the perfect bowl of porridge typo 2

content/post/2022/07/the-perfect-bowl-of-oatmeal-porridge.md

@@ -39,7 +39,7 @@ Okay, so now we have our raw ingredient(s)---now what? Add liquid, cook, and eat
 - Various nut milks (almond, hazelnut, cashew). I love almonds so that was great, but it was a bit too sweet: you have to be very mindful and read the packaging of the milk carefully, they're quick to add additional sugars. Nut milk is also quite expensive---up to three times cow's milk. Cashew didn't combine well with more heavyweights like oats.
 - Rice milk. The unsweetened one was both quite good and affordable. My go-to vegan milk scores again. 
 
-As for how much liquid, that's difficult to judge. Will you be adding teff-like other grains that soak up a lot of liquid? Are you using instant oats or rolled ones? Which brand? As a bread baker, I know that even the season in which they're grown and harvested influences absorption capabilities, but you don't notice it like in bread dough---luckily, there's no kneading involved. If I say for example a ratio of three to one, you might adhere to that recipe without double checking, thus ruining your own badge. 
+As for how much liquid, that's difficult to judge. Will you be adding teff-like other grains that soak up a lot of liquid? Are you using instant oats or rolled ones? Which brand? As a bread baker, I know that even the season in which grains are grown and harvested influences absorption capabilities, but you don't notice it like in bread dough---luckily, there's no kneading involved. If I say for example a ratio of three to one, you might adhere to that recipe without double checking, thus ruining your own badge. 
 
 The longer you cook, the more liquid should be involved. An additional challenge is the container, if you plan on using the microwave: quick oats are prone to overcooking and spilling. Another thing to take into account: always add a little bit of (organic sea) salt. It acts as a powerful flavor enhancer.
 
@@ -62,13 +62,13 @@ My favorite combination---I call it the _Weekend Porridge_---is sourdough-soaked
 
 Farm Girl's _Cherry Ripe Porridge_ obviously contains "ripe cherry" stuff. To me, porridge is an excellent way to get your daily fruit intake. Let's roughly categorize the condiments.
 
-**Sweeteners**. Depending on the type of liquid, your porridge could very well be sweet enough. But the combination of runny thyme honey or maple syrup brings your average breakfast to a new level. Don't exaggerate, of course. In the winter, with less access to fresh fruit, or when I feel like it, I add a spoonful of jam, preferably still with pieces of fruit in it. Sure, sour cherries, why not. If you want to go all out, chuck in a piece of dark chocolate and stir to let it melt. Heavenly. I will admit to having tried adding a Belgian praline. That worked well, but I felt bad afterwards. 
+**Sweeteners**. Depending on the type of liquid, your porridge could very well be sweet enough. But the addition of runny thyme honey or maple syrup brings your average breakfast to the next level. Don't exaggerate, of course. In the winter, with less access to fresh fruit, or when I feel like it, I add a spoonful of jam, preferably still with pieces of fruit in it. Sure, sour cherries, why not. If you want to go all out, chuck in a piece of dark chocolate and stir to let it melt. Heavenly. I will admit to having tried adding a Belgian praline. That worked well, but I felt bad afterwards. 
 
 **Fresh fruit**---which are, technically, also sweeteners. To me, my porridge isn't complete without some kind of fruit in it. My last _Weekend Porridge_ successfully combined blueberries with half a ripe mango: delicious! I always try to buy local ingredients and grow my own red fruit, so of course it's strawberry and raspberry season now. In the winter, I found a frozen red fruit mix to be acceptable albeit a bit more sour. Up the honey levels accordingly. 
 
 **Nuts & Seeds**. The "crunch" or "bite" comes from the fruit and this. Toasted sunflower or pumpkin seeds, a few walnuts, whatever you have locally available to you. This is my optional condiment tough, I won't be grumpy when I'm out. I will when there are no more blueberries. 
 
-**Secret extras**. The _Cherry Ripe Porridge_ a strange white thick substance in the middle that was reminiscent of sour cream but tasted like coconut. I gather it's some kind of coconut cream that, when mixed with the rest of the porridge, gives that extra kick of sourness + creaminess. It was great, and to this day, I'm not sure how to replicate that at home. A bit of sour cream wasn't a huge success. I don't miss it, but it's something to take into account.
+**Secret extras**. The _Cherry Ripe Porridge_ comes with a strange white thick substance in the middle that was reminiscent of sour cream but tasted like coconut. I gather it's some kind of coconut cream that, when mixed with the rest of the porridge, gives that extra kick of sourness + creaminess. It was great, and to this day, I'm not sure how to replicate that at home. A bit of sour cream wasn't a huge success. I don't miss it, but it's something to take into account.
 
 
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@@ -83,9 +83,9 @@ The creaminess also involves a lot of stirring, apparently:
 
 Oh, and did you know there's a [World Porridge Making Championship](https://www.goldenspurtle.com/)? According to an interview [in the Guardian](https://www.theguardian.com/lifeandstyle/2010/jan/07/sybil-kapoor-makes-perfect-porridge), a well-known chef uses rolled oats (which supposedly are prohibited at the championship), but does soak them in cold water for three hours, cooking them "gently" in more water for 45 minutes. Browsing a bit further, I learn that Scottish tradition dictates the use of water, but in my view, tastes have evolved. Hey, I'm that guy who tosses in a praline, remember?
 
-That same The Guardian article does suggest to serve it with organic cream and light muscovado sugar. Nigel Slater flavors it with... a slab of butter in the middle? Yuck! But wait, Gordon Ramsay says "keep it real bro" and serves it with Greek yogurt. Wait, yogurt. That's sour, right?
+That same The Guardian article does suggest to serve it with organic cream and light muscovado sugar. Nigel Slater flavors it with... a slab of butter in the middle? Yuck! But wait, Gordon Ramsay says "keep it real bro" and serves it with Greek yogurt. Yogurt. That's sour, right?
 
-Of course! Yogurt! That's that white creamy substance from _Farm Girl!_ And it can perfectly be home made from coconut cream/milk.
+Of course! Yogurt! That's that white creamy substance from _Farm Girl!_ And it can perfectly be home made from coconut cream/milk. But coconuts don't grow on local trees and cows do, yet yogurt isn't vegan. Choices, choices!
 
 And thus, my porridge adventure continues...