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OT - Porage
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KingOfGlop
May 13, 2013, 9:32:06 AM5/13/13
to
Good evening boys and girls!
Is there any more comforting dish than porage?
As I write, it's 3 a.m. GMT and, half an hour ago, I woke up screaming from one of those nightmares involving being pursued by gay axe murderers on bad acid through a wasted countryside covered in Jungian archetypes. You know the sort of thing I mean.
I was too frightened to go back to sleep so comfort food was called for.
So, porage.
50 gm porage oats, Scottish, that goes without saying, in a litre glass jug, 300 gm full fat milk and a pinch of salt. Stir and microwave on full power (750 watts) for 4 minutes. 30 gm 85% cocoa solids dark chocolate coarsely chopped and stirred in roughly.
Into a wide soup plate.
Sprinkle a thick coating of dark muscovado sugar all over the porage.
Eat and be comforted.
On the other hand, bread and butter pudding is balm for a tortured soul.
Oh well!
Love
John
Boron Elgar
May 13, 2013, 10:48:29 AM5/13/13
to
On Mon, 13 May 2013 06:32:06 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:
Good to hear from you, John. Sorry about the nightmare, but the remedy
you came up with sounds mighty tasty.
Boron
wrote:
you came up with sounds mighty tasty.
Boron
Alan
May 13, 2013, 11:00:11 PM5/13/13
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"KingOfGlop" wrote in message
news:8fc3571d-c687-4c4f...@googlegroups.com...
Alan
Bertie Doe
May 14, 2013, 6:54:28 AM5/14/13
to
"KingOfGlop" wrote in message
news:8fc3571d-c687-4c4f...@googlegroups.com...
>
>Good evening boys and girls!
>
>Is there any more comforting dish than porage?
For breakfast I used to have porridge made with full fat milk and covered
>
>Is there any more comforting dish than porage?
with maple syrup. It's now made with water and gets 1 tsp of sugar
substitute. I now suffer from daymares. Regards Bertie. Feeling twice
healthy and thrice miserable.
Peter Flynn
May 29, 2013, 5:49:37 PM5/29/13
to
On 05/14/2013 11:54 AM, Bertie Doe wrote:
>
>
> "KingOfGlop" wrote in message
> news:8fc3571d-c687-4c4f...@googlegroups.com...
>
>>
>> Good evening boys and girls!
>>
>> Is there any more comforting dish than porage?
Good to see the Scottish spelling :-)
>
>
> "KingOfGlop" wrote in message
> news:8fc3571d-c687-4c4f...@googlegroups.com...
>
>>
>> Good evening boys and girls!
>>
>> Is there any more comforting dish than porage?
> For breakfast I used to have porridge made with full fat milk and
> covered with maple syrup. It's now made with water and gets 1 tsp of
> sugar substitute. I now suffer from daymares.
> Regards Bertie.
> Feeling twice healthy and thrice miserable.
it unsweetened nowadays, but when I was a small boy visiting my
great-aunt in Devon, she made it with full-cream Jersey milk and it came
topped with brown sugar and clotted cream :-)
But into my brown bread goes a handful of porridge oats, plus the bran
dust and fragments from the end of the packet of All Bran. Just for good
measure. But no clotted cream :-(
///Peter
Janet Bostwick
May 29, 2013, 7:50:39 PM5/29/13
to
On Wed, 29 May 2013 22:49:37 +0100, Peter Flynn <pe...@silmaril.ie>
wrote:
>On 05/14/2013 11:54 AM, Bertie Doe wrote:
>>
>>
>> "KingOfGlop" wrote in message
>> news:8fc3571d-c687-4c4f...@googlegroups.com...
>>
>>>
>>> Good evening boys and girls!
>>>
>>> Is there any more comforting dish than porage?
>
>Good to see the Scottish spelling :-)
>
>> For breakfast I used to have porridge made with full fat milk and
>> covered with maple syrup. It's now made with water and gets 1 tsp of
>> sugar substitute. I now suffer from daymares.
>> Regards Bertie.
>> Feeling twice healthy and thrice miserable.
>
>I know the feeling. Mine was always made with water (habit) and I prefer
>it unsweetened nowadays, but when I was a small boy visiting my
>great-aunt in Devon, she made it with full-cream Jersey milk and it came
>topped with brown sugar and clotted cream :-)
snip
I can picture that. ;o) What a memory to treasure. So they still
raise Jerseys there? I haven't seen a Jersey in years and years and
years
Janet US
wrote:
>On 05/14/2013 11:54 AM, Bertie Doe wrote:
>>
>>
>> "KingOfGlop" wrote in message
>> news:8fc3571d-c687-4c4f...@googlegroups.com...
>>
>>>
>>> Good evening boys and girls!
>>>
>>> Is there any more comforting dish than porage?
>
>Good to see the Scottish spelling :-)
>
>> For breakfast I used to have porridge made with full fat milk and
>> covered with maple syrup. It's now made with water and gets 1 tsp of
>> sugar substitute. I now suffer from daymares.
>> Regards Bertie.
>> Feeling twice healthy and thrice miserable.
>
>I know the feeling. Mine was always made with water (habit) and I prefer
>it unsweetened nowadays, but when I was a small boy visiting my
>great-aunt in Devon, she made it with full-cream Jersey milk and it came
>topped with brown sugar and clotted cream :-)
I can picture that. ;o) What a memory to treasure. So they still
raise Jerseys there? I haven't seen a Jersey in years and years and
years
Janet US
Peter Flynn
May 30, 2013, 6:44:52 PM5/30/13
to
and there were several Jersey herds locally; plus my mother is from
Devon, so "cream" to me always meant something the spoon would stand
upright in, not the miserable, thin, watery stuff you see in the grocery
:-) The great-aunt in question always used to add a tablespoon of
clotted cream to her bread when mixing the ingredients.
///Peter
Janet Bostwick
May 30, 2013, 8:45:47 PM5/30/13
to
On Thu, 30 May 2013 23:44:52 +0100, Peter Flynn <pe...@silmaril.ie>
Each summer I would stay with an aunt and uncle in middle Wisconsin.
We would drive to the local cheese factories to get cheese and cream.
My aunt always took along a blue glass Mason canning jar with a zinc
lid for the cream. The spoon did stand up in that cream. The first
time I saw it, I didn't know what it was. I'd never seen cream like
that. (smile)
Janet
We would drive to the local cheese factories to get cheese and cream.
My aunt always took along a blue glass Mason canning jar with a zinc
lid for the cream. The spoon did stand up in that cream. The first
time I saw it, I didn't know what it was. I'd never seen cream like
that. (smile)
Janet
graham
Jun 4, 2013, 11:04:02 AM6/4/13
to
"Peter Flynn" <pe...@silmaril.ie> wrote in message
news:b0q335...@mid.individual.net...
> On 05/30/2013 12:50 AM, Janet Bostwick wrote:
>> On Wed, 29 May 2013 22:49:37 +0100, Peter Flynn <pe...@silmaril.ie>
>> wrote:
>>
>>> On 05/14/2013 11:54 AM, Bertie Doe wrote:
>>>>
>>>>
>>>> "KingOfGlop" wrote in message
>>>> news:8fc3571d-c687-4c4f...@googlegroups.com...
>>>>
>>>>>
>>>>> Good evening boys and girls!
>>>>>
>>>>> Is there any more comforting dish than porage?
>>>
>>> Good to see the Scottish spelling :-)
>>>
>>>> For breakfast I used to have porridge made with full fat milk and
>>>> covered with maple syrup. It's now made with water and gets 1 tsp of
>>>> sugar substitute. I now suffer from daymares.
>>>> Regards Bertie.
>>>> Feeling twice healthy and thrice miserable.
>>>
>>> I know the feeling. Mine was always made with water (habit) and I prefer
>>> it unsweetened nowadays, but when I was a small boy visiting my
>>> great-aunt in Devon, she made it with full-cream Jersey milk and it came
>>> topped with brown sugar and clotted cream :-)
>> snip
>> I can picture that. ;o) What a memory to treasure. So they still
>> raise Jerseys there? I haven't seen a Jersey in years and years and
>> years
>
> I spent some years of my early life in a tiny village in East Anglia,
Where?
>> On Wed, 29 May 2013 22:49:37 +0100, Peter Flynn <pe...@silmaril.ie>
>> wrote:
>>
>>> On 05/14/2013 11:54 AM, Bertie Doe wrote:
>>>>
>>>>
>>>> "KingOfGlop" wrote in message
>>>> news:8fc3571d-c687-4c4f...@googlegroups.com...
>>>>
>>>>>
>>>>> Good evening boys and girls!
>>>>>
>>>>> Is there any more comforting dish than porage?
>>>
>>> Good to see the Scottish spelling :-)
>>>
>>>> For breakfast I used to have porridge made with full fat milk and
>>>> covered with maple syrup. It's now made with water and gets 1 tsp of
>>>> sugar substitute. I now suffer from daymares.
>>>> Regards Bertie.
>>>> Feeling twice healthy and thrice miserable.
>>>
>>> I know the feeling. Mine was always made with water (habit) and I prefer
>>> it unsweetened nowadays, but when I was a small boy visiting my
>>> great-aunt in Devon, she made it with full-cream Jersey milk and it came
>>> topped with brown sugar and clotted cream :-)
>> snip
>> I can picture that. ;o) What a memory to treasure. So they still
>> raise Jerseys there? I haven't seen a Jersey in years and years and
>> years
>
> I spent some years of my early life in a tiny village in East Anglia,
> and there were several Jersey herds locally; plus my mother is from
> Devon, so "cream" to me always meant something the spoon would stand
> upright in, not the miserable, thin, watery stuff you see in the grocery
> :-) The great-aunt in question always used to add a tablespoon of
> clotted cream to her bread when mixing the ingredients.
>
back to get some fabulous, double cream from a Jersey herd.
Graham
Peter Flynn
Jun 22, 2013, 6:30:28 PM6/22/13
to
>> and there were several Jersey herds locally; plus my mother is from
>> Devon, so "cream" to me always meant something the spoon would stand
>> upright in, not the miserable, thin, watery stuff you see in the grocery
>> :-) The great-aunt in question always used to add a tablespoon of
>> clotted cream to her bread when mixing the ingredients.
>>
> Whenever we went to Lowestoft, we always called in to Shipmeadow on the way
> back to get some fabulous, double cream from a Jersey herd.
gone, a heart attack in the 70s I believe. Kate sold the farm and moved
away with the boys, and my parents lost touch with her. She was a
wonderful cook, professionally trained, and her kitchen always smelled
of bread.
///Peter
graham
Jun 23, 2013, 12:07:41 PM6/23/13
to
news:b2mms4...@mid.individual.net...
WOW! What a small world!
The last time we called by to get cream was just after he had died and Kate
told us that she was putting the herd and farm up for sale. My parents were
very upset as they had really liked K & A.
After a few days, that cream wasn't spoonable any more but was so thick it
could be spread with a knife, pretty much like marscapone.
We lived in Debenham, in Suffolk and my parents always went out of their way
to find the finest food.
Graham
The last time we called by to get cream was just after he had died and Kate
told us that she was putting the herd and farm up for sale. My parents were
very upset as they had really liked K & A.
After a few days, that cream wasn't spoonable any more but was so thick it
could be spread with a knife, pretty much like marscapone.
We lived in Debenham, in Suffolk and my parents always went out of their way
to find the finest food.
Graham
Peter Flynn
Jul 21, 2013, 5:52:51 PM7/21/13
to
> The last time we called by to get cream was just after he had died
> and Kate told us that she was putting the herd and farm up for sale.
> My parents were very upset as they had really liked K & A.
> After a few days, that cream wasn't spoonable any more but was so
> thick it could be spread with a knife, pretty much like marscapone.
///Peter
Peter Flynn
Oct 10, 2013, 4:42:58 PM10/10/13
to
On 06/23/2013 05:07 PM, graham wrote:
> The last time we called by to get cream was just after he had died and Kate
> told us that she was putting the herd and farm up for sale. My parents were
> very upset as they had really liked K & A.
I visited with my mother recently and found out more.
> told us that she was putting the herd and farm up for sale. My parents were
> very upset as they had really liked K & A.
Can you email me off-group and I'll fill you in, as this is OT here.
///Peter
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