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[Avis-Mergulus]

Compared to that, we have an absurd variety of porridge here. There's buckwheat (grechka), semolina (manka), oatmeal (ovsianka), barley (perlovka), millet (pshonka)... The list probably goes on, but those are the ones I can get from the store nearby.

[Osmosis Jones]

Oatmeal porridge is probably the only really common one in Australia, can't say I'm a huge fan though. Give me a slice of toasted rye bread and some cheese, maybe a little salami, and I'm good for brekky

[penguinofhonor]

Speaking of Australia...

Spoiler: I made pikelets! (click to show/hide)

^recipe

Thick little pancakes, topped with preserves. The ones on the left have blackberry and the ones on the right have strawberry.

I always enjoy making regular pancakes small, so it was great to make some that were supposed to be small. They were the perfect size for eating by hand. I also enjoy putting preserves on them. Next time I'll have to grab some whipped cream to use too.

[Yoink]

I enjoy the occasional bowl of porridge! Might start eating it more often once winter kicks in again... ugh. 

Currently I am drinking weak beer and eating homemade pizza. It actually turned out quite well!
It just goes to show, you can't have too much onion! We used both the brown and red kind, as well as capsicum, pineapple, pickled walnuts and a whole bunch of other ingredients.

[FearfulJesuit]

Do you guys eat buckwheat porridge, though? It's such a massive staple over here, but I'm not sure if I've ever heard anybody outside the former USSR mention it, and I was always curious about that.

Grechki are the best. Buckwheat and porridge is my breakfast every morning, and I'm likely to maintain that when I get back to the States.

[Arx]

Made up a curry with some mince, a couple of onions, generic mixed vegetables and rice, using a masala blend from a spice company I hadn't tried. It came out quite sweet, which I'm inclined to say was the onions, but had a pleasant mellow flavour. A little bit of a burn, but nothing over the top.

Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.

[crazysheep]

Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.

Maybe try Southeast Asian curries which use coconut cream?

[Vector]

-snip-

[BlackFlyme]

I still need to learn to cook. I know little, so ptw, I guess.

[majikero]

Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.

Maybe try Southeast Asian curries which use coconut cream?

It's actually coconut milk. I'm pretty sure coconut cream is a face cosmetic.

[Vector]

-snip-

[majikero]

Look, coconut is used on everything ok. I don't really keep track.

Plus on topic of curry, I only know coconut milk being used, especially the kind you squeeze out of that, grated coconut? I'm honestly not sure. It looked like coconut flakes after we were done with them but I don't remember doing anything with them but throw it away.

[Vector]

-snip-

[majikero]

Don't worry about it. Just that coconut cream sounded alot more like some beauty product that something you eat because any recipe you needed coconut to be cream-like is handled with coconut milk.

[Reelya]

Coconut cream is just coconut milk but prepared with more coconut-flesh to water. It's useful if you want to make a coconut-based curry but it would end up too runny otherwise.