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I bought quite a few frozen pigeon breasts today and want to cook some of them tomorrow. Everyone recommends to just fry them for a few minutes on each side. But I generally prefer my meat well done, not half raw. Can I do that with the breasts? And how about marinading? Thanks!

I think we watched that a few years ago. Might try again, thanks!

You're right - which is why I watch so rarely!

I hardly watch television - only ‘Have I got news for you’, on Channel 1, together with my husband. When that finished, we took to watching ‘The last leg’ on Channel 4 - another excellent topical comic programme which apparently had been going on for years without our knowing. Now that is finished t...

I also asked another forum and someone said "Salt in a frying pan tends to make the food stick more, i.e. more likely to burn." I had never heard that so will pay more attention.

When looking up recipes for inspiration for my blog, I often come across ingredient lists where: “unsalted butter”, is always, always! followed by “salt”. Also “put in non-stick frying pan”, followed by “add oil, or butter”. See for instance http://www.waitrose.com/content/waitrose/en/home/recipes/r...

Thanks, it was wishful thinking I suppose.

Our neighbours gave me a chicken of theirs which died yesterday. Can I make it into soup, or is that unsafe?
Thanks!

Do you know Pipedown?

Yes, I'm a member too.

And my dentist has that bl**dy annoying music on everywhere, so I try and get there at the last minute and spend as little time as possible on the premises! Our doctor's surgery has that. I sit there thinking: "Why don't I ask them to turn it off? It raises my blood pressure." But I daren...

When I posted this to another forum ("Down the Lane"), someone replied: I just found out last week that our library takes book donations. The decent ones are catalogued and put on the shelves. The tatty ones are sold on to a paper reclamation business and will be turned into paper. An inco...

Actually they are brown to be precise. Someone else said they might have been a variety grown for the leaves - I'll never know! But the leaves were nice, so next year I'll grow it again. The caraway leave though, did not taste of anything at all.

When we’ve read our weeklies - the New Scientist and The Week - we give them to the local library. They are very grateful, as their grants have been severely cut so they can’t offer them to readers anymore. Our mags go first to Ilminster library, which then passes them on to Chard, Crewkerne and Sou...

Has anyone grown these successfully? The dill leaves were nice while they lasted, I added them to my sandwiches. But the seeds don't taste very good. I harvested most of them when they were ready (black) and dry. Caraway ditto. Maybe, in the case of caraway, the tiny threads attached to them don't h...

Drying the dishes?
Actually, I gather, now, that they use it to make a nice warm nest for the winter. I told my boss who was getting paranoid, and is now a lot happier. He doesn't mind the rats, but humans messing around in his kitchen behind his back is something else!