Cholesterol

[oldr_n_wsr]

For any catfish we would catch up at the lake house, we woudl mix up some bisquick (use instructions on the box) and dip the fillets in the batter and then fry them up.
Used the same on snapping turtles.

[Gob]

Cheers people!!

[Big RR]

I like to cook fillets in white wine--add capers and/or cream if you like and season to taste.

[Miles]

For any catfish we would catch up at the lake house, we woudl mix up some bisquick (use instructions on the box) and dip the fillets in the batter and then fry them up.
Used the same on snapping turtles.

What! No turtle soup?

[Lord Jim]

[Gob]

I fucking love "Posh Nosh"!!!

[Gob]

Making this tonight, ready for tomorrow. "Perfect Porridge recipe".

Making this up most evenings now, ready to be cooked in the morning, bloody lovely!

[alice]

Making this tonight, ready for tomorrow. "Perfect Porridge recipe".

Making this up most evenings now, ready to be cooked in the morning, bloody lovely!

Thanks for that information.
My grandparents were Scottish. We used to regularly have oatcakes and a few other Scottish delicacies that you don't really see around. And we used to often have porridge. We used to have to soak the porridge, and it took a fair time to cook. I loved it.
Many many years later, the instant porridges and quick cook oats came out, and I was getting them for my family because it was - of course - quicker, and also easier for us to do individual serves when everyone wanted something different for breakfast. The instant oats were also a favourite after-school snack for the kids. But I used to miss the flavour and consistency of the porridge of my youth, and at one stage I bought a porridge that wasn't 'quick cook', so that i could have porridge the 'old fashioned way'. I was really disappointed, because it still ddn't have the thickness and flavour of the porridge i remembered from my youth. And now, thanks to you, I know why.
I never knew there was a difference in the porridge/oats you could buy, and of course the porridge I was buying was the rolled oats, not the steel-cut or pinhead variety that I now, thanks to you, realise would have been the porridge of my youth.
I will now happily search for the 'real' porridge. And finally enjoy the consistency and flavour of 'real porridge' again.
Thank you thank you thank you

[Gob]

My pleasure. Oats are wonderful, and that recipe, though a bit time consuming, makes the very best porridge.

[Guinevere]

Not really an oatmeal fan -- give me some yogurt and fruit, maybe a sprinkle of granola -- if you're not going to let me eat bacon and eggs and toast every morning!

[rubato]

I have a colleague whose husband has a bad family history of heart disease and bad cholesterol. He's about 30 and had cholesterol of 270 and no living male ancestors, all died by 50 of heart disease. A few diet changes (he was already very athletic and played soccer) and he got to 175. Oatmeal for breakfast, cooking with olive oil and getting rid of red meat really did the trick.

It can be done.

Yours,
rubato

[oldr_n_wsr]

Goldi-alice taking the porridge from the bears.
Too hot
too cold
just right.