Comment #1 posted on 2016-05-26 21:52:35 by Dave Morriss
I use those spices a lot - mainly in stewed apple - but I've never tried them in porridge. I must sample them sometime.
On the subject of naming differences, we call the dry processed oats (crushed, ground, chopped, rolled, etc) "oatmeal". What you call oatmeal we call porridge I believe.
Yes, I think we need more cooking shows. Regional recipes sound like a great idea. As a Sassenach I'm not sure I'm the right person to talk about Scottish cooking though :-)
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