Thread: Oatmeal and other porridge

On 11/05/2012 2:47 PM, l, not -l wrote:
> This morning I had porridge made from rye flakes as part of my breakfast.
> For those unfamiliar with rye flakes, they are rolled rye kernals, similar
> to rolled oats. I sometimes eat oat porridge; but more often eat rye flake
> or rolled barley porridge; I haven't had the wheat porridges (Cream of
> Wheat, Farina, Maypo) in years
>
> Waiting for my porridge to cook, I wondered what other grains folks use to
> make porridge and what inclusions/flavorings they prefer. Usually I sweeten
> porridge with Splenda and add butter/margarine, chopped walnuts and fruit
> (blueberries today).
>
> What grains do you make porridge from and how to do enhance it?

I have porridge almost every morning, usually Cream of Wheat, sometimes
oatmeal, and sometimes a multi grain mix like Red River. I don't think
they need much enhancing because I add a little very dark brown sugar.

On Fri, 11 May 2012 18:47:57 GMT, "l, not -l" <[email protected]> wrote:

>This morning I had porridge made from rye flakes as part of my breakfast.
>For those unfamiliar with rye flakes, they are rolled rye kernals, similar
>to rolled oats. I sometimes eat oat porridge; but more often eat rye flake
>or rolled barley porridge; I haven't had the wheat porridges (Cream of
>Wheat, Farina, Maypo) in years
>
>Waiting for my porridge to cook, I wondered what other grains folks use to
>make porridge and what inclusions/flavorings they prefer. Usually I sweeten
>porridge with Splenda and add butter/margarine, chopped walnuts and fruit
>(blueberries today).
>
>What grains do you make porridge from and how to do enhance it?

I like steel cut oats. I discovered the best/easiest cooking method
is a crockpot/slowcooker (the only satisfactory use I found for the
gadget). I prefer to sweeten with brown sugar or honey, I don't see
the point to those chemical sweeteners... sugar is only 18 calories
per tsp, in the scheme of things it's zero compared to butter.

On Fri, 11 May 2012 18:47:57 GMT, "l, not -l" <[email protected]> wrote:

>What grains do you make porridge from and how to do enhance it?

Grits are my favorite hot cereal. I love grits with lots of butter,
salt, pepper, and maybe a little Tasbasco sauce. Cheese grits are
nice, too.

Tara

On 11/05/2012 4:31 PM, Brooklyn1 wrote:


> I like steel cut oats. I discovered the best/easiest cooking method
> is a crockpot/slowcooker (the only satisfactory use I found for the
> gadget). I prefer to sweeten with brown sugar or honey, I don't see
> the point to those chemical sweeteners... sugar is only 18 calories
> per tsp, in the scheme of things it's zero compared to butter.


I guess I appreciate the flavour of porridge more than some people,
since a lot of them think it is totally bland. I don't think that it
needs to be really sweet, but the extra flavour of a really dark sugar
goes a long way. I only use a small amount of it on my porridge.

When I was a kid we often has corn syrup on our Cream of Wheat.

On Fri, 11 May 2012 18:47:57 GMT, "l, not -l" <[email protected]> wrote:

>This morning I had porridge made from rye flakes as part of my breakfast.
>For those unfamiliar with rye flakes, they are rolled rye kernals, similar
>to rolled oats. I sometimes eat oat porridge; but more often eat rye flake
>or rolled barley porridge; I haven't had the wheat porridges (Cream of
>Wheat, Farina, Maypo) in years
>
>Waiting for my porridge to cook, I wondered what other grains folks use to
>make porridge and what inclusions/flavorings they prefer. Usually I sweeten
>porridge with Splenda and add butter/margarine, chopped walnuts and fruit
>(blueberries today).
>
>What grains do you make porridge from and how to do enhance it?

I have Irish oatmeal 3-4 times a week. Garnish with slivered
almonds, a fruit [strawberries, blueberries, raisin, craisins, or
rhubarb lately] and some mornings a 1/2 tsp or so of butter. If
I've got a can of coconut milk open I'll splash some on it. Every
couple of months I'll live it up and use light cream instead.

Cream of Wheat, grits, leftover brown rice, Farina, and maypo on
occasion.

You mention rye flakes. I've got a bag of black rye that I picked up
by accident. I've been tempted to make porridge out of it. You
might have given me the nudge I needed.

Jim

On Fri, 11 May 2012 18:28:18 -0400, Dave Smith
<[email protected]> wrote:

>
>I guess I appreciate the flavour of porridge more than some people,
>since a lot of them think it is totally bland. I don't think that it
>needs to be really sweet, but the extra flavour of a really dark sugar
>goes a long way. I only use a small amount of it on my porridge.
>
>When I was a kid we often has corn syrup on our Cream of Wheat.

I mostly sweeten with fruit--- but every so often I'll splash some
molasses or maple syrup on it.

When we were kids I'd take a perfectly good bowl of oatmeal and cover
it with a couple tbls of sugar; gob a couple tablespoons of butter on
that; then drown it in a cup of milk.

Jim

"l, not -l" <[email protected]> wrote in
news:4fad5ee9$0$2340$c3e8da3$[email protected] b.com:

> This morning I had porridge made from rye flakes as part of my
> breakfast. For those unfamiliar with rye flakes, they are rolled rye
> kernals, similar to rolled oats. I sometimes eat oat porridge; but
> more often eat rye flake or rolled barley porridge; I haven't had the
> wheat porridges (Cream of Wheat, Farina, Maypo) in years
>
> Waiting for my porridge to cook, I wondered what other grains folks
> use to make porridge and what inclusions/flavorings they prefer.
> Usually I sweeten porridge with Splenda and add butter/margarine,
> chopped walnuts and fruit (blueberries today).
>
> What grains do you make porridge from and how to do enhance it?


I just had a bowl of this..............


http://www.carmanskitchen.com.au/index.php

Fruit and Seeds instant oats.

Visit her kitchen and read her story and listen to her speak.... the chick
in the flick (Carolyn) is the owner/founder..... and a honey to boot :-)



--
Peter
Tasmania
Australia

On 11-May-2012, Dave Smith <[email protected]> wrote:

> When I was a kid we often has corn syrup on our Cream of Wheat.

As a kid we used sorghum to sweeten Cream of Wheat and other porridge
varieties. Of course, we lived in a rural area that grew huge quantities of
sorghum for animal feed and the syrup/molasses was a tastey, inexpensive
by-product of feeding the livestock.
--

Change Cujo to Juno in email address.

l, not -l wrote:
>
> This morning I had porridge made from rye flakes as part of my breakfast.
> For those unfamiliar with rye flakes, they are rolled rye kernals, similar
> to rolled oats. I sometimes eat oat porridge; but more often eat rye flake
> or rolled barley porridge; I haven't had the wheat porridges (Cream of
> Wheat, Farina, Maypo) in years
>
> Waiting for my porridge to cook, I wondered what other grains folks use to
> make porridge and what inclusions/flavorings they prefer. Usually I sweeten
> porridge with Splenda and add butter/margarine, chopped walnuts and fruit
> (blueberries today).
>
> What grains do you make porridge from and how to do enhance it?

I found rolled barley in the bulk bins and have it every so often.
Occasionally Irish or Scottish steel cut oats, regular Quacker oats,
quick oats from the envelope.

It's been years since I tried hominy grits. Not a fan. So long ago
since I've had buckwheat groats I don't remember the flavor so in excess
of 30 years. I don't know what grain Maypo is made from.

The cafeteria at work offers dried cranberries in their oatmeal. At
home sometimes I add some random syrup maple, karo, golden, sorghum,
honey. Other times butter.

On 14-May-2012, Doug Freyburger <[email protected]> wrote:

> It's been years since I tried hominy grits. Not a fan. So long ago
> since I've had buckwheat groats I don't remember the flavor so in excess
> of 30 years. I don't know what grain Maypo is made from.

I hate hominy in any of its forms; but, have found corn grits to be very
good. Apparently there is something that happens to corn when processed
into hominy that creates a taste I cannot abide. I enjoy Bob's Red Mill
Corn Grits regularly in many ways (grits, corn bread, polenta, etc).
--

Change Cujo to Juno in email address.