Traditional Scottish Porridge on a Trangia Stove - World Porridge Making Championship Training
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- Опубліковано 28 лип 2022
- www.campcookexplore.com/cooki...
A quick, hearty breakfast of traditional Scottish Porridge cooked on a Trangia camping stove.
In October, I am competing in the World Porridge Making Championship in beautiful village of Carrbridge. 30 competitors from around the world will compete to win the Golden Spurtle. I figured I had better do some training!
World Porridge Making Championship - www.goldenspurtle.com
I used Hamlyns Oatmeal (hamlynsoats.co.uk) and salt from the Isle of Skye Sea Salt Company (www.isleofskyeseasalt.co.uk).
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Camp Cooking Kit :
Trangia 25 Camping Stove - amzn.to/3bdL6ot
Trangia Multi-Disc - amzn.to/3wX9TEU
Go System Trangia Gas Conversion - amzn.to/3QiK6hh
Opinel Knife - amzn.to/3RvsakQ
Filmed with a Go-Pro Hero 7 Black - amzn.to/2VekcFb
#porridge #goldenspurtle #worldporridgemakingchampionship #scottishporridge
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Camp Cook Explore theme music written & recorded by Kingfisher Music at their recording studio in Aberdeenshire - www.kingfisher-music.co.uk.
Absolute heaven! Porridge, a Trangia and a Scottish beach.
There are many worse places to be!
Oh, yes. Try it on Dartmoor with the rain coming horizontally.@@CampCookExplore
Looks perfect and outdoors makes it better. My favorite: When the oats are done add plenty of onion sauteed in butter, with toasted sunflower seeds, a bit of tamari.
That sounds nice. Savoury porridge is underrated. I made Butternut Squash and Sage Oat Risotto (ua-cam.com/video/NN7X-FD9-ww/v-deo.html).
Every year I enter the World Porridge Making Championships and we have to invent a speciality porridge like that. Last October I made it to the grand final but didn't quite win. This year... maybe, with a bit of luck.
Good luck in the competition. Love Trangia recipes. All the best.
Interesting good show thanks
I didn`t know I even wanted a Spurtle. But now I need one ! Nice vid
Porridge just like this has been a staple food for my mom for some time now, she always makes it with water, adding only salt and pepper - but she also likes it plain with only water, though she prefers her porridge with more water so it isn't as thick. I'm going to try making it your way, as I like this consistency a lot, and I hope to get a liking to oat porridge too!
Give it a go! If it is too thick at the end you can always add a bit of water or milk. With a bit of experimentation you'll find your ideal consistency.
There is a hotel in Scotland that features `Whisky Porage` (the original Scots Porage oats spelling I am not a fan of the `rr` version) I am going there. BTW some internet searches seem to state clockwise for stirring. I have seen varying ways of spelling spirtle, personally I don`t like the `spurt` version, just looks wrong!
The Porage spelling is a marketing trick by Scott's dating back to 1914. The wrong spelling still irks people today. I've never encountered a different spelling of spurtle but with the many dialects here it's not surprising that there would be variations.
Absolutely love porridge oats eat them every day with blueberries and raisins, looks so tasty never used Hamlyns but have Scots porage ones
I have used the Scott's Porage Oats quite often. A weird fact about them is that they purposely spelled porridge wrong as a marketing gimmick in 1914. It still gets pedants correcting it nearly 100 years later!!
Water and salt, I’m sorry but 🤢
That's the traditional way to make porridge in Scotland. Fewer people make it with milk & sugar but I prefer the salt & water version.
My favourite is Marmite Porridge with Maple Syrup but that is just utter chaos.
maybe, just maybe you should try it,,, a number of times. Cows protein isn't well absorbed in the human body - potentially leading to artery issues in later life... I gave up milk, coffee and THE biggest poison of them all - Sugar in one go. *YES, Of course sweeteners are substantially worse for you but it's all much the same. If you want sweet that's why bees and stavia were put on the earth