Nanny Ogg's cooking book

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RathDarkblade

Moderator
City Watch
Mar 24, 2015
15,992
3,400
47
Melbourne, Victoria
#45
I don't often make porridge (not enough time in the morning before work), so I have to wonder: why is the "milk but no water" thing peculiar to Scotland? *shrug*

When I do make porridge, I add just enough boiling water to cover the oats, add milk to taste, nuke it for 20 seconds, leave to cool, then add a little more milk and a spoonful of honey, and eat. *shrug* Is that wrong?

By the way, I'm not sure why there's a stereotype that Scots deep-fry many things. Yes, I've heard about the deep-fried Mars bar (which sounds gross to me - but then, I loathe Mars bars). But why does this stereotype exist? I'm confused. :confused:
 
Jul 27, 2008
19,425
3,400
Stirlingshire, Scotland
#46
Rath, where did you get the idea that porridge is made with milk in Scotland it's not! but mainly water some milk can be added if you want a thicker consistency, and no sugar in the cooking only salt brings out the flavour, but if you have a sweet tooth sugar or other may be added after it has been plated up.
The ratio is 2.5 times the amount of oats used i.e. 2.5 cups of water, I use 2 cups water to half cup of milk as I like it thick I don't use a microwave oven to cook it, but on top of a hob so I can see it when it is thick enough.
I don't have it very often spring to autumn mainly a winter dish.
 

RathDarkblade

Moderator
City Watch
Mar 24, 2015
15,992
3,400
47
Melbourne, Victoria
#48
Rath, where did you get the idea that porridge is made with milk in Scotland it's not! but mainly water some milk can be added if you want a thicker consistency, and no sugar in the cooking only salt brings out the flavour, but if you have a sweet tooth sugar or other may be added after it has been plated up.
The ratio is 2.5 times the amount of oats used i.e. 2.5 cups of water, I use 2 cups water to half cup of milk as I like it thick I don't use a microwave oven to cook it, but on top of a hob so I can see it when it is thick enough.
I don't have it very often spring to autumn mainly a winter dish.
Where, oh where did I get it...? *points to Tony's post, above* ;)

If Tony is avoiding the "No True Scotsman" fallacy by making porridge with water rather than milk, that means that a true Scotsman makes porridge with milk. Or did I fail Logic? :eek: It's possible -- it's nearly midnight here, and I'm bone-tired.

Anyway ... porridge is like sandwiches -- it can be made any way you like it. :) Water, milk, sugar, no sugar, honey, no honey ... there's no accounting for taste. (I like adding raisins and finely-crushed walnuts to my porridge, but that's just me). :)

Rath the super traditional Scottish way of cooking porridge is to deep fry it
preferably whilst it's still in the bowl
:mrgreen:
*snerk!* That was the other thing I didn't "get" about the "deep-fried" stereotype -- not until I read this, written by a Glaswegian. Now I get it! ;)
 
Jul 27, 2008
19,425
3,400
Stirlingshire, Scotland
#49
Where, oh where did I get it...? *points to Tony's post, above* ;)

If Tony is avoiding the "No True Scotsman" fallacy by making porridge with water rather than milk, that means that a true Scotsman makes porridge with milk. Or did I fail Logic? :eek: It's possible -- it's nearly midnight here, and I'm bone-tired.

Anyway ... porridge is like sandwiches -- it can be made any way you like it. :) Water, milk, sugar, no sugar, honey, no honey ... there's no accounting for taste. (I like adding raisins and finely-crushed walnuts to my porridge, but that's just me). :)



*snerk!* That was the other thing I didn't "get" about the "deep-fried" stereotype -- not until I read this, written by a Glaswegian. Now I get it! ;)
Yes you failed Rath! I will believe you're tired, (maybe thousands wouldn't);):laugh: uisge it is.
 

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