When I make a bowl of porridge, with whole milk, it comes to about 900 calories (~160g of oats and ~450ml of whole milk). I can't accept a 900-calorie breakfast. That is absurd, and so I have decided to switch over from milk to water. That would bring the calorie-count down to 600.
The problem is: porridge made with tap water tastes absolutely disgusting. I am convinced the tap water does something to the porridge, because when I make porridge with bottled water, it is noticeably less awful (but still intolerable). I'm not a scientist, but I suspect it's the chlorine or fluorine in the water or something. Why does porridge made with tap water taste so horrible?
Disclaimer: I think fit people encourage the sentiment that, at some point, you need to stop eating what tastes good and start eating what's good for you, so I wish to adopt this. I remember seeing someone suggest repeated exposure to porridge made with water as a way to ease yourself into it, and I thought that that was a brilliant idea, so that's what I'm doing. Today, I made porridge that was 75% milk, 25% tap water. It was still too bad to finish, but I can see myself getting used to it, and reducing the milk even further. I thought I could go down in quarters, but that proved too much today. I've decided to go down in eighths instead. I think that will be manageable. I am determined to make porridge a part of my daily breakfast for the rest of my life and I will not give up.
doesn't 160g of oats make quite a lot of porridge?
(and my standard porridge tip - don't add MSG, it makes it weird and meaty, like liquidised intestines - although, this being .gs, maybe you like that sort of thing, in which case, have at it).
>>15258 >This in one thread. Rats ass in another. Your brain has gone septic.
? This line is completely incomprehensible. Anyway, I found that porridge with oat milk was too oaty. I couldn't stomach it, which is unfortunate, because I do want to have a better impact on the environment, and exiting the dairy industry in this way would be helpful I think.
>>15259 I have a deep bowl that I bought off of ebay some years ago. It has a capacity of about half a litre.
How do you make porridge?
I fill the bowl almost to the top with oats, add enough milk to cover the oats, add a bit more milk on top of that, and then microwave it.
I microwave it in bursts with stirring of course, otherwise it gets displeasingly thick in the center, but yeah, 160g with about 450ml of milk makes a decent bowl of porridge in my opinion.
Now, unfortunately, I only have a scale, not a measuring cup. Nonetheless, the density of milk is known to be about 1033 kg/m^3, which is equivalent to 1.033 g/ml. I weighed how much milk I added, and I got about 460g of milk, which equates to about 450ml of milk.
For whole milk, there are 100 calories for every 66ml, so whatever multiplier takes 66 up to 450, you just have to apply that to 100 too, and 450ml is... actually worse than I initially calculated with regards to calories.
I thought it was merely 300 calories or so. It seems I made a mistake.
Indeed, in the 450ml of whole milk necessary to fill my bowl, another 700 calories is being added to the bowl, not 300.
My morning bowl of porridge was 1300 calories, not 900. Goodness. I had no idea.
But yeah, I'm not doing anything funky. I'm just making porridge, and I want to transition to milk-free porridge, and, most critically, I want an answer to why tap-water porridge tastes so bad.
>>15260 Oh, how embarassing, I was right the first time.
It's not 100 calories per 66ml, it's 66 calories per 100ml!
Yes, this is indeed, roughly 300 calories.
So yes, my morning porridge was 900 calories, not 1300, lol. Obviously, the "100" goes with the ml or g, not the calories on the nutrition label.
160g is a fucking massive bowl of porridge. A normal portion would be somewhere between 30 and 50 grams - have a look at the serving suggestion on the box, or the size of those single-serving sachets. Unless you're a bricklayer, it's a totally excessive breakfast, particularly with whole milk. A more sensible portion made up with semi-skimmed milk would be 250 calories or less.
The Scots do and they think it's barbaric to add sugar. Savoury porridges are perfectly common around the world, with congee being the most widespread example.
>>15263 I fill the bowl almost to the top with oats, add enough milk to cover the oats
I just can't get past the solid brick of horror that this will create.
Porridge is meant to be a thick liquid.
I'm not sure that the final 100g of oats are adding pleasure to your porridge, try ditching them.
You can keep yourself lean without being a complete fucking puritan. The problem with health obsessives is that they are mostly just masochists trying to pass off their fetish as virtuous and beneficial.
Life is too short. Put a dollop of Nutella in, use whole milk, and enjoy it.
