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Post by Scrubb on Apr 8, 2016 23:10:24 GMT 2
Last September I finally started liking porridge - had GREATLY disliked it my whole life until then. And this week I discovered savoury porridge. Now, it's fine the usual way with milk and sugar, but it's WONDERFUL cooked in veggie stock, with soya sauce, ginger, and lime juice added on top. I've had it 3 times this week. I have this list of recipes I intend to work through: savoury oatmealDo any of you have any favourite recipes? Or does the idea repel you? |
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Post by Ria on Apr 8, 2016 23:58:00 GMT 2
I really wish I liked porridge as its so heathy and filling. Sadly even just the smell and look of it makes me feel nauseous.
The link doesn't load for me.
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Post by Baz Faz on Apr 9, 2016 0:03:32 GMT 2
I had to have porridge at boarding school in South Africa. I am still recovering.
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Post by Scrubb on Apr 9, 2016 1:56:52 GMT 2
I do understand - I really didn't like it AT ALL my whole life. I'd try it every 5 or 6 years, just to see if my tastes had changed, and suddenly last year, they had and I liked it. The savoury stuff is very different again. That link works for me, Bastet, but here's the whole url if you're interested: www.shape.com/healthy-eating/meal-ideas/16-savory-oatmeal-recipes |
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Post by auntieannie on Apr 9, 2016 9:16:26 GMT 2
this morning, I had my porridge with (defrosted) fresh cranberries and a little pepper. so not fully savoury but not sweet either.
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Post by slowcoach on Apr 10, 2016 13:51:04 GMT 2
If I attempt to make porridge using a lot less oats than is customary, and then cook it for a long time, I end up with a greyish gel. I believe that this viscous substance is soluble dietary fibre after completion of the water uptake stage that would normally occur in the gut. This seems a little odd, as it implies that it is primarily the smooth part of porridge that is roughage not the rough part.  |
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Post by Hedonista on Apr 11, 2016 22:23:24 GMT 2
Congeeeeeeee
Rice porridge rule OK
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Post by Scrubb on Apr 12, 2016 2:02:15 GMT 2
I don't know how to make rice porridge, but have made a thing called "oatmeal congee" a few times now. Yummmm.
Today I tried a new one - with mustard seeds, curry leaves, chili powder, a hot pepper, peanuts, onion, and ginger. It was ok, but not as flavourful as it sounds like it should be, or as I expected. Sure filled me up, though.
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Post by auntieannie on Apr 12, 2016 11:10:11 GMT 2
slow, soluble fibre is actually better for the intestinal tract than its non-soluble counterpart.
The latter can be quite irritant and therefore counterproductive. Especially taking into account the amount of water it requires to be effective - a lot of constipated patients are so partly because they don't drink enough fluid; add non-soluble irritant fibre and you've got a perfect storm. i.e. more constipation.
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Post by auntieannie on Apr 12, 2016 11:12:00 GMT 2
Scrubbles, sorry for derailing the thread!
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Post by Scrubb on Apr 12, 2016 19:28:39 GMT 2
No problem with the derailment, auntie! But my question is: slow, soluble fibre is actually better for the intestinal tract than its non-soluble counterpart. I have no idea whether oatmeal is soluble or non-soluble. |
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Post by auntieannie on Apr 12, 2016 22:23:11 GMT 2
mostly soluble.
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Post by Scrubb on Apr 15, 2016 5:40:58 GMT 2
Good!
I was going to make one with sundried tomatoes, olives, garlic, and feta cheese today but didn't have enough appetite to feel like cooking once dinner time came around. So I'll make it tomorrow.
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Post by Scrubb on Apr 16, 2016 4:18:21 GMT 2
oooh, just made it, and it gets a big thumbs up.
Although by the end it was feeling a bit salty. Maybe I overdid it on either the olives or the feta. Probably the feta.
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Post by Hedonista on Apr 24, 2016 21:26:56 GMT 2
Rice porridge is easy and soooo good.
If you can't get rice gruel (we can't here either) just use normal rice and then blitz it once overcooked with a food processor.
Try cooking the rice in a mild chicken stock until totally engorged, then liquidise, adding a bit more stock if you like it a bite thinner. Squeeze in some ginger juice using a garlic crusher then garnish with soy sauce and chopped spring onions or chives.
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Post by Scrubb on Apr 24, 2016 23:21:14 GMT 2
That does sound good - might just try it.
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Post by ninchursanga on May 1, 2016 20:04:06 GMT 2
www.thekitchn.com/how-to-make-congee-226778After reading about congee I had to find out what it is exactly and how to cook it. Cooking rice for hours does not make it an attractive breakfast for me but when I read the above link - it can be kept in the fridge for up to 5 days, that changes things. It looks like something I should try! But I'll pass on the savoury porridge...my preference for life seems to be the sweet version.
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