commute. Actually, it's often not porridge. It's gruel. With gruel, I don't need a spoon and can just drink it as I drive. That gets imitation, low-cal maple syrup.

[Ike Witt]

I want to make some porridge now that I have a spurtle.

[evilbeth]

I am a fan of sweet porridge.

I love steel-cut oats, quick cooking oats and I can even eat instant if there's nothing else. For instant or quick cooking, I prefer them with butter, extra milk and some preserves mixed in. That's how I was raised. For steel-cut oats, I prefer fruit (either cooked with dried fruit--blueberries, cranberries--or fresh mixed in at the end) and/or some honey.

I adore grits with the same accompaniments as instant oats. I have been known to eat savory grits with cheese at times but I prefer them sweet.

One of my favorites is leftover short-grain rice, mixed with a bit if milk and either butter and sugar or fresh fruit--usually peaches and/or strawberries.

[evilbeth]

I forgot about Cream of Rice. I lived on that as a kid. I was excited when my daughter was a baby--I had an excuse to stock up on rice cereal!

I cannot stand Cream of Wheat.

[evilbeth]

Oh, and Ready Brek was common when I was a child when my relatives would bring it from England when they visited.

Now I am hungry.

[Johnny L.A.]

I cannot stand Cream of Wheat.

For a long time I preferred Cream of Wheat to oatmeal. But Cream of Wheat needs milk and sugar. Steel-cut oat porridge only requires a bit of dried fruit cooked in (or jam added after).

[evilbeth]

Steel-cut oat porridge only requires a bit of dried fruit cooked in (or jam added after).

Thank you for mentioning jam. Every time I tell someone I like jam or preserves in my oatmeal, they act like I am insane.

[Johnny L.A.]

Thank you for mentioning jam. Every time I tell someone I like jam or preserves in my oatmeal, they act like I am insane.

No worries. Now you have proof that you're as sane as I am!

[evilbeth]

No worries. Now you have proof that you're as sane as I am!

I'm not sure if that makes me feel any better! ;)

[needscoffee]

Cream of Wheat (or Farina which is hard to find nowadays; I found it at Wal-Fart) and Malt-O-Meal, both cooked with straight milk instead of water.

[Tethered Kite]

I like both oatmeal and cream of wheat.

At Christmas we have rommegrot, a Norwegian porridge. It's similar to a very thick, very rich bechamel (white) sauce. Butter, cream, flour cooked and sprinkled with cinnamon and sugar.

If we ate it more often than once a year we'd be chubby folks indeed.

[Atomic Mama]

Anybody out there remember Wheatena? I haven't seen it in years. Does this count as "porridge"?

It was hefty stuff, but very tasty. Much better than oatmeal, IMHO.

And what's a "spurtle"?

[missred]

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I'm originally from. We were actually a test family for new product introduction for Little Crow Milling.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn't complete without them.

Rice and cornmeal mush round out the porrige family for me.

[GuanoLad]

So... this isn't about Ronnie Barker and Fulton Mackay?

[needscoffee]

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I'm originally from. We were actually a test family for new product introduction for Little Crow Milling.I haven't seen CoCo Wheat since I was a kid. I didn't even know it was still available.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn't complete without them.

Rice and cornmeal mush round out the porrige family for me.Cornmeal mush is great. I like it better sliced and fried, with maple syrup. They used to sell it in blocks, like Velveeta, ready to slice and fry. I miss it.

[dwyr]

So... this isn't about Ronnie Barker and Fulton Mackay?


This was my first thought too. Love Ronnie.


On topic, instant grits are only fit to be used as spackle. Stone-ground whole grits simmered low and slow for at least 30 minutes 'til nice and creamy are the way to go. I prefer savory to sweet myself. Chilled until firm then sliced and fried they are very tasty indeed.

[devilsknew]

I like warm leftover Minute Rice with with milk, butter, sugar and cinnamon.

[devilsknew]

See, if mom made stuffed peppers or pigs in the blanket, or if Dad made LaChoy, we could always look forward to warm rice porridge with milk, butter, and sugar cinnamon, reheated in the microwave before school, the next morning... One of my favorite breakfasts.

[Elysian]

Rolled oats with cinnamon and brown sugar.

Steel cut oats with a light dusting of sugar and some fruit.

Cream of Rice with sugar and some flavouring.

Coco Wheats plain! No sugar.

Cream of Wheat makes me feel like I'm eating grit. Not like grits, but grit, like when you're walking by the side of the road on a dry day and a truck whooshes by and next time you swallow you taste grit. Nasty.

Instant oatmeal if it's strawberry and cream flavoured.

I had NO IDEA I wasn't the only person in the world who loves leftover rice, milk and sugar!

[Hazle Weatherfield]

Grits, porridge, oats...savory all the way, baby!

[missred]

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I'm originally from. We were actually a test family for new product introduction for Little Crow Milling.I haven't seen CoCo Wheat since I was a kid. I didn't even know it was still available.


Yep. I buy about one box a year. It's hard to find outside of the Great Lakes region, though.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn't complete without them.

Rice and cornmeal mush round out the porrige family for me.Cornmeal mush is great. I like it better sliced and fried, with maple syrup. They used to sell it in blocks, like Velveeta, ready to slice and fry. I miss it.[/QUOTE]

Fried mush is pretty easy to make from scratch too. Just make a double batch of mush and put half of it into a greased loaf pan. Refrigerate and slice it up to fry for supper or breakfast the next morning. Like you, I like it with maple syrup. Cane syrup is good too, but that's a rare treat (damn Type II diabetes :( ).

[Dolores Reborn]

And what's a "spurtle"?

Spurtle. (http://www.ecrater.com/p/182/spurtle) I had to look it up! Cool word.

I'm not a big fan of oatmeal, but I love me some grits! With butter, salt, and pepper. No sugar!

When I was a kid we ate a lot of Malt-O-Meal. With butter, milk, and sugar.

[aruvqan]

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I'm originally from. We were actually a test family for new product introduction for Little Crow Milling.I haven't seen CoCo Wheat since I was a kid. I didn't even know it was still available.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn't complete without them.

Rice and cornmeal mush round out the porrige family for me.Cornmeal mush is great. I like it better sliced and fried, with maple syrup. They used to sell it in blocks, like Velveeta, ready to slice and fry. I miss it.

they marked the price up and labled it polenta...

I eat oatmeal with a couple tbsp raisins or dried cranberries and a splash of cinnamon every morning, about 1ce a month I eat cream of wheat instead.

I really love oatmeal =)

[MrDibble]

I love all kinds of porridge (sweet, that is) - oats, wheat, maize. But my absolute favourite is malted sorghum porridge (Maltabella). There's nothing else like it.

[The Hamster King]

I put soy sauce on my steel-cut oats. It forms a little puddle on the side so as you eat your way down there's some saltiness for the lower layers.

Sugar? Milk? Fruit?

Bleh. What's wrong with you people?

[needscoffee]

I love all kinds of porridge (sweet, that is) - oats, wheat, maize. But my absolute favourite is malted sorghum porridge (Maltabella). There's nothing else like it.Send some over here!

[Johnny L.A.]

At Christmas we have rommegrot, a Norwegian porridge. It's similar to a very thick, very rich bechamel (white) sauce. Butter, cream, flour cooked and sprinkled with cinnamon and sugar.

Do you have a recipe for Norwegian potato-and-barley porridge? i think it's called 'jordeplegrøt'.

[Johnny L.A.]

My steel-cut oats and dried cranberries have been simmering for half an hour. They're done and ready to eat.

Only, I've just realised I'm not hungry. *sigh*

[Tapioca Dextrin]

Rolled oats here. I put in a little salt and some raisins in before cooking.