RiccochetJ
Gold Member
Saw a couple threads earlier tonight asking us older members to post something and while I'm more of a reactionary poster, I think I thought of something that is original that hasn't been discussed a million times over.
I'm looking for a recipe. And I'm going to go off of what my childhood brain remembers.
When we used to visit my grandfather, he would make the best porridge that I've ever tasted. He would have it ready for us when me and my brothers got up. We would sit down at my grand dad's kitchen table and everything would be ready. Cream, a shaker for white sugar, and a bag for brown sugar. Brown sugar clumps up like nobodies business. When grand dad gave us the bowl, you would put in the cream, stir it around a bit, then apply the white sugar and then top it off with the brown sugar.
Now that's not the important part.
What I remember is seeing my grand dad using 2 pots. A large one and then a smaller one that sat in the bigger one. All on the stove. Things were bubbling and bursting and he took care of it. Now, I'm originally from Canada and I moved to the US 20 years ago. At the time, there was no such thing as Malt-O-Meal as far as my recollection goes. At least, that was something my parents never had in the house. But it seems very similar. I had an ex that showed me that when I confided to her about one of my favorite foods coming down from Canada.
After my grand dad passed, my dad told me that it was something my grand dad learned during WWII as he was a cook for the Canadian Army on the front lines. Apparently it makes a huge mess with the bubbling and it's a bitch to clean the pots. But my grand dad did it every time we visited.
I figure it's late enough that some of GAFs UK elder members may be able to provide some insight and I'm wondering if that was a staple over in the UK. For reference, until the day he died, my grandfather refused to salute the Maple Leaf because that was not the flag he signed up and fought for.
That last part was a bit off topic, but considering the ask that I saw form GAF earlier today, I thought I'd oblige.
But really, I'm interested in the ingredients to make the porridge and the cooking method my grandfather used so I can give it to my family 2 generations apart.
For others wondering, it was mush. There was no texture. It had the same texture as baby food. But then you mixed in the cream and a bit of sugar? Oh my god.
I'm looking for a recipe. And I'm going to go off of what my childhood brain remembers.
When we used to visit my grandfather, he would make the best porridge that I've ever tasted. He would have it ready for us when me and my brothers got up. We would sit down at my grand dad's kitchen table and everything would be ready. Cream, a shaker for white sugar, and a bag for brown sugar. Brown sugar clumps up like nobodies business. When grand dad gave us the bowl, you would put in the cream, stir it around a bit, then apply the white sugar and then top it off with the brown sugar.
Now that's not the important part.
What I remember is seeing my grand dad using 2 pots. A large one and then a smaller one that sat in the bigger one. All on the stove. Things were bubbling and bursting and he took care of it. Now, I'm originally from Canada and I moved to the US 20 years ago. At the time, there was no such thing as Malt-O-Meal as far as my recollection goes. At least, that was something my parents never had in the house. But it seems very similar. I had an ex that showed me that when I confided to her about one of my favorite foods coming down from Canada.
After my grand dad passed, my dad told me that it was something my grand dad learned during WWII as he was a cook for the Canadian Army on the front lines. Apparently it makes a huge mess with the bubbling and it's a bitch to clean the pots. But my grand dad did it every time we visited.
I figure it's late enough that some of GAFs UK elder members may be able to provide some insight and I'm wondering if that was a staple over in the UK. For reference, until the day he died, my grandfather refused to salute the Maple Leaf because that was not the flag he signed up and fought for.
That last part was a bit off topic, but considering the ask that I saw form GAF earlier today, I thought I'd oblige.
But really, I'm interested in the ingredients to make the porridge and the cooking method my grandfather used so I can give it to my family 2 generations apart.
For others wondering, it was mush. There was no texture. It had the same texture as baby food. But then you mixed in the cream and a bit of sugar? Oh my god.
