Porridge

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

  1. Terry Page

    Terry Page Veteran Member
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  2. Ruby Begonia

    Ruby Begonia Veteran Member
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    Wow, I'll never call a man in a skirt a sissy ever again!
     
    #17
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  3. Ruby Begonia

    Ruby Begonia Veteran 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.
     
    #18
  4. 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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  5. 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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  6. 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
     
    #21
    Last edited: Feb 22, 2016
  7. 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.:)
     
    #22
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  8. Sheldon Scott

    Sheldon Scott Veteran 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.
     
    #23
  9. 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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  10. Terry Page

    Terry Page Veteran 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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  11. Chrissy Cross

    Chrissy Cross Veteran Member
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    Yes, I know but I only use a pack or two and like @Steve North said, Splenda seems like the best choice.
     
    #26
  12. Ike Willis

    Ike Willis Very Well-Known Member
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    th.jpe
     
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  13. Holly Saunders

    Holly Saunders Veteran Member
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    LOL...now that was funny.... :D:D
     
    #28
  14. Mari North

    Mari North Very Well-Known Member
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    This sounds good, @Corie Henson ... yeah, I couldn't imagine chicken and oats together in that way. :) Would that glutinous rice be the kind that is used for sushi, and that yummy "sticky rice?"

    Chocolate rice... I'd like that. (Okay, I basically like chocolate anything :D ) ... like a chocolate rice pudding. Yes, I could definitely enjoy a bowlful of that.
     
    #29
  15. Mari North

    Mari North Very Well-Known Member
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    @Steve North , have you tried Stevia? It's a natural sugar substitute and not dangerous like the others mentioned here as far as I know. NOW taking that a step further, I *have* heard that some of the fake Stevia coming in from Central or South America is not as safe as the real product, but I'm not really sure how to tell the difference beyong just making sure where the kind you're using is manufactured.
     
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