50p a day til Christmas - healthily?! Weezl's next challenge...

In_Search_Of_Me

Maybe we should start a weezl anon group! Hi my name is ISOM and I havent logged in for 8 hours (unlikely to happen but still!!).
Ta for the explanation PP! As Weezl will tell you I rarely use smileys as they slow posting down so theyre saved for special occasions!!
Not sure about kafir from the baby puke comment C!! Will try yog first me thinks...have never been much good at sick, ep first thing lol!

catnap53

zarazara wrote: »

a warning to everyone about RICE. it contains very nasty food-poisoning bugs [ name of which escapes me]. Basically this amounts to cooking rice, eating it hot them if you must keep any left over chill as soon as it is cooked in ice water and refridgerate straight away. if you are going to do a fried rice thing with it each and every individual rice grain MUST be heated through very well.
I didnt know this until fairly recently when I took my food hygeine in catering certificate. i'd been saving rice and eating it for years but now consider myself very lucky not to have made myself ill.
its like raw poultry,nasty, I wouldnt eat a salad which has raw chicken juice dripped on to it, neither would I eat left over rice anymore.

Posted about rice earlier on the GC thread.

Quote:
Originally Posted by angelnikki
Zoe If you want to cook and freeze rice you have to make sure that you cool it as quickly as possible and refridgerate/freeze it within an hour of cooking. Always reheat it thoroughly.




Quote from: http://www.eatwell.gov.uk/asksam/kee...asksamcooking/

I have been looking at this recently. I was trained in microbiology (long ago)and we were taught about this. It stems from Chinese restaurants that used to boil rice and then left it at room temperature overnight ready to quickly heat it up as fried rice the next day. Most cases of food poisoning don't get reported as the symptoms are usually mild and short term.

There are actually two different forms caused by different toxins, one is vomiting that starts between 1 to 6 hours after eating the affected food. The other is diarrhoea with abdominal cramps that starts between 6 to 12 hours after eating.

However it is not only rice that can be affected, the bacteria like to grow on any starchy food such as pasta and potatoes. There have been deaths associated with pasta. One I found was from a pasta salad that was made on a Friday, taken to a picnic on Saturday, then kept in a fridge that was not working properly and eaten on Monday. The whole family was affected, but some didn't eat much because it 'smelled funny' and they survived.

Another was the son of a doctor. They had both eaten for the third time from a batch of spag bol. Again it had 'smelled funny'.

Sorry if this is too much information, but rice gets the bad press.

I always cook too much rice and pasta and save it in the fridge, so I am not scaremongering, just careful. I always look for any signs of bacterial growth and smell it before reheating properly and serving it, and if I have any doubt about how long I have kept it I just give it to DH!

Zzzzz

I know that in catering you have to be extra careful because of the legal aspects (someone will always want to sue) but if rice was that bad there would be no chilled Chinese or Indian meals (see their use by dates, I know we can't anymore because we have all stopped buying them, but check next time you are passing, they are not same day as prepared), and rice salads would be banned.

Just use common sense. I don't think anyone would leave meat out overnight, cooked or uncooked, or cooked vegetables and then just warm them through, so normal food care. I definitely don't worry about Bacillus cereus in rice to the same extent as salmonella in chicken.

Zzzzz

munchki

*peeps in before going to bed*:cool:

Had lovely Indian meal out *yes I know not frugal* but when you hardley see your DOH it is wonderful also his idea of his night to cook lol!! Anyway, got a wonderful recipe off the owner of the indian rest of Chicken Chaat which is my fav. Now just have to find an asian shop, which should not be too hard.

have decided that since the straw jam turned out brill, now want to make some diff chutneys and more jam. Would like to also experiement with flavoured vodka and gin and will do some more reading on this.:beer:

Have got all the stuff in the BM so all being well will wake up to lovely HM bread for brekkie and have done DOH lunch for tomorrow and now sat here watching my lovely little kitten sit on the bar beside me sniffing at a small vase of daisy eeeek and now trying to eat them LOL:rotfl:

Anyway, may you all have the sweetest and most magikal of dreams. Til tomorrow and another day of learning and sharing with each other.....

Good night!:A

Kath *huggles* x

Claero

I just wanted to say that I'm still following this thread avidly and have been trying to live as frugally as possible, even if I can't match some of the recipes here (there's no way on this Earth my OH would let me cook a pig's head, and I'm not sure I could anyway) I'm doing my bit. On Tuesday I found a packet of reduced to clear sausages which, with the addition of a couple of mushrooms, an onion, a jar of pasta sauce from WAY back and some Value pasta, each of our meals came to 50p per portion. I never would've thought it possible before, so I'm really happy. Thanks to everyone, big thanks.

We've got it again tonight, reheated with a couple of potatoes I'll bake. mmm!

Thanks!

Claero

carriebradshaw

cw18 wrote: »

I have a food processor, but I'm not sure where any of the attachments are though, as I've only used the main blade that goes into the 'jug' since we moved 7 years ago. I've tried a variety of these to make breadcrumbs (it's that long since I've tried), and never had success that way either I do remember that the main blade just leaves me with a doughy clump !!

Will have to try popping some bread into the oven when I take out something that's been cooking, and see if that dries it out enough.....

I don't personally mind the frozen fish, and would quite happily have it poached with a slice of lemon a couple of times a week -- but the lemon is something else the menfolk won't entertain !!!!!

I used to use this fish on a regular when I was only cooking for me (son had school dinners, and hubby sorted himself during the day while I was at work as he worked nights), so I picked up a bag a couple of months ago without thinking they might not appreciate it :rolleyes2

before I got my food processor I used to slice the stale bread into small dice(I only used the crusts though, much easier somehow)first with a bread knife and then chop it up finely with a meat cleaver,it takes a little while but I found it better than having grated fingers

hmkn

Instead of singeing the hairs on the pig, you could borrow AM's razor and shave them off. Or use the lodgers if he's out

To all the squeamish out there- if you eat supermarket sausages...;)

Good luck!

HMK

Penelope_Penguin

Hi, there, everyone :beer:

Weezl, if you're nervous about posting pics of the pigs head, could you post links to the pics, please That way, those of us who are interested can look at them, and those who don't, don't need to

Penny. x

weezl74

hmkn wrote: »

Instead of singeing the hairs on the pig, you could borrow AM's razor and shave them off. Or use the lodgers if he's out

To all the squeamish out there- if you eat supermarket sausages...;)

Good luck!

HMK

thanks HMKN!

Believe me, tho both my lodgers are girls, the way I feel today I'd dearly love to shave piggy with their razors! :rolleyes: Long story, nuff said.:D

Penny penguin, great idea, I'll post a link to piggy pics and our vegetarian/squeamish friends can choose not to click on the links.:eek:

I agree about the pace the thread grows at, feels super-fast! I usually like to say hello and welcome to everyone and answer alll the comments, but I feel like I'm not being very good at that at the moment! I press everyone's thanks button though, as my acknowledgement of how very much I enjoy you all sharing in my journey!:D

well done on your savings claero. Not sure if my OH is 'letting' me do this! I think I just said, 'I'm roasting a pig's head tomorrow. If you don't fancy it, there's pasta!' Am I a bad wife?!

shaz_mum_of__2

In_Search_Of_Me wrote: »

ashia well done in being more frugalistic! As one who has always struggled with frugalistic tendencies (ie I shall have born to shop on my gravestone lol!!) I have been converted to own brand (I know, the shame!!) washing powder (1/2 a tablet with a bit of soda crystals) and fabric softner. Next time youre there comare the prices...even at BOGOF the named brand is extrotionate & I can honestly not tell the difference! If OH is a fussy B*** why not trick him by putting own brand in an empty lenor bottle? Lots of pepys on here fool hubands & children like this & been doing it for years!!

Now girls in my attempts to be frugalistic I am going to buy a yog maker. WIth my new diet I eat it by the tub so suss I'll save about 80p a tub which means it will pay for itself in under 10 tubs which is great. I want to make it from scratch and did have a squizz but was a tad confused by various recipes! Can anyone give me step by step instructions & measurements (ie not "up to the line..", whac a bit in" etc as a new yog maker I know that would be a disaster! ). Would be much appreciated! Also does anyone know if you can make HM fromage frais?!

Hiya i have used this recipe in a wide neck flask and it works fine

http://wwww.icteachers.co.uk/resources/d&t/yoghurt.pdf

Not got an easy yo but it will come with instructions surely (you can use this recipe in there too you dont need the fancy cultures )

Whizzed(technical term for liquidizing) fruit with a little icing sugar makes a good fruit flavouring


Shaz

weezl74

just found these two characters cooking pigs brain on you tube- hilarious! click here

morning shaz :A