I’ve been eating porridge. I first heard of porridge when I was 6 years old from the Goldilocks and the three Bears story. But ironically never ate it as a child. My porridge is made from brown rice, quinoa and steel cut oatmeal. The first version is the sweet version with honey or sugar and milk which I think is the common version today. My second version is an Asian version with ground pork, chopped kimchi chives which gives it a garlicky fermented flavor and an infused ginger oil that I make. The Asian version is outstanding! I was shocked at how complex it tastes. It tastes like something from an expensive trendy restaurant in a big city. It’s amazing how an old style poor people’s food can be elevated into something gourmet tasting.