bizzard Posted December 14, 2014 Report Share Posted December 14, 2014 (edited) To make porridge more appealing and tasty, after it's cooked, sprinkle brown sugar and raisins on top and also sprinkle a little dark Rum over that. Edited December 14, 2014 by bizzard Link to comment Share on other sites More sharing options...
Taslim Posted December 14, 2014 Report Share Posted December 14, 2014 To make porridge more appealing and tasty, after it's cooked, sprinkle brown sugar and raisins on top and drizzle a little dark Rum over that. Oh! Dear! Not more celebrity cheif 'drizzle'. Let it rain! Then lick the bowl clean. Link to comment Share on other sites More sharing options...
bizzard Posted December 14, 2014 Author Report Share Posted December 14, 2014 Oh! Dear! Not more celebrity cheif 'drizzle'. Let it rain! Then lick the bowl clean. Amended. Link to comment Share on other sites More sharing options...
Jen_P Posted December 14, 2014 Report Share Posted December 14, 2014 Then lick the bowl clean. Can't you just flush like civilised people? Link to comment Share on other sites More sharing options...
b0atman Posted December 14, 2014 Report Share Posted December 14, 2014 Imagination overload Link to comment Share on other sites More sharing options...
bizzard Posted December 14, 2014 Author Report Share Posted December 14, 2014 Porridge by Spike Milligan. Why is there no monument To Porridge in our land ? If it's good enough to eat It's good enough to stand On a plinth in London A statue we should see Of Porridge made in Scotland Signed ''Oatmeal, O.B.E.'' Link to comment Share on other sites More sharing options...
ditchcrawler Posted December 14, 2014 Report Share Posted December 14, 2014 I don't do the "Organic" thing but I must admit to liking organic porridge as i find it a completely different texture to the mass produced products Link to comment Share on other sites More sharing options...
Taslim Posted December 14, 2014 Report Share Posted December 14, 2014 Can't you just flush like civilised people? No. It'sa dump through. Oh! wrong bowl. Link to comment Share on other sites More sharing options...
Mac of Cygnet Posted December 14, 2014 Report Share Posted December 14, 2014 You really haven't appreciated it until you've tasted fried porridge, cut slices from the porridge drawer which many Scots kitchens had to hold a week's supply. Link to comment Share on other sites More sharing options...
Machpoint005 Posted December 14, 2014 Report Share Posted December 14, 2014 I was brought up to put salt on my porridge. I don't do salt any more, so no porridge either! Link to comment Share on other sites More sharing options...
RLWP Posted December 14, 2014 Report Share Posted December 14, 2014 I don't do the "Organic" thing but I must admit to liking organic porridge as i find it a completely different texture to the mass produced products When did glue start having texture? Richard Link to comment Share on other sites More sharing options...
ditchcrawler Posted December 14, 2014 Report Share Posted December 14, 2014 OK if you make porridge in a bowl and then decant it to your breakfast bowls the stuff left in the original bowl sticks like you know what to a blanket, but put a drop of cold milk on your bowl of porridge before you eat it and the bowl ends up as clean as if the dog had got it. Link to comment Share on other sites More sharing options...
Timleech Posted December 14, 2014 Report Share Posted December 14, 2014 When did glue start having texture? Richard Try porridge made with oatmeal rather than rolled oats. Soak the oatmeal overnight or, better, bring it up to the boil the night before, cover, cook up in the morning as per normal. I generally have it with a little salt and cold milk, but not averse to sweet things instead. Tim Link to comment Share on other sites More sharing options...
RLWP Posted December 14, 2014 Report Share Posted December 14, 2014 Try porridge made with oatmeal rather than rolled oats. Soak the oatmeal overnight or, better, bring it up to the boil the night before, cover, cook up in the morning as per normal. I generally have it with a little salt and cold milk, but not averse to sweet things instead. Tim Is that for wallpaper or for sealing gaps in hulls Richard Link to comment Share on other sites More sharing options...
Timleech Posted December 14, 2014 Report Share Posted December 14, 2014 Is that for wallpaper or for sealing gaps in hulls Richard Not a fan, then? Link to comment Share on other sites More sharing options...
RLWP Posted December 14, 2014 Report Share Posted December 14, 2014 If God had intended us to eat porridge, he would never have given us Cornflakes! Richard Link to comment Share on other sites More sharing options...
Rickent Posted December 14, 2014 Report Share Posted December 14, 2014 Bowl of porridge, brown sugar on top with some cold milk on top as well .......doesn't get much better than that. Link to comment Share on other sites More sharing options...
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