Pahridge

[dahjah]

what is yuh fayvarit one an how yuh mekee?

mi love mi madda rice paahridge cyaan done, it tick till all de spoon stan up inna ee

she always waan lentin it bout it too tick an mi seh leffee suh a suh granman dweet

[Suesumba]

Re: Pahridge

hoatmeal.

bwile out di hoatmeal.
stir in candense milk, nutmeg and likkle cinnaman. jrink ie.

or:

at work:

buy the package of hinstant hoatmeal--> maple flavour put een di hat wawta. add een likkle half and half put een di mikal wave soh it finish cook good and prappa.

[CeaBee]

Re: Pahridge

rice porridge nice....but the way my fambly did mek it it must nice ....whole heapa condensed milk

cawnmeal porridge -me did overdose pon that as a child

these days i only eat oatmeal.

[Gen]

Re: Pahridge

mi nuh know cause mi put milk inna mi parridge and mi battty a spread weh

[Suesumba]

Re: Pahridge

plantain/banana parride nice. but the preparation is sheer hell. when my kids were small, i used to cheat and use the plantain flour and it still tasted like it was done the old fashioned way.

[Suesumba]

Re: Pahridge

o lawd. homminy cawn parride nice can't done

damm i'm hungry.

[dahjah]

Re: Pahridge

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tek_weh_yuhself</div><div class="ubbcode-body">mi nuh know cause mi put milk inna mi parridge and mi battty a spread weh </div></div>

[Bizzy]

Re: Pahridge

Hominy but mi could neva mek it propa.

Oatmeal

Cornmeal

[dahjah]

Re: Pahridge

mi lova banana porridge tuh

[MrsBlue]

Re: Pahridge

<span style="color: #3333FF">Oatmeal and Cream of Wheat. I used to love Wheatena but I haven't seen that in years. It would probably sit on my stomach like a brick now. </span>

[Bizzy]

Re: Pahridge

I used to love COW as a kid. Easy an quick fi mek an it always come out perfect.

I remember when they started making them with the cinnamon, strawberry, etc syrup u could put on it when it done

Haven't had that in YEARS

[Yvonne N.]

Re: Pahridge

Banana pahridge:



<span style="font-weight: bold">Green Banana Porridge : </span>


3 Green Bananas

¼ cup Half and Half (or Milk)

½ cup Sweetened Condensed Milk

¼ cup Flour

4 tbsp. Sugar

5 cups Water

¼ tsp. Nutmeg (ground)

¼ tsp. Cinnamon (ground)

Vanilla Flavoring (3 drops)

Pinch Salt


Remove the skin from the banana.

Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.

You have to try to make the banana and flour mixture process in the blender until it is smooth.

Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.

Let the banana porridge simmer for about 15 minutes and then sweeten and flavour with cinnamon.

Serve warm.

[johnnycakes]

Re: Pahridge

Chinese Rice Porridge,
They call it Congee.

12 cups of water
one cup of rice
About a pound of chicken parts, or a mess of chicken back or carcasses, feet are good. The more chicken parts the more flavorful the porridge.
A piece of ginger thin sliced about the size of half your index/pointer finger.


Boil everything for 3 hours or so until it gets to the consistency or smoothness you like.
If you use whole chicken chopped up, fish out the pieces after 40 minutes or so and take the meat off the bones and set it aside to add in when the porridge is done so it doesn't overcook and go to mush.

If you use bones, carcasses or feet, you can just leave that stuff in the porridge and pick out the bones when you eat the porridge.

At the very end add in bok choy (pup chow) or mustard greens or green beans for some crunch and color being sure not to overcook it.

Add about a half teaspoon of sesame oil to the top of each bowl

Salt to taste. (I like it with black pepper also)

If you are near a Chinese grocery , you can get and add chopped Chinese sausage in place of the chicken pieces (but cooking the porridge down with the chicken parts is essential).

You can also substitute fish for the chicken or sausage.

The Chinese in Boston's Chinatown serve it with fried dough which very much resembles Festival.

This makes a big pot of porridge which freezes very well (without the greeen veggies which should always be cooked in at the last moment) for easy meals when you don't have much time.

[Tuff Gong]

Re: Pahridge

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: johnnycakes</div><div class="ubbcode-body">Chinese Rice Porridge,
They call it Congee.

12 cups of water
one cup of rice
About a pound of chicken parts, or a mess of chicken back or carcasses, feet are good. The more chicken parts the more flavorful the porridge.
A piece of ginger thin sliced about the size of half your index/pointer finger.


Boil everything for 3 hours or so until it gets to the consistency or smoothness you like.
If you use whole chicken chopped up, fish out the pieces after 40 minutes or so and take the meat off the bones and set it aside to add in when the porridge is done so it doesn't overcook and go to mush.

If you use bones, carcasses or feet, you can just leave that stuff in the porridge and pick out the bones when you eat the porridge.

At the very end add in bok choy (pup chow) or mustard greens or green beans for some crunch and color being sure not to overcook it.

Add about a half teaspoon of sesame oil to the top of each bowl

Salt to taste. (I like it with black pepper also)

If you are near a Chinese grocery , you can get and add chopped Chinese sausage in place of the chicken pieces (but cooking the porridge down with the chicken parts is essential).

You can also substitute fish for the chicken or sausage.

The Chinese in Boston's Chinatown serve it with fried dough which very much resembles Festival.

This makes a big pot of porridge which freezes very well (without the greeen veggies which should always be cooked in at the last moment) for easy meals when you don't have much time. </div></div>

LOL.....JC you love Capitalist China Food (just joking)!

[duppy girl]

Re: Pahridge

how is peanut porridge made?