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  #61  
Old 08.02.2011, 16:21
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Re: old fashioned (large) porridge oats

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Mine just appear outside my front door.
Do you live on Langstrasse?
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  #62  
Old 08.02.2011, 16:38
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Re: Moved my post?? !!

Has anyone mentioned Ready Brek?

Cheers,
Nick

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Clearly not everyone is an "oat" expert, such as you.

Similarly, not everyone wants to be the oat expert you are.

The flip side is that you have educated us that there are different oats and woe-betide anyone who confuses the different varieties.

On a positive note, by having one thread, anyone looking for oats - possibly the new "brown sugar" - will now know about the different varieties on offer.

On another note, relax. This is not an "oat" forum. The difference to 99% of users will be immaterial. Maybe on a specialist forum it would be important, however here, it is not.

If you still feel aggrieved, why not volunteer to become a mod, so that you can ensure that all the posts are correctly moderated during your free time? I believe that it is an open application that anyone can apply for.

HTH
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  #63  
Old 08.02.2011, 16:56
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Re: Moved my post?? !!

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Has anyone mentioned Ready Brek?

Cheers,
Nick
Get thee behind me Satan!
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  #64  
Old 08.02.2011, 17:40
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Re: Moved my post?? !!

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This is not an "oat" forum. The difference to 99% of users will be immaterial. Maybe on a specialist forum it would be important, however here, it is not.
I can hardly believe what I'm reading! This has nothing to do with oat differences! It has to do with topic A vs topic B. Following your logic, you would have both moved to the same thread because they share the distinction of being letters of the alphabet .

Think about it: If somebody had no comment to make about topic A (say, rolled oats) but knew where to purchase topic B (say, steel-cut oats), there would have been no compelling reason for him to have to scroll through a number of irrelevant posts to find the one to which he could provide an answer (unlike some members of the Ministerium für Staats(Forum)sicherheit who apparently have no life and thus have nothing better to do).

I suppose that this is a good introduction to what I can expect from dealing with myopic anal-retentive Swiss bureaucrats, huh? For this, I thank you very much
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Old 08.02.2011, 19:18
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Re: old fashioned (large) porridge oats

I am guessing you are eating oats in the morning to lower your blood pressure?
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Old 08.02.2011, 19:31
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Re: old fashioned (large) porridge oats

Blimey - If we end up with a fight re a thread about 'oats' - what chance have we got?
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Old 08.02.2011, 20:16
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Re: old fashioned (large) porridge oats

We also haven't discussed the best way to cook porridge.

I take a cup of oats and pour over enough boiling water to completely cover them, then add a chopped apple. This I boil for about 4 minutes keeping stirring all the time. Finally I add a teaspoon of muscovado sugar and pour in some cream.

Cheers,
Nick
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Old 08.02.2011, 20:17
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Re: old fashioned (large) porridge oats

But don't you see Odile? Somebody had his thread moved and now he's sore about it. It's really important!

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Blimey - If we end up with a fight re a thread about 'oats' - what chance have we got?
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  #69  
Old 14.02.2011, 20:35
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Re: old fashioned (large) porridge oats

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We also haven't discussed the best way to cook porridge.

I take a cup of oats and pour over enough boiling water to completely cover them, then add a chopped apple. This I boil for about 4 minutes keeping stirring all the time. Finally I add a teaspoon of muscovado sugar and pour in some cream.

Cheers,
Nick

Och, that's nae porridge!
Yiv fruit in there for a start!
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Old 14.02.2011, 20:59
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Re: old fashioned (large) porridge oats

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Can anybody tell me why my post regarding Scotch/Irish oats was arbitrarily moved to this thread??

Mr Moderator: Scotch/Irish oats have absolutely nothing to do with old fashioned porridge oats. They are two completely different animals!!!
It's porridge. Sub sections of Porridge are perhaps relevent, but not to the casual reader of the Forum. One could always roll ones own oats.

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I can hardly believe what I'm reading! This has nothing to do with oat differences! It has to do with topic A vs topic B. Following your logic, you would have both moved to the same thread because they share the distinction of being letters of the alphabet .

Think about it: If somebody had no comment to make about topic A (say, rolled oats) but knew where to purchase topic B (say, steel-cut oats), there would have been no compelling reason for him to have to scroll through a number of irrelevant posts to find the one to which he could provide an answer (unlike some members of the Ministerium für Staats(Forum)sicherheit who apparently have no life and thus have nothing better to do).

I suppose that this is a good introduction to what I can expect from dealing with myopic anal-retentive Swiss bureaucrats, huh? For this, I thank you very much
I was kinda with you for a while, then it became all "no life". Although true, I don't get a chubby over porridge.

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We also haven't discussed the best way to cook porridge.

I take a cup of oats and pour over enough boiling water to completely cover them, then add a chopped apple. This I boil for about 4 minutes keeping stirring all the time. Finally I add a teaspoon of muscovado sugar and pour in some cream.

Cheers,
Nick
We have, on another porridge thread, of which this is about to be merged for comprehensive porridge analysis...
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  #71  
Old 15.02.2011, 12:49
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Re: Moved my post?? !!

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I can hardly believe what I'm reading! This has nothing to do with oat differences! It has to do with topic A vs topic B. Following your logic, you would have both moved to the same thread because they share the distinction of being letters of the alphabet .

Think about it: If somebody had no comment to make about topic A (say, rolled oats) but knew where to purchase topic B (say, steel-cut oats), there would have been no compelling reason for him to have to scroll through a number of irrelevant posts to find the one to which he could provide an answer (unlike some members of the Ministerium für Staats(Forum)sicherheit who apparently have no life and thus have nothing better to do).
Erm... whatever. Again, you fail to grasp that no-one - apart from you - really gives much of a shit about the difference between rolled or steel-cut oats in the big scheme of things.

In a thread about oats, I think it is reasonable to expect someone to ask "by the way, do you know where I might find X or a variety of Y...". Maybe if you were asking about self-raising flour or oil for your car, sure a different thread. But different kinds of oats... no.

If there was a new thread about such a minimal split every time someone had a question about something, then the number of threads would increase almost exponentially with no net gain.

What next, should we have a thread about where you can get your oats based on geographical reach? Should I specify that is has to be within tram/car/bus/train distance from my location?

How about for electrical items? What about Ikea - if I have a question about this, should I differentiate by whether I live in Basel or Zurich, after all, each store is slightly different, isn't it.



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I suppose that this is a good introduction to what I can expect from dealing with myopic anal-retentive Swiss bureaucrats, huh? For this, I thank you very much
Not really. It is what you can expect when you lose a sense of perspective. Get a grip, get a life, and consider who exactly is being anally retentive here.
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  #72  
Old 21.02.2011, 14:12
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Re: The porridge thread, in all its varietal glory

At work, we have breakfast together every day. We take turns bringing it in. It's always a continental breakfast of bread, cold cuts, cheese, jam, etc. Sometimes fruit.

One day, I suggested that on a cold winter morning, I could make a pot of oatmeal. They (my coworkers are all Swiss or German) all looked at me as though I had proposed serving them carrion. One said "I only have that if I'm sick."

God I hate these germanic folks' rigid food rules. ("Was der Bauer nicht kennt, das isst er nicht!")
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  #73  
Old 21.02.2011, 15:30
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Re: The porridge thread, in all its varietal glory

Porridge, whiskey, kilts, haggis and shortbread are all things Scotland should have copywrited because we clearly do it the best. Unfortunately we're just left with the alcoholism, obesity and a despondent jobless population.

These days the English are the one's wearing kilts, the Americans are drinking Bourbon and calling it whiskey and the rest of the world is eating sodden gloup they refer to as porridge.

Plus ca change, plus c’est la meme chose.
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  #74  
Old 21.02.2011, 19:03
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Re: Moved my post?? !!

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I understand Langstrasse is the usual place for the acquisition of oats.
Isn't it more about distribution around there?
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  #75  
Old 21.02.2011, 20:44
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Re: The porridge thread, in all its varietal glory

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Porridge, whiskey, kilts, haggis and shortbread are all things Scotland should have copywrited because we clearly do it the best.
Do you have a favorite porridge recipe you'd like to share? I'm home sick with a cold, so I am all ears!
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  #76  
Old 22.02.2011, 00:00
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Re: The porridge thread, in all its varietal glory

I call mine 'magic porridge'. I crush linseed, almonds, hazelnuts, sunflower and pumpkin seeds in a mortar- and add a spoon full to my porridge every morning + a few cranberries, a bit of dried apple, apricot and prune- and have it with a little cinnamon sugar (mix 1 cup of sugar to 1 sachet of cinnamon in a jam jar). Maybe like most things in my life the best of Swiss + British (Muesli-porridge).
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  #77  
Old 18.03.2011, 01:22
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Re: The porridge thread, in all its varietal glory

half a cup of "grossblatt" oats, chuck 'em in the Thermomix. One and a half cups of water, chuck that in too. 9 minutes at 90 degrees, top off with some juicy sultanas and some brown sugar (dare I use the words "brown sugar"? I think so) and maybe a bit of golden syrup.

Lavvly.
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  #78  
Old 23.09.2014, 15:15
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Re: The porridge thread, in all its varietal glory

I discovered a new shop in Konstanz, MyMuesli, this weekend. They have a variety of muesli AND porridge mixes

To my surprise, they've been delivering to Switzerland for a while!
http://ch.mymuesli.com/noats
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  #79  
Old 23.09.2014, 21:31
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Re: The porridge thread, in all its varietal glory

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Old 26.11.2014, 15:59
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Re: The porridge thread, a.k.a. BYO spurtle

This week Coop has the Knorr oat flakes on sale (1.55 chf at their megastores / hypermarchés only).

They're these ones:

http://www.knorr.ch/fr-CH/product/de...ocons-d-avoine

I read on a post above that they make good porridge. I'm not sure if they need steeping in water.
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