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Porridge contest creates a stir Sun Oct 12 10:10:43 UTC 2008	Porridge contest creates a stir Sun Oct 12 10:21:06 UTC 2008
The 15th annual World Porridge Making Championships are being held in Carrbridge in Strathspey.	The 15th annual World Porridge Making Championships are being held in Carrbridge in Strathspey.
Amateur enthusiasts have been joined by professional chefs in vying for the coveted Golden Spurtle.	Amateur enthusiasts have been joined by professional chefs in vying for the coveted Golden Spurtle.
The porridge must be made with the traditional oatmeal, salt and water, but entrants in the speciality section can add whatever ingredients they like.	The porridge must be made with the traditional oatmeal, salt and water, but entrants in the speciality section can add whatever ingredients they like.
Last year's winner, Maria Soep, and speciality champion Al Beaton will both be looking to hold on to their crowns.	Last year's winner, Maria Soep, and speciality champion Al Beaton will both be looking to hold on to their crowns.
Mr Beaton's winning concoction in 2007 featured stewed apple, cinnamon, raisins, whipped cream, chocolate and grape nuts.	Mr Beaton's winning concoction in 2007 featured stewed apple, cinnamon, raisins, whipped cream, chocolate and grape nuts.
Also among the 15 competitors is Joanne Grice, who has travelled to Scotland from Canada. She believes her porridge brulee with cranberries and maple syrup will win over the judges.	Also among the 15 competitors is Joanne Grice, who has travelled to Scotland from Canada. She believes her porridge brulee with cranberries and maple syrup will win over the judges.
We've had contestants here who've taken their water in from the streams of Scotland George McIvor Competition judge	We've had contestants here who've taken their water in from the streams of Scotland George McIvor Competition judge
Londoner Simon Humphreys - known as the Porridge Messiah to friends and family - will be hoping to go one better, by taking the title south of the border after reaching the final cook-off last year.	Londoner Simon Humphreys - known as the Porridge Messiah to friends and family - will be hoping to go one better, by taking the title south of the border after reaching the final cook-off last year.
~~Entries are judged on the consistency, taste and colour of the porridge.~~	George McIvor, from Master Chefs of Britain, will be on the judging panel, which grades entries on consistency, taste and colour.
George McIvor, from Master Chefs of Britain, will be on the judging panel. He told BBC Radio's Five Live Breakfast programme that porridge was enjoying a renaissance as a new generation discovered it was one of the healthiest ways to start the day.	He told BBC Radio's Five Live Breakfast programme that porridge was enjoying a renaissance as a new generation discovered it was one of the healthiest ways to start the day.
And he said the quality of oats and water was crucial in making good porridge.	And he said the quality of oats and water was crucial in making good porridge.
Evoking the devil	Evoking the devil
He added: "It depends where your tap water comes from, one would suppose. We've had contestants here who've taken their water in from the streams of Scotland.	He added: "It depends where your tap water comes from, one would suppose. We've had contestants here who've taken their water in from the streams of Scotland.
"As in whisky-making the water from various areas of Scotland can make a huge difference to it. But more importantly, the quality of the oats is one of the critical things because that's the thing people can get wrong."	"As in whisky-making the water from various areas of Scotland can make a huge difference to it. But more importantly, the quality of the oats is one of the critical things because that's the thing people can get wrong."
A spurtle is a spatula-like tool traditionally used to stir porridge.	A spurtle is a spatula-like tool traditionally used to stir porridge.
Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland.	Over the centuries, porridge - described as "Chief of Scotia's food" by poet Rabbie Burns - has been surrounded by myths and customs in Scotland.
Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up.	Traditionally it should only be stirred in a clockwise direction using the right hand to avoid evoking the devil, while legend dictates that porridge be referred to as "they", and should be eaten standing up.
The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance.	The kitchen dressers of Highland crofts often contained a "porridge drawer" which was filled with freshly cooked porridge that could be cut into squares when cold and taken onto the hills for sustenance.