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- 1 Oat and semolina
- 2 History of Porridge
- 3 Image
- 4 Porridge has been around since time immemorial
- 5 Bad link
- 6 Porage
- 7 Polenta Anyone?
- 8 Definition a copy?
- 9 Groats?
- 10 Traditions & Usages
- 11 The picture
- 12 Quinoa Porridge
- 13 Gruel is not porridge
- 14 Riisipuuro/Ruispuuro
- 15 The ancient making of porridge/gruel
- 16 Manna?
- 17 Steel cut oats "traditional in Ireland, Scotland and Isle of Man"?
- 18 To what extent is fermentation a salient feature of porridge?
- 19 Snail porridge
- 20 Kheer?
- 21 World Porridge Champion
Oat and semolina
The article says that "Oat and semolina porridge are by far the most popular varieties". It needs to mention country. Oat and semolina porridge are not the most popular varieties all places. Fuelbottle | Talk 23:59, 25 Jun 2005 (UTC)
History of Porridge
Who invented porridge? When is the first recorded eating of porridge? We Need To Know!--Snozzbert12 05:40, 21 March 2007 (UTC)
That is the weirdest look bowl of porridge (in the photo) I have ever seen. Who the heck eats it like that? 18.104.22.168 20:01, 26 February 2006 (UTC)
- I concur. Can we just be absolutely clear - porridge in the UK does not look anything like that - the oats are mixed evenly with milk, there is an even texture throughout. The brown stuff in this photo doesn't even look like oat? Twrist 19:51, 27 April 2006 (UTC)
- As a Swede, I can say that that looks like a perfectly normal bowl of oatmeal and milk, like I often have for breakfast. ;-) clacke 23:08, 27 April 2006 (UTC)
- Yeah, look I am from New Zealand and that photo looks wrong, the UK people here are right, can we all just go back to making porridge properly, hot with a standardised recipe. Thanks. :) Stargateinternational 00:23, 8 May 2007 (UTC)
- Can someone please take a picture of their porridge and put it up please? The present picture is not one of porridge.
- I agree completely. As a Scot who has lived and eaten porridge in many places around the world, I've never seen porridge that looks like that. I'm not sure what the image is, but it looks like something someone has already eaten. —Preceding unsigned comment added by 22.214.171.124 (talk) 18:23, 31 May 2009 (UTC)
- I'm not sure if the image displayed now is the same one that everybody else is talking about, but certainly the one up there now (http://upload.wikimedia.org/wikipedia/commons/c/c9/Porridge.jpg) desn't look very porridgey to me, or at least, it looks a bit like what porridge looks like before it's finished cooking (although the colour looks off - all the porridge oats I've ever had are grey rather than the yellow ones in the two pictures - perhaps a different variety of oat?). The porrige I've encountered has a much smoother texture. TimTim (talk) 12:40, 6 September 2009 (UTC)
- I concur, the present image is ridiculous. It seems to show cold rolled oats (muesli style) which have been soaked in water or milk then dumped in a shallow bowl of milk. If you served that as porridge in England it would be sent back, and if you served it in Scotland you'd get a punch in the face. The whole article seems to have been written by somebody from outside the British / Irish / North American porridge tradition and is very misleading to anybody unaware of what porridge is. --Ef80 (talk) 18:03, 1 December 2009 (UTC)
- I will make and photograph some porridge over the next week or so and make the picture available on here. Xyster (talk) 20:48, 3 February 2010 (UTC)
Porridge has been around since time immemorial
It needs to be taken out of Scottish Cuisine and put into World Cuisine. The first grains were not wheat but likely millet and it originated wherever grain was sown. Rakista 19:23, 11 August 2005 (UTC)
I created the Category:World Cuisine and added this to it and removed the Scottish Cuisine Link as I would have to add at least 10 other countries's cuisines as categories as well. --Rakista 23:34, 11 August 2005 (UTC)
The See Also section has an entry for "mush", which is just a redirect to the unrelated concept MUSH from online gaming.
Somebody fixed this problem. Mobilegamer 21:00, 5 April 2007 (UTC)
The article says porridge is often spelt "porage" in Scotland, as far as I know this isonly the brand name of Scott's (Quaker) Porridge Oats. Emoscopes 05:44, 17 January 2006 (UTC)
Some corn grits are also marketted as Polenta, which is used in Italy. They pour sauce over it as if it were noodles. But I can't think of how to add a link in this article just now.Steppenvalve 00:35, 26 February 2006 (UTC)
Definition a copy?
The definition (first paragraph) is a copy of http://encyclopedia.thefreedictionary.com/Porage
I'm not sure of the original source, but it appears Wikipedia's is not the original. 126.96.36.199 04:34, 15 May 2006 (UTC)
- No, that is just a mirror of Wikipedia. Ours is the original and they properly source us, so it's all kosher. Rmhermen 02:27, 18 May 2006 (UTC)
Does anybody really eat a dish called Groats that's made from unprocessed oats? I'm familiar with Oat Groats which I've used to make porridge (since substituted steel-cut oats...) which are hulled oats. Occasionally an unhulled oat slips through the manufacturing process and the hull is nothing a human would want to eat. I'd be surprised if anybody not starving and devoid of all technology would eat a bowl full of it.
Traditions & Usages
Section states "It is standard in some cultures to eat a bowl of porridge the day after a night of communal heavy drinking such as New Year." -- if anyone can clarify this with which cultures that would be useful.
--Lost tourist 13:53, 13 November 2006 (UTC)
- I removed that as unsourced. I also removed a reference to a supposed "National Porridge Day". There appears to have been a commercial campaign by a British porridge producer some years ago, but the date was November, not February, and promotional campaigns don't really belong on this article in any case. --Tony Sidaway 03:32, 23 February 2007 (UTC)
That picture--the poor oats are absolutely drowned in milk! --Tony Sidaway 03:19, 23 February 2007 (UTC)
- Quinoa is native to the Andes and was not used by the Maya;
- "Mayan" refers to language, not culture;
- "some vegan cultures" is a vague, strange triplet of words. (What vegan cultures?) I would argue quinoa's status as a "supergrain" or "supercrop" is more important as a classification by the UN based on its nutritional value than its status by "some vegan cultures."
D.E. Cottrell 05:26, 12 April 2007 (UTC) i do not like porridge!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Gruel is not porridge
I've revived gruel as a separate article, since I don't think it's particularly informative to lump anything that is made of cereal boiled in water or milk together under the banner of porridge. One of the important differences is, for example, that gruels are and were commonly drunk rather than eaten with a spoon.
These Finnish varieties are commonplace and taken daily. Riisi is just the Finnish for 'rice' and ruis is 'rye' and puuro is any kind of pottage. There's no real sense of their being Christmas foods save only in the sense that people would often like to start the day with something simple given their propensity to be goourmandizing later and I have amended their entries accordingly. Jatrius 16:20, 19 August 2007 (UTC)
The ancient making of porridge/gruel
An economic history text specifically targeting the Dark Ages and addressing the topic of windmills, watermills, and the Roman tenant/landowner relationship, will sometimes mention that tenants will resist paying the high price of having the landowner mill the grain for them, and will instead boil and eat it unmilled. The inference being that the hard outer casing of the grain will only be softened, rather than separated, and will cause the texture of the meal to be considerably coarser. —Preceding unsigned comment added by 188.8.131.52 (talk) 16:52, 6 October 2007 (UTC)
One item on the list is "manna porridge". Is that referring to the biblical food, as per the given link for manna? Or is there some other meaning of the word manna that isn't clear to me? If the latter, we need to change the link to something more appropriate. If the former, I think the item ought to be deleted from the list, unless someone can give a good reason otherwise. —Preceding unsigned comment added by 184.108.40.206 (talk) 05:22, 2 January 2008 (UTC)
- I'm not finnish, but what's in Swedish called "mannagrynsgröt" - and which I guess is the same thing although I'm not fully sure - is actually a type of porridge made from semolina ("mannagryn" in Swedish, and possibly also something similar in Finnish), milk, and sometimes raisins. 220.127.116.11 (talk) 20:52, 28 September 2008 (UTC)
Steel cut oats "traditional in Ireland, Scotland and Isle of Man"?
Never heard of steel cut oats before, lived in Scotland and travelled round extensively there, mum's family is from there and we've always had rolled oats. I heard though that pinhead oats are made by this method, is this what the main article refers to?
Interested in the term "traditionally" which I think has little meaning in an encyclopaedia. Does this mean "for the last 5 years"? 10 years? 100? 1000? Effectively I think it is a bit of a meaningless term. I can't believe people were using steel tools to produce porridge 1000 years ago, more likely to be stone milled?
- I'm Scottish. I have no idea what "steel cut oats" are either. In Scotland we make porridge with pinhead oatmeal - a type of coarse ground oatmeal. No steel is used in the grinding of pinhead oatmeal - in many cases it's stone ground. I guess "Traditionally" is in reference to the traditional preparation of porridge from pinhead oatmeal, rather than the modern type breakfast cereal which uses rolled oats, or part cooked/processed rolled oats. Nobody knows how long oats were used to prepare porridge in Scotland or elsewhere - but my guess is a lot longer than 1000 years. I agree with you - I think this article is crap.--18.104.22.168 (talk) 11:10, 12 February 2013 (UTC)
To what extent is fermentation a salient feature of porridge?
In his book Wild Fermentation, Sandor Ellix Katz presents porridge as a fermented food, saying that the fermentation process results in a final product that is much easier to digest (as well as being somewhat sour). Can anyone confirm the widespread practice (in Europe or America, anyway)of letting oatmeal soak overnight before cooking? Paul Dulaney (20 July 2009)
If you use quick cook porridge oats, you just put oats water and a pinch of salt on to boil and simmer. If you used the coarser "traditional porridge oats" they need soaking overnight because simply boiling them up and simmering for 20 min will not cook them through. This is not fermentation but soaking so they cook more evenly, just like soaking dried beans overnight before you cook them. 22.214.171.124 (talk) 14:40, 16 July 2014 (UTC)
I don't think snail porridge should be in included in this article at all. It's not a different kind of porridge at all. It's just ordinary oat porridge, albeit seasoned with snails and garnished with ham and leeks. Also, there's no place in the world where you could say "in this region, snail porridge is a traditional dish". It's a specific recipe, invented by a particular chef, and served (as far as I know) nowhere else but at that chef's restaurant. — ABehrens (talk) 18:47, 8 December 2009 (UTC)
World Porridge Champion
Neal Robertson won the Golden Spurtle as traditional World Porridge Champion in 2010 and the Duncan Hilditch Quaich as World Speciality Porridge Champion in 2011 — Preceding unsigned comment added by 126.96.36.199 (talk) 18:39, 7 June 2012 (UTC)