This article is from the source 'bbc' and was first published or seen on . It will not be checked again for changes.
You can find the current article at its original source at http://news.bbc.co.uk/go/rss/-/1/hi/scotland/highlands_and_islands/7665854.stm
The article has changed 6 times. There is an RSS feed of changes available.
| Version 0 | Version 1 |
|---|---|
| Porridge contest creates a stir | Porridge contest creates a stir |
| (10 minutes later) | |
| The 15th annual World Porridge Making Championships are being held in Carrbridge in Strathspey. | The 15th annual World Porridge Making Championships are being held in Carrbridge in Strathspey. |
| Amateur enthusiasts have been joined by professional chefs in vying for the coveted Golden Spurtle. | Amateur enthusiasts have been joined by professional chefs in vying for the coveted Golden Spurtle. |
| The porridge must be made with the traditional oatmeal, salt and water, but entrants in the speciality section can add whatever ingredients they like. | The porridge must be made with the traditional oatmeal, salt and water, but entrants in the speciality section can add whatever ingredients they like. |
| Last year's winner, Maria Soep, and speciality champion Al Beaton will both be looking to hold on to their crowns. | Last year's winner, Maria Soep, and speciality champion Al Beaton will both be looking to hold on to their crowns. |
| Mr Beaton's winning concoction in 2007 featured stewed apple, cinnamon, raisins, whipped cream, chocolate and grape nuts. | Mr Beaton's winning concoction in 2007 featured stewed apple, cinnamon, raisins, whipped cream, chocolate and grape nuts. |
| Also among the 15 competitors is Joanne Grice, who has travelled to Scotland from Canada. She believes her porridge brulee with cranberries and maple syrup will win over the judges. | Also among the 15 competitors is Joanne Grice, who has travelled to Scotland from Canada. She believes her porridge brulee with cranberries and maple syrup will win over the judges. |
| We've had contestants here who've taken their water in from the streams of Scotland George McIvorCompetition judge | We've had contestants here who've taken their water in from the streams of Scotland George McIvorCompetition judge |
| Londoner Simon Humphreys - known as the Porridge Messiah to friends and family - will be hoping to go one better, by taking the title south of the border after reaching the final cook-off last year. | Londoner Simon Humphreys - known as the Porridge Messiah to friends and family - will be hoping to go one better, by taking the title south of the border after reaching the final cook-off last year. |
| George McIvor, from Master Chefs of Britain, will be on the judging panel, which grades entries on consistency, taste and colour. | |
| He told BBC Radio's Five Live Breakfast programme that porridge was enjoying a renaissance as a new generation discovered it was one of the healthiest ways to start the day. | |
| And he said the quality of oats and water was crucial in making good porridge. | And he said the quality of oats and water was crucial in making good porridge. |
| Evoking the devil | Evoking the devil |
| He added: "It depends where your tap water comes from, one would suppose. We've had contestants here who've taken their water in from the streams of Scotland. | He added: "It depends where your tap water comes from, one would suppose. We've had contestants here who've taken their water in from the streams of Scotland. |
| "As in whisky-making the water from various areas of Scotland can make a huge difference to it. But more importantly, the quality of the oats is one of the critical things because that's the thing people can get wrong." | "As in whisky-making the water from various areas of Scotland can make a huge difference to it. But more importantly, the quality of the oats is one of the critical things because that's the thing people can get wrong." |
| A spurtle is a spatula-like tool traditionally used to stir porridge. | A spurtle is a spatula-like tool traditionally used to stir porridge. |
| Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland. | Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland. |
| Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up. | Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up. |
| The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance. | The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance. |