Food glorious food ( or maybe not)

Cobra

Cobra

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Usually my breakfast / brunch revolves around eggs, of some kind. Boiled / scramble / fried / poached.
And usually with a side or two. such as Bacon / mushrooms / toms (tinned or fresh) You get the idea....

Porridge seems to be very popular theses days, and TBH I've not eaten any since I was a kid.
I have a packet that I use for making flap jacks from time to time, so I thought why the hell not?

I made some with milk, I added sugar to some, salt to another small portion. I even tried Jam on some.

A spoonful or two into the mush and it was time to fire up the grill for a proper breakfast (y)
 
Still got a good few wheat biscuits (own brand w*etabix) - we buy a new box when we open the one "in stock" and I have 1 a day with some chopped walnuts and dried fruit. Much as I'd love a full English every day, I'm not exactly skinny (! master of the understatement !) so try to keep it down to 1 a month and that's as a lunch. Got some microwaveable porridge packets somewhere in the back of the cupboard so if/when the wheatybicks run out...
 
Cobra said:
Porridge seems to be very popular theses days, and TBH I've not eaten any since I was a kid.
Click to expand...

6 heaped desert spoons of porridge oats
Half a banana
Handful of almonds
Handful of blueberries (preferably frozen)
Scoop of unflavoured protein powder
Add skimmed milk and whisk in blender.
Then drink.
 
Fry the oats in a little butter first until golden and then add the milk.

Add a sprinkle of salt exactly halfway during cooking (essential) and then add sugar to taste at the end.
 
Brazo said:
Fry the oats in a little butter first until golden and then add the milk.

Add a sprinkle of salt exactly halfway during cooking (essential) and then add sugar to taste at the end.
Click to expand...
I'll stick to bacon and eggs ta :D
 
I have Scotts Porage Oats every morning - water, not milk. Sometimes with a banana chopped up into it. Lovely :)
 
Porridge is THE best breakfast.
Scientifically proven.
Scottish.

Say no more.
 
We\ve been having porridge for lunch once or twice a week recently. I like mine with a handful of dried fruit while Mrs F. prefers date syrup...

Porridge in pan with wooden spatula TZ70 P1030578.JPG
 
The trouble with porridge is......its manky
I like a warm breakfast but I'd have to throw a tin of treacle in porridge to make it palatable, and that is not good.
If I can't cook toast/eggs/beans or something, I'm at Frankie and Benny's or missing breakfast.

cereals can get bent too
 
I buy the porridge oats in a bag, two scoops of oats and four of milk
Microwave for two minutes and teaspoon of sugar mixed in

Quite enjoy it, not keen on the instant stuff though
 
joxby said:
The trouble with porridge is......its manky
I like a warm breakfast but I'd have to throw a tin of treacle in porridge to make it palatable, and that is not good.
If I can't cook toast/eggs/beans or something, I'm at Frankie and Benny's or missing breakfast.

cereals can get bent too
Click to expand...

If it is cooked properly it is lovely. Semi skimmed milk, and cooked gently on a low heat. Only breakfast me and the missus have, unless we have to be out early, then it is coffee and toast. I tend to get up an hour or so before the missus, so porridge is done to perfection.
 
Cobra said:
I added sugar to some, salt to another small portion. I even tried Jam on some.
Click to expand...
I reckon your problem lies here.
Try fruit, no sugar needed.

I just can't figure why anyone would want to put salt on food, least of all porridge, that's just wrong.
 
Cobra said:
Perfectly put (y)


And you are most welcome, I'd rather eat bog roll ... Oh hang on a minute, what's that again?
:D
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Its time to get them out of the freezer :D
 
I like porridge but its too carby would send my blood sugars rocketing. Eggs is the mainstay of my breakfasts, or low carb pancakes with a good butchers sausage and the occasion slice of bacon.
 
nilagin said:
Try fruit,
Click to expand...
I did, I forgot that, raisins,
I cooked a large portion and tried just about all the suggestions here.
Bacon and eggs saved the day, and got the taste outta my mouth too (y)
 
Porridge oats, sunflower seeds, pumpkin seeds, almonds, walnuts, raisins. Add cold skimmed milk and enjoy, or not.
I like it but my wife thinks it tastes like the bottom of a budgies cage ( thanks to Only Fools and Horses for the quote )
 
jakeblu said:
I like porridge but its too carby would send my blood sugars rocketing.
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I just checked the info on my bag of Tesco rolled porridge oats. 100g has a little over 60g but the actual sugars is just 1.5g. Porridge oats are a slow release energy food anyway, so I am surprised that it would send your blood sugars rocketing.
The refined powdery stuff like Ready Brek and Scott's Porridge probably have sugar added.
 
joxby said:
The trouble with porridge is......its manky
I like a warm breakfast but I'd have to throw a tin of treacle in porridge to make it palatable, and that is not good.
If I can't cook toast/eggs/beans or something, I'm at Frankie and Benny's or missing breakfast.

cereals can get bent too
Click to expand...
It's not the porridge's fault you don't know how to make it properly....:LOL:
 
nilagin said:
I just can't figure why anyone would want to put salt on food, least of all porridge, that's just wrong.
Click to expand...

Perhaps because we've been advised to by doctor to help natural low blood pressure
 
nilagin said:
I just checked the info on my bag of Tesco rolled porridge oats. 100g has a little over 60g but the actual sugars is just 1.5g. Porridge oats are a slow release energy food anyway, so I am surprised that it would send your blood sugars rocketing.
The refined powdery stuff like Ready Brek and Scott's Porridge probably have sugar added.
Click to expand...
Unfortunately all carbs, slow release or not, raise my blood sugars, especially when the carb figure is so high. To be honest, I usually eat less than 60g of carbs a day, never mind for a single meal.
 
Could be a good time for the Rhubarb industry to make a comeback.
Flourished during WW2, fresh fruit all year round and home grown
Mainly forced in big sheds in parts of Yorkshire and transported to London by rail
 
tijuana taxi said:
Could be a good time for the Rhubarb industry to make a comeback.
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There's not a lot wrong with Rhubarb and custard as long as its not cooked within an inch of its life (y)
 
Oops - my mistake - it's probably the worst thing anyone could eat!
 
So.....weetabix + hot milk, makes an almost palatable porridge
In a tight corner I could almost eat that, it might be a bit agricultural but it does have something approaching a flavour one could grow accustomed to........in solitary confinement.
 
tijuana taxi said:
Could be a good time for the Rhubarb industry to make a comeback.
Flourished during WW2, fresh fruit all year round and home grown
Mainly forced in big sheds in parts of Yorkshire and transported to London by rail
Click to expand...


Had 8 portions of crumble off our crown so far this year. Crumble topping made with porridge oats rather than flour. Ice cream rather than custard - to make room in the freezer for
DSC00294.jpg

A local bakery were using up perishable ingredients so were knocking catering sized slabs of lumberjack slice (L) and carrot cake (R) out at a price that Mrs Nod couldn't resist.
 
Just about over the shock of "eating that stuff" now.

Brunch = Eggs, Bacon, Black pud, grilled toms, that flat sausage thingy and toast, with strong coffee and a side order of fresh orange juice ..
Perfick (y)
 
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