If you asked 100 Scottish people how they make their porridge you would probably get 100 different answers. So the true answer is "Any way you like."
Here's how I make mine, and a look at a commercialised version which basically adds a huge amount of sugar to kickstart your sugar cravings as early as possible in the day.
A link to AvE's channel of Canadian technical shenanigans.
https://www.youtube.com/user/arduinoversusevil
If you enjoy these videos you can help support the channel with a dollar for coffee, cookies and random gadgets for disassembly at:-
http://www.bigclive.com/coffee.htm
This also keeps the channel independent of YouTube's advertising algorithms allowing it to be a bit more dangerous and naughty.
Here's how I make mine, and a look at a commercialised version which basically adds a huge amount of sugar to kickstart your sugar cravings as early as possible in the day.
A link to AvE's channel of Canadian technical shenanigans.
https://www.youtube.com/user/arduinoversusevil
If you enjoy these videos you can help support the channel with a dollar for coffee, cookies and random gadgets for disassembly at:-
http://www.bigclive.com/coffee.htm
This also keeps the channel independent of YouTube's advertising algorithms allowing it to be a bit more dangerous and naughty.
Here in the southern US grits are a staple. Folks eat them with red eye gravy(fried salt back pan drippings mixed with coffee) or salt and pepper and my favorite, butter and honey. It fed a lot of people back in the depression and is still eaten today. 👍
I swear, to this day I have no idea how americans manage even the simplest of tasks with that imperial measuring system of theirs, imprecisely I assume
They smell like piss because of sulfur to hold them longer "fresh"
Milk with a gob of butter afterwards, along with some brown sugar and cinnamon, lots of cinnamon.
Cooking with Clive never disappoints
Not something I expected to see on this channel, all the same I enjoyed it. Can't say I agree with the saccharin as for me pretty much all sweetners taste bitter or just downright disgusting. I prefer a sprinkle of brown sugar (probably coulouring anyway) we have a strange thing here in Spain called Panela which is apparently unrefined sugar althogh whether it is unrefined these days is beyond me.
To cool my porridge (Australian Navy = "Burgoo") add 4 prunes and juice from Tinned, keeps one regular as clockwork.
I eat cold porridge lol
Not saccharin in porridge 😢
It's just such a small amount of porridge for a big lad like Clive. I like a litre of porridge for breakfast when I have it, with some fresh fruit and Muscavado sugar
Can you carbonate porridge? It’s the only question in our house tonight. Please Clive put us out of our misery soon.
Hey, Big Clive! Gotta few things to say here, if you ever find yourself reading this.
1) You mentioned being an older fellow in your videos, I ended up Googling your age and honestly. I thought you were at least 10 years younger! You look great for your age, man.
2) LOVE your videos! All of them! But I'd love to see more Scottish food-style videos if that's something you'd ever be interested in doing.
3) I also heard about the porridge drawer, but here in America! Perhaps immigrants bringing that over, but I know it happened here as well!
And finally!
4) Not to sound lame, but you coming out of the closet helped give me the courage to do the same. So thank you for that.
And thank you for all of your amazing videos!
When I was a kid we had porridge with can milk cinnamon and brown sugar.I remember if I reached for another spoon of sugar Id get a cuff in the head.There were 12 in my family economics I guess. Now when I have porridge it's real milk cinnamon and four heaping spoon's of brown sugar.
They smell like piss. Oh how I LOLd