Recent content by Mad Cook

For breakfast!!! The most I can cope with is a slice of toast or, if I'm feeling stronger a small bowl of cereal (and several cups of strong tea!). My knees wobble at the thought of eating steak, eggs and potatoes when I'm barely conscious!!

I was answering Cooking Goddess remark. I've lready talked about breakfast

Currently I'm watching "Grimm" - I know, I know.... Also repeats of "The Big Bang Theory" - It isn't that far fetched - I knew characters like them when I was a student!!! "Downton Abbey" is on again on British TV but not at times I can watch - and anyway I watched the original. It was...

I make bread often and when using seeds on the uncooked loaves or bread rolls I always use the untoasted variety, Have you tried them toasted and scattered on breakfast cereal?

Only just found this - Addie, I am so sorry for your loss and I'm thinking of you.

Hi, CG. I've not had email access for over a year due to breach of contract on the behalf of the supplier. (If anyone lives in the United Kingdom and is tempted by "TalkTalk's" TV ads beware!!) I had an intermittent service for two weeks after I signed on and then nothing. Letters sent by post...

Kellogg's "All Bran" with fruit and cold (semi-skimmed) milk for breakfast this morning - I think All Bran's addictive - I sometimes nibble a few "sticks" of it dry when it takes my fancy (I don't like chocolate) and I use it in a cake recipe too. OK so I'm weird!

I'm not an expert in these matters but I think you need some professional help. I know things medical are expensive in the USA so is there perhaps a self-help group that you could join ? There's a web-site that might help with your anxiety. It's a British National Health Service web-site but...

If you make bread regularly or would just like to get more information, Elizabeth David's "English Bread and Yeast Cookery" is a fascinating read as well as a good technical source. Published in 1977 but (I think) it's still in print but in any case there are copies on Amazon. Jane Grigson...

If you make bread regularly or would just like to get more information, Elizabeth David's "English Bread and Yeast Cookery" is a fascinating read as well as a good technical source. Published in 1977 but (I think) it's still in print but in any case there are copies on Amazon. Jane Grigson...

As a student I shared a flat with an Indian girl (no, I'm not insulting Native Americans). She used to hold the na'an in a pair of tongs and hold it over a naked gas flame on the slightly ricketty old student cooker. It puffed up beautifully but it was a bit of a strain on the nerves of anyone...

"I was Born Under A Wand'ring Star" - I can't remember the grizzly-voiced actor who sang it (but I can see his face) or the name of the 1970s film (but seem to remember that it wasn't very good).

I don't like fried eggs but my mother did them in a little oil or bacon fat in the frying pan but a former flatmate used to deep-fry them (shell-less!) in the chip (= french fries - I think) pan - bleuch!

Just about to look for my mother's recipe for beetroot and apple chutney (quite sweet as chutneys go but so not as vinegar-y and no hot spices as in a lot of other chutneys so, according to my Mother, it's suitable for children). I made some apple chutney in the autumn - the recipe includes...

According to Ina Garten (Jewish- American TV cook) "Kosher" Salt is called that because it's used for "koshering" meat in line with religious requirements, not because the salt itself specially treated under religious rules. It is different in that it has much larger crystals the ordinary table...