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Can this porridge be saved?
Mar. 2nd, 2011 06:46 amSo I bought this nine-grain porridge stuff at Great Harvest, and this morning I made myself a bowl. I figured I could do my current standard for porridge stuff (a little milk, chopped pecans, dried blueberries, chopped dried apricots) and then go from there once I'd had a bowl like that and was clear on what flavors might go well with it.
It is so salty.
It's like when you go to order grits and the waitress looks at your northern self dubiously and tells you they come with butter and are not like northern food and you say that's fine but it's a cheap restaurant and what she means is that they come with butter and a good half the annual output from the salt flats at the Great Salt Lake. Only there are a bunch more grains in there.
Possibly this analogy is not of great use to everyone.
Seriously, these are salty enough that I would mix in a little cheese and serve them as a dinner side if I lived with people who would put up with that nonsense. (There is very little of my nonsense that's off-limits here, but I believe quinoa is as far as they'll go for savory dinner porridge.) Maybe as the rest of my lunch when I'm eating brussels sprouts? Or, I don't know. I'm asking for your help, lj people. Surprisingly salty whole-grain porridge. Cheesy lunch? Some magical fix for breakfast? Passing it on to a local friend with a higher salt tolerance than I (which is, like, everybody, but you will have to speak up personally)? Or throwing it all out as a failure and going back to my beloved barley porridge for tasty reliable breakfast on chilly mornings and all my other possibilities for non-chilly mornings and lunch?
It is so salty.
It's like when you go to order grits and the waitress looks at your northern self dubiously and tells you they come with butter and are not like northern food and you say that's fine but it's a cheap restaurant and what she means is that they come with butter and a good half the annual output from the salt flats at the Great Salt Lake. Only there are a bunch more grains in there.
Possibly this analogy is not of great use to everyone.
Seriously, these are salty enough that I would mix in a little cheese and serve them as a dinner side if I lived with people who would put up with that nonsense. (There is very little of my nonsense that's off-limits here, but I believe quinoa is as far as they'll go for savory dinner porridge.) Maybe as the rest of my lunch when I'm eating brussels sprouts? Or, I don't know. I'm asking for your help, lj people. Surprisingly salty whole-grain porridge. Cheesy lunch? Some magical fix for breakfast? Passing it on to a local friend with a higher salt tolerance than I (which is, like, everybody, but you will have to speak up personally)? Or throwing it all out as a failure and going back to my beloved barley porridge for tasty reliable breakfast on chilly mornings and all my other possibilities for non-chilly mornings and lunch?
