Quick Questions on ANYTHING part 2. Please read first post for links to other threads

THIRZAH

I use yorkshire pudding tins-the ones that make four puddings in one tray- for savoury pies.

sp1987

Fancy a new idea for using some onions I have a few of. I can probably use about half an onion frying it and putting it in HM burgers and used a bit in some tuna fajitas earlier but I still have about 6 of them.

I also have some eggs to use and don't fancy an omlette. Need to use them today, failing any ideas I will make fairy cakes but I have 6 so will need to be quite a bit of cake. :rotfl:

Plus, is there any actual use for the oil/fat that comes off a roasted chicken? It is such a faff to throw away maybe I can convince myself it needs keeping.

Fruball

What about french onion soup? Altho you might end up with 'Bridget J0nes' style Blue Soup But it would taste good (not suggesting you would put string in it, but the colour of red onions might add a purple tinge!)

You say you need to use the eggs today... Is the best before date today? Most of us on here use eggs well beyond their sell by/use by dates - they keep ages - you will know if you have a bad one as they stink to high heaven so don't worry about using them.

Otherwise you can chop the onions and freeze them so you can just take out what you need each time

OR If you are feeling adventurous, make some red onion chutney/marmalade - i keep meaning to do this but haven't got round to it yet - lots of recipes on the web which could be adapted if you don't have all the ingredients

HTH

sandraroffey

chicken fat always needs keeping. if only to cook roast potatoes in. cant beat it.xx

sp1987

Frugal wrote: »

What about french onion soup? Altho you might end up with 'Bridget J0nes' style Blue Soup But it would taste good (not suggesting you would put string in it, but the colour of red onions might add a purple tinge!)

You say you need to use the eggs today... Is the best before date today? Most of us on here use eggs well beyond their sell by/use by dates - they keep ages - you will know if you have a bad one as they stink to high heaven so don't worry about using them.

Otherwise you can chop the onions and freeze them so you can just take out what you need each time

OR If you are feeling adventurous, make some red onion chutney/marmalade - i keep meaning to do this but haven't got round to it yet - lots of recipes on the web which could be adapted if you don't have all the ingredients

HTH

I'm not concerned with the colour of food, just what it tastes like. So even if it came out blue I'd be happy enough.

Yes the eggs are 'best before' today. But I have had them ages and if I don't think of something soon I never will, lol.

As brilliantly creative as red onion chutney is, I think that is a fair way off my current abilities of cooking. I also have no clue if anyone would eat it. Anything like a condiment, or a jam, or anything like that...is something beyond me.

It sounds utterly stupid, but what sort of container am I best keeping chicken oil in? A clean glass jar or would something else be better?

Thank you both for your posts

Vaila

red onion and feta salad? (i steam the onions)
red onion marmalade
or just adding them into things like frittatas etc

freakyogre

I caramelise them and then freeze in portions ready to use. I usually use them for quesadillas or pizzas. Mmm!

zippychick

sp1987 wrote: »

Fancy a new idea for using some onions I have a few of. I can probably use about half an onion frying it and putting it in HM burgers and used a bit in some tuna fajitas earlier but I still have about 6 of them.

I also have some eggs to use and don't fancy an omlette. Need to use them today, failing any ideas I will make fairy cakes but I have 6 so will need to be quite a bit of cake. :rotfl:

Plus, is there any actual use for the oil/fat that comes off a roasted chicken? It is such a faff to throw away maybe I can convince myself it needs keeping.

Hi there

Some links and ideas for you :A

why not chop and freeze the red onion? this thread may help for ideas to use some up . You could always make a chutney if you have loads :j

eggs eggs and more eggs

can you freeze eggs - they should be fine now to use one day over. How long do eggs keep fresh or how do you test an egg (sink or float)

there is also a thread on using up chicken fat

ive merged this with quick qs
Zip

Savvy_Sue

blue_monkey wrote: »

It's lush, real comfort food but I saw the sausgemeat was reduced to 55p so thought 'I wonder if'. I did not know if the fat from the sausage would saturate the pastry though.

I guess I'll not know until I try.

that would be my worry, so let us know if it does or not! prob depends on how fatty it is to start with IYSWIM.

sp1987 wrote: »

I'm not concerned with the colour of food, just what it tastes like. So even if it came out blue I'd be happy enough.

You SAY that, but have you ever tried blue milk on breakfast cereal? stronger stomaches than mine quailed ...

how / why did we have blue milk? back in DH's bachelor days, some friends wanted to play a practical joke on the chaps he was living with, and in those far-off days the usual way to get milk was delivered to the door, in a glass bottle, with a foil lid. I think they prised the foil lid up very gently and added blue food colouring.

they were very apologetic when they realised they'd done this on his wedding day! :rotfl:

sp1987

zippychick wrote: »

Hi there

Some links and ideas for you :A

why not chop and freeze the red onion? this thread may help for ideas to use some up . You could always make a chutney if you have loads :j

eggs eggs and more eggs

can you freeze eggs - they should be fine now to use one day over. How long do eggs keep fresh or how do you test an egg (sink or float)

there is also a thread on using up chicken fat

ive merged this with quick qs
Zip

Thank you for merging me. Knew this post would end up merged but didn't know where I should have posted it so just left it to luck!