Old Style vs the USDA head-to-head challenge...

BigMummaF · 3 May 2008 at 11:27AM

I didn't mean to offend ISOM & truly hope it was taken in the spirit intended....

There's plenty of that kind of free food around here......I'm always putting my foot in it:rotfl:

Mind you, getting back to the worms, there are some places where _pale_ meely[sp] grubs & locusts are considered delicacies..:idea:..& let's not forget the snails & frog's legs from across the water:rotfl:

In_Search_Of_Me · 3 May 2008 at 11:37AM

Of course you didnt offend big mumma! Was certainly taken in the spirit it was meant so fear not! Some pepys eat all sorts of weird things like guinea pigs!! Whats that all about eh!
Now if anyone has any miracle cure for hangovers that would be mightily appreciated!

weezl74 · 3 May 2008 at 12:43PM

click here ISOM

Dear all. A warning: under no circumstances, however tempted you are, and however much of the stuff you've grown, be tempted to think 'oooh what about sage pesto?!' Readers, it's ghastly!

I keep adding things to redeem it but DH says to give up!:o

P.S Mr Weezl ate ginea pig in south america. Very fatty, not much meat. Bit like chicken. Not that nice. You buy them on a stick in markets in bolivia. Imagine an impaled roasted fried ginea pig with a stick sticking out of it's nether regions.....

taffy1969 · 3 May 2008 at 12:57PM

Hi not posted on here before but have subscribed to keep updated. I think what you are doing is great, unfortunately DH would freak out if I used value food/ no meat - typical neanderthol(sp!) man!!!

Anyway, what I was actually going to say, a few pages back when you posted a shopping list for vegetarians, you listed lots of natco(I think thats right) stuff. I was watching Market Kitchen on UK Living this morning and they were testing garam masala(another sp!!!!) and they voted natco the best of shop bought ones. HTH. Bit long winded but I got there!!!!

Keep up the recipes, have printed off lentil/pea soup (thanks poodlehorse) and the lemon cake (forgotten who sorry!) will be making this weekend.
If I find any frugal recipes in my collection I will post on here.

weezl74 · 3 May 2008 at 2:26PM

thanks Taffy, look forward to your recipes!

Weezl x

funkyfunkymonkey · 3 May 2008 at 2:39PM

weezl74 wrote: »

Hi Kaz2904,

here we go. thanks for asking!:D

2 packs tesco frozen chicken livers-80p (defrost these overnight first)
2 cloves fresh garlic/garlic powder- 8p
salt
black pepper
250g butter- 85p

optional extras:

Splash of booze (red wine, white wine, ropy sherry someone got you at christmas, slug of whisky....) 22p for 50 ml white wine
2 medium onions- 10p

fry the onions, liver, including all the 'juice' in the tub (I swill some warm water round it and add it to the pan) and garlic in the butter until browned, season with salt and pepper. Pour everything into food processor and blitz til ultra smooth. Taste and adjust seasoning. Pour into the (washed) tubs the liver came in, and one other tub, an old hummous sized one should do nicely.

this would make pate for 40ish sandwiches for us, so approx 5p per sandwich.:j

back soon with the lentil one...

Weezl x

Hi Weezl

I am going to cook your chicken liver pate this afternoon, but have a quick question before I do.

Your quantities above call for 450g chicken livers and 250g butter. On the pack of Tesco Frozen Chicken Livers their recipe says 225g chicken livers and 50g butter - scaled up this would be 450g livers and 100g butter.

To reduce the fat content I am tempted to go with the 450/100 proportions, but wondered what difference you think that would make to the final pate?

TIA

FFM

weezl74 · 3 May 2008 at 2:44PM

funkyfunkymonkey wrote: »

Hi Weezl

I am going to cook your chicken liver pate this afternoon, but have a quick question before I do.

Your quantities above call for 450g chicken livers and 250g butter. On the pack of Tesco Frozen Chicken Livers their recipe says 225g chicken livers and 50g butter - scaled up this would be 450g livers and 100g butter.

To reduce the fat content I am tempted to go with the 450/100 proportions, but wondered what difference you think that would make to the final pate?

TIA

FFM

Hiya FFM

I think both would work , and I completely understand going for a lower fat option, makes good sense! For me the more buttery version was about making it more spreadable thinly, therefore going further, not needing the bread to be spread with anything else, just the pate, and also butter's cheaper than liver!:money:

But I think your way will work beautifully, just might be harder to spread thinly. Tho if you make a batch of sarnies for freezing whilst the pate is still warm, you should get round that...;)

Hope that helps, do post how you get on?

Weezl x

funkyfunkymonkey · 3 May 2008 at 2:48PM

Wow! that is an efficient answering service you are running there :T

I can see what you mean about the easier spreading, now I don't know which way to go

Thanks for the reply

FFM

shaz_mum_of__2 · 3 May 2008 at 3:45PM

Hi weezl

have you tried lemon and carrot marmalade??? sounds weird tastes like marmalade!!

8oz lemon (2) cut lenghtways into 4 wedges then sliced as thinly as possible
8oz grated carrot
2 pints water
1lb sugar

mix the lemon carrot and water in a pan(not cook) put on lid and leave overnight

in the morning add the sugar and heat unyil boiling continue to boil until setting point is reached (about half an hour)

makes 2lb

very nice,or you could buy a mamade marmalade kit(£1.09) add 2kg sugar(£1.65) makes 5-6 jars

Shaz

weezl74 · 3 May 2008 at 4:12PM

Hi Shaz,

Thanks for another great and frugal recipe!

I used the mamade kits for this 3 month challenge, but in my meal planner I thought I'd make it from scratch for extra frugality!;)

Lovin all the support and tips and recipes, thank you so much :T

FFM, pate report please? Is it to die for?!:D

Weezl x

PLEASE READ BEFORE POSTING

Old Style vs the USDA head-to-head challenge...

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free