Porridge

Discussion in 'Diets & Dieting' started by Corie Henson, Feb 22, 2016.

  1. Corie Henson

    Corie Henson Very Well-Known Member
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    The porridge is a traditional food of the Chinese in the Philippines. In the olden times, families with financial problems would resort to porridge to drive away the hunger. Porridge is rice cooked with a lot of water and has many ways of flavoring. But the main purpose of porridge is to provide nutrition.

    In Filipino homes, porridge is cooked when someone is sick. I remember when I was a girl, my mother would have chicken porridge when any of her children has a fever or colds. Chicken porridge is a native Filipino dish that was popular with the name Arroz Caldo - you can guess that the name is Spanish although the dish is Chinese. By the way, porridge had entered the Filipino menu that it has become a common snack in cheap eateries.
     
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  2. Holly Saunders

    Holly Saunders Veteran Member
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    Porridge here is made with oatmeal and is usually always served as a breakfast food, high in protein low in fact and high in fibre..

    Equally in Olden times..Porridge oats were a staple food, served up as a very thin watery version of what we would serve today and was named ''gruel'...
     
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  3. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    We don't use the term porridge in the US. Since it comes in many forms we just call it by name; oats, cream of wheat, rice, etc. I've never had peas porridge although it's the one most of us first hear about.
     
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  4. Steve North

    Steve North Veteran Member
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    I have porridge (oatmeal) almost twice a week for breakfast..
    There are a few ways of having porridge, but personally I have mine with cottage cheese and sour cream..
    Some have it with brown sugar and either cream or milk..

    I put one cup of cold water in a pot, add 1/2 cup of oatmeal, pinch of salt, dab of butter, and cook over medium heat stirring till it cooks (about 3 minutes) thick.. I then add about (not measured) 1/2 cup of cottage cheese to the pot to warm it up, and then serve.. I then add sour cream to my bowl and eat them together.....

    That is the only way I have my porridge in the morning for breakfast............
     
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  5. Mari North

    Mari North Very Well-Known Member
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    The porridge I eat is oatmeal to me... and I enjoy it... My diet recipe of Banana Split Oatmeal is *fabulous! But I have a feeling that your chicken porridge, @Corie Henson is a different dish... not oatmeal? Since it's chicken, is the base something else like... what? Maybe rice or couscous? What else is in it? It sounds good.

    Sickness... it's cracker soup around there. It really does help, too! :)
     
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  6. Steve North

    Steve North Veteran Member
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    I also often make a "Mamaliga" which I use to go with stews for the sauce..

    Again, I eat my Mamaliga with cottage cheese and sour cream.... Simply love that dish !!!
     
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  7. Chrissy Cross

    Chrissy Cross Veteran Member
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    @Steve North , so the way you eat the oatmeal with the cottage cheese is more of a savory dish?

    I will have to try that once because I can't imagine the taste.
     
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  8. Ike Willis

    Ike Willis Very Well-Known Member
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    Had more than my share of oatmeal. My x wifey was Scotch. She used oatmeal in everything. Cookies, bread, meatloaf, just as cereal and even made oatmeal pies and candy. I even used oatmeal as a substitute for soda crackers in my soup.
    Had oatmeal for dinner yesterday. I usually boil water with a glob of butter in it, then add the oatmeal. I eat it with maple syrup on it. Yummy.
     
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  9. Terry Page

    Terry Page Very Well-Known Member
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    Yes I used to have porridge a lot made with rolled oats, I found it worked well just adding water and microwaving for a couple of minutes, saved washing a saucepan. :rolleyes:........... yes and maple syrup on them Ike
    I discovered last year though that the gluten in oats sets off my eczema so gave them up completely.



    [​IMG]
     
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  10. Chrissy Cross

    Chrissy Cross Veteran Member
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    That's how I make it, with water and then I will add Splenda and some cinnamon.
     
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  11. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    When I eat oatmeal it's never sweet. I like it with butter and salt. Steve's recipe does sound interesting.
     
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  12. Terry Page

    Terry Page Very Well-Known Member
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    Had to look up Splenda thought it might be something exotic but it's just a sweetener :(, cinnamon I do love one of my favourite spices.

    [​IMG]
     
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  13. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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  14. Terry Page

    Terry Page Very Well-Known Member
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    We were brought up on Scotts porridge oats

    [​IMG]

     
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  15. Chrissy Cross

    Chrissy Cross Veteran Member
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    I have never heard of it like that, Ruby. My grandmother would brown cream of wheat in butter and then keep adding water and cooked it down and salt but it was more of a side dish like grits than breakfast.

    Is that an East coast thing, a traditional thing or just your thing?

    Growing up we were more of a cream of wheat type of family, never had oatmeal.
     
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  16. Terry Page

    Terry Page Very Well-Known Member
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  17. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Wow, I'll never call a man in a skirt a sissy ever again!
     
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  18. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    @Chrissy Page, I don't know, I guess it's just the way my family ate it.
    Your grandmother's way of browning Cream of Wheat sound delicious. I never heard of that before.
     
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  19. Chrissy Cross

    Chrissy Cross Veteran Member
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    It is good, too good. That's why I never make it. Lots of butter.
     
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  20. Corie Henson

    Corie Henson Very Well-Known Member
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    Our porridge is actually made from glutinous rice. The sticky texture gives it a kind of flavor (psychologically). And if the sick child doesn't relish chicken porridge, there is the black porridge that is made from the same glutinous rice but with cocoa flavoring. And this is a snack food that is mixed with sugar and milk. You can also do that to oatmeal to perk up the blank taste - choco oats was quite popular here when I was in grade school.
     
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  21. Holly Saunders

    Holly Saunders Veteran Member
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    Take it from me A Celtic lassie born and raised ...your ex wife was NOT Scotch...Scotch is an alcoholic drink...your wife was either Scottish..or ''A Scot''...but she was never a bottle of whisky.. :p:D
     
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    Last edited: Feb 22, 2016
  22. Ike Willis

    Ike Willis Very Well-Known Member
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    When I typed the word "scotch" I was thinking it might not be the right word, but I let it go. Thank you for the heads up.:)
     
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  23. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    Chrissy, There have so many bad reports about Splenda, Aspartame and other artificial "foods" we refuse to have them in our food.
     
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  24. Steve North

    Steve North Veteran Member
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    Sheldon..
    I use Splenda and have been using it for the past 15 years if not more..
    My wife is a diabetic and can't have sugar.. I MUST use some other way of sweetening things.. Splenda seems like the best of all the sweeteners.. It is actually real sugar with the carbs removed (I believe)..
    Correct me if I am wrong..
    Also for me, I am on low carb and also can't have real sugar..
    I also use Splenda brown sugar ....
     
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  25. Terry Page

    Terry Page Very Well-Known Member
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    Maybe when Ike thinks of his ex wife a bottle of scotch comes into his mind ;):)
     
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