Comments for Today We Made

Comment on Making Cinder Toffee by French Knots

French Knots — Sun, 19 Feb 2012 08:52:43 +0000

Mmm cinder toffee, it’s very dangerous and far too moreish!

Comment on Making Cinder Toffee by Ali

Ali — Fri, 17 Feb 2012 14:51:00 +0000

And I thought the raw tongue thing was just me!

Comment on Making Cinder Toffee by pennie

pennie — Thu, 16 Feb 2012 22:13:26 +0000

Definately my kind of cooking…it’s a bit like magic when you add the bicarb…

Comment on Wolf Porridge by Helen

Helen — Fri, 10 Feb 2012 19:56:58 +0000

Someone nearly always sneezes when I’m baking with my children. Luckily I love them all Wolf porridge sounds fun, and pouring dry goods is definitely fun.

I have a kenwood chef, my birthday gift from the husband last year. We new stand mixer owners should form a bake group, like a book group, but with recipes. How much fun would that be?

Very enthusiastic about your return. x

Comment on Wolf Porridge by UK lass in US

UK lass in US — Wed, 08 Feb 2012 17:03:28 +0000

I don’t know if it is because the flour here is different (mucks up a lot of my baking), but white loaves have a completely different taste and texture here. I quite like the brown breads they have here, but very few of the white breads: usually just the farmstyle or French, neither of which would work for a proper chip butty…
Still, there is an ‘English’ pub which serves ok chips and they don’t bat an eyelid when I ask for a side of gravy to dip them in…

Comment on Wolf Porridge by Joanne

Joanne — Wed, 08 Feb 2012 15:23:14 +0000

Funnily enough I do that when I’m bread making, warming the bowl up with hot water or in the oven, but it didn’t occur to me to do it for cakes. What a dolt. Eventually it dawned on me and I tried to wrap a lukewarm tea towel around it, but it was useless by that point. Live and Learn…

Comment on Wolf Porridge by Joanne

Joanne — Wed, 08 Feb 2012 15:21:20 +0000

Got to be white bread slathered in butter too. None of this posh healthy bread, and olive oil spreads. We don’t often have proper chip shop chips, but I think I’ve set off my own craving in talking about it again.

Also wondering, what is funny about the bread??

Comment on Wolf Porridge by Joanne

Joanne — Wed, 08 Feb 2012 15:19:37 +0000

Oh thanks Pennie – I must say that when we didn’t make one this year I was quite sad, so we’ll have to give it another go this Easter. There’s something about making your own twist on traditions – I hope the little fella carries them on.

Comment on Wolf Porridge by Joanne

Joanne — Wed, 08 Feb 2012 15:18:09 +0000

Lammingtons seem like something I should know, but don’t. I will check out the recipe. Dan has a column in the Guardian every Saturday too.

Comment on Wolf Porridge by Joanne

Joanne — Wed, 08 Feb 2012 15:16:33 +0000

I admit, I hankered for years. My own memory is for a battered old school Kenwood Chef, which is possibly partly why I stuck with the brand. I really hope we’re making fond memories as well as mess!