Porridge dish
1Porridge — Porridge, or porage, is a simple dish made by boiling oats (normally crushed oats, occasionally oatmeal) or another cereal in water, milk, or both. Dishes made from cornmeal to which boiling water is added are a variant of porridge, though these… …
2porridge — ► NOUN 1) a dish consisting of oatmeal or another cereal boiled with water or milk. 2) Brit. informal time spent in prison. ORIGIN alteration of POTTAGE(Cf. ↑pottage) …
3porridge — noun /ˈpɒɹɪdʒ/ a) A type of thick soup or stew, especially thickened with barley. Eat your porridge while its hot! b) A dish made from oatmeal (or occasionally other cereals), milk and/or water …
4porridge — [16] Porridge is a 16th century alteration of pottage [13]. This originally denoted a stew of vegetables and sometimes meat, boiled to submission, but it gradually came to be applied to a gruel, of varying consistency, made of cereals, pulses,… …
5porridge — [16] Porridge is a 16th century alteration of pottage [13]. This originally denoted a stew of vegetables and sometimes meat, boiled to submission, but it gradually came to be applied to a gruel, of varying consistency, made of cereals, pulses,… …
6porridge — /ˈpɒrɪdʒ / (say porij) noun 1. a breakfast dish, originating in Scotland, consisting of oatmeal or the like with hot water or milk. 2. → congee2. –phrase 3. stir the porridge, Colloquial (taboo) (of a man) to take one s turn relatively late in… …
7porridge — British prison Partridge suggests a pun on stir but the dish is also a staple item of food in prisons …
8porridge — noun 1》 chiefly Brit. a dish consisting of oatmeal or another cereal boiled with water or milk. 2》 Brit. informal time spent in prison. Derivatives porridgy adjective Origin C16 (denoting soup thickened with barley): alt. of pottage …
9porridge — n. 1 a dish consisting of oatmeal or another meal or cereal boiled in water or milk. 2 sl. imprisonment. Derivatives: porridgy adj. Etymology: 16th c.: alt. of POTTAGE …
10Signature dish — A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own… …
