Hey man, the HIGHLIGHT of my trip to Scranton this Saturday will be to stop by Chickie’s Diner and have an omlette with a side of Scrapple.
Ahhh…Scrapple- comprised of meat products not high enough quality to be used in a hot dog. 
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When I went to China, I was introduced to congee, which is a kind of rice porridge. You basically just cook the rice with way more liquid than you’d use for making rice, and cook for a long time so that the rice releases a lot of starch and you end up with this thick liquidy stuff.
Congee by itself is basically a blank slate; you can dress it up a thousand different ways. Chicken congee was the most common I saw. Make it with chicken stock instead of water, add some shredded chicken, and hey presto, chicken congee.
I had shrimp congee, too. At least, I hope it was shrimp.
Yes, everyone knows true Scotsmen never put sugar on their porridge.
Have you ever had oatmeal, cream of wheat, Wheatena, farina, grits, Maypo, kasha, cornmeal mush, polenta, semolina pudding, or congee? They’re all types of porridge.
Oops, I guess I was way late.
Porridge topped with a mix of ground, roasted sesame-seeds and salt (gomasio) with a swirl of butter is just wonderful fare.
On a recent trip to SE Asia I had a black-rice porridge with roasted coconut and fresh fruit, and that was damned near the best thing I’d ever tasted. Going back in four weeks and that will be my first stop after getting off the plane. 
Nor do I, as I like my oatmeal savory. I make steel cut oatmeal seasoned with thyme and a bit of salt. When it’s done, I crumble up a piece of bacon and mix it in and top it with a fried egg. Beats all that sweetened yuck hands down.
I prefer to put dried cranberries in my oats while it cooks. Or chunks of apple, some sugar, and some cinnamon.
Quick oats don’t get fruit. I use them to make gruel, and give them a squirt of sugar-free imitation maple syrup.
I used to like the brown sugar and cinnamon route, but finally realized that it was hiding the nutty flavor of the oatmeal, which I like. If I want sugary, I make pancakes or waffles instead.
Interestingly, I eat my oat porridge sweet, but my corn porridge savory.
But my fav may have been the rice porridge that my sons got when they were being weaned: made with just a little apple juice stirred in with the water, the rice cereal was awesome. MrsEsq. (now ex-MrsEsq.) used to have to hit me when I ate too much of it myself. 
The closest I’ve come to wheat porridge is what happens when you leave Wheaties in the bowl with the milk too long. 
This thread is reminding me of that old CoCo Wheats commercial I used to see all the time.
I think I had it once and was disappointed.
Do I really want to know what scrapple is?
And porridge is made from oats. All these other things being discussed are nae porridge.
I’ve had steel cut oats with butter and salt and they were remarkably good, similar to rice with butter and salt. But only once, I can’t seem to get past the thinking ‘gotta put sugar and milk on oatmeal’.
Porridge, Oatmeal, Cream of Wheat, Maypo. it’s all mush to me.
What brand of s/f syrup? I have yet to find a s/f maple syrup that I like.
Some misfortunate wights in Britain stir in Golden Syrup.
I adore both oats and Golden Syrup but never should the twain meet.** East, West, Salt is Best.**
What is Golden Syrup? Is it like corn syrup with caramel coloring?
What’s with the “steel cut” thang? Does this impart some selection of vitamins and minerals to the product?
Is there a holy war between the disciples of “steel cut” vs. the acolytes of “stone ground”? Does “stone ground” impart a different selection of vitamins and minerals? What is the right oat to eat?
The general distinction is between steel cut and rolled oats. The difference is in the texture and flavor, not in the vitamins.
Here have an annoying commercial.
sobs Tis nectar: the food the lotus-eaters had for special days as a treat.
Might be too sweet for American taste.