{"id":38,"date":"2003-12-17T07:30:21","date_gmt":"2003-12-17T11:30:21","guid":{"rendered":"http:\/\/scruss.com\/blog\/?p=38"},"modified":"2003-12-17T07:30:21","modified_gmt":"2003-12-17T11:30:21","slug":"best-porridge-ever","status":"publish","type":"post","link":"https:\/\/scruss.com\/blog\/2003\/12\/17\/best-porridge-ever\/","title":{"rendered":"best porridge ever"},"content":{"rendered":"<p>I&#8217;ve become a bit of a porridge monster lately. It&#8217;s absurdly easy to make. After trying this, you won&#8217;t buy Quaker oats again.<\/p>\n<p>Ingredients, per person:<\/p>\n<ul>\n<li>&frac12; cup (125ml) steel-cut oats (called &lsquo;pinhead<br \/>\noatmeal&rsquo; in Scotland)<\/li>\n<li>2 cups (500ml) water<\/li>\n<\/ul>\n<p><b>The night before<\/b>: Bring the water to the boil, and add the oats.<br \/>\nCover the pan, and remove it from the heat.<\/p>\n<p><b>In the morning<\/b>: Add a pinch of salt, and bring the porridge to<br \/>\nthe boil. Be careful to stir the porridge, or else it may stick and<br \/>\nburn.<\/p>\n<p>Serve with milk, and salt\/sugar\/maple syrup\/toasted oatmeal to taste.<\/p>\n<p><b>Cleaning the pan<\/b>: Fill with cold water as soon as possible, and<br \/>\nleave to soak. The remaining porridge should just float off. Using<br \/>\nhot water makes the porridge stick.<\/p>\n<p><b>Oatmeal storage<\/b>: it doesn&#8217;t keep for very long. I keep my dry oatmeal in the freezer, since that stops any bugs that might be lurking in the meal from hatching.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve become a bit of a porridge monster lately. It&#8217;s absurdly easy to make. After trying this, you won&#8217;t buy Quaker oats again. Ingredients, per person: &frac12; cup (125ml) steel-cut oats (called &lsquo;pinhead oatmeal&rsquo; in Scotland) 2 cups (500ml) water The night before: Bring the water to the boil, and add the oats. Cover the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[1649,1199],"class_list":["post-38","post","type-post","status-publish","format-standard","hentry","category-general","tag-porridge","tag-scotland"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pQNZZ-C","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/comments?post=38"}],"version-history":[{"count":0,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts\/38\/revisions"}],"wp:attachment":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/media?parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/categories?post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/tags?post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}