The porridge was left in the warm coal fired Aga oven overnight and by morning just needed a minute on the hot plate, a gallon of delicious porridge for us 9 children. That was 60 year ago, sadly not now as no Aga. I used to cook oats for my horses back in the day when they were hard worked.
Perhaps the first fast food but the pan of nutritious broth on the stove was replaced by black tea and sugar that offered nothing food wise and saw some Highlanders become malnourished.
Thanks! My family has several strands. Scottish granny from Saltcoats used to make us porridge with salt, using milk and rolled oats in a pan. It was Italian-American auntie who came as a house guest, who explained to me about pinhead oatmeal and overnight soaking, and who led me on my first quest to buy it in UK. (I buy online). Thinking about fermentation, via your lovely post (ignore the spell check pedants!) has now brought in another level of appreciation.
That is very interesting - yes at some point many Scots seem to have lost connection with their own food culture and fallen for advertising for "convenient" versions - much to our detriment. Good work by the auntie here.
Migration. Granny came down to live and work in the East End of London and I reckon that must have been when she got lured into the rolled oats. Glad that I learned about proper oatmeal and so cross that it's so hard to buy. Such a great breakfast!
The porridge was left in the warm coal fired Aga oven overnight and by morning just needed a minute on the hot plate, a gallon of delicious porridge for us 9 children. That was 60 year ago, sadly not now as no Aga. I used to cook oats for my horses back in the day when they were hard worked.
That was a great breakfast. Sounds delicious. Yes Agas were good for that kind of thing.
https://mylongevitykitchen.com/the-truth-about-overnight-oats/
Perhaps the first fast food but the pan of nutritious broth on the stove was replaced by black tea and sugar that offered nothing food wise and saw some Highlanders become malnourished.
Thanks! My family has several strands. Scottish granny from Saltcoats used to make us porridge with salt, using milk and rolled oats in a pan. It was Italian-American auntie who came as a house guest, who explained to me about pinhead oatmeal and overnight soaking, and who led me on my first quest to buy it in UK. (I buy online). Thinking about fermentation, via your lovely post (ignore the spell check pedants!) has now brought in another level of appreciation.
That is very interesting - yes at some point many Scots seem to have lost connection with their own food culture and fallen for advertising for "convenient" versions - much to our detriment. Good work by the auntie here.
Migration. Granny came down to live and work in the East End of London and I reckon that must have been when she got lured into the rolled oats. Glad that I learned about proper oatmeal and so cross that it's so hard to buy. Such a great breakfast!
This explains why "porridge" doesn't agree with me the way that oatcakes do.....Hmm. Thank you. Makes me want to make some broth too.
Unfazed, not unphased. https://www.vocabulary.com/dictionary/unfazed#:~:text=If%20something%20doesn't%20faze,isn't%20a%20real%20word.
I love the idea of the evening porridge.
Excellent. Highly recommended: G Wallace Lockhart’s ‘The Scot and his Oats’, Luath Press, 1983
Not sure why I cannot sign in to this sight but it won't a accept my email (though using it to send me the message)!
That is annoying - anyway you have managed to comment