Childrens diet...

peachyprice

Mojisola wrote: »

I didn't say anything about a huge portion!

There's a big difference between a small portion of oat powder that you get in instant porridges and a reasonable/decent (not huge!) portion of real oat porridge which has texture and flavour and takes your gut some time to digest.

A good protein breakfast will also keep you going. When we're away from home we find the full cooked breakfast makes a good start to the day and we don't usually need anything until the evening.

A bigger portion of proper porridge than I can already manage is huge to me :rotfl:

Yes, I agree a full cooked keeps me going all day, but after 2 days max it plays havoc with my digestion.

paulineb_2

Its just the way porridge used to be eaten here in Scotland anyway, my mum eats porridge with salt, so did my gran, whatever is people's preference. I prefer salt to sweet anyway, popcorn would always be salted, just cant face eating porridge and I don't ever think its going to be one of these foodstuffs I'll ever get used to.

cutestkids

Dunroamin wrote: »

You're doing something very wrong if it's slimy!

I'm not Scottish but I wonder how many people are actually eating Ready Brek or similar and calling it porridge - it would explain some of the comments.

I wondered this as well

pigpen

nonnatus wrote: »

Porridge is disgusting. Not too bothered about the taste, it's that slimy texture that makes me heave . ....

I am so with you there.. in fact just thinking about it turns my stomach.. it has the same consistency as vomit.. and I don't do that either!!

porridge made with oats is far worse than ready brek which is just slimy.. but slimy with lumps in is just abhorrent. I don't even know what it tastes like because I can't get over the texture... the worst part is I am unable to spit out food too lol.

(just to be awkward I don't eat rice/tapioca/sago *gag* puddings either.. the thought is actually making me heave over here! They are a very similar experience to eating porridge)

The fact I eat anything is a miracle I was dx with an eating disorder at 3.. basically I didn't eat until I was about 15.. so anything I do eat now is very very bland and boring.. pasta, potatoes, white meat, some veg (carrots, peas, mushrooms and not much else) I really struggle with 'new' things.

Torry_Quine

gingin wrote: »

I don't think so. I know my Dad grew up on porridge sweetened with jam and he's in his 60's.

Is he Scottish though

marisco wrote: »

Totally agree with you. A friends reference to it resembling something bleurgh did nothing to encourage to me eat it as a child. I can't understand people who add salt to it. How would that improve it in any way?

It's the only way porridge was ever made until relatively recently. Certainly in Scotland that is

.

tea_lover wrote: »

My Nan would be 94 now and always ate porridge with golden syrup. We used to have it with jam when we were little (in the 80's). It's probably more a regional thing than an age thing.

Must be, my parents would be horrified if I put something sweet in it.

onlyroz wrote: »

I can't imagine having salty porridge. Having said that, I was won over to salty popcorn a few years ago, so I suppose I could be persuaded to change my mind...

It's the traditional way though

pigpen wrote: »

I am so with you there.. in fact just thinking about it turns my stomach.. it has the same consistency as vomit.. and I don't do that either!!

porridge made with oats is far worse than ready brek which is just slimy.. but slimy with lumps in is just abhorrent. I don't even know what it tastes like because I can't get over the texture... the worst part is I am unable to spit out food too lol.
.

Porridge shouldn't have lumps in it though so you haven't had it cooked properly

pigpen

Torry_Quine wrote: »

Porridge shouldn't have lumps in it though so you haven't had it cooked properly

Yes it does.. the oats don't disappear they are still there.. ready brek doesn't have lumps because it is powder but proper porridge had gagworthy lumps

lostinrates

Torry_Quine wrote: »

Is he Scottish though



It's the only way porridge was ever made until relatively recently. Certainly in Scotland that is

.

Must be, my parents would be horrified if I put something sweet in it.



It's the traditional way though



Porridge shouldn't have lumps in it though so you haven't had it cooked properly

I like porridge, but I like it best with fruit. (I usually have mine with unsweetened app,e sauce and cinnamon)

I used to feel somehow guilty about this till seeing a prize winning older man ( scottish) of some sort of esteemed porridge accolade on I think rick stein's food heroes, serve his with something like blackcurrant jam and cream. I have never had it myself but I had totally see how black currant jam would be the perfect partner to porridge ...sharp cutting through the soft oatiness, and the sweet of the jam against the gentle salted grain. I'm not keen on blackcurrants but thinking about the combination makes me feel happy.

Dunroamin

marisco wrote: »

Totally agree with you. A friends reference to it resembling something bleurgh did nothing to encourage to me eat it as a child. I can't understand people who add salt to it. How would that improve it in any way?

Even if you're going to add sugar, honey or fruit to it, you still need to add a small amount of salt when you're cooking it.

Dunroamin

pigpen wrote: »

Yes it does.. the oats don't disappear they are still there.. ready brek doesn't have lumps because it is powder but proper porridge had gagworthy lumps

There's a difference between texture and lumps!

pigpen

Dunroamin wrote: »

There's a difference between texture and lumps!

Not to my sensory system..