I learned last night that there is an annual porridge cooking competition. I had no idea- I thought that porridge was one of those things you ate when your only other option was going hungry.
Having never eaten (or even seen) a bowl of porridge, I have to ask: does it taste good? Is it even something that people still eat?
If you’ve ever had a bowl of oatmeal, you’ve had porridge.
Oatmeal, cream of wheat/farina . . . I eat both of these fairly regularly.
I prefer the maize variety of porridge myself (with butter, salt and pepper).
Mix chopped dried fruit into your bowl of oatmeal for a healthy and delicious meal that’ll keep you feeling well-fed for hours.
Compared to what?
Another vote for oatmeal, grits, etc. being forms of porridge still commonly eaten today.
I always turned my nose up at oatmeal, then I discovered steel cut oats. Add a little brown sugar on top and I love it for breakfast on a cold morning.
Steel cut oats are clearly the way to go. If you hate oatmeal, try them and you’ll change your mind.
As has been said oatmeal is a form of porridge, but in general, back in the day, porridge was often thought to be more of a savory than a sweet dish, and often made with barley instead of oatmeal.
So, think of medieval porridge as a super thick barley stew. Often a little taste of meat for flavor instead of raisans, etc.
Mind you oatmeal is porridge, not saying it isn’t.
Porridge is great. But then, I am Scottish and thus contractually obliged to think that.
I take mine with sugar and sometimes raisins. Great with golden syrup too.
Mmm…
I had oatmeal porridge this morning, made in my rice cooker. The best thing about using the rice cooker is that it knows when it’s finished cooking, i.e. when all the water has boiled away at which point it sounds a buzzer. I just toss in some old fashioned oats and about four times as much water by volume, a dash of cinnamon and whatever fruit I feel like (raisins, apples, bananas, berries in season), push a button and walk away. It’s cheap (50¢ per pound in bulk at my grocery store), fast (maybe a minute of prep time), supposedly healthy and surprisingly filling.
Not salt? :dubious:
I have no input on this subject whatsoever except to say I found this thread title to be particularly odd.
Many of my formative years were spent in Scotland, so porridge (cooked oatmeal) was a daily staple. Mostly we’d have it with dried fruit, butter, milk and brown sugar. You add a pinch of salt during cooking. It’s awesome stuff, very good for you and tasty. I should really get back in the habit.
Porridge was such a staple that it used to be cooked, poured into a drawer to cool, then eaten over several days.
Yes. I was particularly recommended to have it as a breakfast food when I was pregnant, lots of longlasting carbs for energy, and a bit of golden syrup added for instant energy boost. Better than the normal crap I’d eat for brekkie otherwise 
Love the stuff. Generally have it once a week or so. My three year old often requests it for breakfast.
It’s what’s for breakfast in this house during winter - sweetened with a little date paste, stewed rhubarb or mashed banana and chopped almonds - the 2 year old really likes it too. It’s also a common menu item at most cafes around the city in various forms (always sweet though).
(bolding mine)
Who eats raw oatmeal? My point being; when is oatmeal referred to as “oatmeal”?
I guess oatmeal is a specific kind of porridge as porridge can be made from a variety of grains. So oatmeal can be called either oatmeal (specifically) or porridege (generally). At least that’s the way I see it.
Nope. Just because some douchebag says “oh yeah, all Scots eat their porridge with salt”, doesn’t make it true.
I’m not saying all Scots eat their porridge sweet. Some folk eat it with salt, some don’t. I’m Scottish, and I eat my porridge sweet.
Same as those folk who claim that we eat deep-fried Mars bars. I’ve never met anyone who’s actually eaten one.
[Can o’ worms, successfully opened]