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Simon T
Posts: 6053
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Posted:
25 Jun 2009 at 10:53 |
Anyone entering?
The annual World Porridge Making Championships is followed with interest by connoisseurs of the traditional national dish across the globe. Local produce and craft stalls, pipeband parade of judges and competitors, the official Toast to the Porridge, live music, product tastings and street entertainment. Guest judge for 2009 is TV presenter and cook book author, Nell Nelson who last visited Carrbridge when she was making her TV series "The Woman Who Ate Scotland."
Carrbridge, Sunday 11th October 2009.
http://www.goldenspurtle.com/ |
nic a' phlutes
Posts: 1798
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Posted:
25 Jun 2009 at 13:07 |
LOL - the jumping hub of Carrbridge strikes again!
My Gran makes the best porridge - she uses water and it's always the right consistency. My rent a Gran seems to be able to make enough porridge for a whole family out of one wee pan - magic!! |
Simon T
Posts: 6053
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Posted:
25 Jun 2009 at 23:53 |
| I'm a salt in the porridge kind of a guy. How do others take it? Do folks make it in the microwave? |
Gordon
Posts: 639
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Posted:
26 Jun 2009 at 06:45 |
I'm a porridge every day man and have been for years.
Usually Hamlyns medium ground oatmeal. I never use salt, but have it with milk and honey.
Not too thick. Make it slightly runny and let it set in the plate for a minute, then it's perfect,
Do you know, I've been thinking about entering at Carrbridge for ages. Maybe the time is nigh. |
Rab Brodie
Posts: 16
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Posted:
26 Jun 2009 at 09:00 |
| Make mine a bowl of thick Scott's 'Old Fashioned' oats cooked with salt . No sugar, honey or anything sweet to be added just a liberal amount of full-cream milk. Purrfik |
bechet
Posts: 1301
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Posted:
26 Jun 2009 at 09:01 |
| The Brochan Lom Bistro will be making a roaring trade........ |
mì-mhodhail
Posts: 181
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Posted:
26 Jun 2009 at 11:15 |
| Haha. I'm slightly ashamed to say that I actually went to this last year, but it was pretty hilarious. |
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