Porridge is such a subjective thing. Mine was made with milk, occasionally dried fruit, and either brown sugar or golden syrup drizzled in the shape of a smiley face. Just as long as you remember to stir clockwise — stirring counter-clockwise risks summoning the devil, according to Scottish superstition.
Nick Barnard is a porridge traditionalist, and a judge in Friday's London Porridge Championships. "I have a bowl of oatmeal, flavored with salt and cooked just right — piping hot," Barnard says, explaining his technique. "I dip my spoon into the porridge, then into cold, raw Guernsey cream. ... And there I am, absolutely loving this wonderful simplicity."
Barnard runs London-based Rude Health foods, which sponsored Friday's competition. He was crowned last year's champion in the "speciality" category — he made a fruity date dish — at the World Porridge Making Championships, held annually in Carrbridge in the Highlands of Scotland.
The 21st world championship was held last weekend. Entrants competed in two categories: traditional and speciality. The winner in the former category takes home the "Golden Spurtle," a Scottish kitchen tool for stirring porridge, thought to have originated six centuries ago. Made of wood, it looks like a tiny baseball bat. This year's traditional winner, Dr. Izhar Khan, a kidney specialist from Aberdeen, Scotland, told NPR he credited his victory to the spurtle he used, made by one of his patients.
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