Cloake toasts her oats first, “to bring out the flavour”, then heats them in half-and-half milk and water, salting midway. It’s hard to describe, but from the flags and the tartan, to the people from the village who organise everything, the ladies who serve the porridge, the volunteers who wash up our equipment, the porridge parade, the bagpipes – it’s just magical. There are two kinds of spurtles: the rod-shaped, single-use original Scottish version and the newer American design, which is a cross between a spoon and spatula. My grandfather scooped a hot spoon of porridge in his left hand and poured a little of the milk from the jug with his right.

It is excellent for making a stir fry, scrambling eggs, separating egg yokes and whites while also straining pasta or steamed veggies. You might be surprised to learn that you can prepare and cook a bowl of porridge for yourself in less than 5 minutes, with no expensive packet mixes needed, just simple, good, real ingredients! Stirring the chocolate porridge involves defacating on your partners chest and then ejucalating into it. Wood that is exposed to high heat and moisture is very likely to warp, splinter and break over time. The correct way to hold a Spurtle is with the thistle or shaped end in your hand and the smooth rounded end placed in the Porridge.

Shear stress in a material like porridge would be greater at higher flow speeds, and it is the shear stress that gets rid of lumps.

I’m very much of the belief that the dish we are talking about as a nation contains porridge, water and salt, nothing else.You can use your spurtle to stir porridge made from a variety of whole grain cereals from Bob’s Red Mill. The Sunday Post comic strip legends would often make an enormous pot of porridge and then pour it into a drawer which meant it could be eaten throughout the next few days as a solid bar by simply cutting off what you needed. Heat is transferred from the stove to the pot or pan and from there to the food that is being heated up.

I hope you have enjoyed this potted history of Porridge’s most famous cooking implement the Spurtle. This is our 27th year and it is incredibly hard work, but there is a good team of people involved,” added Mr Miller. Bluthrie, Gogar, Whey-whullions , Mea-and-milk, Milk-meat were all different regional names and recipes for porridges.

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