Economy Gastronomy - new budget cookery programme; BBC

mrs_moneyspinner

so sport took priority? no programme this week? that's a shame was looking forward to that.

helyg

mrs_moneyspinner wrote: »

so sport took priority? no programme this week? that's a shame was looking forward to that.

Perhaps we need to be inspired by some sport to work off the calories from the puddings in last week's episode...

ifonlyitwaseasier

The_Dragon wrote: »

I think the athletics is on tonight and not Economy Gastronomy :mad:

aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaarrrrgggggggggghhhhh
:mad::eek::mad::eek::mad::eek::mad::eek::mad::eek:

lol oh well hubby will be happy then

hotcookie101

I want to make the rib & beans from the book (its GOOD :j-really pleased I got it, also bought Bill Granger-feed me know and that is brilliant too :D)
I presume the tbsp oregano is fresh? As in other recipes they talk about dried oregano? The taste is quite different so don't want to get it wrong

I also was wondering if anyone has any ideas about swapping the tin of chopped toms for fresh cherry toms? I wasn't sure if it would work, but just picked a bowlful of toms, and have meals planned for next few days and we going away sat, so don't want them to go to waste! (I suppose I can rejig menu if not-I sometimes think fresh toms are def not a substitute for tinned, and not sure if would work in this recipe) Any ideas?

trigger2

Hi

I've just checked the bbc website & episode 3 is on Wed 26th August 8pm, I panicked cos I thought maybe I'd missed it last night, phew !!

regards

Trigger

redmel1621

I have the mince braising away on the hob, we are going to have the cottage pie tonight:)

Firstly in good old os style, I bought an 800g pack not 1kg and I have decided this will do us for 4 meals not 3:money: I usually buy a 500g bag for 3 meals:p
I didn't have beef stock cubes so have used vegetable, I had no thyme so have chucked in some basil and only had garlic powder so used that....haha, I suppose it will still be a braised mince beef concoction;)

I will also definitely try the brownies again, but without the coffee and will try some plain versions as well as some with the white choc in.....It just bumps up the cost adding all sorts of bits into them, doesn't it:cool:

Mel x

thriftlady_2

hotcookie101 wrote: »

I
I also was wondering if anyone has any ideas about swapping the tin of chopped toms for fresh cherry toms? I wasn't sure if it would work, but just picked a bowlful of toms, and have meals planned for next few days and we going away sat, so don't want them to go to waste! (I suppose I can rejig menu if not-I sometimes think fresh toms are def not a substitute for tinned, and not sure if would work in this recipe) Any ideas?

I'm sure they would work;) I can't see how it will not work. It may not be exactly as the recipe writer intended but it will be edible, in fact it will be more than edible, it will be delicious.

As I keep saying -recipes are not set in stone. Redmel, of course your mince will still be braised minced beef -what else could it be and how can it not taste nice?

I made a recipe from a book last night for sausage meatballs in farro broth but I substituted a tub of my freezer veg hash for the onions, garlic and celery called for. I swapped the farro (posh whole wheat) for barley and I used more chicken stock then called for and substituted tomato puree for the passata because I would have been left with a tiny amount of stock to use up and if I'd opened a carton of passata for the 150ml required I would have 350ml to use up today. The result was absolutely scrummy and not a drop was left over. Next time I might swap the sausage balls for chorizo chunks, or leave out the meat altogether and put beans in instead.

Be brave, use those recipes as starting points not straight jackets.

BigMummaF

I worked for a leading supermarket & looked around for various options rather than binning food. Unfortunately there were none & even those who were accessable at a push were not interested.
It also needs to be said that customers can be their own worst enemies too. Very often items that should be chilled or frozen were dumped behind boxes of soap powder & such so there is no option than to destroy it. Stores have no control over how the food is handled once it has left the shelves & all this has to be factored into wastage & of course bumps up prices.
Another one people don't consider is giving their children an apple or banana to eat on the way round, particularly if it should have been weighed as opposed to out of a multi-pack. I know it is so tempting to keep picking at the grapes, but please remember that the staff do prefer to be paid at the end of the month, rather than given redundancy notice because the firm has gone bankrupt. To you it is a single peach @ 30p, but if you look at how many customers are in the store at the precise time you are there, multiply that by 8 for a 24hr opening & again by 6 for the days in a week......

redmel1621

thriftlady wrote: »

I'm sure they would work;) I can't see how it will not work. It may not be exactly as the recipe writer intended but it will be edible, in fact it will be more than edible, it will be delicious.

As I keep saying -recipes are not set in stone. Redmel, of course your mince will still be braised minced beef -what else could it be and how can it not taste nice?

I made a recipe from a book last night for sausage meatballs in farro broth but I substituted a tub of my freezer veg hash for the onions, garlic and celery called for. I swapped the farro (posh whole wheat) for barley and I used more chicken stock then called for and substituted tomato puree for the passata because I would have been left with a tiny amount of stock to use up and if I'd opened a carton of passata for the 150ml required I would have 350ml to use up today. The result was absolutely scrummy and not a drop was left over. Next time I might swap the sausage balls for chorizo chunks, or leave out the meat altogether and put beans in instead.

Be brave, use those recipes as starting points not straight jackets.

I am funny with recipes, I prefer to make stuff up as I go along yet if I am using a recipe, I wonder if I change something will it be OK....we are all still alive, so I must be doing something right all these years:rotfl:

hotcookie101

thriftlady wrote: »

I'm sure they would work;) I can't see how it will not work. It may not be exactly as the recipe writer intended but it will be edible, in fact it will be more than edible, it will be delicious.

As I keep saying -recipes are not set in stone. Redmel, of course your mince will still be braised minced beef -what else could it be and how can it not taste nice?

I made a recipe from a book last night for sausage meatballs in farro broth but I substituted a tub of my freezer veg hash for the onions, garlic and celery called for. I swapped the farro (posh whole wheat) for barley and I used more chicken stock then called for and substituted tomato puree for the passata because I would have been left with a tiny amount of stock to use up and if I'd opened a carton of passata for the 150ml required I would have 350ml to use up today. The result was absolutely scrummy and not a drop was left over. Next time I might swap the sausage balls for chorizo chunks, or leave out the meat altogether and put beans in instead.

Be brave, use those recipes as starting points not straight jackets.

My OH always laughs at me as I have to adjust recipes all the time to make them my own...... I hardly ever religiously follow anything...
That meatball recipe sounds delicious-what book is it from? I may have it, if not could you post the recipe?