porridge

Just pulled some own brand 'porridge oats' out of the cupboard.

Not porridge, just plain rolled oats with cold milk and bluberries.

No true Scotsman puts sugar on his porridge.

"\nPerson A: "Well, no true Scotsman puts sugar on his porridge.

Please teach me.'Joshu asked: `Have you eaten your rice porridge?

"\nPerson B: "I am Scottish, and I put sugar on my porridge.

As an example a traditional breakfast might have been porridge or some bread or eggs.

I'm curious... Do the Scottish have a book that states whether or not a Scotsman should eat porridge?

One of the things that ruined full fat milk for me in the UK was the introduction of homogenised milk. It ruined my morning porridge where my dad and I would pour off the cream that settled at the top as a breakfast treat.

I know that my microwave oven is mainly used to reheat leftover soup, and occasionally to make porridge in the bowl.

I love my wife and I love the time we spend together, but a few year ago when I down with the flu for a few weeks, my brain felt like it turned to porridge.

If as a tribal villager you've been cooking your porridge for decades you get pretty good at it, but it tastes pretty awful as a gringo if you screw it up and its all bitter.

But, there is absolutely no specific information as to the actual ingredients of the "porridge/gruel" so there seems to be no way to actually repeat this research or try the diet individually.

Each market has different hearty breakfast vendors including at least hot soy milk, various types of noodles, beanflour porridge, other soups, fried and baked breads and pastries in both western and Chinese styles, dumplings and steamed buns.