Tagged With porridge


Porridge is amazing, but porridge can also be terrible. If you’re not cooking it right porridge can transform from the breakfast of your dreams to a clumpy, inedible mess.

Thankfully, most people who make porridge wrong tend to make the same mistakes.


Porridge is great, for many reasons. Chief among them -- the malleable nature of it. Mold your porridge, let it take the shape of your innermost desires. Porridge is a blank canvas, paint my friends. Paint.

Toppings are where porridge comes alive. Here are my favourites, ranked.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.


If you're a fan of porridge you might have seen a different breed of oats appearing on supermarket shelves: the super charged STEEL CUT OATS.

But what are steel cut oats? How are they different from regular rolled oats? And more importantly -- how the hell do you cook them?


Porridge. In January 2013 I ate porridge every morning for breakfast. It started as a holiday thing. I loved it so much that I decided to eat it for breakfast forever. In 2013 I estimate that, out of 365 days of the year, I didn’t eat porridge roughly 20 days. That’s a fairly good innings.

I learned some things along the way.


I am passionate about porridge. I eat it every day and it is the king of breakfasts.

It is also a malleable breakfast. It's convenient. If your office or home has a microwave you are only five minutes away from a delicious hot meal that will sustain you until lunch and beyond.

I am a porridge samurai. I've been cooking porridge in a microwave practically every working day for the past three years. During this time I have sharpened my sword. Today I would like to share with you my techniques.


Heading into work early to dodge the crowds whatever your form of commute, but it can be hard to muster up enthusiasm for a plate of muesli at five in the morning. My solution to this is to have breakfast once I hit the office, and I'm wondering how common an approach that is.


Chances are, even if you like your milk to come exclusively from cows, you know someone with lactose issues. Almond milk is a healthy alternative, and DIY web site Instructables shows you how to make it in your own kitchen.