Jump to content


Photo

oatmeal porridge


  • Please log in to reply
14 replies to this topic

#1 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 24,790 posts

Posted 20 October 2019 - 12:54 AM

here is a recipe for the savoury oatmeal porridge of your dreams: oats pongal. what ways do you have of making oats tasty without making them unhealthy?

 

oats-pongal3.jpg


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#2 voyager

voyager

    Advanced Member

  • Members
  • PipPipPip
  • 5,507 posts

Posted 20 October 2019 - 01:59 AM

My daily bowl = 1/2 cup old fashioned oat meal, hefty sprinkle of salt, water to cover, then Microwave for 5 minutes.    Anoint with healthy splash of heavy cream and freshly coarsely ground black pepper.   

 

Hey, no sugar, no raisins.    Could be worse.   


It's not my circus,

not my monkeys.


#3 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 14,015 posts

Posted 20 October 2019 - 04:08 AM

No woman no cry
Ason, I keep planets in orbit.

#4 Behemoth

Behemoth

    Advanced Member

  • Members
  • PipPipPip
  • 7,963 posts

Posted 20 October 2019 - 06:10 AM

I make this April Bloomfield version quite often. Texture is really perfect. I don't like savoury oatmeal so just a little maple syrup. 


Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
-Chomskybot

#5 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 11,730 posts

Posted 20 October 2019 - 11:47 AM

Oatmeal - Or, Eat Your Mush



#6 Wilfrid

Wilfrid

    Advanced Member

  • Admin
  • PipPipPip
  • 86,424 posts

Posted 21 October 2019 - 11:32 PM

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

#7 voyager

voyager

    Advanced Member

  • Members
  • PipPipPip
  • 5,507 posts

Posted 22 October 2019 - 01:29 AM

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

I can't find this recipe/procedure.    But it sounds just up my alley.    I give my bowl a healthy shower of salt before cooking.    Then am not against adding a pat of salted butter....    Just consider it polenta.    Parmesan would suffice for salted butter if you prefer.


It's not my circus,

not my monkeys.


#8 Wilfrid

Wilfrid

    Advanced Member

  • Admin
  • PipPipPip
  • 86,424 posts

Posted 22 October 2019 - 01:42 AM

Right, butter too. And salt. I remember being so shocked by this after growing up with milky, sweetened oatmeal.

#9 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 64,391 posts

Posted 22 October 2019 - 03:41 AM

That's totally the way I eat it.  (Maybe a little less salt.)


Bar Loser

MF Old

#10 joethefoodie

joethefoodie

    Advanced Member

  • Members
  • PipPipPip
  • 11,730 posts

Posted 22 October 2019 - 11:22 AM

There is of course the Scottish approach which is to boil them in salted water and to serve them with more salt. I am not joking.

 

That's totally the way I eat it.  (Maybe a little less salt.)

 

I'm wondering if any of you actually use the quick-cooking oats @mongo_jones calls for in his recipe?

 

Or what kind of oats you actually use?

 

These days, I like the steel-cut (pin oats) for breakfast, but I still use old-fashioned Quaker Oats (rolled) for oatmeal cookies.

 

All About Oats from Bob's



#11 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 64,391 posts

Posted 22 October 2019 - 04:39 PM

I use the fantastically great oats you get from Anson Mills.


Bar Loser

MF Old

#12 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 24,790 posts

Posted 22 October 2019 - 06:34 PM

you can make that oatmeal pongal regardless of what kind of oats you use. it's really a recipe for the stuff you mix into your porridge, whatever oats you've used to make them.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#13 Wilfrid

Wilfrid

    Advanced Member

  • Admin
  • PipPipPip
  • 86,424 posts

Posted 22 October 2019 - 10:24 PM

I haven’t made oatmeal in a long time. I’ve used Anson Mills. In the U.K., Quaker Oats owned the market.

I wish this thread was called Oatmeal P.Orridge.

#14 voyager

voyager

    Advanced Member

  • Members
  • PipPipPip
  • 5,507 posts

Posted 22 October 2019 - 11:11 PM

Quaker or Bob's Red Mill Old Fashioned.    I'm all about speed and effort.    Stagger downstairs, hope husband has made coffee,    Add tap water to oatmeal waiting in my favorite bowl, stir with finger, shove in microwave for 5 minutes.    Check iphone while waiting for porridge.    Add hefty splash of heavy cream or large pat of butter.    Cracked black pepper if I'm awake enough to think of it.   Leftover chicken or pork chop gravy is also nice.


It's not my circus,

not my monkeys.


#15 beccaboo

beccaboo

    Advanced Member

  • Members
  • PipPipPip
  • 172 posts

Posted 23 October 2019 - 05:14 AM

I used to make some really tasty savory oats in my fancy rice cooker. I’d set it up the night before, putting the pinhead oats and water in first and then laying a couple of green cabbage wedges, a couple of slices of pumpkin, some black pepper, and a bit of Tianjin preserved vegetable on top. I’d program the rice cooker to cook it on the congee setting, to be ready at 0530 or whenever I wanted my breakfast.