Porridge pioneer in 'superbowl' bid

IT has to be one of the biggest breakfasts ever made in Edinburgh.
Tony Stone is aiming to create a massive stir when he bids to break the world record for the largest ever bowl of porridge.

Weighing more than 90 kilograms, the bumper breakfast is expected to feed up to 2000 people at the Edinburgh Farmers' Market.
The porridge pioneer is aiming to smash the existing record, which was set at 66.26 kilograms at a farmers' market event in Warwickshire.

Ian Broadfoot, of Edinburgh City Centre Management, helped come up with the idea to promote healthy eating and Scottish Food Fortnight.
Together, they have hired a 218-pint stock pot from caterers to cook it in, while a craftsman has designed a special 1.6 metre long cherry wood spurtle. This will be heated by two gas burners at the market on Castle Terrace tomorrow.

Tony, who set up the country's first mobile porridge bars, will be putting 110 litres of water and milk on to boil at 8am. He will then add salt and 50 kilograms of organic oats, and stir for around two hours.

The finished product will then be dished out to hundreds of local schoolchildren, as well as hungry shoppers.

Tony said: "I think Scotland is the rightful home of the world record. If it's anything over 90 kilos, we'll be happy. The key rule is it's got to be edible, and produced in the traditional manner.
MAKE YOUR OWN BUMPER HELPING

Ingredients
25 kg organic jumbo rolled oats
25kg organic flaked oats
94 litres water
16 litres semi-skimmed milk
a good sprinkle of salt

Method
Put the water and milk on to boil. Once it has boiled, add the salt, followed by the porridge oats. Stir constantly to stop it burning. Porridge should traditionally be stirred clockwise, as stirring it anti-clockwise would invoke the Devil.