In article >, "Linda" > wrote:
>I make porridge for my toddler every morning - (just straight water and
>oats - quite bland but she likes it that way) and 12 hours later she just
>went and had some more of it after it sitting out on the table all day. I
>would imagine it would still be fine healthwise if a little rubbery as
>there's no milk or anything in it, but DH is concerned. I can't seem to
>find anything helpful online about it - anyone know if porridge goes off?

Depends on the ambient temperature. :-)

I may have mentioned this before, but why not again... ;-)

A Scottish mate of mine often talks of his boyhood in Scotland decades
ago. One of his tales concerns Scottish porridge. It seems there is
a tradition there (in some parts at least) where you make a big batch
of the brew and pour it into a drawer in the sideboard where it
solidifies and can then be eaten over following days by simply slicing
a piece off the congealed mass as the mood takes you. (I must ask him
if they bother to reheat it.)

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> In article >, "Linda" > wrote:
>>I make porridge for my toddler every morning - (just straight water and
>>oats - quite bland but she likes it that way) and 12 hours later she just
>>went and had some more of it after it sitting out on the table all day. I
>>would imagine it would still be fine healthwise if a little rubbery as
>>there's no milk or anything in it, but DH is concerned. I can't seem to
>>find anything helpful online about it - anyone know if porridge goes off?
>
> Depends on the ambient temperature. :-)
>
> I may have mentioned this before, but why not again... ;-)
>
> A Scottish mate of mine often talks of his boyhood in Scotland decades
> ago. One of his tales concerns Scottish porridge. It seems there is
> a tradition there (in some parts at least) where you make a big batch
> of the brew and pour it into a drawer in the sideboard where it
> solidifies and can then be eaten over following days by simply slicing
> a piece off the congealed mass as the mood takes you. (I must ask him
> if they bother to reheat it.)
>
> Cheers, Phred.
>
> --
> LID
>
My Great Grandfather talked of the same tradition, in Central Missouri -
they would make a mess of grits, and pour it into a drawer where it would
solidify. The following day, his mum would slice it up and fry it. That,
with a spoonful of "coal oil" - whatever the hell that is - would fill their
bellies.

HH

Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...

>
> "Phred" > wrote in message
> ...
>> In article >, "Linda" >
>> wrote:
>>>I make porridge for my toddler every morning - (just straight water
>>>and oats - quite bland but she likes it that way) and 12 hours later
>>>she just went and had some more of it after it sitting out on the table
>>>all day. I would imagine it would still be fine healthwise if a little
>>>rubbery as there's no milk or anything in it, but DH is concerned. I
>>>can't seem to find anything helpful online about it - anyone know if
>>>porridge goes off?
>>
>> Depends on the ambient temperature. :-)
>>
>> I may have mentioned this before, but why not again... ;-)
>>
>> A Scottish mate of mine often talks of his boyhood in Scotland decades
>> ago. One of his tales concerns Scottish porridge. It seems there is
>> a tradition there (in some parts at least) where you make a big batch
>> of the brew and pour it into a drawer in the sideboard where it
>> solidifies and can then be eaten over following days by simply slicing
>> a piece off the congealed mass as the mood takes you. (I must ask him
>> if they bother to reheat it.)
>>
>> Cheers, Phred.
>>
>> --
>> LID
>>
> My Great Grandfather talked of the same tradition, in Central Missouri -
> they would make a mess of grits, and pour it into a drawer where it
> would solidify. The following day, his mum would slice it up and fry
> it. That, with a spoonful of "coal oil" - whatever the hell that is -
> would fill their bellies.
>
> HH
>
>

"coal oil" is kerosene by many deifinitions. I can't imagine consuming it.

--
Wayne Boatwright

Date: Dec 13,2007

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On Sun, 16 Dec 2007 15:45:36 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...
>
>> My Great Grandfather talked of the same tradition, in Central Missouri -
>> they would make a mess of grits, and pour it into a drawer where it
>> would solidify. The following day, his mum would slice it up and fry
>> it. That, with a spoonful of "coal oil" - whatever the hell that is -
>> would fill their bellies.
>>
>> HH
>>
>>
>
>"coal oil" is kerosene by many deifinitions. I can't imagine consuming it.

According to Wiki, it's not. If he came from a family of miners, I'm
not surprised by use of that the terminology. "Grits" is also a
mining term, so "coal oil" probably describes something that resembles
real coal oil... like maple syrup.

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Oh pshaw, on Sun 16 Dec 2007 09:54:10a, meant to say...

> On Sun, 16 Dec 2007 15:45:36 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...
>>
>>> My Great Grandfather talked of the same tradition, in Central Missouri
-
>>> they would make a mess of grits, and pour it into a drawer where it
>>> would solidify. The following day, his mum would slice it up and fry
>>> it. That, with a spoonful of "coal oil" - whatever the hell that is -
>>> would fill their bellies.
>>>
>>> HH
>>>
>>>
>>
>>"coal oil" is kerosene by many deifinitions. I can't imagine consuming
it.
>
> According to Wiki, it's not. If he came from a family of miners, I'm
> not surprised by use of that the terminology. "Grits" is also a
> mining term, so "coal oil" probably describes something that resembles
> real coal oil... like maple syrup.
>

I guess it's geographic. In the South, grits would be corn or hominy
grits, cooked into a cereal which would solidify when cold. Coal oil, as
in coal oil lamps, would definitely be kerosene, not an edible syrup.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

On Sun, 16 Dec 2007 17:15:16 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Sun 16 Dec 2007 09:54:10a, meant to say...
>
>> On Sun, 16 Dec 2007 15:45:36 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Oh pshaw, on Sun 16 Dec 2007 08:29:47a, hamburger helper meant to say...
>>>
>>>> My Great Grandfather talked of the same tradition, in Central Missouri
>-
>>>> they would make a mess of grits, and pour it into a drawer where it
>>>> would solidify. The following day, his mum would slice it up and fry
>>>> it. That, with a spoonful of "coal oil" - whatever the hell that is -
>>>> would fill their bellies.
>>>>
>>>> HH
>>>>
>>>>
>>>
>>>"coal oil" is kerosene by many deifinitions. I can't imagine consuming
>it.
>>
>> According to Wiki, it's not. If he came from a family of miners, I'm
>> not surprised by use of that the terminology. "Grits" is also a
>> mining term, so "coal oil" probably describes something that resembles
>> real coal oil... like maple syrup.
>>
>
>I guess it's geographic. In the South, grits would be corn or hominy
>grits, cooked into a cereal which would solidify when cold. Coal oil, as
>in coal oil lamps, would definitely be kerosene, not an edible syrup.

The OP's great grandfather probably came from the era when people
"played" with the English language. My grandparents did.

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On Sun, 16 Dec 2007 18:38:08 GMT, Janet Baraclough
> wrote:

> Black treacle looks even more like coal , or oil :-)

I bet it does! We have molasses, which is also a sugar by product and
I think they are two words for the same thing... so it doesn't make
sense in this context.

We also have dark corn syrup
http://www.english-shop.de/images/Ka...CornSyrup1.jpg

Grade B maple syrup makes more sense for this usage
http://www.kingarthurflour.com/shop/...9537460665.jpg

Just MO - because the OP hasn't chimed in to give us another clue.

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In article >, wrote:
>On Sun, 16 Dec 2007 18:38:08 GMT, Janet Baraclough
> wrote:
>
>> Black treacle looks even more like coal , or oil :-)
>
>I bet it does! We have molasses, which is also a sugar by product and
>I think they are two words for the same thing... so it doesn't make
>sense in this context.
>
>We also have dark corn syrup
>http://www.english-shop.de/images/Ka...CornSyrup1.jpg
>
>Grade B maple syrup makes more sense for this usage
>http://www.kingarthurflour.com/shop/...9537460665.jpg
>
>Just MO - because the OP hasn't chimed in to give us another clue.

Dunno about using molasses (I wouldn't) but treacle, golden syrup,
honey, and your maple syrups, would all be perfectly acceptable on
porridge. However, I don't know how they would go on that "Central
Missouri ... mess of grits" mentioned by "hamburger helper".

Cheers, Phred.

--
LID