“Now you can make your favorite breakfast sandwiches in the comfort of your own home.”
In addition to being a full-functioning toaster, the Egg & Muffin Toaster can simultaneously:
- toast the bread,
- cook an egg (poached or steam-scrambled), and
- warm a pre-cooked slice of ham or sausage
All in about 4 minutes.
I may not be a great cook, or even a motivated cook, but even I can toast a bit of bread and cook an egg in a pan, possibly even two eggs in a pan… Who buys these things?
It’s funny we’ve been doing MCC for about 5 months
this year last year, and for the most of the time it was fantastic. A true learning experience, not just the cooking, but the blog, the social side of it, the confidence building and probably many other things.
Now though, the MCC has new beginnings, we’ve lost our Sensi to the real world, and we the remaining MCC disciples worriedly look around for a master to lean on. So until we find a new Sensi, we’re going to dip in and out of local chefs and get a different angle on things. It’s a bit like “Have I got news for you” losing Angus Deaton and replacing him with different people every week, never quite the same but entertaining never the less.
Our Next MCC is next week and we’ll be doing a Steak and Kidney pie, which really, I can’t tell you how much I’m looking forward to it. Apparently it’s dead easy…
In November I had my first big cooking test, you could call it my first grading. It was Gee’s (my lady) birthday and she was having her friends round for some eating and drinking. Foolishly I offered to cook for them without actually realising what I was saying. Cooking for 10? Generally I have trouble making breakfast for the kids, despite MCC.
So I spent days deciding what to cook that wasn’t too heavy, would go well with copious amounts of alcohol and frankly was manageable by me. I settled on Thai Green Curry, the first ever MCC dish.
I found the whole cooking for others, well, stressful; Generally it went down really well, but was it because I’m not the chef of the house or because I was being “sweet”, or was it genuinely actually ok? To my tastes it was great, which if it was just for me would be fine. Does cooking for others mean you have to find the lowest common denominator of taste to appeal to all palettes? Or do you just not worry and get on with it? I think I need more practice and if nothing else I think Gee would agree with me. 🙂
Kathy Maister from startcooking.com has finally launched her “beginners cookery” site and what a crispy buffet of a site it is too. The MCC has long been a fan of her simple excercises in increasing our culinary powers and now that her site is ready, you can get the recipes direct to your Ipod in video form. The site is nicely laid out with everything easy to hand and all dressed up in this new fangled Web 2.0 Ajax stuff. We love it, take a look.
Pagan ritual type greetings to all Bloggers & Blogettes from the M.C.C. Clan.
Curried pumpkin soup, felafels & more coming soon…
I don’t know about anyone else, but for me, seeing my Dad on telly, in the newspaper or in a bookshop window for the last 20 years has been a strange, sometimes very difficult, but ultimately enriching experience. In life, we need people to identify with, to validate us, to exchange affirmations, to say “No your bum doesn’t look too big in those leiderhausen”. So, when that fickle mistress Fame comes sweeping into your life, be it directly or otherwise, it fucks with your head man. Chat to mates, lovers, wives-go to any pub, cafe, restaurant, supermarket and I’m sure you’ll be able to strike up a convo about football, women , knitting, kids, in-laws etc. But pull up a pew in your local and say “My Dad’s in the Daily Mail again” or, in my dads’ case “I bumped into that Dame Edna Evarage in Wogans green room again last week” it’s unlikely that the response will be “Me too”.
Anyway the point is all kids want are love & their mum & dads’ approval, and I’ve finally got it from my Dad. I’ve inspired him & he inspires me. So big up my Dad & check out his blog http://keithfloyduncorked.blogspot.com. WORD IS BOND, YO.
That’s right, men & women of earth, fellow blog-a-teers, crap chefs & struggling waitresses…We are NUMBER ONE. Read it & weep. Following an extensive survey* we have been voted the funniest, the best & the most popular food blog in Europe (* by my mum)
I’ve just been to Gran Canaria for a week. Bloody great, generally the food was fantastic. My way to normally find the best places to eat are to look for where the locals are sitting, usually the grumpy old men types and generally this works well.
In one particular case I can’t tell how wrong this was.
Those things on the right (the fullest bowl) were like chicken McNuggets, but worse (believe it), the luminous orange things in the middle were weird crab things that had claws hanging out of them to just to convince you they might have real food in them… The potatos were nice though with Mojo (pronounced mocho) sauce… I have to find that recipe.
I’ve just added some pictures to some of the previous recipes (Veggie burgers and relish). It’s just struck me that the quality of the photos really does a massive injustice to the quality of the food that we’ve been cooking up at the MCC. We’ve always used the cameras built into our phones and always thought this ok, definatley conveniant. We started with the Sony Ericsson w800i and now we use the new Nokia N73, which is much better but still gives that washed out look and lack of depth…
So any budding foodie photgraphers that have any tips please leave us some comments and tips.. Please!
Until Mark gets back from his jolly in the sun we’re a little short on pics from recent weeks…. so, to spice up the front page with a bit of colour, here is a teaser pic of a delicious fish cake from our last session:
Check back soon for the method.