Saturday 8 February 2014

The Scottish Question

This morning I am asking a Scottish Question of national importance and significance. Obviously, later this year there will be a referendum to determine whether Scotland remains as part of the United Kingdom or becomes a separate nation.

However, another centuries old Scottish Question quite possibly stirs even greater levels of nationalism and reaction on a visceral level and the answer has even been known to split families due to fundamental differences.

What then could be that important. Well, the critical question is 'Sugar or Salt on your Porridge'? You may well laugh, but my family was one of those with irreconcilable differences!
I took a notion to have porridge this week. For me this means the jumbo oats from Sainsburys, double cooked in a ratio of 1 part porridge to 2.5 parts of half milk and half water, served with a tiny sprinkle of caster sugar, some milk and a splash of cream.
 Quite a decadent breakfast but so, so tasty and it has really hit the spot.
Only in adulthood have I become a porridge lover. As a child ours was a salty porridge home and I can still recall how revolting it was. My Mother, and her's before her, used Scott's porage oats, water only and a giant whoosh of table salt squeezed into the pot. It was served loaded with sugar, in an effort to offset the salt, and some milk. I absolutely refused to eat it and my Mother could not even countenance considering omitting or reducing the salt. Later on when she tasted my version minus the cream she became a real fan of it but by then she was on anti-hypertensives and not allowed salt, funnily enough! However, it remains a bone of contention as to this day as she still insists mine is 'too rich', cooked with all cream (!) and that her salted version is both better AND the proper way! See, opinion actually runs that deep.

You'll note I've used two different spellings as this is another hotly contested issue of the 'proper' spelling and even manufacturers can't agree. Most nations have this food in their repertoire or a variant so for anyone who has an opinion and wishes to share their views I actually have two questions:

1. How should 'proper' porridge be made?

2. How should the word be spelt?

Red sat at the end of the sofa tasting the air and wondering if any of it might head his way.
 

19 comments:

  1. I have it every day in winter and use Flahavan's Organic oats half a cup to one and a half cups of water - no salt. Then I like it with a few sultanas or other dried or sometimes fresh fruit cut up and a teaspoon of honey or failing that demerarra sugar. I noticed this morning that a portion of porage/porridge is more than 100 calories less than a bowl of muesli which might explain the weight loss!

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  2. I've always spelt it as porridge.
    I use Sainsbury's porridge oats, and put one cup of those with half and half milk and water. I use the microwave, which is not at all traditional, I know!
    I add a little salt, and if needing a special treat I have a tiny spoonful of golden syrup.

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  3. When I was little porridge or porage was spelt Ready Brek ;-)

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  4. Not being of Scottish origins I really haven't much experience of porridge. Like Angel Gem I too had Ready Brek but it quickly went out of favour for me when I realised I didn't glow :-(
    Jille xx

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  5. My Scottish Grandfather always had to have salt, me-half English, half Scottish, sugar and I make no apologies!

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  6. Tee Hee, great question! We were a family divided too: salt for the Parentals, sugar for the sibling, and a substantial sprinkle of chocolate chips for me! Still my choice today - try it, it's yummy! Xx

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  7. It looks delicious and I would like to try both versions.
    Hugs,
    Meredith

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  8. I do hope you gave Red at least a taste! I have heard of porridge all my life, but never knew exactly what it is. After reading your post here, it appears that it is the same thing as what we call oatmeal or rolled oats. Am I correct in this? Have a beautiful Sunday!

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  9. Your version looks gorgeous with the cream. I do 50g porridge oats with 150ml milk and 150ml water. This makes enough for my wee girl and myself. No salt for us...we love ours with sliced strawberries, blueberries and a drizzle of golden syrup, yum!
    Marianne x

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  10. For me it has to be made with water and sugar (and cream if it's a special occasion). Recently tried one of those just add hot water thingys, never again, nuf said.
    S xx

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  11. I definitely vote for the creamy sweet version. I don't eat it but here in Oregon USA we call it "oatmeal". My husband has it every morning. He puts 3/4s cup of old fashioned rolled oats in a bowl, then 1 1/4 cups of water, a packet of Splenda, some brown sugar, a dash of salt and puts it in the microwave for 3 minutes. What a cute kitty! ((hugs)), Teresa :-)

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  12. Well I like mine made with water but then covered in golden syrup, so while it's not creamy it's loaded with sugar. Sometimes I put sultanas in too. But salt...no! I couldn't eat it, I just couldn't. x

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  13. In OZ the only porridge to have is Uncle Toby's Oats, they are true rolled oats, and not the quick boil stuff. I make it 1 part oats, 1 part water & 1 part skim milk. I always add a handful of raisins, but our raisins aren't like the English ones. Ours are much bigger and sweeter. When I serve it, I have a dollop of French vanilla yogurt & some skim milk. In the UK the Waitrose brand is good yogurt, similar to the one I use at home. Made with salt it is awful! Perhaps that is why people put copious quantities of brown sugar on it - to disguise that salty taste.

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  14. What a beautiful kitty! Mine would be sitting there wondering why I had the nerve to take a bite before offering one to them. haha

    Great photos.

    Thank you for visiting Plum Hollow.

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  15. Not much of a porridge lover. When I do have oatmeal (what we call it here in Michigan, US), I put on lots of sweets (brown sugar, strawberries and blueberries) and some nuts like slivered almonds. I probably take something very healthy and make it very caloric! Thanks for visiting me for the GYB party. I'm glad to have met you. Since both my husband and I are both half or more Scottish, it will be fun to read your blog. Oh, and love your kitty. Following you now.

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  16. The only way to eat porridge is with brown sugar and cream. Delicious.

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  17. Here visiting from the GYB party. My husband and I have oatmeal for breakfast almost every morning. After visiting my daughter while she was living in London that last 2 years, he got hooked on "porridge" and now orders it from Scotland. It is called Mornflake Jumbo Oats. He claims it is so much better than our US oats. Have you heard of this brand?

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  18. Thank you for visiting my blog during the GYB hop.l As a kid I never liked porridge much, but do now. My gran used to make Scott´s porridge oats with half water and half milk and loads of brown sugar on top. mmmmmm

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