Porridge - sugar or salt?

Answer 1

When you make porridge from scratch you always add a bit of salt to it as it cooks. This adds a certain richness to the flavour. I like throwing in a handful of raisins or dried fruit as it cooks and less sugar when I sit to eat it.

When it is cooked, then you sweeten it with syrup or sugar or fruit or whatever you like. When I was skinny I loved cream and milk on it. Now, alas, I make do with skim but it is still nummy.

The best part about porridge, besides the billion health benefits is, it is CHEAP! How anyone can pay $5 for a box of cocoa oreo red chemically altered cereal when you can make porridge for 5 months on $5 worth of oatmeal is beyond me! ANDddddddddd it sticks to the ribs well into the morning.

It just ain't thrifty mon. It is common sense.

Answer 2

Sugar

Answer 3

Salt rounds out the flavour,of course, but I have mine also with a big lump of butter, sugar and milk. Yum! Originally, Scots used salt because they needed the sodium, not having any native salt. Sugar, of course, was hideously expensive, and out of the question.

Answer 4

Sugar definitely

Answer 5

Both, but prefer the sugar to be demerara. The salt mixed in and the sugar on top.

Answer 6

I love porridge and being a true Scot I take mine with Salt :)

Answer 7

I'd have to say sugar! Have never tried it with salt that just doesn't appeal to me.I have too much of a sweet tooth!!

Answer 8

It's a personal thing, this one.

The purists insist on salt while the rest say sugar.

I'm a sugar man, through and through

Answer 9

definately sugar and pour the porridge onto a plate containing a small amount of milk. its how my dad used to make it when i was little and its the best.

Answer 10

Wife as it as it is,no salt or sugar, me,I used to like golden syrup liberally spooned on