how long does cooked porridge last?
Linda
oats - quite bland but she likes it that way) and 12 hours later she just
went and had some more of it after it sitting out on the table all day. I
would imagine it would still be fine healthwise if a little rubbery as
there's no milk or anything in it, but DH is concerned. I can't seem to
find anything helpful online about it - anyone know if porridge goes off?
Alden Bugley
"Linda" <re...@email.com> wrote in message
news:476508ef$1...@dnews.tpgi.com.au...
Most likely, it won't hurt her, but you're really teaching her bad
housecleaning habits.
A bowl of *ANYTHING* sitting out on the counter for 12 hours is slovenly.
You have no business raising kids. I hope you never have any more, for
their sake.
Shelly
'-)
Linda
"Janet Baraclough" <janet.a...@zetnet.co.uk> wrote in message
news:3130303039303...@zetnet.co.uk...
> The message <476508ef$1...@dnews.tpgi.com.au>
> from "Linda" <re...@email.com> contains these words:
>
>> I make porridge for my toddler every morning - (just straight water and
>> oats - quite bland but she likes it that way)
>
>
>
> and 12 hours later she just
>> went and had some more of it after it sitting out on the table all day.
>> I
>> would imagine it would still be fine healthwise if a little rubbery as
>> there's no milk or anything in it, but DH is concerned. I can't seem to
>> find anything helpful online about it - anyone know if porridge goes off?
>
> Traditionally, in ye olde days Scotland, a big potful was made
> overnight or early morning, served up for breakfast and the leftovers
> eaten that night... by which time it had solidified enough so it could
> be cut in slices. But houses were cold back then, and the pot would have
> had a lid.
>
> In a centrally heated house, I wouldn't leave warm, half eaten food
> out on the table all day, slowly cooling and uncovered. Those are ideal
> conditions for rapid bacterial growth (especially, if she has already
> been dabbling fingers in the dish as toddlers sometimes do). Better to
> cover it and keep it somewhere cool .
>
> Janet. (Scotland)
Thanks Janet - yeah it's not a habit I would want to encourage but she
obviously grabbed a chunk of it this morning and put it in a bowl on the
bench where she's allowed to put her snacks so they are accessible to her
all day in case she's hungry and we were most surprised to see her with it
tonight!
At any rate, it's got to be a lot better than other stuff she's put in her
mouth at various other times.
Linda
"Alden Bugley" <a.bu...@baldandugly.com> wrote in message
news:fk35pl$t1h$1...@aioe.org...
end??) but I found it amusing anyway. Thanks for the counselling and
parental advice.
Lou Decruss
>At any rate, it's got to be a lot better than other stuff she's put in her
>mouth at various other times.
And you know what will be in her mouth in about 15 years.
Lou
flitterbit
Phred
Depends on the ambient temperature. :-)
I may have mentioned this before, but why not again... ;-)
A Scottish mate of mine often talks of his boyhood in Scotland decades
ago. One of his tales concerns Scottish porridge. It seems there is
a tradition there (in some parts at least) where you make a big batch
of the brew and pour it into a drawer in the sideboard where it
solidifies and can then be eaten over following days by simply slicing
a piece off the congealed mass as the mood takes you. (I must ask him
if they bother to reheat it.)
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Lou Decruss
wrote:
You'll have to fill in the blank yourself.
Lou
hamburger helper
"Phred" <ppnerkDE...@yahoo.com> wrote in message
news:5skqdlF...@mid.individual.net...
they would make a mess of grits, and pour it into a drawer where it would
solidify. The following day, his mum would slice it up and fry it. That,
with a spoonful of "coal oil" - whatever the hell that is - would fill their
bellies.
HH
Wayne Boatwright
"coal oil" is kerosene by many deifinitions. I can't imagine consuming it.
--
Wayne Boatwright
Date: Dec 13,2007
*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************
sf
<waynebo...@cox.net> wrote:
>Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...
>
>> My Great Grandfather talked of the same tradition, in Central Missouri -
>> they would make a mess of grits, and pour it into a drawer where it
>> would solidify. The following day, his mum would slice it up and fry
>> it. That, with a spoonful of "coal oil" - whatever the hell that is -
>> would fill their bellies.
>>
>> HH
>>
>>
>
>"coal oil" is kerosene by many deifinitions. I can't imagine consuming it.
According to Wiki, it's not. If he came from a family of miners, I'm
not surprised by use of that the terminology. "Grits" is also a
mining term, so "coal oil" probably describes something that resembles
real coal oil... like maple syrup.
--
See return address to reply by email
remove the smiley face first
JoeSpareBedroom
Try leaving a tuna sandwich with mayo on the table all day long and see how
she fares with that.
Wayne Boatwright
I guess it's geographic. In the South, grits would be corn or hominy
grits, cooked into a cereal which would solidify when cold. Coal oil, as
in coal oil lamps, would definitely be kerosene, not an edible syrup.
sf
<waynebo...@cox.net> wrote:
>Oh pshaw, on Sun 16 Dec 2007 09:54:10a, meant to say...
>
>> On Sun, 16 Dec 2007 15:45:36 GMT, Wayne Boatwright
>> <waynebo...@cox.net> wrote:
>>
>>>Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...
>>>
>>>> My Great Grandfather talked of the same tradition, in Central Missouri
>-
>>>> they would make a mess of grits, and pour it into a drawer where it
>>>> would solidify. The following day, his mum would slice it up and fry
>>>> it. That, with a spoonful of "coal oil" - whatever the hell that is -
>>>> would fill their bellies.
>>>>
>>>> HH
>>>>
>>>>
>>>
>>>"coal oil" is kerosene by many deifinitions. I can't imagine consuming
>it.
>>
>> According to Wiki, it's not. If he came from a family of miners, I'm
>> not surprised by use of that the terminology. "Grits" is also a
>> mining term, so "coal oil" probably describes something that resembles
>> real coal oil... like maple syrup.
>>
>
>I guess it's geographic. In the South, grits would be corn or hominy
>grits, cooked into a cereal which would solidify when cold. Coal oil, as
>in coal oil lamps, would definitely be kerosene, not an edible syrup.
The OP's great grandfather probably came from the era when people
"played" with the English language. My grandparents did.
Julie Bove
Cooked food needs to be put in the refrigerator if it has been at room temp.
for 2 hours. I would be worried too. Why was it allowed to sit out all day
like that?
Linda
"Julie Bove" <juli...@verizon.net> wrote in message
news:wCg9j.1706$1R1.1673@trndny02...
herself to all day, such as fruit, sultantas, rice cakes and so on. If she
is hungry and there is nothing there she'll come and bring me a bowl from
"her cupboard" and ask for something, which consequently gets put aside for
later - which is fine. Obviously lunch and dinner she eats at the table
with us, so it would never happen then, but breakfast is a more casual
affair for us with everyone eating at different times, so she obviously
grabbed a handful from her morning porridge bowl and wanted to put it aside
for later.
I go through and clean out all the snacks every evening after she has gone
to bed, but don't fuss too much throughout the day as it's "normally" stuff
which is quite fine to be left around.
As I said to another reply, we were quite surprised to see her with the
porridge, but I wasn't too fussed as there was nothing but water in it,
although I certainly wouldn't want her to make a habit of it.
sf
<janet.a...@zetnet.co.uk> wrote:
> Black treacle looks even more like coal , or oil :-)
I bet it does! We have molasses, which is also a sugar by product and
I think they are two words for the same thing... so it doesn't make
sense in this context.
We also have dark corn syrup
http://www.english-shop.de/images/Karo0DarkCornSyrup1.jpg
Grade B maple syrup makes more sense for this usage
http://www.kingarthurflour.com/shop/images/1159537460665.jpg
Just MO - because the OP hasn't chimed in to give us another clue.
JoeSpareBedroom
news:3130303039303...@zetnet.co.uk...
> "nothing but water in it" would make no difference to the rapid growth
> of bacteria in warm conditions.
That only matters to people who finished high school. Linda obviously
didn't.
Heh. :-)
Linda
>> We have a special bench where she is allowed to put snacks etc to help
>> herself to all day, such as fruit, sultantas, rice cakes and so on.
>
> all-day grazing. It's an eating pattern which could lead to obesity in
> later life.
No offense taken - there are so many various schools of thought and methods
around. I've read many books, and chatted with many people, and I don't
know that there is any one right way to do things, but the advice I am
following is that toddlers burn off energy very quickly and need lots of
healthy snacks at easy access for them to get whenever they want.
Apparantley if their blood sugars get too low that can be a cause of bad
behaviour.
>
>> As I said to another reply, we were quite surprised to see her with the
>> porridge, but I wasn't too fussed as there was nothing but water in it,
>> although I certainly wouldn't want her to make a habit of it.
>
> "nothing but water in it" would make no difference to the rapid growth
> of bacteria in warm conditions.
>
Hmm well thats another matter - thanks for your thoughts.
Julie Bove
>> herself to all day, such as fruit, sultantas, rice cakes and so on.
>
> all-day grazing. It's an eating pattern which could lead to obesity in
> later life.
>
>> porridge, but I wasn't too fussed as there was nothing but water in it,
>> although I certainly wouldn't want her to make a habit of it.
>
> of bacteria in warm conditions.
That's true.
Phred
>On Sun, 16 Dec 2007 18:38:08 GMT, Janet Baraclough
><janet.a...@zetnet.co.uk> wrote:
>
>> Black treacle looks even more like coal , or oil :-)
>
>I bet it does! We have molasses, which is also a sugar by product and
>I think they are two words for the same thing... so it doesn't make
>sense in this context.
>
>We also have dark corn syrup
>http://www.english-shop.de/images/Karo0DarkCornSyrup1.jpg
>
>Grade B maple syrup makes more sense for this usage
>http://www.kingarthurflour.com/shop/images/1159537460665.jpg
>
>Just MO - because the OP hasn't chimed in to give us another clue.
Dunno about using molasses (I wouldn't) but treacle, golden syrup,
honey, and your maple syrups, would all be perfectly acceptable on
porridge. However, I don't know how they would go on that "Central
Missouri ... mess of grits" mentioned by "hamburger helper".
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
JoeSpareBedroom
> >
>>> We have a special bench where she is allowed to put snacks etc to help
>>> herself to all day, such as fruit, sultantas, rice cakes and so on.
>>
>> Not wanting to offend, personally I would not encourage the habit of
>> all-day grazing. It's an eating pattern which could lead to obesity in
>> later life.
>
> No offense taken - there are so many various schools of thought and
> methods around. I've read many books, and chatted with many people, and I
> don't know that there is any one right way to do things, but the advice I
> am following is that toddlers burn off energy very quickly and need lots
> of healthy snacks at easy access for them to get whenever they want.
> Apparantley if their blood sugars get too low that can be a cause of bad
> behaviour.
That may all be true, but it doesn't mean you can make a practice of leaving
food laying around all day for your kid. You want to debate this, though, so
maybe you need to prove it with an experiment. Cook some fish for your kid
in the morning, and leave it out of the refrigerator all day, or even
better, in a sunny spot. Cold cuts would be another item to try. Let us know
how that goes.
Ken
> I makeporridgefor my toddler every morning - (just straight water and
> oats - quite bland but she likes it that way) and 12 hours later she just
> went and had some more of it after it sitting out on the table all day. I
> would imagine it would still be fine healthwise if a little rubbery as
> there's no milk or anything in it, but DH is concerned. I can't seem to
> find anything helpful online about it - anyone know ifporridgegoes off?
Linda,
You probably don't want to make it standard practice, but I wouldn't
worry about it. When I make steel cut oats, I make a big pot with
milk at night, and let it sit out to cool. It's a big pot, so cooling
takes a while. So the oats might sit out for three hours, and then it
goes in the fridge. That's breakfast for the next several days. I
haven't died yet. If cooling with milk for a few hours, and then in
the fridge for a couple of days doesn't kill me, water and oats
sitting out probably won't do any harm.
I know I'll probably get flamed, and it definitely won't pass muster
with the health department at a restaurant, but it seems to work. I
guess it's like the Peking ducks that contradict all health standards,
but there's still plenty of Chinese on this planet. Obviously what's
true for oats isn't true for mayo.
Ken
Sheldon
>
> � �Are you aware of any historical/cultural precedents of human infants
> being able to forage their own food all day long, like baby deer?
Um, trick question, eh?
I know this one... baby deer don't forage... baby deer (fawns) suckle
just like human infants and other mammals. Actually relative to life
span baby deer nurse about twice as long as human babies. Baby deer
are incapable of foraging, that's why many of those born late in the
season don't make it through winters.
SHELDON
Sheldon
I do pretty much the same with steel cut oats, I make enough for a
week. The slow cooker is perfect for this, it cooks all night so it's
pretty much sterile... might sit out four hours to cool, then it goes
in fridge... I make mine without milk, I use water, but I add about a
1/2 a stick of butter (prevents sticking). I've never had a problem
with it spoiling.
Gregory Morrow
> On Sun, 16 Dec 2007 23:33:37 +1000, "Linda" <r...@email.com> wrote:
> >At any rate, it's got to be a lot better than other stuff she's put in her
> >mouth at various other times.
>
> And you know what will be in her mouth in about 15 years.
>
ROFLMAO...
--
Best
Greg
Gregory Morrow
> On Sun, 16 Dec 2007 09:10:52 -0500, flitterbit <fricaf...@gmail.com>
> wrote:
>
> >Lou Decruss wrote:
> >> On Sun, 16 Dec 2007 23:33:37 +1000, "Linda" <r...@email.com> wrote:
>
> >>> At any rate, it's got to be a lot better than other stuff she's put in her
> >>> mouth at various other times.
>
> >> And you know what will be in her mouth in about 15 years.
>
> >> Lou
>
> >?????????
>
> You'll have to fill in the blank yourself.
They prolly think that the term "fellatio" is a pasta shape...
--
Best
Greg
Ken
>
> - Show quoted text -
Sheldon,
Damn, I must be doing something wrong. The last bunch o' times I've
posted, you've agreed with me. If I can't get flamed by Sheldon, who
can I get flamed by? Is the sun not going to rise in the east
tomorrow?
Happy Holidays,
Ken
JoeSpareBedroom
news:df42da4a-a7d3-43f0...@i12g2000prf.googlegroups.com...
>
>
>
>
>
> > On Dec 16, 3:15 am, "Linda" <r...@email.com> wrote:
>
> > > oats - quite bland but she likes it that way) and 12 hours later she
> > > just
> > > went and had some more of it after it sitting out on the table all
> > > would imagine it would still be fine healthwise if a little rubbery as
> > > find anything helpful online about it - anyone know ifporridgegoes
> > > off?
>
> > Linda,
>
> > You probably don't want to make it standard practice, but I wouldn't
> > milk at night, and let it sit out to cool. ?It's a big pot, so cooling
> > takes a while. ?So the oats might sit out for three hours, and then it
> > goes in the fridge. ?That's breakfast for the next several days. ?I
> > haven't died yet. ?If cooling with milk for a few hours, and then in
> > the fridge for a couple of days doesn't kill me, water and oats
> > sitting out probably won't do any harm.
>
> > I know I'll probably get flamed, and it definitely won't pass muster
> > guess it's like the Peking ducks that contradict all health standards,
> > true for oats isn't true for mayo.
>
> > Ken
>
> I do pretty much the same with steel cut oats, I make enough for a
> week. The slow cooker is perfect for this, it cooks all night so it's
> pretty much sterile... might sit out four hours to cool, then it goes
> in fridge... I make mine without milk, I use water, but I add about a
> 1/2 a stick of butter (prevents sticking). I've never had a problem
> with it spoiling.- Hide quoted text -
>
> - Show quoted text -
Sheldon,
Damn, I must be doing something wrong. The last bunch o' times I've
posted, you've agreed with me. If I can't get flamed by Sheldon, who
can I get flamed by? Is the sun not going to rise in the east
tomorrow?
Happy Holidays,
Ken
++++++++++++++++++++++++++++
Wait until later in the day when his thorazine wears off and the nurses
haven't gotten to him yet.
Julie Bove
> "Bad behaviour" in toddlers is an essential part of their normal
> healthy psychological development, not some ghastly deviant trait that
> has to be eliminated.
>
> Constantly boosting blood sugar with day=long snacking, affecting the
> body's insulin production, might be a whole lot more damaging than
> having a temper tantrum when she's tired and crabby.
Day long snacking IS the method most pediatricians recommend. Little bodies
just can not process enough food at a meal to keep them going. However,
blood sugar is not necessarily boosted with a snack. Once can eat meat,
cheese, nuts, eggs, or low carb vegetables between meals. And really one
need not be concerned with blood sugar if one isn't diabetic. Or if
diabetes does not run in the family.
JoeSpareBedroom
Let's not get distracted and give Linda, a food safety amateur, any ideas
about leaving food laying around at room temperature for her kid.
OK? That's the issue here. Food safety. There is no other issue. Linda grew
up in a cave. She's devoid of information and she's trying to kill her
child.
sarahsimp...@gmail.com
col...@gmail.com
Travis McGee
itsjoan...@webtv.net
>
> So rude!
>
>
It's an EIGHT YEAR OLD THREAD, dumb-ass.
Jeßus
I'm seeing this more and more frequently on newsgroups in the past 12
months for some reason.
Brooklyn1
>>sarahsimp...@gmail.com wrote:
>>
>>> So rude!
>>>
>>It's an EIGHT YEAR OLD THREAD, dumb-ass.
https://www.youtube.com/watch?v=DxEcIGcxwt8
mia.sunk...@gmail.com
> I make porridge for my toddler every morning - (just straight water and