http://withknifeandfork.com/thoughts-on-porridge a blog mostly about food Sun, 13 Jan 2019 19:41:31 +0000 hourly 1 https://wordpress.org/?v=4.1.41 http://withknifeandfork.com/thoughts-on-porridge#comment-11 Sun, 02 May 2010 20:30:20 +0000 http://withknifeandfork.wordpress.com/2009/02/19/thoughts-on-porridge/#comment-11 […] This post was mentioned on Twitter by Linda . Linda said: @annecupcake am not fan of rice/soyamilk either but in porridge the oatly erm just makes it more oaty. blogged > http://tinyurl.com/36varg3 […]

]]> http://withknifeandfork.com/thoughts-on-porridge#comment-10 Thu, 26 Feb 2009 14:07:00 +0000 http://withknifeandfork.wordpress.com/2009/02/19/thoughts-on-porridge/#comment-10 That sounds interesting – I’m a big fan of oatcakes so I’m guessing its similar. I’ll give it a try. Do you eat it unadorned (apart from the salt) or is it a bit like Italian polenta where you would have it with other savoury items e.g. perhaps with roasted root vegetables? I might try it like that any way as an experiment

]]> http://withknifeandfork.com/thoughts-on-porridge#comment-9 Thu, 26 Feb 2009 11:12:00 +0000 http://withknifeandfork.wordpress.com/2009/02/19/thoughts-on-porridge/#comment-9 In Scotland we eat porridge as a savoury dish, adding some salt to the pot when cooking. Sometimes more salt is added to the bowl when served. Try it, it’s good.

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