Love your videos, My Dad always said the porridge was ready when the spurtle would stand up when you let go of it 😊 Thanks for bringing back that memory, I may need to whittle my own, for old times sake.
Thank you! Your Dad prefer his porridge a bit more firm than I do for sure. I'm not convinced that the porridge actually improved because of the spurtle, but using a piece of equipment of ones own making certainly enhanced the cooking experience. Cheers!
Nice😊 I was raised on porridge. Nothing wrong with it. When I'm out on one of my bicycle tours I like to throw a handful of my trail mix in it. The nuts and fruit give it the extra I need. Also mixing banana in it is a nice alternative 😊. Thanks for sharing 👍
I would say that that mix will provide a good fuel for biking a good part of the day Robert. Never thought of using bananas for porridge though, but it should work well enough I guess. Cheers!
Great vid, I was raised on porridge as befits a Scot. To paraphrase Dr Johnson what in England is fed to horses in Scotland sutains the populace. I favour oatmeal with water salt and a few prunes or fresh fruits like blueberrys or bleaberrys when I can pick them. I always use a spurtle, as you say the whipping action prevents lumps. Spurtles are more likely to be found in souvenir shops than cookshops so making your own is a good option - yours is a good one, need to get some birch an try myself. All the best Brian
It's a handsome spurtle! The thistle on the top finished it off nicely 🙂. Glad that you got to use it for porridge, and cheers for taking us with you to the sunny Swedish countryside.
Thanks again Sarah for sending me down the "Spurtle road", it was an educational trip. By the way, it's an official secret that my corner of the woods is about 2 km from "downtown" Gothenburg as the crow flies, but since that spot pretty much is left to it's own devices it's easy to get a wilderness feel from it. Cheers!
A Scot here.When I was growing up we had porridge in the winter for breakfast and my mum used a spurtle. I can't use milk these days but it is still ok made with salt and water. Trangia are making spare burner holders for the triangle which can be used as a small pot stand. Just clips on the top of the triangle. I have a clip on my channel showing it.
In the South we ate Grits instead of Oats, on trail I use 3 packets instant Grits + 2.5oz packet Bacon pieces + 12oz boiling water, 600 calories, the Bacon adds protein & fat to the carbs in Grits.
I prefer grits, too...or "corn porridge" as I call it. And I use Jiffy corn muffin mix instead because of the sweetness. I also carry a pack of bacon pieces, and sometimes little cheeses like Babybel to toss in.
Unfortunately it's almost impossible to find real grits in Sweden Mike, we have polenta but that's a different animal as far as I know. I haven't tested bacon to my porridge, yet, but it tends to make verything better. Cheers!
You I got my.spurtle at a craft show in the US.30 years ago. It's very versatile. I used it just today to stir raisins, chocolate chips and coconut into oatmeal cookies.
Thanks for the video! Love the idea of the spurtle - my friend is going to Scotland in a few weeks so I have asked her to get me one while she is there. I could get it from amazon but it will mean more to me coming from Scotland. I love oatmeal too! I add maple syrup and milk along with either apples, blueberries or bananas if I have them.
Yeah, kinda wish I knew about it when I was in Edinborough. I used to mash apples and add a pinch of vanilla to the mix for my porridge before. I guess it's mostly laziness that stopped me on that one... Cheers!
Hi there Red .. 👍👍👍 .. at long last, a Post involving a decent Breakfast 😁. As I have stated very clearly in the past, Oats Porridge is my Go-To Breakfast six days a week with Sundays reserved for an English-Based Fry Up 😊. My favourite? As you said, this can vary. The Oats are merely the Base, the Canvas. The Artwork thereon is limited only by the imagination of the person holding the brush .. or should I rather say, the 'Spurtle' 😏. Standard Fare .. Oats, Salt, Cinnamon, Cayenne Pepper, Sliced Banana (with the chopped up skin included .. extra nutrition and fibre), Sugar / Honey, Water and Milk. I have fairly recently been adding grated / finely-chopped raw carrot to the mix and I like it. Out in the Field .. As above, but Powdered Milk replaces the fresh fridge milk and Oven-Dehydrated Banana, the fresh one. Also, as you do, pre-bagged and just waiting for the boiling water, brought up to a bubble and then a gentle simmer .. a total of four minutes on average. Variations include, but are not limited to, Dried Fruit, Fresh Chopped Fruit, Peanut Butter (when an extra extended boost is needed .. as prior to my Wednesday outing with my Nordic Walking Colleagues), Powdered Chocolate Drink, Horlicks, Chopped Nuts, Chopped up Chocolate / Energy Bars, etc, etc ... 😊. Preparation .. Correct. Regular 'Spurtling' and over a more gentle Heat. Stainless Steel Pots .. I use a Spork. Aluminium .. Wood or Plastic. Over a less than ideally controllable heat source, removing the pot from the heat when necessary, keeps the Mix from getting too intimate with the Pot Bottom 😏. Yes, 'Porridge' is all too often looked down upon as the 'kid' from the other side of the railway track'. Cheap, yes .. but overwhelmingly better value .. nutrition-wise too, than much of the highly processed rubbish on supermarket shelves. I avoid 'freeze-dried' meals wherever possible .. the cost thereof 😳. A good one, my friend .. thanks for spreading the Word and until next time, take care .. Tommy
I had a hunch that you would approve of the meal Tommy. I like your reasoning that the oats is the canvas, to fill with what you desire. See you around!
I love oatmeal. Brown sugar and butter. Yum!!! Getting ready to go camping for a week. Taking the big RV this time. New spot for me. 8 hour drive roughly. I’ll send you some pics.
I like various versions of gourmand porridge but I find that while it will fill you in the moment it leaves me hungry within the hour. As for carrying an additional item for the stirring thereof - you have given me food for thought. All the best mate!
Funny this with porridge and how filling one percive it. Seems like there are two camps that have totally opposing views. My wife says the same thing as you, porridge fills her up for a moment but soon enough she's peckish again.I feel satisfied for several hours and can't for the life of me understand that anyone can feel different. I think that a folder and two minutes of carving can save you from carrying anything extra, if you're not particulary pleased with the result that is. Take care my friend!
I do enjoy a standard oat porridge at times with either apple or dried cranberries added in with some cinnamon and milk powder, but usually i prefer corn porridge with some bacon and cheese. Makes for a very hearty breakfast with a strong cup of coffee. Guess im going to have to whittle me a spurtle now. Ive already made bigger spatula style spurtles, so a porridge stir needs to join the collection 😂
That really sounds like rocket fuel Chad, keep you going for hours. If the Scottish are to belived it's superior and should make your Grits even better. Cheers!
I also often use porridge for breakfast, in my case I bag at home and put honey in the middle and let the oats stick to it and then tie in disposable bags. I can fit 3 such pre-mixed breakfasts with some milk powder in bag and some teabags in a mini-trangia pot. I am usually in a tent with vestibule, last chore before dark I tear the thin bag and put into pot, add water, stir a bit, cover, the Mini Trangia pot+lid works perfectly, tie in a bag to keep wildlife out, then in morning cooking just keep stirring while on heat so it doesn't stick, no need to get hot, and uses less fuel than cooking from dry. Teabags are a pot cleaner. This is thus a 2-pot style of cooking as one pot is tied up.
@@RedswedeOutdoors yes it's quick to cook as it cooks faster and no cooling, just take off heat when thick/warm enough, but is only for overnight contexts. If you want a hot drink before/with porridge you need a two pot setup. The Mini Trangia pot is good for porridge, the Alu burns less than Ti, but aneed 2nd Ti pot just to boil water to drink then makes a system, something like a Toaks 550 bowl can nest inside the Mini Trangia pot, especially when you're using the Trangia Triangle not the supplied stand. Like-for-like Alu is same weight as Ti it is just difficult to get wide pots other than from Trangia as the alcohol flame meanders widely.
Save washing up, add hot water to the porridge in the bag. Let it steep and enjoy. Me, I love rough oats, steeped overnight in milk and stirred to creamy. The more that you stir it, the creamier it becomes.
Oatmeal at breakfast when I’m out riding. But since I’m a little bit lacy when it comes to cooking I put oats in a cup and pour hot water over it and let it wait for a couple of minutes. About the same recipe I use when making coffee 🤔 But slightly different proportions 😅 I use to have powder milk in it or some time on it and lingonberry jam (the oatmeal I never put milk or lingonberries in the coffee 🤔). I have also tested the oatmeal with blueberry soup or “nyponsoppa” (don’t know the english word)
I'm very glad you don't put lingonberries in your coffee Jonas, somehow I don't think it would be a success. I don't know if it's a thing outside Sweden but I guess "nyponsoppa" would translate to rosehip soup. Cheers!
@@RedswedeOutdoors Rose hip soup, sounds very flowery 🤩 Probably it’s more common with rose hip marmelade. It’s good in oatmeal. Rose hip has a lot of vitamin C in it but in the same time is vitamin C sensitive for heating. 🤔
Hi, have you tried the new Trangia micro? I just got one and I have to say I really love it - it's ideal for my backpacking trips across Scotland. I tend to carry dry simple ingredients, spices and what every fresh stuff I can bother keeping in my backpack for a few hours. I wonder if you'd be up for a small challenge? Can you make a tasty meatless meal using whatever dry cheap ingredients you want, that cooks without using lots of fuel, in a pot of roughly 500ml? I usually do this with Dahl and dried rough soy protein, but I'm keen to see what you might come up with :)
I haven't tried the Micro yet, if it would stack in the mini I would be more inclined to give it a go but for now it's on the "maybe-list". That was a real challenge, I will have to give that some thought. Just to get the limitations clear: Meatless, is that just no meat or are we talking "full vegan"? Not lots of fuel, would 1/4 - 1/2 burner full be considered lots? Cheers!
@@RedswedeOutdoors There are a lack of 'inserts' so to speak, for the mini, right enough. As for the challenge, I should have been more thoughtful of how challenging it would prove to be! I just wondered in case you had a recipe in mind. As for specifics, full vegan isn't a must, I just don't eat meat or fish :) As for fuel, as long as it doesn't need more fuel than can fit comfortably in the burner I think that's a good measure. If there's enough left over for a hot drink after, that's a huge bonus! Cheers for the reply!
Thanks. I don't have a recipe ready that fits the bill spot on. I made a lentil soup in the m44 a while back that partially follows the specs, but I'll try to come up with something that's more on target. Cheers!
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Love your videos,
My Dad always said the porridge was ready when the spurtle would stand up when you let go of it 😊
Thanks for bringing back that memory, I may need to whittle my own, for old times sake.
Thank you!
Your Dad prefer his porridge a bit more firm than I do for sure. I'm not convinced that the porridge actually improved because of the spurtle, but using a piece of equipment of ones own making certainly enhanced the cooking experience.
Cheers!
Nice😊 I was raised on porridge. Nothing wrong with it. When I'm out on one of my bicycle tours I like to throw a handful of my trail mix in it. The nuts and fruit give it the extra I need. Also mixing banana in it is a nice alternative 😊. Thanks for sharing 👍
I would say that that mix will provide a good fuel for biking a good part of the day Robert. Never thought of using bananas for porridge though, but it should work well enough I guess. Cheers!
Great vid, I was raised on porridge as befits a Scot. To paraphrase Dr Johnson what in England is fed to horses in Scotland sutains the populace. I favour oatmeal with water salt and a few prunes or fresh fruits like blueberrys or bleaberrys when I can pick them. I always use a spurtle, as you say the whipping action prevents lumps. Spurtles are more likely to be found in souvenir shops than cookshops so making your own is a good option - yours is a good one, need to get some birch an try myself. All the best Brian
If my experience from Scottish cuisine is something to trust the english horses eat well indeed Brian. Cheers!
It's a handsome spurtle! The thistle on the top finished it off nicely 🙂.
Glad that you got to use it for porridge, and cheers for taking us with you to the sunny Swedish countryside.
Thanks again Sarah for sending me down the "Spurtle road", it was an educational trip. By the way, it's an official secret that my corner of the woods is about 2 km from "downtown" Gothenburg as the crow flies, but since that spot pretty much is left to it's own devices it's easy to get a wilderness feel from it. Cheers!
I'm dead chuffed that you made one after I suggested!
I'm tempted to make one myself!
You should, there's something to be said for using things you made yourself. Cheers!
Another great video i have porridge and honey every morning love it 👍
Thanks Pat, that sound great. Cheers!
A Scot here.When I was growing up we had porridge in the winter for breakfast and my mum used a spurtle.
I can't use milk these days but it is still ok made with salt and water.
Trangia are making spare burner holders for the triangle which can be used as a small pot stand. Just clips on the top of the triangle.
I have a clip on my channel showing it.
Thanks for the tip Ewen, very clever indeed. I'll definately order a spare holder to get rid of the debacle with smaller cups. Cheers!
In the South we ate Grits instead of Oats, on trail I use 3 packets instant Grits + 2.5oz packet Bacon pieces + 12oz boiling water, 600 calories, the Bacon adds protein & fat to the carbs in Grits.
I prefer grits, too...or "corn porridge" as I call it. And I use Jiffy corn muffin mix instead because of the sweetness. I also carry a pack of bacon pieces, and sometimes little cheeses like Babybel to toss in.
Unfortunately it's almost impossible to find real grits in Sweden Mike, we have polenta but that's a different animal as far as I know. I haven't tested bacon to my porridge, yet, but it tends to make verything better. Cheers!
You
I got my.spurtle at a craft show in the US.30 years ago. It's very versatile. I used it just today to stir raisins, chocolate chips and coconut into oatmeal cookies.
Yeah, it seems like one can use it for lots of different jobs besides porridge. I'll try out other stuff when opportunity rises. Cheers Ann!
Thanks for the video! Love the idea of the spurtle - my friend is going to Scotland in a few weeks so I have asked her to get me one while she is there. I could get it from amazon but it will mean more to me coming from Scotland. I love oatmeal too! I add maple syrup and milk along with either apples, blueberries or bananas if I have them.
Yeah, kinda wish I knew about it when I was in Edinborough. I used to mash apples and add a pinch of vanilla to the mix for my porridge before. I guess it's mostly laziness that stopped me on that one... Cheers!
Hi there Red ..
👍👍👍 .. at long last, a Post involving a decent Breakfast 😁.
As I have stated very clearly in the past, Oats Porridge is my Go-To Breakfast six days a week with Sundays reserved for an English-Based Fry Up 😊.
My favourite? As you said, this can vary. The Oats are merely the Base, the Canvas. The Artwork thereon is limited only by the imagination of the person holding the brush .. or should I rather say, the 'Spurtle' 😏.
Standard Fare .. Oats, Salt, Cinnamon, Cayenne Pepper, Sliced Banana (with the chopped up skin included .. extra nutrition and fibre), Sugar / Honey, Water and Milk. I have fairly recently been adding grated / finely-chopped raw carrot to the mix and I like it.
Out in the Field .. As above, but Powdered Milk replaces the fresh fridge milk and Oven-Dehydrated Banana, the fresh one. Also, as you do, pre-bagged and just waiting for the boiling water, brought up to a bubble and then a gentle simmer .. a total of four minutes on average.
Variations include, but are not limited to, Dried Fruit, Fresh Chopped Fruit, Peanut Butter (when an extra extended boost is needed .. as prior to my Wednesday outing with my Nordic Walking Colleagues), Powdered Chocolate Drink, Horlicks, Chopped Nuts, Chopped up Chocolate / Energy Bars, etc, etc ... 😊.
Preparation .. Correct. Regular 'Spurtling' and over a more gentle Heat. Stainless Steel Pots .. I use a Spork. Aluminium .. Wood or Plastic. Over a less than ideally controllable heat source, removing the pot from the heat when necessary, keeps the Mix from getting too intimate with the Pot Bottom 😏.
Yes, 'Porridge' is all too often looked down upon as the 'kid' from the other side of the railway track'. Cheap, yes .. but overwhelmingly better value .. nutrition-wise too, than much of the highly processed rubbish on supermarket shelves. I avoid 'freeze-dried' meals wherever possible .. the cost thereof 😳.
A good one, my friend .. thanks for spreading the Word and until next time, take care .. Tommy
I had a hunch that you would approve of the meal Tommy. I like your reasoning that the oats is the canvas, to fill with what you desire. See you around!
@@RedswedeOutdoors 👍
I love oatmeal. Brown sugar and butter. Yum!!! Getting ready to go camping for a week. Taking the big RV this time. New spot for me. 8 hour drive roughly. I’ll send you some pics.
That sound really cool Travis. Have a good one!
I like various versions of gourmand porridge but I find that while it will fill you in the moment it leaves me hungry within the hour. As for carrying an additional item for the stirring thereof - you have given me food for thought. All the best mate!
Funny this with porridge and how filling one percive it. Seems like there are two camps that have totally opposing views. My wife says the same thing as you, porridge fills her up for a moment but soon enough she's peckish again.I feel satisfied for several hours and can't for the life of me understand that anyone can feel different. I think that a folder and two minutes of carving can save you from carrying anything extra, if you're not particulary pleased with the result that is. Take care my friend!
@@RedswedeOutdoors 👍🏻
I do enjoy a standard oat porridge at times with either apple or dried cranberries added in with some cinnamon and milk powder, but usually i prefer corn porridge with some bacon and cheese. Makes for a very hearty breakfast with a strong cup of coffee. Guess im going to have to whittle me a spurtle now. Ive already made bigger spatula style spurtles, so a porridge stir needs to join the collection 😂
That really sounds like rocket fuel Chad, keep you going for hours. If the Scottish are to belived it's superior and should make your Grits even better. Cheers!
I also often use porridge for breakfast, in my case I bag at home and put honey in the middle and let the oats stick to it and then tie in disposable bags. I can fit 3 such pre-mixed breakfasts with some milk powder in bag and some teabags in a mini-trangia pot.
I am usually in a tent with vestibule, last chore before dark I tear the thin bag and put into pot, add water, stir a bit, cover, the Mini Trangia pot+lid works perfectly, tie in a bag to keep wildlife out, then in morning cooking just keep stirring while on heat so it doesn't stick, no need to get hot, and uses less fuel than cooking from dry.
Teabags are a pot cleaner.
This is thus a 2-pot style of cooking as one pot is tied up.
That sounds lika a smart idea, quick and easy. Good that you found a use for tea bags, never figured out a use for them myself 😜 Cheers!
@@RedswedeOutdoors yes it's quick to cook as it cooks faster and no cooling, just take off heat when thick/warm enough, but is only for overnight contexts.
If you want a hot drink before/with porridge you need a two pot setup. The Mini Trangia pot is good for porridge, the Alu burns less than Ti, but aneed 2nd Ti pot just to boil water to drink then makes a system, something like a Toaks 550 bowl can nest inside the Mini Trangia pot, especially when you're using the Trangia Triangle not the supplied stand.
Like-for-like Alu is same weight as Ti it is just difficult to get wide pots other than from Trangia as the alcohol flame meanders widely.
Standard breakfast for adventures here in Australia.
No wonder Michael, it's a good one and there's no end to the variations. Cheers!
Beautiful place
Yes, specially now in spring when all is green and lush. Cheers!
Normally have porridge in winter keeps you warm. Oats, brown sugar, milk and water. With nutmet and cinneman. Can add honey and fruit too.
Sounds really good Kurt. Never tried with nutmeg yet, maybe I should do that. Cheers!
Save washing up, add hot water to the porridge in the bag. Let it steep and enjoy.
Me, I love rough oats, steeped overnight in milk and stirred to creamy.
The more that you stir it, the creamier it becomes.
Hey, I take a second ring for the triangle to use little pots!!
Where did you get the second ring? Are they available to buy or did you make your own?
@@ashab1 Hey, I buy it directly in the Trangia shop as spare part.
Yes, I just recently found out. I plan on ordering one shortly. Cheers Erich!
Eggs Benedict is always my favorite
Yep, totally a classic Jim, but I'd be more than a little intimidated to try cooking it on the trail. Cheers!
godt og enklet ,jeg blander musli og harvegryn til min morgen grød
Det låter som en bra blandning Svend. Ha de'
Oatmeal at breakfast when I’m out riding. But since I’m a little bit lacy when it comes to cooking I put oats in a cup and pour hot water over it and let it wait for a couple of minutes. About the same recipe I use when making coffee 🤔 But slightly different proportions 😅
I use to have powder milk in it or some time on it and lingonberry jam (the oatmeal I never put milk or lingonberries in the coffee 🤔).
I have also tested the oatmeal with blueberry soup or “nyponsoppa” (don’t know the english word)
I'm very glad you don't put lingonberries in your coffee Jonas, somehow I don't think it would be a success. I don't know if it's a thing outside Sweden but I guess "nyponsoppa" would translate to rosehip soup. Cheers!
@@RedswedeOutdoors Rose hip soup, sounds very flowery 🤩 Probably it’s more common with rose hip marmelade. It’s good in oatmeal.
Rose hip has a lot of vitamin C in it but in the same time is vitamin C sensitive for heating. 🤔
Hi, have you tried the new Trangia micro? I just got one and I have to say I really love it - it's ideal for my backpacking trips across Scotland. I tend to carry dry simple ingredients, spices and what every fresh stuff I can bother keeping in my backpack for a few hours.
I wonder if you'd be up for a small challenge? Can you make a tasty meatless meal using whatever dry cheap ingredients you want, that cooks without using lots of fuel, in a pot of roughly 500ml? I usually do this with Dahl and dried rough soy protein, but I'm keen to see what you might come up with :)
I haven't tried the Micro yet, if it would stack in the mini I would be more inclined to give it a go but for now it's on the "maybe-list".
That was a real challenge, I will have to give that some thought. Just to get the limitations clear: Meatless, is that just no meat or are we talking "full vegan"? Not lots of fuel, would 1/4 - 1/2 burner full be considered lots? Cheers!
@@RedswedeOutdoors There are a lack of 'inserts' so to speak, for the mini, right enough.
As for the challenge, I should have been more thoughtful of how challenging it would prove to be! I just wondered in case you had a recipe in mind. As for specifics, full vegan isn't a must, I just don't eat meat or fish :) As for fuel, as long as it doesn't need more fuel than can fit comfortably in the burner I think that's a good measure. If there's enough left over for a hot drink after, that's a huge bonus!
Cheers for the reply!
Thanks. I don't have a recipe ready that fits the bill spot on. I made a lentil soup in the m44 a while back that partially follows the specs, but I'll try to come up with something that's more on target. Cheers!
@@RedswedeOutdoors That would be amazing, thanks so much!
Poor mans food doesn't have to taste bad, I like mine with brown sugar and maple syrup, also like roast beef hash with eggs and ketchup .
Well, you just made me hungry Kathi. Cheers!
äggröra och bacon 😉
En klassiker, funkar alltid!