dg comments

please empty your brain below

I had a rather nice bowl of porridge with chopped banana and honey in one of the swish eateries at St. Pancras station last week. Mind you, it was probably made with full fat milk...

Marc | 18.03.08 - 8:08 a.m. | #

Porridge is really nice. Just add masses of sugar.

Pedantic of Purley | 18.03.08 - 8:27 a.m. | #

Are you joking dg? Porridge is definitely the breakfast of 08! If you have a Crussh store near your work get their ready made soy milk porridge (much nicer than it sounds and oddly addictive, despite the store's misspelt name).

Also big porridge packs are for mugs or people who have ancient family porridge recipes. Get the little sachets of porridge, follow the directions and put in the microwave. Then make sure honey is involved at some stage.

Hope your porridge relationship improves!

A Rabid Porridge Fan

london ducky | 18.03.08 - 8:43 a.m. | #

Hi Diamond
You're right porrige is horrible but can be made better - just use half milk and half water, and you could add some raisins to the mixture, maybe dried apple and/or banana or other dried fruit of choice, although chop up dried apricots.

It doesn't have to be hell to be healthy!

Richard

Richard | Homepage | 18.03.08 - 8:44 a.m. | #

Try sweetner if you're swearing off sugar. You could add cocoa or vanilla. Get some ideas of flavourings from the ready mixed packs in the supermarket.

Vic | Homepage | 18.03.08 - 8:50 a.m. | #

Using the microwave just add water - two parts water to one part porridge. Two minutes, add a small amount of milk (same as for a cup of tea sort of amount) and a spoonful or two of light soft brown sugar and enjoy it. Gradually reduce the sugar as you get accustomed to the taste.

Debster | 18.03.08 - 8:52 a.m. | #

Or instead of milk use chocolate soya milk ...

Debster | 18.03.08 - 8:53 a.m. | #

I've yet to find a way of making porridge edible. Without wanting to advertise, have you tried Oatibix....oat derived Weetabix? It's still not exactly nice but miles better than porridge imho. I'm also not sure if it's as good as porridge at hoovering up the cholesterol.

NiC | Homepage | 18.03.08 - 8:58 a.m. | #

And finally - whatever you do, NOT Ready Brek. That is just plain nasty and not porridge. Scotts Porridge Oats (the one with the burly scotsman on the packet) and follow the instructions.

Debster | 18.03.08 - 8:59 a.m. | #

I love porridge, been having it every morning for years, made with very low-fat milk. It hasn't stopped my cholesterol level from creeping slowly upwards.

Great Aunt Annie | 18.03.08 - 9:07 a.m. | #

Porridge Oats are best if left soaking overnight. Drain off water and add fresh and milk to taste.

Swirl through some honey and your choice of fruit (1 portion of your daily 5) et voila!!

(I don't eat them myself but my Dad has been on low cholesterol diet for years, that's his method and when I've had them, quite tasty).

BTW, why are you off sugar? Nowt to do with cholesterol...

Gordon | Homepage | 18.03.08 - 9:18 a.m. | #

Many moons ago when I was *ahem* rather too cuddly for comfort, I went on a manage-your-weight hypnotherapy course. The one thing that has stuck with me (not the weight, I hasten to add, which came off and hasn't gone back) is that you can educate your palate within about a week to accept new additions to your diet. And I wouldn't go without my morning oats now... (snigger)

Stick with it DG and it will soon become second nature. Best of luck.

THC | 18.03.08 - 9:50 a.m. | #

Porridge is great - drop of cold milk on the top, couple of those moist prunes - loads of energy all morning and regular as clockwork. Can't beat it.

Johnny Topaz | 18.03.08 - 10:14 a.m. | #

1) Buy proper porridge. Not that sawdust crap - rolled oats. Despite what some might say, you can make rolled oats in a hurry by nuking the ever-lovin' crap out of them. And they still taste way better than the sawdust. Debster had it right about cooking in water and adding the milk after if you go this route.

2) Buy *proper* porridge. Steel cut oats. Unfortunately, this requires overnight soaking or a slow cooker. But the results are infinitely more satisfying.

3) Dried fruit. But you figured that one out. A pinch of salt is actually traditional - the fruit should contain enough sugar.

4) Get one of those little breakfast thermos things. Porridge keeps well in it if you're in a hurry to get out the door.

Chz | 18.03.08 - 10:22 a.m. | #

Yup - make with skimmed milk and then add honey to taste - very nice.

Denplan | 18.03.08 - 10:34 a.m. | #

Yes for some reason, maybe a physicist would know, if you make them with milk in the microwave the stuff froths out like some kind of frankenstein experiment and you have to clean up a very nasty mess, but made with water you do not get the volcano effect.

Debster | 18.03.08 - 10:35 a.m. | #

And nobody has suggested a dash of maple syrup and a few pecan nuts - now that's the way to enjoy it in the long term.

Mark | 18.03.08 - 10:52 a.m. | #

Or if its the cooked texture you don't like, whizz the oats up in the Magimix with a banana and the juice of an orange (and your daily flaxseed oil, should you so desire)- delicious baby food for grown ups. And yes, proper big oats, not floor sweepings.

Sarah | Homepage | 18.03.08 - 11:01 a.m. | #

As I only ever eat one meal each day and that takes place around about 7pm every evening I am begining to feel that I am I missing out.

fishislandskin | 18.03.08 - 11:03 a.m. | #

Yep, it needs a little sweetness. As a kid I used to ladle Golden Syrup onto my porridge, my more hardy grandfather used to put salt in his. Yuck yuck. I like my porridge to be so thick that it clings to the spoon when I turn it upside down, almost chewy. Add lots of sugar and a dash of cold milk. Mmmmmmm.

Maybe some fruit? Stewed fruit or something? And semi skimmed milk.

Remember, this isn't really about getting your weight down, it's about lowering your cholesterol. Any loose clothes will be a bonus. Skinny Minnies have high cholesterol as well.

SSS | 18.03.08 - 11:31 a.m. | #

Porridge is great. It's the only breakfast I have found to keep me happy until lunchtime.

I am extremely lazy and most of the time I simply pour hot water from the kettle over the oats (Tescos value, 49p for a huge bag, can't even be arsed to buy those special fancy instant ones).

Sometimes I stir in a teaspoon of low-calorie instant chocolate powder, for a special treat.

I like it. But then again I have many times wondered if my tastebuds are functioning properly.

bitful | Homepage | 18.03.08 - 11:53 a.m. | #

Agree with those who say expensive good oats are the way to go. They are basically a different food to the gluey stuff it sounds like you've bought. Sometimes, if the rolled oats are too nubbly, I do half and half with the finer type. And definitely, water to cook them in. A little brown sugar on top afterwards, yum.

If you still can't come round to porridge, muesli also contains lots of oats. And you can make your own (much cheaper/healthier than bought ones) - get a big bag of the aforesaid whole rolled oats, add in whatever raisins/chopped nuts/extra healthy seeds etc you want, shake....et voila. I use sunflower seeds, pumpkin seeds, chopped almonds and pecans, chopped dates or dried apricots, and raisins - currently my breakfast of choice, with yogurt and fruit.

Hana | Homepage | 18.03.08 - 12:06 p.m. | #

Yeah, porridge is all right, honest, dg. Can be quite delicious with a spoon or so of sugar (and still palatable even without sugar).

Stick with it!

Katisha | 18.03.08 - 12:51 p.m. | #

Just want to echo what people have said about buying decent quality oats, and not the sawdust mix that is ReadyBrek. I love mine with natural yoghurt and nutmeg, it's definitely yummy, but I prefer a slight sourness in food. When I was a child we used to have our porridge with butter and salt, which is also lovely, and I believe it is the Polish/Scottish way, but if you are trying to lower your cholestoral, butter is out.

Sue R | 18.03.08 - 1:11 p.m. | #

This is one of the most evangelical comments boxes I've ever read, as if you're all missionary zealots attempting to convert me to the Secret Ways of the Porridge

Er, thanks, and hallelujah.

diamond geezer | Homepage | 18.03.08 - 1:12 p.m. | #

Made with water? Urgh yuk. If you have to stick to skimmed milk so be it but put your oats and milk together the night before to allow flavours to emerge and always if you're using the microwave, the more time taken over rehydrating the oats the better. I've never done it but adding a hint of vanilla sounds excellent.

beauzo | 18.03.08 - 1:31 p.m. | #

If you can't face porridge, try a breakfast smoothie:

Serves 1

1 cup milk
1/4 level cup oats
1 small banana
1/4 cup live yoghurt
A generous 1/4 cup frozen mixed fruit (I probably usually end up putting in half a cup)
1/2 teaspoon vanilla essence
Honey to taste

Put all ingredients into a blender. Whiz until smooth and evenly blended - check there aren't any un-blended lumps of oats lurking at the bottom of the blender goblet. Pour into glass. Drink.

rosamundi | Homepage | 18.03.08 - 1:46 p.m. | #

dg - add dried fruit, particularly raisins, to the (proper) oats before microwaving (heavy on the milk and without water, three minutes, stir, then another minute, then swear, and spend the rest of the day cleaning overflow porridge from the microwave). they almost turn into grapes. frozen berries are also good. banana should be added afterwards. is honey against the rules? because it makes porridge extra super. having lived on the stuff for the past three years, you'll definately get used to it, and maybe even enjoy it. infact, i might go make some now...

andrew | 18.03.08 - 1:57 p.m. | #

As the others have said, get some decent oats - Mornflake are reasonably priced, & just get on with it. Sorting the porrridge/liquid mix is personal. I like thick porridge.
If you're doing it in a microwave - boiled water from the kettle, after you've made your tea, is ideal & cuts the time even further. Add the milk afterwards. You've seen what happens if you try microwaving it!

I like my porridge with raisins, maybe a few other dried fruits/maple syrup/black treacle, or combos thereof.

Muesli is quicker to make, but slower to eat.

& there are also salt free oatcakes available.

Porridge is cheaper.

Bronchitikat | Homepage | 18.03.08 - 2:04 p.m. | #

I an sure the little sachets are processed,and may contain sugar.For a more chunky experience you can buy bags of basic porridge in all supermarkets. Ratio is 1 cup porridge, 2 cups milk or water, microwave for about 3 -4 mins. This makes 2 portions, you can keep half for the next day. Try adding some white set yogurt and a sprinkling of brown sugar. You could go mad and add some tinned black cherries on top of the yogurt, my favourite m m m !

Tina from Surrey | 18.03.08 - 2:19 p.m. | #

To stop the 'boil-over effect' in the microwave, buy large plastic jug from Pound Shop, Mic on high for 2 mins, then stir, Mic on Med for 2 mins. Stand and watch the jug at all times! Have been doing this for 20 years.

Tina from Surrey | 18.03.08 - 2:24 p.m. | #

I have porridge every day.. its great. With raisins and honey. Yum!

Fimb | Homepage | 18.03.08 - 2:25 p.m. | #

I can't see any reason (from a cholesterol point of view) for not adding a big dollop of golden syrup or a heap of brown sugar Mmmm Mmmmm. A pinch of salt helps a lot too.

I eat the simple Scotts stuff, not silly sachets.

Chris | 18.03.08 - 3:01 p.m. | #

Rolled oats for porridge.

OatMEAL is for Staffordshire oatcakes, which you can fill with whatever you like, healthy or otherwise (try mixed beans cooked up with some onion and peppers and tomatoes):
http://www.geocities.com/NapaVal...333/
howmade.htm

Or you can use oatmeal in cranachan, but rather defeats the object of the diet.

Autolycus | Homepage | 18.03.08 - 3:12 p.m. | #

I had no idea so many people eat this for breakfast as I do on most mornings. I go to the trouble of boiling the water on the stove to make mine. Yes, there is a pan to wash up, but the consistency is so much better than using the microwave. I also don't use the type that comes in packets because of the consistency. I add brown sugar and walnuts and sometimes blueberries.

Betty | Homepage | 18.03.08 - 3:12 p.m. | #

Praise be Porridge! Honest, DG, it is the way forward. I make mine rather like bitful up above (boil kettle, pour over bowl, add milk). I was damn well addicted to making it with Cadbury's highlights or choc soya milk, and then it was back to honey or a stir of golden syrup. Used to be Ready Brek, but now I go for Scott's porridge oats - I saw the light.

Jayne | Homepage | 18.03.08 - 3:17 p.m. | #

As the other Andrew recommends above, I suggest adding fruit to your porridge to make it a bit more appetising. I can't see why having to eat healthily should mean you should restrict yourself to the most plain, banal diet possible.

With your new low-cholesterol diet, I still feel you can afford to be adventurous. Why not experiment with different toppings and garnishes (from your Often column, of course

) to liven up your otherwise dull bowl of porridge you now seem to have to eat every morning? You could then quite easily turn an otherwise banal, unappetising breakfast into something you can enjoy but still fit easily into your new diet.

Andrewh | 18.03.08 - 3:21 p.m. | #

When it comes to washing up leave the pan to soak in cold water during the day then it is easy to clean.

An alternative to stirring porridge is to do it in a sauce maker. Easier to make but harder to wash up.

Pedantic of Purley | 18.03.08 - 3:39 p.m. | #

And if there's any porridge left over, slice it and fry it next morning.

stitchwort | Homepage | 18.03.08 - 4:31 p.m. | #

1 1/2 cups milk
3/4 cup of Quaker oats
Cooking it in a sacepan makes a difference - it's too easy to overcook microwaved porridge.

A healthy spoonful of Tate and Lyle's golden syrup is the way to go - it's the way I've been eating porridge for 37 years.

Colin | 18.03.08 - 5:21 p.m. | #

I'm on porridge too - or oats - are they the same thing? Have mine with cold milk, raisins and a bit of natural honey. I normally eat it whilst reading - a good distraction because it's still not *amazing*

Good luck!

deus-ex-machina | Homepage | 18.03.08 - 5:37 p.m. | #

Blimey, so much good advice.
And there's still lunch and dinner to come...

trad or anon | 18.03.08 - 5:57 p.m. | #

Well there's certainly a whole lot of advice here. Yes the mix of liquid to oats is vital. 2 to 1 is sort of ok but 2.5 to 1 is better.

If you use a pan, you need to take your time - bring to the boil and allowing it to simmer is both important and bloody time-waisting. So OK on a Sunday morning but naff on a working day.

Microwave is a whole lot faster - better to mix everything up the night before and leave it to 'steep' overnight in the fridge. Trial and error based on how much you mix up but about two and a half mins in a old microwave. You can get plain rolled oats (that's all porridge is) or jumbo oaks or oats with extra bran.

If sugar is an issue and you don't like milk try Soya Light.

Good luck and keep blogging

Netball Coach | 18.03.08 - 6:22 p.m. | #

put maple syrup and raisins on it, both are good for you and taste yum!

Anonymous | 18.03.08 - 6:39 p.m. | #

Legal:
Cinnamon adds a certain, non-sugary, loveliness - stirred in, not shaken.
Crushed fresh raspberries, strawberries or blueberries.
Illegal:
Squeezy honey - for instant gratification.
A small square of chocolate melting into the middle...

Veganism is, apparently, the way to go lo chol' ....(or quietly mad?)

drD | Homepage | 18.03.08 - 7:26 p.m. | #

DG- I have every sympathy. A year ago I had to start eating porridge. I would like to say one year on that I like it.
It is glue and always will be even if you put yogurt, dried fruit or sugar on it.
However at least I do not heave when I eat it now.

Amused | 18.03.08 - 7:28 p.m. | #

Wow 44 comments from how we get our oats in the morning.
Yep- include me please. Besides ballroom dancing I strongly recommend you to oats via the microwave plus honey.

peter | 18.03.08 - 7:29 p.m. | #

I have porrige every morning.
I make it in the microwave, with water only.
Once cooked I put a couple of tablespoons of low fat natural yogurt on top, and sprinkle with dried fruit.
Healthy, warming and tasty.

John | 18.03.08 - 7:50 p.m. | #

I implore to you to find the merits in porridge. Add some rasins and bit of organic honey and you are away. I promise!

girlwiththemask | Homepage | 18.03.08 - 8:13 p.m. | #

Used to hate i, now have it everyday, I add a few nuts - walnuts, or flaked almonds, some crystalised ginger (is that allowed for you) or some honey.

It's also crucial that you buy he right type of porridge Quaker oats always ends in disaser, M&S make a nice one, or Sainsbury's taste he difference he one with he large flakes.

gareth H | Homepage | 18.03.08 - 8:25 p.m. | #

Is this a record number of comments? Who would have thought that porridge could provoke such a positive reaction!

dg writes: I got 59 comments on doughnuts

Marc | 18.03.08 - 9:17 p.m. | #

Maple Syrup.

Teaspoon of peanut butter.

clarissa | Homepage | 18.03.08 - 9:24 p.m. | #

Didn't a doughnut post hold the record for comments. We obviously like our food.

Honey and bananas in my porridge.

Darren | 18.03.08 - 9:40 p.m. | #

I cheat and use Oatso Simple, I used to hate it but like it now.

Christian | 18.03.08 - 9:43 p.m. | #

Your Bridget Jones style addendum made me laugh outloud! The syrups that they use in coffee shops - you can often buy them separately (you definitely can in Caffè Neros) are nice in porridge and there are several sugar-free ones if you want to be really good.

Keep smiling mio amico, it's worth it!

MW | Homepage | 18.03.08 - 10:10 p.m. | #

Oh just one more thing, I have tried every breakfast cereal on the shelf and only porridge keeps you full in the tum for 2 - 3 hrs hrs, (i.e. until coffee time) With all the others the old tum starts rumbling 1hr later. Shreddies are the next best thing. I hope you enjoy all the various additions listed by your readers.

Surrey Girl | 18.03.08 - 11:04 p.m. | #

I must be in the wrong place. This is truly bizarre.

PS Doughnuts must stay top so only one more comment allowed after this one.

embo | 18.03.08 - 11:53 p.m. | #

Cannot go through 57 comments to check, but I'm sure someone will have pointed out dump the milk and use water. The English add sugar, the Scots add salt. Oh, and yes, a lot of experimentation with the quantities is required, but microwave is the way to go...

Blazing Saddle | Homepage | 19.03.08 - 12:11 a.m. | #

What stitchwort said. When I was a little kid, my grandmother used to make porridge before we went out to milk the cows at dawn. That and a cup of tea set us up on cold mornings. When we came back, she would fry up any left-over porridge (which by then had set, so could be sliced) with bacon, eggs, mushrooms etc - delicious!(Tactless of me, sorry - but you could use rapeseed oil, which is low in saturated fats, for frying. You won't want to know that we put unpasteurised top of the milk from the Jersey cow on top of our fresh porridge, with a dollop of honey or golden syrup.)

I started eating porridge again fairly recently, and love it: rolled oats, made on the hob with semi-skimmed milk. You need to simmer it for at least six minutes, stirring occasionally so it doesn't catch. When you've poured it into your bowl, shove the empty pan under the cold tap and it will be a doddle to clean.

anne | 19.03.08 - 1:35 a.m. | #

small individual sachets???? are you having a laugh , or just happy to pay several times over the odds for a marketing gimmick

steve | Homepage | 19.03.08 - 7:48 a.m. | #

Anne reminds me of the story of the person who stayed at a farmhouse and thoroughly enjoyed large portions of porridge each day despite the fact that no-one else seemed to eat it.

He thanked the farmer's wife at the end of the stay for preparing this especially for him. Oh, it no bother she said. I had to make it for the pig anyway.

Pedantic of Purley | 19.03.08 - 8:18 a.m. | #

I feel like Shreddies this morning, thanks.

diamond geezer | Homepage | 19.03.08 - 8:53 a.m. | #

What, you feel like them? Or you feel like having them?

Jag | Homepage | 19.03.08 - 9:05 a.m. | #

DG stick with the porridge. I have my breakfast at 5.30 am and lunch at 12.30 so my breakfast has to get me through 7 hours, and porridge just about makes it.
I buy supermarket own brand oats and measure using a 200ml fruit juice glass. Three quarters of the glass oats, same measure milk and a measure and a half of water and a pinch of salt. Microwave 3 minutes, stand about one minute and then add something nice. At the moment that is a spoon of blackcurrant jam.

Must confess I'd sometimes (often) prefer a full English but like you I'm high chol and I think that porridge is the nicest of the low chol health foods.

RayB | 19.03.08 - 12:43 p.m. | #

50-50 milk and water...and salt, of course. Pour onto a spoonful of Tate and Lyle's local Golden Syrup, add a dusting of demerara on top. Heaven.

felix | 19.03.08 - 4:56 p.m. | #

Porridge in satchels, cooked in the microwave? There are two red flags for me right there.

Get some nice good quality rolled oats, I like the ones that are cut a bit thicker. One part oats to two parts water, a pinch of salt, and pour honey and milk over it before you eat it. And cook them over a low to medium flame. Stir occasionally so it doesn't stick to the pan. (Make sure it is a nice thick metal pan, not a flimsy pan which burns everything.)

A lovely breakfast. Keeps you full for hours too.

Kerry | 19.03.08 - 6:40 p.m. | #

Porridge is the only thing that fills me up enough to cope with 30 mins on a train and 40 mins on a bike to get to work. I go for the less washing up option of microwaving, but it is better in a saucepan. I like it fairly runny - stodgey oat glue is just inedible. It would also be a lot less enjoyable without the lashings of golden syrup (now in a porridge-eater-friendly squeezy bottle)

Laura | Homepage | 20.03.08 - 2:19 p.m. | #

and to think we actually grow oats to feed horses; I guess if its good enough for Dobbin its good enough for DG

Netball Coach | 20.03.08 - 5:50 p.m. | #

I was going to post another comment, but saved my breath...

anne | 21.03.08 - 12:30 p.m. | #

Sorry, bit late to this party, but I had to put in my plug for bircher muesli - the porridge for people that don't like porridge, especially coming into summer.

Soak half a cup of (proper) rolled oats in just enough apple juice overnight. You can include lots of dried fruit & nuts (minimum almond chips and raisins but I've been throwing in walnuts, dried cranberries, pumpkin seeds, sunflower seeds), and a drizzle of honey or maple syrup. To serve, mix in enough unsweetened acidophilus yoghurt (another superfood) to make it porridgey, and add fresh fruit - banana's great for sweetening.

I'm addicted to this stuff. Just requires a little preparation. I have a Heather-sized plastic container & I just shove in the rolled oats, raisins & apple juice while I'm cleaning up after dinner.

Heather | Homepage | 26.03.08 - 10:17 p.m. | #

Again, another late entry (well, two really)

1 Hot porridge with cold yogurt on top and cold blue berries on top of that is delicious!

2 Muesli (sugar free) put in bowl the night before, add juice to soak in then in the morning fresh fruit and yogurt. Still healthy, again, delicious....

Alix | 30.03.08 - 8:47 p.m. | #

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