Quoting Michael Loo to Jim Weller <=-

twitch grass porridge and flour are nasty.

Did you dry and/or roast the seeds first?

Yeah,

That might improve things.

Nah.

That was almost 60 years ago. I had been reading Ernest Thompson
Seton's Two Little Savages and other similar books, and was
interested in woodlore including "wild" food. I had just discovered
that lamb's quarters, chickweed, pigweed and purslane were all
delicious greens and not just garden weeds. One of my childhood
chores was hoeing the garden. So naturally I had to experiment with
twitch grass of which we had an abundance.

steel cut pinhead oats

it's okay I guess
perhaps less objectionable than the usual glue.

If oatmeal is like glue it has been overcooked. It should retain
some texture.

Morning Steel Oatmeal
1 Tb butter [M says: double it at least]

I tried some Scottish style this weekend i.e. with salt and butter
rather than fruit and sweeteners. I'm not sure how I feel about the
taste of buttery porridge.

1 Tb brown sugar
1/4 ts cinnamon
1/4 ts freshly grated nutmeg
1/4 c fruit such as blueberries or chopped peaches

That's more my style. But no dairy. My usual is with apples,
raisins, brown sugar and cinnamon but sometimes walnuts, maple syrup
and bananas.

I don't know what Quakers taste like. Punch
line not suitable for the echo.

[snork]

A very weird thing to do with oats ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Fermented Tree Sap
Categories: Beverages, Lithuanian
Yield: 1 barrel's worth

Maple or birch sap
Black currant, cherry or
-birch branches
Oats

Fill a wooden barrel with maple or birch sap. For extra flavor add
black currant, cherry or birch branches. Cover top with oats. Oats
are light and remain on the surface and sprout creating 5 cm/2
inches thick cover. This method of covering the sap creates a
flavorful fermentation. Such fermented sap can be kept for several
months in a cool place and be available to satisfy summer thirst.
cut a round opening in the oat cover to allow a ladle to enter the
barrel. Replace the cut out round when enough drink has been
ladled.

Lithuanian National Cultural Center From: http://www.lnkc.lt
Compiled by Birute Imbrasiene Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Freedom is wasted on people who refuse to act freely.

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Quoting Jim Weller to Michael Loo <=-

I tried some Scottish style this weekend i.e. with salt and butter
rather than fruit and sweeteners. I'm not sure how I feel about the
taste of buttery porridge.

Butter and salt was the way I was raised. I find the milk and sugar way strange. I dunno...may be a Southern Thang! i.e. Pre-electricity storage practices in high temperature climates.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 2019 Mar 25 10:07:02, you wrote to Jim Weller:

I tried some Scottish style this weekend i.e. with salt and butter
rather than fruit and sweeteners. I'm not sure how I feel about the
taste of buttery porridge.

Butter and salt was the way I was raised. I find the milk and sugar
way strange. I dunno...may be a Southern Thang! i.e. Pre-electricity storage practices in high temperature climates.

i'm not sure what you guys are calling "porridge" but i was raised using butter
and sugar in my oatmail and cream of wheat... i just looked up the definition of "porridge" and see that it is

"Porridge (also historically spelled porage, porrige, parritch) is a food
commonly eaten as a breakfast cereal dish, made by boiling ground,
crushed or chopped starchy plants--typically grain--in water or milk."

so i guess i have eaten porridge but it was never called that...

grits, on the other hand, while similar to cream of wheat, get butter only, but
they have to be cooked properly and be ""creamy"" instead of too runny (keep cooking them slowly) or lumpy (add more water and stir until smooth)... fried grits are good, too... refridgerate left over grits and then slice them into fingers about .5 inches square and how ever log you want... we always fried ours in bacon fat after dredging them in an egg and milk mixture and then flour...

i have to laugh, at times, when i hear folks talking about not liking grits but
they do like polenta... AFAIK, polenta is (basically) grits that have been done as described above for frying... i know you can buy premade polenta in tubes and cut slices to grill or fry...

i have used milk or cream (fresh outta the cow) on my hot cerals in the past but i haven't done that in at least 40 years...


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheap & Easy Bean & Hominy Stew
Categories: Stews, Lo fat, Beans, Chilies
Yield: 5 Servings

15 oz Can hominy
15 oz Can pinto beans
15 oz Can garbanzo beans
15 oz Can kidney beans
6 oz Can tomato sauce
1 pk Chilli or taco seasoning

Mix and heat. Occasionally I'll add half a package of
tempeh (sp?) if I'm feeling a bit rich. And yes, you
can live off of the stew for quite a while. :)

Recipe By: gypsy@nmt.edu (Helga or Olga)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... I missed the moderator. I'll aim better next time.
---
* Origin: (1:3634/12.73)

Bill Swisher wrote to Jim Weller <=-

I tried some Scottish style this weekend i.e. with salt and butter
rather than fruit and sweeteners. I'm not sure how I feel about the
taste of buttery porridge.

Butter and salt was the way I was raised. I find the milk and sugar
way strange. I dunno...may be a Southern Thang! i.e. Pre-electricity storage practices in high temperature climates.

I've had oatmeal both ways .... and find I prefer the butter (lots) and
salt (a smidgen). No sugar needed - especially if I am having apples,
raisins or peaches/apricots mixed in.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Savory Oatmeal
Categories: Five, Grains, Pork, Herbs
Yield: 1 Srving

1 c Water
1/2 c Rolled oats
1 tb Cooked real bacon bits
1 ts Butter
1/2 ts Tony Cachere's Creole
- seasoning

Place water and oats in a microwave-safe bowl. Cook at 50%
power, stirring half way through cooking, until oats are
softened, 3 to 5 minutes. Stir in butter until melted.
Stir in bacon bits and Creole seasoning until evenly
distributed.

Recipe by: Dirk Bean

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... It's hard to believe that someday I'll be an ancestor.

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Quoting Mark Lewis to Bill Swisher <=-

i'm not sure what you guys are calling "porridge" but i was
raised using butter and sugar in my oatmail and cream of
wheat... i just looked up the definition of "porridge" and
see that it is

Once I hit about 10 if I wanted a hot breakfast...well I knew where the pots/stove were. Then it would be, in this order, Oatmeal, Ralston Bran, Cream
o' Wheat. The Ralston is pretty much not being sold anymore, the last "box" I
bought was in Denver maybe 10-12 years ago. Since then I've found it in the "bulk" aisle at the local Fred Meyers. I get a pound or so, put it into a big plastic container and then into the freezer.
All were done with butter and salt.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dave Drum to Bill Swisher <=-

I've had oatmeal both ways .... and find I prefer the butter (lots)
and salt (a smidgen). No sugar needed - especially if I am having

Lots of both, but then again I'm a saltaholic. I justify it by saying I'm trying to keep my Blood Pressure up, either by nature or medication I'm borderline hypotensive. I get some strange looks when I tell the medico people
that. :-) But then I seem to be some sort of a contrarian...everybody gets AFib, me I get V tach.

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Quoting Bill Swisher to Jim Weller <=-

I tried some Scottish style this weekend i.e. with salt and butter
rather than fruit and sweeteners. I'm not sure how I feel about the
taste of buttery porridge.

Butter and salt was the way I was raised.
I find the milk and sugar way strange. I dunno...may be a
Southern Thang!

Perhaps. Grits are good that way but I find it a strange way to
flavour oatmeal. Again I was used to sweetened oatmeal as a kid.

In Lithuania with its cool damp climate, rye is a major cereal crop.
Corn, not so much. Their rye porridge gets the butter and salt
treatment.

(Flour porridge sounds gross to me!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Rye Porridge
Categories: Lithuanian, Grains
Yield: 4 servings

1 c Rye flour
2 c Water
100 g (4 tb) butter
Salt to taste

Pour rye flour into salted, boiling water, cook on low heat,
stirring constantly, for about 10 minutes. Serve in individual bowls
with milk or fried bacon.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... How many Fahrenheits are in a cup?

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Quoting Mark Lewis to Bill Swisher <=-

grits, on the other hand, while similar to cream of wheat, get
butter only [...] i have to laugh, at times, when i hear folks
talking about not liking grits but they do like polenta...
AFAIK, polenta is (basically) grits

You have to admit though that white corn grits have a different
taste than yellow corn meal. Grits are best with butter (and cheese
and garlic and chilies etc,) but the yellow kind is good both sweet
or savory style.

Here's a different one again...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Hemp Porridge
Categories: Lithuanian, Grains
Yield: 4 servings

1 c Hemp seed
1 Onion, finely chopped
3 tb Flour
1 1/2 c Water
pn Pepper and salt

Saute hemp seed in skillet until crisp, then grind seed into fine
powder. Bring water to a boil, add flour, onion, salt and pepper.
Stirring continuously cook on low heat for about 5-8 minutes.
Remove from heat, add hemp powder and mix well. Serve in
individual bowls with hot potatoes cooked in their skins.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... I do not have my ducks in a row. I have quirrels & they're at a rave.

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Quoting Jim Weller to Bill Swisher <=-

(Flour porridge sounds gross to me!)

Add some butter to saute the flour in, thin it down...and call it gravy?

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
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