A. Clay Posted December 15, 2008 Share Posted December 15, 2008 (edited) Porridge refers to hot cereal grains or ground legumes boiled in water or milk, and often served as a breakfast food. Almost every culture has some variation of porridge, based on the most available grains in that area. Porridge may be called hot mush, hot cereal, or hot meal, depending upon where it is served. Traditional porridge in the UK is often made with oats. In Scotland, porridge may be spelled as porage after a brand name of oats sold. Porridge is also used to make gruel, oft referred to in Victorian literature. Gruel, which is merely watered down porridge, could be prescribed for those with sensitive appetites and to treat a variety of ailments. English and American gruel is certainly not the only medicinal use of porridge. The Chinese use rice congee mixed with herbs to treat people recovering from illness. In the United States, we have numerous variants of porridge. These include cereals made from wheat, ground corn, ground rice, and multi-grain cereals. Generally cooking time on these cereals directly correlates to the amount of processing of the grains used. Whole grains usually take the longest to cook, and finely flaked grains, like baby oats or small pieces of wheat can take a short time. Many porridge varieties are “quick” varieties, which cut cooking time down to a minute or two. Other porridge varieties are instant and merely require the application of boiling water to result in a hot cereal. Porridge aficionados may turn up their noses at instant varieties, since they often lack the grainy or nutty taste of less processed grains. One type of porridge without great popularity in the US is made of peasemeal, made from ground dried yellow peas. Peasemeal porridge as in the nursery rhyme “Pease Porridge Hot,” is popular in Northern England and has been compared in taste and texture to hummus. It may be served with bacon, and is frequently available in butcher’s shops. The list of grains that can produce porridge is extensive. In addition to the most recognizable corn, oats, rice, and wheat, the following grains can make different variants of porridge: Buckwheat Quinoa Rye Millet Sorghum Barley Toppings on porridge exhibit extraordinary variance. In the US and in the UK, porridge is often topped with brown sugar and butter. Sometimes porridge makes a base for savory sauces like polenta topped with marinara or grits with gravy. Some people enjoy porridge topped with eggs, salt and pepper. Written by Tricia Ellis-Christensen copyright © 2003 - 2008 conjecture corporation Edited December 15, 2008 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted December 15, 2008 Share Posted December 15, 2008 (edited) Peas Porridge Hot Peas porridge hot, Peas porridge cold, Peas porridge in the pot Nine days old. Some like it hot, Some like it cold, Some like it in the pot Nine days old. Edited December 16, 2008 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted December 16, 2008 Share Posted December 16, 2008 Link to comment Share on other sites More sharing options...
A. Clay Posted December 16, 2008 Share Posted December 16, 2008 H A P P Y C H R I S T M A S Link to comment Share on other sites More sharing options...
nico_collard Posted December 16, 2008 Share Posted December 16, 2008 H A P P Y C H R I S T M A S *gigglesnort* Though yuck at the porridge... Link to comment Share on other sites More sharing options...
A. Clay Posted December 16, 2008 Share Posted December 16, 2008 Link to comment Share on other sites More sharing options...
A. Clay Posted December 16, 2008 Share Posted December 16, 2008 (edited) GO ON --you know you want to-- get those CHRISTMAS KILTS out! Edited December 16, 2008 by A. Clay Link to comment Share on other sites More sharing options...
nico_collard Posted December 17, 2008 Share Posted December 17, 2008 Nice kilts there... number 4 is good... and I played in the Santa parade here... we got to wear Santa hats... Link to comment Share on other sites More sharing options...
A. Clay Posted February 1, 2009 Share Posted February 1, 2009 Link to comment Share on other sites More sharing options...
Wendi Posted February 1, 2009 Share Posted February 1, 2009 That reminds me - 3 months until pipe band competitions start!! Link to comment Share on other sites More sharing options...
nico_collard Posted February 2, 2009 Share Posted February 2, 2009 That reminds me - 3 months until pipe band competitions start!! Oooooh! Fun! Actually, the gathering at Scots School in Bathurst (which is about 40 mins from Orange) is on in March, and apparently it's going to be a competition again... it hasn't been a competitionfor at least 8 years... Link to comment Share on other sites More sharing options...
Wendi Posted February 2, 2009 Share Posted February 2, 2009 Oooooh! Fun! Actually, the gathering at Scots School in Bathurst (which is about 40 mins from Orange) is on in March, and apparently it's going to be a competition again... it hasn't been a competitionfor at least 8 years... Guess you will just have to see how you are feeling!! Hope you get back to normal with no hitches Link to comment Share on other sites More sharing options...
nico_collard Posted February 3, 2009 Share Posted February 3, 2009 I doubt we'll go in a competition... we're not good enough for it! That and I don't think we're signed up for competitions (even though token Scotsman would like to go in comps)... I don't like my chances of playing a week after my op though... should be okay to go and watch though... Link to comment Share on other sites More sharing options...
Wendi Posted February 4, 2009 Share Posted February 4, 2009 pipes in Tuscany...http://it.youtube.com/watch?v=mviTgInZ8zU and yep, the Volterra of New Moon is an actual city... Wow they can play fast!!!! Link to comment Share on other sites More sharing options...
nico_collard Posted February 5, 2009 Share Posted February 5, 2009 I'll have to take your word for it, cause my internet is sucky cause of the phone line (again!) and it's really slow... Link to comment Share on other sites More sharing options...
Wendi Posted February 20, 2009 Share Posted February 20, 2009 hubbahubbahubba Link to comment Share on other sites More sharing options...
FREDDIESDOUBLE Posted February 21, 2009 Share Posted February 21, 2009 Bay City Rollers!! :shocked::roftl: Blast from the past there Wendo Link to comment Share on other sites More sharing options...
nico_collard Posted February 22, 2009 Share Posted February 22, 2009 hubbahubbahubba *:bow:s to BCR* Link to comment Share on other sites More sharing options...
kath Posted February 22, 2009 Share Posted February 22, 2009 hubbahubbahubba Wendi...........as this stemed from our Friday night discussion and we were considering posting pics of ourselves in our BCR gear if we can all dig them up...should we do it in here? I am going to York in a couple of weeks and will raid my mothers photos to find mine:thumb_yello: Link to comment Share on other sites More sharing options...
Wendi Posted February 22, 2009 Share Posted February 22, 2009 Wendi...........as this stemed from our Friday night discussion and we were considering posting pics of ourselves in our BCR gear if we can all dig them up...should we do it in here? I am going to York in a couple of weeks and will raid my mothers photos to find mine:thumb_yello: I will ask my mum if she can find mine!! Link to comment Share on other sites More sharing options...
nico_collard Posted February 23, 2009 Share Posted February 23, 2009 Ooooooh... I'm looking forward to seeing those!!! Link to comment Share on other sites More sharing options...
A. Clay Posted March 28, 2009 Share Posted March 28, 2009 (edited) Edited March 28, 2009 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted March 28, 2009 Share Posted March 28, 2009 (edited) Edited March 28, 2009 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted March 28, 2009 Share Posted March 28, 2009 (edited) Edited March 28, 2009 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted March 28, 2009 Share Posted March 28, 2009 (edited) Edited March 28, 2009 by A. Clay Link to comment Share on other sites More sharing options...
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